Sticky Date Lovers with Upside Down Sugar Cane Whipped Cream

omid sticky date lovers Sticky Date Lovers with Upside Down Sugar Cane Whipped Cream

Photographer: Omid

Sticky Date Lovers with Upside Down Sugar Cane Whipped Cream (raw)

Recipe by Omid

This exotic sounding Sticky Date Lovers with Upside Down Sugar Cane Whipped Cream dessert tastes equally exotic and is a perfect choice to end a perfect, raw and healthy meal. It has a rich and naturally sweet taste with a nutty flavor and melt-in-mouth texture. With a rich taste and an exotic combination of nuts and flavors, this is sure to be a lovely finish to your meals.

Serves about 4 people

For the Sticky Date Cake:

12 dried dates, seeds removed and soaked in ¼ cup coconut water

4 Tbsp walnuts, crushed

2 Tsp kudzu, diluted in 4 Tsp of pure water

¼ cup blanched almonds, soaked

2 Tbsp of coconut butter

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Media Watch | Rory Friedman (Skinny Bitch) Goes Head To Head On OReilly Factor

Bill O’Reilly invited our friend Rory Freedman on to his show to talk about the rejected Peta Ads. The ads show sexy women licking veggies, and make the statement that a meat based diet can lead to men become impotent. Bill also invited a pro-meat eating women to counter Rory. So, basically it was two people saying we are going to eat our meat, no matter what, but lets make a joke about Peta’s ads, which is basically what Peta wanted in the first place. Continue Reading / Additional Photos / Videos

Raw Food Chef Sarma Melngailis | G Living Interview 2006

A look back to the beginning of G Living 2006

G Living started with a handful of volunteers, who help conduct interviews, book guest and even donated their homes for us to use as a studio. The G Living studio was actually the home of Architect Whitney Sander. The house is a beautiful modern home on the Venice Canals in California.

This interview was with

Raw Food Chef and restaurant owner Sarma Melngailis. Sarma owns a pretty famous restaurant in New York City called Pure Food and Wine. Sarma, who has many recipes and articles on G Living was kind enough to stop by with Dhrumil from Welikeitraw.com to talk about her life. Our host included now famous author Rory Freedman, who wrote the New York Times best seller book, Skinny Bitch, and Boise Thomas, who co-starred on Discovery’s Planet Green show Alter Eco with Adrian Grenier. Continue Reading / Additional Photos / Videos

MOOD | There’s a reason why it rhymes with FOOD

sarma mood MOOD | Theres a reason why it rhymes with FOOD

Look back at Sarma’s Jan 2008 Post

SO January 1st, back to reality, the day that so many of us out there (probably mostly girls too) swear that we’re going to be ‘good’ and loose that stubborn 5 to 10 pounds, or whatever it is. How hard can it be? Eat less, exercise more? The problem is, it’s not about that. It’s all wrapped up in personal history, emotion and mood, with a big wad of anxiety tossed in.

When I made the rather sudden switch to raw foods, the shift in my relationship with food that came with it felt like a huge relief. I was a typical over-achieving girl in high-school and college (loooong time ago!) who turned to ‘disorderly’ eating as a distraction from the real issues that otherwise would have been bothersome to have to dwell on. Better to beat myself up over something else, of course! But now this was the first time in my life that food in fact became something more meaningful, but in a good way… it’s not just about me anymore, and my own loopy obsessions and tastes, it’s also about the future… hopefully a sustainable one. For the first time, eating to feel good became the focus… an idea that seems obvious, yet most of us don’t get it. Eat crap = feel like crap. Eat fruit = feel fresh and yummy. Eat chemicals = get weird diseases. Eat natural = be naturally healthy, like we’re supposed to be. Eat raw = live long. And feel happy. Continue Reading / Additional Photos / Videos

Julie Morris Makes a Hemp Hummus

This healthy treat goes great with crackers or raw vegetables. A very creamy and healthy version of hummus, with a major load of protein, provided by the hemp seeds.

Hemp Hummus
(by Julie Morris)

For the Hummus:

1 1/2 Cups Garbanzo Beans

4 TB Hemp Seeds

1 TB Hemp or Flax Oil

1 Tsp. Garlic Powder

1/3 Cup Lemon Juice

1/2 Tsp. Salt

2 TB Tahini (sesame paste)

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Roasted Garlic Mashed Potatoes

potatomash Roasted Garlic Mashed Potatoes

Chive & Roasted Garlic Mashed Potatoes

For the Mashed Potatoes:

2 lbs of Yukon Gold Potatoes (or Russet)

2 TB of Coconut Butter (or Olive Oil)

1/4 Cup of Soy Milk (or Almond Milk)

4 Cloves of Garlic, Peeled

1 Tsp. Fine Sea Salt

Black Pepper to Taste

Handful of Chives, Finely Chopped (about 2 TB)

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To Cook or Not To Cook Your Veggies

raw vs cooked vegetables 002 To Cook or Not To Cook Your Veggies

After successfully completing my 30-day plant-based experiment, the masochist inside me was whispering: “go Raw”. Sure, there’s nothing like a crunchy sugar snap, ripe avocado or a bowl full of arugula drizzled with olive oil balsamic. How hard could it be?

