05 Jan 2010
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: avocado, Carol Alt, comfort food, quick and easy, raw, sides, snack, soup, vegan, vegetarian
This is another recipe that I have made many times and just LOVE!! Sorry for not sharing before today! I can’t say it enough, but there is nothing easier to make than a raw soup. All you do is take the ingredients and throw in your blender. You are eating a deelish and healthy meal in under 5 minutes 🙂
This soup is super creamy with the perfect flavor. Enjoy 🙂 Plus the recipe originated from the Glamour Girl of Raw, Carol Alt! You must check out her book. So fabulous!
RAW Red Pepper Curry Soup
Adapted from Carol Alt’s “The Raw 50” and TheSunnyRawKitchen
3-4 Servings
1 ½ large red or yellow bell pepper
1 apple, peeled
1 small avocado or ½ large one
½ cup basil leaves
¼ cup walnuts
1 green onion
1 clove garlic
1 tablespoon curry powder, or to taste
Salt, to taste
Dash cayenne
2 cups water, or until desired consistency is reached
Blend all ingredients until smooth.
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.
21 Dec 2009
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: comfort food, entertaining, h'orderves, quick and easy, salad, sides, snack, vegetarian
We hosted a Channukah Potluck on the last night of Channukah. It was so nice to be with everyone and share great food! I love having my friends over the house and cooking for them. I have been really into the pot-luck idea lately as you aren’t exhausted when your friends come over after spending the week cooking in the kitchen. We were really excited to celebrate and so happy that we managed to fit 9 people into out apartment! The joys of city living 🙂
Judith is an amazing cook and makes such great and gorgeous food! This time she made an Insalata Caprese for our first course. I always love that kind of salad, but she made it even more special with the addition of roasted peppers, sun-dried tomatoes and deelish balsamic drizzle. Yum!! Check out her Fig and Goat Cheese Bruschetta from our last pot-luck.
Uploading these pics now is making my mouth water!! Seriously how gorgeous is this dish?!?!?!
Insalata Caprese
- Assorted Heirloom or Garden Tomatoes (about one large tomato per person)
- Large bunch fresh basil
- Fresh Mozzarella. It will be packed in water. About ~3 oz per person
- Balsamic Glaze (or Balsamic Vinegar)
- Jar of roasted peppers
- Bag of sun-dried tomatoes (optional)
- Slice tomatoes (tip: put them in the fridge for an hour to make slicing easier) and mozzarella into pieces of equal thickness. Place in a plastic container or cover and let come up to room temperature before eating.
- Drizzle balsamic on the bottom of a plate.
- Arrange slices of tomatoes, basil leaves, peppers, sun dried tomatoes and mozzarella.
- OPTIONAL – For a more filling salad, toss mesclun mixed greens with a small amount of vinegar, oil, salt and pepper.
- OPTIONAL TIP #2 – In a blender, combine 2-4 tbsp olive oil with the remaining basil leaves to make an herb oil. Use this to drizzle over the TMB.
Stay tuned for the entrée course tomorrow 🙂
17 Dec 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, entertaining, quick and easy, sides, snack, vegan, vegetarian
I love cauliflower. Most of the time I end of making it the mashed way but this is going to be a wonderful alternative. Between Michael and me we ate the entire recipe in one sitting! YUM! This would make a great snack, side dish, or even a meal if you like it as much as I did 🙂
Amazing Roasted Cauliflower
1/2 cup breadcrumbs
1 head of cauliflower, trimmed into small florets
extra-virgin olive oil
1/2 teaspoon salt
2 cloves garlic, minced
1/4 teaspoon dried basil
sprinkle of crushed red pepper
Preheat oven to 400 degrees. Toss the cauliflower with a few tablespoons of olive oil and salt, until well coated. Place on a rimmed baking sheet and put in the oven for 15 minutes. While the cauliflower is in the oven, use the same bowl you mixed the cauliflower and oil and add a little more oil, the breadcrumbs, garlic and crushed red pepper and mix. Take the cauliflower out of the over after 15 minutes and rotate the pieces and sprinkle the breadcrumb mixture on top. Return the pan to the oven for another 10 minutes. Serve and devour immediately.
15 Dec 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: almond butter, banana, breakfast, chocolate, cocoa, comfort food, dessert, goji, ice cream, Lucuma, maca, Mesquite, protein powder, quick and easy, raw, snack, superfood, vegan, vegetarian
mmmmm!! We have been eating Banana Ice Cream for so long and I have never posted it! I am sorry not to have shared this beloved ‘secret’ recipe with everyone before!! It couldn’t be simpler (to make and ingredients) and is so delicious! For us it is super easy because we always keep a bunch of frozen bananas in the freezer to make smoothies and ice cream, so there is no planning for this fabulous dessert, ever! Since this recipe is really just bananas, you can enjoy it anytime; even for breakfast!! How great is that, Ice Cream for Breakfast! There are so many twists and additions you can make with this recipe, so have fun with it! Let me know anything else you try and love!
