Raw Spicy Corn Chips

27 Aug 2009 2 Comments

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

These were really great with my Cheddar Cheeze Dip. They are also yummy with salsa or just by themselves. They really have a kick, so they make for a great snack! These make a lot of chips, so if you want fewer, just halve the recipe.

pictures aug 09 001

Raw Spicy Corn Chips

5 cups golden flax seeds
2 cup fresh or frozen corn kernels
1/2 ripe avocado
1 cup sunflower seeds, soaked beforehand
4 tsp. white sesame seeds
1/2 onion, minced
4 cloves fresh garlic, minced
2 tsp. paprika
2 tsp. chili powder
1 tsp. cayenne powder (depending how spicy you want them)
2 tsp. Celtic sea salt
1 pinch of white pepper
water

  1. Blend everything together till smooth.
  2. Add a little water if mixture is dry.
  3. Taste and add more salt and pepper if necessary.
  4. Spread onto teflex sheets and dehydrate at 115 degrees for 4 hours.
  5. Flip onto a mesh dehydrator sheet and score into chips. Dehydrate for 6-8 more hours.
  6. Enjoy 🙂

Orange Chicken and Mixed Greens Salad

26 Aug 2009 3 Comments

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

I love bright summer vegetables! It is so lovely walking through the markets seeing all the gorgeous veggies! I always like to take advantage of using them as much as possible.

This is a large dish, so if you have less people just halve the recipe. Enjoy!!

pictures aug 09 005Orange Chicken and Mixed Greens Salad

Recipe adapted from Bon Appétit
serves 7-8

2/3 cup plus 1/4 cup fresh orange juice
1/4 cup honey
4 large garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons grated orange peel
8 boneless skinless chicken breast halves

3 oranges, peel and white pits removed

6 tablespoons olive oil
1/4 cup white wine vinegar
1 large shallot, minced
1 pound mixed greens
1 red bell pepper, chopped

  1. Mix together 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in a dish or plastic bag. (I prefer a foodsaver bag) Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.
  2. Prepare barbecue (medium-high heat) or preheat broiler/griddler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.
  3. Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments.
  4. Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing.
  5. Serve the chicken with the reduced marinade and the salad.

Fig Fennel Pasta

25 Aug 2009 3 Comments

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

I love love love figs! They are so sweet and quite possibly the best fruit ever! This dish has so many elements and so many flavors yet works so perfectly with the figs. This was very filling as there was so many ingredients involved. I loved the whole dish as it was so delightful! I always appreciate zucchini pasta but this was one of the best preparations I have seen so far. The summer brings us so many gorgeous vegetables and this dish really takes advantage of them. Enjoy the figs while they are still in season!

pictures aug 09 013

Fig Fennel Pasta
Recipe adapted from Living Light
Serves 4-6

4 medium zucchini
1 tablespoon sea salt

Dressing:
1 cup basil leaves
1/4 cup olive oil
1/8 cup pine nuts
1 tablespoon lemon juice
3 fresh figs, destemmed
2 cloves garlic
½ teaspoon ground fennel seed

Salad Ingredients:
1 cup tomatoes, diced
1/2 cup yellow or red bell pepper, chopped
1/2 cup carrots, shredded
8 fresh black or green figs, sliced
1 shallot, finely chopped
2 tablespoon capers
2 tablespoons fresh basil, cut into long thin strands
1 tablespoon scallions, very finely sliced
2 teaspoons fresh tarragon, minced
2 teaspoon parsley, minced
1/2 teaspoon black pepper

  1. Use a spiralizer to slice the zucchini into long noodles. Add one tablespoon salt to the zucchini noodles and toss thoroughly. Allow it to stand at room temperature for 15 – 20 minutes while preparing the dressing and vegetables.
  2. Put ingredients for dressing together in a blender and puree.
  3. Put the dressing and the remaining ingredients, except salted zucchini, in a large bowl and toss thoroughly.
  4. Gently squeeze the excess liquid from the zucchini, rinse and drain well. Pat zucchini noodles dry, and add them to the vegetables. Toss everything together gently and salt to taste. Serve chilled.

