raw food - vegetarian recipes

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raw food vegetarian recipes

Olive Oil Loaf with Hibiscus Beet Icing

November 9 2017 Golubka Kitchen 

Olive Oil Loaf with Hibiscus Beet Icing Checking in really quickly with this olive oil loaf that we haven’t been able to get out of our heads. We knew that we wanted it to be vegan and naturally sweetened, with a pink, plant-based icing, but the rest took a bit of debate. Should it be gluten-free or not? Should we aim to make it golden yellow like traditional olive oil cake? We finally decided on a simple, spelt version (maybe we’ll tackle a gf one later?), sweetened with coconut sugar, and thus darker in color than your average olive oil batter. It is still moist and hearty, and the icing is so easy and very special :) I love baking with spelt flour, especially sprouted spelt, which I used quite a bit for the baked goods in our new cookbook. The batter here is very simple, and yields a nice, crumbly yet moist dough, perfect for baking projects like this one. I would usually use coconut oil in this batter, but decided to go the traditional route and use olive oil. I love the subtle, earthy flavor that it brings to this loaf. I discovered that coconut butter makes an excellent base for vegan icing back in my raw food days. It melts well, but maintains shape, which makes it easy to work with. I love hibiscus tea for its color, pleasant, sour flavor, and myriad of health benefits. We used it here to offset the sweetness of the icing with some sour notes, as well as to color it pink. The beet came in because we wanted the icing a bit more electric in color, since hibiscus only colors the icing a dirty pink (which is pretty in its own way). You can completely omit the beet here, or use a fresh beet if you don’t have beet powder. Just grate about a half of a small beet and squeeze it through a cheesecloth to extract some juice. Then add the juice to the icing little by little until you have the color you like. Hope you’ll give this one a try! Olive Oil Loaf with Hibiscus Beet Icing   Print Serves: one 8½ loaf Ingredients for the olive oil loaf coconut oil for oiling the loaf pan 1½ cups (150 g) sprouted spelt flour or whole spelt flour 1/­­3 cup coconut sugar 1 teaspoon baking powder 1/­­2 teaspoon baking soda pinch of sea salt 5-7 cardamom pods - green shells removed, ground (optional) 1 teaspoon ground ginger (optional) 1 cup warm water or strong hibiscus tea 1/­­3 cup olive oil 1/­­2 tablespoon freshly squeezed lemon juice or apple cider vinegar 1 teaspoon vanilla extract for the hibiscus beet icing ¼ cup raw coconut butter (not oil) ¼ cup strong hibiscus tea ½ teaspoon beet powder (for color, optional) 2 tablespoons maple syrup a splash of vanilla extract Instructions to make the olive oil loaf Preheat oven to 350° F (180° F). Thoroughly oil an 8½ loaf pan with coconut oil and line the wide side with parchment paper. In a bowl, combine the flour, coconut sugar, baking powder, baking soda, salt, cardamom and ginger, if using. Mix well with a fork. Add the warm water, olive oil, lemon juice/­­acv, and vanilla extract. Mix to combine and pour the batter into the loaf pan. Carefully lift and drop the pan a couple of times to eliminate air bubbles. Bake for 50-55 minutes, or until a toothpick comes out clean. Let cool before icing. to make the hibiscus beet icing While the the loaf is baking, combine all the glaze ingredients in a small saucepan over low heat. Whisk until the coconut butter is melted, and the icing is smooth and creamy. Remove from heat and allow to cool, until thickened to an icing consistency. You can refrigerate the icing to speed up the thickening process, but be very mindful, as it might turn too thick very quickly when refrigerated. Once the icing has cooled to a good consistency, glaze the loaf, allowing some of the icing to drip down the sides. You might have a little bit of left-over icing - spread that on top of your loaf slices and enjoy :) 3.5.3226 You might also like... Ginger Marinated Tofu with Citrus Salsa Perfect Pressure Cooker Beans + Quick Marinated Beans Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Root Vegetabe Chickpea Flour Quiche .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Olive Oil Loaf with Hibiscus Beet Icing appeared first on Golubka Kitchen.

No-Chop Power Greens Salad

September 8 2017 VegKitchen 

No-Chop Power Greens Salad Is this you: Are you someone who vows to eat more salad? Are you always promising yourself that you’ll do better at eating some fresh raw foods with lunch or dinner? Making a simple salad isnt a big deal most of the time, but there are times when chopping a bunch of veggies can be […] The post No-Chop Power Greens Salad appeared first on VegKitchen.

10 Benefits of Eating Raw Food

July 19 2017 VegKitchen 

10 Benefits of Eating Raw Food The human race learned long ago that cooking meat before eating it would protect them from parasites. Since then this practice of cooking has grown to include all types of foods and is now considered an art. The average meal generally doesn’t include many raw elements, except for the leafy green salad. Here we’ll consider 10 benefits of […] The post 10 Benefits of Eating Raw Food appeared first on VegKitchen.

First-Ever Musical Meatless Monday Event in Baltimore a Great Success

May 29 2017 Meatless Monday 

First-Ever Musical Meatless Monday Event in Baltimore a Great Success Credit: Nellaware Photography  The Black Vegetarian Society of Maryland (BVSM) hosted the first-ever Musical Meatless Monday event in Baltimore at Northwestern High School on Monday, May 1st. The mission of the evening was to expose people to the global Meatless Monday movement in a relaxed and entertaining environment where they could enjoy a meatless meal and learn about the benefits of plant-based eating. Our goal is for people to connect with their inner compassion, their soul, when eating and to understand the important decisions they are making when choosing the foods they eat, said Naijha Wright-Brown, executive director of BVSMD and host of the evening. Credit: Nellaware Photography  The event received a Certificate of Recognition from the City of Baltimores Mayor, Catherine Pugh, and exceeded expectations in terms of number of attendees and receptiveness of the plant-based meal and product samples. Two-hundred-fifty guests enjoyed a delicious plant-centered dinner including brussel sprouts, asparagus, brown rice, quinoa, collards, kidney beans and two versions of kale salad. Musical Meatless Monday entertainment featured special guest eco-hip hop artist and vegan raw food chef, DJ Cavem. DJ 5Starr, the students of Northwestern High School, local artist and soulful songstress, Mova Kween rounded out the festivities. Guests heard firsthand about Meatless Monday and plant-based eating from speakers representing Johns Hopkins Center for a Livable Future, City Weeds, and the Humane Society of the United States. With the rousing success of the event, the Black Vegetarian Society of Maryland is planning another bash for later this year. Stay tuned to find out more! Credit: Nellaware Photography  The post First-Ever Musical Meatless Monday Event in Baltimore a Great Success appeared first on Meatless Monday.

Bring Home the Winning Recipes from the Matthew Kenney Culinary Meatless Monday Challenge

November 7 2016 Meatless Monday 

Bring Home the Winning Recipes from the Matthew Kenney Culinary Meatless Monday ChallengeRecently, Meatless Monday President Peggy Neu was a guest presenter at a Matthew Kenney Culinary Food Future educational course held in Manhattan. The class concluded with 18 student chefs participating in a Meatless Monday Quick-Fire Challenge, where they had to reinterpret traditional dishes by turning them into plant-based raw recipes. All of the entries submitted were raw-tastic. We invite you to try your hand at the winning recipes here: 1st Place Winner Turnip Ravioli By Alexandra Jones from Australia Instagram: @_­akj  This innovative ravioli uses round turnip shapes to envelop a burnt butter, sage, and nut filling.   2nd Place Winner Raw Enchiladas By Heidi Briggs from Australia Instagram: @heidi.flora This enchilada recipe offers an abundance of vegetables: from the marinated vegetable filling to the Chinese cabbage wrap! The vegetables in this dish provide fiber and vitamin C, among other nutrients.   3rd Place Winner Raw Tomato Soup and Green Garden Salad with Avocado Dressing By Fiona Galloway from Australia Instagram: @fifigalloway Soup paired with salad is a lunch staple. This raw tomato soup and green garden salad recipe offers refreshing citrus and cilantro flavors that are sure to please. Wed love to hear your thoughts on these new raw food recipes as well as some of your own favorites. Let us know on Facebook. The post Bring Home the Winning Recipes from the Matthew Kenney Culinary Meatless Monday Challenge appeared first on Meatless Monday.

