GreenChefs is the modern “G” Food Network. The new Organic Food Lifestyle featuring luscious organic and seasonal based recipes from the top Green Chefs around the world.
They sell these at my Whole Foods, of course right smack in front of every cash register as you check out to tempt you to splurge. I’ve tried the Raw Cherry Cashew, the Raw Granola Bar, the Raw Lemon Fig and the Holistic Chocolate Chip. I can’t wait to try all the flavors. The Holistic Chocolate Chip is not a raw one. There is quite a bit of natural sea salt in it, which makes it surprisingly good and unique.
This healthy treat is very versatile with different ingredients and measurements. Play around with it. You may prefer to try other butters with it like cashew or macadamia nut. Or leave out the coconut if you don’t like the subtle coconut flavor. However I find the addition of the coconut butter to make it far lighter and creamier.
I was inspired to create a raw version of this after seeing something similar ‘cooked’ in a cafe one rainy afternoon. The mix of chocolate and orange is a classic and can really hit the spot when you’re looking to spoil yourself or your guests.
Trio Tomato with Burdock Salsa is a colorful, attractive, flavorful, filling and nutritious recipe which can be used as an entire, canepe or a mini meal. With different colors, complex flavors and attractive presentation, this is sure to tickle your taste buds.
Green Tea has been hailed as the holy grail superfood –- getting credit for everything from making you slim, gorgeous, smart, relaxed and cancer free. So, what’s the bad news? Well, aside from concerns over the fluoride and caffeine in teas, what good are all the antioxidants if they’re never even absorbed?
Recent studies have shown that most of the free-radical fighting catechins in green tea — the ones credited for most of these wondrous effects — never even make it to your bloodstream. In fact, only 20% of the antioxidant catechins survive after digestion because they’re unstable in non-acidic environments.
I’m starting to see bamboo everywhere now! I bought a pair of stylish black bamboo dress pants at Max Studio. I bought 100% bamboo sheets at Bed, Bath and Beyond which I love. Online I bought some bamboo and organic cotton towels (not the greatest), and even a bamboo sports bra. Now I see that West Elm not only has bamboo throws and blankets but 3 different sets and styles of bamboo serving bowls and trays, and they’re beautiful! We bought their white bamboo serving bowls and tray for the GreenChefs kitchen and they look so clean, natural and modern. They are slightly rustic, yet simple and subtle, and really let the food and colors stand out on them. Just something to make the kitchen a little more G!
It doesn’t take a green thumb to get green — and sprouts are the living proof. If you can take care of a goldfish, you can easily take care of sprouts: they require about 2 minutes a day in terms of maintenance, all in the convenience of your own kitchen. No dirt and no bugs, just beautiful jars and baskets brimming with micro-veggies, bringing your kitchen (and your diet) alive. No patience is required, either — which is a good thing, if you’re like me — as you can go from seed to harvest in just a matter of days. I like to start a new batch a few times a week, to ensure that I always have fresh sprouts to enjoy in salads, wraps, breads and snacks.
Reasons To Eat Your Mini-Greens | Healthy and Cheap
Sprouts are baby plants and vegetables. In many ways, the sprout stage of a plant is its nutritional prime. An incredibly nutrient dense food, sprouts boast copious amounts of enzymes, vitamins, minerals, chlorophyll, antioxidants, and even protein. The process of germination dramatically improves the nutritional profile of the dormant seed — multiplying the seed’s nutrition benefit anywhere from 300 to 1,200 percent! And many sprouts reign nutritionally supreme when compared to their corresponding adult plants, too. As listed in Sprouts: The Miracle Food by Steve Meyerowitz, 100 mg of radish sprouts contain almost twice the calcium, and thirty-nine times the Vitamin A of an equal amount of mature radish. Sprouts are condensed nutrition at its finest.
This Cold Negi Soba Soup is a refreshingly delicious cold soup made with fresh raw vegetables and with a slight hint of ginger and garlic and all naturally nama shoyu. The shredded and julienned fresh, raw, crunchy, colorful vegetables are attractively presented on the Shiitake-kombu base.
Nori Rolls with Pecan Paté, Spicy Miso, and Fresh Veggies (raw)
If you make the pecan pate ahead of time, it’s easy to make these rolls when the urge arises. The pate will last a good week or so in the fridge. I wouldn’t recommend making the entire roll ahead of time, because the nori will get soggy. But if you’ve pre-made the pecan pate, all you have to do is cut up the veggies, smear the miso paste on the nori and roll.
Zucchini and Green Zebra Tomato Lasagna with basil-pistachio pesto, tomato sauce, and pignoli ricotta (raw)
We like the vibrant color and tart flavor of green zebra tomatoes, a heirloom variety, for this dish. Of course you can use any tomatoes, preferably heirloom. Use the best quality sun-dried tomatoes you can find (but not he kind packed in olive oil, as this is most often not cold-pressed). The brighter ones make for a redder sauce, which will add good, Italian-flag contrast to the dish.
The first real raw food dish that we ever prepared was a rougher version of this. It has since become the best-selling dish on our restaurant menu and is a perfect introduction for anyone trying raw foods for the first time. The flavors and textures are all familiar, and the vibrant nature of the dish always leaves a strong impression. Many variations on this are possible. Feel free to add marinated wild mushrooms or substitute summer squash for zucchini. As in so many other dishes, the quality, seasonality and freshness of the ingredients are the most important elements.”
Soft Corn Tortillas with spicy “beans,” avocado-corn guacamole and tomato-lime salsa (raw)
Make this dish as spicy as you like. Don’t cut too deep into the corncobs or you’ll end up with those hard little pieces that get stuck in your teeth. When making the “beans,” keep in mind that they will be tossed with a mild tomato sauce, so the spiciness will be mellowed out. If you want to make them ahead of time, keep all the components separate and assemble at the last minute, as the tortillas will get soggy if left to sit too long. The flaxseed can be ground in a coffee or spice grinder or Vita-Mix with dry blade (it will yield about 1 cup ground flaxseed).
“We sometimes get large, skeptical men in the restaurant who may have been dragged in by a girlfriend or family member and who proudly insist ‘I’m a meat and potatoes guy!’ For them, I always recommend this particular dish. It’s very filling and hearty. Then I smile graciously as the same guys later inevitably tell me something like, ‘I thought I was going to have to go for a burger after this, but I’m really full!’ I’ve had so many variations of this conversation, and it’s always the tortillas that get the best response from the self-proclaimed ‘carnivores.” – SM
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