10 Jun 2015
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, apple cider vinegar, avocado, choosingraw.com, dressing, dulse, garlic, green, herbamere, kale, kelp, lemon, miso, mushrooms, Nama Shoyu, nori, nutritional yeast, olive oil, portobello mushrooms, quick and easy, raw, salad, spirulina, tamari, vegan, vegetarian, white miso, Worsterchire sauce
I love all Kale Salads and this one was especially deelish. Not everyone is into sea vegetables, but this dressing manages to be chockfull of them without anyone being the wiser, super healthy goodness! They add such a great saltiness to this already super creamy dressing.
Kale Caesar with Marinated Portobello Mushrooms
2 heads of Kale
Chop up or tear pieces of Kale. Massage the dressing into the kale with your hands and top with mushrooms. Yum! Enjoy 🙂
Avocado Sea-sar Dressing (vegan, almost raw, gluten free, soy free)
Recipe from choosingraw.com
Yields over 1 cup
1 large Hass avocado
1 tsp vegan Worsterchire sauce
1/4 cup nutritional yeast
Juice of two large lemons
3 tbsp mellow white miso
1 small clove garlic
1 tsp spirulina
1 tbsp nori, kelp, or dulse flakes (or a mix of all three, which is what I used)
3/4 cup water (or more if needed)
*2 tbsp olive oil (optional)*
Blend all ingredients in a high speed blender till smooth. The olive oil is totally optional, but it lends a little added creaminess and richness to the dressing.
Marinated Portobello Mushrooms
3 1/2 cup portobello mushrooms, sliced
1/3 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/4 cup agave
2 tablespoons Nama Shoyu or Tamari
2 tablespoons Herbamere
3 tablespoons herbs of choice – I used oregano and bail
Blend all ingredients except mushrooms for about 10 seconds. Place the marinade, along with mushrooms, in a large plastic container or zipped bag and seal well. Toss around until well coated. Refrigerate and let sit overnight, tossing to coat from time to time. Strain the mushrooms out prior to serving, but reserve the marinade to use as a salad dressing for another time.
12 Sep 2011
by marisashealthykitchen
in Raw Vegan Recipes, Vegetarian Recipes
Tags: avocado, braggs, carrot, kale, lemon, Nama Shoyu, onion, quick and easy, raw, red onion, red pepper, salad, sunflower seeds, tamari, vegan, vegetarian
I recently had a not so great Kale Salad at a restaurant. The menu ingredients sounded fabulous but with Kale you need to massage it a bit with your hands so it “wilts” and this one wasn’t. Here is my take on it, yum!!
We like a lot of kale salad and it keeps really well for a few days. But if you don’t want as much just half the recipe.
Avocado Kale Salad
- 3 heads lacanato kale, chopped
- 1 avocado
- 3-4 tablespoons lemon juice
- 3-4 tablespoon Braggs, tamari or nama shoyu
This is just a base…Combine and Massage the avocado, lemon juice and braggs into the kale. Then add whatever is fresh, you have in the house or love in a salad.
The Base - before adding the toppings
I added — raw sunflower seeds, diced raw red onion, shredded carrots and diced red pepper.
05 Jul 2011
by marisashealthykitchen
in Cleansing, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond butter, bragg, Cleanse, comfort food, cucumber, ginger, lime, Nama Shoyu, pepper, quick and easy, sauces, sides, soba, vegan, vegetarian
I have used Blue Print Cleanse many times over the years and always love their juices. When the fabulous ladies behind the juice company came out with a cook book of course I had to check it out. So far this first one is a winner!
I love pasta, but of course I don’t want to eat plain, white pasta all the time (especially after doing this cleanse). There are fabulous alternatives to traditional pasta – quinoa, rice, buckwheat (soba), etc. Soba is a deeeelish buckwheat noodle that cooks up super fast and tastes great with this sauce. This dish was great for dinner and just as good cold the next day for lunch. YUM!
Check out my Ginger-Poached Noodles with Soba Noodles as well 🙂
Asian Cold Noodles With Spicy Almond Dressing
Recipe adapted from ‘The 3-Day Cleanse’ by Zoe Sakoutis and Erica Huss (The Blue Print Cleanse Ladies 🙂
Makes 4 servings
12 oz. buckwheat soba noodles
1 cucumber, peeled, seeded and chopped
1/2 cup scallions, sliced
1 red bell pepper, seeded and sliced
Spicy Almond Dressing (see below)
lime for garnish
1. Bring a saucepan of water to a boil and add the noodles.
2. Lower heat and simmer for 6-8 minutes until soba is tender, then remove from heat.
3. Strain noodles and rinse with cool water. Drain.
4. Place noodles in a bowl and add the cucumber, scallions and red bell pepper. Toss with spicy almond dressing.
5. Squeeze of lime before serving.
Spicy Almond Dressing
Makes 8 ounces
1/2 cup raw or roasted almond butter
1 tomato, chopped
2 Tbsp. Nama Shoyu or Bragg Liquid Aminos
2 Tbsp. extra virgin olive oil
3 tsp. fresh lime juice
2 tsp. agave nectar
3/4 tsp. ginger, peeled and chopped
1/4-1/2 tsp. ground cayenne pepper
1/2 tsp. sea salt
Blend all ingredients in a high-speed blender until completely smooth.
