Anyone Ready For A Creamy Apple-Anise Soup and Pumpkinseed Cheese By GreenChefs Golubka?

apple anise soup raw vegan 01 Anyone Ready For A Creamy Apple Anise Soup and Pumpkinseed Cheese By GreenChefs Golubka?Photography Golubka

Some foods have a distinct seasonal disposition. Ice cream for summertime, apple pie in the autumn, hot soup during winter, and roasted artichoke in the spring. Well, I have a feeling that this soup surpasses seasons. It’s both light and hearty and is just as delicious chilled as it is warm.

I often daydream about food and make up different recipes while doing things unrelated to cooking. Well recently, in the middle of a daydream, I got an idea for making a soup that would have nut milk for its base. I imagined a bowl full of soup that is “blond” and creamy, and became excited about the possibilities of the milk’s earthy flavour.

It took quite a bit of experimentation until I was able to minimize the ingredients to two simple companions to almond milk – apple and fennel. Combined with the milk’s nutty taste, the two bring a sweet and fresh presence to the bowl. The spice of chili and coriander deepens the flavour and ties the whole thing together with a slight kick. The use of nut milk instead of whole nuts makes for a much lighter soup.

Well recently, in the middle of a daydream, I got an idea for making a soup that would have nut milk for its base.

Pumpkinseed cheese is a fairly recent discovery. The first time I made it, I could not believe what a wonderful result I got with so few ingredients. It’s a bit like a cracker. A cheesy, healthy, and delicious one. I’ve made it very frequently over the past couple of months. It’s simple, and works as a wonderful snack or part of a meal. I like to serve the soup with this “cheese,” but it’s very possible to pair it with any crackers of your choice.

apple anise soup raw vegan 02 Anyone Ready For A Creamy Apple Anise Soup and Pumpkinseed Cheese By GreenChefs Golubka? Continue Reading / Additional Photos / Videos

A Cinnamon Coconut Ice Cream with Orange Ginger Crunch and Persimmon Jelly By GreenChef Heather Pace

Cinnamon Coconut Ice Cream orange ginger 03 A Cinnamon Coconut Ice Cream with Orange Ginger Crunch and Persimmon Jelly By GreenChef Heather PacePhotographer Heather Pace

Today I’ve got a tasty ice cream dessert recipe to share, which has the added benefit of the medicial chaga mushroom (although it’s optional). I did a post on chaga last year and included a Chaga Maple Frosty recipe in addition to mentioning some of it’s benefits. I’m fortunate to live in an area where chaga grows in abundance all year around.

I made this ice cream last week, since a friend was over for dinner and I wanted to do a little something special. What to do with a few young coconuts, some ripe mushy persimmons, fresh ginger, and a bunch of soaked irish moss?! Here’s what I came up with. It would also be great with a chocolate sauce, or orange segments in place in place of the persimmon jelly. Continue Reading / Additional Photos / Videos

GreenChef Vanessa Sherwood | Manicotti

manicotti vanessa01 GreenChef Vanessa Sherwood | Manicotti

Manicotti

with Macadamia Ricotta Filling and Cherry Tomato Marinara (raw)

If you don’t have a juice capable of homogenizing nuts, you could try using store bought raw Cashew-Macadamia nut butter. It has to be thick though, otherwise the ricotta mixture will be too runny and will leak out of the manicotti rolls.

I tend to use cherry or grape tomatoes in all of my recipes, except during heirloom tomato season. They taste the best and don’t have that mealy texture that most tomatoes have (even the organic ones) especially in winter.

Serves about 4

manicotti vanessa03 GreenChef Vanessa Sherwood | Manicotti

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GreenChef Chad Sarno | Garden Lasagna

lasange sarno GreenChef Chad Sarno | Garden Lasagna

Garden Lasagna
(Pine Nut Ricotta, Olive Relish, Wild Mushroom, Sweet Pepper Coulis)

Serves 6-8

For the Lasagna:

3-4 round zucchini sliced into thin rounds, or long zucchini sliced thin in strips

4-6 black plum tomatoes, or roma, sliced in thin rounds

1 cup sliced mushrooms (portabella, chanterelle,

baby oyster), toss with 2 T shoyu and 2 T olive oil

1 cup Pine nut Ricotta (see recipe)

1/2 cup seeded and tomatoes tossed with T olive oil

1 cup olive relish (see recipe)

½ cup smoked red pepper puree (see recipe)

½ cup smoked yellow pepper puree (see recipe)

Course sea salt, smoked (for garnish on each plate)

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Raw Energy Bar Recipe With Brendan Brazier

Our friend Brendan Brazier, the vegan tri-athlete, author and formulator of the Vega food products, stopped by to show Sarah and Boise how to make a raw energy bar. This is one of the first products Brendan created during his early days of training.

