Parent’s Dinner Party – Dessert Time!

12 Aug 2010 1 Comment

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

Although the meal was sooo good, dessert is always our favorite time! I made a deelish Fresh Mango Coconut Cobbler, my Mom brought yummy home-made vegan cookies and my Mother in Law brought amazing Jacques Torres Dark Chocolate and fresh fruit! How fabulous!!!

Thank you for coming over and sharing a wonderful meal with us!

Raw Mango Cobbler Goodness

Mom's Cookies

Decadent!!

Cobbler Filling

Fresh Mango Coconut Cobbler
Adapted from Ani Phyo

Cobbler Crust:
3 cups pecans, dry
1 teaspoon vanilla extract
3/4 teaspoon sea salt
1/2 cup pitted dates

For the crust, process pecans, vanilla, and salt in food processor with S blade. Add pitted dates and process until mixed well.
Sprinkle half of the cobbler crust onto the bottom of your pie dish, and set aside.

Cobbler Filling:

3 to 4 ripe mangos, peel, seed, slice (about 2 cups)
1 batch Orange Coconut Syrup, below

Place sliced mango into a large mixing bowl and toss with Orange Coconut Syrup.

Cobbler Coconut Syrup:
1/3 cup pitted dates
1/3 cup agave
3 Tablespoons coconut oil
1/2 teaspoon vanilla
2/3 cup water, as needed

Place all ingredients into blender, adding water as needed to make a smooth syrup. Pour syrup into bowl with mango, and mix well.
Scoop coated mango onto cobbler crust. Top with half of remaining cobbler crust and serve!
Will keep for 3-5 days in refrigerator. Try as a delicious way to start your day!
Mom’s Banana Nut Bread Cookies
adapted from vegweb.com

1 1/4 cup flour (unbleached, all purpose)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup canola oil
1/4 cup apple sauce
1/2 teaspoon vanilla
1 mashed banana
1 teaspoons baking powder
handful of walnuts, crushed

Preheat oven to 350 degrees.
Mix together flour, baking soda, cinnamon and salt in a small – medium bowl and set aside.
In a large bowl, mix together oil, sugar, and vanilla.  Mix in mashed banana and baking powder.
Add ingredients in the small bowl and stir well.
Once it is well stirred, lightly mix in the crushed handful of walnuts.
Drop by tablespoons onto lightly greased cookie sheet.  Bake 15-18 minutes

Raw Zucchini Noodles and ‘Peanut’ Sauce II

20 Jul 2010 4 Comments

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

I haven’t pulled out the spiralizer in a long time! During the raw part of the cleanse I was inspired to break it back out. YUM! I missed these zucchini noodles, so perfect, light and tasty! I love Peanut Sauce sooo much but when I make it at home I normally make it with Almond Butter so it is much healthier for us. Still comes out soo amazing 🙂

See these recipes for more inspiration on making Zucchini Noodles: Fig Fennel Pasta, Amazing Raw “Peanut” Sauce and Zucchini Noodles, Raw Sweet & Spicy Sesame Noodles, Lemon Basil Pesto & Raw Zucchini Pasta, and Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes.

Raw Zucchini Noodles and ‘Peanut’ Sauce II

1/3 cup almond butter
2 garlic clove, minced
juice of 1 lime
3 Tablespoons agave nectar
3 Tablespoons Nama Shoyu
3 Tablespoons water
2 Tablespoons grated ginger
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt

In a blender puree together almond butter, garlic, lime juice, agave nectar, Nama Shoyu, water, ginger, red pepper flakes and sea salt until mixture is smooth. If needed add more water one tablespoon at a time to reach a desired consistency.

Cranberry, Cabbage & Almond Chopped Salad

11 Jul 2010 3 Comments

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

Tomorrow we are starting the Juice Cleanse portion of the July Cleanse, so this was the perfect last meal before a week of Super Cleansing!!

One of my pet peeves is when a salad is full of huge pieces of lettuce that make it difficult and sloppy to eat. Here is one of my versions of the chopped salad. Super easy, tasty, nutritious, colorful and you will even look pretty eating it. 😉 Perfection!

Cranberry, Cabbage & Almond Chopped Salad

1/4 of a green cabbage, chopped
1/2 red bell pepper, chopped
1 large carrot, chopped
1/4 cup almonds
1/3 cup dried cranberries
Juice of 1 lime
2 Tablespoons flax oil
2 Tablespoons agave nectar
1/3 cup red onion, minced
1 large avocado, chopped

Place all ingredients into a large food processor and pulse-chop until chopped. ENJOY!!

Quick Seitan Stir-Fry

29 Jun 2010 3 Comments

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

Here is a super fast and healthy dinner! Colorful and yum! You can serve this over brown rice or quinoa or just enjoy on its own.

