The Vegetarian Guy
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Sep 1
In 1981, I visited a 300 acre organic farm in Southern Michigan which housed the Creative Health Institute. It was there that I was exposed to the early years of Live Foods as directed by the late matriarch of the movement, Ann Wigmore. The farm grew the grains which became the sprouts in the food; full of life-enhancing enzymes, it was both energizing and healing. The Creative Health Institute was, and continues to be, a remarkable healing center where life-giving practices are embraced.
Raw or live foods are rooted in traditions which date back to our human origins. Before refrigeration, fermentation and enzymatic growth in food was widespread in the cuisines of world, including Roman garum sauce, Chinese soy products, Japanese pickles, Korean kimtchie, Indian dosas, Thai fish sauces and Indonesian tempeh. Sometimes cooked, sometimes raw, these foods contributed significantly to the diets of the cultures they came from. The modern raw food diet originally drew inspiration from the proto-Christian Essenes most commonly known as the sect of John the Baptist, a desert-dwelling Judaic group who used the sun to dry their sprouted manna bread.
Raw living foods help stimulate the immune system and facilitate the flow of chi energy throughout the body. There are countless people who claim it clears the mind, balances the body and heals many illnesses.
The most common endorsement I hear is that the raw foods increases energy in daily living. Whether one embraces the diet entirely or includes a percentage of raw food, the benefits are real.
There are probably more raw-foodies per capita in Southern California than any other part of the country. No doubt the weather and year round availability of local fresh foods plays a significant roll. The sensual pleasures of the palate are plentiful with thoughtfully prepared raw cuisine. I have seen many raw food chefs to be very good with presentation and flavor.
The farmer’s markets in San Diego feature a number of live food vendors.
Here are some of them:
Macadamia-Sunflower Hummus is a versatile recipe suitable to serve with any cuisine. Serve it as a dip or use it as a spread in a sandwich or on a cracker. The Basil Leaf Rolls are just one of many dishes I have used the hummus with.
Macadamia-Sunflower Hummus
1 cup raw macadamia nuts
1/2 cup raw sunflower seeds
2 cups water for soaking
1 teaspoon fresh garlic, minced
1/4 cup extra virgin olive oil
1 teaspoon sea salt
3 tablespoons lemon juice
1/2 cup water
Place the nuts, seeds and soaking water in a container for 2 to 8 hours. Puree all ingredients in a food processor until smooth. Serve cold or room temperature.
Basil Leaf Rolls
10 large lettuce-leaf basil leaves
5 tablespoons Macadamia-Sunflower Hummus
1 San Marzano Roma tomato sliced into thin 1/4 inch wide stripsRinse basil leaves and spin-dry in a salad spinner or pat dry with a clean cloth. Spread 1/2 tablespoon hummus evenly on each leaf. Place a tomato slice on one end of the leaf and roll it “roulade-style.” Repeat with each leaf. Slice into 1/2 inch wide rolls. Serve right away.
Tagged as: Farmers Market, Hillcrest, Little Italy, Living Foods, Raw, Raw food, recipe, restaurants, Vegan -
Aug 19
Friday at the Mission Hills MarketMy home is in Mission Hills, a gorgeous area of San Diego founded by early 20th Century visionaries in the Arts and Crafts tradition with charming historic homes, parks full of spectacular foliage and a strong community presence. I was thrilled when a farmers market sprang up in the middle of the tiny downtown several Fridays ago. There are a number of good vendors in the one city block which comprises the market. This Friday market kicks off my weekends with fresh, organic ingredients.
I have been buying sweet and plump blueberries at Smit Orchards stall for the last few weeks. Their radiant blues and purples have been a colorful addition to morning oatmeal, smoothies, cobblers and pies.
Pepper season heated up in the last month. The Padron Peppers from Suzie’s Farm have been an exciting side dish when I saute them a skillet with a little olive oil and coarse sea salt. Robin, the owner, described how the peppers start off mild and become hotter as the vines get older. He plants them at intervals to make sure he’s able to harvest the sweet young peppers at their prime.
