Recipes which use vegan organic ingredient, which are not heated above 118 degrees. Created by the Top GreenChefs on the planet.
Shaved Fennel Salad
(Sour Apple, Thyme, Jalapeno, Lemon Oil)
Serves 4
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For the Salad: 1 ½ Cup fennel bulb shaved thin 1 ½ Cup sour green apple shaved into thin batons 1 Cup baby arugula 1 TB fresh lemon zest 3-4 TB lemon oil (see recipe) 1 TB thyme, fresh and minced 1 TB red jalapeno seeded and finely minced 1 Tsp. sea salt, fine Fresh cracked black pepper to taste |
I’ve got a bit of a treat for you this week: Chocolate and Raspberry Cake with Ginger Chocolate Mousse. I’m sitting here snacking on the left-overs from that, feeling quite happy with myself as I plot and plan some big changes in my life over the next 12 months.
I’m sure I’m going to get some email about my choice of featured ingredient: Maple syrup; but I feel it’s important to look at ingredients that aren’t necessarily 100% raw sometimes, as they do offer a health benefit, and certainly have a lot to offer in terms of taste.
Chocolate Raspberry Cake with Ginger Chocolate Mousse (raw)
Makes 4 cakes
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For the Base: 1/4 Cup Oat Flour* 1/2 Cup Cashew Flour** 2 TB Cacao Powder 2 TB Maple Syrup 1/2 Tsp Vanilla Extract 3 TB Water 1 Tsp Lemon Juice Pinch Salt 1 Small pack of Raspberries for the centre of the cake. |
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“Another Amazing recipe by chef Russell James. This one is for true chocolate lovers, or someone you love who loves chocolate!" – Indulge
Chocolate Torte (raw)
Makes 1 9-inch Torte
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For the Crust: 3 Cups Pecans 1 Cup Raisins, roughly chopped 1/2 Cup Rapadura (optional) 4 TB (60ml) Virgin Coconut Butter, liquidised 2 Tsp. (10ml) Vanilla Extract or 1/2 a Vanilla Pod 2 Tsp. Cinnamon 1/8 Tsp. Himalayan Salt |
Pomegranates are the hotest new superfruit for cocktails. It used to be all about the cranberry — now pomegranate is the ‘It’ fruit showing up in everything from Pomegranate Martinis (Pometinis) to Pomegranate Champagne. Touted for their myriad of health benefits and high anti-oxidant levels, they also taste great in mixed drinks due to their sweet and tangy flavor. This drink is only lightly flavored with a hint of pomegranate and tangy lemon and sweetened with healthy low glycemic agave instead of a sugar syrup. Low on calories and sugar and high in anti-oxidants and infused natural vitamins, this drink is not only beautiful and festive but could save your waistline as well this holiday season. The deep red color of the pomegranate pops against the the clear liquid. You can also add a splash of pomegranate juice if you want a stronger pomegranate flavor and color. Continue Reading / Additional Photos / Videos
Mango Avocado Salad (raw)
This really is one of the best combinations ever. Simple, elegant, and sensuous. Apparently there are over 400 varieties of mango worldwide. My favorite, from the three or four varieties I’ve tried, is the champagne mango. I’m seriously considering a trip to India just to sample mangos.
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For the Salad: 2 Ripe Mangoes, peeled, pitted and chopped 1 Large Avocado, peeled, pitted and chopped 1 Tablespoons Lime Juice 1 Tablespoon Tangerine Juice 2 Teaspoons Olive Oil 1 Tablespoon Cilantro Leaves 1 Tablespoon Black Sesame Seeds |
Dark Chocolate Orange Tart
with Clementine Sorbet (raw)
I attribute my sweet tooth to my dad. He always carried a bag of goodies around with him where ever he went. He was like Santa Clause with a sack of chocolate, candy and cookies instead of presents. On my weekend visits with him, we’d go to the grocery store and stock up on anything that I wanted, i.e. Junk Food! We’d also frequent this ‘mom and pop’ ice cream store that had the best chocolate orange ice cream that I’ve ever had in my entire life. So I thought I’d come up with a ‘goodie’ of my own combining those two flavors.
Bad habits die hard, but with this recipe, you can indulge until your hearts content knowing you’re doing something good for your body. How cool is that.
