Sun Dried Tomato, Basil and Olive Tart By GreenChefs Golubka

sun dried tomato basil olive tart raw recipe 01 Sun Dried Tomato, Basil and Olive Tart By GreenChefs GolubkaPhotography Golubka

Before falling in love with raw food, I went through a vegetarian phase, which lasted for several years. My kitchen shelves are still stocked with lots of inspiring cookbooks from that time. One of my favourites was New Vegetarian Food by Christine McFadden. It had a number of smart, tasty recipes that I kept coming back to, and this tart is a tribute to one of them. A sun dried tomato, basil and olive tart.

Let me just say that the recipes for both the original and raw variety of this tart are very close to my heart.
The former reminds me of the time when I just became interested in whole foods. It brings me back to those first few exciting years in the kitchen, when I discovered that nourishing food is also versatile and delicious.
The latter is a source of personal culinary achievement. I love it when a recipe that I’ve been daydreaming about comes together just the way I imagined. This raw tart tastes almost exactly like the original, or maybe even a bit better.

Of course, the original recipe calls for ricotta and parmesan cheeses, eggs and butter. After some brainstorming and careful estimations, I came up with this little tribute, and we loved it on the first try. It’s wonderfully creamy, with a subtly spiced crust, and bits of basil, sun-dried tomatoes and black Cerignola olives spread all throughout.

Luckily, it’s the season of fragrant, local & organic tomatoes here in Florida – just in time to garnish and bring some sweetness to the plate.

I made several tarts of different sizes, as I usually do with any kinds of tarts, pies, or quiches. There were individual, baby ones for Paloma and for bringing to lunch at work, and bigger ones for the whole family. I also discovered that the tart holds very well in the refrigerator for several days, unlike many other raw dishes. In fact, it becomes even better after it sits and all the flavours become integrated.

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Scarlet Quinoa (Bite This)

Scarlet Quinoa 02 Scarlet Quinoa (Bite This)Photographer V Blak

I have had many different incarnations of Scarlet Quinoa. Mostly people make it with red Quinoa because, well, it’s red. But I don’t really like the flavor. Tastes too earthy for me. Though I do like it as a breakfast grain with dried fruit, but that’s a different bite…My version is a super, delicious, simple recipe to whip up. Especially if you have some leftover Quinoa from a previous dish. And let’s not forget, it looks prudy too!

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Stress, Good Times, Kids and Some Raw Macaoni and Cheese By GreenChef Juli Novotny

juli mac cheese raw food 04 Stress, Good Times, Kids and Some Raw Macaoni and Cheese  By GreenChef Juli NovotnyPhotographer Juli Novotny

Ok, so it’s been a long couple of weeks for me. I have tons and tons of work to do and NO SITTERS! Our last sitter {that I talked about before} had to start her teaching career and has officially left us! We have been sitter searching and have found some lovely ladies but nobody has yet to start!

So that means next week will be well over a month without any help around here and I’m starting to go CRAZY. It’s been really fun at times, but mostly it’s been 1 hour naps {just enough time to clean the house, or take a shower, MAYBE}, me falling to sleep in bed at night with my oldest, waking up at 5:30 and sometimes 6:30a every day to “mom, I want juice…can I watch a show? Where are my toys? Mom, I’m hungry. Can we have a treat?” and LITERALLY having NO time to myself.

We’ve had a biting episode {oldest biting youngest}; Older pushing younger child in the bathtub, clothes and all; House paint being dumped all over our nice patio floor and super exciting stuff like that.

The TV, that I normally despise, has become my best friend.

Having my house cleaned yesterday was the HIGHLIGHT of my week. And driving in the car has become a nice relaxing time for me too: “ok boys, we’re getting in the car and driving to my office for kale chips and kookies!!!!!”

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Walnut Milk Banana Date Shake (Bite This)

Walnut Milk1Banana1Date1Shake 01 Walnut Milk Banana Date Shake (Bite This)Photographer V Blak

My Monkie loves his bananas. He practically eats one everyday. First thing in the morning, usually for his breakfast, along side his precious espresso. I know, not the best way to start the day. But, you see, Monkie immediately gets up and starts to work. Breakfast is not the first thing on his mind. But, being who I am and we are together, I think about it a lot. How important breakfast is to give my Monkie energy, as he starts his day. And thus, this banana loving shake was born… :)

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Meyer Lemon-Rosemary Spritzer (Bite This)

Meyer Lemon Rosemary Spritzer 01 Meyer Lemon Rosemary Spritzer (Bite This)Photographer V Blak

Refreshing and delightfully sweet with the subtle savory taste of rosemary. Your everyday common lemons are not the same as Meyer lemons. Meyer lemons have a sweeter, less acidic flavor than the more common lemon Lisbon or Eureka varieties. If your new to Meyers, your in for a treat. But feel free to use a normal lemon if you can’t get Meyers.