Quick Seitan Stir-Fry

1/4 cup white cooking wine
1/4 cup water
1-2 tablespoons Hunan sauce
1 teaspoon cornstarch
1 tablespoon agave
1 tablespoon lime juice
1/8 teaspoon salt
4 teaspoons vegetable oil
8 ounces water-packed seitan
1 teaspoon chopped fresh ginger
2 carrots, peeled and chopped
1 bell pepper, sliced
1 cup baby spinach

1. Whisk wine, water, hunan, cornstarch, agave, lime and salt in a small bowl.
2. Heat 3 teaspoons oil in a large nonstick pan over medium-high heat. Add seitan and cook, stirring occasionally, until crispy, 4 to 7 minutes. Add the remaining 1 teaspoon oil, ginger and cook, stirring often, until fragrant, about 1 minute. Add carrots and pepper; cook, stirring, about 1 minute.
3. Whisk the sauce again; add it to the pan and stir to coat. Reduce heat to medium, cover and cook until the vegetables are tender-crisp and the sauce is thickened, about 3 minutes. Stir in spinach and toss till wilted. Serve and Enjoy.

before adding the spinach

‘Chicken salad’ sandwich

14 Mar 2010 3 Comments

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

Ahhhh Skinny Bitches! I love those fabulous ladies, Rory Freedman and Kim Barnouin! They have had the most amazing impact on the vegan movement and helping people eating a healthy vegan diet. Everything I have made from them has been amazing 🙂

This ‘Chicken salad’ sandwich recipe was quick to make and the perfect quick fix for lunches. You can eat this salad or bread, put it on lettuce wraps or eat it straight.

‘Chicken salad’ sandwich
Recipe from ‘Skinny Bitch in the Kitch’

Makes 3 or 4 sandwiches

• 1/2 cup vegan mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon coarse nutritional yeast
• 1/2 tablespoon agave nectar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon curry powder
• 1/8 teaspoon pepper
• 2 cups chopped or shredded vegan chicken strips or chunks (thawed, if frozen)(I used seitan)
• 1/4 cup halved (quartered if large) seedless red grapes (optional)(I did not use grapes)
• 1 celery stalk, finely diced
• 1/4 small red or white onion, finely diced (I used shallots)
• 2 tablespoons chopped fresh Italian parsley
• 6 to 8 slices vegan whole-wheat bread

  1. In a small bowl, combine the mayonnaise, lemon juice, yeast, agave nectar, salt, curry powder and pepper. In a large bowl, combine the chicken, grapes (if using), celery, onion, and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently.
  2. Spread the chicken salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.

Raw Ice Cream Trio Sundae

10 Mar 2010 Leave a comment

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

I love Banana Ice Cream! It is always so deelish and you can have so much fun playing around and making so many yummy flavors. Michael and I were Loving this one! Sundaes are so comforting and fun to eat. They are even more fun when they are healthy and delicious!

Pre-Topping Yummyness

Complete Sundae Love!

Raw Ice Cream Trio Sundae
2 big servings

3 frozen bananas
2-3 tablespoons nut butter (I used almond)
2 tablespoon agave nectar
1 1/2 teaspoon vanilla
dash sea salt
2 1/2 cup frozen strawberries
1 1/2 tablespoons cocoa powder

toppings of your choice

  1. Start off my combining the frozen bananas,  nut butter, agave nectar, vanilla and dash of sea salt in a Vita-mix, blender or food processor until well combined and smooth.
  2. Have 2 serving bowls ready and using a large ice cream scoop or spoon, scoop out 1 scoop for each bowl and set in the freezer.
  3. Next, add the frozen strawberries to the frozen banana mixture in your blender and process until well combined.
  4. Take the bowls out of the freezer and add 1 scoop of the gorgeous strawberry “ice cream” to both bowls and put back into the freezer.
  5. Add the cocoa powder to the strawberry “ice cream” and process until well combined.
  6. Take the bowls out of the freezer and add 1 scoop of the chocolate  “ice cream” to both bowls and put back into the freezer to set.
  7. Feel free to eat as is or add toppings. I made a strawberry sauce out of agave and strawberries in the blender. I also used chocagave on top, yum! Use nuts, cocoa nibs, etc.
  8. DEVOUR and ENJOY 🙂

Raw Chocolate Mint Coconut Cookies

15 Feb 2010 4 Comments

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

These are DIVINE! I love anything chocolate, mint and coconuty so this is the perfect snack for me! YUM! They were incredibly fast to throw together and were ready and set super fast in the fridge. I was surprised… normally it takes at least a half hour to an hour for my desserts to set and this one was ready so fast! I would suggest doubling this recipe if you want them to last at all 🙂

If you are not into mint, I would recommend leaving the peppermint oil out and making them chocolate coconut cookies. I am sure that would be deelish as well!

YUM!! Such chocolate goodness!

Cookie batter is always so good, but now that I know how good this was Done, I was happy I waited 🙂

Spoonfuls, ready to start setting

So easy to peel these off and munch!!!