When Suzies Farm has the historic Italian Jimmy Nardello peppers, buy them! I prepared them the same way as the Padrones. They have a sweet flavor and melt-in-your-mouth texture.
Tender baby-beet greens from Maggie’s Farm went into my summer squash with coconut curry dish. They also had a variety of heirloom potatoes which I used for a roasted potato chole and baby romaine heads which I cut in half, browned in a skillet and served as an antipasti plate garnish.
Saturday at the Little Italy MercatoSaturday mornings are in full swing at the Mercato in the heart of Little Italy. Each market is defined by the neighborhood it is in and this three block market has an Old World Italian flavor with modern urban chic.
Justin Noble of Sage Mountain Farm grows starship zucchini, a type of patti pan squash which I steamed and served with a lemon-dijon sauce. He also grows Armenian cucumbers which are not really cucumbers, but a member of the melon family. They are a refreshing and crunchy addition to salads along with heirloom tomatoes, which are starting to flood the markets.
The founder of La Milpa Organica, Oasis Benson, moved north and entered the organic olive business. Good Faith Farm sells two kinds of raw, organic olives– Sevillanos and Kalamata–along with their delicious olive oil, which is so fresh it must be refrigerated. These delicious olives are cured with first quality ingredients (brown rice vinegar) and are probably the healthiest olives one will ever encounter.
There are several musicians throughout the market. Santiago Orozco and his band Todo Mundo often play in the amphitheater at the top, east end of the market. The upbeat Latin rhythms and positive message of his music enhance the festive atmosphere.
Sunday at Hillcrest Farmers MarketMariella Balbi of Guanni Chocolates is located in the center of the Hillcrest Market and always greets me with her beautiful smile. Her vegan Wari Bars made from 100% Peruvian Criollo cacao are a chocolate lover’s delight.
La Milpa Organica is the gold standard of market stalls in San Diego. This week I purchased amaranth, Swiss chard and magenta spreen lamb’s quarters to make tarts, pies, tortes and simple seared greens with garlic, hot red pepper and coarse sea salt.
Karen at Archis Acres picked out a giant head of red leaf lettuce for me. I made lettuce wraps filled with Haas avocados, Cherokee red tomatoes and pepita, cilantro and lime pesto.
At Michelle Larson-Sadler’s booth, the Conscious Cookery, I found organic Anasazi beans grown in the Four-Corners area and smoked New Mexican chipotle and pasilla chiles. These ingredients will become a mole.
Phil of Sage Mountain Farm had Italian torpedo onions, cherry tomatoes, hard-neck garlic and fresh basil with the root–the perfect ingredients for a fresh heirloom tomato, basil, red onion and rubbed garlic crostini.
Matt of Lone Oak Ranch supplied me with some of his very best white and yellow nectarines, white and yellow peaches and candy-like pluots which I am using for grilled fruit salsas this week.
Sunday at La Jolla Open Aire MarketIf you have been keeping up with my blog, you will have noticed me waxing poetic about red walnuts from Terra Bella Ranch. The season is over, but Jeff and Nicolina’s excellent Chandler walnuts are still available, as well as their beautiful dried apricots, raw almonds and sun-dried tomatoes, all of which I use regularly. I toast the walnuts and almonds for approximately 12 minutes at 325 F degrees and keep them available for snacks, salads and garnish. Because of the healthy volatile oils in nuts, they can become rancid. I store untoasted nuts in the freezer.
The small Poblano chiles from Sage Mountain Farm are delightful. I cut off the tops, scoop out the seeds and fill them with a corn tamal-style filling or a thick and creamy walnut filling, reminiscent of an Oaxacan walnut sauce which Frida Kahlo used to make at her Blue House. Next I put them onto a chili roasting rack which goes directly on the grill. I can never make enough of these!
I found Palestinian sweet limes, sweet cocktail grapefruit and Reed avocados at the Rancho Mexico Lindo Farm booth. She also had red, pink and green prickley pear fruit, which are considered a health tonic.
