Contributing Monkie GreenChef Staff Monkies
Organic Kent Mango Cream Tart (raw)
This is one of those desserts your guests will really remember.
Makes about 4-5 small tarts
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For the Crust:
2 Cups Almonds 1/2 Cup Dried Coconut 1 TB Coconut Butter 2 tsp. Lime Zest 2 TB Agave Syrup 1 tsp. Vanilla Extract 1/2 tsp. Salt |
Published on September 25, 2011
Section Full Recipe List, GreenChef Foodie Talk, Recipes / Desserts, Recipes / Raw, Recipes / Soups & Salads
Comments 5
Photography 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.
Contributing Monkie GreenChef Staff Monkies
Published on November 27, 2009
Section Full Recipe List, Recipes / Desserts, Recipes / Drinks and Smoothy, Recipes / Raw
Comments 4
This is one of the healthiest ice creams you can eat, but it really is a treat. Very rich, creamy, tangy and yet light. The lime is key in the this recipe as it gives it a tangy kick and zest that is so refreshing. I can’t emphasize the importance in finding a high quality coconut butter more. It really does make or break the dishes.
There are very inexpensive coconut butters on the market and they will work and do the job, but a lot of them will pale in comparison to the quality ones and possibly could even ruin one of your dishes. Some of them just have very odd flavors and tastes that will come out strongly in your dish. While the high quality ones are super light and creamy and just melt in your mouth like butter and have a very light almost neutral flavor. They don’t overpower your dishes or make them taste like coconut, they simply add the right fat, constancy and texture that you want. My favorite brand is Coco De Creme (see sources). Whatever coconut butter you choose, make sure it has a pleasant smell.
Serves 2
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For the Sherbet:
3 Cups Fresh Red Mangos 1 Cup Spring Water 1/4 Cup Coconut Butter 1/2 of a Vanilla Bean 1 TB Lime Juice 1 TB Lime Zest 1/2 Cup Agave or Maple Pinch of Salt |
Contributing Monkie GreenChef Staff Monkies
Published on September 26, 2009
Section Full Recipe List, Recipes / Drinks and Smoothy, Recipes / Raw
Comments 5
This is one of my favorite flavor combinations. It reminds me of when I lived in Hawaii and had all the local fresh wild mangos, pineapples and coconuts I wanted. It has a very subtle yet tropical and refreshingly fragrant taste and smell. It will make you want to layer on suntan oil and lay out on a beach all day. Well at least it does for me. It’s not often that I get to buy fresh organic pineapple. It is fairly expensive and I try to buy mostly local foods from my local farmer’s market. I do miss the beautiful tropics though and these treats bring me right back. Please choose organic whenever possible.
Serves 1
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For the Smoothie:
1 1/2 Cups Young Coconut Water 1/2 Cup Fresh Young Coconut Meat 2 TB Coconut Oil/Butter, Virgin 1 1/2 Cups Fresh Pineapple (Chopped) 1 TB Lime Juice 1/4 Cup Agave Syrup 2 Cups Frozen Mango 1 tsp. Vanilla Extract 1 Cup Ice Cubes |
Contributing Monkie GreenChef Staff Monkies
Published on September 14, 2009
Section Full Recipe List, Recipes / Desserts, Recipes / Raw
Comments 5
Organic Red Mango Ice Cream Sherbet (raw)
This is an interesting dessert using one of my favorite fruits, the mango. Mango’s are just packed with flavor and are amazingly good for you. That makes this sherbet even more special as a refreshing treat.
Makes about 2 servings
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For the Recipe:
3 Cups Fresh Red Mangos 1 Cup Spring Water 1/4 Cup Virgin Coconut Oil (butter) 1/2 of a Vanilla Bean Seeds 1 TB Lime Juice 1 TB Lime Zest 1/2 Cup Light Agave Nectar Pinch of Sea Salt |
Contributing Monkie GreenChef Staff Monkies
Organic Red Mango Mousse and Berry Parfait (raw)
A pure blender dessert recipe. One you can whip up in a moments notice and still feel like you did something really special.
Servering for 2
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For the Mousse:
4 Cups Fresh Red Mangos 4 TB Virgin Coconut Butter (AKA Coconut Oil) 1/2 of a Vanilla Bean 2 TB Lime Juice 1 TB Lime Zest 1/2 Cup Agave or Maple Syrup Pinch of Salt 1 Cup Berries |
Contributing Monkie GreenChef Staff Monkies
For the Crust Process the Almonds and the Dried Coconut and Salt in a food processor until it becomes a fine meal. Add the rest of the ingredients and process again until it clumps together in a ball. Remove the dough and press it into the bottom of 4 4” tart pans with removable bottoms. Place these in the freezer to set while you work on making the creme filling to go inside it.
Serves 2
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For the Crust:
2 Cups Almonds 1/2 Cup Dried Coconut 1 TB Coconut Butter 2 tsp Lime Zest 1/4 Cup Agave or Maple 1 tsp. Vanilla Extract 1/2 tsp. Salt |
Contributing Monkie Vanessa Sherwood
Mango Avocado Salad (raw)
This really is one of the best combinations ever. Simple, elegant, and sensuous. Apparently there are over 400 varieties of mango worldwide. My favorite, from the three or four varieties I’ve tried, is the champagne mango. I’m seriously considering a trip to India just to sample mangos.
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For the Salad: 2 Ripe Mangoes, peeled, pitted and chopped 1 Large Avocado, peeled, pitted and chopped 1 Tablespoons Lime Juice 1 Tablespoon Tangerine Juice 2 Teaspoons Olive Oil 1 Tablespoon Cilantro Leaves 1 Tablespoon Black Sesame Seeds |
Contributing Monkie Sarma Melngailis
Topics of Interest Cauliflower, Chutney, Mango, Samosas, Tamarind
Published on October 21, 2008
Section Full Recipe List, Recipes / Main Courses, Recipes / Raw
Comment 1
Cauliflower Samosas
with banana tamarind sauce, mango chutney, and mint (raw)
Samosas – deep – fried vegetarian turnovers - are a classic Indian street food. Our version is a bit more delicate than the friend variety, but incredibly savory. You can make them a few hours ahead and keep them warming on trays in the dehydrator, this also keeps them dry, so they won’t stick together, as they would if you piled them up and set them aside. They are a perfect hors d’oeuvre, or you could serve just a few of them per plate as a starter.
Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)
Serves 4 (About 20 Samosas)
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For the samosa wraps: 2 cups young coconut meat 1 1/2 cups coconut water (or more) 1/2 teaspoon cayenne 1/2 teaspoon sea salt |
Monkie : Aria Alpert
Sections: Bite This, Breads, Full Recipe List, Recipes / Main Courses, Recipes / Vegan
Monkie : Golubka
Sections: Full Recipe List, Recipes / Main Courses, Recipes / Raw
Monkie : Judita
Sections: Full Recipe List, Recipes / Raw
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