Gluten free raw vegan snacks

What inspired you to start the Greenwood kitchen?

My inspiration for The Greenwood Kitchen stemmed from my inability to find tasty gluten free vegan snacks and baked goods. I have celiac disease and when I was diagnosed I was appalled at some of the gluten free foods that were on the shelves! So, I created my own! Friends and family were my tasters and many offered their encouragement in this endeavor.

How did you come up with the name?

The Greenwood Kitchen's name was all my husband. When we began the business we had a list of about 40 names. None of which we thought fit right. One morning he woke up, said 'The Greenwood Kitchen' and the rest is history. Now the meaning has significance, as well as our business symbol. The sprout represents roots and growth, and Greenwood is the street we live on, so we'll always remember where we came from.

What got you interested in raw foods?

Ah, raw foods. My wheat allergy caused me to really become aware of everything I ate and how it affected my whole body health. I picked up a few books, became very interested and began experimenting. Since that time, about two to two and a half years ago, my husband and I have been vegetarians, enjoying a good majority of raw foods.

Do you have a personal recipe you would like to share with our readers?

Im a BIG fan of green smoothies. BIG fan. My favorite all time smoothie is fresh spinach, frozen mango and coconut water. So simple and extremely rewarding after a long morning jog.

Where can people purchase your products online and local?

All of our store locations and market dates and times are listed on our website at www.thegreenwoodkitchen.com. There are just so many different markets that we're attending within and around the city, that I would suggest people to check this out on our website.

What would be your best advice to someone new to the world of raw foods?

If you're new to raw foods...the key is to eat your fruits and veggies. Up your greens. So many people new to raw foods head for the heavy nut based dishes, which have there place. However, for me, I was always a fruit and veggie eater, and if you're not, but are interested in eating a healthier diet, or adding more raw foods to your diet, I would suggest browsing the internet for fun recipes, which include whole foods. Smoothies are a great way of getting your greens, salads are another. Do not be turned off by a salad....don't think standard tomato/cucumber bland - blah. There are many wonderful books out there with amazing salad recipes!

What is your favorite raw recipe book?

My favorties....always are changing. Right now, Matthew Kenney's Everyday Raw, which has an amazing spicy almond dressing which goes great on a seaweed salad. My other favorite right now is Cafe Gratitude's I Am Grateful. AMAZING book. Some wonderful veggie filled pizza crust's and check out the juice section to change up your morning routine.

How can people contact you?

The absolute best way to contact me is through email at jaynel.hollis@gmail.com. If you don't hear back from me, you're more than welcome to call me. My website has all of my contact information, so again, I suggest you check that out to read more about the products we offer and our locations in and around the city.

Any last words you would like to add?

We have begun a gluten free and vegan baked line, after much demand. We will be sure to update our website within the next few weeks with photos and information on special orders, such as birthday and holiday cakes, cupcakes, breads, muffins, scones, etc.

For more info: The Greenwood Kitchen Philadelphia, P.a. Visit their blog here or email: jaynel.hollis@gmail.com

Cantaloupe Smoothie Recipe

I love the simplicity of eating fresh fruit and especially blending it into smoothies. Lately I've been drinking this daily after my 15-20 mile bike rides. It really hits the spot after riding in the warm sun. A refreshing and frothy drink to revive yourself on a hot summer day or after a hard workout! So simple yet so delicious.

Cantaloupe Smoothie Recipe

Ingredients:

* 1 whole cantaloupe
* 3-5 ice cubes
_________

1. Cut cantaloupe in half, scoop out seeds, and remove skin. Cut into chunks and place in high speed blender with ice cubes and blend.

Suggestions: Try adding fresh squeezed lemon or lime juice and fresh ginger root to taste (careful, a little goes a long way).

For more easy and delicious recipes: Check out my island paradise smoothie recipe here and coconut cream pudding here.

What to do now?

1. Make the recipe and try it out for yourself.

2. Please leave a comment, I LOVE hearing from you!

3. Share this post with someone you know that would enjoy it.

Banana Ice Cream Recipe

Almond butter, coconut, banana ice cream topped w/ fresh white nectarines

Nowadays we don't even need to be concerned about still being able to enjoy our favorite pastime foods. Ice cream, mint chocolate chip in particular was something I enjoyed immensely. Since going vegan seven and a half years ago, I haven't missed it since. In fact I love the banana ice cream so much, that I wanted to share the simplicity of it with you. Cool off with this simple and refreshing recipe, even for the novice.


Banana Ice Cream

Ingredients:

2 bananas frozen, with peel off
___________

1. Take bananas out of the freezer and place on counter, allowing to thaw for 15 minutes or until soft enough to be able to cut in 1 inch chunks.