Blueberry Sorbet

24 Aug 2009 3 Comments

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

I am so obsessed with fresh summer fruit and I have always loved frozen treats! For me in the summer there is no better dessert. Cool, sweet, fruity and refreshing! Deelish!

This mixture would work great in an ice cream maker, but if you do not have one you can simply freeze this in ice cream trays. After it is frozen add the cubes back to the blender for the perfect smooth treat!

You can also substitute raspberries, strawberries or any other fruit you want for the blueberries. I am sure it would come out delicious every time! Enjoy!!! 🙂

pictures aug 09 015

Blueberry Sorbet
makes 4 servings

2 cups blueberries
1 1/2 cups almond milk
3/4 cup agave
1 tbs. lemon juice
2 tsp. vanilla

Blend until smooth. Chill and then process through an ice cream maker or freeze in 2 ice cube trays and blend.

pictures aug 09 020

Cinnamon Raisin Flax Crackers

23 Aug 2009 6 Comments

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

I use flax seeds all the time to make dehydrated snacks and breads. When the people over at FlaxMatters offered to send me some of their fabulous Organic Whole Golden Flax Seeds I jumped at the chance to try them out. They were gorgeous in color and ended up tasting great! Thank you so much FlaxMatters!!

I knew when I saw the flax seeds that I wanted to make something special. These Cinnamon Raisin Flax Crackers were delicious, chewy and really amazing! I have always loved raisin bread and these were the raw version of that. The bananas in the mixture made them chewy and the raisins made them so sweet, so good! When I soaked the flax seeds they became gelatinous, very similar to chia seeds. I love the gels that these seeds make!

wholegoldenflaxORG500.37946pictures aug 09 002

Look at that golden gorgeous color!

Look at that golden gorgeous color!

pictures aug 09 009

Cinnamon Raisin Flax Crackers

Recipe adapted from Brigitte Mars
Makes about 2 -3 dozen crackers

Ingredients:
2 C flax seeds
4 C water
1 1/2 C raisins + 1 1/2 C raisins
1/2 tsp. ground cinnamon
2 bananas, peeled
1 tsp. sea salt

Preparation:
Soak the seeds in the water for about 2 hours, and do not strain. Set aside 1/4 of the flax seeds and then combine the rest of the flax seeds and all ingredients in a food processor until smooth, stirring in the additional 1 1/2 C raisins and the set aside flax seeds by hand. Spread the mixture onto three solid dehydrator sheets. Dehydrate for 4 hours at 110 degrees. Remove the dehydrator sheets and flip the crackers onto mesh sheets.  Score the crackers and continue dehydrating until that side is dry around 6-10 more hours.  When dry, the crackers will keep for several weeks in an air-tight container.

pictures aug 09 010

Raw Cheddar Cheeze Dip

20 Aug 2009 1 Comment

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

As gross as it sounds I have always loved nacho cheese! This dip is similar and of course made with much healthier and non-processed ingredients. I ate this with raw corn tortilla chips and carrot sticks. I am sure this would also be delightful over broccoli, mmmm! Enjoy!

IMG_2136

Raw Cheddar Cheeze Dip
Recipe adapted from Vibrant Living by James Levin & Natalie Cederquist

1 cup red bell pepper
3/4 cup cashews, soaked
1/2 cup water
3 tbs rolled oats
2 tbs nutritional yeast
2 tbs lemon juice
2 tbs tahini
2 tsp onion powder
1 tsp garlic powder
1 tsp salt

Blend all ingredients until smooth. Add more water or oats until desired consistency is reached.

Lemon Pepper Chicken and Sauteed Spinach with Garlic and Oil

18 Aug 2009 3 Comments

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

Most of the time I like to own my kitchen. But sometimes we cook together and not only do I appreciate it but it really is a ton of fun! Michael and I were making dinner, raw corn tortilla chips (new recipe to come soon) and kale chips and we managed to do this all so quickly because we were working together. (btw Michael’s kale chips were the most deelish I had ever had! He is the kale master!)

