GreenChef Vanessa Sherwood | Carrot and Parsnip Fettuccine

carrot parsnip fettuccine01 GreenChef Vanessa Sherwood | Carrot and Parsnip Fettuccine

Carrot and Parsnip Fettuccine
with Pumpkin seed pesto and marinated mushrooms and cherry tomatoes (raw)

What a feast for the eyes! I believe presentation plays a huge part in the success or failure of a recipe. If something looks good, Continue Reading / Additional Photos / Videos

GreenChef Vanessa Sherwood | Chocolate Walnut Biscotti

chocolate walnut biscotti vanessa01 GreenChef Vanessa Sherwood | Chocolate Walnut Biscotti

Chocolate Walnut Biscotti (raw)

So, one of my favorite breakfasts is a nice strong cup of coffee and a biscotti. I know, I know, it’s not very ‘raw’ of me, but I choose not to live by such strict rules. I’ve been making my own baked vegan biscotti and was curious to see if I could make a raw version. Lo and behold, they turned out great! They aren’t quite as crispy as traditional biscotti, but I can live with it.

For the Biscotti:

1 Cup Fine Almond Flour

1 Tablespoon Avocado, peeled, pitted and chopped

1 Tablespoons plus 1 Teaspoon Sucanant or Rapadura

1 Tablespoon Raw Cocoa Powder

1/8 Teaspoon Olive Oil

1 Tablespoon Salt

1/2 Cup Walnuts, Coarsely Chopped

1 Tablespoon Raw Cacao Nibs

2 Dried Pitted Prunes, Soaked until soft

2 Tablespoons Maple Syrup

1 Tablespoon Raw Cacao Butter, liquefied

1 Tablespoon Almond Milk

1 Teaspoon Vanilla Extract

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Dark Chocolate Coconut Crust Tart

choctart Dark Chocolate Coconut Crust Tart

This Chocolate Tart is super rich and creamy. It is very firm and solid and yet melts in your mouth. It’s hard to tell there is no Continue Reading / Additional Photos / Videos

GreenChef Sarma Melngailis | Red Beet Ravioli

sarma red beet ravioli01 GreenChef Sarma Melngailis | Red Beet Ravioli

Red Beet Ravioli
with cashew cheese filling, tarragon, and pistachios (raw)

The colors in this dish are amazing: the bright blush of beets, the sunniness of yellow or orange pepper sauce, the summer-green herbs. When in season, experiment with candy stripe beets and try other herbs for the cashew filling. We use Sicilian pistachios that we buy at a Middle Eastern market. They’re a darker green and better-tasting than other types, especially when raw.

“Originally I tried to make red beet gnocchi using beet juice and ground up whole beets with other ingredients. They came out tasty, but our kitchen looked as if a gruesome crime had been committed. So I deconstructed the components a bit and came up with these much more manageable raviolis instead.” – SM

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

Serves 6 as a starter or 4 as a main course

For the filling:

3 cups cashew nuts, soaked for 2 hours or more

1/4 cup lemon juice

1 tablespoon grated lemon zest

1/4 cup nutritional yeast

1 1/4 to 2 teaspoons salt

2 green onions, white and 1 inch green, minced

3 tablespoons minced tarragon

2 tablespoons minced parsley

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GreenChef Jenny Ross | Compressed Summer Berry Salad

summer berry salad 01 GreenChef Jenny Ross | Compressed Summer Berry Salad

Late summer berries are still fresh and make the best salads. Enjoy them while you still can. Here is a customer favorite from my restaurant 118 Degrees.

Summer Berry Salad – Serves 4

(by Jenny Ross)

For the Dressing

¼ Cup Strawberries

2 Cups Pine Nuts

¼ Cup Lemon Juice

½ Cup Young Thai Coconut Water

2 Tbsp Agave Nectar

1 Tsp Himalayan Salt

Instructions: Blend all ingredients in high powered blender and chill until ready for use. Lasts up to 7 days in the refrigerator.

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GreenChef Vanessa Sherwood | Chocolate Martini Cocktail

chocolatemartini GreenChef Vanessa Sherwood | Chocolate Martini Cocktail

Chocolate Martini (raw)

‘Liquid dessert’ best describes this lusciously creamy cocktail. It does triple duty as well- sans the alcohol it makes delicious chocolate milk or a cozy hot chocolate on those cold winter nights if heated.

