Chia Seed Pudding

01 Jul 2009 6 Comments

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , ,

Ahhh Chia Seed Pudding!! So good!! Chia seeds have so many wonderful properties that I want to incorporate them into our daily lives. See my post on Chia Seeds: Superfoods.

This recipe was so amazing!! I know I am always making new recipes but this needs to become a staple in my house! We normally just have a juice, smoothies or fruit for breakfast, but on the weekends we like to enjoy a little more. Last weekend we  feasted on the Blueberry Flax Pancakes which were amazing. This was a little less decadent but still so divine!! This can be a dessert, breakast, lunch or dinner. It is pretty much a perfect food!

chia seed pudding

Chia Pudding
1/2 cup raw cashews, soaked for 4 hours – overnight
3 pitted, jumbo Medjool dates soaked for 1 hour in 2 cups of filtered water (Keep soak water for the recipe)
1/4 cup chia seeds
1/2-1 teaspoon of vanilla
1/4 teaspoon of cinnamon
Several drops of liquid stevia to taste

Soak the cashews for at least 4 hours and rinse. In a Vita-mix or blender combine cashews, dates, their 2 cups of soak water, vanilla, and cinnamon and blend until smooth. In a medium bowl combine this mixture with the chia seeds. Whisk for 1-2 minutes. Let stand in the fridge for 10 minutes and whisk again to prevent clumps. Add the stevia to taste. You can either begin to eat it then or put back in the fridge, covered for 6-8 hours (overnight) and even more of the nutrients will be accessible then.

Neapolitan Ice Cream Pie

28 Jun 2009 Leave a comment

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , ,

cake top

How fun is this dessert! I have always felt that you eat with your eyes first, so I love the colors and fresh take on this age old dessert. I know that the bottom later has nuts it in, but I love that the rest is nut free! We make banana ice cream all the time in my house as a quick go-to dessert, so this was a great way to mix it up a little. And now that it looks like the temperatures are finally rising, who wouldn’t love a big, delicious ice cream cake in their freezer?!?! The crust tastes like a fudgey cookie; the chocolate and the banana layers are like smooth ice creams and the strawberry layer is like a sweet/tart sorbet to round out the whole cake. mmmmm….

Neopolitan Ice Cream Pie
Recipe from The Raw Table
Serves 8-10

Pie is in four layers:

Bottom Fudge Layer:
3 C almond meal or flour (finely ground raw almonds)
3 T cocoa powder
1/4 C honey
1/2 C dates, pitted and soaked in water for 2 hours
pinch of sea salt

Prep:
Drain dates and combine with other ingredients in food processor. Blend until very smooth. Press into spring form pan and freeze for 30-40 minutes.

Chocolate Ice Cream Layer:
4 frozen bananas
3 T. cocoa powder
3 T. honey
1/2 tsp. vanilla
pinch of sea salt

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over fudge layer and smooth out with knife. Freeze for about 30-40 minutes. (I would suggest freezing this layer a little longer, more like an hour. )

Banana Ice Cream Layer:
5 fozen bananas
2 T. honey
1/4 tsp. cinnamon

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over the Chocolate Ice Cream Layer and smooth out with knife. Freeze for about 30-40 minutes.

Strawberry Layer:
3 C strawberries
1/2 C raspberries
1/2 C peeled black plums
2 frozen bananas

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over banana layer and smooth out with knife. Freeze for at least 6-8 hours or overnight.

Serving: Remove spring form pan sides. Lift off with the wax paper and place on serving tray. Let stand at room temperature for about 5 minutes prior to serving.You will need a sharp knife to cut through the berry layer. Return to freezer when you are finished serving as this dish will melt quickly. Seriously!!

cake side

Cinnamon Crisp Cookies

16 Jun 2009 Leave a comment

by marisashealthykitchen in Raw Desserts and Treats, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

cookies

 

 

 

 

Cinnamon Crisp Cookies

recipe is from The Raw Food Passion blog.

These were super Delicious before they were dehydrated and tasted very similar after being in the dehydrator. They never really became crispy even after 36 hours in the dehydrator, but they are still deeelish! Who doesn’t love cookies!!??

