Trip To The Farm

I took a trip to my buddy Barry's Farm to pick up some fresh organic produce, so thankful to have a direct source for the food that I choose to nourish and fuel my body and life with, and a beautiful reminder of the bounty of California welcoming me home.  

The Goods :) 

cherimoya, sapote, avocado, cara cara, passion fruit, macadamias

Cherimoya

One of my favorite foods :)

Sprouted Coconut :)

The coconut palm (Cocos nucifera) is a common sight on most tropical islands, and is one of the most valuable plants for humans due to the multitude of uses it provides, which legitimizes its title as the "Tree of Life."  

Sprouted coconut 

In fact, across the Polynesian archipelago of the South Pacific, every part of the coconut palm is utilized for a specific purpose, from food to shelter to tools.  The palm fronds are woven together to create everything from thatched roofs for island-style huts to floor mats and baskets.  The woody material in the trunk is used for building purposes, and the fibrous interior of the coconut husks is used in and around lava rock borders of tropical gardens.  The hard shell of the coconut is made into tools such as bowls and spoons, and chips of the shell make an excellent type of charcoal due to the slow-burning oils helping extend the duration of a fire.  All of these incredible uses and I haven't even mentioned how good they are to eat!

Young coconuts

The young green coconuts contain delicious and nutritious coconut water, an excellent source of rehydration and replenishment of electrolytes.  Coconut water is isotonic, meaning it has a similar electrolyte balance as blood plasma, and has been used by doctors as an intravenous solution and injected directly into the bloodstream to prevent dehydration, especially during emergency situations such as World War II where other intravenous solutions were either not available or in short supply.  The water sealed inside the coconut is sterile, free from pathogens, is non-allergenic, does not harm red blood cells, and is readily accepted by the body.  On many small tropical islands, coconut water is the only source of safe drinking water for the local inhabitants where rainfall is minimal.  The nutritional profile of coconut water includes containing a complex array of vitamins and minerals including high levels of potassium, chlorides, calcium, and magnesium, along with a variety of trace minerals, and a moderate amount of sodium, protein, and natural sugars.  Some of the health properties attributed to coconut water include its therapeutic effect on the urinary and reproductive systems, minimizing the effects of glaucoma, preventing the formation of atherosclerosis (hardening of the arteries), promoting digestion, and as an antioxidant.  The "fluid of life" living up to its name in a variety of ways.  

Opening the coconut husk

Removal of coconut from husk

As the coconut matures, the flesh or meat lining the inside of the shell begins to thicken and become tougher, and the water inside loses some of its flavor, while the green exterior begins to fade and becomes brown. The flesh of these mature coconuts are used to make coconut milk, thicker and whiter than the clear coconut water, as well as copra, which is the source of coconut oil production, and the major source of income for most small tropical islands.  

Botanically speaking, the "Tree of Life" is not really a tree, but instead is a member of the palm family Palmae.  These botanical characteristics include a woody trunk, perennial (as opposed to annual) growth, leaves folded like a fan, and along with grasses and lilies, the production of a single 'seed leaf' which classifies them as monocotyledons.  

Inside of a sprouted coconut

Coconuts can float for around three months in salt water until they get washed up on a sandy shoreline of some tropical beach, and despite the nutritionally-poor sands as a soil substrate to root in, with the presence of available fresh water the coconut will still sprout, and grow into a mature palm in about six years, thriving in this otherwise harsh environment.  Once a coconut sprouts, the water inside develops into a ball of foam, spreading out toward the flesh and filling up the interior of the coconut.  While I fully encourage allowing a sprouted coconut to grow into a mature palm, which can produce hundreds of new coconuts per year, in cases where space is lacking to allow a new coconut palm to form, harvesting the sprouted coconut for food is an incredibly delicious treat.  The ball of spongy white foam inside a sprouted coconut is such a delicious food that it has many different names, including coconut foam, the apple of the coconut, and coconut cotton candy, but I think the closest description that it resembles in taste and texture is coconut angel food cake.  Not only is this tropical delicacy nutritious and tasty, but it is also quite filling.  My first time sampling this beautiful blessing from nature and it instantly became one of my favorite foods!

Coconut angel food cake, so delicious!

Chocolate Maca Almond Haystacks

This was my first experiment at making a raw vegan chocolate recipe, but I knew I was going to make haystacks, chocolate and coconut are the most incredibly delicious combination!  

