Broccolini with Garlic and Olive Oil

15 Jun 2009 1 Comment

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , ,

I love all things Broccoli, but other than raw broccoli crudité, I am not that into the vegetable raw. So I was super happy when I came upon this tasty recipe. You don’t need to use the dehydrator, but I highly recommend it! I love that almost cooked, tender taste 🙂

Broccolini with Garlic and Olive Oil

This recipe is adapted from Rawrifficfood 

Ingredients

  • 1 bunch broccolini (washed, with stems trimmed)
  • 2-3 garlic cloves (peeled, and sliced thin or minced)
  • 1-2 tbsps Olive Oil
  • Sea salt and garlic powder to taste
  • Rep Pepper flakes to taste

Preparation

  1. Cut broccolini into florets.
  2. In a bowl or baggie, add the olive oil and the garlic, as well as the spices. Mix well, then add the broccolini and marinate for 30 minutes – overnight.
  3. Great on its own like this, but I suggest you dehydrate for 30 minutes to an hour until the broccolini and garlic is tender and a little warm.
brocollni

Sorry for the super fuzzy picture, it was so hard to take this picture! But I promise it was deeelish!

Lemon Basil Pesto & Raw Zucchini Pasta

14 Jun 2009 5 Comments

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

pasta 3I love Zucchini Pasta! I feel so decadent eating it, yet all I am having is delicious sauce and a whole zucchini. So if you are ever looking for that perfect “guilt free” meal, here you go! We love Pesto in my house and here is a new take on my usual.

Lemon Basil Pesto & Raw Zucchini Pasta

3-4 servings

2 cups packed fresh basil
2 cloves of garlic
1/4 cup extra virgin olive oil
¼- ½ cup raw pine nuts
2 tablespoons of fresh lemon juice
1 tablespoon of fresh lemon zest
2 heaping tablespoons nutritional yeast
¾-1 teaspoons sea salt
4 medium zucchini
either sun-dried tomatoes or grape tomatoes

1. In a food processor combine the garlic, basil, lemon juice, lemon zest, salt and oil and process until smooth. Add pine nuts and nutritional yeast and process.

2. If you are using non-organic zucchini peel them, if not just go ahead and spiralize all the zucchini or use a vegetable peeler. Use paper towels to blot the zucchini in order to remove some of the moisture.

3. Plate the zucchini pasta and pesto with tomatoes and serve.pasta 2pasta 1

Raw Eggplant Pizzas and BBQ Chicken with Collard Greens and Crushed Sweet Potato

18 May 2009 1 Comment

by marisashealthykitchen in Home Cooking, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

So not only do I have the best husband but he is also so supportive of all my experimenting in the kitchen and my raw food diet. Only a few short weeks ago he bought me the best dehydrator ever, the Excalibur!!! We have been having so much fun! We dehydrated 2 different kind of mangoes, bananas, kiwis, pineapple, apples and strawberries. I even made fruit roll ups, sweet potato chips (BBQ and regular!) and kale chips (my favorite!!) last week, so Delicious and fun! So here is my first attempt at dinner in the Excalibur and it was super yummy!

Raw Eggplant Pizzas/Bruchetta eggplant pizza

  • 1 large eggpant  sliced 1/4″ thick (I did not peal it, but think I should have)
  • 1/2 cup nut cheese*
  • tomato slices 1/4″ thick
  • oregano and paprika

Spread tablespoon of cheese on each eggplant slice and then top with the tomato slices. Sprinkle oregano and paprika on top.
Place them in the dehydrator for 10 hours on until dry (most likely 8-10 hours), but still pliable.

* For the cheese I used the Pignoli “Ricotta” from the Zucchini-and-Green-Zebra-Tomato Lasagna with Basil-Pistachio Pesto Recipe from Pure Food and Wine

  • 2 cups raw pignoli nuts, soaked in water for at least 1 hour
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast (optional; available in health food stores)
  • 1 teaspoon sea salt
  • 6 tablespoons filtered water

Place the pignoli nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until thoroughly combined, Gradually add the water and process until the texture becomes fluffy, like ricotta

BBQ Chicken with Collard Greens and Crushed Sweet Potatobbq chicken

This recipe is adapted from the The Hearst Corporation’s Cafe57 off the The Daily Green website. This was pretty much the worst written recipe I have ever seen so I had to rewrite it for you! haha  I liked the take on a healthy southern recipe. It is great comfort food without all the grease and dairy! Enjoy!

