GreenChef Omid | French Vanilla & Organic Honey Ice Cream

organic honey ice cream GreenChef Omid | French Vanilla & Organic Honey Ice Cream Recipe by G Living Member Omid

French Vanilla & Organic Honey Ice Cream (raw)

This is a raw vegan version of the classic French Vanilla ice cream but without any dairy products. It has a smooth creamy texture, nutty flavor and a not too sweet melt-in-the-mouth taste. It is sure to please anyone’s taste buds. Try it and you will never miss the dairy-containing French Vanilla ice cream again.

Serves about 4

For the Ice Cream:

 

200 g raw cashews

1 ½ cups of pure water

1 Tbsp coconut oil

2 Tbsp raw organic honey

1 banana peeled

½ cup blueberries (optional)

3 cardamoms, slightly crushed

1 Tsp pure vanilla extract

6 Tbsp Organic Honey (for garnish)

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GreenChef Julie Morris | Dairy Free Cheesy Broccoli Bowl

I grew up on broccoli with cheese – my mother made it once a week. Such a delicious combo! Over the years I’ve turned her family classic into an even more eco-friendly and healthy modern dish . . . without sacrificing any of the flavor. This dairy-free and cholesterol-free version brims with calcium, iron and protein, while also complimented by all the wonderful antioxidants and polyphenols from the broccoli.

I like to serve this recipe “as is” (uncooked), enjoying the maximum nutritional potential of these great superfoods. If you’re craving a warm dish though, no worries — simply steam the florets lightly for a few minutes, then combine with the sauce. Either way, the delicious cheesy flavor and addictive broccoli crunch will have you coming back for a healthy second round every time.

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Kent Mango Cream Tart

kent mango cream tar 02 Kent Mango Cream Tart

For the Crust Process the Almonds and the Dried Coconut and Salt in a food processor until it becomes a fine meal. Add the rest of the ingredients and process again until it clumps together in a ball. Remove the dough and press it into the bottom of 4 4” tart pans with removable bottoms. Place these in the freezer to set while you work on making the creme filling to go inside it.

Serves 2

For the Crust:

2 Cups Almonds

1/2 Cup Dried Coconut

1 TB Coconut Butter

2 tsp Lime Zest

1/4 Cup Agave or Maple

1 tsp. Vanilla Extract

1/2 tsp. Salt

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GreenChef Judita | Magical Garlic Onion and Cayenne Kale Chips

rawjudita kalechips 03 GreenChef Judita | Magical Garlic Onion and Cayenne Kale Chips

Magical Garlic Onion and Cayenne Kale Chips (raw)

If you haven’t experienced the magic of kale chips you don’t know what you’re missing. Simple to make and better than any bag of crisps from the supermarket, this is an easy way to satisfy your salty cravings with the added benefit of protein and minerals. I got this recipe from my friend and fellow chef Kirsten Gum. Beware, it’s addicting!

Serves 3

For the Kale Chips:

2 TB Olive Oil

2 TB Nama Shoyu or Tamari

Generous Amounts of Garlic Powder

Generous Amounts of Onion Powder

Light Sprinkle of Cayenne Powder

rawjudita kalechips 01 GreenChef Judita | Magical Garlic Onion and Cayenne Kale Chips

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GreenChef Omid | Chocolate Pistachio Kiss

chocolate pistachio kiss recipe omid 01 GreenChef Omid | Chocolate Pistachio Kiss

Photographer: Omid

Chocolate Pistachio Kiss (raw)

Creamy, delicious, irresistible and wickedly rich chocolate dessert. It is prepared with totally raw and natural cocoa powder and pistachios. Be good before trying this treate!

Serves about 2 people

For the Chocolate Pistachio Kiss:

1 cup raw cocoa powder

1/2 cup dried pistachios, soaked

2 Tbsp coconut oil

3 Tbsp raw coconut flakes

2 Tsp cocoa butter

Honey (according to your sweet tooth)

1/2 orange, segmented

A pinch of pink Himalayan pink sea salt

chocolate pistachio kiss recipe omid 02 GreenChef Omid | Chocolate Pistachio Kiss

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Wild Blueberry and Hemp Shake

jana greenchef blueberry hemp shake Wild Blueberry and Hemp Shake

Wild Blueberry and Hemp Shake(raw)

I’m hooked on this one. I’ve been trying to incorporate hemp seeds into more dishes and to replace other nuts or seeds. Even though they are so healthy and taste pretty good, I always found it hard to know what to do with them. Besides for sprinkling them on top of my salads or mixing them with quinoa in tabouli salads. I knew there had to be better ways to get them in larger quantities into my diet. I’ve never liked the hemp protein powders. They are just too gritty and powdery, I hate the texture they give to my smoothies.

What surprised me was that the whole hemp seeds have basically the same amount of protein as the hemp protein powders. They are not actually concentrated, and the protein is not isolated anyways. They are just lower in fat. However the fat that is in hemp seeds is the kind of fat that I want and desperately need in my diet! Hemp seeds have basically the perfect profile of essential fatty acids and the best possible balance of omega 6, omega 3 and GLA. Unlike flax, which is ultra heavy in omega 3, hemp won’t throw your EFA balance off if eaten long term or in large quantities, since it is naturally balanced. It has a 4:1 Omega 6 to 3 ratio just like the diet that humans evolved on for 2.5 million years. Flax also doesn’t contain the GLA that hemp has, and hemp doesn’t contain estrogen unlike flax that is higher in phytoestrogen then soy. I could go on and on about the health benefits of hemp and how it is such a perfect complete protein and high in the sulfur amino acids, but really I just wanted to consume more of it. You can read all about the health benefits of hemp here and here.