San Diego farmer’s markets are a treasure trove of exciting, fresh and organic ingredients. Markets like this can be found across the country in every community.Tagged as: cooking, Eating, Farmers Market, Hillcrest, La Jolla, Little Italy, Mission Hills, Organic, Raw, Sage mountain, Vegan, vegetarian -
Alu Methi Tikki
Filed under Eatable, George's Book, George's Notes, Market Reports, Recipes, Uncategorized, Vegan Food, VideosAug 2
Vegetarian traditions are found in cultures around the world, with India being the most prominent. As a young man, I journeyed there four times and experienced the marvelous cuisine first-hand in homes, temples restaurants and street cafes. I learned the value of treating every meal and each morsel with respect and appreciation. I also discovered a rich heritage of compassion toward fellow humans and animals.
The art of Indian spicing is legendary. My kitchen arsenal for preparing sub-continent cuisine contains a number of masala dabars * and other vessels to hold over forty spices. In addition, there are grinders, mortar & pestles, grinding stones and tawas* for roasting the various masalas*; however, there are many simple dishes from India which do not require elaborate combinations of spices, hard-to-find ingredients and equipment. Simple, fresh and sattvic*, Indian food can be a delightful and exciting addition to any home cook’s repertoire.
Alu methi tikki is one of the flavorful, yet easy-to-prepare, dishes from the Gujarat region of India. The recipe calls for fresh fenugreek, one of India’s wonder spices and well known for substantial health benefits; the fenugreek leaves impart a rich flavor into whatever dish they are used in. This vegetarian traditional recipe adds depth to any repertoire.Alu Methi Tikki
(Indian Potato-fenugreek cakes)Makes 10 cakes1 1/2 cups creamy new potatoes, chopped and steamed until tender1 cup packed fresh fenugreek sprouts or leaves, chopped if leaves1/2 cup packed cilantro leaves, chopped1/2 cup garbanzo flour1 teaspoon baking powder3 tablespoons lemon juice1/2 teaspoon sea salt3 tablespoons coconut oilMash all ingredients together, except coconut oil, and work into a dough. Form into 12 patties. In a griddle or saute pan on medium heat, add a small amount of oil. Place several patties onto griddle. Turn when golden brown and cook until second side is golden. Use remaining oil as needed. Keep warm. Serve hot with lemon or your favorite chutney.
Definitions:*Masala dabar is a covered round metal container, most often made of stainless steel, which usually has six little vessels inside for holding spices and an inside cover tray to keep the spices from spilling*Tawas is a flat iron skillet used for toasting spices or making flat breads like chapatis*Masala is a mixture of spices, powdered, whole or toasted and freshly ground, which is used as a flavor base for Indian dishes.*Sattvic means goodness. According to Ayurveda principles, every food item falls under the influence of a mode, or combination of modes of nature. There are three modes: Goodness, Passion and Ignorance (Sattvic, Rajarsic and Tamasic). For optimum health, they advise eating sattvic foods as much as possible. Sattvic foods are often defined as fresh, juicy, balanced in taste and energizing.
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Jul 23
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Jul 20
My book signing and homecoming tour in Michigan was a great success. After the dry desert air of California, it was nice to be back in verdant land with the soft, humid Midwestern breezes. It was also inspiring to reunite with old friends and see many of them working to make Michigan a better place.
I’ve known “Cousin Don” Hobson since he began selling at the Royak Oak Farmers Market. For the last 10 years Cousin Don, the founder of Birmingham Farmers Market, has been the market master. He invited me into his booth to sign, sell and discuss the book with shoppers. The last Sunday of our tour, I rejoined him to pass out samples of Blue Water Farm’s organic strawberries with my organic vegan hot fudge sauce on top. Needless to say, the chocolate added a bit of excited frenzy to the event.
As farmers markets go, Birmingham is a great mix of fresh vegetables (with a good organic presence), prepared foods, craft items and music. My friend Bill Loizon grills franks on his vintage Volkswagen surfer bus, known as Franks-Anatra. What many don’t know is that he also serves a tasty vegan or vegetarian sandwich called The Veg-Anatra, prepared separately of course.
