Contributing Monkie Aria Alpert
Published on January 3, 2013
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I wanted to make a whole grain pizza, which by the way, I never have done successfully before. So, I decided to go straight to the source. The man! One of the most popular Italian chefs in the world… Mr. Mario Batali. And of course viola, he hooked me up and oh yeah, it turned out oh so yummy.
I’m giving full props to the man because I just substituted spelt flour for the all purpose he uses. The consistency of your crust will depend on how thick or thin you wanna shape it. The thicker you go the more bread like it will actually be.
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Contributing Monkie Aria Alpert
Published on December 29, 2012
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Photographer Aria Alpert
It’s still cold here. And I don’t mean kinda cold. I mean freaking cold. Like snow is still in the forecast. It’s almost April?! I don’t think I am the only one having trouble accepting this very out of control weather pattern. So, this (chilly!) afternoon I am gonna do what any full blooded California girl does when it snows….pretend that spring has sprung and make a Spring Sweet (frozen) organic pea soup!! And it worked. Well, that is until I went outside…brrrrrr… :)
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Contributing Monkie Aria Alpert
Published on December 25, 2012
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When I was in Italy over the summer I had lemon pasta for the first time and was in heaven. You see, lemons are one of my most favorite fruits. I use them probably everyday, but I never had it in a pasta before! YUM! A lovely brightness to add to your winter meal…
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Contributing Monkie Aria Alpert
Published on December 23, 2012
Eating black eye peas on New Year’s Day is thought to bring prosperity for the new year so… eat this yummy stuff UP and have a very very happy successful delicious new year!! And don’t forget your greens!
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Contributing Monkie Aria Alpert
Published on December 22, 2012
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This is one of my favorite comforting gluten free winter desserts. Your house will smell divinely festive too! Any firm apple works well here: Gala, Fuji, Jonagold, Rome, Winesap, Mutsu. If you use soft apples such as Macintosh or Red delicious you will get more of an apple sauce texture. Hey, could be good too! Try it all I say!! Oh and I like to leave the apple skins on, being that much of the nutrients are in the skin, but if you prefer them without, by all means peel away. Also any seasonal fruit works wonderfully so have fun experimenting with your favorites. You can make this with or without nuts, use any dried fruit, substitute rolled oats for the quinoa flakes and another all purpose whole grain flour for the quinoa flour. Serve warm with a scoop of Nutmeg Ice Cream. Mmmm Mmmmm
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Contributing Monkie Aria Alpert
Published on December 21, 2012
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Photographer V Blak
I love making vegetable soups. They can be very nourishing and are for the most part very easy to create. And since we got such a wonderful response for my Cauliflower soup, I figured I’d share my Broccoli Leek soup with you all. See which one you like betta…
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Contributing Monkie Aria Alpert
Published on November 20, 2012
I came across this recipe many years ago in some foodie magazine and thought I’d try it as a side dish for a winter holiday brunch I was making for a friend. I changed a few things and added a few things and it was a huge hit! Huge. And, yes, it goes perfectly with a nice big green salad and an organic egg omelet.
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Contributing Monkie V Ol Blak
Published on November 19, 2012
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Flesh Monkies prepare yourself for what I am about to tell you. This is V Blak by the way. I know you and I don’t feel this way, we are freaking Monkies after all, but the truth is, sadly most people, HATE, I mean really hate Beets. Even our hip youngish first lady, Michelle Obama has something against these red bloody beauties. She told Ladies Home Journal “Neither the president nor I have the beet gene”. What does that mean? You have to have a gene to like one of the best veggies on the planet? I am taking a wild guess here, but I bet they had that all to common first taste beet experience, you know the one, the dreaded dirt taste.
Yes dirt, come on, lets admit it, beets are very very earthy and if you are a clueless fleshy, like I was, you just don’t know how to properly bring out the lushes side of beets. The result can have them coming out tasting like the backend of a dog. Okay not that bad and no I haven’t tasted a backend of a dog, and anyways I think that taste is exclusively reserved for Durians.
“Neither the president nor I have the beet gene”.
My own first experience with beets almost completely turned me off them forever. I was just beginning to juice and I tossed in way too many beets, greens and all and the result, I could barely keep from tossing the thing back up. I thought I was going to be sick. I just completely over did it. I may have also added garlic to that juice. I think I was sick or something. My point is, it was just too many beets and too little of the sweet stuff. Life is about balance and sometimes I just completely forget that. Oh well, lucky for me, I have an experienced beet lover close at hand now days and she has completely turned me around. I’ll admit it, her beautiful smile and her contagious laugh might have opened me up to giving the beet a second chance, but in the end it was her Beet dish which closed the deal. And maybe if your unfortunately in the hater camp, she can do the same for you. I present to you, GreenChef Aria Alpert and her love love love for the dirty little Beet.
Aria and I whipped up a short GreenChef video just for you, about you guessed it, the Beet. Sit back, click play and enjoy the first GreenChef video from the new G Living Pad in Palm Desert and afterwards, jump down to the comment section and tell everyone why you love or hate beets. And if your in the love category, spill the beans and maybe even share your beet recipe / story. We would love that…. Recipes and photos after the jump.
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Contributing Monkie Aria Alpert
Published on November 17, 2012
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Photographer V Blak
We escaped the cold ass east coast winter and are staying in a cabin along the Pacific Ocean. It’s warm and beautiful. Winter is a distant memory right now. It is wonderful. We are also staying on a property that has, of course, an incredible organic garden abundant with carrots, garlic, cilantro, greens and lettuces. So I picked up one of my favorite cookbooks, Chez Panisse Vegetables by Alice Waters, for a little inspiration. I had to make a few adjustments here and there, but this recipe is all Alice and it was good. It turned out so delicious that my BF went for his camera. Unfortatley the Monkie left it at the office, so we did the next best thing. We made an iphone video. Now go bite this one!
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Contributing Monkie Aria Alpert
Published on November 15, 2012
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Photographer V Blak
I love cookbooks. Especially the ones with all those pretty pictures. I fall into those beautiful images and then dig into those recipes. If you can snap a pretty picture, you have me.
This recipe was inspired by a beautiful photo and recipe in a new cookbook by Kim Boyce, called “Good to the Grain: Baking with Whole Grain Flours”. I adapted her recipe to be wheat-free and vegan. In other words, “G” approved. These scones are really best eaten the day of baking them. But if you got leftovers, I would recommend toasting them the next day. Either way, yumminess…. :)
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Contributing Monkie Aria Alpert
Published on November 11, 2012
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It’s time to get the basics down people. Making nut milk couldn’t be easier. Almond milk also happens to be a goto milk for most of my recipes. It’s one of the most versatile of all the nut milks. So, no more heading to the grocery store to buy factory made boxed up milks. Trust me. When you taste this you will never wont to buy that (crap) old stuff again.
To make nut milks you only need to invest in a very inexpensive nut milk bag. You can substitute other nuts for the almonds… hazelnuts, pecans, cashew, brazil nut, walnut…and if you want a richer milk increase the amount of nuts or decrease for a lighter version… Now go make some milk!
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Contributing Monkie Aria Alpert
Published on September 12, 2012
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You will never make hummus again. Well, maybe you will but I promise you will make this recipe more! It’s one of my all time favorites. So full of flavor and so satisfying. Toast some whole grain bread or pita and you’ve got a wonderful appetizer for your holiday dinner parties.
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