Makes 4 individual sized tarts
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For the crust: 1/2 Cup Dry Almonds 1/2 Cup Shredded Coconut 1 tsp. Orange Zest 2 TB Raw Cocoa Powder 2 TB Maple Syrup (Agave Nectar can be substituted) 1 tsp. Coconut Oil Pinch Salt Sprinkle Cayenne |
Cherry Cobbler
with Vanilla Custard Cream (raw)
Something happens when you freeze fruit and then defrost it. It actually gives the fruit sort of a ‘cooked’ texture. That’s what makes this cherry cobbler recipe work so well. You could use fresh fruit; it just wouldn’t mimic a traditional cooked cobbler as well. Plus, you’d have to pit all those cherries, adding a lot of time to the process. I take help where I can get it, and buying frozen cherries for this dish is one short cut I gladly take.
You can experiment using different kinds of fruit but I love cherries. When they are in season, I gorge on them like the witches of Eastwick.
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For the Cobbler: 3-10 oz. Bags frozen cherries, thawed and drained 1/4 Cup Pitted Medjool Dates soaked for 10 min. 1 Teaspoon Lemon Juice A Dash Cinnamon |
Grapefruit and Mint Spritzer (raw)
Usually made with white wine , this grapefruit juice spritzer is a refreshing alternative for an early morning wake up call. Who wants to get buzzed first thing when they wake up anyways? Well, I’m sure you know someone–if you’re reading this any time before 10am though, it’s probably not you. I’ll bet it’s even great for hangovers, or even sipped in between cocktail glasses to prevent you from getting properly sloshed in the first place.
I love the accent of the fresh mint against the bubbly tang of the sour grapefruit and lime juice. I also prefer to use a natural sparkling mineral water, but you can use any sparkling water.
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Jalapeno Cilantro Hummus
The abundance of organic peppers in season locally around here makes me want to start adding them to everything. In turn they help cool you down in the heat, which is why the hotter the climate, the hotter the food, usually. One of my favorites that I grab handfuls of at the farmer’s market is jalapenos. They have such a nice sharp green pepper flavor with just a hint of spice that seems to disappear seconds later. When you first take a bite of this hummus you think it’s going to get really hot, then it just sort of disappears. The ample amounts of lime and salt help soften the bite, and the fresh fragrant cilantro blends beautifully to mellow it out.
I love the accent of the fresh mint against the bubbly tang of the sour grapefruit and lime juice. I also prefer to use a natural sparkling mineral water, but you can use any sparkling water.
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Green Papaya Salad (Som Tum) (raw)
This salad is why I trek (well really I drive) 30 miles to the Thai/Vietnamese market on the north side of Chicago to get my supply of green papaya. Green papaya, as well as green mango, is used in abundance in Asian food preparation. The dressing for the salad is both sweet and spicy which I find very addictive!
Green Papaya is known to have an abundance of the enzyme Papain that breaks down protein which in turn aids digestion. As the fruit ripens, the enzyme content decreases, so you are doing your body good by eating the unripe fruit.
The Thai/Vietnamese markets are also a great place to pick up fresh bean sprouts, long beans, and tamarind. You can also pick up a relatively cheap mortar and pestle to make it the traditional way.
Serves about 4
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For the salad: 1 Green Papaya, shredded 1 Cup Bean Sprouts 1 Cup Long Beans 1 Cup Cherry Tomatoes, halved 1/4 Cup Peanuts (roasted or raw, optional) |
Sundae Tart
(by rawchef Melissa Davison)
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For the Crust: 2 3/4 Cups Macadamias 1/4 Cup Pecans 3 TB CocoPura Virgin Coconut Oil 1/8 Tsp Salt |
Cocao Marble Tart Raw (raw)
Wine Suggestion: **2002, Banyuls, Michel Chapoutier, Roussillon, France
This deep and chocolaty fortified dessert wine is a great alternative to port, with slightly brighter flavors of dried black cherries, orange peel, and cinnamon. It’s natural sweetness and soft mouth feel are a decadent match for the rich but balanced tart.
SERVES 6-8
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For the Crust:: 2 Cups Pecans, raw ½ TB ‘*Cocopura’ Coconut Butter ¼ Cup Maple Sugar ½ Tsp Sea Salt 1 TB Cinnamon ½ TB Ancho Pepper Powder (or ¼ Tsp Cayenne) |
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Monkie : Aria Alpert
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