This chicken dish is my go-to dish when I am tired or am super busy but still want to put a healthy dinner together for my husband. The chicken is super quick and so was the spinach. I love that this dish is so fast yet looks and tastes (Michael says 🙂 ) like a good home cooked meal.

chicken

Lemon Pepper Chicken

  • 2-4 Boneless, Skinless Chicken Breasts
  • Juice from 1-2 lemons
  • Lemon Pepper, enough to coat chicken breasts
  • Salt to taste
  1. Set the oven to 350 degrees
  2. Line a baking sheet with tin foil and spray with non-stick oil
  3. Cover the chicken breasts with lemon juice and coat with lemon pepper and a sprinkling of salt
  4. Bake for 10-15 minutes, until there is no pink when you cut into a breast
  5. Serve

Sauteed Spinach with Garlic and Oil

  • 1 bag of 10 ounce organic spinach
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • Salt to taste
  1. Coat a pan with olive oil
  2. Simmer garlic for 1 -2 minutes
  3. Add Spinach and sautee until wilted
  4. Salt to taste
  5. Enjoy

Luscious Peach Cobbler

17 Aug 2009 1 Comment

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

I was loving all the gorgeous peaches that we picked yesterday so much that I decided to make a Raw Peach Cobbler. I know one of Michael’s favorite desserts is cobbler and I was so happy to make a raw version for us. We thought it tasted amazingly close to the original version! Either way it was so good!! This dish was also beyond fast to make and then to serve. The original recipe called for Pineapple in the glaze over the peaches, but instead I just used more peachy goodness.

IMG_2128

Luscious Peach Cobbler
Recipe adapted from Purely Delicious Magazine
Serves 6-8

Filling:
4 fresh organic peaches, with seeds removed

1/2 C fresh dates, pitted
2 fresh organic peaches, with seeds removed
2 T honey or agave nectar
1 T lemon juice
1/2 tsp. alcohol-free vanilla
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. sea salt

Topping:
1 C cashews
1/2 C pecans
1 T coconut butter
1/4 C dates, pitted
1/2 tsp. alcohol-free vanilla
pinch of sea salt

Preparation:
Slice peaches very thin and place them in a medium-sized bowl and set to one side. Process remaining filling ingredients in a blender or food processor until smooth. Pour over peaches and gently toss to coat well. Place mixture in cobbler dish. To make the topping, place all topping ingredients in a food processor and blend until well-combined, with the nuts finely chopped. Sprinkle over peaches and enjoy!

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Long Weekend Getaway

16 Aug 2009 1 Comment

by marisashealthykitchen in New York Highlights Tags: , , ,

My husband and I just had the best super long weekend out on Long Island! Ahh relaxation, good food and even better times! We spent time walking around several of the towns, going to a vineyard and wine tasting, picking berries and peaches from local farms, eating great food and of course some relaxing time swimming and reading.

 

Annie's Organic Cafe & Market

Annie's Organic Cafe & Market

There is a really cute place in Southampton called Annie’s Organic Cafe & Market. It is the kind of cafe that you order at the bar and they bring you your food. I was really happy there; we ended up visiting twice. The menu was pretty limited but we found some really yummy choices. There is food for vegans, vegetarians and meat eaters alike. For lunch, Michael and I both loved the BBQ seitan with caramelized onions served on a organic sourdough roll. It was really filling and quite the treat. They also have a great juice selection, so of course we went for our good old stand-by Green Juice 🙂 There is a little backyard patio that was an enjoyable place to eat our meal. I love eating outside!

The market was small but had some really great products! It was so nice and refreshing to find a place carrying organic produce and products to stock up on.

If you are in the area Annie’s is definitely worth checking out.  

56 Nugent St Southampton, NY 11968 (631) 377-3612 www.anniesorganiccafe.com/

East Hampton Point Restaurant

East Hampton Point Restaurant

One night we had dinner at the East Hampton Point which was mostly about the view. The food was good but we spent most of our time gazing out at the water and the sunset. I would definitely recommend this place for a romantic meal. There is a bar area, a more casual restaurant as well as a more formal side. They are right next to each other, and as far as I could tell only the menus differ. We ate at the “formal” side, although it still had a casual feel that we enjoyed.