Peach and Avocado Overnight Oats with Moringa Powder

August 10 2016 Golubka Kitchen 

Peach and Avocado Overnight Oats with Moringa Powder This post was created in partnership with Moringamio. This little blog started out as a raw foods recipe journal. Back then, in 2010, I was struggling with some very unexpected health issues that kept popping up after I had my second daughter a bit later in life. My thyroid was acting up, and I had trouble sleeping, but none of the treatments offered by the doctors seemed right to me. Most of the medicine was meant for covering up the symptoms, and not any actual healing, while having terrifyingly long lists of side effects. I decided to go the holistic route, having been into natural healing since I was very young, and having had some previous success with homeopathy and herbs. I started looking into healing through diet, and came across a little paperback on raw food, and how it had changed a whole family’s life by allowing them to regain their health. Something clicked after I read that book – the idea that plants can feed our cells in the most powerful way just made so much sense to me. I was incredibly inspired from that point on and ate and ‘cooked’ exclusively raw for a while, which really helped me feel much better. Since I was cooking up a storm, Masha and I decided to document the recipes online, and here we are, six years later. The recipes and my diet have evolved since then to be much less restrictive, but still largely plant-based. But I’m really here today to talk about an avocado, oat and nut breakfast porridge that I discovered during that honeymoon phase of eating raw foods. It was somewhat similar to the overnight oats I have for you today, but a bit more weighed down with nuts and sweetness. Upon making it for the first time, I was amazed at how easy and tasty it was, and became completely obsessed, eating it every morning for months on end. I recently remembered about that breakfast, not without some nostalgia, and decided to elaborate on the original recipe. These overnight oats are a breakfast that will likely keep you full past noon, perfect for a busy day when lunch seems like a distant prospect. It’s quite energizing and full of healthy fats and fiber, not to mention absolutely delicious. The texture here is fluffy from the oats and peach puree, and the fresh berries add juicy bursts throughout the creamy porridge. I think I’m obsessed all over again. There’s also a special, new-to-me ingredient in these overnight oats that I’m very excited about – moringa leaf powder. I first learned about moringa when my friends went blueberry picking at a nearby farm, where the farm’s owners also grew moringa and raved about it endlessly. My friends ended up coming home with a moringa seedling, to plant in their own back yard. Moringa powder is made of ground up leaves from the moringa tree, which is a drought-resistant tree from south Asia and Africa. Many parts of the plant have been utilized for culinary and healing purposes since the antiquity, and widely used in Ayurvedic medicine. Moringa is very nutritionally dense, containing all nine essential amino acids, along with vitamins A & C, iron and calcium, earning itself the label of ‘superfood,’ and you know you love those :) It has a pleasant, grassy aroma, sort of similar to matcha, which I love, but also very much its own, unique product. So of course I was very excited when Moringamio sent me their moringa leaf powder to sample, as their stuff is the best of the best, being incredibly high-quality, organic and very fresh. I’ve tried it in lattes and smoothies, and it works perfectly in these overnight oats, making the breakfast even more invigorating and nutritious. For more moringa recipes, check out Amy’s breakfast bowl and Sophie’s matcha moringa latte. Enjoy! Peach and Avocado Overnight Oats with Moringa Powder   Print Serves: 4-6 Ingredients 3 medium, sweet and ripe peaches or nectarines - pitted and roughly chopped ¼ cup honey or maple syrup, plus more for serving, if desired 1¼ cup rolled oats - I used old-fashioned and gluten free 2 tablespoons chia seeds 1 ripe but firm avocado freshly squeezed juice from ½ lemon 1 tablespoon moringa leaf powder handful hemp hearts or other nuts (optional) topping suggestions cacao nibs goji berries bee pollen hemp hearts dried mullberries fresh berries sliced peaches fresh mint Instructions Place peaches and honey/­­maple syrup in a blender or food processor and pulse until pureed. Thoroughly mix the peach puree with the rolled oats and chia seeds in a medium bowl, cover and refrigerate overnight. In the morning, roughly chop avocado and place it into a food processor, along with lemon juice, oat and peach mixture, moringa leaf powder and hemp herts/­­other nuts, if using. Pulse briefly to combine. Taste and add a splash of honey if desired. Serve with fresh berries, cacao nibs, goji berries/­­dried mullberries, bee pollen, etc. (see topping options above). 3.5.3208 This post was created in partnership with Moringamio, with all opinions being genuine and our own. Thank you for considering the sponsors that help keep Golubka Kitchen going. You might also like... Raw Black Currant Panna Cotta Roasted Root Vegetable, Red Rice and Lentil Stew Sprouted Sunflower Seed Cocoa Bars Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream S... .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Peach and Avocado Overnight Oats with Moringa Powder appeared first on Golubka Kitchen.

Raw Foods: Healthy or Hype?

May 4 2016 Oh My Veggies 

Are raw diets really the healthiest way to go? Our nutritionist explains the benefits (and drawbacks) of raw foods.

Tesss Blueberry Breakfast Tart + Mystical Mango Smoothies

August 13 2015 My New Roots 

Tesss Blueberry Breakfast Tart + Mystical Mango Smoothies Summer finally came to Denmark and I am one happy, happy person. Life just seems easier when the sun is shining and I dont need to wear a snowsuit. In August. I am also in the groove of cooking less, eating more simple, raw foods and whizzing stuff up in a blender. Tess Masterss book, The Blender Girl Smoothies could not have come out at a better time considering Im making smoothies round the clock and looking for some new inspiration. With over 100 gluten-free, vegan recipes her book is kind of like the bible of blended drinks. What I appreciate is that you can look up recipes according to what effects you are after (to detoxify, alkalize, boost immunity, reduce inflammation etc.) and the chapters are divided into types of recipes (clean and green, light and fruity, dessert...). There are tips and tricks, a thorough pantry section and a good resource list for those of us who are new to this blending world. Because Im such a wild cat, I chose to make two recipes from the book and combine them. Oh yea. The Blueberry Breakfast Tart and Mystical Mango both sounded like heaven-in-a-glass to me and the combo, I must say, is over the top. I know it may seem a tad excessive to make two smoothies, but if youre serving these at a brunch or something, its really fun (and beautiful!) to see them swirled together in a glass. The blueberry one is really what it claims to be: liquid breakfast. With cashews, oats and maple syrup (which I didnt use actually) it will wake you up and fuel you through a long morning of summer-ness. The mango smoothie is bright and tropical tasting - I loved the lime, orange and cardamom flavours in there! Whooo-hooo! All I can say is, way to go, Tess! Whether or not youre a smoothie pro or just getting started, this is the book to get your fruit-sticky hands on.     Print recipe     Blueberry Breakfast Tart This tastes like a Pop-Tart, and is great for digestive health. Oats are a wonderful source of fiber, to combat carcinogens in the gastrointestinal tract. And both oats and blueberries become gelatinous in the colon, helping to expel toxins and lower blood pressure and cholesterol. 2 1/­­4 cups (540ml) unsweetened almond milk, hemp milk, or rice milk (strained if homemade) 1/­­3 cup (45g) raw unsalted cashews, soaked 1/­­3 cup (30g) rolled oats, soaked 2 tablespoons pure maple syrup, plus more to taste 1 tablespoon chia seeds 1/­­2 teaspoon ground cinnamon 2 cups (320g) frozen blueberries Throw the milk, cashews, and oats into your blender and blast on high for 30 to 60 seconds, until creamy. Add the remaining ingredients and blast again on high for about 20 seconds, until smooth. Tweak the maple syrup to taste. Boosters 1 tablespoon maqui powder 1 tablespoon ground flaxseeds 1 teaspoon coconut oil Mystical Mango With a creamy texture and exquisite flavour, this immunity blend is fabulous for collagen formation and glowing skin, hair, and nails. Mangos enzymes and vitamins A, C, and E cleanse the liver and aid digestion, and its potassium and fiber help regulate blood pressure and cholesterol. This one will make your heart happy. 1 1/­­2 cups (360ml) freshly squeezed orange juice 1/­­2 cup (120ml) water, plus more as needed 1/­­2 medium avocado, pitted and peeled 1/­­2 teaspoon finely grated lime zest 1/­­8 teaspoon ground cardamom 2 cups (320g) frozen mango 1/­­2 cup (62g) ice cubes Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds, until smooth and creamy. Add more water as needed to blend. Boosters 1/­­2 teaspoon wheatgrass powder 1 teaspoon chia seeds 1 teaspoon flaxseed oil I hope you guys are having a rad summer. Much love to all! xo, Sarah B  

MAKE OUT Reins as Culver Citys Only Raw Food Restaurant - Holds Summer Event July 25

July 17 2015 Happy Cow veggie blog 

Southern Californias new fast casual plant-based cafe of renowned Chef Matthew Kenney is turning heads with its cold-pressed juices, salads, wraps, and raw vegan cuisine. The vegan cuisine at MAKE […]

Liven Up Your “Good Karma Diet” -- Explore Raw Foods

May 20 2015 VegKitchen 

When my daughter, Adair, was a tween and teen, we devoted two weeks every summer to eating only raw food: fruits, salads, crudités, and sprouts; dressings, dips, pâtés, and cheeses made from nuts and seeds; vegetable juices and creamy smoothies. When a friend asked her why we did it, she said, Because everyone deserves to be gorgeous at least two weeks a year. She was talking about the clear eyes, luminous skin, and well-known glow that come from eating fresh, raw foods.  But wait a minute: everyone deserves to be gorgeous all year long, every day and every decade. This is what happens with The Good Karma Diet -- dining is upgraded with lots of color (much of it green) and fresh foods that have never seen a processing plant or a cooking pot. Impressive results show up quickly: weight loss, plenty of steady energy, a rested look so people ask if youve been on vacation. Youre eating foods that grew. Foods that are, for the most part, in season, so they nourish you right now. Foods with vivid colors that dont start with FDC#. The phytochemicals and overall nutrient density of greens, berries, fresh juices, and other unheated plant foods can take you light years beyond a typical, mostly cooked diet that includes lots of packaged and convenience foods, even when youre eating vegan or close to it. (People whove tried that and didnt like it can try this and see what happens.) The color and liveliness of raw food has long appealed to me. I recall an incident, only a couple of years into being vegan. I was in my kitchen making dinner and some prep-ahead dishes for later in the week. They represented the monochromatic fare nearly everyone with an interest in natural foods was eating back then: brown rice and brown bread, lentil soup and onion soup, walnut loaf and wheat germ cutlets. My husband called and asked what I was doing. I replied, Killing food - uh, I mean, cooking food. With a slip deserving of Dr. Freud, Id stated where my heart was in terms of bodily sustenance, although I didnt know what to do with this information. I was aware even then that there were people who ate mostly raw, but they were the ascetics of the vegetarian world. They ate fruit for breakfast and that was all. Undressed salad and nuts for lunch. More salad - lots of sprouts! - and maybe a baked potato for dinner. If they were going all out, theyd put some avocado on the potato. I dont know about you, but when I think of the culinary good life, that isnt it. It would be years later, when clever raw chefs began to create actual cuisine from uncooked fruits, vegetables, nuts and seeds, that I seriously looked at raw as something that might be for me. I soon realized that for many people, myself included, an all-raw diet, even a delicious one, can be too restrictive. And other than for a short cleanse, the whole thing can seem bizarre, with the wheat grass and Himalayan berries and recipes that begin: Break a young Thai coconut with your machete. Besides, from November to May, raw is just plain cold. As a result, lots of folks dabble in it, but most of them give it up. Im here to rescue the dabblers and suggest that you eat a veritable cornucopia of uncooked vegetables and fruits, especially in warm weather, and the very best cooked foods, too. Its about color and comfort, about living foods and living life. The sweet spot for wellbeing comes from finding the ideal balance of bright, brilliant foods just as they come from the orchard and garden, while allowing for cooked foods, as well, with their variety, leeway in social situations, warmth in the winter, and some comforting nutrient insurance. Beans and whole grains are rich in certain minerals, amino acids, and B vitamins that can be tricky to get with all raw food; and a few phytonutrients - the lycopene in tomatoes, for instance — are actually more accessible when you eat the food cooked. Grounding cooked dishes provide staying power and needed calories that fruits and vegetables dont always have, and that you dont want to get from an excess of high-fat foods - nuts, seeds, avocado - even though these are highly beneficial in moderation. An appreciation of raw foods, but without taking any vows or signing any pledges, qualifies as person as a raw enthusiast. Thats the category into which I put myself and to which I extend you a cordial invitation. Its easy to be enthusiastic about raw foods because eating them gives you a huge vitality boost. And once you recover from the palate perversion most of us developed from eating greasy foods and too-sweet sweets, the flavor burst from a perfect peach or a savory salad can be borderline orgasmic. Excerpted from The Good Karma Diet: Eat Gently, Feel Amazing, Age in Slow Motion by Victoria Moran, with the permission of Tarcher/­­Penguin, a division of Penguin Random House. Copyright (C) 2015.

