• never-boring breakfast bowl

    September 9, 2009

    I’ve been eating the same breakfast for about seven weeks straight, and I still get butterflies in my stomach when I wake up and think about it.  Seriously, it’s like being in love and the honeymoon period never ends.  And it’s so, so simple.

    new recipe: never-boring breakfast bowl

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  • instant pear pudding

    September 3, 2009

    The statement “if it ain’t broke, don’t fix it” assumes that whatever the “norm” is the simplest approach to begin with.  But what if you found that a new way is not only easier, but produced a better result?

    Enter pear pudding, if you can call it that.  Take a few pears, throw ‘em in a high-speed blender; and watch them go from grainy fruit to silky puree with no heat, no scrubbing pots, no waiting, and even no need to core or de-seed.

    It’s like applesauce, only better and fresher.  You can do this with apples, too, by the way – and I’ve been known to toss a few in with the pears.  But I find that pears alone are magic here, and I can polish off a deep soup bowl of it for dinner.

    new recipe: instant pear pudding

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  • the cauliflower crusade

    August 16, 2009

    Here in Britain, cauliflower has been in the news quite a bit.  Apparently people aren’t paying much attention to the dimply vegetable that grows very well in these climes.  I have to admit that if it weren’t for the recipe I’m about to share, I wouldn’t think much of cauliflower, either.  Yet have a look around the net and you’ll find some interesting uses:

    How about some raw “popcorn”?

    Or maybe you’d like some mashed potatoes minus the potato.

    Hmm, I must admit I’ve never tried any of these recipes; and I can’t promise I will anytime soon.  Whenever I buy a head of cauliflower, I find it difficult to depart from my usual cauliflower recipe because it’s so darn good.

    Before you click on the recipe below, though, check out today’s edition of the Food Programme on Radio 4 all about…you guessed it:  cauliflower.  The BBC strikes again with a wonderful half hour devoted to the vegetable in question featuring chef Yotam Ottolenghi.  I was hooked the second he said that food should, first and foremost, be about joy.

    And with that, I’ll never tire of making, eating and sharing this:

    new recipe:  year-round cauliflower dahl

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  • the invisible festival

    August 7, 2009

    Hello all!  Love music festivals but not the mud?  Then you need to know about The Invisible Festival.  My friend Paul and his buddies have put together this very cool concept, and it’s taking place this weekend – right on your computer!  Paul asked me to write up some festive food ideas for it, and you can read what I came up with here.  Have fun and happy listening!

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  • our big raw greek picnic

    July 29, 2009


    It wouldn’t have been Britain without a sprinkle, but we managed to eat everything before ducking for cover.

    I’m talking about Sunday’s Raw Food UK potluck picnic.  Raw Food UK is a friendly Yahoo group I’ve belonged to for a few months now, and this past weekend we decided to get together for a little food and fun.  Lucky me, it happened just down the road from me at Kensington Gardens where I normally run.

    Check out the spread: that’s Sandra’s mango salsa and beetroot flax crackers, Lucy’s chocolate coconut brownies, Debbie’s sunny melons, David’s studded gingerbread, and my tomato corn salsa and guacamole (notice how the stone keeps things perky green!)

    But wait, that was before Gina got there.  Gina, a.k.a. The Raw Greek, came armed with a bunch of can’t-believe-they’re-raw goodies, including these amazing dolmades made with vine leaves from her mother’s garden:


    I actually prefer these to rice-filled leaves because the parsnip is so crisp and refreshing.  These things were like potato chips, and they were gone just as quickly.  I thought they were the star of the spread, until she brought out another winner.  Kiwi leathers:
    Oh my.  These were reminiscent of the fruit roll-ups I had as a kid but so much better.  And there’s only one ingredient in ’em.  Yep: kiwis!  Really ripe ones, says Gina, blended to a pulp and spread out on a dehydrator.

    Thanks to Sandra for scribbling the details down – as you can see it’s a fairly loose recipe.  Now I just need a garden full of vine leaves.

    The Raw Greek Dolmades
    Makes 30

    30 fresh vine leaves
    4 parsnips
    2 tablespoons mint
    4 tomatoes
    1/2 red onion
    3/4 cup pine nuts
    Lemon juice, olive oil, and salt for marinade

    Marinate the vine leaves overnight in lemon juice, oil, and salt.

    Pulse the parsnips in a food processor; then add remaining ingredients.  Drizzle lemon juice and olive oil marinade from the leaves and continue pulsing until combined.  Fill and roll.