Banana Ice Cream
1-2 frozen bananas per person serving
any toppings or additions you want to add
So Simple! Just take the bananas and blend away in your Vita-mix, Blend-tec, blender or food processor until smooth. ENJOY 🙂
Suggested Topping or Add-Ins
- The pictures in this post, we used our beloved Agave Pecan Butter, basically making an amazing frozen version of Chocolate-Covered Katie’s Banana Butter
- Sometimes we add in Cocoa Nibs and we get amazing Chocolate Chip Ice cream
- ChocAgave –yummy raw chocolate sauce, or just use regular chocolate syrup
- Goji berries for a great chewy taste
- add other berries in the mixture to change up the taste, or as a topping
- add cocoa powder to make chocolate ice cream
- maca, mesquite, lucuma , protein powders
- have fun, this is such a great treat to play with
14 Dec 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, breakfast, comfort food, crock-pot, oatmeal, quick and easy, quinoa, sides, slow cooker, snack, vegan, vegetarian
I know you had all heard me profess my new-found love for breakfast but I haven’t posted one in a while. For the last couple of weeks I have been making Crock-Pot Oatmeal. As you know I am always cooking up a storm in my kitchen, so to have this one be super easy really takes the pressure of breakfast off me 🙂 What I do is throw all the ingredients in the crock pot on sunday, let it do its thing and then refrigerate them in perfect portions for the week. Love it! This really couldn’t be easier and there are so many versions to play with! The one below is this week’s breakfast but I will list addition as well.
Crock-Pot Oatmeal
1 cup of steel-cut oats
1/2 cup quinoa
1/2 brown rice
5 cups water
1/3 cup raisins
1/2 – 1 teaspoon salt, to taste
1/3 cup packed brown sugar
1/4 cup agave
In a crock-pot, combine the oats, quinoa, rice, water, raisins and salt. Turn on high for 2.5 hours or slow for 6 hours. About 1.5 hours in, stir and recover. Once the oatmeal is finished cooking add the sweeteners of your choice. Enjoy 🙂
Additions or substitutions
- apples, chopped (before cooking for baked apples or after for crisp apples)
- dried fruits (goji berries, cranberries, chopped figs, etc. )
- berries (after cooking)
- other grains (wheat berries, barley, buckwheat, cornmeal, etc)
- sweeteners (honey, stevia, date sugar, etc.)
13 Dec 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: brussel sprout, chicken, comfort food, quick and easy, sides, vegetarian
This is a super easy one to throw together. My husband loved it! I am sure this would be great for kids as well if you use chicken tenders instead of breasts, such a better version than the fried chicken fingers out there! This would be great with a sauce or on its own. You could always play with the mixture and add spices as well. I love that I mixed the mayo with mustard to cut the fat in half. Michael does not like the taste of mustard, but he said he couldn’t taste it at all, which is perfect! It adds all the moisture you need while cutting the fat.
As usual I doubled the recipe so I could freeze these in individual portions, but I wrote it out for more functional use 🙂 But feel free to do what I did, they froze perfectly!
I always make my own breadcrumbs but to keep this extra simple just buy a good store brand. But I find making them is just as simple 🙂 What I do is toast about 4 slices of multi-grain bread (we keep it in the house, so it is really convenient). I then let the slices cool a bit before cutting the edges off and tossing the pieces into the food processor. A couple of pulses and I have bread crumbs.
Multi-grain Crusted Chicken
- Olive oil for brushing
- 4 boneless, skinless chicken-breast halves
- Salt and freshly ground black pepper to taste
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 1/2 cups multi-grain bread crumbs
- Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Pat the chicken breasts dry and season with the salt and pepper.
- Blend together the mustard and mayonnaise and coat the chicken with the mixture.
- Pour the breadcrumbs onto a dinner plate, or equivalent and roll the chicken around on it to cover them.
- Place the chicken on the baking sheet and cook until cooked through 14-25 minutes (depending on how thick your chicken is)
I love roasted veggies! Of course, my beloved brussel sprouts found their way into this one 🙂 I could eat a dish like this all year-round but it just feels right in the fall/winter. Super simple, yet all the goodness and nutrition of the veggies. Pearl onions are one of my favorites too. I used fresh ones for this recipe, but to keep it simple and easy just buy a frozen box of them and toss it in.
As usual, I encourage you to play around with the recipe and substitute your favorites!