Five Tips for a Plant-Based Anti-Candida Diet

February 6 2015 VegKitchen 

Contributed by Ricki Heller, author of Living Candida-Free (Da Capo Lifelong, (C) 2015). The anti-candida diet (ACD) is often considered one of the most challenging diets out there. Designed to kill off excess candida (a natural form of yeast in the body that sometimes grows out of control), the ACD removes any foods that act as nourishment for candida; namely, all sugars and sweeteners except stevia, most fruits, moldy foods such as mushrooms or peanuts, alcohol, gluten, and all processed foods. Whats left, you may ask? Well, if youve been diagnosed with Candida Related Complex (or, simply, candida), you may be asking yourself that very question. Because candida overgrowth can cause a host of symptoms that are both annoying and potentially debilitating, its important to stick with the diet, as well as take any supplements or prescription antifungals that your healthcare practitioner recommends, long enough to diminish the yeast so you can regain your health. But most anti-candida diets focus (heavily) on meat, fish, chicken and/­­or eggs, since protein doesnt contain starches; and starches break down to sugars in the body and can feed the candida. Yet it is totally possible to recover from candida on a plant-based diet (I know--I did just that). Here are some tips if youve been diagnosed with candida, or simply want to cut sugars out of your life and wish to maintain your plant-based diet through to the other side. - Keep the overall glycemic index of your meals low – Eating low on the glycemic index doesnt mean you have to forgo grains or legumes entirely (I didnt); but keep portions small, and limited to one a day for each. That way, you wont be providing the candida with its favorite food. Whole grains and pseudo-grains (such as millet, teff, buckwheat or quinoa) are actually fairly low glycemic, which means they wont spike blood sugar levels. And beans and legumes contain both protein and carbs, so they digest more slowly than carbs alone. Similarly, if you aim to include the nutritional triumvirate of protein, fat and fiber in all your meals and snacks, youll keep blood sugar stable (important to prevent slip-ups). - Be sure to take in enough protein and fats! Just because youre not eating meat doesnt mean you can forgo protein. In fact, it may even be a good idea to count protein grams when you first begin. Not only does fat keep you satiated, but it also provides essential fatty acids, some of which themselves can fend off candida (coconut oil contains both caprylic acid and lauric acid, both known to be potent anti-fungals). Plus, adding fat to food just makes it taste good. This is not the time to go low fat! - Eat raw as much as possible.  Raw foods, as a rule, are more easily digestible than cooked and contain more nutrients. They are also incredibly alkalizing, essential to kick candida. And dont forget that freshly squeezed juices are raw, too (just omit the fruit). - Love your nuts and seeds. With the exception of peanuts (not really a nut anyway) and pistachios, all other nuts and seeds are permitted on the ACD, so go for it! And as long as theyre natural and unsweetened, nut and seed butters are fine, too (and dont forget that tahini is technically sesame seed butter--mmm!). These nutritional powerhouses will add protein and healthy fats to your diet even as you kill off the candida. For best digestibility, try soaking your raw nuts and seeds in room temperature filtered water for 6-8 hours, then rinsing and draining, before consuming. - Dont give up your favorite foods! One of the reasons so many people slip with this diet is because they dont include foods that they normally love (within the dietary guidelines of the ACD, of course). Ive found that including smoothies, hummus, fries, kale salad and yes, even desserts, is essential to success on the diet. In fact, I made a point of including many tempting desserts in Living Candida-Free, to ensure that people wouldnt feel deprived and could stick with it as long as necessary to succeed. With the right strategies--and some killer recipes--you really can beat candida. And you can continue to enjoy your normal life while you do! See also “It is the ONE” Single-Serve Pancakes” from Living Candida-Free. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Orange & Ginger Chocolate Truffles

December 20 2014 Green Kitchen Stories 

Orange & Ginger Chocolate TrufflesOne of the last things we made before leaving for Australia was cleaning out our pantry and fridge. We found a bag of cacao butter that needed to be used, so these happened. We do truffles quite often at home, but most often it’s different versions of our date & chocolate truffles. As a Christmas treat, this cacao butter version is more decadent and creamier. They are the kind of truffles that smudge your teeth when you bite them and has chocolate, orange and ginger flavours that lingers on your tongue for quite a while. Wrap them in a jar and give them away as a last minute Christmas gift. Just make sure to save a few for yourself. Cacao butter is pure oil from the cacao bean and has a delicate chocolate aroma. It usually comes in a solid chunk or bar. Cacao butter consists of healthy fats including the essential omega fatty acids and is high in antioxidants. It melts on low temperature and is therefore great for raw food desserts and homemade chocolate. Try also adding it to smoothies, ice cream or rub it on your skin as a moisturiser. Another little project that we worked on before we left was this Natural Apotechary poster that we have created together with Swedish designers Dry Things. Luise has listed healthy ingredients from A to Z and explains a bit about why they are good for you. It’s 50×70 cm (19,5×27,5 inches) large. All their posters are made with the highest quality and printed on beautiful paper. It’s available in Dry Things cute little shop in Stockholm and in their webshop. We are working on a recipe and a post about our time here in Australia. In short, we are having a wonderful wonderful time. Best thing about the trip is that we get to spend all our days with these two monkeys! You can follow us on Instagram if you want to see more photos from our trip (David | Luise). Cacao Butter Truffles with Orange & Ginger 15-20 truffles 4 tbsp raw cacao butter (break off small pieces) 3 tbsp raw coconut oil 4 tbsp raw honey 3/­­4 cup /­­ 60 g cacao powder + more for rolling 4 tbsp orange juice 1 tbsp fresh grated ginger (or less if you prefer it milder) 1/­­2 tsp flaky sea salt Heat water in a small saucepan, place a heatproof bowl on top. Measure out all ingredients. Melt the cacao butter over a water bath, while stirring. Remove from heat, add coconut oil and honey and whisk until well combined. Add cacao powder, orange juice and sea salt and whisk until thick and smooth, for about 30 seconds to a minute. Place in the fridge to cool and set for 10 minutes. Then form 15 - 20 small round truffles with your hands; they should be half the size of a golf ball. Roll the truffles in cacao powder and store in the fridge. PS. If you are in Sydney you are welcome to meet up with us on a picnic tomorrow (Sunday). It’s very last minute and completely chillaxed. We just thought it could be fun to meet up with like-minded. We’ll be in beautiful Nielsen Park from 3.30 pm. Bring food and drinks and we can all share a bit with each other.

Unbaked Fig Bars

July 27 2014 VegKitchen 

Unbaked Fig BarsIts amazing to me that a dessert this good can be free of refined flour or refined sugar. These fig bars have all of the chewiness and sweetness of traditional Fig Newton cookies, but theyre made with wholesome almonds, oats, and real dried figs. From Choosing Raw: Making Raw Foods Part of the Way You Eat   by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, (C) 2014. Photos by Hannah Kaminsky. Makes 9 bars Filling Ingredients: - 3 cups water - 2 cups dried figs - 1 teaspoon vanilla extract  Base Ingredients: - 1/­­2 cup almonds - 1 1/­­2 cups rolled oats - 1/­­8 teaspoon sea salt - 6 pitted Medjool dates - 2 tablespoons pure maple syrup - 1 tablespoon melted coconut oil Topping Ingredients: - 3/­­4 cup sliced almonds Bring the water to a boil, and pour it over the figs. Let the figs soak for at least 1 hour (or for as long as 6). Grind the almonds in a food processor fitted with the S blade until theyre relatively smooth. Add the oats and continue grinding until both are quite finely ground. Pulse in the sea salt. Add the Medjool dates to the food processor, along with the maple syrup and coconut oil. Process until the mixture is evenly incorporated. Press into an 8-inch square baking dish. Drain the figs, reserving the water they soaked in, and transfer them to a clean food processor. Process them with the vanilla. Add the soak water as needed, until you have the consistency of a fig jam. Spread the fig mixture over the oat/­­almond mixture. The fig layer should be 1/­­4 inch thick, or a little thicker. Reserve extra fig mixture to use in place of jam on your favorite toast. Top the fig layer with almonds. Refrigerate the bars for a few hours, until they set. Cut into nine squares, and enjoy. Store the fig bars in an airtight container in the fridge. They will keep for up to 2 weeks this way. Visit Gena Hamshaw at  Choosing Raw. - Explore more of VegKitchens No-Bake and Raw Sweets . - Sweet tooth still craving? Here are more Vegan Baking and Sweets . *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing! 