Chocolate comes from a tropical fruit that grows on trees called cacao, and inside the tough colorful shell of the cacao pods is a gooey white membrane of a deliciously unique sweet-tart flavor surrounding big brown cacao beans, the source of what most people know as chocolate. The cacao beans are sun dried and then separated into their two components, the bitter brown cacao powder and the lighter fat that is the cacao butter.  The whitish cacao butter is the source of white chocolate, and when the powder is added back in, the more cacao powder added the darker the chocolate becomes.  

South Pacific Cacao Pod

I have a few friends that have their chocolate recipes down to an art, so I asked a few critical questions to acquire the information gained from lifelong searches of knowledge, and for sharing that wisdom I am extremely grateful to Jacob Gilbert for his insight and experience. Chocolate production is truly an art form, as the trick to creating a great chocolate comes through an understanding of the tempering process, where the warm liquid mix cools into a solid at a specific rate of crystallization that creates a desired texture for the final chocolate treat. The key to raw food production is to maintain the temperature below 108 F in order to preserve vital living enzymes, so I keep my temps below 105 F.  The goal is to warm the cacao butter just enough to melt so that the cacao powder can be added back in for a smooth and creamy mixture, easily dissolving the powder into the butter.  Recipes can vary according to taste, with a larger ratio of cacao powder to cacao butter creating a darker chocolate.  

My personal recipe used all raw organic ingredients of the highest quality, ideal for creating the best quality treat, both for health (personal and planet) and flavor.  I use Sunfood Nutrition's raw organic cacao powder and cacao butter along with their agave nectar for a sweetener, along with their raw organic Italian almonds.  An incredible synergy complimenting the cacao is to include the superfood maca along side it for amazing energy and stamina, and I use only the highest quality grade and strain of maca, Lepidium Peruvianum Chacon, from Sol Raiz Organics.  Maca is a superfood grown in the highest elevation of the Peruvian Andes mountains, with this particular plantation located above 14,000 feet, and it is an incredible part of a vital and healthy life when consumed regularly, I personally swear by the stuff daily for increased energy and health.  In this recipe I added one of my favorite foods, Artisana's raw coconut butter, which I will eat by the spoonful because it is so amazing.  Also in this recipe was some lucuma powder, a fruit from Peru traditionally used in their ice cream providing a creamy maple caramel flavor, a bunch of shredded coconut, and a pinch of sea salt.  

Ingredients for CacaoStacks Recipe

The specific ratios pretty much come down to experimentation and personal preference, mixing the ingredients to create the desired taste and texture, but the amounts for cacao butter and powder are somewhat similar depending on how dark you want your chocolate, with agave nectar maybe half that, and small amounts comparatively of the coconut butter, maca, and lucuma, and the pinch of sea salt.  Once the mixture has reached the desired taste for a final product, add in a bunch of raw organic shredded coconut, the largest quantity of any one single ingredient, and a bunch of soaked and sprouted raw organic almonds. The almonds should be soaked and rinsed repeatedly a couple days ahead of time in order to remove the phytates or enzyme inhibitors which will create a more easily digestible and lighter tasting nut.  Once the final mix is ready you scoop it into whatever size treats you want by selecting that size cups or tray and then placing them in the fridge to cool.  In about an hour or so they should be ready.  Absolute heaven, enjoy :)

SOOOOO GOOOOOOOOOD :)

Hawai'i Banana Harvest

Back to the property to help clean up the zone, and collect some thick bunches of bananas.  Hawai'i has the best bananas, the sweet apple banana variety and not the chalky ones everyone is used to on the mainland.  They are a little smaller in size but have such a great flavor, perfect for smoothies and dehydrated in slices, and especially just solo right out of the peel.  When the bunches ripen the bananas are literally falling off the stalk ready to be enjoyed, so stoked!

Banana tree going big

Banana harvest with plumeria flower guardian

Guacamole Tacos

I went to my friend's family's farm and got to search around the property for some ripe organic fruit to bring home with me, and was so psyched to see the avocado varieties all going off!  The avocado graveyard had shells of so many avos that had fed the chickens and the earth, and a couple freshly fallen ones ready to feed me!  

One of my favorite recipes, and one that is super simple when I'm on trips where fresh produce is available, is a raw guacamole taco meal.  I usually mix up the fresh ripe avocados with diced garlic, tomatoes, and a little onion, sprinkle on some cayenne pepper, sea salt, and black pepper, and hero guac is ready in minutes.  There are a variety of raw options for shells, like collard greens, kale, and romaine, but I really enjoy the crunch of a green cabbage leaf.  Simply cut the leaf at the base, peel it off nice and easy, and scoop in a solid serving of guacamole for your instant guac tacos.  Enjoy!