During the market hours, Cousin Don makes the rounds socializing, answering questions and making sure all is well. Click on the picture of Don and me for a video tour. -
Jun 26
My current favorite market in San Diego is the Sunday Hillcrest Farmers Market. Each week it is a new adventure where I explore the bounty of San Diego produce. In addition, there are the many farmers, vendors and market goers who share a similar vision of food, the makings for beautiful friendships.
One minute I will be waxing poetic with Barry Koral about his avocados, passion fruit and loquats; the next, I am discussing 10,000 year old farming practices with Barry Logan of La Milpa Organica.
This day I also spend time with Phil Noble of Sage Mountain Farm and Colin Archipley of Archi’s Acres VSAT program. These friends teach me a lot about the produce as they handle it, use it and eat it every day themselves. This helps to remove degrees of separation between the land and me.
This week, the early summer harvest is in full force. Before the hot, arid and rainless summer reduces quantities, it is a phantasmagoria of greens, reds, oranges, yellows and blues–as in blueberries.
With my bags overflowing, I return home to prepare a lunch with the day’s haul. The meal is simple, just a vegetable plate served with whole grain bread. Overall I spend about 30 minutes preparing.
I start by grilling citrus-herb marinate asparagus (with lemons from Koral Tropical Fruit Farm) and Eight Ball globe zucchini from Sage Mountain Farm with tomatoes from JR Rodriguez farm.
In a heated skillet, I flash a little extra virgin olive oil with fresh Sage Mountain crooked neck garlic and crushed red pepper. I quickly added red amaranth and Magenta Spreen lamb’s quarters from La Milpa Organica, then cover and simmer until tender. In a smaller covered skillet I slowly cook slivered sweet spring torpedo onions from Sage Mountain with squash blossoms from La Milpa Organica and a small amount of aged balsamic vinegar and Celtic sea salt. Finally, I make a roasted tomato salsa with fresh basil from Archi’s Acres.
It all comes together into a colorful vegetable plate highlighting the regenerative energy of the food in combination with the vibrant natural colors inherent in vegetables straight from the field. A fitting culmination to another rewarding journey to the farmers market.
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Jun 26
The Vegetarian Guy is on Tour!Vegetarian Traditions is about connecting the dots with our food. Knowing what we are eating, respecting where the food comes from and incorporating it into our daily routine are three important elements in the book. More than a cookbook, this is a master-key to unlock the secrets of the cuisine which has made Inn Season Cafe the go-to source for delicious and healthy food in the Metropolitan Detroit area. The restaurant was at the forefront of a culinary revival and still stands out with their dedication to using the best local and organic ingredients. Without microwave ovens and other modern shortcuts, we cooked using only traditional methods of preparation, respecting the story behind each dish and using only fresh ingredients. Health is much more than just a recipe, it is a lifestyle.______________________________________________________________
Life is good in San Diego, especially for those who participate in the local farmers market communities. Every day of the week there is a market to attend where I immerse my thoughts in the wonderfully creative possibilities of food. I make it a point getting to know each farmer I shop with and they rarely disappoint. Phil Noble of Sage Mountain Farms is one of those hard-working farmers whose dedication to the community he services is apparent in everything he does. Over the last few weeks he has invited me into his stall at the Hillcrest Farmers Market to present and sell my book and share cooking expertise with his customers. This coming Sunday, May 30th, will be a special event where I share samples of my organic Hot Fudge Sauce over Phil’s certified organic strawberries (you will never know it’s vegan!) . If you are in San Diego, join me as we decadently enjoy the bounty in one of the best markets in San Diego!______________________________________________________________
I will be back in Michigan for one week only between June 5th and the 13th. I am looking forward to seeing and speaking with the people I shared so many years with conversing in the beautiful language of food. In addition to the bookstore events where I sign books and then talk about the food and the journey, I am especially excited at being in Inn Season Cafe, at the Royal Oak Farmers Market (with Don Cinzori of Cinzori Farms) and at the Birmingham Farmers Market (with Donny Hobson, market-master and farmer.)
