GreenChef Chad Sarno | Pasta Trio

chad pasta GreenChef Chad Sarno | Pasta Trio

Courgette and coconut noodles, rustic puttanesca, white truffle alfredo, sage pesto (raw)

I grew up in a large Italian family, and gathering at my grandmothers home was like no other feast you could imagine. We would be forced to painstakingly sit through 7+ courses of amazing authentic food every meal. (Sounds rough huh!) My favorite courses were the array of pastas she would bring out around the 4th course. So many types of pastas from cannelloni, tortellini, manicotti, lasagnas, ziti, gnocchi and my favorites; vermicelli and linguini, all embraced by their own magical home made sauce.

So, needless to say, this combination of raw pastas were created when I offered a raw dinner for my grandma at a large catered event outside of Boston a few years back. She fully enjoyed every course; therefore, if grandma approved, the dinner was a success!

SERVES 6-8

For the Pasta:

5-6 Long Straight Courgettes, sliced paper thin, lengthwise on mandolin

then sliced again in ‘linguini’ width ribbons

1 Cup Young Coconut Meat, sliced into thin noodles

2 TB shallots, minced

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GreenChef Sarma Melngailis | Cauliflower Samosas

sarma cauliflower samosas 01 GreenChef Sarma Melngailis |  Cauliflower Samosas

Cauliflower Samosas
with banana tamarind sauce, mango chutney, and mint (raw)

Samosas – deep – fried vegetarian turnovers - are a classic Indian street food. Our version is a bit more delicate than the friend variety, but incredibly savory. You can make them a few hours ahead and keep them warming on trays in the dehydrator, this also keeps them dry, so they won’t stick together, as they would if you piled them up and set them aside. They are a perfect hors d’oeuvre, or you could serve just a few of them per plate as a starter.

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Serves 4 (About 20 Samosas)

For the samosa wraps:

2 cups young coconut meat

1 1/2 cups coconut water (or more)

1/2 teaspoon cayenne

1/2 teaspoon sea salt

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GreenChef Sarma Melngailis | White Corn Tamales

sarma whitecorntamales 01 GreenChef Sarma Melngailis |  White Corn Tamales

White Corn Tamales
with raw cacao mole, marinated portobello, and green tomato salsa (raw)

Traditionally, Mexican mole sauce is made like curry: ground chili peppers, spices, and flavorings are combined according to a cook’s taste and intention. In this recipe, we use raw cacao beans, the unadultured seeds of the cacao tree that are extremely rich in antioxidant flavenols, significantly more so than even red wine and green tea. We use both raw cacao and organic cocoa powder for a more balanced flavor. Green & Black’s organic cocoa from the United Kingdom is the best brand to use but is not easy to find.
Making the mole sauce can be hard on your blender, so it is best to use a via-Mix or one with a strong motor.

“This is an impressive dish to serve guests — its presentation in the corn husk is rustic and fun.” – MK

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Serves 4 to 6 (makes 12 tamales)

For the portobellos:

3 medium or 2 large portobello mushroom caps,

sliced into sticks about 2 inches long and 1/4-inch thick

1/2 cup pumpkin seed oil

1 clove garlic, minced

1 tablespoon mince fresh oregano

1 teaspoon sea salt

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Pink Cherry Raspberry Shake

shake 01 Pink Cherry Raspberry Shake

Cherry-Raspberry Shake (raw)

Giving a recipe for a shake is kind of odd for me, because I usually just throw in whatever frozen fruit I have with whatever creamy base I have and add a squirt of agave and a dash of vanilla etc. My shakes don’t vary that much. I would like to try new flavors and combinations though. This one has cherries, raspberries and banana in cashew milk.

Raspberry Acai Shake:

1 1/2 Cup Cashew Milk (or 1 whole young coconut)

1 Cup Frozen Raspberries

1 Cup Frozen Cherries

1 Banana (Frozen or Fresh)

2-3 TB Agave (to taste)

1 Tsp. Vanilla Extract

Squeeze of Lime Juice

Pinch of Sea Salt

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GreenChef Vanessa Sherwood | Carrot and Parsnip Fettuccine

carrot parsnip fettuccine01 GreenChef Vanessa Sherwood | Carrot and Parsnip Fettuccine

Carrot and Parsnip Fettuccine
with Pumpkin seed pesto and marinated mushrooms and cherry tomatoes (raw)

What a feast for the eyes! I believe presentation plays a huge part in the success or failure of a recipe. If something looks good, Continue Reading / Additional Photos / Videos

GreenChef Vanessa Sherwood | Chocolate Walnut Biscotti

chocolate walnut biscotti vanessa01 GreenChef Vanessa Sherwood | Chocolate Walnut Biscotti

Chocolate Walnut Biscotti (raw)

So, one of my favorite breakfasts is a nice strong cup of coffee and a biscotti. I know, I know, it’s not very ‘raw’ of me, but I choose not to live by such strict rules. I’ve been making my own baked vegan biscotti and was curious to see if I could make a raw version. Lo and behold, they turned out great! They aren’t quite as crispy as traditional biscotti, but I can live with it.

For the Biscotti:

1 Cup Fine Almond Flour

1 Tablespoon Avocado, peeled, pitted and chopped

1 Tablespoons plus 1 Teaspoon Sucanant or Rapadura

1 Tablespoon Raw Cocoa Powder

1/8 Teaspoon Olive Oil

1 Tablespoon Salt

1/2 Cup Walnuts, Coarsely Chopped

1 Tablespoon Raw Cacao Nibs

2 Dried Pitted Prunes, Soaked until soft

2 Tablespoons Maple Syrup

1 Tablespoon Raw Cacao Butter, liquefied

1 Tablespoon Almond Milk

1 Teaspoon Vanilla Extract

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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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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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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.

Recipe after the jump. Continue Reading / Additional Photos / Videos

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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