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

Grilled Chicken with Peach, Avocado & Corn Salad

02 Sep 2009 4 Comments

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

Have I mentioned lately that I have been in love with summer fruits and veggies, well I am! The peaches that we picked in the Hampton’s are long gone but we still got to enjoy a few local peaches with this salad. I have been freaking out about the fresh east coast corn as well. It is so sweet, crisp and fresh. (It also just makes the most perfect quick and deelish snack too! just shuck and eat!) And of course the addition of avocado in any dish is welcome in our house 🙂

The Grilled Chicken is a basic go-to quick cooking dish, but of course we still have to give it some flavor. Michael thought it paired nicely with the salad. As for me, I was beyond happy with a huge bowl of that yummy salad! mmmm

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Grilled Chicken

  • 1 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 4 small skinless boneless chicken breast halves

Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11×7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.

Prepare bbq, oven or griddler to medium-high heat.Grill chicken until cooked through, about 5 minutes per side. Cut into thin slices.

Peach, Avocado & Corn Salad

  • 4 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 2 scallions, chopped
  • 1 shallot, finely chopped
  • 1 1/2 tablespoons sherry wine vinegar
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 teaspoon honey-dijon mustard (or dijon mixed with agave)
  • 2 peaches, pitted, diced
  • 1-2 avocados, diced
  • 2 cob of corn worth of fresh shucked corn
  • 4-5 cups mixed baby greens

Whisk 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, scallions, shallot, vinegar, thyme, and mustard in large bowl. Mix peaches, avocado, corn and greens into dressing and toss.

this is the salad before I added the greens. check out those colors!!!

This is the salad before I added the greens and the avocado. Check out those colors!!!

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.

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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 🙂

Chicken Fajitas with Crunchy Lime Cabbage and Avocado

08 Jul 2009 2 Comments

by marisashealthykitchen in Home Cooking Tags: , ,

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Michael loved this one. I think with the crunchy cabbage, the spice of the chicken and the cooling avocado this was a real winner. Plus who doesn’t love grilled marinated onions and peppers?! And the colors are so divine!!! I marinated the chicken over night which made this a super fast meal the night that I did cook it. Love that when I am super busy!

Chicken Fajitas with Crunchy Lime Cabbage and Avocado
recipe adapted from Bon Appetit March 2008

  • 6 tablespoons olive oil, divided, plus additional for griddle
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices
  • 1 large red bell pepper, cut into 3/4-inch-thick strips
  • 1 large red onion, halved, sliced lengthwise
  • 3 cups thinly sliced red cabbage
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 teaspoons finely grated lime peel
  • 6 to 8 fajita-size whole wheat flour tortillas
  • 1 avocado, halved, pitted, sliced
  1. Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or let marinate overnight in the fridge.
  2. Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
  3. Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
  4. Meanwhile, place large griddle over 2 burners and heat over medium-high heat. (We use the wonderful Cuisinart Griddler!) Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
  5. Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.
cabbage close up

I couldn't resist! How gorgeous is this red cabbage?!?!?

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Marinated Chicken, Onions and Peppers Grilling on our Griddler

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Pumpkin Pie in a Bowl Revisited by Natalia Rose

14 May 2009 2 Comments

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

More from Natalia Rose! In her book Raw Food Life Force Energy  she has a great recipe called Pumpkin Pie in a Bowl. In her new book Detox for Women  which concentrates on limiting the intake of sweets to starve out Candida, which can wreak havoc all over your body if not properly handled! So she updates her recipe and calls it Pumpkin Pie in a Bowl Revisited. The basic difference is that in the original you use 4 dates* and in the revisited recipe you use stevia. If you are not familiar with stevia it is something great to check out. It is a natural plant that has sweet leaves. It has been used in the health and diabetic communities for years. My favorite brand (courtesy of Natalia Rose!) is NuNaturals.

I would not suggest this recipe if you are not a carrot fan or like carrot juice. But since I love both carrots and their juice this was a great one for me. Plus the gorgeous bright color is so appealing!!

Blended foods are so great for you and digestion. It is a perfect way to receive optimum nutrition that is simple for your body to digest. The most recognizable blended food item to picture is a smoothie. When we make smoothies in my house we always add greens to them to make sure we are getting the most nutritious meal we can. This soup is very similar, raw soups generally are just vegetable smoothies. They can be delicious and are really great for your body! I even drank my soup last night in a glass, so fun! You can make all sorts of recipes or try things out on your own. Blended foods are so incredibly easy! Take veggies, put in blender, enjoy! I don’t think it gets any easier!

* Dates are such a perfect food and nature’s sugar, but when trying to starve out Candida they should be avoided.

pumpkin pie in a bowl revisited

Pumpkin Pie in a Bowl Revisited

  • 32 ounce carrot juice
  • 1 cup sweet potato peeled cubed (I used 2 small sweet potatoes)
  •  1 or 2 packet stevia or drops
  • 1/2 Avocado
  • 1/2 teaspoon pumpkin pie spice

Blend to perfection 🙂

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.

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