Spicy Thai Vegetable Wraps with tamarind dipping sauce (raw)
Tamarind pulp can be found as cellophane-wrapped, sun-dried bricks in Asian, Latin, and Indian markets. Tamarind pulp is the sticky interior of pods that grow on a variety of evergreen tree originally native to Africa. Tamarind, which is very intense in flavor, lends sweet-and-sour notes to dishes. Because the pulp usually contains seeds, you should always strain it before use. Pull off an amount appropriate to your needs and soak it in warm, purified water for about 15 minutes. Then strain the pulp and liquid through a fine-mesh colander into a bowl to catch the usable diluted pulp, leaving the seeds and fibers caught in the mesh. (Discard what’s left in the strainer.)
Ani Phyo of SmartMonkey Foods has joined GreenChefs and is now a featured Chef. Ani will be doing shows and adding recipes and personal Vlogs about her daily life as a G Chef. Check out her delicious Portabella Mushroom Steak with Mushroom Gravy Recipe. The great thing about Ani’s recipes is that they are all so simple and easy with very basic ingredients that most people can find in their local stores. Ani also has a new recipe book coming out this spring called Ani’s Raw Food Kitchen, and you can buy her SmartMonkey Bars in select Whole Foods Stores and other health food stores or online.
Here are 3 Recipes from Ani that are quick and simple yet amazingly tasty:
Makes 4 servings
Tapenade is a rich olive spread popular in the Mediterranean. It’s quite easy to make at home. Measure out 1 cup of olives first. Then, pit them. Olives are easy to pit if you just push down onto a cutting board from above with your fingers. Plus the olive oil is great for your skin!
“Forget the artificial colors and flavorings – the calorie packed sugar syrup mixes you have to give a second thought to indulging in. Today the trend is all about healthy organic drinks that mix pure spirits and wine with fresh antioxidant rich fruits and juices. GreenChefSarma Melngailis, owner of hip New York restaurant Pure Food and Wine, shared 3 of her delicious antioxidant boosting organic cocktails in the summer issue of Women’s Health. Serve them at your next dinner party for a clean healthy buzz–in moderation of course!” – Indulge
If your dreaming of a rich, dense, smooth and creamy chocolate raw vegan cake, this is the one to try. This is the type of cake you can only eat a few bites of at a time, because it is that rich, but yet it is still surprisingly healthy. It has a silky velvety chocolate filling that has the denseness of a cheesecake, but without the tang. Just pure chocolate heaven. If you like that sort of thing, this will be heaven on a plate for you.
As much of a chocolate lover as I am, I have to say it was actually a little too rich for me. Next time I will probably try to make it a little lighter and with slightly less chocolate in it. Well worth trying again though. The entire G Living staff love this one and have requested I make this one again as soon as possible.
“Oh man, I don’t know which of Russel’s recipes I want to try first. I love stuffed vine leaves and these look so amazing. I’m not so much into nori and the salty soy sauce flavors, they’re ok sometimes. What I really love though is Mediterranean food. Hummus, pita, tabouli, couscous, olives, and especially dolmas! I have never come accross grape leaves though in the store, not even the canned kind. Maybe I haven’t been looking in the right isles or hard enough, or maybe you can only get them at special greek grocers or something. I would love to find the fresh organic grape vine leaves. I’ve been scouring the internet to see if there is a speciality source I can order from online. My search so far has turned out disapointing. All I can find is recipes or the canned kind. I guess you have to live near a vineyard and go beg them in the spring for their leaves. But anyways, if you can find some good vine leaves, this recipe looks worth trying." – Indulge
Stuffed Vine Leaves with Mint Cashew Aioli (raw)
Makes 16+ stuffed vine leaves
Time: 30 mins (once you’ve got the hang of rolling the things)
Ease rating: ***
Equipment: Knife, Food Processor
What you’ll need to do ahead of time: Pickle the vine leaves, soak the sun-dried tomatoes.
