Posts tagged ‘Supreme Master TV’
We recently celebrated the 4th of July in Mendocino with an annual parade. The sun was shining beautifully all day (which is a real treat for us here on the coast–we get plenty of summer fog). The parade is an unusual one, since Mendocino county is known as somewhere left of center, so to speak. So there are political statements along with families and other celebrants. The village of Mendocino is always jam packed with locals and tourists. For anyone planning a July visit next year, don’t miss the parade! One of the highlights this year was a float featuring dancers decked out in seaweed.
Speaking of seaweed, don’t miss the Supreme Master TV video episodes about Living Light. There’s a great one of Cherie and the crew harvesting seaweed with Terry Nieves of Ocean Harvest Sea Vegetable company. And Terry has some delicious raw seaweed recipes on her site, too. Another lovely tradition here on the coast is the annual Mendocino Music Festival. Matt Rowland Events sets up a spacious white tent right on Mendocino Headlands State Park, overlooking the ocean, and there are wonderful concerts there for two weeks!
- I’ll be interviewing festival co-director Susan Waterfall (isn’t that a lovely name?) on Women’s Voices on Monday, July 12 at 7 PM PDT on KZYX. Did I mention that at the parade they also had some pretty hot cars?
But not as hot as the HotRawChef Video Recipe Contest. Light your fire! Vote by July 21st!
One of the best parts of living in Fort Bragg is spending time at the ocean, and my absolute favorite experience since I’ve been here has been the chance to discover the many treasures under the sea. As a Living Light enrollment specialist, I was given the opportunity to participate in a class called, “Take a Walk on the Wild Side: Discover Raw Green Superfoods from the Ocean!” instructed by Terry Nieves, the owner of Ocean Harvest Sea Vegetable Company. I could hardly contain my excitement as we walked along the beach to our destination– a classroom with no boundaries. The ocean at low tide opened up an amazing garden of all types of sea vegetables and colorful creatures everywhere. During the class, we learned about the nutritional benefits of eating seaweed, which suddenly made me remember that I had not eaten breakfast. That was no problem though, because there was plenty for me to eat right their in the garden of the sea.
I enjoyed the class so much that I began harvesting part-time for Terry’s sea vegetable company. Working with Terry has given me the opportunity to harvest sea palm – a sea vegetable that looks like little baby palm trees and is connected to the tidal rocks. Sea palm is unique to the Pacific coast and especially grows abundantly in Mendocino. When harvesting sea palm, we give it a little haircut so that it ends up looking like a pom pom. This enables the fronds to grow back and keeps the reproductive cycle intact so that it can be harvested again later. During my time harvesting fresh sea vegetables, I have developed a new perspective and a greater appreciation of the food I eat. When I sit down to a meal, I think about the care and hard work that went into bringing it to the table, and I feel more connected to the earth and the people who gather and harvest my food. I believe focusing on these positive thoughts as I eat opens up a whole new dimension for my health. I hope you’ll also have the chance to experience the many benefits of the gardens under the sea! Enjoy these videos of Cherie Soria exploring the coast and preparing Sea Palm and Cucumber Salad!
Here’s the recipe for Cherie’s famous Kale Coleslaw (also a signature dish at our award winning Living Light Cafe!) This would make an excellent side dish for your Thanksgiving Feast! See the demo here: http://www.rawfoodchef.com/cheriesvideos.html
Yield: 2 cups (2 servings)
1 tablespoon freshly squeezed orange juice
1 tablespoon light miso
2 teaspoons flaxseed oil
1½ teaspoons agave nectar
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon ground golden flaxseeds
1 small clove garlic
Pinch of powdered mustard
2 cups large kale leaves
1¼ cups whole head cabbage
1 large ripe tomato
½ cup currents
whole red onion
½ red jalapeño chile,
seeded and minced,
or pinch of cayenne
Pinch of salt