Meyer Lemon Rosemary Spritzer 02 Meyer Lemon Rosemary Spritzer (Bite This)

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Winter White Cauliflower Soup with Roasted Sweet Potatoes (Bite This)

Cauliflower Soup roasted Sweet Potatoes 04 Winter White Cauliflower Soup with Roasted Sweet Potatoes (Bite This)Photographer V Blak

My friends are freezing in New York City and since they are buried up to their chins in snow, I thought I would try to warm them up with my favorite cauliflower soup. This is a smooth, rich and very flavorful soup. I paired it with a side of Roasted Sweet Potato fries. You can use them for dipping or go crazy like my BF and just toss them in for a bit of color. Enjoy Monkies and keep warm!

Cauliflower Soup roasted Sweet Potatoes 03 Winter White Cauliflower Soup with Roasted Sweet Potatoes (Bite This)

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French Lentils Salad (Bite This)

French Lentils Salad Aria Alpert Bite This 01 French Lentils Salad (Bite This)

I love my greens so much so, that I practically eat a salad everyday. But the down side of eating that many greens is that they can get a little dull. So here is a quick and easy, protein packed idea to help jazz up your next salad. A warm topping of some French Lentils. Look at this Chipotle option in the ingredients… mmm gives it a little smoky flavor. mmmmm I have to say!

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A Simple Warm Family Friendly Salad Starter For The Holidays

warm vegan bread salad 01 A Simple Warm Family Friendly Salad Starter For The Holidays Photographer: Nadia

This is my first holiday season as a vegan healthy eater and I have to admit that my family is in shock. Especially my mom. She’s been calling almost every day to ask what to prepare for the family dinner and when I say just veggies and fruits she seems ready to cry…

Don’t get me wrong, my mom is the master chef of the family, her meals are always so stunning that my brother spent a couple of years convincing her to open an restaurant. But they are not healthy at all and absolutely no vegan like. The negotiations continued a whole week and although I can think up of a lot of her specialty meals made the vegan way with a little adaptation, the idea of changing her dishes is not something she is very fond of. I believe no one will be.

warm vegan bread salad 02 A Simple Warm Family Friendly Salad Starter For The Holidays

In the end we made an agreement – I will spend Christmas day with her and prepare the meals we all will eat. The salad I chose to make is a mix of an appetizer and a salad, which goes great with a glass of red wine. Really does tastes amazing. Especially the base, a must have for your holiday dinner parties. You can actually use the base and cover it with any salad you want, in my case a green one with some added Christmas spirit by the red grapefruit. Enjoy!

This is my first holiday eating “G” and I was wondering, how do you handle your relatives and family dinners. Do you make your own foods or do eat whatever the rest of the family is having? Continue Reading / Additional Photos / Videos

Holiday Japanese Pumpkin Pie (kabocha squash) By GreenChef Julie Morris

Japanese Pumpkin Pie kabocha squash Holiday Japanese Pumpkin Pie (kabocha squash) By GreenChef Julie Morris Photographer: Julia Morris

I wonder, will you secretly judge me if I admit to you that I don’t really like pie? Every year I’m reminded of my pie-oriented “skeleton in the oven,” thanks to all the holiday festivities. You can usually spot me fighting a cringe, as one pie after the next is passed before me, and I have to spontaneously compose a new, polite way to decline.

I can’t help it — I don’t like traditional pastry crust (boring), I don’t like perfectly good fruits smothered in some sugar goo, and I’m terribly sorry, but that pretty lattice pattern adorning the top isn’t going to do anything to get me more excited. Luckily there is, however, one exception to my no-pie rule: pumpkin pie.

I really get amped over a good pumpkin pie. (To be honest, I invariably get amped over a good pumpkin “anything.”) But as much my love is genuine, I can’t help but feel our favorite orange globes have enjoyed a little too much pop-star-style dependence in the winter squash world. Pumpkins continually overshadow a vast, deliciously endowed, and diverse spectrum of beautiful winter squash, time and time again in recipes.

I can’t help it — I don’t like traditional pastry crust (boring)

But not this year.

I don’t know who decides the “chic food trends,” but nonetheless this has really been the year of winter squash. These different “pumpkin cousins” have been the new darlings of farmer’s markets and chefs alike, and I am all too happy to participate in the fun. I have so many favorites: delicata, butternut, acorn, and for making pies, the undeniable winner in my book is kabocha squash — aka the “Japanese Pumpkin.”