Coconutty for Chocolate Chip Cookies

July 25 2014 VegKitchen 

Coconutty for Chocolate Chip CookiesThese cookies taste every bit as sweet and indulgent as a cookie should, but they’re surprisingly nutritious. Walnuts contribute healthy omega-3 fatty acids, while coconut lends its anti-inflammatory properties and cacao nibs give the cookies a little antioxidant boost. Whether for benefits or for the taste, I enjoy these cookies both as midday snacks and as dessert. From Choosing Raw: Making Raw Foods Part of the Way You Eat   by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, (C) 2014. Photos by Hannah Kaminsky. Makes 16 to 18 Cookies  - 2 cups walnuts - 1 1/­­4 cups tightly packed, pitted Medjool dates - 1 1/­­2 cups unsweetened dried coconut - 1 teaspoon coconut oil - 3 tablespoons pure maple syrup or agave nectar - 1 teaspoon ground cinnamon - 1/­­8 teaspoon sea salt - 1/­­3 cup cacao nibs Place the walnuts, dates, coconut, and coconut oil in a food processor fitted with the S blade. Process for just under a minute, or until the mixture is starting to stick together. Add the agave nectar and cinnamon. Process quickly (about 10 seconds) to combine. Pulse in the cacao nibs. Roll into 1-inch balls and press down into flat, round cookies. Store in the fridge until ready to use. Stored in an airtight container in the fridge, the cookies will keep for at least 2 weeks. Explore more of VegKitchens No-Bake and Raw Sweets . Sweet tooth still craving? Here are more Vegan Baking and Sweets . *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing! 

Its Alive! Sprouted Chickpea Hummus

April 7 2017 My New Roots 

Its Alive! Sprouted Chickpea Hummus The first job I landed after moving to Copenhagen, was working as a chef in a little cafe. After a few weeks of consistently not burning lasagna and under seasoning everything, I was asked if I was interested in cooking on a few episodes on a local, public TV station. The producers suggested I choose a few dishes that I love, and filmed me in a friends kitchen, since mine was too small. My husband gently warned me beforehand that Danes dont respond well to overly-enthusiastic, hyperbolic Americans, so I faked it and was awkwardly not myself as I spoke lukewarmly about whole grains and beans, fermented things and dark leafy greens. The first recipe I made on the show was sprouted hummus, and although the recipe turned out well, I felt like a fraud. Because above all things, sprouts were, and still are, my true love. The show was on at 2 or 3 in the morning, and because I didnt have a television, I never actually saw it on air. Instead, I watched it on my computer on a borrowed CD, long after it had been on TV. Much to my dismay, the producers titled the show Cooking with Sareh, which still baffles me considering the fact that my name is spelled the exact same way in Danish. The program was poorly edited, badly lit, awkward in every sense, and in my attempts to come off as cool and nonchalant, I seemed utterly bored as I fondled chickpea sprouts - something that otherwise would get me pretty riled up. On the whole, this experience was totally mortifying, except for one small, redeeming factor. I was suddenly being recognized at work in the café, and on the bike paths of Christiania: hey sprout girl! theyd call at me. Its you! I didnt make your hummus, but your show is great, sprout girl, theyd say. If there was any consolation, this was it. I was Sprout Girl. So in case you missed my break out performance on Cooking with Sareh, and my reined-in, lackluster pitch about sprouts, here it is again. Because I am Sprout Girl forever and always. Sprouting is like any other kitchen endeavour: it seems pretty daunting until you actually do it, then youre left wondering what took you so long to try – a real facepalm moment. With simple equipment that you most likely have in your cupboard, and seeds that you already have in your pantry, its a fun and empowering practice that brings you one step closer to your food. Sprouts are so nutritious because they are life potential, ignited. When we soak a seed, we end its dormancy, and awaken the nutrition inside it needed to grow a plant which will in turn make more seeds and more plants. When we eat a sprout, we eat this potential! Pound for pound, sprouts have the largest amount of nutrients of any food. Did you get that? This is a big deal! And its all because sprouting increases vitamin content significantly, especially vitamin A, Bs, C and E, along with boosting calcium, iron, selenium, and zinc. The quality of protein and carbohydrates improves, as the sprouting process begins to break down the complex proteins and starches into amino acids, peptides, and simple carbohydrates needed by the seed to grow. At the same time, anti-nutrients such as phytic acid, protease and amylase inhibitors are neutralized. This makes a sprout very easy to digest with highly absorbable nutrients. Who is responsible for this influx of awesomeness? Its enzymes! Enzymes are compounds found in raw plants that are needed for nearly every biochemical process that takes place in our body, and something many of our modern diets are lacking. Sprouts are virtually loaded with them. There are up to 100 times more enzymes in sprouts than uncooked fruits and veggies! Enzymes are also what sets living food apart from raw food. Yes, raw foods still offer us enzymes, but eating a food that is alive guantees more enzymes, and in fact more nutrients altogether. As soon as a food is picked, it begins losing its nutrients. Imagine how much vitamin C is left in that orange, which has traveled hundreds, if not thousands of kilometers to get to your plate, and spent weeks, if not months in a storage facility before being dropped off at your local grocer. Sprouts are the remedy to this, pulsating with life and life-giving nutrients, and pretty much the freshest food you can eat outside of a garden. Sprouts are also incredibly low in calories, yet deliciously filling due to their high fiber and water content. A fantastic food to binge on, especially if youre trying to elbow out some of the other stuff from your diet. I love the versatility of sprouts, not only are there so many varieties, but they can be used in so many ways. Like this hummus for example! You can also go classic and top your sandwiches with sprouts, or fold them into grain salads, puree them into soups and even smoothies. I also love freshening up cooked dishes, like stir-fries, curries and pizzas with sprouts. Their crunch and earthy brightness are a welcoming balance to heavier, richer meals. If youre on a budget, sprouts are a sweet deal. Because the amount of food you sprout triples or quadruples in size, youll end up with way more to eat than you started with for the same price. Its kind of magical. Whats more, is that properly stored sprouts can last over a month, and some varieties up to 70 days. If youre prone to tossing away spoiled produce, sprouts will save you money, big time. Sprouting can take place anywhere you have access to fresh, clean water twice a day. Ive sprouted on road trips, beach holidays, visiting the in-laws...all over the place! And the groovy thing about taking your show on the road is that you can convince other people to get sprouting too. And sprouts are not just great for our health, but also the planet. Consider the fact that youre growing a garden right in your kitchen, using your own energy to make the magic happen. Its hyper-local food at its best! No chemicals or pesticides during the growing process, or fossil fuels for transportation. Could sprouts be the perfect food?! The answer is yes. But I may be a little biased. I am the Sprout Girl, after all. If you are concerned about mold or bacteria contamination, please understand that commercially-grown sprouts are propagated in an ideal environment for pathogens to proliferate. Just one more reason to grow your own sprouts at home where you can be sure of proper hygiene and care. Make sure that your jar or sprouting container is thoroughly clean, that youre rinsing your sprouts with cool water twice daily, and that your sprouts have plenty of airflow. After I drain my sprouts, I make sure that the seeds /­­ sprouts arent blocking the entire opening of the jar (see photo). If you follow these tips, you shouldnt have any problems. Scoring Seeds You can sprout just about anything, but the cheapest and easiest things are found in the bulk bin of your health food store! Lentils, beans, chickpeas, rice, buckwheat, wheat are all widely available and inexpensive. Its imperative that you choose organically-grown ingredients, as conventionally grown seeds are often irradiated, making them difficult, or even impossible to germinate. You can also purchase seeds online, especially the more specialty ones, like alfalfa, radish, onion, broccoli etc. Finding Equipment There are plenty of sprouting apparatuses that you can buy, but if youre just starting out, use a jar! I bet you already have one. – 1 sterilized, large-mouth, quart-sized glass jar with an airtight lid – small piece of cheesecloth – rubber band – a bowl or dish rack How to Sprout There are countless resources on this topic online, and even whole books written about sprouting, so I am presenting you with a very simple, yet rather foolproof technique. If you want to learn more (which I encourage you to do!) here’s a great place to learn about different methods, applications, as well as help and advice: Sprout People     Print recipe     Simple Sprouting Day 1 1. Prep (night) Take a quick glance at the seeds as you put them into the sterilized soaking container. Remove any stones, cracked /­­ damaged seeds, and rinse well. 2. Soak (night) A general rule is covering the seeds with 2-3 times the amount of water (e.g. 1 cup seeds : 2-3 cups water). Use pure, filtered, unchlorinated water. Skim off any seeds that are floating. Let sit for 8-12 hours. Day 2 1. Drain (morning) Put a piece of cheesecloth over the mouth of the jar and secure it with a rubber band. Drain the seeds letting all the water run out. 2. Rinse + drain (morning) Run cool water through the cheesecloth, swish the seeds around and drain. Repeat, then set the jar in a bowl or on your dish rack at a 45° angle so that any remaining water can drain out, but air can easily get in. 3. Rinse + drain again (night) Day 3 1. Rinse + drain (morning) Run cool water through the cheesecloth, swish the seeds around and drain. Repeat, then set the jar in a bowl or on your dish rack at a 45° angle so that any remaining water can drain out, but air can easily get in. 2. Rinse + drain again (night) Day 4 1. Rinse + drain (morning) Run cool water through the cheesecloth, swish the seeds around and drain. Repeat, then set the jar in a bowl or on your dish rack at a 45° angle so that any remaining water can drain out, but air can easily get in. 2. Rinse + drain again (night) 3. Enjoy (night) Your sprouts are ready! The tail should be at least the length of the seed itself (if it is not quite there yet, continue with the rinsing and draining process until it is. Some seeds take a couple more days). If youre not going to eat all the sprouts right away, make sure you let the sprouts drain for at least 8 hours after their last rinse before you put them in the fridge. Never store wet sprouts, as they will spoil quickly. Store sprouts in the sprouting jar with an airtight lid for one month, or more.     Print recipe     Its Alive! Sprouted Chickpea Hummus Makes 4 cups Ingredients: 2 cloves garlic 1/­­3 cup /­­ 85ml tahini 1/­­2 tsp. fine salt, to taste 2 tsp. ground cumin 1/­­4 tsp. smoked paprika (optional) zest of 1 lemon 4 Tbsp. freshly squeezed lemon juice 4 Tbsp. cold-pressed olive oil 4 cups /­­ 500g sprouted chickpeas (start with 1 1/­­2 cups /­­ 300g dried chickpeas) Directions: 1. Pulse the garlic in the food processor until minced. Add all other ingredients, except for the sprouted chickpea and blend until you have a paste. Add the chickpeas and blend on high until as smooth as possible. Season to taste and adjust more salt /­­ spice if desired. To achieve an even smoother consistency, scoop hummus into a high-speed blender and blend on high for an additional 10-15 seconds. Serve immediately and store leftovers in an airtight container for up to five days. I hope that this process seems simple enough for you to try. I promise that once you start sprouting, you won’t be able to stop! It’s so easy, fun, and connecting – not to mention delicious. Good luck and happy sprouting, dear friends! xo, Sarah B *   *   *   *   *   * Hey Copenhagen! I am thrilled to announce my first two cookbook events in CPH this Spring. The first will be an intimate talk and demonstration at SLOW Copenhagen, and the second will be a magical, celebratory dinner in collaboration with the local, organic grocer and kitchen, Kost. Click on the images for more info and tickets! Can’t wait to see you there.    The post It’s Alive! Sprouted Chickpea Hummus appeared first on My New Roots.