SERVINGS
6-8

INGREDIENTS
6-4 ounce pieces of chicken breast
1 onion, diced
2 cloves garlic, chopped
1/2 cup ketchup
1/4 tablespoon cayenne pepper
1/2 teaspoon chili pepper
1/4 cup red wine vinegar
1/2 cup molasses
2 bunches collard greens, washed and rough chopped
1/2 cup white wine vinegar
5 medium sweet potatoes, peeled and diced
1 cup nonfat milk (I used plain soymilk instead)
1 tablespoon honey (I used around 4-5 tablespoons)
Salt and pepper

PREPARATION

  1. Preheat oven to 375 degrees Fahrenheit
  2. In a 4 quart saucepot, saute half of the onion and garlic for 2-3 minutes. Add the cayenne, chili powder (I used crushed red pepper instead), ketchup, red wine vinegar and molasses and whisk to incorporate. Simmer for 10 minutes and cool. (by accident I dumped the entire crushed red pepper jar into the pot! I am not one to measure exact, unless baking. So I added much more of everything so it was not too overwhelming, but it was still a SPICY BBQ Sauce!)
  3. Boil the diced sweet potatoes until tender. Drain the potatoes and return to pan. Pour the non-fat milk/soymilk into the pan and mash the potatoes, but keep some texture. Add the honey and season with salt and pepper.
  4. Lay the chicken pieces on a baking sheet in a flat layer. Brush with the BBQ sauce on both sides and place in a 375 degree Fahrenheit oven for 20-25 minutes or until done.
  5. While the chicken is baking, saute the remaining onion and garlic in a 12″ pan for 2-3 minutes. Add the collard greens and cook for 2-3 minutes. Add the white wine vinegar and season with salt and pepper to taste. I also added a little lemon juice.

Pumpkin Pie in a Bowl Revisited by Natalia Rose

14 May 2009 2 Comments

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

More from Natalia Rose! In her book Raw Food Life Force Energy  she has a great recipe called Pumpkin Pie in a Bowl. In her new book Detox for Women  which concentrates on limiting the intake of sweets to starve out Candida, which can wreak havoc all over your body if not properly handled! So she updates her recipe and calls it Pumpkin Pie in a Bowl Revisited. The basic difference is that in the original you use 4 dates* and in the revisited recipe you use stevia. If you are not familiar with stevia it is something great to check out. It is a natural plant that has sweet leaves. It has been used in the health and diabetic communities for years. My favorite brand (courtesy of Natalia Rose!) is NuNaturals.

I would not suggest this recipe if you are not a carrot fan or like carrot juice. But since I love both carrots and their juice this was a great one for me. Plus the gorgeous bright color is so appealing!!

Blended foods are so great for you and digestion. It is a perfect way to receive optimum nutrition that is simple for your body to digest. The most recognizable blended food item to picture is a smoothie. When we make smoothies in my house we always add greens to them to make sure we are getting the most nutritious meal we can. This soup is very similar, raw soups generally are just vegetable smoothies. They can be delicious and are really great for your body! I even drank my soup last night in a glass, so fun! You can make all sorts of recipes or try things out on your own. Blended foods are so incredibly easy! Take veggies, put in blender, enjoy! I don’t think it gets any easier!

* Dates are such a perfect food and nature’s sugar, but when trying to starve out Candida they should be avoided.

pumpkin pie in a bowl revisited

Pumpkin Pie in a Bowl Revisited

  • 32 ounce carrot juice
  • 1 cup sweet potato peeled cubed (I used 2 small sweet potatoes)
  •  1 or 2 packet stevia or drops
  • 1/2 Avocado
  • 1/2 teaspoon pumpkin pie spice

Blend to perfection 🙂

Natalia Rose’s Raw Caesar Dressing

13 May 2009 5 Comments

by marisashealthykitchen in Raw Vegan Recipes Tags: , , , , , , , , , ,

Natalia Rose is such a super star! I love her and all her books. If you are a woman you should check out her new book Detox for Women. She has great ideas, fabulous recipes, and really explains everything about eating this way pretty simply. Her book The Raw Food Detox Diet was one of the first books that I read on Raw food. I already knew some about eating that way, but her book really opened the door for me. In her books there are always different levels of the diet and she is never saying go from meat to raw overnight. There is a simple, easy approach that I found so welcoming and loved it!

