A Raw Mulberry Mousse by GreenChef Heather Pace

Mulberry raw Mousse dessert 02 A Raw Mulberry Mousse by GreenChef Heather Pace

I love love love mulberries. They’re one of my top three favorite dried fruits, and are like sweet, chewy candies without the refined sugar. I was fortunate enough to taste fresh mulberries a few summers ago, and wow, what a treat! Mulberries are high in antioxidants and a rich source of vitamin C and iron, so get your snack on! I keep a stash of these dried gems in my purse for emergency snacking purposes, and I particularly enjoy mixing them into dark raw chocolate. They also make a fabulous topping for ice cream – when they’re cold, they’re crunchy! For a great breakfast cereal, toss them with dehydrated buckwheat, cacao nibs, and drizzle it all with cold almond milk. Yum!

Recently I was inspired to turn these goodies into a creamy, luscious mousse! I use irish moss to thicken and “fluff” the mixture. Irish moss is a seaweed rich in minerals, and is high in protein, calcium, iron, magnesium, in addition to other nutrients. It also acts as a skin nourisher and softener, so make extra irish moss gel and wear it as a face mask! Continue Reading / Additional Photos / Videos

Apricot Cobbler {turned healthy} By GreenChef Juli Novotny

apricot cobbler raw juli novotny 01 Apricot Cobbler {turned healthy} By GreenChef Juli Novotny

I am SO excited about the summer season – TONS of fresh, local and my fav fruits in season. I have this theory that I made up a few years back – EAT tons of local seasonal fruits and veg and you will boost your immune system. The local and seasonal part is the key. I do it with my kids and they seem to be flu and cold-free most of the year {maybe one a year if that – SO FAR}! Roman has yet to be sick and he’s a almost 14 months old.

Anyways…so… I woke up last night dreaming of apricot bars {I definitely don’t eat those anymore}. My girlfriend Kelley Lilien and I used to make them with oats, flour and butter as a crust then topped with apricot preserves {store bought}. They were to die for. So I thought to myself, hmmmm, wonder if I could come up with something comparable? Luckily I had local seasonal apricots on hand.

My recipe makeover turned out AMAZING, but not as firm as I’d liked. So, I am calling it a cobbler! The whole family enjoyed it, together with a scoop of Tomberlies raw vegan ice cream! YUM!

For the Preserve

4 apricots

1.5-2 lemons, juiced {depending on size}

2/3c agave nectar

1 tsp Kuzu {wild root starch} OR chia seeds

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What If Everything Is Perfect Just The Way It Is | Aria Alperts, Italian Journals

aria roma postone 01b What If Everything Is Perfect Just The Way It Is | Aria Alperts, Italian Journals
Photographer: Aria Alpert

So, this is what happened. I am in Roma right now and, being that I am a foodie, I was taken to a hidden Italian slow food restaurant last night for a 9:30pm dinner. Which meant that we didn’t really eat until 10:30pm, much much later than I normally eat. But I was fine with it. I mean shit. I am in Roma for f-sake!

We started with a salted cod capriccio with black truffles and red onion dressed with lemon and amazing olive oil. Then we went on to have fried zucchini flowers and olives, then we split an order of anchovy, raisin, pine nut homemade tagliatelle pasta and then I ordered an onion flan and he had the rabbit.

Oh yes and washed it all down with a lovely crisp bottle of white wine. Oh and I forgot to mention the traditional Italian aperitivo we started off the evening with, at a bar overlooking the coliseum no less. I forgot what the aperitivio was called but it was a mix of campari, sweet vermouth and sparkling white wine. Bitter and very very strong. Definitely woke my jet-lagged ass right up! Anyway we ate and drank and all was delish and merry. Oh and very salty. A bit too salty but f-it I am in Roma remember.

What is my point at painting the picture of my eating and drinking…well first it’s fun and if you are anything like me I like to have a visual…but my main point is…I went to bed with a full belly and a warm fuzzy wine haze. Which, not only affected my not so sound sleep but I woke up feeling not rested and very salty. Puffy to be exact.

aria roma postone 04 What If Everything Is Perfect Just The Way It Is | Aria Alperts, Italian Journals Continue Reading / Additional Photos / Videos

G Living Presents Our GreenChefs Pilot Episode

greenchefs pilot episode G Living Presents Our GreenChefs Pilot Episode

We have decided to share with everyone, our pilot episode of GreenChefs. This is just a rough idea, what the show would be like. Hope everyone enjoys the show. Feed back is more than welcome and again, anyone out there interested in helping us take the shows to broadcast TV, please reach out and let us hear from you.

Recorded ‘as live’, Green Chefs is a plant-based cooking show like you’ve never seen before. Each 30 min episode features four incredible themed recipes to satisfy the palate and curiosity of any food lover. Set in the high-end designer kitchen of our Venice studios, three cameras cover every angle and each delectable close-up.

