Apricot Cobbler {turned healthy} By GreenChef Juli Novotny

apricot cobbler raw juli novotny 01 Apricot Cobbler {turned healthy} By GreenChef Juli Novotny

I am SO excited about the summer season – TONS of fresh, local and my fav fruits in season. I have this theory that I made up a few years back – EAT tons of local seasonal fruits and veg and you will boost your immune system. The local and seasonal part is the key. I do it with my kids and they seem to be flu and cold-free most of the year {maybe one a year if that – SO FAR}! Roman has yet to be sick and he’s a almost 14 months old.

Anyways…so… I woke up last night dreaming of apricot bars {I definitely don’t eat those anymore}. My girlfriend Kelley Lilien and I used to make them with oats, flour and butter as a crust then topped with apricot preserves {store bought}. They were to die for. So I thought to myself, hmmmm, wonder if I could come up with something comparable? Luckily I had local seasonal apricots on hand.

My recipe makeover turned out AMAZING, but not as firm as I’d liked. So, I am calling it a cobbler! The whole family enjoyed it, together with a scoop of Tomberlies raw vegan ice cream! YUM!

For the Preserve

4 apricots

1.5-2 lemons, juiced {depending on size}

2/3c agave nectar

1 tsp Kuzu {wild root starch} OR chia seeds

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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

fruit sushi time GreenChef Melissa Davison | Its Fruit Sushi Time

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Smoky Black Beans (Bite This)

bite this post 12 28 2010 black beans Smoky Black Beans (Bite This)

It’s time to put down that can opener and start making your own fresh batch of beans. It is so simple and quicker than you might think. I know, opening a can is quicker, but definitely not healthier. For those of you who have never made a homemade pot of beans, here is your opportunity. Try this recipe. It’s really tasty and really freaking easy. Serve with green salad, sauteed greens, cooked grains, in a bowl with fresh chopped avocado and cilantro and a side of corn chips, anyway you wanna eat ‘em…explore….

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Planning A Party, Why Not Try A Veggie Trio Puree

trio puree carrot broccoli cauliflower 03 Planning A Party, Why Not Try A Veggie Trio Puree Photographer: Nadia

May be now is the time to make a confession - I hate cooking the same old stuff over and over again. And mainly because of that I spend years of rebelling against myself and convincing everybody around me that I hate cooking. My husband was the only one who didn’t give up on me. He kept on saying everything I made was delicious and I kept on disagreeing.

Only when I started paying attention to what’s healthy, my view changed. I figured out that it’s a whole new world out there with tons of interesting and amazing recipes. With numerous challenges on using the right kinds of ingredients to create a healthy recipe. My kitchen became the most adorable spot in the house and I became addicted to preparing new meals every day. The possibilities turned out to be endless – raw desserts, vegan treats, healthy dishes… All new, all challenging… my boredom with food was finally over.

The idea behind the colorful trio puree came to me while I was thinking of potato puree. How could I come up with a version of the potato puree, say using broccoli, cauliflower or even carrots without over complicating the ingredients. I ended up with three purees made with the simplest ingredients, just the vegetable, coconut oil, lime and salt. The challenge this time will be on you – to make your own twists by adding different herbs, spices, cheeses or whatever :) Or leave them as they are, the choice is yours. Continue Reading / Additional Photos / Videos

Homemade Vegetable Stock (Bite This)

bite this post vegetable stock homemade Homemade Vegetable Stock (Bite This)

This is a basic stock that can be used with pretty much any soup or stew.  You can always tailor your homemade stock to enhance the soup you are making. For example, if you’re making a sweet vegetable soup, add sweet potato or squash for extra sweetness. Also use your vegetable trimmings, such as leek tops, mushroom caps, squash skins and fennel tops. But avoid spinach, cauliflower, broccoli, cabbage, kale, collards, brussel sprouts, beets, onion skins and wilted vegetables. They will make your stock bitter. The stock will last about 5 days in the fridge and 2 months in the freezer.

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The Not Too Sweet Breakfast Pumpkin Muffins By GreenChef Kathy Patalsky

pumpkin muffins vegan 01 The Not Too Sweet Breakfast Pumpkin Muffins By GreenChef Kathy PatalskyPhotography Kathy Patalsky

Two lil’ Pumpkin Muffins sittin’ on a plate. One got devoured, and then there was one. One lil’ Pumpkin Muffin sittin’ on a plate. He got gobbled up, and then there were none!..None until you make more that is.

Fall in love with my two cozy recipes for vegan pumpkin muffins: Cream-Topped Pumpkin Muffins and Spiced Up Pumpkin Muffins. These muffins bake up fluffy, velvety and moist. Bake them this weekend! When I made u p this patch, it was a drizzly, gray-skyed, melancholy morning here in NYC. Too gloomy to venture outside in, but perfect weather for pumpkin muffin baking. There is nothing better than warming up your home with the smell of baking muffins.

One goal I had with the spicy muffin was that I wanted to create a muffin that rivaled Le Pain Quotidien’s Pumpkin Muffin

Lets start with the Spiced Up. In this muffin I add a hint of cayenne, an extra dose of orange zest and pumpkin seeds. These are my muffins of choice in the mornings, not too sweet and perfect slightly warmed. Goes perfect with a warm cup of organic espresso. For extra spice, try adding in 1/2 tsp of grated fresh ginger.

