My Green Chef: 2009

sandwich & salad

Grilled Cheese Triangles w/ Tossed Salad
sandwich contains: goat feta and cheddar
salad contains: radishes,artichokes,cherry tomatoes,cranberries,scallions

Grilled Cheese

Goat Feta
& Chedder Stuffed French Toast
on sprouted grain bread

Worldly Staple!

curry black beans and candied carrots...

Some of my specialties...

braised greens
fried corn
x-treme Salsa
the "SAT"sandwich
world style garden lasagna
home style adzuki beans and brown basmati
tomato ragu & spaghetti squash
overloaded baked potato

and much more...

Shark Attack...

Shark Burger...freshly ground shark fillet, seasoned perfectly topped with of course an organic selection of vine ripe tomatoes, alfalfa/ radish sprouts and red onion. placed on two slices of toasted "sprouted grain" bread smeared with grape seed mayo and goat feta.

MGC : RAW SPECIALTIES menu.

Raw:
southern collard greens
rainbow chard with sun dried tomatoes
mashed potatoes & gravy
lasagna
nori rolls
sprout of joy pizza
cashew dream cookies
apple mango pie
blueberry pie

The Sound of Colour

Express Catering

Express catering is a lower-cost alternative to full-service catering for your dinner parties and gatherings. As with our personal chef service, we plan a menu tailored to your entertaining needs and theme, prepare it in your home, package it carefully in disposable dual-ovenable containers and leave you with detailed heating and simple, yet beautiful presentation instructions.

Not Just for the Rich and Famous

Think personal chef service is a luxury only celebrities and the wealthy can afford? It’s not. You will be pleasantly surprised at how affordable MGC’s service is.

Ask yourself how much you spend on restaurant and takeout dinners, and/or wasted groceries you didn’t have time to cook. For a comparable cost, you can have a personalized menu prepared and delivered to you without the hassle of shopping, driving to and waiting in a restaurant, or standing in front of the sink washing dishes. And most importantly, consider the cost of your time. MygreenChef gives your precious free time back to spend doing the things that are really important to you.

What We Spend on Food and the Cost of Personal Chef Service Compared

Average Weekly Cost Per Person

Total Food Expenditures*
Personal Chef Service from MGC

$131
$171

MyGreenChef Personal Chef Service Pricing

You can enjoy personal chef service from MGC for a weekly cost of $165 to $190 per person. Because our service is 100% tailored to the individual, final pricing is dependent upon your ingredient and packaging specifications. Your service price includes everything. There are no additional charges for groceries or containers. You pay one fee for the service, start to finish.

Dinner Carribean Style!

Priving Dining

Lets Create Your Very Own Unique Dining Experience!

Pita Chips & Guacomole

Salad Time!

Cilantro & Corn Tuna Salad

Grilled Breast of Lamb

New Creations

Niçoise Salad

Niçoise salad with a citrus vinaigrette. Created today at Sprouts Cafe

Organic Wines!

Types of Organic

100% Organic - Refers to wines that are produced with grapes that are certified 100% organically grown and do not have any added sulfites.

Organic - Refers to wines that have at least 95% of their ingredients from certified organic sources. These wines may have an additional 100 ppm of sulfur dioxide added to them.

Made with Organic Grapes - Refers to wines that have at least 70% of their grapes from organic sources. These wines may have sulfur dioxide added as well.

Mother's Day Revised

Happy Mother's Day To All... Here is a look at two of the finished products from the Mother's Day Pie Sale. Thanks to all...

Spread The Health

Delite # 334

caicos loins w/ broks & cali

Raw Delite # 333

salad devine...

blossom garden

rainbow chard salad, sweets & beets, and cali-flower sunrise.

Got Pies!

What a great way to enjoy Mother"s Day! My Green Chef is taking orders for these two great raw pies, our delicious Fresh Apple-Mango & Southern Sweet Potato. A delicious culinary bouquet for the Special Lady in your life. Dead line is May 7, 2009 for Saturday (5.8.2009) delivery.

Let's Get Gardening!