Join our G host, Sarah Backhouse, as she introduces us to the top chefs in green cuisine. Together they use the freshest and finest organic ingredients to create truly sumptuous plant-based dishes. With a splash of attitude and good measure rock n’ roll, our slick, glossy on-air look and feel will leave you wanting more. Green Chefs. Eat Green. Be Happy.

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The Salad | Aria Alperts, Italian Journals

arial alperts italian journals thesalad 012 The Salad | Aria Alperts, Italian JournalsPhotographer: Aria Alpert

It’s my last night here in Roma before I take to the train. Time just seems to go by smoothly here. There is a flow that has effortlessly slipped into my Roma life. Well, in my life in general but I am here now so…

Tomorrow, I am off to the town of Lecce, to attend, hopefully an amazing week long authentic Italian cooking school. Which happens to be in the Region of Puglia, right along the Adriatic Sea. Damn. I can’t believe this is my life. I have always been envious of those brave people taking trips like this, alone. And then, boom, here I am, doing it. Wow, how quickly your life can change if you choose to change it. Magic starts to sprinkle in and you suddenly find yourself in Italy. In ROMA!

This is also my first night without plans and I am hungry. A familiar loneliness crept in to my mind but thankfully quickly left. Aria, I said to myself, you are in Roma, get over yourself. No time to get depressed. No need to wallow. Get your ass up and out and explore the streets. Stumble upon a cute little café for dinner and embrace life. This moment. As is it is. Cause, remember the last post? I am here now. And it is perfect. And if it wasn’t, well, then, it would be different, right?

So I go walking, feeling the gentle warm breeze guiding me along the cobblestone street and the fresh Roman blisters on the bottom of my feet growing with each stride. It’s already 8:30pm and I seem to be falling right into the late dinner schedule here perfectly too. What do I want…hmmmm…a nice big crisp salad. Greens. Dark. Bitter greens. Simply, that is all I want.

arial alperts italian journals thesalad 02 The Salad | Aria Alperts, Italian Journals Continue Reading / Additional Photos / Videos

GreenChef Melissa Davison | It’s Fruit Sushi Time

“This was certainly a new concept for me. A sweet tropical kind of “sushi”. Rice made out of macadamia nuts, and topped with delicious fresh fruits and a fruit dipping sauce. No nori, no soy sauce, no real rice and certainly nothing fishy here. It was a refreshing twist on sushi though with cute little chop sticks and dipping it in a zesty raspberry puree. I really enjoyed it. It was a bit on the higher fat side with the macadamias and quite filling, but also very healthy. It was like a fun naughty desert.” – Indulge

fruit sushi time GreenChef Melissa Davison | Its Fruit Sushi Time

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Fish Farming | A Pound of Flesh

fish farm environment pollution 03 Fish Farming | A Pound of Flesh

Fish farming – aquaculture – has taken hold as a major new industry in the world , and in this period of an ever-expanding global market, it promises to continue growing. But there are some important issues to consider when we buy farmed fish for consumption. The foremost question on my mind is “Is this a sustainable industry? Do the inputs (feed, habitat set aside for farms, etc.) equal the outputs (the amount of fish that eventually goes to market)? A second question is “Is farmed fish as healthy as wild-caught fish?” Finally, “What is the cost to the environment?”

Time magazine recently weighed in on some of these issues and uncovered the following facts:

    Nearly 40% of all fish consumed worldwide comes from aquaculture.
    The industry has grown 9% per year since 1975 and demand for species such as salmon, tuna and shrimp has doubled since then.
    To produce 1 kilogram of high-protein fish food that is fed to ocean-bred, farmed fish, it takes 4.5 kilograms of smaller fish.

fish farm environment pollution 01 Fish Farming | A Pound of Flesh

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Smoky Black Beans (Bite This)

bite this post 12 28 2010 black beans Smoky Black Beans (Bite This)

It’s time to put down that can opener and start making your own fresh batch of beans. It is so simple and quicker than you might think. I know, opening a can is quicker, but definitely not healthier. For those of you who have never made a homemade pot of beans, here is your opportunity. Try this recipe. It’s really tasty and really freaking easy. Serve with green salad, sauteed greens, cooked grains, in a bowl with fresh chopped avocado and cilantro and a side of corn chips, anyway you wanna eat ‘em…explore….

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Planning A Party, Why Not Try A Veggie Trio Puree

trio puree carrot broccoli cauliflower 03 Planning A Party, Why Not Try A Veggie Trio Puree Photographer: Nadia

May be now is the time to make a confession - I hate cooking the same old stuff over and over again. And mainly because of that I spend years of rebelling against myself and convincing everybody around me that I hate cooking. My husband was the only one who didn’t give up on me. He kept on saying everything I made was delicious and I kept on disagreeing.

Only when I started paying attention to what’s healthy, my view changed. I figured out that it’s a whole new world out there with tons of interesting and amazing recipes. With numerous challenges on using the right kinds of ingredients to create a healthy recipe. My kitchen became the most adorable spot in the house and I became addicted to preparing new meals every day. The possibilities turned out to be endless – raw desserts, vegan treats, healthy dishes… All new, all challenging… my boredom with food was finally over.

