Raw Corn Cakes

08 Nov 2009 9 Comments

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

The raw corn cakes are deelish! As I have probably mentioned before I love Corn!!! I know this is a bit late for fresh corn but I wanted to go ahead with this anyway. It was such a great success! Deelish!!!!

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Raw Corn Cakes
around 5-6 cakes

3 ears of fresh corn, cut off the cob
1 jalapeño, seeded
1/4 cup red bell pepper
1/2 cup cashews
1 shallot
1 garlic clove
Celtic sea salt to taste

Blend all ingredients until combined but still slightly chunky. On a teflex sheet make 2 tablespoon rounds and dehydrate for 8-10 hours at 115 degrees. (make sure to flip after 4 hours)

I also made a pesto sauce to go with the cakes but it really was not necessary. The cakes were more than delicious on their own.

GAME SIX: YANKEES!!!!!!!!

05 Nov 2009 2 Comments

by marisashealthykitchen in In the News, New York Highlights

I have been to many Yankees games in my life and none could compare to the crazy, ecstatic energy that was everywhere last night! It was so much fun!!

It was the perfect plan to lose game 5 just to come home and win with all of us!!! What a night!!

GO YANKEES!!!!

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SO MUCH FUN!!!!!!! Me and Michael 🙂

Measure Up Bowl

04 Nov 2009 Leave a comment

by marisashealthykitchen in In the News Tags: ,

How fabulous is this new bowl!!! This is a great way to manage portion control. So many cereal, grain stats are way smaller than what we wold normally consider portions. This will help us to keep the portions in check. So perfect!! Check it out here.

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Windsor Castle Goes Vegan For 24 Hours

04 Nov 2009 Leave a comment

by marisashealthykitchen in In the News Tags: ,

Windsor Castle Goes Vegan For 24 Hours As They Celebrate Faith And The Environment

See this clip below from Vegdaily. SO cool!!!!!

You heard correct! Windsor Castle is going vegan for 24 hours in honor of a special banquet of 200 bigwigs, including UN General Secretary Ban Ki-moon, the Grand Mufti of Egypt and Archbishop Valentine Mokiwa, President of the All Africa Conference of Churches.

The event was planned by the Duke of Edinburgh and the UN Development Program as part of “the Celebration of Faiths and the Environment.”

Because the guest list includes people with various dietary restrictions, the Duke decided it would just be easier to make the whole darn thing vegan. And we can’t forget that part of the evening is about celebrating the environment. What better way than with some plant-powered cuisine!?

Sophie Douglas-Bate, managing director of Edible — one of only two caters approved by the Castle — said, “I thought, we’d be serving up a lettuce leaf. I’ve never done vegan before. But it’s been fun, a challenge for the whole team.”

We approve! To learn more about this vegantastic event, visit Telegraph.co.uk!

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Edamame Guacamole

03 Nov 2009 4 Comments

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

I served this with pita chips and it was deelish! This was a great way to enjoy heaping chips full of guacamole with more than half the fat! Check out the nutrition stats below!!! Love it!! Just be careful how much lime juice you use. I used a whole lime and it came out a little too limey. If you want traditional guacamole add cilantro. I don’t enjoy cilantro so I didn’t add it.

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Edamame Guacamole
Serves 6

1/2 cup shelled edamame
1/2 cup broccoli stalks, peeled
1 avocado
1 scallion, minced
1/2 red onion, diced
1 clove garlic, minced
1 jalapeno, minced
juice of 1/2 lime
1 tomato, diced
salt to taste

cilantro – optional

Bring 4 cups of water to boil. Add edamame and broccoli to boiling water for 4 minutes till softened. Drain and puree in a food processor. With a fork or a whisk mash the puree with the avocado. Add in the avocado, scallion, red onion, garlic, jalapeno, lime, tomato and the optional cilantro. Salt to taste and enjoy 🙂

Per serving: 66 calories, 4 g fat, .5 g saturated fat, 0 g cholesterol, 10 sodium, 2.5 g protein, 6 g carbohydrates, 1 g sugar, 3 g fiber

Simple Spaghetti Squash

02 Nov 2009 2 Comments

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

I love Spaghetti Squash! I actually love most squash but spaghetti squash holds a special place in my heart. You can use it in place of actual spaghetti pasta and make a sauce but I love it super simple with a little vegan margarine and salt. Now that we are officially in winter squash season I will be sure to make it often! I have already made this twice in the last two weeks 🙂

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Simple Spaghetti Squash

Spaghetti Squash
Vegan Margarine about 1/4 cup (depending on the size of your squash and taste)
Salt to taste

Preheat oven to 350 degrees. Cut slits into the squash so it can breathe during cooking. Place on a baking sheet and bake for 50 min – 1:10. You can check after 45 minutes by cutting in half. Once the squash is fully cooked scoop out the seeds and then take a fork and rake against the squash to “release” the spaghetti. Place in a bowl with the margarine and salt to taste. Enjoy 🙂 Leftovers will keep in the fridge for up to a week but also freezes beautifully!

