Here at G Living we get books and other stuff sent to us all the time, which is great, but most of it isn’t worth posting about. It’s either dull stuff or just isn’t that “G”. And if it’s not “G” or just plain dull, we either don’t post about it at all or if we do, it’s not always pretty because we tell it as we see it. But with that said, out of the last 40 books or so that have come our way in the past year, this one is definitely a stand out. It’s called American Horticultural Society New Encyclopedia of Gardening Techniques. Yeah I know, could they make the title any longer? Anyways, it’s amazing and I am addicted to carrying this 4 pound thing around with me right now. Well, maybe it’s not 4 pounds, but it is pretty hefty, in a good way if you know what I mean.
I’ll admit, am completely new to gardening at the ripe old age of 42. Yes, I have waited 42 years to start figuring out just how plants grow and what the heck they actually need to stay alive. I have killed many many plants in my time I am or was completely clueless how to even start a garden. I didn’t really even know how to plant seeds. Do I put them in those little green house starter trays? Can I just drop them in the ground? How do I plant trees, what plants grow where, how much water do they need, why didn’t my seed germinate and so on. Like any newbie I have a million questions and that is exactly what this book is all about. It’s like the google of gardening but in a book form with detailed illustrations. I love it.
I can see my grandparents shaking their heads at me right now, saying something like duh…. its an encyclopedia, you daft Monkie!
This is not one of those re-hashed gardening books filled with old photos ripped out of gardening magazines from the 80’s or worse the 70’s.
You can’t go wrong with this book. This is an up to date modern book with a fresh feel to it. This is not one of those re-hashed gardening books filled with old photos ripped out of gardening magazines from the 80’s or worse the 70’s. You know the books I am talking about. They are billed high in the discount section of Barns and Nobles. Those books are a desperate attempt to re-use old stuff and passing it off as new. Those books bore me. This is one feels like it was create especially for the modern urban gardener, which I am guessing is probably someone like you and it’s definitely me.
Since summer is actually over, and I’m starting to eat things like mushroom stuffed pumpkin, it’s about time I posted my lemonade recipe. This post is long overdue, as my schedule seems to be more and more insane as the hours pass (but no excuses!). Regardless, this recipe was a special one I concocted for my trip to the gluten-free potluck in honor of Shauna and Danny’s new book, The Gluten-free Girl & The Chef.
I think this was my first official blog outing, which made me incredibly anxious, but I knew I would be safe in an environment based around Shauna. Hers was the first blog I ever read, after becoming gluten-intolerant (or…finding out). I read her book and cried, laughed, and sat in amazement at her writing and ability to share herself. I so admire that, being an incredibly private and possibly paranoid person myself. I’ve followed her ever since, and was excited by the idea to not only meet her, but make something to bring. I knew it had to stand out from the potluck crowd, and as my concord grape obsession was led by the summer season, I made a lemonade. I previously made a blueberry lemonade, which I still love, but this is a more unique combination of flavors that luckily went over very well with all the attendees.
I read her book and cried, laughed, and sat in amazement at her writing and ability to share herself.
(The Gluten-free Girl & The Chef Book Promo – Not A Vegan or Raw Recipe Book)
Are you a creative soul living within the walls of a wacky crazy world of your own creation? Or are you just another beige dwelling number crunching McSomething sucking drone monster? Okay there are other options, you may just be the most awesome flesh monkie on the planet, living in a master piece of design and style. That last one wasn’t you? Hmmm, I am running out of descriptions. Let me get to my point. Do you ever wonder how that first group actually lives. The creative wacky world type. Well, wonder no more. Welcome to the world of The Selby.
Todd Selby is a portrait, interiors, and fashion photographer and illustrator. His project The Selby offers an insider’s view of creative individuals in their personal spaces with an artist’s eye for detail. The Selby began in June 2008 as a website, theselby.com, where Todd posted photo shoots he did of his friends in their homes. Requests quickly began coming in daily from viewers all over the world who wanted their homes to be featured on the site. The Selby’s website became so popular—with up to 35,000 unique visitors daily—that within months, top companies from around the world began asking to collaborate.