Here is one of her fabulous recipes from The Raw Food Detox Diet that is so delightful! I have another Caesar dressing posted that is very different and Delicious. This one has such a great flavor and plus it is Nut free!!! The flavor was almost an asian caesar because of the nama shoyu and the miso. So awesome! Enjoy, I did 🙂

Natalia Rose’s Raw Caesar Dressing caesar salad from natalia rose

1/4 cup cold-pressed olive oil
2 cloves garlic, chopped
4 medium stalks celery, cut into thirds
1/2 cup water
1/4 cup freshly squeezed lemon juice
1/4 cup Nama Shoyu soy sauce
2 tablespoons sweet white miso
5 organic unsulfured dates, pitted
freshly ground pepper to taste

Blend all the ingredients in blender and serve over romaine lettuce. You can use less water for a thicker consistency to use as a mayo.

*** I also added Grape Tomatoes for color, and the fact that lately I cannot get enough of them! I have never been a huge tomato fan and now I find myself seeking out these little gems. SO sweet and Delicious!

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.

Cashew “Mock Chicken” Salad and Corn Stuffing

11 May 2009 1 Comment

by marisashealthykitchen in Raw Vegan Recipes Tags: , , , , , ,

This is really delicious stuffed in a large red pepper 🙂 Sometimes you just want to eat really fun food! This salad was fun to make and even more fun to eat. I cut the pepper in sections and used them as scoopers for the salad. It was divine! The salad reminded me of the cooked vegetarian chopped liver that I enjoy on many Jewish Holidays. This is a great raw version that can be substituted.

stuffed pepper, mock chicken

Cashew “Mock Chicken” Salad

Recipe provided by Purely Delicious Magazine

Serves 4-6

Ingredients:
1/4 C sunflower seeds
1 C cashews
1 C of pecans
1 cucumber, peeled, seeded and cut into chunks
2 green onions, cut into smaller pieces
1/2 sweet apple
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon

Preparation:
Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine. Enjoy!

I love colorful food. So along side this gorgeous stuffed red pepper I made this Delicious stuffing or corn salad. I love love love corn. When you eat corn raw your body treats it like a vegetable unlike cooked corn which becomes a starch. Summer corn is so fresh and sweet, I just could not get enough of this amazing salad.

corn stuffing

Corn Stuffing

This inspiration for this salad was based off a recipe from Juliano’s Raw Uncook Book.

2 cups fresh corn off the cob
1/3 cup olive oil
1/2 cup minced onion
1/4 cup minced celery
1/2 cup shredded carrot
1/4 -1/3 cup lemon juice
1 teaspoon minced garlic
2 teaspoons minced jalapeno
1 teaspoon Celtic Sea salt
1-2 teaspoons agave or other sweetener if desired

Preparation: Combine the above ingredients in a serving bowl. Mix and serve.

Everyday Green Juice

08 May 2009 7 Comments

by marisashealthykitchen in Raw Vegan Recipes Tags: , , , , , ,

green-juice

MMM!! There is nothing quite like a big glass of Delicious Green juice to wake your body up and fill it with a quick shot of instant goodness! My husband and I drink our green juice every morning and really feel the difference.

My go to recipe is:

  • 2 different heads of greens (kale, chard, romaine, etc.)
  • either a celery or cucumber base (3-5 stalks of celery or 1/2-whole cucumber)
  • 1-2 green apples

It is really very simple and the whole process from washing the greens, juicing to cleaning the juicer happens in less than 15 minutes! So there is no time excuse for me, unless I am truly rushing out the door and then I could always stop at a local juice place and order it up 🙂 I always try to use as many organic veggies as possible. We drink these raw and we want to get the maximum benefits, so organic is the only way to go!

I recently wrote a post on my Juice Feast  that has information on juicers and local NYC places to go.

Today I really love the juice that I made!! It is so yummy and sweet!

