Dark Chocolate Coconut Crust Tart

choctart Dark Chocolate Coconut Crust Tart

This Chocolate Tart is super rich and creamy. It is very firm and solid and yet melts in your mouth. It’s hard to tell there is no 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 Jenny Ross | Compressed Summer Berry Salad

summer berry salad 01 GreenChef Jenny Ross | Compressed Summer Berry Salad

Late summer berries are still fresh and make the best salads. Enjoy them while you still can. Here is a customer favorite from my restaurant 118 Degrees.

Summer Berry Salad – Serves 4

(by Jenny Ross)

For the Dressing

¼ Cup Strawberries

2 Cups Pine Nuts

¼ Cup Lemon Juice

½ Cup Young Thai Coconut Water

2 Tbsp Agave Nectar

1 Tsp Himalayan Salt

Instructions: Blend all ingredients in high powered blender and chill until ready for use. Lasts up to 7 days in the refrigerator.

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Is Gluten Like the Wicked Witch Of The West and Out To Get Me and My Little Doggy Too?

gluten free cookies Is Gluten Like the Wicked Witch Of The West and Out To Get Me and My Little Doggy Too?

It’s always possible there’s a corporate conspiracy at work, but all of a sudden it seems like everyone is avoiding gluten. And while the wheat industry may be stocking up on tissues, the rest of the food industry has forged ahead. If you look around, you’ll find the marketplace is flooded with thousands of gluten-free goodies — everything from gluten-free breads to gluten-free cake mix to gluten-free salad dressings. Retailers have dedicated entire sections of their stores to “gluten-free zones,” and according to the marketing research firm Packaged Facts, sales of gluten-free products have increased from $210 million in 2001 to just shy of $700 million in 2006. That’s a lot of not-gluten.

But here’s my question: why are we supposed to avoid gluten?

By definition, gluten is just a fancy name for a protein mixture found in wheat. It’s used very broadly in foods because it acts like a thickening agent or glue to help ingredients stick together (like in bread dough). Gluten occurs naturally in all forms of wheat, and can be found in trace elements in other grains like barley and rye due to the grains being processed on the same machines as their gluten-ridden counterparts. In the processed food world especially, gluten is ubiquitous: cereals, soups, ice cream, candy, pasta, pastries… McDonalds even admitted recently that their french fries had gluten in the flavoring.

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Great Uses For Salt (Other Than Margaritas)

salt crystals Great Uses For Salt (Other Than Margaritas)

Let’s face it: we all have a vice or two. Mine? I’m addicted to the white stuff. Those little white grains filled with the promise of livening up any…dish. Ha, ha — had you for a moment, right? I’m speaking of salt, silly. It’s true: my palate is on the salty side. I justify my sodium intake by only sprinkling organic sea salt or squirting Braggs on my salads or soups and avoiding processed food like the plague. But in any case, writing this article serves as a good reminder to cut back.

So, what should I do with all this leftover salt I won’t be consuming? Luckily, UK-based Hippyshopper complied a list 10 eco-friendly uses for salt. Here are some of my favorites:

1. Treat a bee sting. Having endured more the eight bee stings (I kid you not), I wish I’d known about this one earlier. You simply wet the sting and then cover the affected area with salt. Apparently it’s much more effective (and cheaper) than most over-the-counter remedies. Hope I never get the opportunity to try this one out.

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Warning | Your Home May Cause Cancer

non stick pan Warning | Your Home May Cause Cancer

When I came across “The Five Carcinogens That Lurk in Your Home” article while browsing Men’s Health Magazine, I must admit I was not happy. I usually avoid these types of stories like the plague. It’s never reassuring to find out that an aspect of your domestic routine (and one that’s existed for years) is not only unhealthy but downright dangerous. However in this case, ignorance is not bliss. It’s cancer. And cancer can come in many forms, as the article says: “sometimes it looks like a cigarette, other times sunburn. And then there are the times when you’re face-to-face with it and don’t even know it”. Scary stuff.

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Raw Food Weight Loss Not Presto Chango

lasange sarno Raw Food Weight Loss Not Presto Chango

Garden Lasagna | Chad Sarno Recipe by GreenChef Chad Sarno

We’ve all heard the magical claims of “raw food equals weight loss”. And personally speaking, I’ve shed a few pounds eating raw foods. But I’ve also gained a couple eating raw foods. This isn’t because I’m a crappy magician. It’s because raw foods don’t have any mystic qualities that simply make the pounds just go poof and disappear. While that would be nice, the truth is, there is no easy fix. Weight loss doesn’t work like that.

