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