The idea behind the colorful trio puree came to me while I was thinking of potato puree. How could I come up with a version of the potato puree, say using broccoli, cauliflower or even carrots without over complicating the ingredients. I ended up with three purees made with the simplest ingredients, just the vegetable, coconut oil, lime and salt. The challenge this time will be on you – to make your own twists by adding different herbs, spices, cheeses or whatever :) Or leave them as they are, the choice is yours. Continue Reading / Additional Photos / Videos

Homemade Vegetable Stock (Bite This)

bite this post vegetable stock homemade Homemade Vegetable Stock (Bite This)

This is a basic stock that can be used with pretty much any soup or stew.  You can always tailor your homemade stock to enhance the soup you are making. For example, if you’re making a sweet vegetable soup, add sweet potato or squash for extra sweetness. Also use your vegetable trimmings, such as leek tops, mushroom caps, squash skins and fennel tops. But avoid spinach, cauliflower, broccoli, cabbage, kale, collards, brussel sprouts, beets, onion skins and wilted vegetables. They will make your stock bitter. The stock will last about 5 days in the fridge and 2 months in the freezer.

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The Not Too Sweet Breakfast Pumpkin Muffins By GreenChef Kathy Patalsky

pumpkin muffins vegan 01 The Not Too Sweet Breakfast Pumpkin Muffins By GreenChef Kathy PatalskyPhotography Kathy Patalsky

Two lil’ Pumpkin Muffins sittin’ on a plate. One got devoured, and then there was one. One lil’ Pumpkin Muffin sittin’ on a plate. He got gobbled up, and then there were none!..None until you make more that is.

Fall in love with my two cozy recipes for vegan pumpkin muffins: Cream-Topped Pumpkin Muffins and Spiced Up Pumpkin Muffins. These muffins bake up fluffy, velvety and moist. Bake them this weekend! When I made u p this patch, it was a drizzly, gray-skyed, melancholy morning here in NYC. Too gloomy to venture outside in, but perfect weather for pumpkin muffin baking. There is nothing better than warming up your home with the smell of baking muffins.

One goal I had with the spicy muffin was that I wanted to create a muffin that rivaled Le Pain Quotidien’s Pumpkin Muffin

Lets start with the Spiced Up. In this muffin I add a hint of cayenne, an extra dose of orange zest and pumpkin seeds. These are my muffins of choice in the mornings, not too sweet and perfect slightly warmed. Goes perfect with a warm cup of organic espresso. For extra spice, try adding in 1/2 tsp of grated fresh ginger.

Now from my Cream-Topped. The cream-topped muffins have a silky layer of sweet vegan cream cheese/vanilla yogurt blend drizzling over top, as well as in the center of the muffin. Yes, oozing sweetness. I enjoyed both varieties and will definitely be making these again this fall!

One goal I had with the spicy muffin was that I wanted to create a muffin that rivaled Le Pain Quotidien’s Pumpkin Muffin (which is not vegan – most of their delicious muffins are vegan). And if you’ve ever seen Le Pain’s Pumpkin Muffin, I think I did a pretty good job replicating it. This is one of those cozy weekend activities, which really pay off. Your family and friends will love you, trust me, give it a whirl…

pumpkin muffins vegan 02 The Not Too Sweet Breakfast Pumpkin Muffins By GreenChef Kathy Patalsky Continue Reading / Additional Photos / Videos

Crystal Castles Featuring Robert Smith From The Cure / Free Mix To G Out Too

crystal castles 02 Crystal Castles Featuring Robert Smith From The Cure / Free Mix To G Out Too

I am feeling it’s that time again. Yes, new music time. It’s been a while since I have highlighted a new group I am in love with and I thought, hmmm should I share a band I am semi in love with? Sure, go ahead, it’s a cool band. Two fellow North Americans (Canadians) Ethan Kath and Alice Glass, redefining electronic music with the almost seemingly exclusive use of game sounds for their first album.

The band is called Crystal Castles and they seem to on the rise and if you haven’t heard of them before, it’s about time you did. According to the Wiki in the sky, Crystal Castles musical style has been described as “ferocious, asphyxiating sheets of warped two-dimensional Gameboy glitches and bruising drum bombast that pierces your skull with their sheer shrill force, burrowing deep into the brain like a fever.

The reason I am featuring the band today is because of this free remix which has been released with the lead singer of The Cure, Robert Smith. Come on, everyone remembers The Cure right? Please say yes. Well, if you know who Robert is or not, I think you will enjoy this track.

Crystal Castles – ‘Not In Love’ (feat. Robert Smith)

I have included three Crystal Castles videos after the jump, so dig in.
crystal castles 01 Crystal Castles Featuring Robert Smith From The Cure / Free Mix To G Out Too Continue Reading / Additional Photos / Videos

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