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  • spoilt/spoiled for choice

    July 26, 2009

    I often get completely overwhelmed by the online world.  If I could follow every blog I wanted to – let alone keep up with the news – there would be no time to have a real life to put it all into practice!  And Twitter?  Don’t even get me started.  A lot of people recommended it to me when I launched Green Appetite, but I felt I had to draw the line somewhere.

    In an age of information overload, we need to make choices.  And one I make nearly every day is checking what’s new on Choosing Raw, the popular, well-written blog by Gena in New York City.  I have no idea how she manages a full-time publishing job while running a food coaching business and writing frequent, thoughtful posts that always teach me something new.

    One such entry was her raw zucchini (aka courgette in the UK) hummus.  Given my laisez-faire approach to food, I liked the idea of not using beans and all the prep that goes with them, but I must admit I was skeptical.  Yet as soon as I whipped it up I knew I was onto a winner.  I made some modifications to Gena’s recipe in order to cut down on the fat, and it was still wonderfully filling.  I also cut the salt by half and made up for it with more lemon juice.

    I had it one evening with lightly-steamed broccoli florets, then the next day I followed Gena’s tip and put a dollop of it onto endive (chicory) leaves, adding my own touch of basil, chopped walnuts and freshly-ground black pepper (pictured with my version of the recipe below).  The result: an elegant, no-sweat appetizer that would be perfect for a romantic tête-à-tête.

    new recipe: zippy zucchini hummus

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  • an old flame: pancakes

    July 12, 2009

    There was a time when I couldn’t make it through a whole weekend without having pancakes, often twice.  And now I haven’t had them in about six months.  It has just been a natural consequence of adopting a high-raw diet; I actually wake up craving something simple and fruity, like that watermelon kiwi cooler I still can’t get enough of.

    I also love Chocolate-Covered Katie, a young vegan gal who knows her food as well as her hyphens.  She’s hosting a pancake-making bonanza (again, gotta love the punctuation as much as the pancakes), so I thought it was time to treat you to one of my all-time favorites.

    new recipe: apple pie pancakes

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  • more (fruity) smoothie action

    June 25, 2009


    The kind folks at Whole Foods sent me the pictures they snapped of me at the Healthy Eating Tasting Fair last week, and this is one of them.  Notice the imported Ziploc bags (thanks, mom!)  All those bags have since been washed out and dried, sitting patiently in my cupboard for their next use.

    It might seem like all I drink are green smoothies, but not so.  I love all-fruit smoothies, yet there has been a lot of conflicting information circulating around the net and beyond about the consumption of lots of fruit.  One minute we read that having as much fruit as we crave all morning is the way to go, and the next someone is telling us that we should be reducing the percentage of fruit in smoothies and upping the green.  What to do?

    I’m now working my way through Dr. Douglas Graham’s 80 10 10 Diet.  What an eye opener.  Not only does Dr. Graham advocate having lots of fruit, he believes it should be the basis of our diet.  I’ll stop here since I want to finish the book before commenting further, but suffice it to say for now that reading it thus far has been a huge relief in that I finally understand that my lifelong incorrigible sweet tooth is actually a natural survival mechanism that has been distorted by unnatural food.

    With that in mind, I’d like to introduce you to a recipe and blog I discovered last week, thanks to the author’s generous comments on this site.  Earth Mother’s colorful In the Raw turned me on to the Watermelon Kiwi Cooler, a perfect summer concoction I’ve been having every morning since trying it!  I tweak it a little:  using only one kiwi (fuzzy skin and all) and a few more strawberries (frozen).  The lime is non-negotiable and gives it a wonderful cocktail kick.  Not only has it made great use of my expensive watermelons (gulp), but it’s an awesome creation to whip up for guests.  Thanks, Earth Mother!

    And here’s another one of my own.  Enjoy the fruity fun!

    new recipe: groovy tangy smoothie

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  • a simple kind of life

    June 23, 2009

    I use to be a big “foodie” in the traditional sense of the word.  I went to culinary school and trained as a pastry chef.  I organized big group dinners for friends at restaurants in New York and London.  A gourmet tasting fair?  I was there.  I also interviewed cheesemongers and artisan bread makers for The Times.

    Then something happened.  Sitting down to a menu started to lose its appeal.  Gradually, my hours spent preparing and making elaborate food diminished.  At the same time, my awareness of nature and how disconnected we are from it became stronger.  Maybe I got tired.  But I’d like to think I woke up.

    When my food choices started changing quite sharply last year – as both a result of my own preferences and the economic downturn – friends had a lot to say.  “But you love food!”  said one.  “But eating out is such a part of your life; how are you going to be social?” asked another.

    My response is always the same: I still love food, and socializing now is more about being social then being caught up in what course I’m going to order next.