Learning gardening secrets from a Saint my Grand Mother "Olean".I helped prep the grounds for the new crop of organic assortment ( heirloom watermelons, tomatoes, cucumbers, peppers and more). she's consistently planted a home garden for at least 50 years and was actually a sharecropper of early american history. Her 89 years of life surely brings wisdom above no other.

Raw Blossom Salad

This salad had a lot more than a little bit. Its my version of a Raw garden salad.
ingredients
red and white quinoa
spring mix salad
salted sliced tomatoes
kiwi
raw mustard green salad
apple-mango chutney

optional:
raw goat feta

Baking Cakes!

Baking this cake was a blast. It was a new recipe entitled "Carrot-Pineapple Mama Cake".
This recipe was wheat free, gluten free and had no added sugars. The secret to its sweetness was its ingredients. It was very moist and topped with a Whipped Sour cream and Walnut frosting.

It was intended for 75 guest at an Atlanta Symmetry Direct meeting. The attendees definitely enjoyed every bite, they wanted seconds to say the least.

Green Chef Abroad

Simple Pear Salad

Ingredients

1 organic Bartlet pear (quartered)

1 organic beet (shredded or grated)

oil and vinegar dressing

cinnamon (sprinkle)

Directions
Arrange as shown.drizzle dressing on top of pear and beets.
sprinkle with cinnamon. Enjoy!

Let's Cook

Coming Soon...
MygreenChef releases his first cooking reference entitled " Volume 1: Let's Eat Green". This highly anticipated reference reflects the culinary journal of the Green Chef Jay Morris.

Braised Kale & Apples

At home feeling a little Snackish. So what better to snack on none other than a delicious portion of Kale & apples with a side of steamed brown rice and miso gravy. Yummy!
Recipe
1 bunch kale (chopped)
2 pink lady apples (diced)
1 purple onion (diced)
2 tablespoons extra virgin coconut oil
4 tablespoons nutritional yeast
1 teaspoon celtic gray salt
2 tablespoons miso
Instructions
In a large skillet saute apples and onions in coconut oil until caramelized over low medium heat. Add kale and salt, toss twice then place lid on and allow to steam ten minutes tossing occasionally. Ounce the kale has reached it peek vibrant color, remove from heat. Then add miso and nutritional yeast to flavor, toss again to distribute flavor. Then enjoy

Salmon Fritters

Fritter
1 can Red Wild Alaskan Salmon
1 organic egg
1 shredded carrot
1 shredded zucchini
3 tablespoon nutritional yeast
1/2 diced purple onion

Additional ingredients
Ghee (clarified butter)
Ice Cream Scoop
Cast Iron or Stainless Steele skillet

Mix all ingredients in bowl until blended. In skillet add 3 tablespoons of ghee raise to medium heat. Take one ice cream scoop of mixture and place in skillet ( cast iron or stainless steel preferred). brown on both sides, then remove and enjoy!

Happy Healthy Birthday!

Your Green Chef was back at it again in South Buck Head along side of Dr. Joy Scott. Offering a new twist to your conventional birthday party; a party with nutritional intentions. A casual health talk by Dr. Joys Scott to stimulate healthier diet decisions for the friends and family of the birth day host Ms. Casey. It was a great success. The menu included a raw apple pie, salmon fritters, fresh guacamole, watercress salad and braised greens.

PIZZA !

For this recipe you'll need:
Pizza Crust or bread slices of choice
Basil Pesto
Spinach Leaves
Marinated Fennel
Marinated Portobello
Pine Nut Parmesan

Veggie Herb Pizza Crust

2 cups Sprouted buckwheat
2 zucchinis (2 cups)
onion powder
1-2 cloves garlic
Braggs or salt to taste
1 teaspoon herbs de provence
1/2 ground flax
1 tablespoon oil

Process until a dough-like consistency is reached. (Add more flax if needed). Form into pizza crusts onto teflex sheets and dehydrate for a few hours at 110 degrees. Then flip onto the mesh and continue dehydrating until completely dry.
Chef's Note: You can freeze any left over crusts by double bagging them into ziplock bags.

Basil Pesto
4 cups fresh basil and spinach, packed (I like to use 1/2 of each)
2 large garlic cloves, minced
1/4 cup walnuts
1/2 teaspoon salt
3 tablespoons olive oil
1 tablespoon lemon juice

Blend basil and spinach until finely chopped. Then add the rest of the ingredients and
blend until smooth.