ENJOY 🙂

Raw Chocolate Mint Coconut Cookies
1/2 cup Cold Pressed Coconut Oil
1/4 cup Raw Cacao Butter
1/4 cup Agave
2 Tablespoons Raw Honey or agave
1 teaspoon Vanilla
1/4 teaspoon Celtic Sea Salt
5-10 drops organic peppermint oil
1 1/2 cup Raw Cacao Powder
1 1/2 cup Shredded Coconut

  1. Combine all ingredients except the cacao powder and coconut in a Vita-mix or food processor and process for 2 minutes till completely combined.
  2. Place the Cacao Powder and Coconut in a bowl and pour the liquid mixture on top and combine with a wooden spoon.
  3. On a small baking tray lined with wax paper, place tablespoon spoonfuls of the mixture and set in the fridge for 10-15 minutes. By the time you know it they will be ready to munch on. Be careful, they go quick 🙂

Pretty in Pink Frozen Strawberry Dessert

03 Feb 2010 1 Comment

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

I love frozen desserts! It’s funny, I am craving soup to keep me warm and then I end up making some frozen deliciousness to end my meal. Good thing I have my fabulous husband and my snuggie to keep me warm 🙂

This was so delightful and I loved the color so much that I had to feature it in a special glass. I always make banana ice cream as my go to dessert (see my Banana Ice Cream Love) and decided to make strawberries the star this time around. YUM!!!!!

Pretty in Pink Frozen Strawberry Dessert
serves 2

2 cups Frozen strawberries
1 banana
5 dates, pitted
4 tablespoons agave
1 1/2 teaspoons Vanilla
1/2 – 2/4 cup Cashews (optional)
fresh strawberries for garnish (optional)

In a Vita-mix, processor or blender combine everything except the cashews and fresh strawberries. If you are having some trouble blending add a little bit of water. Pour into a pretty glass or bowl.

If you prefer to have this a little creamier add cashews to the blender with all the other ingredients and blend away. I chose to do a half and half…. I poured out half the mixture into our bowls and then added the cashews. I poured that mixture on top of the bowls. Add fresh strawberries on top and enjoy tremendously! YUM!

Grapefruit and Endive Salad

19 Jan 2010 Leave a comment

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

Another day, another salad! There are so many fun veggies and fruits out there that the combinations are endless! I really love this one but I also really love grapefruits so it was perfect for me. If you are not serving this right away, or have leftovers, keep the dressing and grapefruit separate from the greens. This will give you a couple of days to finish the salad.

I love that gorgeous Winter Citrus! Take advantage of it while you can 🙂

Grapefruit and Endive Salad

2 medium grapefruit
2 heads Belgian endive
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons capers
1/2 teaspoon agave
1/2 teaspoon salt
1/4 cup olive oil
1 pound mixed baby greens or mixed salad greens

  1. Over a bowl, peel grapefruit and cut sections. Place sections on a plate and squeeze the remaining juice out of the membrane and into the bowl.
  2. Cut endives lengthwise into strips.
  3. Add salad greens, grapefruit sections, and endive to dressing in bowl.
  4. In a serving bowl, combine balsamic vinegar, mustard, capers, agave, salt, and 2 tablespoons grapefruit juice. Add the olive oil while whisking the mixture together.
  5. Either reserve the rest of the grapefruit juice, or drink immediatley like I do!

Sweet Potato Fries with Raspberry Dipping Sauce

10 Jan 2010 3 Comments

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

Go JETS!

Game Day at my house is always an event! I don’t always make fun and fabulous foods but I try to. This one was so perfect and yummy! On these kind of days I can appreciate the short prep time so we can just sit down and enjoy ourselves. I always love making a sauce like this because not only is it amazing but it is so bright and gorgeous too!

The inspiration for this dish was from one of the great NYC vegetarian restaurants, Gobo. When I was younger I would order their Yam & Yucca fries that always came with a yummy raspberry dipping sauce. I haven’t ordered french fries anywhere in years, so this was such a pleasure to indulge in! I love taking something classic like that and updating it with a healthy twist! Deelish!

Sweet Potato Fries with Raspberry Dipping Sauce

3 to 4 sweet potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup sweetened dried cranberries
1/2 bag of frozen raspberries
1/4-1/3 cup agave

Preheat the oven to 425 degrees. Spray or lightly grease a large baking sheet. Peel the sweet potatoes and cut them in 4 slices lengthwise. Then cut east piece into 1/4-inch wide strips. Place them into a large bowl and add the oil, salt, and pepper. Toss gently to coat the potato slices well and spread them on the baking sheet in a single layer. Bake until the potatoes are lightly browned and crisp on the outside and tender on the inside, 25 – 35 minutes. Make sure to rotate them once halfway through. While potatoes are baking; combine the frozen raspberries with agave until smooth in a food processor or blender and pour into a serving dish. When the potatoes are done serve immediately with dipping sauce.

Raw Sweet Potatoes

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