Now from my Cream-Topped. The cream-topped muffins have a silky layer of sweet vegan cream cheese/vanilla yogurt blend drizzling over top, as well as in the center of the muffin. Yes, oozing sweetness. I enjoyed both varieties and will definitely be making these again this fall!

One goal I had with the spicy muffin was that I wanted to create a muffin that rivaled Le Pain Quotidien’s Pumpkin Muffin (which is not vegan – most of their delicious muffins are vegan). And if you’ve ever seen Le Pain’s Pumpkin Muffin, I think I did a pretty good job replicating it. This is one of those cozy weekend activities, which really pay off. Your family and friends will love you, trust me, give it a whirl…

pumpkin muffins vegan 02 The Not Too Sweet Breakfast Pumpkin Muffins By GreenChef Kathy Patalsky Continue Reading / Additional Photos / Videos

Rich and Sweet, Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream

POACHED PEARS VANILLA BEAN 01 Rich and Sweet, Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream Photographer: Julia Gartland

This is one of my favorite times of year in New York. For me, everything right now has to be creamy, warm and filled with ginger. That doesn’t mean I don’t still drink green smoothies and kale salads, but when it comes to dessert, it has to be fruit-filled and warm.

I became obsessed with all the mini pears I saw around the greenmarkets. Anyone who reads this knows I have an affinity for anything miniature or especially tiny in size. This may be because I relate to them, being barely 5’1 myself. The little guys have to be recognized sometimes, so I thought I’d treat these little pears just as if they were big ones, and poach them. It resulted in a creamy, sweet and Autumn dessert with just enough of a napoleon complex to be big & bold in flavor.

POACHED PEARS VANILLA BEAN 02 Rich and Sweet, Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream Continue Reading / Additional Photos / Videos

Not Just Any Cookies! Holiday Colorful Raw Macarons By GreenChefs Golubka

raw cookies macarons 01 Not Just Any Cookies! Holiday Colorful Raw Macarons By GreenChefs GolubkaPhotography Golubka

The first time I tried macarons was at the Macaron Café in Midtown, Manhattan. I had seen many photos of them prior to that and always wondered if they were as tasty as they were pretty. And were they ever. Those macarons melted in my mouth and made my eyes close with pleasure. Even today, whenever I am in the area, I indulge and buy a box of six.

Since preparing healthier alternatives to old favourites is what I love, I decided it was time to conquer the macarons. And what better time to do it than the winter holidays? They are sweet, colourful, and overall cheerful – a wonderful treat and a nice gift. For the flavours, I went with seasonal fruits like persimmon and pomegranate and two powders I had on hand – matcha and blueberry. Each created a beautiful colour, no artificial dye required.

We decorated our tree yesterday. It’s a beauty and fills the home with the smell of pine. Paloma was thrilled when she came home from day care and found the tree all lit up in our living room. She couldn’t stop singing this song, which is a traditional Russian jingle about the New Year’s tree.

The macarons were a success, everyone in the family enjoyed them with a hot cup of tea or two. The persimmon kind were voted the popular favourite.

raw cookies macarons 02 Not Just Any Cookies! Holiday Colorful Raw Macarons By GreenChefs Golubka
raw cookies macarons 04 Not Just Any Cookies! Holiday Colorful Raw Macarons By GreenChefs Golubka Continue Reading / Additional Photos / Videos

Raw Porcini and Walnut Pate (Bite This)

Raw Porcini Walnut Pate 01 Raw Porcini and Walnut Pate (Bite This)Photographer V Blak

This recipe is from the San Francisco restaurant Gather, created by their chef, Sean Baker. His recipe was featured in Food and Wine Magazine last month as one of the best restaurant dishes of 2010. It was the only vegan recipe so, of course, I had to try it. YUM! I added walnuts when he called for pecans cause I didn’t have any on hand as well as no miso and still it was rich, flavorful and delish.

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Frozen Winter Berry Crisp (Bite This)

Frozen Winter Berry Crisp dessert 04 Frozen Winter Berry Crisp (Bite This)Photographer V Blak

It’s challenging to find fresh organic fruit in the dead of winter. This, of course depends on where you are located in the world. As for me, all the organic berries I find in the markets of New York, are not only extremely expensive but they all seem to be coming from far away places. And so, I decided to go with a couple of bags of frozen organic berries. Those berries were my inspiration for this gluten free berry crisp dessert. It just goes to show you, you never know from where or from what something delicious will be born!

Frozen Winter Berry Crisp dessert 01 Frozen Winter Berry Crisp (Bite This)

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Spicy Sesame Sweet Cabbage Slaw (Bite This)

spicy sesame sweet cabbage slaw 01 Spicy Sesame Sweet Cabbage Slaw (Bite This)Photographer V Blak

Napa and savoy cabbage are a softer and sweeter variety than your regular green cabbage, so choose either for this recipe. This is a wonderful accompaniment to serve with one of your favorite winter soups. Adds a refreshing crispiness to your meal.

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A Raw Moroccan Carrot Salad (Bite This)

bite this post 01 05 2011 raw moroccan carrot salad 01 A Raw Moroccan Carrot Salad (Bite This)

This maybe a simple salad, but believe me it pacts a flavorful punch. The sweet carrots mixed with Moroccan spices and fresh herbs are a heavenly combination and a refreshing colorful addition to any of your winter meals. Warning, you may wanna eat the whole bowl all by yourself…

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