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

GreenChef Vanessa Sherwood | Asian Noodle Salad

asian noodle salad01 GreenChef Vanessa Sherwood | Asian Noodle Salad

Asian Noodle Salad with Sesame Vinaigrette (raw)

I love this salad, definitely one of my favorites. You don’t have to be exact with the measurements for the salad part, just make as much as you want and throw it all in a big bowl and toss with the dressing. I’m always surprised at how much I eat of this salad, but once you toss all the veggies with the dressing, it sort of shrinks down in size. Well, that’s my story anyways, and I’m sticking to it. It just tastes so darn good, all that crunchiness and sweet and salt and spiciness! Yum.

For the salad:

1 1/2 Cup Shredded green cabbage

1 1/2 Cup Shredded Napa cabbage

1 Cup Shredded red cabbage

1 Cup Sliced baby bok choy

1 Cup Mung bean sprouts

1 Young Coconut Young Coconut Meat Sliced into thin noodles

1/4 Cup Cilantro leaves

1/4 Cup Hemp Seeds

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GreenChef Sarma Melngailis | Spicy Thai Vegetable Wraps

sarma thaiwraps 01 GreenChef Sarma Melngailis | Spicy Thai Vegetable Wraps

Spicy Thai Vegetable Wraps
with tamarind dipping sauce (raw)

Tamarind pulp can be found as cellophane-wrapped, sun-dried bricks in Asian, Latin, and Indian markets. Tamarind pulp is the sticky interior of pods that grow on a variety of evergreen tree originally native to Africa. Tamarind, which is very intense in flavor, lends sweet-and-sour notes to dishes. Because the pulp usually contains seeds, you should always strain it before use. Pull off an amount appropriate to your needs and soak it in warm, purified water for about 15 minutes. Then strain the pulp and liquid through a fine-mesh colander into a bowl to catch the usable diluted pulp, leaving the seeds and fibers caught in the mesh. (Discard what’s left in the strainer.)

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

Makes 12 Wraps

For the wraps:

1/2 cup chopped raw cashews (dehydrated, if preferred)

1 tablespoon sesame oil

1/2 teaspoon sea salt

1/4 cup maple syrup

1/2 cup lemon juice

2 tablespoons chopped ginger

1 tablespoon chipped red chile, seeds included

1 1/2 tablespoons nama shoyu

1 cup raw almond butter

1/2 head savoy cabbage, shredded

6 very large collard green leaves

1 large carrot, cut into matchstick-size pieces

1 large ripe mango, cut lengthwise into strips, about 1/4-inch thick

2 cups bean sprouts

1 handful cilantro leaves

1 handful torn basil leaves

1/2 handful mint leaves (torn or cut if leaves are large)

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Smart Monkey Ani Phyo Joins GreenChefs | Three Special Raw Recipes!

smartmonk Smart Monkey Ani Phyo Joins GreenChefs | Three Special Raw Recipes!

Ani Phyo of SmartMonkey Foods has joined GreenChefs and is now a featured Chef. Ani will be doing shows and adding recipes and personal Vlogs about her daily life as a G Chef. Check out her delicious Portabella Mushroom Steak with Mushroom Gravy Recipe. The great thing about Ani’s recipes is that they are all so simple and easy with very basic ingredients that most people can find in their local stores. Ani also has a new recipe book coming out this spring called Ani’s Raw Food Kitchen, and you can buy her SmartMonkey Bars in select Whole Foods Stores and other health food stores or online.

Here are 3 Recipes from Ani that are quick and simple yet amazingly tasty:

Makes 4 servings

Tapenade is a rich olive spread popular in the Mediterranean. It’s quite easy to make at home. Measure out 1 cup of olives first. Then, pit them. Olives are easy to pit if you just push down onto a cutting board from above with your fingers. Plus the olive oil is great for your skin!