Marinated Fennel
1 cup fennel sliced thinly on a mandoline or V-slicer
1 Tbs olive oil
1 Tbs Nama Shoyu
1 Tbs agave or honey

Toss fennel with the rest of the ingredients and let marinate for at least 1 hr.

Marinated Portobello
1 Portobello mushroom, chopped
1 tbs olive oil
1 tbs tamari or nama shoyu
2 tsp tarragon
1 garlic clove, crushed

Toss Portobello pieces with the rest of the ingredients and let marinate for at least 1 hr.

Pine Nut Parmesan
1/2 cup macadamias
1/2 cup cashews
2 Tbs pine nuts
1 Tbs lemon juice
1Tbs flax meal
1 clove crushed garlic
1Tbs nutritional yeast
1/2 tsp salt

First process macadamias and cashews until ground. Then add the rest of the ingredients and process until well mixed. You don’t want to over-process the pine nuts as they release a lot of oil.

Assembly
On a pizza crust or slice of bread, spread a generous layer of basil pesto followed by a double layer of fresh spinach leaves. Then put some marinated fennel, Portobello pieces, and finish off by crumbling pine nut parmesan on top. Dehydrate for 1 hour at 110 degrees.

Then dare any cooked pizza joint to come up with something as tasty and delicious! Enjoy!

Gluten-free diet

A gluten-free diet is recommended amongst other things in the treatment of celiac disease and wheat allergy. It is a diet completely free of ingredients derived from gluten-containing cereals: wheat (including kamut and spelt), barley, rye, and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent. Additionally, the diet may exclude oats. Some people for whom the diet is recommended can tolerate oat products and some medical practitioners say they may be permitted,^[1] but there is controversy about including them in a gluten-free diet because studies on the subject are incomplete.^[2]

Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are maize, potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupine, quinoa, sorghum (jowar), sweet potato, taro, teff, chia seed, and yam. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable. Gram flour, derived from chickpeas, is also gluten-free.

Hemp seed is a gluten free source of energy with digestible edestin protein, a good balance of essential fatty acids, dietary fiber, as well as vitamins and minerals such as Vitamin E, Iron, Zinc, Copper and Magnesium.

Gluten is also used in foods in some unexpected ways, for example as a stabilizing agent or thickener in products like ice-cream and ketchup^[3] ^[4]

What are Whole Foods

Whole foods are those that are unprocessed and unrefined, or processed and refined as little as possible before being consumed. They typically do not contain added ingredients, such as sugar, salt, or fat.^[1]

The term is often confused with "organic food" (i.e., organically-grown food) but whole foods are not necessarily organic, nor are organic foods necessarily whole, although they do share a number of traits, such as an avoidance of chemically-assisted agricultural techniques. Because of the lack of basic processing, many whole foods have a very short shelf life and are not easily sold outside of farmers' markets.

Examples of whole foods include unpolished grains; fruits and vegetables; unprocessed meat, poultry, and fish; and non-homogenized milk.

There are several ways to meet the body's needs with respect to whole foods. One way is to consume a variety of fresh raw fruits and vegetables every day.

"Diets rich in whole and unrefined foods, like whole grains, dark green and yellow/orange-fleshed vegetables and fruits, legumes, nuts and seeds, contain high concentrations of antioxidant phenolics, fibers and numerous other phytochemicals that may be protective against chronic diseases."^[1]

Fruit and Flax Smoothie

Ingredients

1 banana
1 cup soy, rice, or skim milk
1/4 cup water
1 cup frozen berries
1 cup frozen pineapple
2 tbsp ground flax seeds

Directions

Mix in blender until blended and serve!

Note: You can add other ingredients for added nutrition such as a spoon full of bee pollen, coconut oil, flax seed oil, or a scoop of protein powder.