Romanesco & Fresh Herb Toss By GreenChef Natalia

romanesco fresh herb tossed salad natalia 01 Romanesco & Fresh Herb Toss By GreenChef NataliaPhotographer Natalia

Here in Florida, we are blessed to be at the height of our Farmers Market season. My Saturday ritual involves getting up as early as possible (but never early enough) and heading downtown to visit my favorite organic farmers. Every week I vow to arrive earlier when I hear that I missed out on the strawberries or the last of the Lacinato kale. But come Saturday, sleep always wins. When I finally make it to my favorite booth, I’m always on the hunt for something exotic. Sometimes I can find rare tropical fruits (more often in the summer) and unique citrus varieties. Last week I scored the last of the pink tangelos and WOW–what a treat.

This week I was late. Kale, a major staple for me–gone. So I fumbled around trying to figure out what else to get. I’m a total list maker. I have to be, while shopping for me, my hubby and a handful of clients. Though, in keeping with fresh and seasonal ingredients, my favorite list entry is often “stuff for salad”. Walking around the booth, it was impossible to miss the gorgeous display of Romanesco (a broccoli & cauliflower relative). This is seriously the most beautiful food I have ever seen. It’s bright, lime green and full of spiraling florets. Even better, as much as I love broccoli and cauliflower, Romanesco is a bit more subtle in flavor. I grabbed a perfect looking piece, a ton of fresh herbs and knew I was in for a treat this week. This salad is so light, delicious and absolutely full of fresh herby flavor. If you can’t get your hands on Romanesco, feel free to substitute broccoli or cauliflower.

romanesco fresh herb tossed salad natalia 02 Romanesco & Fresh Herb Toss By GreenChef Natalia Continue Reading / Additional Photos / Videos

After Hours…Raspberry Razzle Dazzle Cocktail (Bite This)

raspberry razzledazzle 01 After Hours...Raspberry Razzle Dazzle Cocktail (Bite This)Photographer V Blak

This sparkling jewel of a drink was the perfect finishing touch for our dinner the other night. The combination of chilled Prosecco and raspberries was so good. Try this recipe next time you have someone special over. It’s very…mmmm.

raspberry razzledazzle 03 After Hours...Raspberry Razzle Dazzle Cocktail (Bite This)

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Chocolate-Peppermint Raw Chilled Fudge (Bite This)

Chocolate Peppermint raw chilled Fudge 03 Chocolate Peppermint Raw Chilled Fudge (Bite This)Photographer V Blak

What can I say, we just moved into our new Brooklyn Hood and I needed a quick welcome to our new place desert. Which is easier said then done, when everything you own is packed tight in moving boxes.

But not to fear… the cute corner health food / deli had everything I needed. Organic chocolate bars, maple sugar and some fresh mint.

Remember this one is raw and is a bit on the delicate side. It doesn’t like warm rooms, so pull this out of the freezer just before serving.

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Chocolate Peppermint raw chilled Fudge 01 Chocolate Peppermint Raw Chilled Fudge (Bite This)
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Sparkling Hard Cider infused with Winter Citrus and Cranberries (Bite This)

Sparkling Hard Cider 01 Sparkling Hard Cider infused with Winter Citrus and Cranberries (Bite This)Photographer V Blak

If your following Bite This, you know recently we escaped the frigid cold of the East Coast and spent some weeks soaking up a little California sun. We spent our nights in a cabin right on the Pacific Coastline, enjoying many outdoor picnics, while we stared out at the beautiful ocean. This recipe came to life as I was preparing one of those outdoor late Sunday lunches. I was determined to find as many ways as possible to use the overflow of tangerines and lemons hanging from the trees around our cabin. I think I did good with this one. Well, the Monkie thought so.

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Cone Happiness, Our Multi Purpose Mango Cones & Green Papaya Salad by GreenChefs Golubka

golubka mango cones green papaya salad 01 Cone Happiness, Our Multi Purpose Mango Cones & Green Papaya Salad by GreenChefs GolubkaPhotography Golubka

The idea behind this post is quite simple. During my childhood back home, street vendors sold all kinds of snacks in small paper cones – toasted sunflower seeds, berries, nuts, candy, and other homemade treats. The food varied depending on the season and the part of the country. The cone is an inexpensive, simple container that was usually rolled and filled right on the spot.