With a pumpkin-esque shape, and bright beautiful orange flesh, kabocha appears to be very similar to a traditional pumpkin, with the exception of its dark green exterior skin. Where it really trumps other pumpkins though, is in its flavor. Kabocha is one of the most inherently flavorful squashes of all — which makes it ideal for a pie! What I love most about it though, is that it enables using a fraction of the amount of sweetener compared to a traditional pie recipe . . . and in this case that sweetener is healthy molasses-like yacon syrup. Together, these ingredients ensure that this pumpkin pie is not only superbly tasty, but that it also has something to truly be thankful for: health! Now that’s my kinda pie. Continue Reading / Additional Photos / Videos

Have A Beautiful Creative Thanksgiving The Golubka Way by GreenChefs Golubka

 Have A Beautiful Creative Thanksgiving The Golubka Way by GreenChefs GolubkaPhotography Golubka

Oh Thanksgiving, how it snuck up on us this year. It seems as if just yesterday it was summer, and now there is a chill in the crisp blue air and we are entering the season of winter holidays. Our favourite. Family, friends, cooking, sharing, and being grateful for it all are all the things that I adore the most. Which is precisely why I love Thanksgiving.

I realize that the holiday is about abundance and tradition. This colourful dinner is about a new, albeit delicious, abundance. The kind that will satisfy your belly, nourish your body, but won’t leave you reaching for the antacid drawer. As for tradition, here at Golubka we always try to push the envelope and come up with tasty and healthy alternatives. That is our own little tradition.

As for tradition, here at Golubka we always try to push the envelope and come up with tasty and healthy alternatives.

Begin with turkey-shaped tarts filled with caramelized onions, mushrooms, fava beans and pomegranate sauce. A great combination of hearty flavours. Then, try a parsnip pasta – a winter root vegetable marinated in wine, and mixed with a creamy sauce of macadamia, sage and thyme.

Continue with vegetable skewers – any vegetables of your choice marinated in an aromatic mixture of oils, herbs, and spices. And what is Thanksgiving without a good cranberry sauce? Ours contains Irish moss, so that it can be presented on a plate in perfect little scoops. Just like ice cream. And for dessert – pumpkin pie. A pumpkin spice crust filled with a coconut and carrot custard.

Have a happy Thanksgiving! Eat well and rest well.

 Have A Beautiful Creative Thanksgiving The Golubka Way by GreenChefs Golubka

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Best Place To Buy Your Veggies, Grocery Store, Farmers Market Or Maybe From A CSA

community supported agriculture csa palm springs 01 Best Place To Buy Your Veggies, Grocery Store, Farmers Market Or Maybe From A CSA Photographer: Tim Sackton

Okay I hope I am not going to bore you with this post. This one is for all the monkies out there who have already drank the “G” kool-aid and are getting deeper into the lifestyle, like me. I know, a post about shopping for food might not be exciting, edgy or include any celeb gossip, but it’s something all of us fleshy’s have to do. Personally, I love Food Shopping Day: I have full on dreams about a lush full fridge, oozing with fresh veggies. So please, your going to have to bear with me as I explore the idea of joining a CSA.

The question in the title is a real one for me. Where is the best place to buy your veggies? I know some of you out there are shaking your heads at me. I guess if your blood runs green, you start by joining a CSA (Community Supported Agriculture) and then go on down the line, farmers market, maybe a organic local grocery store and last resort the old big box grocery store. But not everyone is born with green blood pumping through their veins, believe me. Most of us grew up thinking Kraft was a food company? My own childhood was filled with things like Coke and Kraft deluxe mac n’ cheese. I remember our high end dinner option was the deluxe Kraft mac n’ cheese vs the powder mac and cheese. Hmmm… what to choose?

Maybe I don’t want onions, cabbage and so on, or maybe I do want things not in the box. Will I end up just composting it?

But now as an adult with all the buying options completely open to me, which option is best? Or maybe the real question is what mix of options is best. I understand the concept of the CSA and love it. For those of you out there who don’t know what a CSA is, here is the quick answer. A CSA is a members club basically and you pay a lump sum in advance to a farmer or a group of farms and in return, they deliver a box of veggies every week to your home or a pick up location for a certain number of weeks. The cost runs about $30 a week and you pay in advance for a certain number of weeks, 4, 8, 12 or even up to 52 weeks. All the boxes are the same. You don’t get to choose what is in the box, since the farmer can only give you what they are growing and what happens to be ripe that week.

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Perfect For A Cool Fall Evening, Pasta alla Norma

vegan Pasta alla Norma 04 Perfect For A Cool Fall Evening, Pasta alla Norma

Sicilian Pasta with Eggplant, Basil and Soy Cheese. This classic meal tastes great in any season. We were happy to use our own eggplants from the garden, just rather sad that we don’t have more, but looking forward to next spring when we begin again to grow this wonderful vegetable.

Serves 2 people

For the Ingredients:

 

1 large handful spaghetti pasta (enough for 2 people)

2 Tbs. oil

1 can tomato pieces

1 red onion, chopped

1 clove garlic, minced

1 Tbs. Italian herbs

lemon juice

salt and pepper to taste

1 small eggplant, thinly sliced

fresh basil leaves, washed

100 grams soy cheese, grated

vegan Pasta alla Norma 02 Perfect For A Cool Fall Evening, Pasta alla Norma

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