Raw Oatmeal Raisin Cookies

29 Jul 2009 Leave a comment

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

These raw cookies tasted like regular amazing oatmeal raisin cookies!! So deeeelish!!  I would suggest that you double or triple this recipe as these went so fast! The oats softened up in the dehydrator and the cookies were soft and sweet. I am so amazed and highly recommend these! Plus they are so cute 🙂

oatmeal cookies

Raw Oatmeal Raisin Cookies
makes around 12 cookies

2 raw rolled oats (you can use oat groats as well)
1/2 cup almonds
1/2 cup raisins
1/2 cup agave nectar
1/4 cup cashews

1. Grind 1/2 the oats, 1/2 the almonds and cashews in food processor until fine.
2. Pour into a large bowl
3. Pulse the rest of the almonds until chunky
4. Transfer almonds to bowl
5. Add raisins and agave nectar to bowl and combine
6. With your hands or a ice cream scoop make rounds of dough and flatten onto mesh dehydrator sheet
7. Dehydrate for about 12 hours at 110 degrees.

Note: If you are using your hands to form the dough it will be very very sticky, but so worth it! They will fall apart a little while making, but the dehydrator sorts that out.

 oatmeal cookies close up

Super Fast Veggie Stir-fry

28 Jul 2009 1 Comment

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

I am sure everyone has those nights where they need to throw dinner together quickly or you have an abundance of gorgeous veggies in the fridge you have to use up soon. Here is a great go to stir-fry recipe that I throw together when I need something like that. Super fast, tons of nutrition and really deelish! Of course you can substitute any veggies you have in the fridge for what I have used. The same goes with the seasonings. Also I tend to just pour on the ingredients so the measurements are not exact and you should season to taste.

stir-fry side

Super Fast Veggie Stir-fry

1 tablespoon canola
1 medium onion, chopped
2 cloves of garlic, chopped
1 red pepper, sliced
1/2 lb snap peas, cleaned
1/4 head of red cabbage, chopped
8 ounces of mini portobello mushrooms, sliced
1 package of seitan or soy chicken (I used Morningstar meal starters chicken)
3 tablespoons mirin
2 tablespoons agave
2 tablespoons tamari
1 teaspoon ginger powder (or fresh ginger)
1 teaspoon Sriracha

    1. Heat the oil in a wok or large pan and add onions and garlic and sauté for about 2-3 minutes
    2. Add the red pepper, snap peas, cabbage, mushrooms and soy chicken and combine well
    3. Add the mirin, agave, tamari, ginger powder and sritacha and mix well
    4. Continue to sauté for another 4 minutes or until the veggies reach your desired texture
    5. Taste and adjust seasonings, Enjoy 🙂

stir-fry top

Raw Veggie Burger

09 Jul 2009 1 Comment

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

after close-up

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
  1. Process everything in a food processor until smooth.
  2. Form them into rounds in your hands and place them on Teflex sheets.
  3. Dehydrate at 115 degrees for 4 hours and transfer them to mesh sheets (peeling off the teflex).
  4. Dehydrate for 2-6 hours more depending on how chewy you want them. Enjoy!
before pic

Pre-dehydrator on the Teflex sheets
after pic

Post-dehydrator Veggie Burgers - sorry for the dark picture

Grapefruit and Baby Spinach Salad

30 Jun 2009 Leave a comment

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

side salad

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

    1. 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.
    2. In a Vitamix or blender, combine vinegar, olive oil, mustard, honey, garlic and reserved grapefruit juice. Blend until creamy. Season with salt and pepper.
    3. In a large salad bowl or seperate serving bowls combine spinach, jicama, onions, and grapefruit sections. Drizzle with the dressing and toss. Enjoy 🙂

salad close-up

Blueberry Flax Pancakes

22 Jun 2009 11 Comments

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

MMMM Raw Vegan Pancake Love on a Saturday Morning!! MY goodness, this was perfect! They were so super good and pretty simple to make. I woke up early, so these were almost ready by the time Michael woke up, perfect timing!! I love that so many foods can be easily made raw! These were so satisfying and fun to make & eat!

blueberrie pancakes

Blueberry Flax Pancakes recipe from Rawmazing

1/2 C flax seeds (ground)
1 C flax seeds (not ground)
3 T coconut oil melted
1/2 C agave
1/2 C water
1 C blueberries
1/4 C coconut

Mix all ingredients. Dehydrate at 145 for one hour, flip and then dehydrate for 30 minutes at 114.

Marisa’s Tips: I would suggest using a coffee/spice grinder for the flax seeds. It grinds them in seconds!! Plus it makes so much less of a mess than pulling out the Vita-mix or a food processor!

Also for the coconut I used dried coconut (ground in the coffee grinder as well) and found the batter a little runny, so I doubled the amount.

