GreenChef Vanessa Sherwood | Coconut Persimmon Flan

coconut persimmon flan vanessa GreenChef Vanessa Sherwood | Coconut Persimmon Flan

Coconut Persimmon Flan
with Strawberry, Mango, and Banana Salsa (raw)

Young Thai coconut has to be my all time favorite ‘raw food’ ingredient. It’s so versatile; you can use it in sweet or savory recipes. I tend to have a sweet tooth, so I end up using it mostly for puddings, flan, or tart fillings.

The only thing I hate is the labor involved in hacking the coconuts open, scraping out the meat, and cleaning it. There’s just no easy way about it. Other that that, they’re great! I’ve experimented with several different knives. I destroyed my very expensive Viking cleaver- it worked, but the blade is too thin. I tried a couple of those cheap Chinese cleavers, but they don’t seem to be sharp enough. The guys at Northwestern Cutlery in Chicago (www.futurechef.com) came up with the solution- a heavy-duty cleaver that I think they use for chopping off fish heads (gross, I know). It was either that or a machete, and that would have just been too crazy.

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GreenChef Chad Sarno | Maine Blueberry Flan

blueberrymainflan GreenChef Chad Sarno | Maine Blueberry Flan

Maine Blueberry Flan
(Hazelnut Maple Cookie, Candied Citrus, Warm Yukon-Cinnamon Syrup – Raw)

Makes 6-8 flans

For the Cookie (base):

1 1/4 Cup Hazelnuts

1/2 Cup Maple Sugar, fine

1 Tsp. Ground Cinnamon

1 TB. Coconut Butter

1/2 Tsp. Sea Salt

Complete Recipe after the jump. Continue Reading / Additional Photos / Videos

GreenChef Sarma Melngailis | Raw Pumpkin Tart

sarma pumkintart 01 GreenChef Sarma Melngailis | Raw Pumpkin Tart

Pumpkin Tart
with candied pumpkin seeds (raw)

This recipe makes enough crust for abut 10 tarts if you are using 4 1/2-inch shells. At the restaurant we use 3-inch shells, which are a nice size for a small dessert. Smooth-sided tart shells work best for this recipe, but any kind will do. If you try making a large tart, the crust should be a bit thicker to withstand the pressure of removing it from the shell or using a tart ring would work well too. As with the sour cherry tart, the recipe calls for both coarse and fine almond flour. Again, you can just grind the almonds and use 3 cups total, rather than separating between the coarse and fine crumbs. However, to make a slightly more refined crust, you may want to sift through the nut crumbs to remove any larger pieces – either way it will taste the same.

Try also serving it with the Vanilla Cream and spiced pinch of ground ginger.

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Makes 10 Tarts in 4 1/2 Shells

For the tart crusts:

1 1/2 cups coarse almond flour

1 1/2 cups fine almond flour

3 tablespoons date paste

3/4 cup maple syrup powder

3/4 cup coconut butter

Large pinch of sea salt

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GreenChef Khatija Dadabhoy | Upside Down Caramelized Banana Chocolate Cake

dkcake GreenChef Khatija Dadabhoy | Upside Down Caramelized Banana Chocolate Cake

Upside Down Caramelized Banana Chocolate Cake by Khatija Dadabhoy of Ghalia Organic Deserts. Continue Reading / Additional Photos / Videos

GreenChef Matt Amsden | Fresh Italian Wrap Recipe

iwi GreenChef Matt Amsden | Fresh Italian Wrap Recipe

Fresh Italian Wrap (raw)

For the Sunflower Seed Cheese Sauce:

1/2 Cup Lemon Juice

1/2 Cup Soy Sauce (Nama Shoyu)

3-4 Cloves Garlic

2 Cups Ground Sunflower Seeds

Add all ingredients to a high speed blender and blend on high until smooth and well combined. Continue Reading / Additional Photos / Videos

GreenChef Sarma Melngailis | Spicy Peanut Coconut Noodles

spicy peanut coconut noodles GreenChef Sarma Melngailis | Spicy Peanut Coconut Noodles

Spicy Peanut Coconut Noodles
with ginger and lime (raw)

Peanuts are technically a legume, although you wouldn’t necessarily think so considering someone misleadingly named them “peanuts.” Make sure you get really fresh, organically grown peanuts. Some debate persists about peanuts having toxicity, but it seems this may be from peanuts that are too old; at any rate, most toxins and other undesirables are washed away in the soaking process. However, if you don’t feel comfortable eating peanuts, try this with cashews.

"One of our chefs, Amanda, helped us turn this idea into a really great, flavorful dish. The flesh of young Thai coconuts makes perfect noodles — although they are soft, they do not stick together and are as easy or easier to eat then regular starchy noodles."

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Serves 4

For the spiced peanuts:

1 1/2 cups raw peanuts, coarsely chopped and soaked 4 hours or more

1/4 cup raw honey

2 teaspoons ground chili pepper

1/2 teaspoon sea salt

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GreenChef Vanessa Sherwood | Hazelnut Chocolate Mousse Cake

blkmousse GreenChef Vanessa Sherwood | Hazelnut Chocolate Mousse Cake

True story: I got a call last week from the Food Network of all places. There is/was a contest going on called the Ultimate Recipe Contest- basically looking for the best recipe in six different categories (chicken, pasta, comfort foods, burgers, cookies and cakes). The casting director had come across my personal website www.somelikeitraw.net and thought that I would be able to come up with some pretty unique recipes for the contest and wanted me to enter some.