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Banana Chocolate Milkshake

banana chocolate milkshake indulge 01 Banana Chocolate Milkshake

Organic Banana Chocolate Milkshake (raw)

You must think I’m a chocolate freak with all these chocolate recipes. And right you are. This drink
though is so easy and quick to make. No ice cream making required. The frozen bananas nicely replace
the need for ice cream and are much lower in fat. I like to always keep a few bananas in the freezer,
ready for a quick shake or quick skinny dip in a chocolate bath. Remember to peel your bananas first
before freezing them. I know, obvious, but you’d be surprised… The easiest way to handle them is to
brake them into bite size pieces when they are soft, before freezing them, and add the pieces to a zip
lock bag. Throw the bag in your freezer and forget about them. That is until you start hankering for one
of these. The nice thing about this is that it is actually healthy. (Shhhh….) Yes it’s true though. It’s full of
wonderful things like medium chain fatty acids, electrolytes, anti-oxidants, magnesium, copper, iron, B
vitamins, Potassium, Tryptophan, and on and on. Add the lecithin and vitamin E powder and it will really
be a power breakfast. Full of high quality calories and energy, it’ll get you going with a huge smile…
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Serves 2

For the Milkshake:

1 Young Coconut (water and meat)

1 TB Coconut Butter

1/3 Cup Agave Syrup

3 TB Raw Cocoa Powder

2 tsp. Vanilla Extract

Pinch of Pink Himalayan Salt

3 Frozen Bananas

8 Large Ice Cubes

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GreenChef Melissa Davison Makes a Mojo-Jito Organic Cocktail

Mojo-Jito
(by rawchef Melissa Davison)

In Shaker:

1/2 Fresh Lime, quartered

1 TB Agave Nectar

Muddle, then fill shaker with ice

Fill 3/4 with Ginger Kombucha

Fill 1/4 with Sparkling Water

4 Mint Leaves, hand torn, to garnish

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Cacao Crêpes and Sweet Mint Custard | Recipe by GreenChef Matthew Kenney

matthew kenny recipe cacao crepes and sweet mint custard Cacao Crêpes and Sweet Mint Custard | Recipe by GreenChef Matthew Kenney

Cacao Crêpes and Sweet Mint Custard with black cacao sauce (raw, vegan) Recipe by GreenChef Matthew Kenney

Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney

When I was first experimenting with raw cacao, it was challenging to use—it was not yet available in powder form, and the taste was unusual, so I was a bit unsure of it—but the dried beans actually reacted well to certain recipes, especially those where a soft texture is needed. This dish is pure classic in flavor.

Serves 4–6 People

For the Crêpes:

 

1 quart flax meal

1 quart apples, peeled, cored, and chopped

2 cups chopped coconut meat

2 cups cocoa powder

1/4 cup fresh lemon juice

2 quarts water

2 tablespoons maple syrup

1/4 cup raw agave

2 1/4 teaspoons salt

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Black Sesame and White Coconut Dumplings | Recipe by GreenChef Matthew Kenney

matthew kenny recipe black sesame and white coconut dumplings Black Sesame and White Coconut Dumplings | Recipe by GreenChef Matthew Kenney

Black Sesame and White Coconut Dumplings with creamy miso sauce (raw, vegan) Recipe by GreenChef Matthew Kenney

Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney

These dumplings are perhaps the most stunning dish I have ever served—they are ultra simple and elegant, like a black-tie affair, but the concept is undeniably charming and sophisticated. Fortunately, they taste even better than they look and have became an instant classic of mine.

Yields 16

For the Black Sesame Dumplings:

 

2 cups young coconut meat

1/3 cup black sesame tahini

1/4 teaspoon salt

book rating entertaining inth raw matthewkenney Black Sesame and White Coconut Dumplings | Recipe by GreenChef Matthew Kenney

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Smoky “Roasted” Garlic & Red Pepper Soup

omid smokyroasted garlic red pepper soup 01 Smoky Roasted Garlic & Red Pepper Soup

Recipe by G Living MemberOmid

Smoky “Roasted” Garlic & Red Pepper Soup (raw)

A perfect starter for any meal, this red pepper and garlic soup is completely raw and has a smoky flavor, thick creamy texture and has an absolutely delicious taste.

Serves about 4

For the Soup:

 

4 large red peppers, deseeded & chopped

1 cup chopped white onion

6 cloves garlic, grated

1/2 Tbsp finely chopped fresh rosemary

2 tomatoes, sun blushed & chopped

4 Tbsp sunflower oil

8 strawberries

4 Tbsp of honey

Himalayan pink sea salt & fresh black pepper to taste

omid smokyroasted garlic red pepper soup 02 Smoky Roasted Garlic & Red Pepper Soup

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Frozen Chocolate Pudding | Recipe by GreenChef Matthew Kenney

matthew kenny recipe frozen chocolate pudding Frozen Chocolate Pudding | Recipe by GreenChef Matthew Kenney

Frozen Chocolate Pudding with cinnamon-glazed plums, chocolate basil wafers, and vanilla bean–plum syrup (raw, vegan) Recipe by GreenChef Matthew Kenney

Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney

I dare anyone not to like chocolate and plums. Is that even possible? It seems that everyone loves chocolate these days. I like to combine it with seasonal fruits, particularly stone fruits, which provide a good balance with their tartness and also a slightly nontraditional pairing.

Serves 4 to 6 people

For the Pudding:

 

2 cups cashews, soaked 1–2 hours

2 cups coconut meat

1 cup water

1 1/4 cups raw agave

1 cup coconut oil

1 teaspoon vanilla extract

1/2 teaspoon sea salt

1 1/4 cups cacao powder

2 tablespoons raw carob powder

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