Homemade Black Olive Tapenade:

1 clove garlic

1 cup black olives, pit

1/2 lemon’s juice, about 1 Tablespoon

2 Tablespoons olive oil

1 Tablespoon thyme

2 teaspoons rosemary

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GreenChef Sarma Melngailis | Organic Antioxidant Cocktails

sarmawine GreenChef Sarma Melngailis | Organic Antioxidant Cocktails

“Forget the artificial colors and flavorings – the calorie packed sugar syrup mixes you have to give a second thought to indulging in. Today the trend is all about healthy organic drinks that mix pure spirits and wine with fresh antioxidant rich fruits and juices. GreenChef Sarma Melngailis, owner of hip New York restaurant Pure Food and Wine, shared 3 of her delicious antioxidant boosting organic cocktails in the summer issue of Women’s Health. Serve them at your next dinner party for a clean healthy buzz–in moderation of course!” – Indulge

Sarma’s Organic Antioxidant Cocktails (raw)

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

Serves 6

White Wine Sangria:

(Rich in polyphenols and plenty of other antioxidants.)

1 Green Apple

1 Orange

1 Pear

1 Plum

1 Cup Pineapple

1 Cup Watermelon

2 TB Fresh Squeezed Lemon Juice

2 TB Blue Agave Nectar

1 Bottle Sauvignon Blanc

Ice

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Rich Chocolate Dream Cake

chocolate dream cake vegan Rich Chocolate Dream Cake

If your dreaming of a rich, dense, smooth and creamy chocolate raw vegan cake, this is the one to try. This is the type of cake you can only eat a few bites of at a time, because it is that rich, but yet it is still surprisingly healthy. It has a silky velvety chocolate filling that has the denseness of a cheesecake, but without the tang. Just pure chocolate heaven. If you like that sort of thing, this will be heaven on a plate for you.

As much of a chocolate lover as I am, I have to say it was actually a little too rich for me. Next time I will probably try to make it a little lighter and with slightly less chocolate in it. Well worth trying again though. The entire G Living staff love this one and have requested I make this one again as soon as possible.

Chocolate Dream Cake (raw)

For the Crust:

1 Cup Almonds

1/4 Cup Cocoa Powder (Cacao Powder)

2 TB Agave Nectar

1 Tsp. Virgin Coconut Butter

2 Tsp. Vanilla Extract

1/4 Tsp. Sea Salt

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GreenChefs Russell James | Stuffed Vine Leaves with Mint Cashew Aioli

stuffedleaves1 GreenChefs Russell James | Stuffed Vine Leaves with Mint Cashew Aioli

“Oh man, I don’t know which of Russel’s recipes I want to try first. I love stuffed vine leaves and these look so amazing. I’m not so much into nori and the salty soy sauce flavors, they’re ok sometimes. What I really love though is Mediterranean food. Hummus, pita, tabouli, couscous, olives, and especially dolmas! I have never come accross grape leaves though in the store, not even the canned kind. Maybe I haven’t been looking in the right isles or hard enough, or maybe you can only get them at special greek grocers or something. I would love to find the fresh organic grape vine leaves. I’ve been scouring the internet to see if there is a speciality source I can order from online. My search so far has turned out disapointing. All I can find is recipes or the canned kind. I guess you have to live near a vineyard and go beg them in the spring for their leaves. But anyways, if you can find some good vine leaves, this recipe looks worth trying." – Indulge

Stuffed Vine Leaves with Mint Cashew Aioli (raw)

Makes 16+ stuffed vine leaves
Time: 30 mins (once you’ve got the hang of rolling the things)
Ease rating: ***
Equipment: Knife, Food Processor
What you’ll need to do ahead of time: Pickle the vine leaves, soak the sun-dried tomatoes.

For the Vine Leaves:

3 Cups Cauliflower or Parsnip

1/2 Cup Olive Oil

1 Clove Garlic

1/2 Cup Pine Nuts

3 Tsp Lemon Zest

2 TB Lemon Juice

1/2 Tsp Cinnamon

1Tsp Sea Salt

5 Spring Onions

1 Cup Sun-dried Tomatoes, soaked for 2+ hours, then chopped into thin strips

2 Cups tightly packed fresh mint, minced

1/2 Cup Raisins, roughly chopped

*Pickled vine leaves

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