On the hard side, if you ask me.

I know I’d miss steamed Brussels sprouts, lightly blanched asparagus, roasted pumpkin — or in fact, any warm vegetable. So, imagine my delight when recent studies supported my gut instinct (or lack of guts, depending how you look at it): that there are health advantages to eating a combination of raw and cooked vegetables.

raw vs cooked vegetables 001 To Cook or Not To Cook Your Veggies Continue Reading / Additional Photos / Videos

Blue Agave | Sweet Nectar of the Gods

agave Blue Agave | Sweet Nectar of the Gods

I fell in love a few years ago with a new all natural liquid sweetener from the exotic agave plant – the same plant that is processed into tequila. This sweetener is a golden amber color like honey with a similar taste, yet it is subtler, smoother, and doesn’t overwhelm the palate like honey or sugar. And unlike honey it is low on the glycemic index, safe for diabetics and soluble in cold drinks. Which is probably why agave nectar is the new it ingredient showing up everywhere from smoothie and juice bars to hip cocktail bars. It’s paired with gin at the Orbit Room in San Francisco, with grapefruit vodka at Sonoma County’s Cyrus Restaurant, and stirred into the Margarita’s at Manhattan’s Employees Only. Even Coca~Cola has jumped on the scene and released a new energy drink called, Full Throttle Blue Demon in Blue Agave flavor. It’s surprisingly questionable if it has actual agave in it however. Continue Reading / Additional Photos / Videos

Instant Cashew Milk

cashewmilk2 Instant Cashew Milk

Cashew Milk (raw)

Quickly whip up some creamy sweet cashew milk. I prefer using the cashew butter method as it is so fast and I don’t need to soak cashews or strain anything. Although you can get it even smoother by straining it, if you want. Most recipes for nut milks use a little less nuts, although I like mine creamier and more like a whole milk then skim. If you prefer it lighter and lower fat, just reduce the cashews some.

Instant Cashew Milk:

2 1/2 Cups Pure Water

4 TB Cashew Butter

2 TB Agave Nectar

1 Tsp. Vanilla Extract

1/8 Tsp. Sea Salt

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Microplane | The Grater For Your Zesting

microplane gourment rasp grater Microplane | The Grater For Your Zesting

Originally found in the wood toolshed, this handy tool was adapted for use in the kitchen. I guess someone noticed how well it grated and shaved down the wood and figured it would work just as well for limes and nuts. And it does.

Made of stainless-steel, this razor-sharp rasp is the perfect essential tool in any G Kitchen. It makes zesting citrus, nuts, garlic, ginger and many other foods fun and easy. Many recipes in GreenChefs and in recipe books will call for you to zest something. This is the tool you need for that. All you do is grate it up and down on the blades quickly and then scrape off the goods on the other side of the blade. $14.95 at the Microplane Gourmet Rasp Graters is a good deal. It has a solid feel and is well made.

If this type of grader doesn’t do it for you, there is also a few other styles you might like.

microplane gourment rasp grater 02 Microplane | The Grater For Your Zesting

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Can Small Organic Farmers Survive The Economic Crisis

So, the big question is, what will happen to all the momentum gained in the organic food movement, now that the world economies are crashing around our feet? Will consumers revert back to buying the heavily sprayed pesticide crops from conventional grocers? Or will they continue to pay a premium to continue eating organic foods from the small farmers, such as the ones the G Living staff buys from? Well, based on my conversations with some of those farmers this past weekend, they seem to be doing fine. They tell me, there hasn’t been any noticeable change in volume of buyers or the amount they buy each week. One farmer did say, he decided to keep his prices lower and ate the higher cost of fuel, to make sure he kept his long term customers happy.

In the clip above from an Irish TV network, the story seems to be the same over in Ireland. The station interviews both a small organic farmer and the largest Irish Organic grocer, with both of them saying sales are steady. The consumer seems to value the quality and is holding firm on their food buying choices for now. Continue Reading / Additional Photos / Videos

Keeping it Real: Not a religion and not about rules

sarma001 Keeping it Real: Not a religion and not about rules

I am sitting in the restaurant Pure Food and Wine, (my home), at my favorite corner table, very late, yet still early enough that it’s full of people, energy, and loud music (for which we are often given a hard time, but is just all part of the fun). The very fact that these LOUD and rowdy groups are here, and very likely, I am guessing, not vegetarian/vegans, in fact warms the cockles of my heart. How far this “crazy” idea of raw food has come, and yet how far there is still to go…

Given that it’s still January (though with the balmy weather in NYC you’d never guess), I’m going to leverage the New Year’s theme for one more post… as I’ve been hearing so much still about resolutions (mostly broken ones!). I don’t like to make resolutions, because I’m one of those people that sees a rule and wants to break it. If I see boundaries I want to cross them. People ask about my ‘diet’ all the time… “Oh… you’re not allowed to eat this, are you?”… my stubborn response, at least in my head, is always… I can eat whatever I want… I just don’t want to eat that big plate of crispy fries with sweet ketchup. I swear. Continue Reading / Additional Photos / Videos

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