295 Three Mile Hbr Hc Rd East Hampton, NY 11937 (631) 329-2800 http://easthamptonpoint.com/
truck

Picture 1


We went to one of the most enjoyable vineyards ever on our trip, Sherwood House Vineyards. The outdoor tasting room is set in the middle of the gorgeous vineyard. Everything is so relaxed and the wines (especially the whites) were good. I actually loved the whites so much our wonderful server gave me two other ones to try on top of our tasting! So much fun! We were able to hang out for a while drinking wine in the gorgeous vineyard in the sun. Not a bad way to pass an afternoon 🙂 Loved it!! Everyone was super friendly and happy to be there.

I would really recommend taking a trip out there. There are also many other vineyards super close by, so make a day out of it!

2600 Oregon Road   Mattituck, NY 11952  (631) 298-1396 http://sherwoodhousevineyards.com/

farmstand

We were also lucky enough to pick beautiful summer fruit on 2 days of our trip. The first stop was Hank’s Farmstand in Southampton. We picked delicious blackberries and my favorite, raspberries! I was in total heaven munching on them – they were so good!! There is also something so special about being able to pick them yourself and having them so fresh! Deeelish!

324 County Rd 39    Southampton, NY 11968   (631) 726-4667 hankspumpkintown.com

Peaches

The next day we went to Wickhams Fruit Farm. You can pick blueberries, blackberries and peaches. We picked a big bag of luscious, juicy peaches! mmmm!! So fun!

28700 Route 25, Cutchogue, NY 11935 (631) 734-644 http://www.wickhamsfruitfarm.com/

We had so many delicious peaches that I decided to make a yummy Raw Peach Cobbler. Check it out in my post tomorrow 🙂

 
 
 

Raw Food Dinner Party part 3

12 Aug 2009 4 Comments

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

Ahhh Dessert!! Even when I am so full I can always manage a bite or two! These were super yummy and plus this recipe gave us leftovers, which we love! The chocolate sauce could have been thicker to coat better, but I don’t think anyone would complain, it was deelish!

candy bar 3

Raw Chocolate Candy Bars

Recipe By Ashley Skabar, About.com Guide to Dairy Free Cooking Makes about 8-12 bars
Base
4 1/2 cups raw cashews, finely ground
6 T. agave nectar or maple syrup
1 T. cold water
1/4 t. sea salt

Caramel
3/4 cup raw tahini
3/4 cup maple syrup or agave nectar
1/8 t. sea salt

Chocolate Topping
1 1/4 cup cocoa powder
1 1/4 cup maple syrup
1/3 cup coconut oil or cold-pressed oil
1/4 cup cold water
1/8 t. salt

1. Line an 8″ x 8″ pan with parchment paper. In a bowl, combine the finely ground cashews, agave or maple syrup, cold water and salt, stirring until the mixture is very thick and just holds together. Press the mixture into the prepared pan and place the pan in the freezer for at least 1 hour.

2. Make the “caramel.” In a small bowl, combine the tahini, syrup and salt, mixing until smooth. Spread the “caramel” over the cashew mixture and return the pan to the freezer for 1 hour more.

3. Make the chocolate topping. In a small bowl, mix together the cocoa powder, syrup, oil, water and salt until smooth.

4. Line a plate or casserole dish with parchment paper. Remove the pan from the freezer, and, using a sharp knife, cut the mixture into bars. Dip each of the bars into the chocolate mixture, then place on the prepared plate or casserole dish. Pour any excess chocolate sauce over the bars, then return the plate or dish to the freezer for 1-2 hours more or until set. Serve from the freezer, and enjoy!

My note: I did not feel that the chocolate was thick enough, so next time I may leave out the water. I ended up basting the bars in order to keep coating them with the chocolate.

So that wraps up my Raw Food Dinner Party fun. It was such a blast! I cannot wait to do it again!!

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