Cauliflower is one of my favorite vegetables, and it was abundant at the farmers’ market today. So, I picked up a big, beautiful head to whip up my mash for dinner. Cauliflower comes in white, green, and purple varieties, and works wonderfully processed into a mash. This is my version of mashed potatoes. Cauliflower has a kick to it, which I love.
Apple Filling 7 medium-sized apples, peeled, cored and cut into 1/4 inch thick slices 1 tsp vanilla extract (non- alcohol) 1 tsp ginger juice 2 Tbs lemon juice 1 cup apple juice Crust 1 cup walnuts, raw unsoaked 1/2 cup raisins or currants 5 whole medjool dates, pitted 1/8 tsp Himalayan pink salt 1/4 tsp […]
I’m a big fan of chia, no secret there. For those of you that have only heard of chia because of the novelty “chia pet” you’re missing out. Chia seeds are a powerhouse of protein, fiber and antioxidants. They are a strength and endurance food that was a traditional food of the Aztecs. They are also a great source of Omega 3 and 6 fatty acids.
Harvest season has arrived here in the northern Baja paradise that I call home. One of the reasons I choose to live here is the abundance of high quality fresh fruits and vegetables. This area of Baja is the breadbasket of Southern California and, because of the high demand for organic produce here, organic farming […]
What do you think of when you think of autumn? Many people have a very visual response – leaves turning glorious colors, bright red berries, pumpkins, intense sun lower in the horizon, shorter days. If you’re a gardener or farmer of any kind, you’ll be thinking of lots of work to harvest, and preserve the harvest – and shorter days to do it in. If you are at all given to looking ahead, you’ll almost inevitably be contrasting the bright colors and abundant harvest with preparation for the more barren winter ahead. Of course, the closer to the equator you live, the less contrast there will be between seasons: perhaps you’re lucky enough to live in a place with a year-round growing season. But even in the tropics and subtropics, there is definitely a surge of growth activity in the summer, and a slowing of intensity and change of pace as the days shorten in autumn.
Summer is fading fast in Florida and in some places it’s already gone. It’s time to welcome in the changing of the seasons and the fall harvest. Here’s a recipe you can break out for that last picnic of the season or any other time of the year.
Ripe, red apples, whole raisins, and freshly ground cinnamon, sweetened with raw agave nectar and dehydrated into soft, homemade style cookies.
Makes 4 servings Ingredients 4 cups jicama, peel, dice 1/2 cup onion, yellow, chop 1 cup corn kernels 1 cup red bell pepper, dice 1/2 cup cilantro, chop 1/2 jalapeno pepper, chop, to taste (about 1 tablespoon) 1/8 teaspoon sea salt 2 tablespoons olive or hemp oil, optional Preparation Place jicama in food processor, process […]
It is an unfortunate fact of life that war is universal. For the whole of recorded history, humans have fought, even back when the only record of battle is the damage to ancient bones dug up by archeologists. For every tale of peace-loving tribes, there is a rider that at some point the tribe was overrun by a more warlike neighbor or by colonizers from far off. We share with crows, chickens and other social creatures the instinctual urge to pick on any member of a group who is weaker or even just ‘different,’ sometimes to the point of destroying them.
The Complete Idiot’s Guide to Eating Raw, written by Mark Reinfeld, Bo Rinaldi, and Jennifer Murray, was the first book I read about Raw foods. I figured that while I’m not always a complete idiot, at that time, I was indeed. So it was a good place to start in order to familiarize myself with all of the terminology and methods to this way of eating. I was already a little familiar with some things about raw food but I knew that a complete guide would provide a really good foundation for me.
These little bundles of chocolate goodness are simply heaven on a spoon. The combination of chocolate and hazelnut liqueur will have you hanging on by your fingertips.
Making salad a finger food! Please note that this recipe is only 99% raw, though, due to the rice papers.
This month’s offering finds me in Watervliet, Michigan at Ronora Lodge. I imagine most of you have never heard of either place, but believe it or not there’s a whole lotta raw at Ronora Lodge. They’ve hosted Matt Monarch and Angela Stokes, David Wolfe, Paul Nison, Victoria Boutenko, Tim VanOrden and many others and they’re just getting started. One of the owner operators of this 100+ acre facility recently returned from the Tree of Life Rejuvenation Center in Patagonia, AZ where she was able to COMPLETELY REVERSE HER TYPE 1 AND 2 DIABETES.
Greetings Health Fans, I’m not sure where you are reading this from but it’s hot here in Florida. Fortunately summer is winding down and the fall harvest is right around the corner. Since the theme of this month’s Eighty Percent Raw issue is “back to school” I figured I’d share one of my favorite easy […]
Up here in Alaska, August is full-on harvest time for gardeners. With our cool climate and short growing season, we do especially well with cole crops, also known as crucifers – kale, collards, broccoli, cauliflower, all of which can maximize the growth opportunity provided by the almost constant daylight between June and August. These vegetables are all wonderfully nutritious: the beneficial compounds they contain are only just beginning to be quantified, identified and recognized, but everybody’s grandmother knew they were ‘good for you. ‘
Many parents, when they begin to improve their own diets, are uncertain about whether they can ‘impose’ the healthier eating regime on their children. They act as if denying their children candies and burgers and cholesterol packed ice cream would be cruel. The opposite is true. It is cruel to impose a lifetime of illnesses on children who are looking to YOU for the example and the knowledge of how to live.
Apples are a universal food, a favorite at any age and of virtually every species. No wonder kids love them! And raw applesauce is one food that is not only ten times healthier than it’s cooked counterpart, but it is ten times faster to make. Bonus! It is totally addictive, so consider yourself warned!
This is a refreshing breakfast or a pick-me-up after school. Kids love this smoothie and have no idea it’s good for them;)! It’s a great treat to put them on their feet and get them ready for the day or provide that extra boost to help with homework.
Wild rice is actually a grass, not a grain. It’s an aquatic seed that’s found mostly in the upper fresh water lakes of Canada, Michigan, Wisconsin, and Minnesota in North America. It’s a great source of protein, minerals, B vitamins, folic acid, and carbohydrates. I enjoyed wild rice the other morning to help fuel my cardio workout later that day.
Happy July Boys and Girls, Chef Adam Graham here keeping cool in Atlantic Beach, Florida. Where I am in Florida we’re up to our neck in summer. The heat and humidity keeps us indoors, in the shade or in the water. While some folks will be firing up the grill to sear some flesh, I’ll […]