01 Oct 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chips, comfort food, quick and easy, raw, sides, snack, vegan, vegetarian
When I make corn chips I normally do not make them so smoothly pureed but I thought this would be fun. These are so good and they are essentially just corn and jalapeno! How awesome is that! I started out with 2 sheets but we ate the first one as soon as they were done 🙂 I also normally score my chips but these we just broke into pieces. So simple and so good. This is such a great snack.
After you take it out, just break into pieces and ENJOY 🙂
Raw Just Corn Chips
4 cups frozen and thawed corn
2 jalapeno pepper, deseeded
2 tsp salt
1/2-1 cup water
In a Vita-mix or blender puree corn, pepper and salt adding water as needed.
Spread onto teflex dehydrator sheets and dehydrate for 8-12 hours. Once it is no longer sticking to the sheets flip over and dry the other side for 4 hours more. Break into pieces and enjoy!
30 Sep 2009
by marisashealthykitchen
in Home Cooking
Tags: chicken, comfort food, Edamame, quick and easy, Stir-fry, tamari
As the weather gets cooler I start breaking out the crock pot more and more. It is so nice to come home to a house with the great smells of home cooking yet all the work is already done! It was the perfect way to make this dinner super quick in the end. I put the dry brown rice, water and salt in the slow cooker in the morning and when I came home the rice was perfect and all I had to prepare was the stirfry. I also made sure to make extra rice for the rest of the week. If you prepare the chicken first and then prep the rest of the ingredients the chicken will be ready to cook and the entire meal will take you under 30 minutes to prep and cook. So fabulous after a long day! ENJOY 🙂
Chicken Stir-Fry with Edamame and Brown Rice
Recipe inspired from Bon Appétit
Serves 6
1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce
1.5-2 pounds chicken tenders, thinly sliced
1 teaspoon honey
4 teaspoons sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
2 cups short-grain brown rice, cooked and cooled
12 ounce bag shelled cooked edamame beans
2/3 cup chopped green onions
Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
Toast walnuts in a skillet for 3 minutes, shaking the pan consistently. Add 2 tablespoons tamari and stir until tamari coats walnuts, about 45 seconds. Cool.
Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.
29 Sep 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, banana, breakfast, chia, dates, dessert, pudding, quick and easy, raw, snack, superfood, vegan, vegetarian
I had read Sarma’s post on banana milk and thought it was pure genius!! I figured I could sweeten my almond milk the same way. I normally use sweeteners like agave and honey, but I loved how simple it was to sweeten this pudding with just dates and bananas. So fabulous! I have to tell you this was one of my Favorite Chia Puddings ever! SOOO GOOD! Breakfast is such a good meal!! Now that I am fully hooked I wonder how I ever lived without it 🙂
Love this Breakfast!!
Banana Date Chia Pudding
serves 3-4
1/2 cup chia seeds
2 cups almond milk
2 bananas
5 dates, pitted
a few dashes cinnamon
a pinch of salt
Place the chia seeds in a bowl. In a Vita-mix blend together the almond milk, bananas, dates, cinnamon, and salt. Pour this mixture over the chia seeds and whisk together with a fork. Let it sit for 10 minutes in the fridge and then whisk again to get rid of any clumps. Cover and set in the fridge overnight. In the morning whisk one more time and then enjoy!! Yum Breakfast!!!!
I looked up the nutrition stats again 🙂 I hope this helps out!
279 Calories, 7g fat, No Saturated fat or Cholesterol, 122mg Sodium, 52g Carbs, 13g Fiber, 32g Sugar and 7g Protein
24 Sep 2009
by marisashealthykitchen
in Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond milk, breakfast, comfort food, oatmeal, quick and easy, quinoa, sides, snack, superfood, vegan, vegetarian
As I told you last week my new addition to my diet is Breakfast and I am LOVING it!!! I plan to switch it up every week and try something new. This is a cooked breakfast and it was so good! I love quinoa but I don’t think it is ever thought about as a breakfast food. I thought that this super-grain would be great sweet and hot in the morning and I was right 🙂 So good and super nutritious. Love it!
