09 Jul 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, burger, flax, pate, raw, snack, vegan, vegetarian
Post-dehydrator Veggie Burger
These were really good and pretty easy. I always love being able to put food in the dehydrator at night and it is ready in the morning. I put them in the fridge in the morning and took them out before yoga to warm them back up for 2 hours (in the dehydrator) while I was at class. Perfect! We ate these alongside and on top of salads. Deelish! I would recommend doubling the recipe if you want more leftovers as these will stay for a while in the fridge. You could also not dehyradrate the batter and eat as a pate 🙂
Raw Veggie Burger
recipe makes around 7-8 patties
1 rib celery, chopped
1 summer squash, chopped
1/2 red bell pepper
1 carrot, peeled and chopped
15 raw black olives, pitted
1 cup sunflower seeds, ground
1/4 cup flax seeds, ground
1/4 cup whole sesame seeds
2 T dehydrated onion flakes
1 tsp dried parsley
1 tsp dried oregano
1 tsp Celtic sea salt
optional 1 tsp agave
- Process everything in a food processor until smooth.
- Form them into rounds in your hands and place them on Teflex sheets.
- Dehydrate at 115 degrees for 4 hours and transfer them to mesh sheets (peeling off the teflex).
- Dehydrate for 2-6 hours more depending on how chewy you want them. Enjoy!
Pre-dehydrator on the Teflex sheets
Post-dehydrator Veggie Burgers - sorry for the dark picture
07 Jul 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chips, comfort food, entertaining, quick and easy, raw, sides, snack, vegan, vegetarian
I love love love Corn Chips. So when I had made my Super Amazing Raw Jalapeno Corn Chips I thought I had gone to heaven!! Hence, the Super Amazing part of the title 🙂 But of course I wanted to play and experiment more. I have been trying to cut back the amount of nuts in my diet, so I tried a nut-free chip. They were originally going to be just corn, but my mom was so sweet to pick me up some gorgeous red peppers and I wanted to put them to good use. These came out super tasty and could be enjoyed on their own. But I love the chips and dip meal, so of course I made a salsa with guacamole to go along with these. Michael and I both liked my Super Amazing Raw Jalapeno Corn Chips better, but these were still super delicious and nut free!
Sorry for the super fuzzy picture, but you can at least see the Gorgeous Color!!!
Corn & Red Pepper Chips
4 cups sweet corn, fresh or frozen
2 medium red peppers
1 jalapeno
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
- In a food processor combine all the ingredients until smooth
- On dehydrator tray, spread about 1/8″ thick
- Score diagonally left to right, then across right to left into triangles
- Dehydrate about 5 hours, or to desired texture
06 Jul 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chocolate, cocoa, coconut, dates, dessert, Natalia Rose, pudding, quick and easy, raw, vegan, vegetarian
I find that I come back to Natalia Rose’s books time and time again and always love her recipes. I have made Chocolate Pudding with an avocado before and it comes out divine (it does not taste like an avocado, only gets the creaminess from it) but I have been wanting to use more and more Young Coconuts. Love them! So here is the take on Chocolate Pudding with young coconut meat. Plus once you open the coconuts you get the water; which is the Nectar of God! It is so delicious, nutritious and very healing! mmmm Of course you can get bottled coconut water, but there is nothing like the real thing!
This was so amazing! My husband and I both had scratchy throats and this was so soothing and perfect for us! This is something to enjoy all the time; so easy and so good!
Raw Chocolate Pudding
Recipe from Natalia Rose’s The Raw Food Detox Diet
Makes about 2 cups
Meat of 2 coconuts
6 dates
4 tablespoons Pure cocoa powder
Blend all the ingredients until smooth. Deeeelish!!!
05 Jul 2009
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: chicken, comfort food, quinoa, sides, vegetarian
Breaded Herb Chicken & Summer Quinoa with Corn
Breaded Herb Chicken
serves 3-6 depending on how hungry everyone is
I like that this chicken is pretty low in fat and is baked. It is a pretty simple breaded chicken recipe that you can mix and match with. You can serve as is or make a lemon butter sauce to go along with this. I am sure many other sauces would go great with this as well. You can also mix up the spices/herbs in the breadcrumbs for a different flavor.
- 6 skinless boneless chicken breast halves
- 3 tablespoons fresh lemon juice
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons olive oil
- 1 1/2 cups dry breadcrumbs
- 6 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- Wrap individual pieces of chicken between parchment paper or plastic wrap and tenderize with a mallet till 1/2-3/4″ thick.
- Place the pieces in a baking dish and pour lemon juice over them. Let sit for 15 minutes while you prepare the next steps.
- Preheat oven to 450°F.
- Melt butter with oil in small saucepan over medium heat.
- Mix breadcrumbs, basil, parsley, salt, and pepper in pie pan or plate.
- Remove chicken from dish and pat dry with paper towels.
- Brush chicken breasts on both sides with melted butter and then coat chicken on both sides with breadcrumb mixture.
- Place on baking sheet and bake until cooked through and breadcrumbs are golden, 20 minutes or so.
Summer Quinoa with Corn
serves 5-7
I love fresh raw corn! It is one of my favorite summertime loves. Just peel off the husk and dig in! Many people miss out on the wonders of raw corn because they are always eating it cooked. It is so fresh and sweet when it is raw, it should not be missed. Also a great nutritional benefit is that raw corn acts like a vegetable in your body where as cooked corn acts like a starch!