The title of this post is really my own little person fantasy. As of now, I have just baby stepped out of L.A. and I am about to baby step into New York City and I already have one chick, but she isn’t the egg laying type. She is the egg eating type, if you know what I mean. In the near future, I would love love love to take a big step out of NYC / L.A. and land somewhere in the world, where having a bevy of chicks calling my name wouldn’t seem that unusual to the local folk.
For all those chick/canning dreamers out there, I present to you, two books sent to me out of the blue. Keeping Chickens and Canning Preserving with Ashley England. Two very well written and designed books about you guessed it, raising chickens and canning your own food for the urban dweller who thinks about escaping to a simpler life.
The author Ashley turns out to be a recent escapee. She is on her own adventure figuring this modern homesteading type of life out for herself and the books are a way of sharing that adventure. She even has a blog (small measures) and a few videos if your not the reading type. Her series of books which go for $14 each, would make a great gift. I thought the books were really well done. I give them two monkie stubs up…
One of our very own, GreenChef Judita has authored her first Raw Food Recipe book coming out May 2011. The book is called “Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home” and is available for pre-order now on Amazon.com.
I just wanted to give everyone a sneak peek at what Judita is up to and to feature her awesome video below. In the video Judita talks about her path from Rock Star, to GreenChef Food Star and now on to becoming the star of her very first book. Hope you enjoy this sneak peek. More to come in the next few months. We will even be featuring some of the books beautiful and fun recipes right here on G Living.
Also make sure to check out Judita new site at rawjudita.com for all her latest news.
Man, I missed those skinny bitches. Especially G Living pal, Rory Freedman, who along with former model, Kim Barnouin, have crafted a very tasty niche for themselves with their (how shall I put it) “unique” voice. After the outrageous success of Skinny Bitch — which with help from the Skinniest Bitch of all climbed its way stiletto after stiletto up the New York Times bestseller list and refused to budge — the girls are back with their follow-up, Skinny Bitch in the Kitch.
The tone is set from their opening gambit: “What’s better than eating? (If you say ‘sex’ you’re either a liar or a pervert). The answer is: Nothing! There’s nothing better than eating!” The book then serves up 75+ healthy plant-based recipes including: the Big Ass Veggie Burrito, made with whole wheat tortillas and guaranteed not to give you one; and Chocolate Suicide Cake, which incorporates unsweetened apple sauce so as not to leave you depressed after eating it. (Preferably not whole thing.)
The recipes are broken up into handy sections with deliciously imaginative titles, everything from Bitchin’ Breakfasts to PMS (Pissy Mood Snacks), Down Home Cookin’ to Happy Endings (Desserts). While Rory and Kim consider their recipes to be pretty “normal”, you will need to stock up with some skinny bitch staples: Bragg’s Amino Acid (soy sans MSG), Coconut oil (as a substitute for Olive Oil) and Agave (nectar of the Gods).
So, take it from the SBs: stop cooking crap and start looking hot! It’s hard to argue with that.
G Living’s Brendan Brazier is one the world’s few professional athletes whose diet is 100 percent plant based. He’s a professional Ironman triathlete, bestselling author on performance nutrition, and the creator of an award-winning line of whole food nutritional products called Vega.
The following is our second excerpt from Brendan’s new book “The Thrive Diet”, on sale now in Canada and and in the U.S. in January.
Whole Foods For Complete Nourishment The healthiest way to meet nutritional needs is to simply eat a diet rich in whole foods. Food-sourced vitamins and minerals are superior to their laboratory-created counterparts. As I noted earlier, many calcium supplements are derived from nonfood sources — oyster shells, bovine bone meal, or dolomite — none of which the body is able to use efficiently. Again, the more work the body must do to assimilate nutrients, the less usable energy it will be left with. Salt is another illustration of this. Salt derived from the earth or the sea is often added to food during processing; salt is rarely consumed in its alternative form — plants. Yet, that is a much better way to get sodium in your diet: Let the plant draw and assimilate it and other minerals from the soil or sea, doing most of the work for you. My favorite source of sodium is raw dulse. A sea vegetable, dulse is exceptionally healthy, offering a plethora of minerals that help prolong hydration and therefore endurance.