Crafting the Future of Food with Matthew Kenney

October 10 2016 Meatless Monday 

Crafting the Future of Food with Matthew Kenney Meatless Monday is excited to announce our partnership with Matthew Kenney Cuisine. This collaboration was formed to advance the knowledge and enjoyment of plant-based cuisine worldwide, leading to healthier lives and a more sustainable environment. Chefs Matthew Kenney and Scott Winegard will join Meatless Monday as Chef Ambassadors. Matthew Kenney is recognized as a world leader in raw, plant-based cuisine. A graduate of the French Culinary Institute, hes authored a dozen cook books, owns several high profile restaurants and operates raw food culinary academies around the globe - from Venice Beach, CA to Belfast, ME to Miami, FL. In addition to being twice nominated for James Beard awards, Kenny has delivered two TEDx talks, including Crafting the Future of Food. Joining Kenney is Scott Winegard, the Executive Chef for Matthew Kenney Cuisine. For the last 12 years, hes worked closely with Kenney in exploring new raw food concepts and preparation techniques. Winegard has also worked under Chef Rene Redzepi in Denmark at Noma, which has been named the worlds #1 restaurant numerous times. To celebrate the joining of two world leaders in plant-based cuisine, Meatless Monday is now featured at Matthew Kenny Cuisines renowned restaurants - MAKE OUT in Culver City, CA, Double Zero in New York City and both Plant Food + Wine locations in Miami, FL and Venice, CA. Kenney has created a three-course Meatless Monday tasting menu, including some of his most beloved dishes, such as zucchini lasagna, smoked hummus and his famous cheesecake. In addition, Kenneys current passion project is a four-week plant-based Food Future educational course held in Manhattan, the first time he has brought classroom programming to the Big Apple. The curriculum focuses on innovative ideas, methods and philosophies that are currently shaping global culinary cuisine. Each week during this course, students will hear from special guests in the plant-based and sustainable world. One of these guest presenters was Meatless Monday President Peggy Neu, who discussed the vital importance of reducing meat consumption as well as the success of the global Meatless Monday movement. The Food Future session was rounded out by a Meatless Monday Quick-Fire Challenge, where students had to reinterpret traditional dishes turning them into plant-based raw recipes. With extraordinary submissions from all 18 student chefs, the judges awarded first, second and third place prizes to their favorite dishes. Stay tuned for these recipes in the coming weeks and check out this video of the Meatless Monday Challenge: The post Crafting the Future of Food with Matthew Kenney appeared first on Meatless Monday.

5 Valuable Tips on Raw Nutrition

May 5 2016 VegKitchen 

5 Valuable Tips on Raw Nutrition The process of digesting food is the most complex job our body does, and it has to do it several times a day. It is so complex that the bodys process of healing pauses when food is digesting. When we eat a simple, easy-to-digest diet of raw foods, our body has more energy to fight pathogens, rebuild tissue, and detoxify.

Q & A: Daily Greens CEO and Breast Cancer Survivor Shauna Martin

October 27 2015 Vegetarian Times 

Q & A: Daily Greens CEO and Breast Cancer Survivor Shauna Martin In honor of Breast Cancer Awareness month, we asked breast cancer survivor Shauna R. Martin ten questions to get to know her and her business a little better. Shauna is not only surviving but thriving as founder and CEO of Daily Greens, which is distributed in more than 2,000 outlets including Whole Foods, Krogers,  Safeway, and Costco. VT: What inspired you to begin juicing? Shauna: I vividly recall sitting on the floor of my shower with water and tears streaming down my face trying to figure it all out. I could not stop thinking . . . why me? What did I do wrong? On July 28, 2005, my sons first birthday, I had been diagnosed with breast cancer at the age of thirty-three. My life was flashing before my eyes, as I struggled with the question of whether I was ready to die. It did not take me long to conclude that I was in fact not ready to die–I had a young child and a husband to live for! I had to muster the strength to get out of the shower and take care of my family, but 9 months of chemotherapy and a year of surgeries to first remove my breasts and then reconstruct them had left me weak, bald, and hopeless. After all that I had been through, my doctors told me I still had an up to 40% chance of a recurrence. I wondered how that could that possibly be, after everything I had done to fight my cancer over the past two years? One thing I knew for sure: I had to stay alive for my son and husband, so I resolved to get up off the shower floor and do something about it. I had heard that food could have powerful healing attributes, so I decided to investigate. I read everything I could get my hands on, and my journey lead me to understand that a plant-based diet, filled with raw vegetables, could not only help detox my body from all the toxins from my breast cancer treatment, but it could also potentially prevent a recurrence of my breast cancer. I was so excited to finally find something that would be under my control, so I went for it. I read that the most efficient way to consume raw veggies was to juice them, so I ordered my first juicer and started making a green juice every day. I immediately started to regain my energy and my former stamina. My hair grew back quickly, my skin and eyes started to glow. I was blown away, so I studied further and determined that the right thing for me was to move to a fully plant-based diet. This took several years of slowly eliminating animal protein from my diet, but when I finally got there, the result was amazing. I still eat a fully vegan and plant-based diet 10 years later, and I now know the answer to the why? I was meant to go on my breast cancer journey and struggle so that I could help bring a message of health and hope to America! VT: Whats the process for making these juices? Shauna: All of our juices start with a base of dark leafy greens because greens are the most nutrient dense plants on the planet. We source raw, organic whole greens, veggies, and fruits from farmers we know. We then cold-press them in our state-of-the-art juicing facility. We make them safe for our customers by then putting our finished bottles in our high pressure machine which kills harmful bacteria, while preserving all the nutrients. VT: Tell us about the flavors. Shauna: Our core line of green juices consists of six wonderful flavors using a variety of dark greens, juicy veggies, and fruits. They are all low in calories and sugars, with no added water. We use a large variety of dark greens, ranging from spinach and kale to watercress and dandelion greens, with names like, Renew, Elevate, and Harmony. The very first flavor that I juiced and took to the farmers’ market was Vitality, which I developed after attending a BBQ with my friends and family in Texas. I knew if I was going to get folks in my home town of Austin, Texas to drink a dense green juice it needed to have that familiar sweet and salty taste of BBQ with a kick of heat. Vitality has pineapple juiced with the kale, pink Himalayan salt, and a touch of jalapeno. We also have a line of plant-based hemp protein drinks infused with super greens and other fabulous ingredients like matcha green tea. Our line of hemp milks are a convenient and natural source of plant-based protein, iron, and calcium. We launched the first nationwide line of kid-friendly raw, organic green, and fruit smoothies kmade from whole fruits and greens, making raw, organic, ready-to-drink green smoothies available for the whole family. Finally, our core line of green juices is available in a cleanse kit which contains an excerpt from my Daily Greens 4-Day cleanse book with instructions for completing a 4-day juice and raw food cleanse. VT: Whats your personal favorite flavor? Shauna: Purity, which is the original juice that I started making 10 years ago to help heal myself. Purity is wonderfully simple blend of just greens and veggies. Lately however, I have really been loving Rejuvenate, a blend of carrot and collard greens with a touch of turmeric. VT: Whats the best compliment youve received from someone trying a delicious green juice? Shauna: I was hosting a book signing one day at Whole Foods and a woman came rushing in and said she had just completed my 4-Day juice and raw food cleanse using Daily Greens juices and my vegan raw food recipes. She said: I have felt so terrible for so many years, and after drinking your juices and eating your raw vegan recipes I have more energy and feel better than I have in my entire life. Please tell me how I can continue to feel this way forever! I explained that all she had to do was continue her habit of drinking a green juice every day in combination with a plant-based diet. VT: What are the benefits of a cleanse? Shauna: Periodically giving your intestines a break from digesting will help cleanse your cells of toxins and detox both your body and your mind. This can be accomplished by doing a juice and raw fruit fast during the day and then consuming a raw vegetable dinner, high in fiber, to help move toxins out of the body. It is important to include green juice in any cleanse to continually infuse the body with nutrients and electrolytes as well as lots of high fiber salads and raw vegetable dishes to help move the intestines on a regular basis. Check out our blog, Are Juice Cleanses Healthy? VT: Whats your favorite recipe on Vegetarian Times website? I love this Orange-Sunflower-Slaw recipe. It is very similar to a slaw I make on a regular basis in the summer, but with the addition of orange and sunflower seeds. So fun and yummy! VT: Which breast cancer organizations does Daily Greens benefit? Shauna: Daily Greens has partnered with and donates a portion of its top line sales to the Young Survival Coalition. This is the only national organization specifically focused on the needs of young women battling breast cancer. Having gone through breast cancer at such a young age, I understand the huge need for resources for women under the age of 40 facing breast cancer, and the YSC provides those resources on a national basis. VT: Whats one thing people would be surprised to learn about these juices? Shauna: Folks are usually really surprised at how good our Daily Greens juices are. They are also usually surprised at how different all of them taste, given that they are all very similar in color. VT: What is one thing people should know about the juices? Shauna: I really believe so much in the healing power of drinking a green juice every day, so I encourage folks to try all of our Daily Greens flavors until they find the one that they crave. If folks dont have access to Daily Greens ready-to-drink juices then I encourage making them at home. Whatever it takes, my mission and vision is that everyone gets a green juice in their life each and every day.      

