31 Aug 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes
Tags: agave, dessert, quick and easy, raw, sauces, vegan, vegetarian
I was planning on making banana ice cream with fruity topping but realized I was out of my frozen bananas. I had made another peach cobbler with all of our Hampton’s peaches so I figured that would be super great with fruit topping. I was right!!! I could have probably just eaten the topping but it went so well with the cobbler. I am sure this would be great with any dessert and I bet you can switch out the blueberries for other fruit as well.
Super simple Blueberry Topping
- 1 pint of blueberries
- 1/4 cup of agave
Blend blueberries and agave together until till smooth
30 Aug 2009
by marisashealthykitchen
in New York Highlights
Tags: green, travel
June 27–September 13
The Edible Garden exhibit at The New York Botanical Garden is a summer-long celebration of growing great food. We were excited to learn how to grow, prepare, and eat garden-fresh produce.
I wanted to go to this all summer and our schedules finally opened up last weekend to enjoy this beautiful homage to local and home-grown foods. Although an incredibly humid day, we somehow managed to avoid the rain and even had sunshine 🙂 SO lucky! There are many different exhibits and presentations to see. I highly recommend this exhibit if you have a chance to go before it closes on September 13th.
Michael and I hadn’t been up to The Botanical Gardens in 3 years but it was just as gorgeous as we remembered it. Such a special place! The Conservatory is beautiful and educational. You walk through different climates to see so many species of plants, trees and flowers. On this humid day, it did not feel so strange to be in the Rain Forest climate! You also get to explore the desert climate and its array of plant species.
It was such a pleasure to walk through the Home Gardening Center featuring the Good Food Garden, the Seed Savers Heirloom Vegetable Garden and the Martha Stewart’s Culinary Herb Garden. I loved seeing all those gorgeous veggies and planning out our future garden! SO fun!! There were big surprises as to how some vegetables were grown. Check out my pictures below. I had never before seen how okra, eggplant and quinoa were grown. And it was so fun to walk around smelling the fabulous herbs! There were huge bushes of basil and gorgeous hot peppers! Of course we were so happy to see the beautiful kale and chard plants! It made me so excited to one day have our own garden.
This is also a great activity for families as there were several exhibits set up just for kids and exploring gardening. Can you imagine more fun with your little ones than learning how to garden in the Beginner’s Vegetable Garden!?! Fabulous!
Purple Hot Peppers! How lovely!
Beautiful Water Lillies
- Basil, smells so good!!!
Gorgeous Hot Peppers
Heirloom Pumpkins
I had no idea that this is how Okra grows! So fabulous!
Cherry Tomatoes
Eggplant! No idea this grew like this either!
The Cacao Plant!! Love it!!!!!
limes
Pineapples 🙂
Quinoa! So awesome! This is another one I had no idea about how it grew, love it!
Is this the worlds biggest avocado?
gorgeous tomatoes!
Bush Basil and Parsley
Black Pearl Peppers
Beets
Purple Leaf Basil
Ahhh our Beloved Kale!!!! So gorgeous!!
Green Cabbage
Chard! Love it of course!
How pretty are these red cabbage "flowers"!!
Summer Squash and their gorgeous blossoms
27 Aug 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: avocado, chips, flax, quick and easy, raw, sides, snack, vegan, vegetarian
These were really great with my Cheddar Cheeze Dip. They are also yummy with salsa or just by themselves. They really have a kick, so they make for a great snack! These make a lot of chips, so if you want fewer, just halve the recipe.
Raw Spicy Corn Chips
5 cups golden flax seeds
2 cup fresh or frozen corn kernels
1/2 ripe avocado
1 cup sunflower seeds, soaked beforehand
4 tsp. white sesame seeds
1/2 onion, minced
4 cloves fresh garlic, minced
2 tsp. paprika
2 tsp. chili powder
1 tsp. cayenne powder (depending how spicy you want them)
2 tsp. Celtic sea salt
1 pinch of white pepper
water
- Blend everything together till smooth.
- Add a little water if mixture is dry.
- Taste and add more salt and pepper if necessary.
- Spread onto teflex sheets and dehydrate at 115 degrees for 4 hours.
- Flip onto a mesh dehydrator sheet and score into chips. Dehydrate for 6-8 more hours.
- Enjoy 🙂
26 Aug 2009
by marisashealthykitchen
in Home Cooking, Raw Vegan Recipes, Vegetarian Recipes
Tags: chicken, raw, salad, sides, vegan, vegetarian
I love bright summer vegetables! It is so lovely walking through the markets seeing all the gorgeous veggies! I always like to take advantage of using them as much as possible.