  • 2 heads of romaine
  • 1 head of kale
  • 1 green apple
  • 1 gala apple
  • 5 small carrots

I normally do not put carrots in because they are a high glycemic vegetable. (although most vegetables are really low glycemic in the actual index compared to other foods) But today I only had one green apple and was just mixing it up a bit. It is fun sometimes to just throw whatever you have in the fridge right into the juicer 🙂 It is also super fun to mix it up and try out different recipes.

Pasta Night

06 May 2009 3 Comments

by marisashealthykitchen in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , ,

Last night was Pasta Night at our house. There is nothing quite as comforting as a big plate of spaghetti as far as I am concerned.

We made cooked Vegan Summer Garden Pasta and Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes. My husband and I were both really happy with the turnout.

raw-noodles-and-pesto1

Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes

Noodles:

  • Zucchini (count on 1 per person)

You can use a spiralizer or veggie peeler to make long strands of zucchini for your noodles.

Basil-Pistachio Pesto:

I love the Zucchini and Green Zebra Tomato Lasagna featured in Raw Food Real World It is pretty much my favorite raw food recipe ever! For my pasta last night I used the Basil-Pistachio Pesto from the lasagna recipe.

  • 2 cups packed basil leaves
  • 1/2 cup pistachios
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • pinch of freshly ground pepper

Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.

I then cut up some sun-dried tomatoes. I took the tomatoes and the pesto and poured over my pasta. I then enjoyed it very much 🙂

vegan-pasta

Vegan Summer Garden Pasta

This recipe was adapted from Skinny Bitch in the Kitch (a super fun vegan cookbook by the authors of Skinny Bitch) It is a gorgeous and colorful nutritious take on pasta. And as if there was not enough veggies in the pasta dish, I served this with steamed asparagus. If you are going to eat something like pasta, the best thing to do is load up on the veggies too.  I also made a point to serve whole wheat pasta for a more nutritious meal.

Serves 4 (or 3 servings for my husband)

  • 3 quarts of water
  • 5 teaspoons fine sea salt
  • 8 ounces whole wheat linguine, spaghetti or fettuccine
  • ¼ cup refined coconut oil
  • 6 shallots, thinly sliced
  • 1 zucchini, halved lengthwise and thinly sliced
  • 1 yellow squash, halved lengthwise and thinly sliced
  • 4 cloves of garlic, thinly sliced
  • ¼ teaspoon pepper
  • 28 ounce can of Organic diced tomatoes
  • ½ cup thinly slices fresh basil
  • 2 tablespoons chopped fresh oregano
  • ¼ cup extra virgin olive oil

In a 4-6 quart stockpot over high heat, combine water and about 1 ½ tablespoons of salt. Bring the water to boil, add the pasta, and cook according to the package directions

Meanwhile, heat coconut oil in a 10-12 inch skillet over medium high heat. Add the shallots and cook, stirring occasionally, for 3 minutes. Add the zucchini, squash, garlic, pepper and the remaining ½ teaspoon of salt and cook stirring occasionally, until the vegetables are tender, about 2 minutes. Reduce the heat to medium and add the tomatoes, basil and oregano, stirring until the tomatoes are heated through, about 2 minutes.

When the pasta is done, drain it and transfer to plates or platter and top with tomato mixture and serve.

Add salt to taste.

Raw Mock Salmon Pate with Boston Bibb Lettuce

05 May 2009 1 Comment

by marisashealthykitchen in Raw Vegan Recipes Tags: , , ,

Please don’t be turned off by the name mock salmon! I can tell you the only resemblance it has to salmon is the pretty pink color the pate ends up being. This pate is a really delicious and filling meal plus it is really simple to make. You can serve this on it’s own, with lettuce like I did, with crackers, crudite or chips. You can also use this as a filling in a nori roll or a sandwich. It is really good!

pate-and-lettuce1

pate-on-lettuce2

Mock Salmon Pate

Recipe from Alissa Cohen’s Book, Living on Live Foods 

  •  2 cups raw walnuts
  • 2 stalks celery
  • 1 large red sweet pepper
  • 1-2  large scallions
  • 1/2 – 1 teaspoon sea salt

Combine all ingredients in a food processor and blend until smooth.

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