Health Summit for Health Professionals at VegfestUK Vegan Festival London Olympia

August 4 2015 World Vegetarian And Vegan News 

Health Summit for Health Professionals at VegfestUK Vegan Festival London Olympia As part of the continuing efforts to Vegducate as many people as possible about the vegan solutions to avoidable world problems that threaten our planet VegfestUK is now hosting a Health Summit for Health Professionals at London Olympia on Saturday 10th October. Sadly there are still many health professionals that are unaware of the evidence based science that supports the solution of a healthier balanced plant based diet to common health problems and the vegan diets suitability for all age groups. Harley Street nutritional therapist Yvonne Bishop-Weston reveals "I am frequently contacted by mothers at their wits end because of pressure put upon them by Doctors to start eating meat and cheese and feed animal products to their children, like there is some magical ingredient that can only be found in meat and dairy. It reveals a lack of understanding about basic nutrition and the nutrients found in food" "Yes a person may fair better on a diet higher in protein, may have some health condition that requires extra omega 3 EPA and DHA, or vitamin B12 or vitamin D3 or probiotics but there are now excellent plant based versions of all of these nutritional tools." Earlier this year The Vegan Society reached a historic agreement with The British Dietetic Association. The Vegan Society and The British Dietetic Association have agreed to collaborate to bring  reliable plant based nutrition information to every community in the UK. Tony Bishop-Weston, executive consultant Vegan Chef and Author of The Vegan Cookbook,  has helped VegfestUK bring together some leading lights in Nutrition and Dietetics to provide a line up of distinguished speakers to provide evidence based science that backs up the argument for vegan solutions to the scourge of avoidable self inflicted health problems we face. Chef says "For too long many health professionals, GP's, midwives, dietitians, nutritionists, health workers have written off plant based diets as unnatural and exclusionary. This may be partly because of the way vegan diets were better known for what wasn't vegan, what they didn't eat rather than what vegans do eat - messages were full of negative messages, not this, don't eat that, no no no rather than yes yes yes and motivational provocative messages focused on delicious and dynamic vegan solutions. That's all changed. Bookshops are awash with beautiful vegan cookbooks with deliciously inspiring vegan recipes. The supermarkets now sell edible melting vegan cheese, vegan sausages, dairy free ice cream in fact everything from plant based caviar to vegan haggis. Thanks to 70 years of UK veganism there's now plenty of people to prove that a vegan diet can be far healthier than the average UK diet" Speakers at The VegfestUK Health Summit for Health Professionals include Professor Thomas Sanders  Professor of Nutrition & Dietetics Kings College London who will be talking about his CRESSIDA study and it's relevance to those on vegan diets Prof Tom Sanders Professor of Nutrition Kings College LondonDr Emma Derbyshire, PhD, is a registered public health nutritionist government adviser on nutrition and diet matters and award-winning nutrition and health writer.  Dr Emma Derbyshire NutritionistSandra Hood RD - A specialist dietician for the NHS Sandra runs education sessions on diabetes for patients and health professionals. Sandra is author of 'Feeding your Vegan Baby with Confidence' published by The Vegan Society and has had numerous articles published in magazines. She worked closely with Plamil Foods to produce Infant Case Histories to prove the efficacy and benefits of a plant food based diet for infants. Sandra is currently working on nutrition material for the Vegan Society and BDA collaboration. She will be joined by Nutritional Therapist Yvonne Bishop-Weston Sandra Hood registered Dietitian Dr Nina Bailey -BSc Hons, MSc, PhD, ANutr: Nutrition Scientist - Head of Clinical Nutrition Igennus Healthcare Nutrition - Dr Nina Bailey is a leading expert in marine fatty  acids and their role in health and disease. Dr Bailey holds a master's degree in Clinical  Nutrition and received her doctorate from Cambridge University and is a published scientist,  regularly featured in national health publications. Dr Nina Bailey Nutrition ScientistMikkel Jungersen - Scientific Advisor in Scientific Affairs at Chr. Hansens  Health & Nutrition Division where he is responsible for scientific issues for Chr. Hansens  probiotics Mikkel Jungeresen - Scientific Advisor  Other speakers include Paul Appleby from the Oxford University/­­European EPIC Study, Dr Tushar Mehta from Toronto, motivational expert Brian Jacobs and yoga guru talking about and demonstrating yoga as a tool to alleviate some of the effects of stress. http:/­­/­­london.vegfest.co.uk/­­prof-tom-sanders http:/­­/­­london.vegfest.co.uk/­­dr-emma-derbyshire http:/­­/­­london.vegfest.co.uk/­­sandra-hood http:/­­/­­london.vegfest.co.uk/­­yvonne-bishop-weston http:/­­/­­london.vegfest.co.uk/­­dr-nina-bailey SATURDAY Health Professionals Health Summit Talks Room 12:00 - Dr Emma Derbyshire - Protein and Calcium Solutions on a Vegan Diet 1:00 - Prof Tom Sanders - King's College London CRESSIDA Study 2:00 - Sandra Hood RD Yvonne Bishop-Weston BSc DipION mBANT - Safer Vegan Pregnancy & Childrens health 3:00 - Mikkel Jungersen, MSc - Probiotics and Women's health 4:00 - Dr Nina Bailey - Essential Fats and Vegan Diets 5:00 - Dr Tushar Mehta - Vegan is the Answer: What's The Question? SATURDAY Health Professionals Health Summit Workshop Room12:00 - Paul Appleby  - Oxford Uni EPIC Study and Vegan Findings 1:00 - Debate - Raw food vs Cooked food 2:00 - Dr Tushar Mehta & Peter Gleave - Can you reverse Diabetes? 3:00 - Christine Bailey - Good Fats, Healing Fats.  Its time to Feel Good About Healthy Fats 4:00 - Brian Jacobs - Solutions for motivational strategies for encouraging healthy eating 5:00 - The Sivananda Yoga Vedanta Centre - Stress Management Free certificated CPD for Health Professionals will be on offer. Contact your professional body for more details. More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News

Roasted Corn, Avocado and Black Bean Salad (A Yankee as "Miss Maudie" reading . . . To Kill a Mockingbird)

July 14 2015 Vegan Thyme 

Roasted Corn, Avocado and Black Bean Salad (A Yankee as This salad is a result of a time-honored tradition as head chef of this household: It's a hundred and thirty here in St. Louis. Cripes almighty! No cooking will happen--we are all raw foods here. This salad took literally five minutes to prep. I have tomatoes and cucumbers galore from the garden--I pulled out whatever else I had on hand to make a lovely main-dish salad. It was dressed with a yummy balsamic vinaigrette and fresh lemon juice. I had so little energy yesterday afternoon, I could barely scoop the avocado from its shell. Chopping and peeling the cucumber from the garden nearly did me in. And the corn roasting part!--I was able to muster only because I had made a quick dash to the store after my morning run, husked it right away and put in a bag in the fridge. All I had to do was place the corn over the open flame of the stove for a few seconds to add a nice color of "I-worked-hard-to-make-you-a-salad-for-dinner" appeal. Simple. Straightforward and filling. I topped the salad with some quinoa for an extra protein boost. Salads are an essential summer staple right now.  I am no shrinking violet when it comes to cold weather, but if it climbs even a tenth of a degree over seventy-eight, I am DONE. I am a Northerner through and through--as a Southerner in "residence", the summers in Missouri about do me in. The older I get, the worse it gets. This summer's rains have turned this town into a literal cauldron of unacceptable tropical insanity.  (Perhaps I was spoiled with my trip to Lake Michigan in late June where I had to don a jacket during my morning runs. No. I was simply living in what I knew as child was summer! Sure we had some heat, but it was short-lived and tolerable as the Lake winds provided much relief.)   Believe me when I tell you, I nearly died yesterday in this St. Louis heat. I felt a complete and utter draining of my faculties and all of my senses as I left the bookstore after an afternoon volunteering as one of the readers for our local library of To Kill a Mockingbird. (The entire book was read aloud.) Maybe you are asking yourself about this thing called "air conditioning". Well, I am a stubborn cheapskate, born of the mind of a woman who won't let go of something until it finally dies of its own accord: my thirteen year old car has no A/­­C and I refuse, REFUSE--to shell out one hot dime for another car until this one tells me she's through.  Meantime, let me tell you how I spent my weekend: Reading To Kill a Mockingbird in anticipation of today's arrival of Harper Lee's Go Set a Watchman. This was my third time reading the book. And as a lover of all literature, it still stands as one of my all-time favorite books. I laughed out loud at Scout, I felt the anger over the injustices, prejudices and simple Southern ignorance of that time, I cried during the trial as Atticus stood by the accused, and I nearly had forgotten the ending as our Boo Radley finally makes an appearance. It was the best summer weekend I've had in a long time.  **Well, it's not even eleven a.m. here and I see in the link to Amazon's page twenty seven reviews of the Watchman book already! Mine arrived via my Kindle and at three a.m., I couldn't resist: I began reading. For the life of me, I'd like to know how those folks got through the book so dang fast. They must not have three dogs (a puppy in the mix to boot), and a husband who all need tending to in the morning.    Given all the surprise, mystery and controversy surrounding the finding and release of the GSAW book, I have tried to keep my head down in terms of reading too much of the new book's press. (Even skipping the reading of the first chapter when it was available.) However, I stumbled across  this piece in the New York Times. A third book?!! Wait. . . I have to finish THIS one!  Of course, my favorite character in TKAM is Miss Maudie. And I doubt Miss Maudie would have availed herself of such ridiculous attire in the middle of a heatwave and instead rested comfortably at home with her azaleas. But, as a close as I could, I meant (with silly hat I keep on a nail in the garage) I meant to have a little fun--especially if I was dragging myself out sans air conditioner: gardener, dispenser of wisdom, hat-wearing, azalea-loving southern Lady. (Okay, here's the skinny: I can do Southern with the best of them, thanks to our mother's fourth marriage and transplantation of my sister and me to The Bootheel of Missouri during my most precious teenage years). Talk about cold slap in the face. I can remember not being able to understand a WORD most of the people around me spoke. I swear. But soon enough, I HAD a drawl like everyone else--a sloppy sort that ran around my "y'alls" and "sody-pop" like a tight wrench. In celebration of the release of GTAW, our local library partnered with a local Barnes and Noble and held an all day reading of TKAM. I channeled my inner Miss Maudie and braved the heat.  (And of course, shopped for more books!) Here in my garden, my star-gazer lilies have bloomed and are at their most beautiful I have ever seen. This is one of my favorite flowers and they're planted right next to the front door so when we come and go, we get to stare at them. Their scent fills the sticky-hot air and for a moment I am happy.  (Then the sun hits my face and run back inside to the sanctity of air conditioning and books.) 

