Delicious Ginger And Lemon Pyramid Cakes By GreenChefs Golubka

ginger raw vegan cakes 02 Delicious Ginger And Lemon Pyramid Cakes By GreenChefs GolubkaPhotography Golubka

My professor once told me that everyone’s personality has a distinct shape, much like a zodiac sign. She said that she is a circle, which somehow made perfect sense, and we proceeded to guess the shapes of everyone in the classroom. Circle? Triangle? Square? Everyone had some good laughs while guessing. I knew right then and there that I am a triangle.
I love triangles as a visual element. They always appear in my doodles, which are said to be a great tool for looking into one’s subconscious. Of course, I equally enjoy the triangle’s 3d sister, the pyramid.

Recently, when I saw a mini pyramid cake form for sale, I knew right away that I found a way to do justice to one of my favourite cakes, ginger and lemon. I’ve been making it for a couple of years now, but every bite from every batch makes me smile, close my eyes, and listen to the flavours, just like the first time around.

A simple almond and date crust (at the base of the pyramids) frames the creamy and zesty filling. Here, I sprinkled the cakes with some ground freeze-dried bananas for a pyramids of Giza effect.

ginger raw vegan cakes 03 Delicious Ginger And Lemon Pyramid Cakes By GreenChefs Golubka

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Vegan Cake Pops By GreenChef Callie England

rawxy vegan pop cakes 02 Vegan Cake Pops By GreenChef Callie England Photographer: Callie England

Let it be known, I am that lady who will one day make origami animals out of my children’s sandwiches.

After spending eons of time obsessing over cake pops, I finally had the opportunity to make them for a holiday party that my mom and I hosted wednesday night. What I thought would be an easy feat, ended up consuming three whole days of free time. I kid you knot, it made gourmet raw food, seem easy! It’s one thing to dehydrate for 24 hours, but it’s a whole other thing, to actually be doing something for 24 hours! Let’s just say, I questioned my sanity far too many times than I’m comfortable with in those three days.

Work aside though, the final result was nothing short of complete gratification. And although I told mom I’d never make these again, I’ve already started to plan cake pops for Valentines Day – What can I say, It’s hard to deny my genetic makeup…

So with that, here is the vegan friendly, oh-so-not-healthy, cake pop recipe:

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Creamy Root Vegetable Soup with Spiced Walnuts (Bite This)

bite this post 01 04 2011 Creamy Root Vegetable Soup piced Walnuts 02 Creamy Root Vegetable Soup with Spiced Walnuts (Bite This)

This is such a wonderfully nourishing simple soup to make on a chilly night with all those winter root vegetables you will find at the market right now. Serve with a nice thick slice of whole grain bread, a green salad and you got yourself a meal!

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The World Of Selby Fills My Eyes With Pleasure

Todd Selby 01 The World Of Selby Fills My Eyes With PleasurePhotographer: Todd Selby

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.

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A Raw Meyer Lemon Black Olive Salsa (Bite This)

Meyer Lemon Black Olive Salsa 03 A Raw Meyer Lemon Black Olive Salsa (Bite This)

Meyer lemons are one of my all time favorite lemons. They are sweeter, less acidic and juicer than your regular lemon. You will find them at the markets this time of year up until about April. They also have very soft skin that is tender enough and yummy to eat!

You can not, replace a Meyer lemon with a standard lemon in this recipe.

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Escaping New York / L.A. & Shacking Up With Some Chicks

escaping new york raising chickens 01 Escaping New York / L.A. & Shacking Up With Some ChicksPhotographer V Blak

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…

escaping new york raising chickens 04 Escaping New York / L.A. & Shacking Up With Some Chicks
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Homemade Candied Orange Peels By GreenChef Callie England

candied orange peels raw dessert 01 Homemade Candied Orange Peels By GreenChef Callie England Photographer: Callie England

Over the holidays, I did quite a bit of cooking. And yes, by cooking, I mean the kind that involves heat.

Something I’ve never made before, but have had bookmarked for ages – are candied citrus peels. Now, most recipes and/or ideas I bookmark are usually craving driven, but these, were presentation driven. I didn’t so much care about the food part, I just cared about the process and the final outcome. However, I have to say that I did end up really enjoying them taste wise, and, so did Polo! Sure, they aren’t much more than sugar + more sugar, but I guess if you’re going to eat candy, it might as well be organic, preservative/dye free, and homemade.

For most, this recipe would be nothing short of a punishment given the detail that goes into cutting the peels. For a detailed oriented person like myself though, I found it extremely relaxing. Then again, I’m the person who will scribble the same word over and over for hours on end to calm my nerves… Think I’m kidding? Just look at my desk – I actually think it’s borderline disordered.

Any who, with that being said, it’s obviously not the quickest recipe. But if it’s any consolation, the aromatic qualities from start to finish (peeling, cutting and boiling of the orange rinds) will surely help calm any tension it may bring.

