Super Simple Blueberry Topping

31 Aug 2009 1 Comment

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

I was planning on making banana ice cream with fruity topping but realized I was out of my frozen bananas. I had made another peach cobbler with all of our Hampton’s peaches so I figured that would be super great with fruit topping. I was right!!! I could have probably just eaten the topping but it went so well with the cobbler. I am sure this would be great with any dessert and I bet you can switch out the blueberries for other fruit as well.

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Super simple Blueberry Topping

  • 1 pint of blueberries
  • 1/4 cup of agave

Blend blueberries and agave together until till smooth More

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 🙂

Fig Fennel Pasta

25 Aug 2009 3 Comments

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

I love love love figs! They are so sweet and quite possibly the best fruit ever! This dish has so many elements and so many flavors yet works so perfectly with the figs. This was very filling as there was so many ingredients involved. I loved the whole dish as it was so delightful! I always appreciate zucchini pasta but this was one of the best preparations I have seen so far. The summer brings us so many gorgeous vegetables and this dish really takes advantage of them. Enjoy the figs while they are still in season!

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Fig Fennel Pasta
Recipe adapted from Living Light
Serves 4-6

4 medium zucchini
1 tablespoon sea salt

Dressing:
1 cup basil leaves
1/4 cup olive oil
1/8 cup pine nuts
1 tablespoon lemon juice
3 fresh figs, destemmed
2 cloves garlic
½ teaspoon ground fennel seed

Salad Ingredients:
1 cup tomatoes, diced
1/2 cup yellow or red bell pepper, chopped
1/2 cup carrots, shredded
8 fresh black or green figs, sliced
1 shallot, finely chopped
2 tablespoon capers
2 tablespoons fresh basil, cut into long thin strands
1 tablespoon scallions, very finely sliced
2 teaspoons fresh tarragon, minced
2 teaspoon parsley, minced
1/2 teaspoon black pepper

  1. Use a spiralizer to slice the zucchini into long noodles. Add one tablespoon salt to the zucchini noodles and toss thoroughly. Allow it to stand at room temperature for 15 – 20 minutes while preparing the dressing and vegetables.
  2. Put ingredients for dressing together in a blender and puree.
  3. Put the dressing and the remaining ingredients, except salted zucchini, in a large bowl and toss thoroughly.
  4. Gently squeeze the excess liquid from the zucchini, rinse and drain well. Pat zucchini noodles dry, and add them to the vegetables. Toss everything together gently and salt to taste. Serve chilled.

Blueberry Sorbet

24 Aug 2009 3 Comments

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

I am so obsessed with fresh summer fruit and I have always loved frozen treats! For me in the summer there is no better dessert. Cool, sweet, fruity and refreshing! Deelish!

This mixture would work great in an ice cream maker, but if you do not have one you can simply freeze this in ice cream trays. After it is frozen add the cubes back to the blender for the perfect smooth treat!

You can also substitute raspberries, strawberries or any other fruit you want for the blueberries. I am sure it would come out delicious every time! Enjoy!!! 🙂

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Blueberry Sorbet
makes 4 servings

2 cups blueberries
1 1/2 cups almond milk
3/4 cup agave
1 tbs. lemon juice
2 tsp. vanilla

Blend until smooth. Chill and then process through an ice cream maker or freeze in 2 ice cube trays and blend.

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Raw Cheddar Cheeze Dip

20 Aug 2009 1 Comment

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

As gross as it sounds I have always loved nacho cheese! This dip is similar and of course made with much healthier and non-processed ingredients. I ate this with raw corn tortilla chips and carrot sticks. I am sure this would also be delightful over broccoli, mmmm! Enjoy!

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Raw Cheddar Cheeze Dip
Recipe adapted from Vibrant Living by James Levin & Natalie Cederquist

1 cup red bell pepper
3/4 cup cashews, soaked
1/2 cup water
3 tbs rolled oats
2 tbs nutritional yeast
2 tbs lemon juice
2 tbs tahini
2 tsp onion powder
1 tsp garlic powder
1 tsp salt

Blend all ingredients until smooth. Add more water or oats until desired consistency is reached.