______________________________________________________________Here is the Michigan event schedule:Saturday, June 5Royal Oak Farmers Market 8 to 12Sunday, June 6Birmingham Farmers Market 9 to 11:30Inn Season Cafe 12 to 3Friday June 11Inn Season Cafe 4-8Saturday, June 12Royal Oak Farmers Market 8 to 12Sunday, June 13Birmingham Farmers Market 9 to 1Bookbeat Bookstore Oakpark 2pm -
Jun 20
In one of his daily shows, Dr. Mehmet Oz talked about super foods and explained the benefits. One of the super foods he mentioned was “Greek greens,” otherwise known as horta. On the island of Crete, the tradition of foraging for wild greens can be traced back to Neolithic times. It is one of the nutritional secrets of the Mediterranean diet.
The weed-like greens are hardy and have extra-potent sources of vitamins and minerals. In San Diego, we have the benefit of having local seasonal Greek greens always available, such as spinach, Swiss chard, curly endive, lacinato kale, mustard greens and beet, turnip and radish tops. Often some of the greens such as Lamb’s Quarters show up at farmer’s markets because they sprout like weeds amongst other crops and the farmers have learned there is a market for them.According to Dr. Oz, Greek greens are a superfood and should be consumed as much as possible, if not daily.Traditionally they are prepared by boiling in a small amount of water until they are tender, then dressed with a little extra virgin olive oil, lemon juice and sea salt. In Crete, they serve horta with the nutrient-rich broth which then becomes “salsa” for dipping bread into. It is a common lunch item or side dish for dinner and features whatever edible green item is available from the fields or gardens.
As a child visiting my Greek grandparent’s house in Ohio, I remember seeing the horta on the table at almost every meal.
In the Spring, they would frequently enlist the whole family to gather dandelion greens, sometimes walking miles to an undeveloped field with the coveted weeds jutting up from the nutrient-rich soil.
Their search for Greek greens served as a link to the old country and culture of Crete while providing their family a highly nutritious super food. -
Jun 15
Fallbrook, a charming and historic town nestled among avocado orchards, is in the heart of North County San Diego. In a small storefront off the beaten path is Guanni Chocolates, a chocolate store full of confections which defy modern commercial definitions.
Mariella Balbi is not just a chocolatier, but a talented chef and visionary. She gives us a tour, beginning with the story of Peruvian Criollo chocolate and the connections she has with the cooperative which produces what is considered the best chocolate in South America. In addition to supplying pure high grade cacao and cacao butter to Guanni chocolates, the cooperative uses Mariella as a consultant to help bring Peruvian goods to the forefront of the world market.
Mariella has woven together her expertise with the native ingredients from her home country of Peru to create super-food infused confections which actually enhance one’s health. Her Wari bar has become my favorite chocolate snack, a rare gem to be savored.
Each bar is 100% vegan and free of any filler additives, such as soy lecithin. She also makes a delicious raw food energy bar and sells Yacon Syrup and Maca, a root powder; both are reported to have rejuvenating qualities.
Mariella’s chocolates and her approach to business stand out in the urban bustle of San Diego. She is adamant about maintaining the highest quality ingredients and does not cut corners as competitors so often do. Her kind and generous persona shines through in everything she sets out to accomplish. Like Vianne in the movie “Chocolat,” she inspires her clients with her chocolate creations, stopping just short of prescribing the chocolate for various afflictions as Vianne does.The visit to the Guanni chocolate works was inspiring and rejuvenating. In addition to the store in Fallbrook, she sells her delectable confections at nine markets in Southern California including the Hillcrest Farmers Market every Sunday. Wari Bars are also available at Venissimo Cheese shops around San Diego County. Guanni ships everywhere, to order online go to guannichocolates.com -
May 29
La Milpa Organica Farm in Escondido, CA is modeled after ancient Meso-American agricultural practices and is a shining example of modern sustainability. Farmer Barry Logan speaks about life-giving microbes in the soil and how they create health. Music by Santiago Orozco and Todo Mundo.
Videos From The Vegetarian Guy
