Chocolate-Peppermint Raw Chilled Fudge (Bite This)

Chocolate Peppermint raw chilled Fudge 03 Chocolate Peppermint Raw Chilled Fudge (Bite This)Photographer V Blak

What can I say, we just moved into our new Brooklyn Hood and I needed a quick welcome to our new place desert. Which is easier said then done, when everything you own is packed tight in moving boxes.

But not to fear… the cute corner health food / deli had everything I needed. Organic chocolate bars, maple sugar and some fresh mint.

Remember this one is raw and is a bit on the delicate side. It doesn’t like warm rooms, so pull this out of the freezer just before serving.

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Chocolate Peppermint raw chilled Fudge 01 Chocolate Peppermint Raw Chilled Fudge (Bite This)
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Gluten Free Crunchy Shortbread Biscuits (Bite This)

Gluten Free Crunchy Shortbread Biscuits 01 Gluten Free Crunchy Shortbread Biscuits (Bite This)Photographer V Blak

This recipe was sprung out of one of my many Martha Stewart inspired moments.
She called for straight up butter, of course, and so I wanted to see if I could use coconut butter instead. The batter was a little dry so I added nut milk and used chestnut flour instead of hazelnuts cause that’s what I had on hand and wow! They came out crunchy, delicately sweet and the perfect biscuit to serve along side some warm beverages.

Gluten Free Crunchy Shortbread Biscuits 03 Gluten Free Crunchy Shortbread Biscuits (Bite This)

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Cone Happiness, Our Multi Purpose Mango Cones & Green Papaya Salad by GreenChefs Golubka

golubka mango cones green papaya salad 01 Cone Happiness, Our Multi Purpose Mango Cones & Green Papaya Salad by GreenChefs GolubkaPhotography Golubka

The idea behind this post is quite simple. During my childhood back home, street vendors sold all kinds of snacks in small paper cones – toasted sunflower seeds, berries, nuts, candy, and other homemade treats. The food varied depending on the season and the part of the country. The cone is an inexpensive, simple container that was usually rolled and filled right on the spot.

During recess at school, we would often run across the street to a small market and buy whichever snacks were sold that day. Then we would proceed to sit in the schoolyard with our paper cones, gossiping and munching away.

Inspired by those memories, we had the idea to serve salad in an edible cone, just like ice-cream. We wanted to create a cone that would reflect the colours and flavours of the salad and add a nice crunch to the overall effect.

golubka mango cones green papaya salad 02 Cone Happiness, Our Multi Purpose Mango Cones & Green Papaya Salad by GreenChefs Golubka Continue Reading / Additional Photos / Videos

Spicy Cheesy Kale Chips Even A Monkie Can Love

vblak kookiekarma cheesy kale chips 02 Spicy Cheesy Kale Chips Even A Monkie Can Love Photographer: V Blak (CC)

What do you think, time for a follow up to my Double Down Spicy Cashew Cheese post. I know, I am a one recipe skipping record kind of guy. This time, its Juli Novotny’s (kookie karma) famous spicy cheese kale chips. I made them the sameday I made the first patch of cheese, but I never got around to posting the photos or the how to instructions for the kale chips, so today is your lucky day or maybe not.

If you have never had a Kale Chip and think the whole idea of turning a green leafy lettuce into a chip is a bit odd, I am right there with you. The first time I heard about Kale Chips, I thought… what come on. A dried up leaf? But when I got my first bag of Juli’s chips, I was sold. WOW… I mean.. they were just great, but maybe they shouldn’t be called Chips. They are nothing like a corn or potato chip. They are more like a dried leaf or if you don’t fully dry them, they have a texture of a light jerky. Anyways… they are great in their own way. I would eat them any day over potato chips. Especially the cheesy version.

They are more like a dried leaf or if you don’t fully dry them, they have a texture of a light jerky

Now lets get into the how to make them part. The batch I made was enough for 8 people at a party or one hungry Monkie. The hungry monkie being me. I didn’t share any of them. In fact I ate them all within a day I think. I know… what a piggy monkie. But that is okay, it was my first batch and I earned the right to suck them all down and hey I live alone, so who am I going to share them with anyways? Basil the dog? I don’t think Cheese Kale Chips are something that should be on a dogs menu anyways. Carrots, definitely, heavy cashew cheese… hell no.

