A quickie kind of post, for a quickie kind of recipe. However, these are so gosh-darn good, that they really don’t need much of an explanation. I’m addicted. Remember thin mints, the ones you ate as a kid? Well this is my Raw/Vegan version of the Thin Mints. A must try! Continue Reading / Additional Photos / Videos
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.
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!
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…. :)
The early autumn continues to bring us gorgeous watermelons and heirloom tomatoes in southern California. The perfect ingredients to create a soup that is as tasty as it is healing. Perfect if you’re on a raw food cleanse. It’s very high in cancer preventing lycopene and the flavor is simply fantastic. I taught this at my Brooklyn Kitchen classes and everyone raved about how much they loved it. If you’re cleansing you can skip the sea salt and if you want a richer soup add a tablespoon or two of good quality extra virgin olive oil to the base.
Serves about 6 to 8
For the Base
4 cups watermelon, chopped
1 small red heirloom or Roma tomato, seeded, chopped
I’m in love… with my latest creation – Cinnamon Marshmallow Mousse. It’s fluffy, springy, soft and downright delicious. I guess I’m on a bit of a kick, since I posted a Dark Chocolate Mousse only days ago. This one is inspired by the Cinnamon Chaga Mousse that I made a few months ago.
I’ll be teaching a raw dessert class in Adelaide on Sunday March 6th! I’m so excited about this. It will be my second class in Australia, as I will also be teaching in Byron Bay. Here’s the info: Continue Reading / Additional Photos / Videos
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!
This is not one of my typical nice and easy recipes, but it’s so delicious that I couldn’t help myself and spend half of my day in the kitchen trying to recreate something I ate a couple of days ago. To be more precise, these should be the infamous mini bites with cashew, vegetables and portobello mushrooms as stated on the menu of the Food Forum list. They were part of our free lunch menu, created by the Chefs of Menu magazine and tasted so good that I ignored my natural sense of shame, got back to the table and asked for one more :)
The main problem with preparing the bites at home was that I had absolutely no idea what’s in them except for the obvious part – vegetables and mushrooms. So I decided to trust my palate and cooked them combining most of my favorite vegetables – broccoli, cauliflower, aubergines, carrots, garlic, red peppers and baby spinach. A feast for all the senses with the added portobello mushrooms, cashews, ginger and powdered indian pecans.
Except for the divine food the Forum was also rich in interesting lectors and visitors, a bunch of raw chefs, vegans, Ayurveda specialists, nutritionists, all kinds of healthy foodists and some misguided adventurers like my paraglider instructor. The best place to meet “one of your kind” and share ideas. Like the girl who offered to sell me earrings made of small jars filled with flaxseeds… really cute. Or a vegan canadian woman working for the bulgarian Cru restaurant. People like “uncle Mitko” who decided to start a biodynamic agriculture farm at the age of 55 and working in it for 15 years now! That man looked better at 70 then most 50 years old you can meet on the street. A marvelous event, which I wish will happen more often from now on, because the 400 seats theater was sold out well in advance and lots of people couldn’t attend. Great job, Gorichka, for the Food forum!
“Everybody wants to go to heaven, but nobody wants to die” – a graffiti quote seen in Belgrade from one of the Food Forum lectors, Yana Petkova.
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.
The oven at my BF house sucks. I think I have expressed this unfortunately dilemma before. So when it comes to baking, I cross my fingers and hope it comes out alright due to the uneven heat distribution. That said, these cookies came out of the oven completely flat…blended all together like one big pancake. I almost tossed them…that is until I tasted them…Mmmm. So if the same thing should happen to you, don’t fret. They are still very tasty and the pics came out so good I may have accidentally created the new flat square cookie craze… :)
A perfect way to use your very soft ripe avocados, not to mention a deliciously spicy way to eat them! Pour this raw dressing over just about anything you like really. You will be very happy you did… Perfect for salads, steamed vegetables, grains, seaweed, baked potatoes, beans…Mmmm Mmmm
Oh and if you happen to be one of those people who hate cilantro (I cry at even the thought of hating cilantro. I am a huge lover of the herb) use a combo of mostly parsley some basil, and a few leaves of mint.
Now, here’s a cooking mystery that I’ve been trying to solve. The original fig bar recipe calls for coconut oil in the “dough” part instead of the almond butter that I used in my adapted version. I’ve tried to use coconut oil, but it immediately went rancid in the dehydrator. I didn’t give up easily and tried to use different brands of coconut oil, but the result was always the same – rancid. I’m puzzled – it never happens when I use coconut oil in other recipes that require dehydration. If you happen to know the reason, please let me know. I’m truly curious.