2. Place the cut up chunks in the food processor and turn on. The mixture should start to whip up and come together. If the processor has trouble moving the mixture then you will need to allow the bananas more time to thaw off. You should end up with a creamy whipped consistency. You can either scoop out as is from here or add your additional toppings. Serve and enjoy immediately. Remember it's not like traditional ice cream where you can leave it out for a while. It will start to melt, so eat it up quickly.

Variation: If you're looking for the texture of a soft serve ice cream, follow all of the above steps except now place the ice cream in a bowl or container and place back into the freezer and allow it to refreeze. Then scoop out later and enjoy.

Suggestions for toppings: Try using any of the following to create a desired flavor of your own: almond butter, coconut butter, fresh or frozen berries, cacao powder or nibs, cinnamon, mint, vanilla bean.

What to do now?

1. Make the recipe and try it out for yourself.

2. Please leave a comment, I LOVE hearing from you!

3. Share this post with someone you know that would enjoy it.

Love Street Living Foods

Operating out of Pittsburgh, P.a., Love Street Living Foods was started by Jon-Michael Kerestes back in 2007 and has been growing ever since. They offer an assortment of raw super foods, bars, spreads, supplements, oils, nut butters, and even have a line of chlorine water filters, infrared saunas, air filters, and body products.

How did Love Street Living Foods come to be what it is today?

The problem was that when I would go on road trips, and I needed to fill up the car with gas, there was nothing to eat. At the time, I was feeling the power of eating food that digested well for the first time, so comparing that to how processed food was so hard on my system, I wanted to create a line of superfood snacks people would regard as the most delicious food they've ever eaten while maintaining the purest standards.

What turned you onto to eating raw/live foods and wanted to pursue it as a business?

Tasting the food of a truly gifted raw food chef.

What makes Love Street different from the other raw food products out there?

The great thing about raw foods are that each of them are unique so it's really important for people to try as many different ones as they can put their hands on to see how they respond to that energy. Most of your readers are in agreement that processed foods are similar in that they are dead and lifeless. On the other hand, living foods are still vibrating and should be experienced like meeting new people.

Can people buy your products online? What places in the Philadelphia area carry your products?

Yes, they can buy online. In Philadelphia, if there are any stores I should be in, please let me know (I would call ahead and ask for my products because these stores are on my list because they have ordered in the past but that doesn't mean they stay stocked):

Mariposa Co-op (Philadelphia)
Essene Market & Cafe (Philadelphia)
Whole Foods Market (South St, Philadelphia)
Whole Foods Market (Penn Ave, Philadelphia)
Whole Foods Market (Wayne)

Outside the Philadelphia area:

Whole Foods Market (North Wales)
Whole Foods Market (Wynnewood)
Arnold’s Way (Lansdale)
Martindale’s Natural Market (Springfield)
Natural Acres Market (Millersburg)
To Your Health Natural Foods (Quakertown)
Healthy Alternatives (Trexlertown)
Natural Foods Store (Penndel)
As Nature Intended (Bloombsburg)

How has eating raw foods helped you? If so please fill us in.

More energy, steady sustained energy though the day, no feelings of sluggishness, better phyiscal conditioning and body tone, clear skin, deeper connection to spiritual matters, opened up new levels of thinking.

How can people contact you or learn more about your company?

Our website, where you can join our email list for discounts and new product announcements. Our blog or you can email us at
info@lovestreetlivingfoods.com

Anything else you would like to add?

Other services that Love Street offers:

1. A full line of the best chlorine water filters, air filters, infrared saunas, body products (through the website)
2. Olympic caliber personal training and health coaching (around the world)
3. A 24/7 Body Rejuvenation Program - where people come to live at Love Street and accomplish their health and fitness goals while getting a crash course on how to eat and exercise.

For more info: Love street living foods Pittsburgh, P.a. Visit their blog here or email: info@lovestreetlivingfoods.com

Zukay Live Foods

A candid question and answer with Scott Grzybek, co-owner of Zukay Live Foods based here locally in the Pennsylvania area. Zukay was named after the word 'Tsuke', which in Japanese means pickled.

How did Zukay live foods start?

I was in marketing in our conventional food industry, and I was getting more and more disillusioned with what I was selling. At the same time, my wife and I had been going “back to the land” in our own lives, raising as much of our food on our own and buying the rest from small local farmers. The two sides basically collided, and I decided to roll the dice and start a food business based on how we lived, and based on what we felt was healthy – especially concerning our (then) newborn son. I wanted to add something back into the food system that I felt proud of, and would happily give to anyone.

What peaked your interest to become passionate about fermented foods and turn it into a business?

