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 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 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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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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GreenChefs Sarma Melngailis | Shiitake, Avocado, and Pickled Ginger Sushi Rolls

sarma sushi rolls GreenChefs Sarma Melngailis | Shiitake, Avocado, and Pickled Ginger Sushi Rolls

Shiitake, Avocado, and Pickled Ginger Sushi Rolls (raw)

In this recipe, we call for young ginger, which is a paler, almost pinkish color, and milder in taste then mature ginger-root. Along with un-toasted (and toasted) nori, you can find it at Asian markets, but the more commonly available ginger will work well, too. The beet juice used in pickling the ginger that goes into the rolls is optional, but we highly recommend it because it looks so pretty. And if you really want to cheat, you can just buy pickled ginger, if you can find any without preservatives.

If you can’t find fresh shiitakes, you can substitute another wild mushroom or thinly sliced portobello, or even use dried shiitakes that have been re-hydrated in purified water.

Wasabi is a very spicy variety of Japanese horseradish — fresh is best but it’s hard to find and extremely expensive. You can buy powdered wasabi at most health food stores and Asian markets and mix with water according to the directions to make a paste.

Try other variations of sushi, using different vegetable fillings.

“I like using jicama as a substitute for rice because it has a sweet quality to it that is similar to the seasoned sweetness of Japanese sushi rice. This is nice to serve if you are having guests. You can prepare all of the components ahead of time (except the avocado, which should always be sliced fresh) and then roll the sushi just before serving. We use biodegradable chopsticks at the restaurant that are made of corn and wheat — I love that.” – SM

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GreenChef Russell James | Sun-Dried Tomato & Herb Bread Sandwich

sun dried tomato herb sandwich GreenChef Russell James | Sun Dried Tomato & Herb Bread Sandwich

My Mediterranean Almond Bread caused quite a stir when I posted it, getting me some very kind comments on various discussion boards. It’s so fantastic to know that something I’ve created has helped someone find a piece of the puzzle that they so needed to help them live a healthier life, in this case, an alternative to bread. That tactile feeling of holding something when eating (get your head out of the gutter!) is very important to me, as it is to a lot of people.

When I mentioned, what seems like ages ago, that I was developing a nut-free version of my bread I had quite a few emails asking me for the recipe. So here it is, and I have to say I’m very pleased with it and have been enjoying mushroom sandwiches for weeks now, they’re so great – once you have the bread made it’s so quick and easy to build a sarnie! Enjoy!

Sun-Dried Tomato and Herb Bread (Nut-free) (raw)

Makes 18 ’slices’

For the Nut-free Bread:

1/2 Cup Olive Oil

1 ½ Cup Sun Dried Tomatoes

3 Cups Sprouted Buckwheat (2 ½ Cup dry and unsprouted)

1 ½ Cups Flax Meal

3 ½ Cups Peeled Courgette, roughly chopped

2 Cups Apple, cored and roughly chopped

3 TB Lemon Juice

2 Avocados

1 Large Onion

½ Cup Minced Parsley

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GreenChef Russell James | Zucchini Lasagne with Spinach and Green Pesto Recipe

lasange GreenChef Russell James | Zucchini Lasagne with Spinach and Green Pesto Recipe

Zucchini Lasagne
with Spinach and Green Pesto (raw)

“I am drooling over this summer fresh layered lasagne recipe created by Russell James. Continue Reading / Additional Photos / Videos

GreenChef Russell James | Spinach and Wild Mushroom Quiche

spinach quiche GreenChef Russell James | Spinach and Wild Mushroom Quiche

I’ve been meaning to devise this recipe for a while now, after someone asked me if it was possible. I’ve never, even in my darkest days, been into quiche – but when someone asks me if something is possible to do raw, my brain starts to whirr with ideas that just have to be brought to life, otherwise steam starts to come out of my ears!

I chose to focus on spinach as the featured ingredient this time, and in doing my research, I was amazed at just how many benefits this incredible green has; I actually ran out of space to highlight them all! No wonder I feel so good after my green smoothie of 2 mangoes and a bag (about 200g) of spinach. With all this weight training and spinach, I really will have arms like Popeye!

Spinach and Wild Mushroom Quiche
(raw)

Makes 4 small quiche
This recipe will require you to make the bases ahead of time.

For the Base:

1 Cup Cashew

1/4 Cup Macadamia Nuts

2 TB Flax Meal (ground flax seed)

1 Clove Crushed Garlic

1 TB Nutritional Yeast

2 Tsp Olive Oil

1/4 Tsp Salt

3 TB Water

1 TB Lemon Juice

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GreenChef Russell James | Mediterranean Almond Bread Recipe

sandwhich GreenChef Russell James | Mediterranean Almond Bread Recipe

“There has been a lot of talk and questions recently in theInsider Forum about what healthy G foods can you pack for a lunch and take to work or school. It’s always a challenge to figure out what to pack and what is portable to eat anywhere. Fortunately, Russell James has already created the perfect solution to this dilemma, the raw sandwich bread! Ok, this does require a dehydrator, but if you have one or plan on getting one, it’s pretty easy once it is pre-made. Just use it like any loaf of sliced bread to spread on your favorite sandwich fixings like avocado, tomato, lettuce, cashew mayo, mushrooms etc.” – Indulge

Here is the recipe for the bread from Russel James:

mediterranean almond bread GreenChef Russell James | Mediterranean Almond Bread Recipe

Mediterranean Almond Bread (raw)

Makes 18 ‘slices’

For the Bread:

1/2 Cup Olive Oil

1 Cup Sun Dried Tomatoes, loosely packed

3 Cup Almond Flour*

1 Cup Flax Meal

3 Medium Courgettes (zucchini), peeled & roughly chopped

2 Apples, cored and roughly chopped

3 TB Lemon Juice

1 Tsp Salt

3 TB Herbs De Provence or herbs of your choice

2 TB Marjoram or herbs of your choice

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