We also love quinoa in my house! Such a supergrain!! Plus of course it is super delicious! Here is a fun recipe to try out for the summer. The butter can easily be substituted with oil or margarine to make this vegan. This can even be served as an entree because of all the nutrition packed into those little adorable quinoa grains!
- 4 ears corn, shucked
- 1 tablespoon finely grated fresh lemon zest (from 2 lemons)
- 2 tablespoons fresh lemon juice
- 1/2 stick (1/4 cup) unsalted butter/Earth Balance or 4 tablespoons of olive oil
- 1 tablespoon mild honey (or agave)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups quinoa
- 3 scallions, chopped
- 1/2 cup chopped fresh mint
- Melt butter with oil in small saucepan over medium heat.
- Whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
- Cook quinoa in a 3-4 quart bot of boiling salted water.
- Add quinoa to the lemon mixture and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
02 Jul 2009
by marisashealthykitchen
in Vegetarian Recipes
Tags: comfort food, quick and easy, vegetarian
Eggs are not just for breakfast 🙂 You can make a tasty, nutritious and fast dinner with them too. A tortilla is a Spanish omelet that you let sit and cook until the bottom is browned and then you flip it so that the other side is browned as well. I love all the Spinach that I packed into this tortilla! This is a great meal morning, noon or night that is fast and delicious.
Spanish Tortilla
adapted from EatingWell Magazine
3 teaspoons extra-virgin olive oil, divided
1 onion, thinly sliced
1 can cooked new potatoes, diced
1 tablespoon chopped fresh thyme or 1 tsp dried thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2-1 cup shredded Jack cheese
3-4 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
-
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
-
Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
-
To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
01 Jul 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, Cashews, chia, dates, dessert, pudding, quick and easy, raw, snack, stevia, superfood, vegan, vegetarian
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 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.
30 Jun 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, dressing, green, raw, salad, sides, vegan, vegetarian
I love delicious citrus! The grapefruit were just so sweet and delicious, they really made this salad. I also loved the jicama. It was sweeter than normal, but added that amazing crunch throughout. I have been obssesed with red onions in my salad these days, so that was no surprise, but as always deeelish! The dressing was sweet but still had that citrus and vinegar tang. All in all, amazing salad!
Grapefruit and Baby Spinach Salad
3 grapefruit, pink or red
3 garlic cloves minced
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon whole-grain mustard
1/2 teaspoon honey or agave
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 pound baby spinach
1/2 jicama, small, peeled and cut into matchsticks
1/2 red onion, thinly sliced
- Remove skin and white pith from grapefruit. Work over a small bowl to catch the juice and cut the grapefruit segments from their surrounding membrane. Reserve the segments in the bowl. Measure 1/3 cup of the juice and set aside.
- In a Vitamix or blender, combine vinegar, olive oil, mustard, honey, garlic and reserved grapefruit juice. Blend until creamy. Season with salt and pepper.
- In a large salad bowl or seperate serving bowls combine spinach, jicama, onions, and grapefruit sections. Drizzle with the dressing and toss. Enjoy 🙂
29 Jun 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: Cleanse, dates, kale, Natalia Rose, quick and easy, raw, soup, vegan, vegetarian
I love Natalia Rose and often find myself going back to her advice and her recipes. Here is a recipe for a go-to soup that she has in her book The Raw Food Detox Diet. She suggests having it as a snack or a meal. I thought it was enough for a meal, but I do like her suggestion of having it 30+ minutes before another meal. The soup was divine, I just loved it! It is super sweet, yet you know you are getting all that alfalfa and kale goodness. Like so many raw recipes, all that is required is to clean & cut the ingredients and then throw them in your Vitamix or blender and you are ready to enjoy! So simple and perfect!
Sunshine Joy Soup
2-3 servings
1 cup organic alfalfa sprouts
6 organic dates
2 cups fresh pineapple
3 leaves fresh kale, removed from stem
1-2 tablespoons packed fresh mint
Blend until very smooth. You may want to blend a few ice cubes as well so that the mixture does not heat up while blending. The soup is best when served immediately, but will last in refrigerator for 2 days.
28 Jun 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: almonds, banana, cake, chocolate, cocoa, comfort food, dates, dessert, raw, snack, strawberry, vegan, vegetarian
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!!
24 Jun 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: dip, dressing, nori rolls, pate, raw, vegan, vegetarian
I made little nori wraps with this spread and ate some with carrot sticks as well. It was a little too celery flavored for my taste, so I added some garlic powder and more salt. Next time I might just use 2 stalks of celery and more onion. But I thought this was a great dip, that did not involve too many nuts; which is always a concern.
Sunshine Seed Dip
recipe from Casey’s Lifestyle Raw
4 stalks celery, roughly chopped
¼ red onion
½ bunch fresh parsley
½ bunch fresh dill
½ cup sunflower seeds (I soaked mine for 6 hours)
1/3 carrot, roughly chopped
Juice of ½ lemon
1 teaspoon dulse flakes
Himalayan crystal salt and freshly ground black pepper to taste
Optional: pinch of cayenne pepper
Blend all ingredients in a high powered blender until thick and well combined. You might need to add another tablespoon of lemon juice or pure water to get the mixture to blend.
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