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Slice in half after 45 minutes to check if done or to continue cooking

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Operation Chocolate-Covered Kindness

02 Nov 2009 Leave a comment

by marisashealthykitchen in In the News

Operation Chocolate-Covered Kindness by Chocolate-Covered Katie

Page View Charity Drive

Help Katie out by going to her site. This will raise money for charity, plus she is awesome and has great recipes and posts!!

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Operation Chocolate-Covered Kindness

Every time someone views a page on her blog, she is able to donate more money 🙂 More page views = more money raised.  At the end of the month, she will send all of the money over to the charity, The Enough Project.

Mango Chia Goodness

01 Nov 2009 3 Comments

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

I love all things chia. I am sure you have seen my many posts on Chia and all the fun recipes you can make with it. Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, and Banana Date Chia Pudding. (wow, I totally love Chia!!)

Here is a super simple recipe that barely takes any prep time to make (although you do have to let it sit overnight). For me this chia recipe is super simple… I mix it at night and in the morning all I have to do is cut up a mango and I am ready to go 🙂 Love it! Super simple and deelish!

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Mango Chia Goodness
4 servings
2 cups vanilla almond milk
1/3 cup chia seeds
1 mango diced

Combine chia seeds with almond milk and whisk. Let sit for 10 minutes and stir again to avoid clumps. Cover and refrigerate overnight. In the morning dice a mango and add to chia pudding. Enjoy 🙂

Per serving: 144 calories, 8 g fat, 1 g saturated fat, 0 g cholesterol, 4 g protein, 18 g carbohydrates, 8 g sugar, 9 g fiber

Baltimore City Schools Have Meatless Mondays

01 Nov 2009 Leave a comment

by marisashealthykitchen in In the News Tags: , , ,

Love this!! I just read about this on the Livin’ Veg Blog! So fabulous! Go Baltimore!! Check it out 🙂

Baltimore City Schools Have Meatless Mondays

Here is a bit about what Baltimore is doing:

The 80,000 young people BCPS serves will begin each week with a Meatless Monday menu. And that’s not all. The school system has introduced a wide variety of projects to ensure its students eat and learn about healthy, environmentally friendly choices. BCPS has teemed up with local farmers and distributors to provide students fresh, locally raised fruits, vegetables and milk. They’ve also introduced Great Kids Farm, a 33-acre teaching farm, home to chickens, goats and a variety of fruits and vegetables. Educators on the farm teach kids and adults how to produce home-grown fresh food, even in an urban setting. BCPS is also in the process of developing gardens for each of the system’s 200 schools.

Pumpkin Oatmeal

29 Oct 2009 4 Comments

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

I love Oatmeal!! But sometimes I want more per serving and don’t want to up the carb & calorie stats. I know many people have the same feeling with cereal servings. What we would consider a normal serving is twice what the stats are giving us 😦 So this time around I added canned pure pumpkin. It added a deelish pumpkin taste and fiber, giving me more oatmeal for a tiny bit more calories. A 1/2 cup serving has just 40 calories, .5 gram of fat, 9 carbs, and 5 grams of fiber (and I only used 8 tablespoons for the whole recipe!) I loved this recipe and it was husband approved 🙂 Success!

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Pumpkin Oatmeal
4 servings

1 1/2 cups oatmeal
2 1/2 cups water
8 tbsp canned pure pumpkin
4 tbsp maple syrup
1/4 tsp cinnamon
1/4 tsp ground dry ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
12 drops of stevia
3/4 tsp Celtic sea salt

Boil water and oatmeal together for about 8-10 minutes. Turn down the heat and add the pumpkin, maple syrup, spices, stevia and salt. Stir over heat until well combined and it has reached the desired consistency. Enjoy!

Per Serving: 240 calories, 3 fat, 44g carbs, 7g fiber, 15g sugars, 7g protein

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