Veg Hot Spot: Karyn’s Day Spa in Chicago

March 3 2015 Vegetarian Times 

Veg Hot Spot: Karyn’s Day Spa in ChicagoPhoto: Nathan Michael The name Karyn Calabrese ?is synonymous with the vegan and raw food movements in the Midwest, but along with her delicious fare, its Calabreses ability to defy aging (shes known for rocking a bikini well into her 60s) that has people flocking to Karyns Day Spa. In addition to an ultra-modern spa, the airy space encompasses a health-food store and raw-food restaurant, which features vegan enchiladas, tiramisu cheesecake, and gingery mocktails spiked with Karyns house-made Rejuvelac ?(a fermented probiotic). Among the Centers most popular spa services, the Fountain of Youth Facial treatment combines the ultra-gentle HydraFacial, which cleanses and plumps the complexion with hyaluronic acid, and Myopulse, which stimulates the production of collagen to firm ?and tone skin. Also available ?are toxin-free manicures and pedicures, infrared saunas, deep-tissue massage, and dietetic consultation to address any nutritional deficiencies. The space embodies Calabreses holistic philosophy of well-being. But remember, like anything in life, caring for your body is a process, and you cant expect to go from A to Z overnight, she says. This is the most important journey youll take in your life--make it a joyful one! Visit Karyn’s Day Spa and Raw Cafe at 1901 N. Halsted St., Chicago, Ill.

Roasted Pumpkin & Peach Salad + Sydney

January 12 2015 Green Kitchen Stories 

Roasted Pumpkin & Peach Salad + Sydney In the introduction of our latest book, we have written a sentence about our family feeling most at home when we are not. And as I sit here in our tiny airbnb apartment a bit away from Bondi beach, with Elsa sleeping on the couch next to me and Luise and Isac in a bed that is too small for the three of us, I feel this stronger than ever. With a few belongings packed in a bag, our apartment in Stockholm rented out and all of us tucked into in a room in a country far far away, we always have our closest and happiest family moments. It’s almost ironic how you become so much more present when you remove all the clutter that you worked half your life to get. We have had just as joyful cooking experiences in this 1 square meter kitchen as we have had in our newly renovated kitchen at home. I am trying to grip all these moments that we have together. The hugs, the laughter, the rustic home cooked meals. I want to physically hold on and not letting them slip away. But it doesn’t work. 5 weeks have already passed here in Sydney even though I have done my best to slow time down. And today we are off to New Zealand for new adventures. We are packing ourselves into a  camper van so our space is going to be even tighter. We are also having two cooking events at Little Bird Organics in Auckland. Unfortunately all the tickets sold out on the first day, so we didn’t have time to put it up here (we are planning to do a similar event in Melbourne in February, keep your eye out here for more info).  I haven’t used my dslr camera much since we got here, so here are instead a few snaps from our instagram feeds. We followed all the Sydney cafe and restaurant recommendations that we got from you guys earlier and wanted to return the favour by listing some of our favorites. We have been living in the Eastern and Southern suburbs so most our tips are from there. For all of you living in Sydney, these places are probably old news. But they might hopefully come handy for anyone planning a visit. We are coming back for a week in March before we fly back to Sweden, so in case we have missed anything, do let us know and we’ll try to plan in a visit. Kitchen By Mike. 1/­­85 Dunning Avenue, Roseberry. We have had a bunch of people recommending us to visit this place and we can easily understand why. It was such a cool place and the food was rustic and very tasty. The salad recipe we serve below was vaguely inspired by our lunch there. Sadhana Kitchen. 147 Enmore Road. A small raw food restaurant that serves a whole lot of different raw food dishes with a new twist, not just salads but also lasagna, tacos and vegan BLT. Earth to Table. 85 Bronte Rd, Bondi Junction. Another creative raw food restaurant. The cakes here are spectacular. Eveleigh Farmers Market. 245 Wilson St, Eveleigh. A nice farmer’s market situated inside a huge open warehouse building. Porch and Parlour. 17/­­110 Ramsgate Avenue, Bondi Beach. One of the hippest places in Bondi. Combines cosmic salads topped with fermented vegetables with good coffee and amazing smoothies and transforms into a wine parlour during the night. Bread & Circus. 21 Fountain Street, Alexandria. Colourful cafe and a great brunch place with salads, small sides and DIY bread boxes filled with all kind of good stuff. Orchard Street Cafe. 2 Brighton Boulevard, North Bondi. What we love most about raw food cafe is the nice vibe from the huge open windows and kelim covered outdoor bench. They also have very delicious and investing earthy juices and smoothies based on healing herbs that are worth checking out. Bondi Harvest. Level 4, Westfield, Bondi Junction. We are fans of the Bondi Harvest youtube channel and was excited to hear about their newly opened restaurant. You wish this surfer inspired place would be located right on the beach, but instead they have opened inside the not-so-charming Westfield mall. The food was however really good. Epic salads and tasty sandwiches. Seasonal and good quality produce. Pressed Juices. 85 Gould Street, Bondi Beach, New South Wales. There are plenty of cold-pressed juice stores in Sydney but we got most our juices and almond mylks from here. So many great combination of flavours. Elsa’s favourite was the Strawberry Mylk. About Life. 1 Kiaora Ln, Double Bay (and 4 other locations). An all organic supermarket with everything you might be looking for. They also have a huge take-away lunch buffet with everything from hot dishes to raw food. Earth Food Store. 81a Gould Street, Bondi Beach. The most spectacular thing about this food store is how beautiful the vegetables are displayed and the cozy atmosphere. They also have a cafe with smoothies, salads, frittata and sweet potato patties. Health Emporium. 263 - 265 Bondi Road, Bondi. This cute health food store sells smoothies, homemade almond butter and organic vegetables. They also had both our books on display, which adds a lot of bonus points! Gertrude & Alice. 46 Hall st, Bondi Beach. There is always a special vibe at book cafes. We spent a few hours here, reading to Elsa and flipping through Australian cookbooks while having tea and snacks. M Deli. This was our local cafe while living in Bondi. We lived very close and went here for coffee and muffins from the always smiling staff in the mornings. They also serve an array of great tasting salad bowls and tarts for lunch. Roasted Pumpkin, Fennel & Peach Salad We made this salad for a picnic that we had with readers in Sydney. The picnic was so wonderful and the salad was simple but great! You want to roast the pumpkins until they are almost a bit burnt on the edges. Keep the pumpkin seeds hanging for the genuine rustic look (like the ones we got at Kitchen By Mike). We bought an organic nap pumpkin at Eveleigh Farmer’s market, but hokkaido or butternut will work too. 1 whole blue/­­jap pumpkin (keep skin and seeds) 2 + 4 tbsp cold-pressed olive oil 4 tbsp honey 2 limes, juice sea salt and black pepper Salad ingrediens 2 handfuls almonds 4 peaches, stone removed and cut into wedges 2 fennels, finely sliced, fronds reserved 1 large head of lettuce, leaves separated and torn into bite-size pieces Preheat the oven to 220°C. Cut the pumpkin into large squares, leaving the skin on and seeds intact. Place skin side down, on a baking tray. Drizzle with 2 tbsp oil, cover evenly and sprinkle with sea salt. Roast the pumpkin in the oven for 30-45 minutes, until the pieces are very soft and the tips  are slightly burned. Combine 4 tbsp oil, honey, lime juice, then season to taste with sea salt and pepper. Taste the dressing and adjust the flavours to your preference. Transfer the roasted pumpkin pieces to a bowl and pour over half of the dressing (save the other half for the salad) and toss gently. While the oven is still warm, toast the almonds on a baking  tray until golden, about 10 minutes. Prepare the salad ingredients. In a large bowl, gently toss peaches, fennels and lettuce. Add the remaining half of the dressing and combine. Arrange everything on a platter. Then tuck in the roasted pumpkin pieces, scatter with almonds and sprinkle with fennel fronds. Serve.