As a side note, the original recipe called for 1 cup of sugar to every 1 cup of water. However, I couldn’t bring myself to use that much sugar. So instead, I used 1/2 Cup of sugar for every 1 Cup of water. In the end, it worked great – leaving absolutely no reason to use the original 1-to-1 ratio!

candied orange peels raw dessert 03 Homemade Candied Orange Peels By GreenChef Callie England
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Fin Oslo / An Organic Fashion Brand Or A Dream? You Decide

I am in the process of deciding on the look and feel of a documentary I am making. I have been spending countless hours researching and watching anything that might inspire me. Anything that might help me create a stunning dramatic film. Well to my surprise, I just stumbled upon something pretty awesome, which also just happens to be from an organic fashion brand. (something I can post on G Living YEAH!) A short film by Fin Oslo called FIN Feline. Beautiful dramatic visuals of a model, a cat, a horse and some water. Oh and yes organic clothing.

Is the fashion line a must have? I don’t know yet, but the video stopped me in my tracks and definitely makes me want to know more. How about you? What do you think? Aria said… too slow.

Behind The Scenes – FIN Feline shot on Phantom HD Gold

Sun Dried Tomato, Basil and Olive Tart By GreenChefs Golubka

sun dried tomato basil olive tart raw recipe 01 Sun Dried Tomato, Basil and Olive Tart By GreenChefs GolubkaPhotography Golubka

Before falling in love with raw food, I went through a vegetarian phase, which lasted for several years. My kitchen shelves are still stocked with lots of inspiring cookbooks from that time. One of my favourites was New Vegetarian Food by Christine McFadden. It had a number of smart, tasty recipes that I kept coming back to, and this tart is a tribute to one of them. A sun dried tomato, basil and olive tart.

Let me just say that the recipes for both the original and raw variety of this tart are very close to my heart.
The former reminds me of the time when I just became interested in whole foods. It brings me back to those first few exciting years in the kitchen, when I discovered that nourishing food is also versatile and delicious.
The latter is a source of personal culinary achievement. I love it when a recipe that I’ve been daydreaming about comes together just the way I imagined. This raw tart tastes almost exactly like the original, or maybe even a bit better.

Of course, the original recipe calls for ricotta and parmesan cheeses, eggs and butter. After some brainstorming and careful estimations, I came up with this little tribute, and we loved it on the first try. It’s wonderfully creamy, with a subtly spiced crust, and bits of basil, sun-dried tomatoes and black Cerignola olives spread all throughout.

Luckily, it’s the season of fragrant, local & organic tomatoes here in Florida – just in time to garnish and bring some sweetness to the plate.

I made several tarts of different sizes, as I usually do with any kinds of tarts, pies, or quiches. There were individual, baby ones for Paloma and for bringing to lunch at work, and bigger ones for the whole family. I also discovered that the tart holds very well in the refrigerator for several days, unlike many other raw dishes. In fact, it becomes even better after it sits and all the flavours become integrated.

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Scarlet Quinoa (Bite This)

Scarlet Quinoa 02 Scarlet Quinoa (Bite This)Photographer V Blak

I have had many different incarnations of Scarlet Quinoa. Mostly people make it with red Quinoa because, well, it’s red. But I don’t really like the flavor. Tastes too earthy for me. Though I do like it as a breakfast grain with dried fruit, but that’s a different bite…My version is a super, delicious, simple recipe to whip up. Especially if you have some leftover Quinoa from a previous dish. And let’s not forget, it looks prudy too!

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Stress, Good Times, Kids and Some Raw Macaoni and Cheese By GreenChef Juli Novotny

juli mac cheese raw food 04 Stress, Good Times, Kids and Some Raw Macaoni and Cheese  By GreenChef Juli NovotnyPhotographer Juli Novotny

Ok, so it’s been a long couple of weeks for me. I have tons and tons of work to do and NO SITTERS! Our last sitter {that I talked about before} had to start her teaching career and has officially left us! We have been sitter searching and have found some lovely ladies but nobody has yet to start!

So that means next week will be well over a month without any help around here and I’m starting to go CRAZY. It’s been really fun at times, but mostly it’s been 1 hour naps {just enough time to clean the house, or take a shower, MAYBE}, me falling to sleep in bed at night with my oldest, waking up at 5:30 and sometimes 6:30a every day to “mom, I want juice…can I watch a show? Where are my toys? Mom, I’m hungry. Can we have a treat?” and LITERALLY having NO time to myself.

We’ve had a biting episode {oldest biting youngest}; Older pushing younger child in the bathtub, clothes and all; House paint being dumped all over our nice patio floor and super exciting stuff like that.

The TV, that I normally despise, has become my best friend.

Having my house cleaned yesterday was the HIGHLIGHT of my week. And driving in the car has become a nice relaxing time for me too: “ok boys, we’re getting in the car and driving to my office for kale chips and kookies!!!!!”

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Walnut Milk Banana Date Shake (Bite This)

Walnut Milk1Banana1Date1Shake 01 Walnut Milk Banana Date Shake (Bite This)Photographer V Blak

My Monkie loves his bananas. He practically eats one everyday. First thing in the morning, usually for his breakfast, along side his precious espresso. I know, not the best way to start the day. But, you see, Monkie immediately gets up and starts to work. Breakfast is not the first thing on his mind. But, being who I am and we are together, I think about it a lot. How important breakfast is to give my Monkie energy, as he starts his day. And thus, this banana loving shake was born… :)

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