Ingredients:

  • 4 cups of almonds
  • 15 medjol organic dates
  • 1/2 cup of water
  • 3 cups of dried organic coconut flakes
  • 1/2 cup of agave nectar
  • 2 1/2 tablespoons of cinnamon
  • 1 tsp sea salt

Directions:

Process the almonds in the food processor until they become a very fine powder. Add the cinnamon and sea salt to the almond flour and mix until spread out evenly. Pour that into a giant bowl. Next, put the dried coconut into the food processor and leave in there until grounded very finely. Add the coconut to the almond flour in the giant bowl. Next, put the dates into the food processor with 1/2 cup of water and mix until you get a date paste. Add the date paste to the almond coconut flour and stir in evenly. Finally add the agave nectar. Mix ingredients thoroughly. Then, roll the dough flat with a rolling pin. I roll the dough on parchment paper, then I place parchment paper on top of the dough and roll on top of the paper so that the dough does not stick to the rolling pin. (this made is so much easier!!!) Take a cup and make your circular cookies. Place the cookies on dehydrator trays and dehydrate at 110 degrees for twelve hours or until desired crispness.

Strawberry Heaven: RAW Strawberry Shortcake & Avocado and Strawberries with Honey Vinaigrette

12 May 2009 Leave a comment

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , , , , , ,

I am not sure why but Sunday was all about Strawberries!! They are so juicy and good! Plus having such sweets all day was so much fun 🙂

The Cake recipe was not super difficult but it was time consuming since all the layers have to set in the fridge for a while. But it was well worth it! Oh My Goodness it was good! Thank goodness there is still so much in the fridge 🙂 I am sure there are people out there who think that eating Raw means no dessert. Well I can safely say this cake will prove them wrong! It is also nice to know that although it is dessert, these are still ingredients that are healthy and good for you, but still should not be eaten in excess.

RAW Strawberry Shortcake

top of cake

sede of cake

sliced cake

 RAW Strawberry Shortcake
This is a recipe from Carmella of the sunnyrawkitchen.com Inspired by Cafe Gratitude’s I Am RaptureThis recipe is for a 6″ diameter pan or tub. (I increased this to fit an 8″ spring form pan – so I increased the cake recipe by 1/2)
Cake
3/4 cup well packed dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch salt
1 cup ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)(I was able to use almond flour which is so perfect for this recipe!!)
1 cup dried coconut
1/2 cup cashews

Whipped Cream
1 cup cashews
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 – 1/4 cup honey or agave (depending on how sweet you like it – I like it sweet :))
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter
1 tablespoon lecithin*

Strawberry Layer and Decoration
1 1/2 cups strawberries, sliced (I used close to 2 1/2 cups with all the decoration on top! I wanted every bite to have tons of strawberries!)

*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.(this is super important)

To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.
Then add the rest of the ingredients and mix until smooth.

Assembly:
Grease a spring form pan with a little coconut butter or line a large margarine tub with plastic film.
Next form an even layer on the bottom with half of the cake mixture.
Top with 1/2 of the strawberries, followed by some of the whipped cream. Set in fridge for 20 mins.
When firm, form another cake layer. Then top with more strawberries. (Remember to save a few for decoration).
Again top with whipped cream and set in fridge 20-30 mins.
When firm, gently remove cake from the pan or margarine tub and place on serving plate. Decorate with strawberry slices and serve.

Avocado and Strawberries with Honey Vinaigrette

I know I had already made dessert, but this salad was so decadent it felt like dessert for dinner!! The texture and taste of this dish is so delightful! This would be a perfect appetizer for a spring or summer party! It is also so simple you could throw it together in 10 minutes!

Recipe from The Daily Green

strawberry avocado salad

INGREDIENTS
2 1/2 tablespoons lemon juice
3 tablespoons raw honey
3 tablespoons olive oil
1/8 teaspoon sea salt
1/16 teaspoon ground black pepper
2 avocados, peeled, pitted, and cut into wedges
8 ounces strawberries, halved

PREPARATION

  1. Whisk the lemon juice, honey, olive oil, salt, and pepper together.
  2. Arrange the avocados and strawberries on 6 salad plates.
  3. Drizzle the vinaigrette over the fruit salad. Serve immediately.

