This is crazy, how come I have never seen this site/video before. The WindowFarms project is a non-profit organization out of NYC, collaborating and designing gardens you hang in your window. They have over 13,000 members all working together to create new improved systems. This is so awesome, I am thinking even a plant killing dark monkie like me could get this right. Look how cute the founder is too. Right?
The windowfarms project approaches environmental innovation through web 2.0 crowdsourcing and a method called R&D-I-Y (research and develop it yourself). Big Science’s R&D industry is not always free to take the most expedient environmental approach. It must assume that consumers will not make big changes. Its organizational structure tends toward infrastructure-heavy mass solutions. A distributed network of individuals sharing information can implement a wide variety of designs that accommodate specific local needs and implement them locally. Ordinary people can bring about innovative green ideas and popularize them quickly. Web theorists like Clay Shirky claim that this capacity to “organize without hierarchical organization” will be a fundamental shift in our society brought about by the web over the coming decades.
(More videos after the jump)
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Photographer: Aria Alpert
Yes, friends, this is almost it. The Awaiting Table is coming to an end. It’s been so lovely but, I gotta tell ya, I am f-ing filled to the brim with food and wine. I need to stop f-ing eating and drinking! Ahhhhh… 1 dinner and 1 lunch to go…I think I can…I think I can…I think I can…okay…twist my arm…. :)
The temperature keeps rising here so we wanted to create the least amount of heat in the kitchen while making dinner. That was the plan anyway. But as you know, plans don’t always go as planned. Somehow I volunteered to make the eggplant over the hot stove. The dish shoulda been called eggplant with essence of Aria from all the sweat I dripped making them. And right next to me, Ted was sweating a big pan of yellow bell peppers and next to him Giuseppe was sautéing a pot of string beans…I mean…come on guys! This was probably the MOST heat we made in the kitchen!
The only thing that wasn’t creating any heat was a classic Leccese dish. It’s basically a bread salad with fresh vegetables. The difference is that they use a local dense hard bread to do it called, Frise Integrali. It’s cooked like a biscotti so it’s very hard and the only way they eat it is by soaking it in water to rehydrate it and then eat/use in recipes when soft. Am I the only one who finds that strange? I mean, why not just keep it soft in the first place? Well, I asked of course, and Silverstro informed me that this particular type of bread has been around for years and originally was eaten by field workers and those who travelled long distances because it doesn’t spoil. So they would pack the hard bread in their bag and when they got hungry travelling along the countryside, or working in the fields, they would forage some wild onions and tomatoes, what ever they could find and soak the hard bread in the fresh stream until soft and managia (that’s eat in Italian)! Well, I’ve tried it both ways and personally, I like it better crunchy. But then again, I’m American, so what do I know… :)
Photographer Heather Pace
Blueberries – nature’s candy and nature’s medicine, packed with antioxidants, fiber, and vitamin C. I just happen to live in blueberry country. It’s one of the few perks of living in the north. Every year I battle the bears out in the old logging roads to pick pails and pails of berries. I gobble them up in their natural state, in addition to using them in smoothies and desserts, before freezing heaps of them to enjoy throughout the year.
The taste of wild berries can’t be compared to store bought ones – in fact, I never buy them because I know what the REAL ones taste like. I often invite my raw food friends up to my little corner in northwestern Ontario, Canada to partake in my wild adventures, so consider this an invite to join in my summer berry expeditions!
I hope you’ll give this blueberry cheesecake a try. It’s delicious with the cardamom but you could easily omit it if you’re not a fan.
Photographer: Aria Alpert
If my life in Italy wasn’t envious enough for you… and me for that matter …I’m gonna break down my days here in Lecce. Around 10am we all meet at the café for our morning espresso drink of our individual choosing. I first started out with an Americano but since it is so freaking hot here I have moved onto the iced espresso with the almond milk I talked about in my previous post. Oh and since I am being so honest with you all, I must admit, my one shot of espresso has moved onto two! It’s a pretty molto bene way to start the day, I gotta say.