During recess at school, we would often run across the street to a small market and buy whichever snacks were sold that day. Then we would proceed to sit in the schoolyard with our paper cones, gossiping and munching away.

Inspired by those memories, we had the idea to serve salad in an edible cone, just like ice-cream. We wanted to create a cone that would reflect the colours and flavours of the salad and add a nice crunch to the overall effect.

golubka mango cones green papaya salad 02 Cone Happiness, Our Multi Purpose Mango Cones & Green Papaya Salad by GreenChefs Golubka Continue Reading / Additional Photos / Videos

Time To Breathe And Make Some Beauty Beets With Parsley Pesto & Sweet Pepper-Fennel Cream By GreenChef Natalia

beets fennel pesto raw vegan recipe 01 Time To Breathe And Make Some Beauty Beets With Parsley Pesto & Sweet Pepper Fennel Cream By GreenChef NataliaPhotographer Natalia

Oh my goodness, it is time to breathe. I spent the last 6 weeks working 15 hours a day without a taking a single day off and completed the greatest accomplishment of my life thus far…my book. Pure Pleasures: Luscious Live Food Recipes from the Glowing Temple Kitchen (link http://www.glowingtemple.com/purepleasures.php) is published! Wow, that feels good.

So now I’m trying to get back into some sort of “normal” rhythm, whatever that means. There’s actual dinners rather than downing a quick smoothie and yes, I’ve taken a few hours off here and there for time at the beach and visits with friends. Though, I’m having trouble not working because I guess I really created some pretty deep habits. It’s amazing how quickly something truly begins to feel natural. So I’m still up until midnight every night, but now it’s more with promotion rather than production and there’s a lot less pressure if I feel I need to put something off until tomorrow.

These last 6 weeks focused on design, writing and editing, so I’ve really been missing being able to get in the kitchen and create. Like really create. You know, something delicious, beautiful and gourmet, not just tossing together a salad. Now that I’m back to breathing, it’s time to play a little and here’s my first post-book creation that I wanted to share.

beets fennel pesto raw vegan recipe 02 Time To Breathe And Make Some Beauty Beets With Parsley Pesto & Sweet Pepper Fennel Cream By GreenChef Natalia Continue Reading / Additional Photos / Videos

Spicy Cheesy Kale Chips Even A Monkie Can Love

vblak kookiekarma cheesy kale chips 02 Spicy Cheesy Kale Chips Even A Monkie Can Love Photographer: V Blak (CC)

What do you think, time for a follow up to my Double Down Spicy Cashew Cheese post. I know, I am a one recipe skipping record kind of guy. This time, its Juli Novotny’s (kookie karma) famous spicy cheese kale chips. I made them the sameday I made the first patch of cheese, but I never got around to posting the photos or the how to instructions for the kale chips, so today is your lucky day or maybe not.

If you have never had a Kale Chip and think the whole idea of turning a green leafy lettuce into a chip is a bit odd, I am right there with you. The first time I heard about Kale Chips, I thought… what come on. A dried up leaf? But when I got my first bag of Juli’s chips, I was sold. WOW… I mean.. they were just great, but maybe they shouldn’t be called Chips. They are nothing like a corn or potato chip. They are more like a dried leaf or if you don’t fully dry them, they have a texture of a light jerky. Anyways… they are great in their own way. I would eat them any day over potato chips. Especially the cheesy version.

They are more like a dried leaf or if you don’t fully dry them, they have a texture of a light jerky

Now lets get into the how to make them part. The batch I made was enough for 8 people at a party or one hungry Monkie. The hungry monkie being me. I didn’t share any of them. In fact I ate them all within a day I think. I know… what a piggy monkie. But that is okay, it was my first batch and I earned the right to suck them all down and hey I live alone, so who am I going to share them with anyways? Basil the dog? I don’t think Cheese Kale Chips are something that should be on a dogs menu anyways. Carrots, definitely, heavy cashew cheese… hell no.

For this recipe you will need to make the Double Down Spicy Cashew Cheese before you start on the Kale. Follow the link to the recipe. Then follow the instructions below. Plus you will need a dehydrator or a really hot sunny location outside to sun dry thee chips. I am using a dehydrator by Excalibur. Oh and I have added step by step photos to the instructions after the jump, for all you Flesh Monkies out there who are completely new to this thing called Raw Foods. Lets get started… so exciting, right? Continue Reading / Additional Photos / Videos

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