For the Vine Leaves:
3 Cups Cauliflower or Parsnip
1/2 Cup Olive Oil
1 Clove Garlic
1/2 Cup Pine Nuts
3 Tsp Lemon Zest
2 TB Lemon Juice
1/2 Tsp Cinnamon
1Tsp Sea Salt
5 Spring Onions
1 Cup Sun-dried Tomatoes, soaked for 2+ hours, then chopped into thin strips
Shiitake, Avocado, and Pickled Ginger Sushi Rolls (raw)
In this recipe, we call for young ginger, which is a paler, almost pinkish color, and milder in taste then mature ginger-root. Along with un-toasted (and toasted) nori, you can find it at Asian markets, but the more commonly available ginger will work well, too. The beet juice used in pickling the ginger that goes into the rolls is optional, but we highly recommend it because it looks so pretty. And if you really want to cheat, you can just buy pickled ginger, if you can find any without preservatives.
If you can’t find fresh shiitakes, you can substitute another wild mushroom or thinly sliced portobello, or even use dried shiitakes that have been re-hydrated in purified water.
Wasabi is a very spicy variety of Japanese horseradish — fresh is best but it’s hard to find and extremely expensive. You can buy powdered wasabi at most health food stores and Asian markets and mix with water according to the directions to make a paste.
Try other variations of sushi, using different vegetable fillings.
“I like using jicama as a substitute for rice because it has a sweet quality to it that is similar to the seasoned sweetness of Japanese sushi rice. This is nice to serve if you are having guests. You can prepare all of the components ahead of time (except the avocado, which should always be sliced fresh) and then roll the sushi just before serving. We use biodegradable chopsticks at the restaurant that are made of corn and wheat — I love that.” – SM
“If this kick ass kale salad doesn’t get you to love your greens, I don’t know what will. Russell James is a raw chef in England with amazing eye candy recipes. He did a chef’s residency at The Plant in Dumbo, NY where he made this dish daily for the staff and they simply couldn’t get enough of the creamy smoke flavor.” – Indulge
Wilted Kale Salad with a Creamy Chipotle Dressing (raw)
For the Wilted Kale:
4 Heads Kale (this will seem like a lot but will wilt down when the salt is added)
My Mediterranean Almond Bread caused quite a stir when I posted it, getting me some very kind comments on various discussion boards. It’s so fantastic to know that something I’ve created has helped someone find a piece of the puzzle that they so needed to help them live a healthier life, in this case, an alternative to bread. That tactile feeling of holding something when eating (get your head out of the gutter!) is very important to me, as it is to a lot of people.
When I mentioned, what seems like ages ago, that I was developing a nut-free version of my bread I had quite a few emails asking me for the recipe. So here it is, and I have to say I’m very pleased with it and have been enjoying mushroom sandwiches for weeks now, they’re so great – once you have the bread made it’s so quick and easy to build a sarnie! Enjoy!
Sun-Dried Tomato and Herb Bread (Nut-free) (raw)
Makes 18 ’slices’
For the Nut-free Bread:
1/2 Cup Olive Oil
1 ½ Cup Sun Dried Tomatoes
3 Cups Sprouted Buckwheat (2 ½ Cup dry and unsprouted)
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. Continue Reading / Additional Photos / Videos
A pure superfood anti-oxidant shake to get the glow and help protect you from the harsh summer sun. Acai Berry (ah-sigh-ee) is the new hot superfood from the Brazilian Amazon gaining immense popularity in Continue Reading / Additional Photos / Videos
Created by Joe McCanta; organic mixologist, bar consultant for rawchef and organic sommelier for the LifeCo international. Joe McCanta has served his organic drinks to such celebrities as Stella McCartney, Claire Danes, Steve Martin, Ashley Olson, Al Gore, Dianne von Furstenberg, Matt Groening, Bebel Gilberto, Danilo Perez, Dustin Hoffman, Lawrence Fishburne, Cecil Taylor, Shirley Horn and Woody Harrelson.
For the Mulled Wine:
1 Bottle of high quality Organic Red Wine (I find Argentinian Malbec works best).