    I am now a foodie in a different sense, taking pleasure in simplicity and marveling at how, the more simple my approach to food, the more my taste buds sharpen and can appreciate food as nature intended it.  I’m not putting down gourmands, on the contrary.  If that hadn’t been a part of my life, this part wouldn’t be happening now.

    I’m not the first person to say that as you get more into whole, plant-based foods – especially raw – your diet becomes quite rudimentary.  You, literally, start returning to your roots.  It also means I don’t get bored of things as easily as I used to.  This recipe is probably as complex as I get these days, and I make it a few evenings a week.  I hesitated about posting it since it’s so simple, but simplicity is often easily missed.  It reminds me of a line from an old Depeche Mode song: “Is simplicity best, or simply the easiest?”  I’d like to think it’s both.

    new recipe: better than stir fry

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  • tasting fair debrief and vita-mix offer

    June 18, 2009


    “I want to try some Jessica Stone!”

    That was probably my favorite quote of the day during yesterday’s Healthy Eating Tasting Fair at Whole Foods Kensington.  Apparently all the other stands scattered throughout the store displayed the name of a product.  But I wouldn’t know, because I was on my lonesome and didn’t get a chance to go to the bathroom during all four plus hours of it, let alone sample some of the other yummy stuff on offer.  That’s okay, I had a blast!  It was so much fun meeting everyone and talking to them about eating green the easy, tasty way that I was still going after all the other exhibitors had packed up and left.

    In fact, it was a great reminder that meditation is not limited to sitting in lotus position and focusing on your breath.  To me, meditation is anything that lets you become completely absorbed in the moment.  Sports, sex, food, dancing…pick your pleasure and give it your all.  I was so focused on the job at hand and tapping into my passion, that the hours flew by and any other worries I had totally evaporated.

    They parked my stand in the amazing produce section, right in front of a huge spread of bananas.  I made green smoothies, of course, both because they’re so simple and because they make people happy.  If you’ve just come to the site after meeting me yesterday, welcome!  We talked a lot about green smoothies at the fair, but you can read even more on my earlier post.

    One woman said, “So, what are you selling?  Smoothies?  Blenders? Or are you just doing this for the good of mankind?”  That was another favorite quote.  Truth is, I got so caught up introducing people to green smoothies and watching their eyes go wide when they realized it tasted so much more pleasant than they expected, that I often forgot to tell people about what I actually do.  But when I did, the two main questions I got were “Can I buy this?” and “Do you teach classes?”

    To answer the first question: no, I don’t make and bottle green smoothies to sell.  My mission is empowering YOU with practical, tasty tips like this so you can go from consumer to creator.  Also, green smoothies – and most fresh preparations – are best enjoyed as soon as they are made.  And they’re fun!  As I mentioned yesterday, you don’t need a recipe – just go with the combinations you crave, and if you stick to about 50% fruit to 50% greens you’ll be fine.  But it’s always nice to have some inspiration, so if you liked yesterday’s blend, here’s a refresher:

    1 ripe banana
    1/2 cup frozen blueberries
    1/3 cucumber, peeled
    2 handfuls baby spinach
    Small piece root ginger (or more, depending on how much kick you like)
    1 cup filtered water

    As you’ll notice in my recipes, a lot of them call for a high-powered blender.  I haven’t talked about my Vita-Mix before, but those who came around my stand yesterday would have seen it.  That’s right, I love my Vita-Mix so much that I lugged it to the fair with me.  It is quite an investment – one I thought about for a long time – but one of the best I’ve made.  I use mine several times a day, for making everything from smoothies to my prize-winning Dulce de Leche (dairy and sugar-free, of course!)  If you live in the UK or Ireland, you can receive free standard shipping if you order your Vita-Mix through me.  Here’s what you need to do:

    VAT UK customers: Please call 0845 868 4566 to place your order.
    Ireland customers: Please call 0766 709854 to place your order.
    Quote this code: 20-01-000090
    The Vita-Mix 5000 machine comes with a 5-year warranty

    Okay, now that that’s out of the way, onto classes!  I’ve had a lot of requests for group workshops, so if this sounds like your cup of herbal tea and you’re in the London area, please drop a note in the suggestion box at Whole Foods and tell them you want to try some Jessica Stone!

    And don’t forget: the special coaching offer on your recipe card is good when booked before the end of the month.

    It was truly a joy meeting all of you, and I hope you’ll stay in touch.  Special thanks to the American Airlines crew who came by at the end of the night and drank the bottom of the smoothie barrel.  Green smoothies on air planes…now there’s a flying idea.

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