Nutritional Analysis

Calories: 216; Total Fat: 4.8g; Saturated Fat: 0.3g; Cholesterol: 0mg; Sodium: 17mg; Carbohydrate: 37.8g; Dietary Fiber: 8.6g; Sugars: 21.2g; Protein: 7.2g

The Best Organic Milled Flaxseed

Monounsaturated 1 gram
Cholesterol . . . . . 0 grams: ALA . . . . . . . . . . . . 3.85 grams

Carbohydrates . . . . . . 4 grams

Dietary Fiber . . . . 4 grams

Soluble . . . . . . . 2 grams

Insoluble . . . . . 2 grams

Sugars . . . . . . . . . 0 grams

Protein . . . . . . . . . . . . . . . 4 grams

Calcium . . . . . . . . . . . . . . 4% Daily Value

Iron . . . . . . . . . . . . . . . . . . 4% Daily Value

Phosphorus . . . . . . . . . . 8% Daily Value

Magnesium . . . . . . . . . . 15% Daily Value

Zinc . . . . . . . . . . . . . . . . . . 4% Daily Value

Copper . . . . . . . . . . . . . . 10% Daily Value

NOTE: Percent Daily Values are based on a 2000 calorie diet.

Although 2 tablepoons of our milled flaxseed contains 80 calories, 50 of them are from the very desirable, high-quality nutritious oil. The rest is mostly from the protein.

The carbohydrate content of flaxseed is virtually all fiber. Flaxseed is the best choice for fiber to help with bowel function. Flaxseed is 26% fiber, and an ideal mix of soluble and insoluble fiber. It is the very best food for the intestine.

Best Milling

~ Northern Edge^® flax seed is specially cold-milled to give full benefits. The millhead temperatures are maintained at under 42 degrees Celsius. Milling is a needed process for digestibility and bioavailability. (Whole seeds do not digest.)

~ Northern Edge^® has developed a unique, patented flaking process that opens the seed to digestion, yet leaves the oil within the pieces of seed. In order to leave as much of the oil as possible within the cell walls (not exposed to oxygen), this flax seed is milled by slicing. It is not ground, which crushes the seed and is too oxidizing.

~ This slicing or flaking process seals the oil & other nutrients into the pieces of the seeds, protecting and preserving them. The oil seals itself into each tiny piece like a self-sealing envelope.

~ Ordinary grinding of flaxseed is too oxidizing. The oils go rancid; as they do when flax oil is extracted. Expelled flaxseed oil is a fractured, dead food, which also lacks the fiber, protein, enzymes and other nutrients, and has far less lignans than the seeds. (Most of the valuable antioxidant lignans stay with the fiber when the oil is extracted.)

~ On the other hand, whole unmilled flaxseeds cannot be broken down well by chewing nor by the digestive juices, so as much as 90% of the value is missed.

~ Northern Edge^® Milled Flaxseed is milled directly into a light-proof bag, ONE BAG AT A TIME, at a cool temperature, and instantly VACUUM-PACKED.

~ The proprietary slicing machinery is thoroughly cleaned after each milling with compressed air. No chemical solvents or soaps are used on the blades which might leave a contaminating residue.

~ Because of these unique procedures, the freshness and purity of Northern Edge Milled^® Organic Flaxseed is GUARANTEED. Our flax has been tested as far as 2 years from packing with no detectable deterioration.

~ With the Northern Edge "living food" milling method that preserves the oil and other nutrients, the pieces in which the germ remains intact will actually sprout.

Best To Eat

~ This Northern Edge^® flax seed product is milled for easy digestion, and is ready-to-eat. It's slightly nutty flavor tastes great with any other food. It can be sprinkled on or mixed into any dish, such as cereals, salads, sauces, sandwiches, eggs, potatoes, rice or other grains; in muffins, bread or casseroles; in juices and blender drinks; in applesauce; on vegetables or fruits; in yogurt or cottage cheese; even on ice cream!

Note About Color: Golden vs. Brown Seeds

The color of flax has no bearing on its nutritional value, despite claims of superiority by growers of golden flax. In tests conducted by the Canadian Grain Commission in the summer of 2001, the "Dakota Gold" flax from South Dakota was shown to have 43-44% oil content, while the Canadian brown flax tested had 44%, virtually the same.

However, the level of ALA (Alpha Linolenic Acid -- source of Omega 3 fatty acids) in the Canadian brown seed was 59% of the oil, compared to 51% in the "Dakota Gold". This difference is due to the colder Canadian climate, and better soil quality, not the color variety.