Sweet Potato and Kale Salad

October 14 2014 Golubka Kitchen 

Sweet Potato and Kale Salad Ciao from Italy! By the time this post goes up, I will be in the mountains of Abruzzo, having already walked down the streets of Rimini and Venice for the first time in my life. I will already have tasted many fresh and amazing dishes, crossing them off my long list of things to try, one by one. As open as I am to all kinds of food while traveling, I always crave very simple fare when I come back home – vegetables and greens, very much like this salad from Gena’s Hamshaw new cookbook Choosing Raw. I love Gena’s style, represented so well on her site – easy and informative, full of nutrition advice, but always taking flavor into consideration. I gladly accepted Gena’s offer to send me a copy of her cookbook and already made the Avocado Black Bean Breakfast Scramble, Fig Bars, and this Sweet Potato and Kale Salad – all to delicious results. Gena’s plant-based recipes, not all of them raw, are fuss-free, and offer options that will satisfy both a rookie and a seasoned cook. What sets the book apart are the many educated answers to your questions about nutrition, veganism and raw food. Being a certified nutritionist herself, Gena provides helpful meal plans for beginners, with higher protein and raw meal options. This salad is great for fall, with sweet potato as the featured guest. It is simple in preparation and very nourishing – well done Gena! Sweet Potato and Kale Salad for the dressing 1 cup cashews – soaked for about 4 hours 1/­­4 cup oil-packed sun-dried tomatoes 1/­­2 teaspoon paprika 1 teaspoon chipotle powder 1 tablespoon maple syrup 2 tablespoons apple cider vinegar 3/­­4 cup water for the salad 2 sweet potatos – peeled and cut into 1-inch cubes 2 tablespoons olive oil sea salt and pepper 1 bunch kale – cut into bite-size pieces 1 red bell pepper – sliced 1/­­3 cup slivered almonds to make the dressing Combine all ingredients in a high speed blender and blend until smooth. Set aside. to make the salad 1. Preheat oven to 400F. Toss sweet potatoes with oil, salt and pepper. Roast for 20-25 minutes until soft. Cool for 15 minutes. 2. Massage 1/­­2 dressing into the kale in a large mixing bowl, until the kale softens. Add in the pepper slices, potatoes and the rest of the dressing. Mix to combine. 3. Serve right away with some slivered almonds sprinkled on top. Note: Gena uses all of the dressing for this salad, but I used less, as I like my salads dressed lightly. I saved the rest of the dressing for another salad.

Zucchini Pasta with Mango, Avocado, and Black Bean Salsa

July 27 2014 VegKitchen 

Mango and avocado salad is a summertime classic. In this recipe, I take that one step further by adding black beans and cilantro. I then pile it on top of spiralized zucchini for a quick, easy, and refreshing meal. From Choosing Raw: Making Raw Foods Part of the Way You Eat  by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, (C) 2014. Photo by Hannah Kaminsky. Serves: 4 - 2 ripe Haas avocados, halved, pitted, and cut into 3/­­4-inch cubes - 3 tablespoons freshly squeezed lime juice - 2 ripe Ataulfo mangoes, peeled, pitted, and cut into 1/­­2-inch cubes - 1/­­4 cup chopped fresh cilantro, plus more as garnish - 1/­­2 teaspoon sea salt - Freshly ground black pepper - 1 teaspoon agave nectar or pure maple syrup - 2 tablespoons extra-virgin olive oil - 1 1/­­2 cups cooked black beans, or 1(14-ounce) can - 4 medium zucchini, spiralized Toss all the ingredients except for the zucchini in a mixing bowl. Combine well. Divide the zucchini onto four plates. Top each with a quarter of the mango mixture. Sprinkle with extra cilantro, and serve. To store, keep the zucchini pasta and the mango mixture separate. Both will keep, stored in an airtight container in the fridge, for 2 days. - Try some other raw veggie noodle dishes. - Explore more of VegKitchens super savory salads. - See VegKitchen’s review of the World Cuisine Tri-Blade Spiral Slicer. Visit Gena Hamshaw at Choosing Raw. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

3 x Breakfast Oatmeals & Copenhagen

July 9 2014 Green Kitchen Stories 

3 x Breakfast Oatmeals & Copenhagen Even though we have posted countless porridge recipes on this blog - baked, soaked and cooked - we recently realized that we never have posted one of our standard breakfast oatmeals. Oatmeal is one of the most common breakfasts for us on early weekday mornings. It’s quick to make and you only need one ingredient for the most basic recipe. But it can also be prepared in endless varieties depending on season and preference. You can cook oats with water, fruit- or vegetable juice or any kind of milk. And you can either stick to just rolled oats or mix them with quinoa flakes, rye flakes, chia seeds, linseeds or any other kind of seed. We have shared three different set-ups here. One with oat and rye flakes cooked on carrot juice, one standard oatmeal cooked with coconut milk and the last one has egg added to the oatmeal for a protein boost. We have also used different toppings on them. Berries, dried fruit, seeds, nibs, compotes, nut butters and even vegetables are often added to our oatmeals. Remember that the actual oatmeal is only 45 percent of the experience. The most important part are the toppings. So don’t be shy, build mountains of different toppings. We’d love to see your oatmeal creations on Instagram. Hashtag it  #gksbreakfast so we wont miss out on anything. To be on the safe side you could also tag either David:  @gkstories or Luise:  @luisegreenkitchenstories.  Were looking forward to see what you come up with! We were inspired to do this post about oatmeals after our recent visit to the Copenhagen porridge restaurant Gr?d. They serve both sweet and savory porridges and going there feels just like coming home, as they share our love for these warm grainy bowls. The carrot oatmeal further down is similar to something we had there. We have also put together a list of our other favorite places in Copenhagen, in case some of you plan a visit during the summer. Copenhagen Eating Guide The A la Menthe - Morroccan cafe with amazing vegetarian lunch or dinner platters and of course fresh mint tea. R?dhusstraede 5 (near Str?get) 1466 Copenhagen K Bang & Jensen - Cool cafe with traditional danish food with a trendy twist. Istedgade 130, 1350 Vesterbro Höst - Beautiful restaurant with a modern nordic cooking style - N?rre Farimagsgade 41, 1364 Copenhagen K 42 Raw - Our favorite Raw food cafe in Copenhagen with great food, breakfast, desserts, smoothies and juices. Pilestraede 32, 1112 Copenhagen K Simple Raw - Cute little Raw food cafe with delicious food. Try their brunch or lentil burger. Oehlenschlaegergade 12, 1663 Vesterbro Morgenstedet - Organic cafe at Christiania, great homemade food! Christania, 1440 Copenhagen K Parterre - Cute little cafe with danish and french pastries, lunches and cakes, beautiful location by the water. Ovengaden Oven Vandet 90, 1415 Christianshavn Gr?d - A cafe that only serves porridges, sweet and savory. Very delicious and top quality. Jaegerborgsgade 50, 2200 N?rrebro or Torvehallerne, Linnésgade 17, 1362 Copenhagen K Atelier September - Old antique store turned into a cafe. The food is simple tasty danish/­­french food. Freshly squeezed juices and good coffee. Gothersgade 30, 1123 Copenhagen K Rist Kaffebar - A coffee shop with a great atmosphere and nice food. Vaernedamsvej 4b, 1619 Vesterbro Café Granola - Charming cafe in the most charming street in Vesterbro. Try their brunch. Vaernedamsvej 5, 1619 Vesterbro Isvaerket - Organic ice cream bar. Stefansgade 15, 2200 N?rrebro Laundromat - A cafe where you can also bring your dirty laundry. They also have a large play corner for kids. Elmegade 15, N?rrebro or ?rhusgade 38, ?sterbro or Gammel Kongevej 96, Frederiksberg C Anne’s Gademad – Homemade take away dinner. Vegetarian option every day. Enghavevej 3, Vesterbro L?L? – Vietnamese restaurant with great vietnamese food with a modern twist. Vesterbrogade 40, 1620 Vesterbro   Oatmeal – 3 ways Protein Boosted Oatmeal Serves 2 1 cup rolled oats (certified gluten-free if you prefer) 2,5 cups water 2 eggs 1/­­2 tsp ground vanilla 1 pinch sea salt Topping: avocado, sliced raspberries, fresh or thawed frozen hemp seeds chia seeds quark yogurt Place oats, water, eggs, vanilla and salt in a small saucepan and bring to a simmer on medium to low heat. Stir to combine. Let simmer until the water is just absorbed and the porridge has thickened, about 3-4 minutes. Serve in bowls with with plant milk and toppings. Carrot & Rye Oatmeal Serves 2 1/­­2 cup old-fashioned rolled oats 1/­­2 cup old-fashioned rolled rye 1,5 cup carrot juice 1 cup water 1 pinch sea salt Topping: raisins flax seeds unsweetened apple sauce with grated fresh ginger (cook chopped apples, a little water and grated ginger until tender) cacao nibs Place oats, rye, carrot juice, water and salt in a small saucepan and bring to a simmer on medium to low heat. Stir until the water is just absorbed and the porridge has thickened, about 3-4 minutes. Serve in bowls with with plant milk and toppings. Sweet Coconut Oatmeal Serves 2 1 cup rolled oats (certified gluten-free if you prefer) 1,5 cup coconut milk 1 cup water 1 pinch sea salt Topping: almond & cacao nut butter (mix nut bitter and cacao powder) toasted desicated coconut toasted pumpkin seeds and sunflower seeds strawberries, fresh or thawed frozen raw hazelnuts, chopped goji berries Place oats, coconut milk, water and salt in a small saucepan and bring to a simmer on medium to low heat. Stir until the water is just absorbed and the porridge has thickened, about 3-4 minutes. Serve in bowls with with plant milk and toppings. Tip: For grain free options use rolled flakes of whole buckwheat, millet or quinoa.


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