Quinoa “Oatmeal”
serves 3
1 cup quinoa
1 cup almond milk
1 cup water
1/3 cup dried cranberries
1/2 teaspoon cinnamon
3 tablespoons agave
Rinse the quinoa and add to saucepan with water and almond milk. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Add the dried cranberries and cinnamon and simmer for 10 minutes. Stir in the agave. Cover and let sit for 5 minutes until all liquid is absorbed.
I can’t promise to do this for ever recipe but I looked up the nutrition stats for this breakfast. 🙂
Per Serving: Calories 324, Fat 4g, No Saturated Fat or Cholesterol, 71mg sodium, 67g carbs, 4g Fiber, 25g sugar, 7g protein
23 Sep 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegetarian Recipes
Tags: agave, cacao, chocolate, coconut, coconut water, comfort food, dessert, Matthew Kenny, pudding, quick and easy, raw, snack, superfood, vegan, vegetarian
I doubled this recipe and I am so glad I did 🙂 It was deeelish! Super chocolatey and smooth pudding. MMMM! 2 young thai coconuts gave me about 2 cups of coconut meat. This is one of those raw dishes that anyone would love (except if they did not like chocolate!). This also left me with delicious coconut water leftovers that we happily used in our smoothies. So refreshing and good!
Raw & Vegan Double Cacao Pudding
Recipe by Matthew Kenny
- 3/4 cup coconut meat
- 4 tbsp raw cacao powder
- 5 tbsp agave syrup
- 1/3 to 1/2 cup coconut water
- seeds scraped from 1/2 vanilla pod
- 1/4 cup cacao nibs
Blend Coconut Meat, Cacao Powder, Agave, Coconut Water and Vanilla –
stir in half of the nibs and use the rest on top as a garnish
Young Thai Coconuts
21 Sep 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, cacao, Cashews, chocolate, comfort food, dessert, goji, quick and easy, raw, snack, vegan, vegetarian
I have been waiting to make this dessert for such a long time and I am soooo happy I finally did! This is going to be repeated (which I almost never do because there are so many other dishes I want to try!) It was super simple to make, froze quickly and eaten very happily afterwards 🙂 If you want this for dessert I would suggest setting it in the freezer just before preparing dinner and then dessert will be ready to serve immediately after. The chocolate becomes this gorgeous bright red-orange color that is sweet but chewy with crunchy bites. It is amazing!
before freezing
frozen and ready to enjoy
RAW Orange Goji Berry White Chocolate
Posted by Sheryl Duruz on RFT
Grind up:
1/2 cup goji berries (usually sticky, not really a powder)
Blend until smooth:
1/2 cup melted cacao butter
1/2 cup raw cashews (grind these first, it will be easier that way)
1/2 cup agave nectar
Blend in Goji powder
Then by hand mix in whole:
1/2 cup cacao nibs (optional)
1/2 cup whole goji berries
The zest from 1 orange finely zested
Spread in a glass pie plate (think chocolate almond bark).
Chill in the freezer until firm.
20 Sep 2009
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: comfort food, quick and easy, vegetarian
We have been loving the fritattas lately if you haven’t noticed 🙂 They are quick, one skillet and really nutritious and of course super yummy! They can easily work with almost all the left over vegetables you have in your fridge. So feel free to change up my recipe. Of course you do not need cheese either I just think it enhances the frittata so much. I love zucchini in them and I think next time I am going to coarsely grate them for a different taste.