Raw Coconut Pudding

04 May 2009 Leave a comment

by marisashealthykitchen in Raw Desserts and Treats Tags: , ,

This recipe is Super Simple! I had just broke my juice feast the day before and wanted something simple but good and sweet.

If you have never had a young coconut you are missing out! The water is beyond amazing and the meat you can make so many great things with. I know that there are tons of companies (like Zico) out there selling coconut water, which is awesome when you can’t have the fresh thing. But there is nothing like super fresh coconut water from a young coconut!! It feels and taste amazing! Also please do not be intimated by the opening a young coconut. Once you get the hang of it, it is quite simple. See here step by step instructions and a video.

coconut-pudding

Raw Coconut Pudding

Serves 1

  • 1 young Coconut’s meat
  • Cinnamon to taste (optional)
  • Agave to taste
  • 1/3-1/4 cup young coconut water

Start out by blending the Young Coconut meat, cinnamon and agave. Add the coconut water to your desired texture. And enjoy, it is super good!

RAW Brownie Bites with Vanilla Icing

10 Apr 2009 1 Comment

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , ,

I was telling my husband that I posted the yummy Chocolate Mint Candies and he said I had to let everyone know about His favorite Raw Dessert! It really is so good and super easy! Blissful!!

Raw Brownie Bites with Vanilla Icing

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Vanilla Icing

  • 2 cups Cashews
  • 2 tsp Vanilla Extract
  • 1/4 cups Raw Agave
  • 1/4-1/2 cups Water

Brownie Bites

  • 3 cups Pecans
  • 2 Tbsp Nut Butter (almond, cashew, etc.)
  • 1/4 cups Raw Agave
  • 1/4 cups Raw Cacao Powder
  • Dash of Celtic Sea salt

First make the icing so it has time to set in the fridge while you make the brownie bites. Make sure to use a Food Processor and not a Vita-Mix, as much as I love my dear Vita-mix it is not for this dessert 🙂 Blend the cashews till they are a fine texture. Add in the vanilla, agave and 1/4 cup of water. It is best to keep the icing thick, so add in more water as you process but never more than 1/2 a cup. After the icing is well combines fill up a pastry bag or ziplock and set in the fridge.

Once you have the icing in the fridge you can begin on the yummy brownie bites. Blend the pecans in the food processor till they are a fine texture. Add the ut butter, agave, raw cacao powder and salt and process until the mixture forms a ball around the blades. Transfer to a bowl and make sure everything is combined with your hands. This is a really fun part if you want to include your kids. Now form little balls of dough and flatten them to make the brownie bite rounds. They should be no more than 1 1/2″ wide. Once you have all the bites formed take your icing out the fridge and top the bites. If you want to dress them up more you can add cocoa nibs, dried fruit bits or anything else in your imagination.

These can be eaten immediately or set in the fridge to firm up. They will stay great in the fridge for over a week. ENJOY!

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Raw Chocolate Mint Candies

10 Apr 2009 Leave a comment

by marisashealthykitchen in Raw Desserts and Treats, Raw Vegan Recipes Tags: , , , , , , , , , ,

Happy Passover everyone! I hope this year is especially liberating for you!

I wanted to share this super delicious Candy Recipe I made last month. I only had to eat one and was super happy! So keep them in your freezer in a ziplock and pull them out when you need that fix! They are so great!

Raw Chocolate Mint Candies

  • 1 c. coconut oil
  • 1/2 c. raw cashew butter or almond butter
  • 1/3 c. agave nectar
  • 1/8 c. raw carob powder
  • 1/2 c. cacao nibs
  • 10 drops peppermint essential oil or peppermint flavoring

Place all ingredients in a high speed blender and blend until smooth. Pour into molds or ice cube tray (that is what I did); freeze for at least 30 minutes before serving.

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