Roasted Veggies
1 pound baby carrots
1 pound Brussels sprouts, trimmed and quartered
1 1/2 cups pearl onions
3 garlic cloves, minced
2 tablespoons olive oil
salt and pepper
- Preheat oven to 400°F. Combine all the veggies with the olive oil in a large baking pan. (9×13 is the best for this)
- Place in the oven and stir half way through. Roast are tender, about 30 to 40 minutes total.
- Season with salt and pepper and Enjoy!
08 Dec 2009
by marisashealthykitchen
in Cleansing, Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: agave, breakfast, comfort food, dates, dessert, Mesquite, quick and easy, raw, smoothie, snack, superfood, vegan, vegetarian
Butterscotch Smoothie anyone? OMG! This was so good! Non-green smoothies are rare in my house and normally a weekend treat. This one is perfect for a treat anytime though! SO good! Mesquite is always a great addition. If you have never had it before I would definitely suggest this sweet, butterscotch tasting powder that is made from ground mesquite pods. Check it out here.
Plus they match the wood 🙂
Butterscotch Smoothie
4 large ripe bananas (I used some frozen and some ripe)
1 ½ cups water
4-6 dates
1 tablespoons of agave nectar
2 heaping tablespoons mesquite powder
Also the best thing about this smoothie, is you just put everything in the blender and blend away! You can add more mesquite or sweetener to taste.
07 Dec 2009
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: breakfast, comfort food, mushro, pesto, quick and easy, sides, snack, vegetarian
I think you all know that we love frittatas in my house. See my Spanish Tortilla, Zucchini, Potato and Goat Cheese Frittata with Cilantro Sauce and Fontina, Asparagus and Zucchini Frittata. They are delicious, quick and nutritious. So similarly to the Italian Ribollita soup, this is my go-to leftovers meal. I hate wasting food so this is the perfect way to make sure your veggies don’t go bad and to empty out your fridge all while really enjoying what you make with the ingredients. Also, as I have said before, frittatas are perfect for breakfast, lunch, snacking and dinner! All you need is the eggs and have fun with the rest. This recipe is one that I made recently, but you can play with whatever you have and as long as it makes sense and you will have a tasty, quick and inexpensive meal.
Everything but the kitchen Sink-Frittata
6 eggs
left-over goat cheese from Judith’s Fig and Goat Cheese Bruschetta (thanks Judith 🙂 )
2 onions chopped (there are always onions in my house)
1 10 ounce bag of spinach leftover from the Polenta Vegetable Casserole
1/2 cup of pesto leftover from the Raw Corn Cakes
3/4 cup chestnut puree, divided, leftover from the Chestnut and Mushroom Pâté en Croûte
1/2 cup grated parmesan cheese
3/4 cup mushrooms leftover from the Chestnut and Mushroom Pâté en Croûte
1/2 cup cottage cheese
garlic, chopped (of course!)
Preheat over to 375 degrees. Heat some oil in a large skillet over medium-high heat. Sautée onions and garlic for 5 minutes. Add mushrooms and spinach and cook for another 2-3 minutes, till spinach has wilted. Add goat cheese, cottage cheese, pesto and half of the chestnut puree and stir till combined with vegetable mixture. Turn heat down to medium and pour eggs on top of vegetable mixture and let settle. Top parmesan, other half of chestnut puree, salt and pepper. After 5-7 minutes on the stove top put the skillet into the oven for another 10-15 minutes to set. Once it is golden on top you can take out and Enjoy 
06 Dec 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cream, quick and easy, sides, snack, vegan, vegetarian
We love cauliflower mash in my house. It is so good yet so much healthier than mashed potatoes. Plus check out the gorgeous Yellow Citrus Cauliflower I picked up from Satur Farms, so fabulous! That really made this batch so special. I know people have been making this dish for years, but it is just so satisfying and always a great side dish. Instead of margarine or butter I normally use Brummel and Brummel All Natural Yogurt Spread and I love it! Click on the link and see how great the stats are compared to regular butter or margarine. I also use almond or soy milk instead of whipping cream. Of course whipping cream would make this sinfully great, but my version is still pretty amazing!
Note: Now that I am completely vegan – I used Earth Balance instead of Yogurt Spread
Cauliflower Mash
1-2 heads cauliflower, trimmed
sea salt
1/4 cup whipping cream, soy milk, almond milk or regular milk (or more to taste)
4 tablespoons unsalted butter or margarine (or less, to save on calories) – I use Earth Balance
Cut the cauliflower, including the core, into large pieces/ Use a steamer to cook the cauliflower till they are tender, 15-20 minutes. Transfer the cauliflower to a food processor or Vita-mix. Add the liquid and butter and puree until completely smooth. Season to taste with salt.
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