I have to admit I was a little flattered and a wee bit surprised. Yet another sign that raw food has hit the mainstream!! Anyways, I’ve entered my manicotti recipe for the ‘Pasta’ category and came up with a new chocolate cake recipe for the ‘Cake’ category which I am sharing with you today.

A lot of people ask where I get my ideas from. It does vary, but many times it’s just looking at a cooked recipe and trying to convert it to raw. This time I happened to have an old Gourmet magazine lying around with a fabulous photo of a chocolate-glazed hazelnut mousse cake on the cover. The light bulbs went off and I set to work on creating it ‘raw-style’. Hope you like it and wish me luck with the contest!

Hazelnut-Chocolate Mousse Cake

Serves 12

Crust:

½ cup shredded dry coconut

1 tablespoon cocoa powder

Pinch of sea salt

2 tablespoons agave nectar

1 teaspoon virgin coconut oil

11 tablespoon raw cacao nibs- optional

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GreenChef Chad Sarno | Shaved Fennel Salad with Lemon Oil

fennelsalad GreenChef Chad Sarno | Shaved Fennel Salad with Lemon Oil

Shaved Fennel Salad
(Sour Apple, Thyme, Jalapeno, Lemon Oil)

Serves 4

For the Salad:

1 ½ Cup fennel bulb shaved thin

1 ½ Cup sour green apple shaved into thin batons

1 Cup baby arugula

1 TB fresh lemon zest

3-4 TB lemon oil (see recipe)

1 TB thyme, fresh and minced

1 TB red jalapeno seeded and finely minced

1 Tsp. sea salt, fine

Fresh cracked black pepper to taste

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ChocolateGreenChef Russell James | Raspberry Cake with Ginger Chocolate Mousse

chocheaven ChocolateGreenChef Russell James | Raspberry Cake with Ginger Chocolate Mousse

I’ve got a bit of a treat for you this week: Chocolate and Raspberry Cake with Ginger Chocolate Mousse. I’m sitting here snacking on the left-overs from that, feeling quite happy with myself as I plot and plan some big changes in my life over the next 12 months.

I’m sure I’m going to get some email about my choice of featured ingredient: Maple syrup; but I feel it’s important to look at ingredients that aren’t necessarily 100% raw sometimes, as they do offer a health benefit, and certainly have a lot to offer in terms of taste.

Chocolate Raspberry Cake with Ginger Chocolate Mousse (raw)

Makes 4 cakes

For the Base:

1/4 Cup Oat Flour*

1/2 Cup Cashew Flour**

2 TB Cacao Powder

2 TB Maple Syrup

1/2 Tsp Vanilla Extract

3 TB Water

1 Tsp Lemon Juice

Pinch Salt

1 Small pack of Raspberries for the centre of the cake.

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GreenChef Russell James | Raw Organic Chocolate Torte

valentines chocolate torte 01 GreenChef Russell James | Raw Organic Chocolate Torte

“Another Amazing recipe by chef Russell James. This one is for true chocolate lovers, or someone you love who loves chocolate!" – Indulge

Chocolate Torte (raw)

Makes 1 9-inch Torte

For the Crust:

3 Cups Pecans

1 Cup Raisins, roughly chopped

1/2 Cup Rapadura (optional)

4 TB (60ml) Virgin Coconut Butter, liquidised

2 Tsp. (10ml) Vanilla Extract or 1/2 a Vanilla Pod

2 Tsp. Cinnamon

1/8 Tsp. Himalayan Salt

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Pomegranate Infused Vodka Spritzer

pomegranatespritzer Pomegranate Infused Vodka Spritzer

Pomegranates are the hotest new superfruit for cocktails. It used to be all about the cranberry — now pomegranate is the ‘It’ fruit showing up in everything from Pomegranate Martinis (Pometinis) to Pomegranate Champagne. Touted for their myriad of health benefits and high anti-oxidant levels, they also taste great in mixed drinks due to their sweet and tangy flavor. This drink is only lightly flavored with a hint of pomegranate and tangy lemon and sweetened with healthy low glycemic agave instead of a sugar syrup. Low on calories and sugar and high in anti-oxidants and infused natural vitamins, this drink is not only beautiful and festive but could save your waistline as well this holiday season. The deep red color of the pomegranate pops against the the clear liquid. You can also add a splash of pomegranate juice if you want a stronger pomegranate flavor and color. Continue Reading / Additional Photos / Videos

GreenChef Chad Sarno | Cashew Cheese, Candied Pecan, Honey Comb & Pumpkin Seed Oil

cashewcheese3 GreenChef Chad Sarno | Cashew Cheese, Candied Pecan, Honey Comb & Pumpkin Seed Oil

Cashew Cheese
(Candied Pecan, Honey Comb, Pumpkin Seed Oil)

Serves 6-8

For the Cashew Cheese:

2 Cups cashews soaked 12-14 hours

¾ Tsp. *New Chapter Probiotics dissolved in 1 cup warm water, or 1 cup fresh rejuvelac

2 TB nutritional yeast, small flake

¼ Tsp. fine grated nutmeg

½ Tsp. stevia powder

1 ½ Tsp. sea salt, fine

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