This is a large dish, so if you have less people just halve the recipe. Enjoy!!
Orange Chicken and Mixed Greens Salad
Recipe adapted from Bon Appétit
serves 7-8
2/3 cup plus 1/4 cup fresh orange juice
1/4 cup honey
4 large garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons grated orange peel
8 boneless skinless chicken breast halves
3 oranges, peel and white pits removed
6 tablespoons olive oil
1/4 cup white wine vinegar
1 large shallot, minced
1 pound mixed greens
1 red bell pepper, chopped
- Mix together 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in a dish or plastic bag. (I prefer a foodsaver bag) Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler/griddler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.
- Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments.
- Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing.
- Serve the chicken with the reduced marinade and the salad.
25 Aug 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, figs, green, pine nuts, quick and easy, raw, sauces, vegan, vegetarian, Zucchini Pasta
I love love love figs! They are so sweet and quite possibly the best fruit ever! This dish has so many elements and so many flavors yet works so perfectly with the figs. This was very filling as there was so many ingredients involved. I loved the whole dish as it was so delightful! I always appreciate zucchini pasta but this was one of the best preparations I have seen so far. The summer brings us so many gorgeous vegetables and this dish really takes advantage of them. Enjoy the figs while they are still in season!
Fig Fennel Pasta
Recipe adapted from Living Light
Serves 4-6
4 medium zucchini
1 tablespoon sea salt
Dressing:
1 cup basil leaves
1/4 cup olive oil
1/8 cup pine nuts
1 tablespoon lemon juice
3 fresh figs, destemmed
2 cloves garlic
½ teaspoon ground fennel seed
Salad Ingredients:
1 cup tomatoes, diced
1/2 cup yellow or red bell pepper, chopped
1/2 cup carrots, shredded
8 fresh black or green figs, sliced
1 shallot, finely chopped
2 tablespoon capers
2 tablespoons fresh basil, cut into long thin strands
1 tablespoon scallions, very finely sliced
2 teaspoons fresh tarragon, minced
2 teaspoon parsley, minced
1/2 teaspoon black pepper
- Use a spiralizer to slice the zucchini into long noodles. Add one tablespoon salt to the zucchini noodles and toss thoroughly. Allow it to stand at room temperature for 15 – 20 minutes while preparing the dressing and vegetables.
- Put ingredients for dressing together in a blender and puree.
- Put the dressing and the remaining ingredients, except salted zucchini, in a large bowl and toss thoroughly.
- Gently squeeze the excess liquid from the zucchini, rinse and drain well. Pat zucchini noodles dry, and add them to the vegetables. Toss everything together gently and salt to taste. Serve chilled.
24 Aug 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond milk, comfort food, dessert, quick and easy, raw, snack, sorbet, vegan, vegetarian
I am so obsessed with fresh summer fruit and I have always loved frozen treats! For me in the summer there is no better dessert. Cool, sweet, fruity and refreshing! Deelish!
This mixture would work great in an ice cream maker, but if you do not have one you can simply freeze this in ice cream trays. After it is frozen add the cubes back to the blender for the perfect smooth treat!
You can also substitute raspberries, strawberries or any other fruit you want for the blueberries. I am sure it would come out delicious every time! Enjoy!!! 🙂
Blueberry Sorbet
makes 4 servings
2 cups blueberries
1 1/2 cups almond milk
3/4 cup agave
1 tbs. lemon juice
2 tsp. vanilla
Blend until smooth. Chill and then process through an ice cream maker or freeze in 2 ice cube trays and blend.
23 Aug 2009
by marisashealthykitchen
in Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: banana, chips, comfort food, flax, raw, sides, snack, superfood, vegan, vegetarian
I use flax seeds all the time to make dehydrated snacks and breads. When the people over at FlaxMatters offered to send me some of their fabulous Organic Whole Golden Flax Seeds I jumped at the chance to try them out. They were gorgeous in color and ended up tasting great! Thank you so much FlaxMatters!!
I knew when I saw the flax seeds that I wanted to make something special. These Cinnamon Raisin Flax Crackers were delicious, chewy and really amazing! I have always loved raisin bread and these were the raw version of that. The bananas in the mixture made them chewy and the raisins made them so sweet, so good! When I soaked the flax seeds they became gelatinous, very similar to chia seeds. I love the gels that these seeds make!
Look at that golden gorgeous color!