Avocado harvest

Guacamole tacos in green cabbage shells :)

The Best Life Ever

Right after one of the most amazing days of my life, I doubled up straight into another incredibly phenomenal day, so thankful for the abundance of love energy!  While basking in the glow from the waves a day ago, the next day I went to meet up with David "Avocado" Wolfe, considered by many to be the foremost authority on raw food nutrition and organic superfoods, at his NoniLand Agricultural Research Center. I was absolutely blown away at the beauty of the landscape and variety of fruit trees covering the grounds, and in awe at the bee sanctuary they have created, showcasing a thriving ecosystem in perfect harmony with nature.  I met some amazing individuals there from the NoniLand team and was treated to a tour of the grounds, with a day full of the best food ever!  Along with NoniLand, Wolfe is the author of several best-selling books on superfoods, gives public seminars on nutrition and personal success, and has established numerous other programs including starting Sunfood Nutrition, the best source for organic superfoods, as Co-Founder of TheBestDayEver.com online health magazine, and as President of the non-profit Fruit Tree Planting Foundation.  Truly an enigmatic personality, his passion to inspire everyone to "Have The Best Day Ever" is visible in his actions, his words, and the environment he has created.  His comment during the day regarding the success with which our group was an embodiment of "Living The Best Life Ever" couldn't have been more on point.

Avocado and his angel trumpet crown

Welcome to NoniLand :)

Ra "The Beekeeper" Weisman offering me some fresh coconut water

Mixing up the elixir and straining the seeds, the most amazingly vital juice blend ever!  Fresh noni, fermented noni juice, lilikoi (passion fruit), coconut water, honey, and nutmeg, so good!

Kohta gave me a sample of his raw mocha caramel ice cream, the best I have ever had!

After a trip to harvest some lilikoi (passion fruit) vine root, we came back to clean and remove the bark to add into the tincture, containing Kalalau kava, noni leaf, tumeric, and the lilikoi root.

View from the NoniLand deck overlooking the grounds with the lake and ocean in the distance

Noni, the fruit that gave this place its name

Durian fruits resting on top of one of the bee hives

Baby cacao (raw chocolate) pods

Aloe field

Tulsi, Holy Basil leading up to the house

Kava kava

Chacruna berries

Mangosteen in the nursery

Durian tree, produces my favorite food ever, The King of Fruits!

Starfruit tree

Coconut plam

Sunrise papaya tree

Avocado tree

Lilikoi (passion fruit)

Beauty Is Everywhere

The Greenery Raw Food Cafe

I have been a fan of The Greenery Raw Food Cafe ever since they opened their doors here in Encinitas.  Head Chef Chris and his lovely wife Melissa do an amazing job of providing delicious food for individuals on a raw vegan diet, those interested in healthy alternative options, and anyone looking for something new and exciting to incorporate into their diet.  The cafe provides a beautiful atmosphere and serene environment in which to savor the variety of delicious selections on offer, from appetizers and salads, to drinks and entrees, and snacks and desserts.  I love that they have been incorporating nightly specials into their menu as well, with so many incredible recipes it is hard to choose favorites!  Some of my favorites include the house salad, the pineapple/coconut/ginger drink, pad thai, vegetable curry, pizza, lasagna, tacos, carob/maca pie, and all of the ice cream flavors!  So much amazing food!  I highly recommend everyone stopping by the cafe to sample the delicious selections available, located right off Coast Highway 101 in coastal Encinitas, North County San Diego.  Enjoy!

Raw tacos, absolutely amazing!

Veggie Nori Wraps

One of my favorite raw vegan recipes is a twist on sushi, using a raw nori seaweed sheet and filling it up with a selection of sliced veggies.  You can mix up the ingredients to create a variety of different recipes, all being rolled up into a live wrap with delicious selections of flavors.  I make one version using thick slices of avocado, with nut butters swiped on both sides, this one here with almond butter and pine nut butter.  Then I chop up some black botija olives and sun dried tomatoes to sprinkle on the nut butters, and season with some cayenne pepper and sea salt.  Then I cover the whole spread with shelled hemp seeds, and add sunflower greens and mixed salad greens before then wrapping it all up into the nori sheet.  Another option I love is to replace the nut butters with my living pesto sauce, great variety of flavor for these incredible entrees.  The olives and nut butters are all available at Sunfood Nutrition, and Manitoba Harvest has the best shelled hemp seeds ever.  The other ingredients can be found at most organic grocery stores, such as the raw nori sheets, sun dried tomatoes, cayenne pepper, and sea salt, and the produce, including avocados, sunflower greens, and spring mix, can be found there as well or at your local farm or farmer's market.  Enjoy!