Spicy Almond Dressing
13 Jun 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: dressing, green, kale, Nama Shoyu, quick and easy, raw, salad, tamari, vegan, vegetarian
We ♥ Kale!! Pretty much all things Kale. So I am taking on another challenge, Kale Salads! Cooked kale is deelish but raw kale salads are amazing. Normal salads you dress and then they wilt, kale just gets more tender and deelish!
Kale Salad #1
1 bunch of kale, any kind
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 Tablespoon Nama Shoyu and Tamari
2 tablespoons sesame seeds, toasted
2 tablespoons pepitas, toasted
- Remove kale leaves from stalk. Roll up the leaves up cut into ribbons.
- Massage the dressing into the kale and let it sit for 30+ minutes. (this can last a few days in the fridge as is!)
- Toast the seeds in a dry frying pan, shaking constantly for a few minutes. Toss in the seeds and serve.
09 Nov 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond butter, coconut oil, dip, kelp, Nama Shoyu, Peanut Sauce, quick and easy, raw, sauces, sides, tahini, vegan, vegetarian
Kelp Noodles are AWESOME! They are just seaweed yet you can eat them like noodles! Love it 🙂 They would go great with many different sauces. Have fun and experiment with them. They come out of the package a little crunchy. But after you rinse them and mix them with a sauce (containing some citrus or vinegar) they soften up and are super yummy!
I can never get enough ‘Peanut Sauce’ haha so I had to give this one a try. YUM! And with the grated daikon and carrot it was the perfect meal. I put the bowl in the Dehydrator for 30 minutes and it was great to have a slightly warmed meal.
Right out of the package they need a little help. But afterwards they were so good!
Kelp Noodles & Veggies in Peanut Sauce
Adapted from The Sunny Raw Kitchen
1 package kelp noodles
‘Peanut’ Sauce
3 tbs almond butter
2 tbs tahini
2 garlic cloves
2 1/2 tbs lime juice
1 tbs tamari
1 tbs raw sesame or coconut oil
1 tbs olive oil
1/2 tbs grated fresh ginger root
1/2 tsp salt
1/4 – 1/2 tsp red pepper flakes (depending on how hot you like it)
1/2 tsp salt
3 tbs agave
1/4 cup water
Blend until smooth. If necessary, add more water until desired consistency is reached.
Veggies
1 cup grated carrot
1 cup grated daikon
Place rinsed noodles and veggies in a large bowl. Toss with desired amount of Peanut Sauce. Let sit on the counter or in the Dehydrator for 30 minutes before serving.
20 Jul 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond butter, comfort food, Nama Shoyu, Peanut Sauce, quick and easy, raw, sauces, vegan, vegetarian, Zucchini Pasta
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.
23 Jun 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: beet, Cashews, dates, dip, entertaining, h'orderves, Nama Shoyu, pate, quick and easy, Ravioli, raw, sides, snack, vegan, vegetarian
This was deelish!! I love beets! I found this dish sweet, crunchy and savory! YUM! The herb cheese filling will make a fabulous dip as well. I know this dish will be a super crowd pleaser.
herbed cheeze
Beet Ravioli with Herb Cheese Filling
Adapted from http://www.therawtable.com/
1/2 cup cashews, soaked in water for 30 minutes to 1 hour
1/2 cup macadamia nuts
1 Tablespoon Bragg’s Liquid Aminos or Nama Shoyu
1 Tablespoon lemon juice
1 date, pitted
1/2 tsp. dried Herbs of Province or sprinklings of marjoram, thyme, basil & tarragon
1/4 tsp. minced garlic
1/4 cup water
1 1/4 cup fresh spinach
3 fresh basil leaves
1/4-1/3 cup red onion
Peeled beets for the outer layer
- Place the first set of ingredients in a food processor and blend until very smooth. Clean out your processor and put the second set of ingredients in. Pulse chop until they are finely minced, but not just a green mush. Gently fold the greens into the cheese-like mixture until well combined.
- Spiral or mandolin-slice your beets to a very very thin width.
- Spoon your “cheese” filling onto one slice and top with a second.