In our journey, we did a lot of research into traditional foods, and we fell in love with the simplicity and health of lacto-fermentation. It’s such a simple process, completely natural, and ancient – it dates at least back to the start of civilization, and perhaps even before that. It’s certainly older than recorded history, and it gave us a connection with our healthy past. Also, I loved the health benefits – it’s a win-win-win-win situation. The fermentation preserves the products raw, so they have all their natural life, enzymes, and vitamins. Also, the process actually CREATES vitamins and antioxidants that didn’t exist before, so they have more nutrients. In addition, the process breaks down the raw foods in a way that makes the existing vitamins and minerals easier for your body to absorb. And finally, they’re all naturally probiotic, so they’re great for your digestive system. So simple, and so healthy, and so based from nature. The beauty of it just floored me.

For the business, I was looking at doing something anyway. I just didn’t see my future being as an employee, so I was always thinking, and it was honestly a “eureka” moment, when it hit me (we were literally on the road, travelling to a party) that if we could ferment condiments, we could have a food that both was so tremendously healthier than anything that existed AND have it be valuable to everyone, not just the few of us who understood the benefits of fermentation. Once we got that basic premise down, forming the business was pretty easy. Not that running it has been, but the mission came from the heart and has been a pleasure to push forward.

What makes Zukay different from the other fermented foods out there?

A lot, and very little. The main difference is that they’re made for everyday living the way that Americans are used to. That’s why we’re doing condiments like salsas and salad dressings, and not traditional foods like sauerkraut. I wanted to increase the options available to people, not duplicate them. In addition, unlike fermented milk products, we’re completely dairy free. But what’s important is that we make the product in the same ancient, authentic way that traditional foods like sauerkraut and kim chee are made. That part is very, very important.

Now, we do differ considerably from other “probiotic” foods that have recently hit the market. These products are filled with sugars, are not raw, and don’t have any of the other benefits of fermented foods. They’re still, in my estimation, highly processed foods that are only slightly better for you because they have good bacteria in them. This doesn’t include kombucha or whole food supplements like New Chapter or Garden of Life, which are good pure products and are also raw and fermented.

Where is your company located, website, blog, email address, contact info to learn more?

We’re located in the beautiful little town of Elverson, PA, right next to Lancaster County. Our website is www.zukay.com, my blog is www.getyourfermenton.blogspot.com, e-mail is scottg@zukaylive.com, and our phone number is 610-286-3077

Can people buy your products online? What places in the Philadelphia area carry your products?

Our products can all be found at most of the natural food stores in the Philly area, including: Essene, Martindale’s, Kimberton Whole Foods, Harvest Market in Hockessin, DE, Newark Co-op in Newark, DE, Earth Foods in Buckingham, Big Bear in Lambertville, NJ, Basil Bandwagon in Flemington, NJ, Nature’s Harvest in Willow Grove, Grapevine Grocery in Newtown, and the salsas and relishes can be found in Whole Foods. And if that doesn’t cover you, they’re also available online at www.zukay.com.

How has eating fermented and or raw foods helped your diet in anyway? If so please fill us in.

In many, many ways. We’re not completely raw, but we’ve found a great increase in energy from eating as much raw as we can. It’s usually more of a time issue than anything else when we don’t eat raw. Also, it’s helped us tremendously eliminate processed ingredients from our diets, as you’re pretty much assured of eating a whole food if you go raw. We eat the majority of our raw veggies fermented, since I don’t do well with plain raw vegetables. From a health standpoint, we’ve always had strong constitutions so we weren’t unhealthy, but I’ve taken 20 pounds of fat off my frame and feel great. The probiotics keep me very regular, and my immune system (and my wife and son’s as well) are magnificent. We rarely get sick (even though Jacob is in daycare, which is a germ factory), and when we do, it’s minor. I rarely feel sluggish, and I have a more positive attitude and less anger than at any other point in my life. Perhaps I’m just growing up, but I really think the rawness, liveness and purity of my diet has had a huge part in that.

The other thing is that despite my basic rules and home cooking/non-cooking, I don’t stress about my food outside of the home. I do live by the 80/20 rule, and try to make the best decisions possible. But I’m on the road a lot, and have a lot of friends and family who are still firmly attached to the Standard American Diet. I don’t like offending people, so I generally just roll with the punches when I have no other options. Stressing is no way to stay healthy either, and that’s what it’s all about. The one thing I really won’t do is eat sugar, sugar substitutes, or do carb loading. I’m pretty strict about that, as I feel those are the #1 killers in our diet.

Is there any additional information you would like to include?

I’m just trying to do my part to end the Standard American Diet and bring our diets back to the life-giving ways our ancestors used to keep themselves healthier and stronger than most of us could imagine. It’s our birthright and it’s been taken away from us. The crisis in our diets is my central focus in my life, and it’s the one controllable thing we all can change to make everything better – most people just don’t know how.

For more info: Zukay Live Foods, Elverson, P.a. 610-286-3077