For this recipe you will need to make the Double Down Spicy Cashew Cheese before you start on the Kale. Follow the link to the recipe. Then follow the instructions below. Plus you will need a dehydrator or a really hot sunny location outside to sun dry thee chips. I am using a dehydrator by Excalibur. Oh and I have added step by step photos to the instructions after the jump, for all you Flesh Monkies out there who are completely new to this thing called Raw Foods. Lets get started… so exciting, right? Continue Reading / Additional Photos / Videos

A Raw Banana Coconut Cream Pie By GreenChef Vanessa Sherwood

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

raw banana coconut cream pie 01 A Raw Banana Coconut Cream Pie By GreenChef Vanessa Sherwood

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All Treat No Trick In Golubka’s Halloween Raw Vegan Cookies For The Little One

vegan raw halloween cookies golubkua 01 All Treat No Trick In Golubkas Halloween Raw Vegan Cookies For The Little OnePhotography Golubka

This Halloween is not only the first one that Paloma (now a 2 year old) can understand as a holiday, but, in a way, the first one for me. Although I’ve been living in the U.S. for twelve years, not having a young child and growing up without this tradition left me somehow indifferent to all the festivities. This year, everything’s changed.

Paloma is in daycare now, and is very curios about all the Halloween decorations and pumpkins that they’ve acquired. It’s funny how having a little kid can bring back the long gone excitement of the holidays.

I loved the challenge of making these raw cookies, playing with the shapes and colours. As for the flavours, I wanted to evoke true autumn tastes like pumpkin spice, carrot cake, nutmeg and clove, as well as include some new additions like matcha, mango, and black sesame. I was thrilled when everyone who tried the cookies loved the result.

I wanted to evoke true autumn tastes like pumpkin spice, carrot cake, nutmeg and cloves

This was a chance for me to experiment with sprouted oat flour, which I’ve been meaning to do for a while. I started with making a basic dry mix, and then added different ingredients for various cookie flavours.

Matcha powder (green tea powder) is another ingredient that I just started using. It’s been getting lots of good great publicity, as I always see tempting matcha recipes on food blogs and in magazines. Delicious! The multi-coloured oak leaves are also edible. Made of fresh coconut meat, flax seeds, and various fruits and vegetables – the recipe is coming soon!

vegan raw halloween cookies golubkua 04 All Treat No Trick In Golubkas Halloween Raw Vegan Cookies For The Little One
vegan raw halloween cookies golubkua 05 All Treat No Trick In Golubkas Halloween Raw Vegan Cookies For The Little One Continue Reading / Additional Photos / Videos

A Fresh Raw Paste Recipe, Jerusalem Artichoke Pasta Noodles with A Mixed Greens Olive Oil Sauce

nadia raw pasta 01 A Fresh Raw Paste Recipe,  Jerusalem Artichoke Pasta Noodles with A Mixed Greens Olive Oil Sauce Photographer: Nadia

I am not a raw foodist, vegan or any one thing, but I have to say, preparing raw recipes is definitely one of my most favorite things to do in my kitchen! For me, raw recipes seem to be especially easy to make and nearly impossible to ruin. Well, not fatally at least. For example this Raw Jerusalem Artichoke Pasta was planned a little bit differently than you see it here in this post. My original idea was to make a raw version of a traditional pasta with a basic italian tomato red sauce. Which should have been easy, right? But unfortunately, when I finished making the sauce, and tasted it, I was a bit shocked. Something important was definitely missing, the flavor! Yeah, not good. I think the problem started with the tomatoes I used. I live here in Bulgaria and the super markets are completely out of stock of local in season tomatoes and the only veggies on the shelves seem come from far far away. Maybe picked before they had a chance to ripen. Whatever happen to them, the result wasn’t a good one. They are completely dull and for the most part, tasteless. They reminded me a little of wet paper. Not very exciting.

They are completely dull and for the most part, tasteless.

This means I had to improvise and come up with a new sauce on the spot. I had already prepared my Jerusalem Artichoke pasta, and now I just need to sauce it. I know what your thinking, I should do a Pesto. So was I, but for some reason that too sounded a bit boring to me. Thats when I decided to wing it and came up with my own creation. We will call this new sauce, Nadia’s Mixed Winter Green Sauce. The recipe is below. I used a little chicory, radicchio, spinach, arugula and little olive oil with salt. Mmmmmm

Yes, in the end the entire dish tastes divine, I swear! I loved it so much, I made a double portion just for myself. Continue Reading / Additional Photos / Videos

Tapioca Pudding with Brandy Infused Red Raspberries (Bite This)

raspberry tapioca pudding 01 Tapioca Pudding with Brandy Infused Red Raspberries (Bite This)

This is one of those, I need a delicious beautiful dessert now recipes. Tapioca is a quick dessert that will definitely delight you and your guests! You can even make the tapioca part the night before for simple assembly the next day. Just be sure to marinate the berry topping the day you are gonna eat this yummy dessert.