Fontina, Asparagus and Zucchini Frittata
1 tablespoon of olive oil
1 large onion
1 tablespoon of minced garlic
1/2 bunch of asparagus
1 zucchini chopped, sliced thin or grated
12 eggs, whisked
1/2 cup of fontina cheese chopped or coarsely grated
3 tablespoons of grated parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
Preheat over to 375 degrees. Heat the olive oil in a large skillet over medium-high heat. Sautée onions and garlic for 5 minutes. Add asparagus and zucchini and cook for another 2-3 minutes. Turn heat down to medium and pour eggs on top of vegetable mixture and let settle. Add fontina cheese by sprinkling around the settling eggs. Top parmesan, basil and salt and pepper. After 5-7 minutes on the stove top put the skillet into the oven for another 10-15 minutes to set. Once it is golden on top you can take out and Enjoy 🙂
17 Sep 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, chips, flax, quick and easy, raw, sides, snack, vegan, vegetarian
They should call this OMG Raw Onion Bread! I am totally loving it. It helps that I love all things onion, but this is super tasty! This is double the recipe from Cafe Gratitude’s book but you will want to make a big batch as it is so good it will disappear quick.
Raw Onion Bread
3 lbs Sweet Onions chopped
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz Tamari
Agave to taste
- Process the onions in a food processor until chopped but not mush.
- Pour into a mixing bowl and mix well with the other ingredients.
- Spread out evenly over Teflex sheet, will make two and a half trays and dehydrate for 1 hour at 145 degrees and then 10 or more (until dry) hours at 115 degrees.
- Break into small pieces and store in an airtight container. ENJOY 🙂
Thanks to Cafe Gratitude!
16 Sep 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: asian, pasta, quick and easy, sides, soba, soy, tamari, tofu, vegan, vegetarian
This was deelish! I love soba noodles because I love pasta and I feel so much better eating buckwheat pasta than regular ole’ semolina. It was strange boiling the pasta in such a small amount of liquid but it became this thick soupy sauce that tasted delightful. Scooping out all the ginger pieces was quite a task so maybe consider tieing them up in a cheesecloth that you can quickly remove. We do not normally cook too much tofu in my house, but this was a great tofu dish. It was able to soak up so much of the flavor from the ginger and the broth. Enjoy 🙂
Ginger-Poached Noodles
adapted from 101cookbooks
4 cups vegetable broth
2 ounces fresh ginger, peeled and thinly sliced
8 ounces firm tofu, cut into small cubes
1-2 cups (half a bunch) of broccolini, broccoli, or baby broccoli – trimmed
8 ounces dried spinach noodles, soba, or noodles of your choice
1 – 2 tablespoons shoyu or soy sauce
1/4 cup fresh basil, shredded
scant 1/4 cup fresh mint, shredded
a squeeze of lime juice
crushed red pepper flakes (opt)
toasted sesame oil (opt)
Place the broth, ginger and tofu in a large saucepan and bring to a boil. Turn down the heat and gently simmer for ten minutes or so. Remove (just) the tofu from the pan using a slotted spoon and set aside. Now add the broccoli to the simmering broth. Cook for just a minute, until bright, and remove from pan with slotted spoon. Add pasta to ginger broth and cook until done, stirring regularly. Remove pasta with fork, set aside, and remove all the ginger slices. Return the tofu, broccoli and noodles to the pot. Stir in the soy sauce, basil, mint, and a squeeze of lime juice. Finish with a couple pinches of crushed red pepper flakes. Taste and season to taste with salt, soy sauce, and perhaps a drop or two of toasted sesame oil.
Serves 3-4
15 Sep 2009
by marisashealthykitchen
in New York Highlights
Tags: cake, comfort food
I don’t know how long this tradition has been going on for but I knew that we did not want to miss this one 🙂 After our wedding my mom took the top layer of our cake home to freeze it so we could eat it exactly 1 year later. Thanks Mom! Since we only had that one quick taste at the wedding (the other tradition where you feed each other the cake) we were really looking forward to seeing how it actually tasted, even if it was one year later.
We had gone out to a decadent and delicious and of course over the top anniversary dinner, although skipping dessert, knowing we would have our cake to come home to. So at exactly 12:01 on our anniversary we dug in! It was delicious! If there was ever a reason to dig into a big cake this was the perfect one.
Check out our before and after pictures. The flowers are still on my cake even after the whole year. Preserved in the freezer haha.
Our wedding cake
The top layer after 1 year in the freezer 🙂
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