Lemon Pepper Chicken and Sauteed Spinach with Garlic and Oil

18 Aug 2009 3 Comments

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

Most of the time I like to own my kitchen. But sometimes we cook together and not only do I appreciate it but it really is a ton of fun! Michael and I were making dinner, raw corn tortilla chips (new recipe to come soon) and kale chips and we managed to do this all so quickly because we were working together. (btw Michael’s kale chips were the most deelish I had ever had! He is the kale master!)

This chicken dish is my go-to dish when I am tired or am super busy but still want to put a healthy dinner together for my husband. The chicken is super quick and so was the spinach. I love that this dish is so fast yet looks and tastes (Michael says 🙂 ) like a good home cooked meal.

chicken

Lemon Pepper Chicken

  • 2-4 Boneless, Skinless Chicken Breasts
  • Juice from 1-2 lemons
  • Lemon Pepper, enough to coat chicken breasts
  • Salt to taste
  1. Set the oven to 350 degrees
  2. Line a baking sheet with tin foil and spray with non-stick oil
  3. Cover the chicken breasts with lemon juice and coat with lemon pepper and a sprinkling of salt
  4. Bake for 10-15 minutes, until there is no pink when you cut into a breast
  5. Serve

Sauteed Spinach with Garlic and Oil

  • 1 bag of 10 ounce organic spinach
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • Salt to taste
  1. Coat a pan with olive oil
  2. Simmer garlic for 1 -2 minutes
  3. Add Spinach and sautee until wilted
  4. Salt to taste
  5. Enjoy

Luscious Peach Cobbler

17 Aug 2009 1 Comment

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

I was loving all the gorgeous peaches that we picked yesterday so much that I decided to make a Raw Peach Cobbler. I know one of Michael’s favorite desserts is cobbler and I was so happy to make a raw version for us. We thought it tasted amazingly close to the original version! Either way it was so good!! This dish was also beyond fast to make and then to serve. The original recipe called for Pineapple in the glaze over the peaches, but instead I just used more peachy goodness.

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Luscious Peach Cobbler
Recipe adapted from Purely Delicious Magazine
Serves 6-8

Filling:
4 fresh organic peaches, with seeds removed

1/2 C fresh dates, pitted
2 fresh organic peaches, with seeds removed
2 T honey or agave nectar
1 T lemon juice
1/2 tsp. alcohol-free vanilla
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. sea salt

Topping:
1 C cashews
1/2 C pecans
1 T coconut butter
1/4 C dates, pitted
1/2 tsp. alcohol-free vanilla
pinch of sea salt

Preparation:
Slice peaches very thin and place them in a medium-sized bowl and set to one side. Process remaining filling ingredients in a blender or food processor until smooth. Pour over peaches and gently toss to coat well. Place mixture in cobbler dish. To make the topping, place all topping ingredients in a food processor and blend until well-combined, with the nuts finely chopped. Sprinkle over peaches and enjoy!

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Raw Food Dinner Party part 3

12 Aug 2009 4 Comments

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

Ahhh Dessert!! Even when I am so full I can always manage a bite or two! These were super yummy and plus this recipe gave us leftovers, which we love! The chocolate sauce could have been thicker to coat better, but I don’t think anyone would complain, it was deelish!

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Raw Chocolate Candy Bars

Recipe By Ashley Skabar, About.com Guide to Dairy Free Cooking Makes about 8-12 bars
Base
4 1/2 cups raw cashews, finely ground
6 T. agave nectar or maple syrup
1 T. cold water
1/4 t. sea salt

Caramel
3/4 cup raw tahini
3/4 cup maple syrup or agave nectar
1/8 t. sea salt

Chocolate Topping
1 1/4 cup cocoa powder
1 1/4 cup maple syrup
1/3 cup coconut oil or cold-pressed oil
1/4 cup cold water
1/8 t. salt

1. Line an 8″ x 8″ pan with parchment paper. In a bowl, combine the finely ground cashews, agave or maple syrup, cold water and salt, stirring until the mixture is very thick and just holds together. Press the mixture into the prepared pan and place the pan in the freezer for at least 1 hour.

2. Make the “caramel.” In a small bowl, combine the tahini, syrup and salt, mixing until smooth. Spread the “caramel” over the cashew mixture and return the pan to the freezer for 1 hour more.

