GreenChef Vanessa Sherwood | Organic Fresh Spicy Thai Ice Tea

Spice Thai Ice Tea with black cacao sauce (raw, vegan) Recipe by GreenChef Vanessa Sherwood

GreenChef Vanessa Sherwood, makes a fresh organic Spicy Thai Ice Tea from scratch for G Living’s Real G Host Sarah Backhouse. This is the freshest drink you will ever make.

Serves 4–6 People

For the Tea:

 

1 quart of water

3 bags of black tea

1 cinnamon stick

6 whole cloves

1 vanilla bean cut in half

1 TB orange water

Agave or Maple Syrup to taste

1 mature brown coconut, juiced

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GreenChef Melissa Davison | It’s Fruit Sushi Time

“This was certainly a new concept for me. A sweet tropical kind of “sushi”. Rice made out of macadamia nuts, and topped with delicious fresh fruits and a fruit dipping sauce. No nori, no soy sauce, no real rice and certainly nothing fishy here. It was a refreshing twist on sushi though with cute little chop sticks and dipping it in a zesty raspberry puree. I really enjoyed it. It was a bit on the higher fat side with the macadamias and quite filling, but also very healthy. It was like a fun naughty desert.” – Indulge

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GreenChef Khatija Dadabhoy | Chocolate Chip Pecan Cookies

Chewy Chocolate Chip Pecan Cookies
(by Khatija Dadabhoy of Ghalia Organic Deserts)

On this episode of G Living GreenChefs, Boise Thomas helps out GreenChef Khatija Dadabhoy make vegan chocolate chip cookies. Life doesn’t get any better than this. Right.

For the Cookies:

2 ¼ Cups Whole wheat pastry Flour or Spelt

1/2 Tsp. Baking soda, aluminum-free

1/2 Tsp. Salt

½ Cup Earth Balance, melted and cooled

3/4 Cup Brown Sugar

1/3 Cup Sugar

1/3 Cup Silken Tofu, blended

2 Tsp. Vanilla

1 ½ Cup Pecans, chopped

1 Cup Chocolate Chips, semisweet

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GreenChef Melissa Davison Makes a Mojo-Jito Organic Cocktail

Mojo-Jito
(by rawchef Melissa Davison)

In Shaker:

1/2 Fresh Lime, quartered

1 TB Agave Nectar

Muddle, then fill shaker with ice

Fill 3/4 with Ginger Kombucha

Fill 1/4 with Sparkling Water

4 Mint Leaves, hand torn, to garnish

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Blackforest Chocolate Cheesecake

Blackforest Chocolate Cheesecake (raw)

This decadent Blackforest Chocolate Cheesecake by Vanessa Sherwood drew quite a knockout reaction when she posted it on the forum. I’m sure you can see why. It is bursting with sweet cherries layered between a chocolate crust and a creamy chocolate cheesecake filling. Vanessa advised the members of the forum they can purchase raw cacao butter and coconut oil for great prices at Organic Living Food. She also said it can be replaced with a dark Green and Black’s chocolate bar. I know what some of you will be making your loved ones this Valentines!

For the filling:

 

2 Cups Cashews, soaked 1 hour or more

1/4 Cup Agave Nectar

1/4 Cup Maple Syrup

1/4 Cup Water

1/4 Cup Cacao Butter, Melted

1/4 Cup Coconut butter, Melted

1 -2 Teaspoons Coffee Extract (optional)

1 Teaspoon Vanilla Extract or Seeds From 1/2 Vanilla Bean

1/4 Teaspoon Salt

1 Cup Cocoa Powder

One 10oz Package Frozen Cherries, Thawed

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GreenChefs | Raw Banana Coconut Cream Pie

Raw Banana Coconut Cream Pie (raw, vegan)
Recipe by GreenChef Vanessa Sherwood

GreenChef Vanessa Sherwood makes us the Ultimate Thai inspired Completely Organic and Raw Banana Coconut Cream Pie that is actually good for you!

Serves 8 people

For the Crust:

 

½ Cup Macadamia Nuts

½ Cup Shredded Dry Coconut

Pinch of Salt

1 tsp Coconut Oil

2 TB Agave Nectar

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GreenChefs | Raw Sunday Dessert Tart

Raw Sunday Dessert Tart (raw, vegan)

Recipe by GreenChef Melissa Davison

Today in the G Living GreenChef Kitchen, Raw Food Chef, Melissa Davison makes us era Raw Sunday Tart. Melissa of the own of the Terra Bella Café in Redondo Beach California.

This is a healthy alternative recipe, which require no cooking and contains only raw organic natural ingredients.

Serves about 8 people

For the Crust:

2 3/4 Cup Macadamia Nuts

1/3 tsp Salt

1/4 Cup Pecans

3 TB Coconut Oil

Step 1 Place all your ingredients in a food processor

Step 2 Using the pulse button on the food processor, mix your ingredients, until it is a loose and crumbly. (do not of mix)

Step 3 Pour into a tart pan and spread with your hands

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GreenChef Leslie Bega | Angel Hair Zucchini Pasta with Organic Pesto Sauce

Angel Hair Zucchini Pasta with Pesto Sauce (raw)

If you are tired of heating up the water, and the other zillion little steps to make fresh Angel hair pasta, your in luck. Here is a very simple organic living food version which is completely plant based. Just a few simple ingredients and 15 minutes of your time, and you will have a very tasty Pesto Zucchini Angel Hair pasta.

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GreenChef Melissa Davison | Tropical Salad with a Raspberry Poppy Seed Dressing

“This was a beautiful and refreshingly sweet salad, perfect for a light lunch. The mixture of the fresh fruit and greens together with a sweet and tangy creamy dressing was a great combination. I don’t usually eat poppy seeds, but it worked rather well with this dish and added a nice crunch. It’s important to remember that poppy seeds contain opiates like morphine and codeine, although the cultivated western poppy seeds contain little opium if any. I’m sure they’re safe in small quantities as a garnish as they are usually used.” – Indulge

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GreenChef Leslie Bega | Organic Chocolate Mint Pudding

Organic Chocolate Mint Pudding (raw)

This pudding is so good, is so good, you just might want to skip dinner and go straight to the dessert. This is a completely plant based organic raw chocolate mint pudding. The recipe only takes about 4 minutes to make and will stay fresh for a few days.

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