Both the Canadian brown and "Dakota Gold" flax are superior in oil content to other flax grown in the U.S. which has far less oil.

However, unlike any other North American flax, Northern Edge^® Flax seed is free of toxic cadmium; and it is the only flax seed tested to ensure the highest ALA oil level as well as purity from contaminants.

Further, golden flax is a hybrid plant. Hybrids are generally weaker than standard varieties of a plant, and usually do not absorb nutrients from the soil as thoroughly.

Additionally, chemical-based farming is commonly used with hybrid plants, which are more susceptible to pests and blights. "Golden flax" is rarely organically-grown.

Simply The Best

~ The growing, harvesting and storage methods of the conscientious organic farmers who raise flax seed for Northern Edge^® result in the cleanest and most nutritious flax product on the market, with no rancidity.

~ Their careful procedures eliminate broken seeds which can contaminate a batch with rancidity. Our growers are paid six times as much for their organic flax seed as would be paid for normal flax seed at the grain elevator.

~ This is one of only two North American flax seed products (both Canadian) acceptable under Europe's strict import standards for heavy metal (cadmium) toxicity.

~ No other flax seed is as high in oil content and ALA (Omega 3 source) content (every batch is tested).

~ No other flax seed is tested for rancidity.

No other flax seed is tested for bacteria and mold (tested twice).

~ No other flax seed is milled by this proprietary slicing and packing method that seals the oil in the pieces and minimizes its exposure to air, heat and light.

~ No other flax seed is cold-milled in the dark directly into the light-proof container and instantly vacuum-sealed.

~ Other producers mill their lesser quality flax into a large hopper where it sits for a length of time, then they fill the containers from there.

~ Flax oil makes up a large segment of the flax product market. The oil is expelled from the seed leaving behind most of the antioxidant lignans, the protein, the fiber, and the vitamins. minerals and enzymes.

~ Exposure to light and oxygen begins the spoilage process. Rancidity quickly spreads through an oil-rich medium like an infection. Free radicals create more free radicals (peroxides). So flax oil, oil capsules or other brands of pre-ground flax are NOT the best choices for the consumer.

~ Northern Edge^® Milled Flaxseed combines the benefits obtained from consuming flax seed oil, antioxidants (lignans), fiber (including mucilage soluble fiber), and high quality protein plus, with vitamins, minerals and enzymes all in one complete wholesome product.

About Grinding Flax At Home

The whole flax seeds available for home grinding, even when organically-grown, are inevitably too high in toxic metals and other contaminants, and too low in oil, Omega 3 source fatty acid and other nutrients. There is no other flax that even approaches the quality of Northern Edge^®.

Further, if the blades of a grinder are not cleaned properly each time, rancid oils remain to infect the next batch with free radicals. On the other hand, cleaning with typical dish soap leaves traces of chemicals as well as oil residues on the blades.

Why bother with tedious grinding and clean-up when you can eat far better flax seed from Northern Edge^® that is ready to eat. Your time and your health are each worth more than the few dollars difference in cost.

Summary

Be wary: whole unmilled flaxseed is NOT digestible by humans. It only acts as a good fiber for the intestine. (In fact it moves so efficiently that after it passes through the digestive tract it can be planted and it will grow.)

Flaxseed needs to be milled to allow the digestive tract to absorb the nutrients contained in the seed. However, bulk milled flax seeds or flax oil may rapidly go rancid by exposing the oil to light and air, resulting in a poor shelf-life.

Properly prepared and protected, milled flax can be eaten raw, blended into drinks, sprinkled on ice cream or cooked and baked into items without losing much of it's nutritional value.

Flax is the best known source for the two most essential fatty acids: Linoleic [LA, (18:2)] and the less common Linolenic [LNA. (18:3)]; which combat heart attacks, breast and colon cancer, arthritis, severe menstrual cramps -- even depression.

Organic Northern Edge^® Milled Flaxseed is for many reasons the best flax product in the world.

No other flax seed is grown, tested, or milled and packed like Northern Edge^®.

The freshness and goodness of other flax products is much less than one so carefully grown and prepared. It is free of contaminants and protected from oxidation, yet ready to eat so it can be conveniently used daily.