Cinnamon Raisin Flax Crackers
Recipe adapted from Brigitte Mars
Makes about 2 -3 dozen crackers
Ingredients:
2 C flax seeds
4 C water
1 1/2 C raisins + 1 1/2 C raisins
1/2 tsp. ground cinnamon
2 bananas, peeled
1 tsp. sea salt
Preparation:
Soak the seeds in the water for about 2 hours, and do not strain. Set aside 1/4 of the flax seeds and then combine the rest of the flax seeds and all ingredients in a food processor until smooth, stirring in the additional 1 1/2 C raisins and the set aside flax seeds by hand. Spread the mixture onto three solid dehydrator sheets. Dehydrate for 4 hours at 110 degrees. Remove the dehydrator sheets and flip the crackers onto mesh sheets. Score the crackers and continue dehydrating until that side is dry around 6-10 more hours. When dry, the crackers will keep for several weeks in an air-tight container.
20 Aug 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: Cashews, comfort food, dip, nutritional yeast, quick and easy, raw, sauces, sides, snack, tahini, vegan, vegetarian
As gross as it sounds I have always loved nacho cheese! This dip is similar and of course made with much healthier and non-processed ingredients. I ate this with raw corn tortilla chips and carrot sticks. I am sure this would also be delightful over broccoli, mmmm! Enjoy!
Raw Cheddar Cheeze Dip
Recipe adapted from Vibrant Living by James Levin & Natalie Cederquist
1 cup red bell pepper
3/4 cup cashews, soaked
1/2 cup water
3 tbs rolled oats
2 tbs nutritional yeast
2 tbs lemon juice
2 tbs tahini
2 tsp onion powder
1 tsp garlic powder
1 tsp salt
Blend all ingredients until smooth. Add more water or oats until desired consistency is reached.
18 Aug 2009
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: chicken, green, quick and easy, sides, vegetarian
Most of the time I like to own my kitchen. But sometimes we cook together and not only do I appreciate it but it really is a ton of fun! Michael and I were making dinner, raw corn tortilla chips (new recipe to come soon) and kale chips and we managed to do this all so quickly because we were working together. (btw Michael’s kale chips were the most deelish I had ever had! He is the kale master!)
This chicken dish is my go-to dish when I am tired or am super busy but still want to put a healthy dinner together for my husband. The chicken is super quick and so was the spinach. I love that this dish is so fast yet looks and tastes (Michael says 🙂 ) like a good home cooked meal.
Lemon Pepper Chicken
- 2-4 Boneless, Skinless Chicken Breasts
- Juice from 1-2 lemons
- Lemon Pepper, enough to coat chicken breasts
- Salt to taste
- Set the oven to 350 degrees
- Line a baking sheet with tin foil and spray with non-stick oil
- Cover the chicken breasts with lemon juice and coat with lemon pepper and a sprinkling of salt
- Bake for 10-15 minutes, until there is no pink when you cut into a breast
- Serve
Sauteed Spinach with Garlic and Oil
- 1 bag of 10 ounce organic spinach
- 2 tablespoons of olive oil
- 2 cloves of garlic
- Salt to taste
- Coat a pan with olive oil
- Simmer garlic for 1 -2 minutes
- Add Spinach and sautee until wilted
- Salt to taste
- Enjoy
17 Aug 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, cake, Cashews, Cobbler, coconut butter, comfort food, dates, dessert, quick and easy, raw, snack, vegan, vegetarian
I was loving all the gorgeous peaches that we picked yesterday so much that I decided to make a Raw Peach Cobbler. I know one of Michael’s favorite desserts is cobbler and I was so happy to make a raw version for us. We thought it tasted amazingly close to the original version! Either way it was so good!! This dish was also beyond fast to make and then to serve. The original recipe called for Pineapple in the glaze over the peaches, but instead I just used more peachy goodness.
Luscious Peach Cobbler
Recipe adapted from Purely Delicious Magazine
Serves 6-8
Filling:
4 fresh organic peaches, with seeds removed
1/2 C fresh dates, pitted
2 fresh organic peaches, with seeds removed
2 T honey or agave nectar
1 T lemon juice
1/2 tsp. alcohol-free vanilla
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. sea salt
Topping:
1 C cashews
1/2 C pecans
1 T coconut butter
1/4 C dates, pitted
1/2 tsp. alcohol-free vanilla
pinch of sea salt
Preparation:
Slice peaches very thin and place them in a medium-sized bowl and set to one side. Process remaining filling ingredients in a blender or food processor until smooth. Pour over peaches and gently toss to coat well. Place mixture in cobbler dish. To make the topping, place all topping ingredients in a food processor and blend until well-combined, with the nuts finely chopped. Sprinkle over peaches and enjoy!
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