So, after we all slowly enjoy each other’s company mixed with the gentle kick from the caffeine, we walk down the road to the famers market and buy all of our fresh produce and ingredients for lunch and dinner. After shopping we walk back to school in the hot summer sun and start our prep to cook lunch. Also, if we are making pasta, we will make 2 different shapes and we’ll enjoy one shape for lunch and the other for dinner.
This is the first time in a long time I have enjoyed eating pasta. It’s fresh and dense and chewy and light and hearty all the same time so less is more, which means you don’t need to eat a mound of it to feel nourished and get satisfied. And since it’s a blend of unprocessed whole grain barley and semolina flours, it gives it tons of fiber, which makes for lovely regularity for this traveler. Sorry…I’m just saying…
Ummmm…before I mention what we prepared, I just want to give a shout out to a very special particular G Monkie who informed me that I am the first and only one blogging on this site who is writing about non-vegan dishes. Thank you for allowing me to share my non-vegan ways!
On our menu it’s actually called the Pumpkinseed and Herb Salad, but otherwise referred to by me as my favorite breakfast salad. I wake up craving this salad. And yes, it’s meant to fix me. I started eating this specific green mix because I was told that I probably need more of the sexy mineral zinc in my system, among other things. I haven’t been feeling well (at all) so this salad is part of my healing plan. My books are all about how raw food makes you feel amazing. I used to feel amazing. Why do I now feel like shit? And how can I admit that? (Doing it now). More on the healing plan as soon as I can find more time to write about it. Back to zinc. Pumpkinseeds happen to be very high in zinc. And so my love affair with pumpkinseeds has been rekindled.
Years ago in another (not raw) restaurant, I put a pumpkinseed salad on the menu: lolo rosso and red oak lettuces, shaved bosc pear, shaved pecorino, toasted salted pumpkinseeds and pumpkinseed lemon dressing. While I love delicate fluffy greens like lolo rosso and red oak, what I really can’t get enough of are kale and herbs. I could eat bathtubs of kale.
So, I started making myself this salad at the restaurant. Kale plus a bunch of parsley leaves, cilantro leaves, and torn mint leaves. Add hempseeds (full of omega-3’s… good for so many reasons!). Then toss the whole thing in a dressing made of pumpkinseed oil and lemon juice, and plenty of salt (ideally Himalayan crystal salt). You can also use a mix of olive (or other) oil with the pumpkinseed oil since the flavor is strong, and good quality raw organic pumpkinseed oil happens to be super expensive. (ours comes from Austria, raw and organic). I love maxium pumpkinseed flavor so I use just that oil and lemon (and salt). Top this green pile with a handful of pumpkinseed macadamia parmesan.
Photographer Heather Pace
Green soup is great any time of year, and a tasty way to consume protein rich greens! Raw soups in general are cost effective, nutrient dense, and filling from all the fiber and water.
Play around! Even one ingredient change can make a huge flavor change, so the sky is the limit here. I also like adding a bit of tomato, or whatever happens to be in season. Avocado provides some body and creaminess to the soup, herbs give heaps of flavor, and a bit of lemon juice or apple cider vinegar adds a bit of acidity to balance flavors. Always remember to add a little something salty, like himalayan or sea salt, nama shoyu, or seaweed, to bring out all flavors.
Occasionally I like to garnish my soups with crunchy, flavored seeds. I like to make big batches to keep on hand. They store for ages in the fridge!
For the Green Herb Soup
1 cup spinach
1 large stalk celery
1 handful fresh cilantro
1 handful fresh parsley
1 handful fresh dill
1-2 tsp apple cider vinegar
1/2 clove garlic
Salt, to taste
What did I tell you! People around the world do like me, I mean G Living. I just came across another blog giving us a rave review. The Vegan Healthy Happy Life site has a list of the Best Vegan Blogs and they even have a graphic of dancing veggies with names above their heads. Guess who’s name is above the 3rd veggie (the cucumber), yes that is right, G LIVING. All you drone-freezer heads are now seeing just how popular, your dark monkie really is. There is one question I have for Kathy, the woman who created the list. Why number 18? Shouldn’t we be number one? Really, I think that is where we should be.
Number 18: G Living Just discovered this modern, chic, video, trend-infused site. New fave.