- Serve and Enjoy 🙂
20 Jan 2010
by marisashealthykitchen
in Home Cooking
Tags: chicken, comfort food, maple syrup, Nama Shoyu, quick and easy, tamari
This is a super simple recipe I just whipped up for Michael. If I know I am not going to have a lot of time one evening to cook, I love setting up something in a marinade the night before so all I have to do is cook. I am a big fan of the foodsaver but you could just use a gallon size bag to marinade. I doubled the recipe as usual, but wrote it for 4 servings. Michael really enjoyed the flavor of this chicken dish!
Maple Chicken
4 tablespoons pure maple syrup
2 tablespoon tamari, nama-shoyu or soy sauce
juice from 2 lemons
2 clove garlic, minced
2 teaspoon ginger, minced
1/2 teaspoon freshly ground pepper
4 boneless, skinless chicken breasts
- In a large plastic bag pour all ingredients except the chicken and mix. Add chicken and marinate from 2 hours to overnight.
- Heat a grill pan or skillet on medium heat and spray with cooking spray. remove chicken from the marinde (reserve) and grill chicken untikl cooked through on both sides, flipping once.
- While the chicken is cooking, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat until reduced by half. Pour over cooked chicken and serve.
03 Jan 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: green, Nama Shoyu, quick and easy, raw, salad, sides, snack, vegan, vegetarian
I love snap peas and peppers! I normally prefer to eat both of them raw (as in plain, straight from the garden, store, fridge) but sometimes it is fun to mix things up. If you do not have a dehydrator just stir-fry them up in the same way. The recipe measurements are approximates as I am more a pour and dash kind of gal 🙂
Raw Snap Peas and Peppers
1 lb fresh sugar snap peas
1 red, orange or yellow bell pepper, sliced
1 teaspoon dried basil
1/4 cup nama shoyu
1/4 cup extra virgin olive oil
1/8 teaspoon black pepper
In a large bowl, combine all ingredients together to coat vegetables. Marinate for 1/2 to 1 hour.
Spread out on a teflex sheet and dehydrate for 1/2 hr., or until snap peas are tender but firm.
10 Aug 2009
by marisashealthykitchen
in Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: agave, Cashews, comfort food, entertaining, flax, h'orderves, Matthew Kenney, Nama Shoyu, nutritional yeast, pate, raw, sides, snack, truffle oil, vegan, vegetarian
I have always loved cooking food and giving to others. It is definitely one of my favorite things to do. But I have not had the chance to have a full blown Raw Dinner Party till now. I am so happy that we were able to this. There is not much better than good company and good food!
Here is our appetizer, which could easily be a meal on its own. It was amazing! While I was making the “sour cream” I had to make sure to put it in the fridge so that I didn’t eat it all before our friends came over! If you love truffles or bruschetta at all, you will go mad for this dish!
If you want a sneak peek for the upcoming recipes check out my menu in the picture below 🙂
Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes
Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes
Recipe from Entertaining in the Raw by Matthew Kenney
Serves 4-6
Bruschetta
1 cup flax meal
1 tablespoon dried oregano
2 cups fresh corn kernels
1 1/3 cups walnuts, soaked 8-10 hours
1 tablespoon sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
1/2 shallot, minced
1 tablespoon nutritional yeast
2 tablespoon raw agave nectar
1 tablespoon fresh lemon juice
1 tablespoon minced jalapeno
1 teaspoon ancho chile powder
“Sour Cream”
1 cup cashews, soaked 1-2hours
1/2 cups water
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
3 tablespoons white truffle oil
Tomato
1 tablespoon chopped cilantro
1 tablespoon nama shoyu
1 tablespoon olive oil
3 tomatoes, seeded and diced
1 tablespoon minced shallots
1 tablespoon chopped chipotle peppers, soaked 1 hour
salt and pepper to taste
3 tablespoons julienned basil
Assembly
1/4 cup basil leaves
fresh black pepper
Bruschetta
Place flax meal in a medium-sized bowl; set aside. Process remaining ingredients in a food processor until smooth. Add the bowl with flax meal and stir until well combined. Spread on Teflex sheets in desired shape to 1/2inch thickness. Dehydrate at 115 degrees F for 24-36 hours until almost completely dry but still a bit pliable
“Sour Cream”
Blend all the ingredients in a Vita-Mix until completely smooth. Refrigerate until firm.
Tomato
Toss all ingredients together and season to taste
Assembly
Spread a think layer of “sour cream” on each piece of bruschetta and top with a generous amount of tomatoes. Garnish with basil and black pepper.
my notes:
For the “Sour Cream” I used black truffle oil instead of white, but if you saw my note above, you would know that I am sure it does not matter. It was absurdly deelish!
For the Tomatoes, I did not use cilantro and I am not a fan and I did not use the peppers. Instead of the cilantro I used more basil. Instead of the peppers, I substituted jalapeno peppers and some chili powder.
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