A Scrumptious Raw Lunch with Chef Adam Graham

Raw Lunch at Camp Rawnora on Benner Fit

A few weeks ago while in Michigan, Sydney visited Camp Rawnora a "raw-juvenation" wonderland. There she met up with the camp's director, Adam Graham - a magical and amazing raw food chef who prepared a lovely meal for her and a handful of yoga friends. She documented their day of cooking and dining on video. Check it out!

Recipes Featured in the Video:


ONION BREAD for the crust:

3lbs. Sweet Onion - Pureed 3 C Flax - ground 3 C Sunflower Seeds - ground 1 C Sprouted Buckwheat - ground 1/4 C Mequite Powder 1/2 C Olive Oil 1/4 C Chickpea Miso 1 tsp. Pink Salt

Grind flax seed in a food processor or blender, along with the sunflower seeds, buckwheat, and mesquite powder. With a mixer, slowly add the  sweet onion puree to the batch and mix. Add olive oil and chickpea miso. Lay dehydrator sheet on a tray and spread the dough evenly with an offset spatula. Score the bread. Dehydrate the bread at 125 degrees F for 3 hours. Lower the temperature, remove the teflex sheet and continue dehydrating for another 3 hours. Total drying time will be about 10 hours.

Watch Adam make it here: http://www.youtube.com/watch?v=DQLYAdtDTpU

CASHEW CHEESE: 2 C cashews - soaked 1 hour 2 TB chickpea miso or white miso 1 TB apple cider vinergar - raw, unfiltered 1-2 cloves of garlic or 1/2 C diced onion 1-2 tsp of paprika, I recommend a smoked paprika 1/4 tsp salt or to taste

Drain cashews. Add all ingredients to food processor and process smooth. Add water for smoother cheeze.

A SLICE OR TWO OF TOMATO and BASIL to your liking.

Poof! Raw Vegan Pizza!

Raw Pizza on Benner Fit

Kale Salad with Apricot Vinegarette: 

Picking kale straight from the garden? Learn how to massage your kale into eatable goods in Adam's video here: http://www.youtube.com/watch?v=gO4di4UuG1g

Apricot Vinaigrette (straight from pg. 135 of Adam's Raw Food Detox book):

1 C Dried Apricots soaked in 1/4 cup of water for at least 30 minutes 1 C Olive Oil 1/4 C Apple Cider Vinegar 1 TB. minced terragon 1/2 tsp. Sea Salt

Combine ingredients in a food processor or blender and puree or pulse until blended and smooth.

Be sure to check out Adam in all of his greatness:

Check out Adam's YouTube Channel! Buy his book! Follow him of Facebook! Check out his website - livefoodexperience.com! Visit Camp Rawnora!