04 Aug 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond butter, cacao, chocolate, coconut oil, comfort food, cookies, dessert, entertaining, quick and easy, raw, snack, vegan, vegetarian
Almond Butter Cups
Recipe from Everyday Raw by Matthew Kenney
yields about 1 1/2 quarts
This recipe make many delicious, decadent, chocolaty squares. So if you do not want leftovers or do not have a crowd to feed I would suggest you half this. But I like leftovers 🙂 So I am happy with having delicious little bites in the freezer. The great thing about these is that they are so satisfying you don’t need too many.
1 cup almond butter
1 1/2 cup agave, divided
2 cups coconut oil, divided
1/2 tablespoon sea salt
1 cup cacao nibs
- Mix almond butter, 1/2 cup agave, 1/2 cup coconut oil, and sea salt in medium bowl; keep in warm place until ready to use.
- Blend cacao nibs, remaining 1 cup agave, and remaining 1-1/2 cups coconut oil in the Vita-mix until smooth.
- Spread half of this cacao mixture on parchment-lined half sheet pan to create a thin layer. Place in freezer for 15 minutes to firm.
- Spread the almond butter mixture over hardened cacao layer. Then spread remainder of cacao mixture over almond butter; place in freezer until firm.
- Turn out pan onto cutting board, peel off parchment paper, and cut into small pieces. ENJOY 🙂
- Store extra almond butter cups in containers in refrigerator.
03 Aug 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: coconut, coconut water, comfort food, dates, Nama Shoyu, Natalia Rose, quick and easy, raw, sides, soup, vegan, vegetarian
Thai Coconut Bliss Soup
Recipe from The Raw Food Detox Diet by Natalia Rose
makes 2-4 servings
It is one of Natalia’s favorite soups and now I know why. It is beyond divine!! Such creamy deliciousness! I love all things coconut so was excited by a soup that used 3 young coconuts! It was so creamy and full of flavor. I know that anyone would love this soup, as long as they don’t mind coconuts of course! Plus I love that you have coconut water left over after the recipe. I love love love coconut water, it is totally magical. And of course, as with most raw soups this is super easy to make (once the coconuts are open!).
1 cup sliced thinly shiitake mushrooms
3 tablespoons chopped fresh basil
1/2 cup fresh lime juice
1 teaspoon Celtic sea salt
Meat of 3 young coconuts
1 1/2 cups coconut water
1 tablespoon fresh minced ginger
1/4 cup olive oil
4 dates, pitted
1 tablespoon Nama Shoyu soy sauce
1 clove garlic
- Place the mushrooms, basil, 1/4 cup of lime juice, and the sea salt in a small bowl. Mix well and set aside.
- Blend the coconut meat, coconut water, ginger, olive oil, dates, soy sauce, the remaining 1/4 of lime juice, and garlic in a blender until smooth.
- Pour the blended mixture into bowls. Garnish with the marinate mushrooms and basil mixture.
03 Aug 2009
by marisashealthykitchen
in Home Cooking
Tags: chicken, quick and easy, sauces
Jamaican Jerk Chicken
Recipe from Whole Foods
Serves 8
This recipe was made with some of my favorite flavors. I love Jamaican food so much! You can marinate this for a few hours while preparing the rest of dinner or you can do what I did and marinate overnight. It was so fabulous! When it came time to cook the chicken the marinade was totally infused into the chicken. I put everything into a foodsaver bag and let the marinade work its magic. I love this method because if you needed a quickly prepared dinner all the work is already done. I served this with a simple ginger and coconut rice and a little sprinkle of cilantro. I am so happy I made all 8 pieces for Michael as he really liked it and leftovers are always a good thing in my house. I am sure you could use this marinade on tofu or seitan and it would be scrumptious!
6 green onions, white and green parts, chopped
1 onion, chopped
1 jalapeño pepper, seeded and chopped
3/4 cup soy sauce
1/2 cup white vinegar
1/4 cup canola oil
2 tablespoons brown sugar
1 tablespoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
8 boneless, skinless chicken breast halves
- For the marinade, combine green onions, onion, jalapeño, soy sauce, vinegar, oil, brown sugar, thyme, cloves, nutmeg and allspice in a food processor or blender. Process until smooth. Place the chicken in a large bowl, coat with the marinade, and marinate in the refrigerator for 4 to 6 hours.
- Preheat the grill to high heat. Place the chicken on the grill and grill 4 to 6 minutes per side or until chicken is cooked through. Discard remaining marinade. Serve hot.
30 Jul 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: cacao, chocolate, coconut oil, comfort food, cookies, dessert, quick and easy, raw, snack, superfood, tahini, vegan, vegetarian
Raw Chocolate Chip Cookie Dough
servings 2
Who does not love raw cookie dough!! Well here is the ‘raw’ version!! This recipe is beyond decadent and super fast to make! Whenever you get a sweet craving you can whip this up in 2 minutes, literally! We made this the other night and Michael has been asking for it ever since, I think it is addictive!!! If you do not eat honey you could substitute agave, but it would not be as thick.
2 tablespoon raw tahini
2 tablespoon raw cacao nibs
2 tablespoon raw honey
5 teaspoon coconut oil (I used Artisana brand because it is thicker, made with coconut and its oil!! the best)
a couple drops organic vanilla extract
Combine all the ingredients in a bowl. Eat with a spoon. ENJOY!!!
28 Jul 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: agave, asian, comfort food, quick and easy, seitan, soy, Stir-fry, tamari, vegan, vegetarian
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.