Avocado, almond and pine nut butters, with diced black olives and sun dried tomatoes

Cover with shelled hemp seeds and fresh sunflower greens

Add organic spring mix, wrap it up, and enjoy!

Tortoise Time

Spent a few minutes hanging out with the neighborhood legend, a huge prehistoric dinosaur tortoise, while he was chilling in his yard.  As a fellow vegan, I decided to share some of my pineapple guavas with him, knowing he would appreciate some nature candy.  Sea turtles (and owls) are my favorite animals, so visiting with their terrestrial cousin was a fun time.  I appreciate how turtles and tortoises are never in a hurry, they just take their time on an easy cruising pace as they go about their day, eating fruits and veggies and enjoying the day with no pressure, just soaking up the sun's rays and savoring some fresh air, with their house on their back allowing them to post up and hide out wherever they might find themselves.  Good role models for today's society, people should take notes.  Pure inspiration :)

Legend status

Living Raw Vegan Pesto

Pesto is one of my favorite recipes.  But not the traditional recipe with cheese, I prefer a raw and living vegan mix I make which is a blend of various nuts and seeds along with fresh basil and garlic.  I use a mix of pine nuts, macadamia nuts, pistachios, walnuts, and pumpkin seeds, but the special ingredient is to include Manitoba Harvest Shelled Hemp Seed.  Hemp seed is one of the best sources of complete protein (containing all of the essential amino acids), is easily assimilable, raw, vegan, and best of all delicious, and has Essential Fatty Acids (EFAs) omega-6 and omega-3 in an ideal ratio for human consumption (3.75:1).  For more info on nature's superfood read hemp nutrition.  

First thing to do is to soak all of the nuts and seeds overnight (except hemp seeds and pine nuts) in order to remove the enzyme inhibitors and make them easier to digest.  I like to keep my pesto sauce a little chunky and thick, but my usual ratio is 1 cup of each of the nuts/seeds (pine, macadamia, pistachio, walnut, pumpkin, hemp) equal to that many cups of fresh organic basil, so for this recipe 5 to 6 cups basil, approx 1 to 1 1/2 cups organic extra virgin cold pressed olive oil, half a clove of organic garlic, and 2 tsp of sea salt.  Any of the above ratios are able to change based on your preferred taste, such as more garlic, less sea salt, or different nuts (almond, brazil, hazel) for a different flavor.  Rinse and pick all of the fresh basil leaves off of the stems, chop the fresh garlic, and add olive oil and sea salt to the nut and seed medley in a food processor and blend.  

Creating a raw vegan live food entree is simple.  The living pesto sauce can be placed on top of thinly sliced zucchini creating veggie noodles for pesto pasta, or used in veggie nori wraps (recipe to come soon), for a variety of delicious meals resonating with life!  Enjoy!

Ready to mix it up!

Neighborhood Fruit Foraging

Fruit foraging is a valuable skill, as it not only provides a source of food, but also a deeper connection to the rhythms and cycles of the seasons.  Every year I am so excited to celebrate autumn and the coming winter, with the crisp cooler air, the phenomenal sunrises and sunsets, the dwindling summer crowds, and especially the building North Pacific swell.  It just so happens that this time of year coincides with blooming pineapple guava trees, an abundance of Nature's candy ripe and ready for everyone to enjoy.  Despite their low key exterior, hiding inside is a bright translucent yellow and refreshing sweet-tart synergy of flavor, so incredible that the only thing keeping me from eating them all day is the inevitable lip trauma, like eating an entire pineapple yourself.  The self-regulating characteristics of these treats just means that there will be plenty around to enjoy throughout the season, a perfect breakfast or after surf savior snack.  Eating them reminds me what time of year it is, and they invoke that palpable anticipation created only by the approaching winter surf season.  

The key to neighborhood fruit foraging is to only pick fruit that is open to taking, finding a stocked branch or two hanging out over a fence onto public property, with ripe fruits scattered around the ground.  Almost always this fruit is above and beyond what the owners can manage with what lands in their yard already.  Instead of letting this resource rot and go to waste, eating the fruit completes the cycle, fulfilling the potential of this food as fuel for life.  

Nature Provides :)

Dream setup, corner tree with fruits everywhere

Ripe fruit ready for sidewalk harvest

Take notes, identifying leaf structure helps you know what to look for

Candyland :)

A solid 5 minute harvest will last 5 days

Nature's Candy