Totally drizzle with maples syrup! This made them even more wonderful!!

blueberrie pancakes2

Raw Sweet & Spicy Sesame Noodles

17 Jun 2009 3 Comments

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

pasta 1

I obviously have a thing for Zucchini Noodles. I would say my go to SAD comfort food would be Long Pasta, so having these as a raw and much more beneficial alternative has been amazing!!

I grew up eating Cold Sesame Noodles from Chinese Restaurants and still think about that sweet, nutty taste! So although I don’t want to eat that any more, it is nice to come up with something similar while keeping it all Raw. This sauce is not as sweet and nutty as the Chinese Restaurant sauce but it was really great!! I want to keep experimenting maybe with more sweeteners and almond butter next time.

Enjoy 🙂

Raw Sweet & Spicy Sesame Noodles

Serves 3-4

  • 4 medium zucchini (peeled if NOT organic)
  • 1/4 – 1/3 cup raw sesame oil
  • 1 tablespoon flax seed oil
  • 1/4 – 1/3 cup Nama Shoyu
  • 1 – 1 1/2 tablespoon rice vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 – 1/3 cup raw tahini
  • Couple drops of Stevia &/or 1-2 Tablespoons of Agave
  • 4 scallions, finely sliced
  • Hot Pepper/Chili Sauce (optional)
  1. In a bowl whisk the sesame oil, Nama Shoyu, rice vinegar, red pepper, agave &/or stevia drops and tahini, set aside.
  2. Spiralize the zucchini and then place the noodles on a paper towel to draw out some of the moisture.
  3. Divide the noodles into bowls and mix together with the Sesame sauce.
  4. Garnish with the scallions and the hot pepper sauce.pasta 2pasta 3

Cinnamon Crisp Cookies

16 Jun 2009 Leave a comment

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

cookies

 

 

 

 

Cinnamon Crisp Cookies

recipe is from The Raw Food Passion blog.

These were super Delicious before they were dehydrated and tasted very similar after being in the dehydrator. They never really became crispy even after 36 hours in the dehydrator, but they are still deeelish! Who doesn’t love cookies!!??

Ingredients:

  • 4 cups of almonds
  • 15 medjol organic dates
  • 1/2 cup of water
  • 3 cups of dried organic coconut flakes
  • 1/2 cup of agave nectar
  • 2 1/2 tablespoons of cinnamon
  • 1 tsp sea salt

Directions:

Process the almonds in the food processor until they become a very fine powder. Add the cinnamon and sea salt to the almond flour and mix until spread out evenly. Pour that into a giant bowl. Next, put the dried coconut into the food processor and leave in there until grounded very finely. Add the coconut to the almond flour in the giant bowl. Next, put the dates into the food processor with 1/2 cup of water and mix until you get a date paste. Add the date paste to the almond coconut flour and stir in evenly. Finally add the agave nectar. Mix ingredients thoroughly. Then, roll the dough flat with a rolling pin. I roll the dough on parchment paper, then I place parchment paper on top of the dough and roll on top of the paper so that the dough does not stick to the rolling pin. (this made is so much easier!!!) Take a cup and make your circular cookies. Place the cookies on dehydrator trays and dehydrate at 110 degrees for twelve hours or until desired crispness.

Strawberry Heaven: RAW Strawberry Shortcake & Avocado and Strawberries with Honey Vinaigrette

12 May 2009 Leave a comment

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

I am not sure why but Sunday was all about Strawberries!! They are so juicy and good! Plus having such sweets all day was so much fun 🙂

The Cake recipe was not super difficult but it was time consuming since all the layers have to set in the fridge for a while. But it was well worth it! Oh My Goodness it was good! Thank goodness there is still so much in the fridge 🙂 I am sure there are people out there who think that eating Raw means no dessert. Well I can safely say this cake will prove them wrong! It is also nice to know that although it is dessert, these are still ingredients that are healthy and good for you, but still should not be eaten in excess.

RAW Strawberry Shortcake

top of cake

sede of cake

sliced cake

 RAW Strawberry Shortcake
This is a recipe from Carmella of the sunnyrawkitchen.com Inspired by Cafe Gratitude’s I Am RaptureThis recipe is for a 6″ diameter pan or tub. (I increased this to fit an 8″ spring form pan – so I increased the cake recipe by 1/2)
Cake
3/4 cup well packed dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch salt
1 cup ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)(I was able to use almond flour which is so perfect for this recipe!!)
1 cup dried coconut
1/2 cup cashews

Whipped Cream
1 cup cashews
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 – 1/4 cup honey or agave (depending on how sweet you like it – I like it sweet :))
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter
1 tablespoon lecithin*

Strawberry Layer and Decoration
1 1/2 cups strawberries, sliced (I used close to 2 1/2 cups with all the decoration on top! I wanted every bite to have tons of strawberries!)

*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.(this is super important)

To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.
Then add the rest of the ingredients and mix until smooth.

