Friday Arts:  Arts Logo

Raw Food

Produced by Monica Rogozinski


July 2011

If the words "raw food" sound harsh to you, you probably have not yet been introduced to Arnold Kauffman. Bursting with positive energy, Arnold, who runs a raw food cafe called "Arnold's Way" in Lansdale, PA, has devoted over a decade to the raw food way of life and has inspired many others to follow in his footsteps. For this month's Art of Food segment, Arnold explains the logic behind the diet and its numerous health benefits. But Arnold makes it clear that raw food shouldn't be a gastronomical boot camp, full of Spartan salads and devoid of taste. His colorful array of smoothies, pies, souls, and pizzas reveal the variety of delicious foods that can be made from natural, vegetarian ingredients - without any cooking at all. Friday Arts also talks to people of all ages who have been inspired by Arnold to adopt the raw food philosophy and to share its pleasures with the world.


Magical Mystery Bus  |  Edited by Veronica Stickelman
Padmapani Little Sky and H.H. Little Sky PhD (Meredith Frantz and Dustin Kellog) make a stop for their Poppy Seed Tree Project at Arnold's Way and let us onto their Magical Mystery Bus for a peek into their mobile, raw lifestyle.



Sweet Music
Arnold Kauffman's band, Can't Sing Can't Rhyme Band, puts raw food passion to song on their CD, "Can't Make a Mistake." Listen a sampling of these food-inspired songs:

Coconut and Banana:   

One Little Orange on My Head:   

True Love Comes With the First Bite:   


Try these raw food recipes at home:

Arnold’s Green Smoothie
•   2 Bananas
•   1 Apple
•   1 Pear
•   1 oz Dates (optional)
•   3-4 leaves of greens
•   16 oz of water

Mix in a blender.


Nori Vegetable Wraps

•   2 Raw Nori Sheets
•   1 ripe avocado
•   Handful spring mix lettuce
•   Napa cabbage julienned
•   1/2 carrot julienned
•   1/4 zucchini julienned

Take one nori sheet and about an inch from the edge, place a strip of spring mix. On top, add cabbage, then julienned carrot, zucchini and finish with slices of avocado. Moisten edges with a bit of nama shoyu or lemon juice and then tightly wrap nori over mixture. Take the filled nori and slice into 4-5 pieces. Place upright onto a plate. Mix 1 tbs nori with 1tbs water and put into a small dipping bowl for the nori.


Fresh Almond Milk

•   1 cup soaked almonds
•   3 cups water
•   1/2 cup dates
•   2 teaspoons vanilla extract

Blend above ingredients for 2-3 minutes on High. Strain through bag or a fine strainer and chill.


Raw Pad Thai

•   1-2 Dino Kale sliced lengthwise
•   1-2 Rainbow Chard sliced lengthwise
•   2 Napa Cabbage leaves shredded
•   1/2 c mung bean sprouts
•   1/2 c sno bean sprouts
•   10-12 cherry tomatoes
•   1/3 c kelp noodles
•   1/2 papaya diced
•   3 tbs almond butter
•   2 tbs honey or agave

In a large bowl add the first 8 of the above ingredients. For the dressing, mix almond butter and honey with two tablespoons of water. Drizzle over salad and toss well.


Creamy Carrot-Ginger Soup
•   3 cups carrot juice
•   2 ripe avocados
•   1 tbs fresh ginger, minced
•   1Tbs Nama shoyu, or 1 teasp sea salt
•   2 teasp curry powder
•   1/2 lemon, juiced
•   Pinch cayenne
•   1/4 cup shredded carrot

Place 1 cup of carrot juice, and the avocados in the blender and blend until well mixed. Then add minced ginger, salt, lemon juice, curry, pepper and cayenne and blend on low for 15 to 20 seconds. Garnish with shredded carrots and sliced olives.


Nutnog
•   2 cups nut milk
•   1/4 cup dates soaked
•   2 frozen bananas
•   1/2 teasp nutmeg
•   1 teasp cinnamon
•   1/2 teasp vanilla extract

Blend. Garnish with cinnamon stick if desired.