Searching for the Best Vegan Blogs on the web? Look no further. I’ve researched, scrolled and scoured the web for the best vegan blogs. Top Favorites – these are the websites I personally visit reguarily for a number of reasons. If you don’t see your site here and honestly think it should be please reach out to me – the web is vast and I have not seen every single vegan site (though I DO try!)
See, new fave! Bam.. We are on a roll now. It only took, hmmmm 5 years, but hey who is counting. :)
When it comes to healthy living, I’m all or nothing. I love raw food, because it keeps me on track and feeling in control. Right before I even knew what this lifestyle was all about, I was a super junk food eating vegan. Like full on dinners of potato chips because, well, they tasted good and they were fairly natural, meat & dairy free. But healthy? Let’s get real. Overnight I decided raw was the way for me and haven’t looked back. Most importantly, I pushed through the transition and pumped my body full of as many greens as I could handle until I craved them as I once craved chips.
My lifestyle is rooted in pleasure—but not the kind of fleeting pleasure a bag of chips used to give me. This is a flow of pleasure. I love to go to the farmer’s market and hand pick every veggie, sniff the herbs and taste the ripe fruits. I adore creating in my kitchen. A little of this and a little of that = magic. As a life long foodie, you know I love to eat and indulge in all of the pleasures of gourmet raw food. But the most pleasure for me? I feel amazing. I don’t get sick, like ever. I’m completely blissed out. It’s deeply empowering.
Last week we discovered GreenChef Chloe on VegNews and we posted her 4th of July dessert video. This week, we bring you her Vegan Avocado Pesto Pasta video (recipe link). This is a pretty simple and quick recipe, even I could imagine whipping this one up for dinner or lunch. Which means, I will be making this for sure in the next few days. If the recipes are too complicated, I tend to wait for a visiting greenchef to make them for me. I know, I am a very spoiled dark monkie.
Enjoy the video… and go checkout VegNews Magazine, they gave us an award a few years back. Best site to read at night, or something like that. No, I don’t know what that means either. Maybe we are too dark to be read during the day. Also, take a few minutes to see more recipes by Chef Chloe on her site, chefchloeblog.weebly.com
Golden and Green Cannelloni with Sun-Dried Tomato–Ginger Marinara, Mint-Basil Pistachio Pesto, Green Zebra Tomatoes, and Pine Nut and Black Truffle “Ricotta” (raw, vegan) Recipe by GreenChef Matthew Kenney
Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney
The first raw food dish (or at least, the first successful raw food dish) that I ever created was a green zebra tomato lasagna that I designed for my first raw food menu. There was never a single evening that it wasn’t the best-selling dish on the menu, which lies in the fact that it offers familiar flavors in a unique form. Raw food can often be intimidating, especially for those who have never tried it, and the components of this dish resemble a welcoming gesture—tomato sauce, pesto, ricotta, tomatoes. They work together, we’ve all tried them, and the dish is full flavored.
Beach weather is finally here and the best way to cool down is to strip down. But what about your stomach? Just as you reach for that bikini (or speedos) that has been stuffed in the back of your drawer, you may find yourself unnerved by a panicked assessment of your neglected core muscles. Yet the thought of doing hundreds of boring and painful crunches is probably even more dreadful.
Good news! You don’t have to do any crunches or sit-ups to get beautiful sleek abs and a strong healthy core. There are many exercises that engage the core indirectly and are effective and fun. One of my favorites is the plank pose in yoga. There are many variations of the plank. To increase the intensity and target the abdominal muscles, try this modified plank exercise with a leg lift on a stability ball: Continue Reading / Additional Photos / Videos
Attention “G” Moms / Dads, Juli Novotny, one of our very own GreenChefs, is busy building her own “G” space on the internet called Puremamas. Her site is completely focuses on “G” children and families. Part her blog is focused on decor, where she features new families and their eco modern interior designs! You know, she basically is doing a mini dwell thing. Seeking out cool design ideas people put together as their families grow. Is your babies room vogue / dwell worthy? Great, Juli would love to see all your hard work.
If you would like your nursery, children’s room or play room to be a part of it, she’d LOVE to feature you. So much so, in fact that she will also send you free Kookie Karma (which are soooo good by the way) products if she uses your images and story on her blog. Continue Reading / Additional Photos / Videos