3. Make the chocolate topping. In a small bowl, mix together the cocoa powder, syrup, oil, water and salt until smooth.

4. Line a plate or casserole dish with parchment paper. Remove the pan from the freezer, and, using a sharp knife, cut the mixture into bars. Dip each of the bars into the chocolate mixture, then place on the prepared plate or casserole dish. Pour any excess chocolate sauce over the bars, then return the plate or dish to the freezer for 1-2 hours more or until set. Serve from the freezer, and enjoy!

My note: I did not feel that the chocolate was thick enough, so next time I may leave out the water. I ended up basting the bars in order to keep coating them with the chocolate.

So that wraps up my Raw Food Dinner Party fun. It was such a blast! I cannot wait to do it again!!

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Raw Food Dinner Party part 2

11 Aug 2009 4 Comments

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

We were already a little full from the delicious Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes appetizer but of course I was excited to serve such a fun entree! Spinach and Wild Mushroom Quiche is such a great dish, but be advised it requires a lot of advance prep time 🙂 I also wish I had more of the tart base dough while I was making them, so that they would have come out thicker, but I was still very happy with these and they were great! The Raw Chef Russel James makes the most gorgeous raw food items, I was so excited to finally try one of his recipes. This recipe will require you to make the bases ahead of time so make sure to plan with enough time.

Fresh summer corn is one of my favorite things! I love the fresh sweet taste and pairing it with avocado and red onion is beyond delightful. I have made a variation on this many times and every time my husband and I love it so much. This was a fun dish to share with our friends as well. It is really quick and easy to prepare and then even easier to enjoy!

Spinach & Wild Mushroom Quiche served with Fresh Corn and Avocado Salad

quiche and salad

Spinach & Wild Mushroom Quiche
Recipe from The Raw Chef Russel James
Makes 4, 11cm quiche

For the base
1c cashew
1/4c macadamia nuts
2T flax meal (ground flax seed)
1 clove crushed garlic
1T nutritional yeast
2t olive oil
1/4t salt
3T water
1T lemon juice

• Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
• Press into plastic film lined individual tart cases *so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
• Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.

*Tart cases should be approx 11cm wide and no than about 1cm high, to allow the mixture (details to follow) to dehydrate inside.

For the filling
2c wild mushrooms (or substitute for any type of available mushroom)
1/2t salt
1T lemon juice

• Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.

2c  zucchini
1/4c water
1 1/2c cashews
1/4c white miso
2t lemon juice
1/2 medium white onion
3T nutritional yeast
1/2t salt

• Blend all ingredients in a high-powered blender until smooth.

2c tightly-packed spinach
2T olive oil
1/4t salt

• Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
• Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in the following ingredients:

1/4c finely sliced spring onions
1c diced tomatoes
1T minced basil

• Once thoroughly mixed, pour this mixture into the bases. You’ll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.
• Dehydrate overnight and during the day, for anything up to 24 hours.
• Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It’s also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.

Fresh Corn and Avocado Salad

4 ears of fresh corn, husked and cut from cob
3/4 cup red onion, diced
1 1/2 avocados, diced
Juice of 1 lime
2 tablespoons of minced fresh basil
1/2 teaspoon sea salt
Freshly ground pepper to taste

Combine all ingredients in a large bowl. Enjoy the fresh taste of summer! 🙂

Cucumber-White Grape Gazpacho

10 Aug 2009 1 Comment

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

Cucumber-White Grape Gazpacho
Recipe by Matthew Kenny from Everyday Raw
serves 2

gazpacho

This is a really great summer soup. Simple, fast and so refreshing! It is lighter and fresher than a traditional tomato based gazpacho, plus it is always fun to mix things up. As I have said before, I love raw soups and how simple they are. This involves dicing and blending and that is it! I love having some of the mixture whole since it adds such a nice texture to this soup.

I love tomatillos with their texture and surprising flavor! They are so gorgeous! If you have never cooked with tomatillos before, they are a treat! They have a papery husk that you peel off and they look similar to green tomatoes. But the taste is the surprising part as they are tart and almost citrus-like.

Cucumber-White Grape Gazpacho

2 cups peeled, seeded, and diced cucumbers
2 cups seeded and diced tomatillos
2 cups diced white grapes
1/4 cup ginger juice
salt and freshly ground white pepper to taste

Dice all the ingredients. Set aside 1/4 of the diced mixture and blend the rest. Pour the blended mixture over the rest and Enjoy!

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