Assembly:
Grease a spring form pan with a little coconut butter or line a large margarine tub with plastic film.
Next form an even layer on the bottom with half of the cake mixture.
Top with 1/2 of the strawberries, followed by some of the whipped cream. Set in fridge for 20 mins.
When firm, form another cake layer. Then top with more strawberries. (Remember to save a few for decoration).
Again top with whipped cream and set in fridge 20-30 mins.
When firm, gently remove cake from the pan or margarine tub and place on serving plate. Decorate with strawberry slices and serve.

Avocado and Strawberries with Honey Vinaigrette

I know I had already made dessert, but this salad was so decadent it felt like dessert for dinner!! The texture and taste of this dish is so delightful! This would be a perfect appetizer for a spring or summer party! It is also so simple you could throw it together in 10 minutes!

Recipe from The Daily Green

strawberry avocado salad

INGREDIENTS
2 1/2 tablespoons lemon juice
3 tablespoons raw honey
3 tablespoons olive oil
1/8 teaspoon sea salt
1/16 teaspoon ground black pepper
2 avocados, peeled, pitted, and cut into wedges
8 ounces strawberries, halved

PREPARATION

  1. Whisk the lemon juice, honey, olive oil, salt, and pepper together.
  2. Arrange the avocados and strawberries on 6 salad plates.
  3. Drizzle the vinaigrette over the fruit salad. Serve immediately.

Cashew “Mock Chicken” Salad and Corn Stuffing

11 May 2009 1 Comment

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

This is really delicious stuffed in a large red pepper 🙂 Sometimes you just want to eat really fun food! This salad was fun to make and even more fun to eat. I cut the pepper in sections and used them as scoopers for the salad. It was divine! The salad reminded me of the cooked vegetarian chopped liver that I enjoy on many Jewish Holidays. This is a great raw version that can be substituted.

stuffed pepper, mock chicken

Cashew “Mock Chicken” Salad

Recipe provided by Purely Delicious Magazine

Serves 4-6

Ingredients:
1/4 C sunflower seeds
1 C cashews
1 C of pecans
1 cucumber, peeled, seeded and cut into chunks
2 green onions, cut into smaller pieces
1/2 sweet apple
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon

Preparation:
Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine. Enjoy!

I love colorful food. So along side this gorgeous stuffed red pepper I made this Delicious stuffing or corn salad. I love love love corn. When you eat corn raw your body treats it like a vegetable unlike cooked corn which becomes a starch. Summer corn is so fresh and sweet, I just could not get enough of this amazing salad.

corn stuffing

Corn Stuffing

This inspiration for this salad was based off a recipe from Juliano’s Raw Uncook Book.

2 cups fresh corn off the cob
1/3 cup olive oil
1/2 cup minced onion
1/4 cup minced celery
1/2 cup shredded carrot
1/4 -1/3 cup lemon juice
1 teaspoon minced garlic
2 teaspoons minced jalapeno
1 teaspoon Celtic Sea salt
1-2 teaspoons agave or other sweetener if desired

Preparation: Combine the above ingredients in a serving bowl. Mix and serve.

RAW Brownie Bites with Vanilla Icing

10 Apr 2009 1 Comment

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

I was telling my husband that I posted the yummy Chocolate Mint Candies and he said I had to let everyone know about His favorite Raw Dessert! It really is so good and super easy! Blissful!!

Raw Brownie Bites with Vanilla Icing

IMG_2328

Vanilla Icing

  • 2 cups Cashews
  • 2 tsp Vanilla Extract
  • 1/4 cups Raw Agave
  • 1/4-1/2 cups Water

Brownie Bites

  • 3 cups Pecans
  • 2 Tbsp Nut Butter (almond, cashew, etc.)
  • 1/4 cups Raw Agave
  • 1/4 cups Raw Cacao Powder
  • Dash of Celtic Sea salt

First make the icing so it has time to set in the fridge while you make the brownie bites. Make sure to use a Food Processor and not a Vita-Mix, as much as I love my dear Vita-mix it is not for this dessert 🙂 Blend the cashews till they are a fine texture. Add in the vanilla, agave and 1/4 cup of water. It is best to keep the icing thick, so add in more water as you process but never more than 1/2 a cup. After the icing is well combines fill up a pastry bag or ziplock and set in the fridge.

Once you have the icing in the fridge you can begin on the yummy brownie bites. Blend the pecans in the food processor till they are a fine texture. Add the ut butter, agave, raw cacao powder and salt and process until the mixture forms a ball around the blades. Transfer to a bowl and make sure everything is combined with your hands. This is a really fun part if you want to include your kids. Now form little balls of dough and flatten them to make the brownie bite rounds. They should be no more than 1 1/2″ wide. Once you have all the bites formed take your icing out the fridge and top the bites. If you want to dress them up more you can add cocoa nibs, dried fruit bits or anything else in your imagination.

These can be eaten immediately or set in the fridge to firm up. They will stay great in the fridge for over a week. ENJOY!

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