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
- Heat the oil in a wok or large pan and add onions and garlic and sauté for about 2-3 minutes
- Add the red pepper, snap peas, cabbage, mushrooms and soy chicken and combine well
- Add the mirin, agave, tamari, ginger powder and sritacha and mix well
- Continue to sauté for another 4 minutes or until the veggies reach your desired texture
- Taste and adjust seasonings, Enjoy 🙂
27 Jul 2009
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: comfort food, quick and easy, soy, vegetarian
I love dishes where you can go from cooking, baking, or preparing right to the table. Plus how adorable are individual portioned meals! I think they make such a gorgeous and elegant presentation. Since this was just for my husband I used two 12-ounce dishes and one 20-ounce dish making two great meals for him. For smaller portions I would recommend using four 10-ounce ramekins/dishes, as this recipe should make 4 portions. This was such a super easy and quick recipe to put together and sometimes I really appreciate that!
Mini Chile Relleno Casseroles
Adapted From EatingWell Magazine
2 4-ounce cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat Cheddar cheese
1 1/2 cups plain soymilk (or skim milk)
6 large egg whites
4 large eggs
1/4 teaspoon salt
1. Preheat oven to 400°F. Coat ramekins with cooking spray and place on a baking sheet
2. Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins
3. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 35 minutes for 10-ounce ramekins, 40 minutes for 12-ounce dishes and 1 hour for 20-ounce dish
26 Jul 2009
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: fish, quick and easy, sides, vegetarian
Halibut with Chimichurri Sauce
I loved how simple and fast this dinner was to prepare. Since only Michael is eating this I use 2 pieces of fish (one for that night and one for his lunch the following day) as fish does not stay that well. But of course if you have more mouths to feed just double the recipe. You can also mix up the herbs to create a different taste each time you make this. If you make the chimichurri first it will be ready by the time it takes you to grill the fish. This dinner can literally be made in 20 minutes!
- 1/4 cup extra-virgin olive oil
- 1/8 cup fresh lemon juice
- 1 tablespoon water
- 2 teaspoon chopped garlic
- 1 tablespoon minced shallot
- 1/2 teaspoons hot red-pepper flakes
- 1/2 cup chopped parsley
- 2 halibut filets
- salt and pepper
- Combine olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper.
- Mix in the parsley (or other herbs). Put aside until the fish is cooked.
- Prepare whatever grill you are using. We use the Griddler so it is rather easy. You want to set it to medium-high.
- Brush the fish with the vegetable oil and then sprinkle salt and pepper on both sides. Cook the fish from 8 – 10 minutes, till done.
- Plate and serve with chimichurri drizzled on top.
I also made a little side dish from gorgeous bright summer vegetables. My favorite! There is no reason to go crazy with sauces when you are dealing with super flavorful and fresh ingredients.
Sweet Corn and Snap Pea Summer Side
- 1 stalk of corn, shucked
- 1/2 pound of snap peas, cleaned
- 1 sweet onion
- 1 tablespoon olive oil
- salt and pepper
- Heat oil over medium high heat and add onions. Cook until they soften, around 2-3 minutes.
- Add the snap peas and corn and sautee for another 2 minutes
- Salt and pepper to taste
23 Jul 2009
by marisashealthykitchen
in In the News, Raw Vegan Recipes
Tags: green, juice, quick and easy, raw, superfood, vegan, vegetarian
Six Reasons to Drink Green Juice Every Day
Check out this short article on the fabulous benefits of Green Juice! MMMM!!! We drink our juice or green smoothies every morning but it is still nice to be reminded of the benefits we are getting. I love doing what is more beneficial for me as much as possible and why not have that be the focus and start of each and every day!?!
So even if you don’t own a juicer you can always either make a quick green smoothie or go to a local juice store and order one up. Love it!
Here is my favorite recipe for our everyday green juice. But of course feel free to spice it up every once in a while for a change.
My go to recipe is:
- 2 different heads of greens (kale, chard, romaine, etc.)
- either a celery or cucumber base (3-5 stalks of celery or 1/2-whole cucumber)
- 1-2 green apples
It is really very simple and the whole process from washing the greens, juicing to cleaning the juicer happens in less than 15 minutes! So there is no time excuse for me, unless I am truly rushing out the door and then I could always stop at a local juice place and order it up I always try to use as many organic veggies as possible. We drink these raw and we want to get the maximum benefits, so organic is the only way to go!
22 Jul 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods
Tags: breakfast, chia, coconut, dessert, pudding, quick and easy, raw, stevia, superfood, vegan, vegetarian
I love all things Chia these days. I just cannot get enough of it. It is so delicious and nutritious, I feel amazing eating it. Plus the fact that is sublimely deelish doesn’t hurt either 😉 Here is a great recipe for another Chia Pudding, this one with the beloved young coconut. It is not the prettiest of puddings but it is really tasty. To see my original Chia Pudding click here. To see why Chia is so fabulous for you click here.
Sweet Double Coconut Chia Pudding
Makes 1-2 servings
Recipe from Casey’s Lifestyle Raw blog
1 young coconut, flesh and water
1/2 cup coconut flakes
2/3 cup chia seeds
1/2 teaspoon cinnamon
Pinch nutmeg
Pinch cloves
8 drops vanilla stevia (you could also use plain stevia and add some vanilla extract or vanilla bean powder)
Blend together the young coconut flesh and water, cinnamon, nutmeg, cloves and stevia until well mixed. Place the chia seeds and coconut flakes in a owl and pour the coconut mixture from the blender over the top of the dry seeds and coconut flakes. Mix well and put in the fridge to set for ten minutes-overnight. Enjoy!
Previous Older Entries Next Newer Entries
Marisa's Healthy Kitchen 