This book is gorgeous, first of all. It’s one of those books that you can certainty judge by it’s cover. Miha Matei, who did the photography for the book did an amazing job, and the design and styling is beautiful as well. The colors and richness of the cover photo and text tells you a lot about what the book is about and filled with. It is happy and colorful, but with a sophisticated and refined edge, reminiscent of a modern Matrix Varenna kitchen. Very New York.
The book is layed out in a unique fashion. Instead of the contents being organized by the type of meal, the chapters are divided by the style of the meal. Each chapter represents a different inspiration of types of recipes and food combinations. The first chapter, Blossom, is all about the seasonal array of food blossoming in the spring and summer, crafted into light and refreshing dishes. It’s filled with recipes featuring tomatoes, cucumbers, squash blossoms, basil, cantaloupe, watermelon, plums, micro-greens, avocado, apricots, fava beans, raspberries, and many more mouth watering foods.
The Contemporary chapter is filled with dishes that are uniquely creative and sophisticated in design and presentation. Visually, this chapter is stunning, filled with stylized dishes that stand out with vibrant light and dark contrasting colors. The Black Sesame and White Coconut Dumblings with Creamy Miso Sauce is particularly ‘Contemporary’ and vibrant, with white coconut wraps nestled inside black coconut wraps, scrunched together with the tie of a green chive that sits on top of a light brown miso sauce on an all white plate. There is also a Jackson Pollock inspired raviolo with arugula pesto that uses red and green juices to artfully splatter rich colors into the canvas of beige coconut wraps, much like a Jackson Pollock painting. And there is a Shitake Ravioli with broccoli rabe, balsamic fig puree, and ginger cream. I also love the Heirloom tomatoes, warm “cheese” crisps, and melting olive oil “ice cream”. The various white, yellow, orange and green tomatoes are sliced into thick squares that look like translucent pastel colored frosted sea glass that gets washed up on the shore of the beach.
Okay so the book really isn’t about the G Living Monkies or even about me the Monkie Dark Overlord, but it should be. I am the darkest, greenest, juice guzzling monkie on the planet. I need a little praise too. I am just joking, I would guzzle green juice if anyone praised me or not. I am just that kind of Monkie.
The book (Thanking The Monkey) is by author Karen Dawn and is described as a book about Rethinking The Way We Treat Animals. No, it’s not a scared straight kind of book, with night video images of lab animals with their brains attached to shock devices. I think its a lighter fun type of book, in the same vain as the Skinny Bitch Books by my friend Rory Freedman. Her books are still on the NYTimes Best Seller List, how cool is that! Now to be honest, I haven’t seen the book yet, I just stumbled across a video on Youtube, which I posted below. In the video all the people I know are in the video and they even used my photo of Darrell Hanna with the rescued calves from Animal Acres.
Soon, I will go out and get a copy of the book and report back what I think of it. But until I get one, here is the official book description from the publisher and if you get a copy before me, post your thoughts below!
My name is Rory Freedman, and I’m a food addict. There. I’ve said it. Granted, I’m half-kidding. But only half.
A few months ago, I started to feel a little under the weather. And that pretty much never happens to me because I generally take such good care of myself. But I had a few nights that I didn’t get enough sleep, and a couple of days that I didn’t eat well and I smooched a boy I later found out was sick. I’m not blaming him if I was in my usual healthy state, it wouldn’t have mattered. I take full responsibility for having a compromised immune system. (But I do have to say: What kind of an asshole kisses a girl without telling her he’s sick?! Douche bag. Blah, blah, blahI was sick. I didn’t want to take antibiotics; I haven’t taken them in forev. But my body was taking a long time to get well. So I made the decision then and there to do a juice fast. When we eat, our bodies’ energy goes to work on the food, breaking it down and sorting it all out. When we don’t eat, our bodies energy goes to work on us, getting around to all the shit it stored while we were eating. A juice fast would keep me nourished and satisfied, but would allow my body to tackle whatever that dirty boy infected me with.
So I picked a date to start the fast. And then I moved it back. And I set another date. And moved it back. And again and again and again. I always had a good reason: I’m gonna be in a seminar this weekend. I won’t have access to fresh-squeezed juices. I’m gonna have so many leftovers from Thanksgiving. And those are my favorite foods. I have too much food in my fridge. I can’t stand to waste. I came up with so many excuses, that finally my reason was, I’m all better now. I don’t need to fast anymore.