A little about the berry topping. You can make it with or without the Brandy and/or Cognac. I like the flavor and the little warmth the Brandy brings to the berries. If your serving this to young ones, its just as good with the pure sweetness of the berries.

raspberry tapioca pudding 02 Tapioca Pudding with Brandy Infused Red Raspberries (Bite This)

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Raw Coconut Snowball Macaroons (Bite This)

Raw Coconut Snowballs cookies 01 Raw Coconut Snowball Macaroons (Bite This)

Now that you have mastered making your own Almond Milk... :) … what, you ask, do you do with all the left over almond pulp…? Make COOKIES!!

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Blueberry Barley Cobbler (Bite This)

Blueberry Barley Cobble Blueberry Barley Cobbler (Bite This)

One of the many amazing gifts, my BF gave me this year was a beautiful Wolfgang Flour Mill. I know. He did real real good. :) So I have been experimenting a little with all the grains I love. In they go and out comes some lovely flour. You have to get one of these! It turns out, fresh milled flour really is better.

For this recipe I found a bag of heirloom purple barley and milled it into a fine flour. Then I found a bag of frozen organic blueberries and thought to myself, how beautiful the two would look together. You can alway substitute another whole grain flour if you don’t have barley on hand and of course, you don’t need to mill the flour yourself. Either way, this cobbler is subtly sweet and seemed to get better with the passing days in the fridge.

Now go out and get a mill! They are more fun than…. well, you get what I mean. Oh and they save you a small fortune if your a power flour user like me.

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The Perfect Holiday Treat, The Double Chocolate Hazelnut Candies by GreenChef Julie Morris

chocolate raw candy holiday julie morris 01 The Perfect Holiday Treat, The Double Chocolate Hazelnut Candies by GreenChef Julie Morris Photographer: Julia Morris

I have to admit, as a natural food enthusiast, Halloween and the entire holiday season ( Thanksgiving, Christmas ) really puts me in quite a quandary. On one hand, I love the mild madness that ensues around this time of year. The costumes, the parties, the creativity, the (idea of) candyland-come-true . . . clearly there’s some serious residual little-kid excitement in full force here. The irony is that much of what Holidays is about (conventional candy . . . and lots of it) is basically my nemesis. It’s not a matter of fun-size package denial, it’s a matter of reality: hydrogenated oils, high fructose corn syrup, red #5, or any ingredient made in a labcoat for that matter, generally equates to things humans should not consume.

Don’t get me wrong, I’m not here to pull a scrooge moment. I understand this isn’t the time of year to tout the benefits of things like toothbrushes, raisins, or a nice apple. But don’t you worry; I’ve got plans for us. Better plans. Plans like, ahem, chocolate hazelnut plans. And while these chocolate hazelnut plans may still totally reside in the treat category (aka – don’t eat the whole recipe in one serving . . . everyday), this dessert is billions of times more beneficial than traditional holiday candy fare. Aside from using clean natural ingredients, it’s full of superfoods too. Raw cacao powder lends its copious antioxidant content and abundant minerals, and the chocolate coating utilizes the natural sweetness of mesquite powder (the milled mesquite pods from a low-lying South American shrub) making the exterior especially low in sugars. I’ve even snuck a little bit of optional adrenal-supporting maca powder into the filling of these candies, perhaps as a preemptive healthy strike against any conventional sugary “incidents.”

This dessert is billions of times more beneficial than traditional holiday candy fare.

Needless to say, these candies are an all-around “yes.” The exterior chocolate coating will remain solid at room temperature, and the inside pocket is a soft, sweet blend of cacao and hazelnuts. You can use ice cube trays for as molds for these, or get fancified and use real-deal candy molds with deep vessels to properly contain the filling. If using candy molds, double the amount of chocolate coating that the recipe calls for (the filling will remain the same). Short on time? Simply melt down a dark chocolate bar and use as the exterior coating instead of the raw chocolate recipe below.

chocolate raw candy holiday julie morris 03 The Perfect Holiday Treat, The Double Chocolate Hazelnut Candies by GreenChef Julie Morris Continue Reading / Additional Photos / Videos

Sweet & Spiced Pecans (Bite This)

bite this post 12 15 2010 Sweet & Spiced Pecans (Bite This)

A perfect holiday snack. Also wraps up nicely for a delightful homemade gift. Using walnuts in place of the pecans or mixing half and half is very yummy as well.

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