Before you give me the evil eye, let me be the first to say that I LOVE raw foods. Any diet that incorporates copious amounts of fresh vegetables and fruit is going to be a superfantastic one in my book. And when practiced in a balanced matter, raw foods are a terrific contribution to abundant health.

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GreenChef Sarma Melngailis | Cilantro Shake

sarma melngailis cilantro shake 02 GreenChef Sarma Melngailis | Cilantro Shake

I’ve had only liquids for a whopping three days so far. I saw this piece about Angela Stokes who did this for 92 days. That’s a loooong time! Doing what I do, it’s not easy to not actually eat anything, be we’ll see. Last time I tried this my energy spiked and it felt pretty good, so I’ll report back soon. For now, below is a recipie for a shake I drink almost every day (even when not doing this whole liquid-only thing). I LOVE cilantro, and below you’ll also find some reasons why that’s a good thing (now I sound like Martha).

I add some thawed E3-Live to mine (you can dump a few tablespoons in and barely taste it, and trust me, you don’t want to taste E3-Live unless you’re one of those rare folk that like the taste of wheatgrass, because that’s what it tastes like, funkiness multiplied!), as well as some tocotrienols (tasty), and top it off with a sprinkle of bee pollen. Yum. If I was a guy I might throw in some hemp protein for good measure.

More Love for Cilantro

Free radicals are everywhere – in the water we drink, food we eat, and in the air we breathe. The main defense to free radicals (coming from pollution, x-rays, radiation, chemicals, heavy metals) are antioxidants. Cilantro leaves are rich in calcium, iron, carotenes, and vitamin C, which it happens are great antioxidants. A Japanese investigator, Yoshiaki Omura, has made the revolutionary discovery that cilantro can mobilize mercury and other toxic metals from the central nervous system if large enough amounts are consumed daily. Reuters reports that cilantro contains a chemical which has been found to kill the Salmonella bacteria that cause foodborne illness.

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Sarah Backhouse | 30-Day G / Diet Experiment

sarahbackhouse gdiet 02 Sarah Backhouse | 30 Day G / Diet Experiment

I’m a pescatarian; I’ve not consumed meat for over 20 years — and with the exception of yogurt and the odd mouthful of ricotta cheese, I don’t do dairy. You know what this means? That I’m some sushi and a Yoplait away from a being a… vegan.

Ordinarily the “V” word is a no-go word at our modern, green lifestyle network. And I know why. “Vegan” just sounds scary — hardcore and militant, yet at the same time conjuring up images of sprouts, matted hair and bad hygiene. Or maybe that’s just me. Here at G Living we call everything Plant Based, because that is all Vegan really means.

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GreenChef Vanessa Sherwood | Chocolate Martini Cocktail

chocolatemartini GreenChef Vanessa Sherwood | Chocolate Martini Cocktail

Chocolate Martini (raw)

‘Liquid dessert’ best describes this lusciously creamy cocktail. It does triple duty as well- sans the alcohol it makes delicious chocolate milk or a cozy hot chocolate on those cold winter nights if heated.

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GreenChef Vanessa Sherwood | Asian Noodle Salad

asian noodle salad01 GreenChef Vanessa Sherwood | Asian Noodle Salad

Asian Noodle Salad with Sesame Vinaigrette (raw)

I love this salad, definitely one of my favorites. You don’t have to be exact with the measurements for the salad part, just make as much as you want and throw it all in a big bowl and toss with the dressing. I’m always surprised at how much I eat of this salad, but once you toss all the veggies with the dressing, it sort of shrinks down in size. Well, that’s my story anyways, and I’m sticking to it. It just tastes so darn good, all that crunchiness and sweet and salt and spiciness! Yum.

For the salad:

1 1/2 Cup Shredded green cabbage

1 1/2 Cup Shredded Napa cabbage

1 Cup Shredded red cabbage

1 Cup Sliced baby bok choy

1 Cup Mung bean sprouts

1 Young Coconut Young Coconut Meat Sliced into thin noodles

1/4 Cup Cilantro leaves

1/4 Cup Hemp Seeds

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Green Tea | Flavor it with Lemon or Orange

green tea 003 Green Tea | Flavor it with Lemon or Orange

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.

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