20 Jul 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: Cashews, comfort food, nutritional yeast, quick and easy, raw, sides, soup, vegan, vegetarian
I always love making raw soups because they are super fast and almost always come out deeelish. Plus blended foods are so good for you! When it comes to summer one of my favorite treats is fresh corn, there is just nothing like it! This soup was so flavorful and had the most gorgeous color from the cumin and corn combo.
Raw Corn Chowder
Around 3 Servings
1 cup fresh corn kernels + 1/4 cup corn kernels, separate
1 clove garlic
2 heaping tablespoons nutritional yeast
1/4 cup onion
1/4 cup cashews
1 carrot, peeled and chopped
1/4 cup red pepper
2 tablespoons olive oil
1 teaspoon lecithin or psyllium (optional to make the soup thicker)
1 teaspoon cumin
1/8 teaspoon nutmeg
1 tablespoon parsley
1/2 teaspoon Celtic Sea Salt
Ground pepper to taste
2 cups water
- Combine all the ingredients except the separate 1/4 cup of corn in a blender until smooth.
- Place the whole corn kernels in a bowl and pour soup over.
- Season to taste with salt and pepper. Enjoy 🙂
16 Jul 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chips, green, kale, Nama Shoyu, nutritional yeast, quick and easy, raw, sides, snack, vegan, vegetarian
I love Kale Chips!! You can make them with so many flavors or keep it very simple. There are tons of recipes out there. I prefer these simpler chips. They are gone so quick normally there is no time for a picture. But I made sure this time to take some 🙂 If you do not have a dehydrator I would suggest making these with the oven door ajar or if you want a quick vegetarian (non-raw) snack put the oven up to 350 degrees and bake these for 8-10 minutes. I am sure that would be divine too! This recipe is such a great alternative to any other kind of chips. They are crunchy, a little oily and salty; sooo super good! I have a tendency to check the dehydrator to see if they are done and munching the whole time! They are so good! I also like to use namu shoyu instead of salt because it brings more liquid into the kale rather than having to rely solely on the oil. The nutritional yeast bring such a good and cheesy flavor. So great! Make more than one batch if possible because these go QUICK!!
Kale Chips
1 head of kale, stems removed and torn in pieces
1/4 cup of
namu shoyu
2-3 tablespoons of oil (grape seed, canola, olive)
1/4 cup of
nutritional yeastPlace the kale in a big bowl and then pour the rest of the ingredients in. (I normally just drizzle over, so the measurements are approximate) With your hands massage all the ingredients together making sure it is well combined and all the kale looks a little wet and nicely coated. Divide in half and place on 2 dehydrator mesh sheets. Dehydrate till crunchy, from 6-10 hours.
- Pre-dehydrator Kale on the mesh sheet
 Post-dehydrator kale (with a few pieces missing from munching!!)
14 Jul 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, quick and easy, soy, soy crumbles, vegan, vegetarian
Although I eat primarily raw I still enjoy a fabulous home-cooked vegan meal every now and then. This is one that I made sure to partake in and I was so glad I did! I can’t say I have ever had a ‘real’ sloppy joe, but so far I have never met a vegan one that I didn’t love! This was so comforting and warm and most importantly yummy!! You can serve it on buns for a more authentic take, but I didn’t want all that bread and the wraps really did the job. This dish was surprisingly super quick and easy in the kitchen 🙂 Enjoy!
Vegan Sloppy Joes
1 Tbsp. olive oil
2 Tbsp. dark brown sugar
16 ounces of veggie soy crumbles (I used Morningstar)
6-8 ounces of tomato paste
1/4-1/2 cup water
2 heaping Tbsp. Dijon mustard
1 onion, chopped
2 roma tomatoes or 1 large tomato, chopped
1 tsp. Dried Oregano
1 tsp. Chili Powder
2 Tbsp. organic ketchup
1 Tbsp. rice vinegar
Salt and Pepper, to taste
buns or tortillas
-  Heat olive oil in a (non teflon) saucepan and add the soy crumbles to let brown. Stir for 2 minutes to prevent burning.
- Add the brown sugar and tomato paste and mix well, adding water to bring to thick but smooth consistency.
- Mix in the mustard, onion, and tomatoes.
- Once well combined add the oregano and chili powder, ketchup and rice vinegar and stir.
- Season with the salt and pepper.
- Serve on toasted sandwich buns or in heatede tortillas.
13 Jul 2009
by marisashealthykitchen
in Cleansing, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: acai, Blue green algae, chia, Cleanse, coconut milk, Green Powder, juice, Lucuma, maca, Mesquite, quick and easy, raw, smoothie, superfood, Synergy, vegan, vegetarian
We normally make smoothies in lieu of our usual Green Juices once or twice a week. They are so yummy and such a great treat! We make so many different variations but here is our most recent one. I never measure the ingredients when I put them in the Vita-mix, so below are approximates.
Superfood Smoothie
3/4 cup Blueberries
4 ounces Acai puree
1/2 cup Cherries
3/4 cup Mango
3 stalks of rainbow chard, with the stems removed
2 heaping tablespoons Synergy Green Powder
1 teaspoon Maca
3/4 teaspoon Crystal Manna Blue green algae
1 tablespoon Lucuma powder
1 tablespoon Mesquite powder
1/4 cup Chia pudding
1 cup Coconut milk
1/2 cup water
12 Jul 2009
by marisashealthykitchen
in Vegetarian Recipes
Tags: pasta, quick and easy, raw, salad, sides, vegan, vegetarian
This was the perfect mix of a meal for Michael and me. I was able to have the raw super fresh bruschetta-like sauce as a salad for dinner and Michael loved it all together with the pasta and the cheese. What a great and simple summer dinner! It also doubled as a fabulous cold lunch in the park over the weekend. You could also just make the bruschetta to top bread or eat as a salad or side. So yummy!
- 1 shallot, minced
- 2 small garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds roma tomatoes, chopped
- 1/4 teaspoon hot red-pepper flakes
- 1/3 cup coarsely chopped basil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 pound dried orecchiette or another pasta (I love orecchiette pasta! It means little ears in Italian 🙂 )
- 3/4 cup bucheron, goat or fresh ricotta cheese
- Combine all ingredients (except pasta and ricotta) in a large bowl. Set aside and stir occasionally.
- Cook the pasta according to direction, but do not forget to add salt to the water. This is the only time you will have to salt the pasta.
- Drain pasta and toss with tomato mixture. Add salt and pepper to taste and serve with the cheese placed on top.
07 Jul 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chips, comfort food, entertaining, quick and easy, raw, sides, snack, vegan, vegetarian
I love love love Corn Chips. So when I had made my Super Amazing Raw Jalapeno Corn Chips I thought I had gone to heaven!! Hence, the Super Amazing part of the title 🙂 But of course I wanted to play and experiment more. I have been trying to cut back the amount of nuts in my diet, so I tried a nut-free chip. They were originally going to be just corn, but my mom was so sweet to pick me up some gorgeous red peppers and I wanted to put them to good use. These came out super tasty and could be enjoyed on their own. But I love the chips and dip meal, so of course I made a salsa with guacamole to go along with these. Michael and I both liked my Super Amazing Raw Jalapeno Corn Chips better, but these were still super delicious and nut free!
Sorry for the super fuzzy picture, but you can at least see the Gorgeous Color!!!
Corn & Red Pepper Chips
4 cups sweet corn, fresh or frozen
2 medium red peppers
1 jalapeno
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
- In a food processor combine all the ingredients until smooth
- On dehydrator tray, spread about 1/8″ thick
- Score diagonally left to right, then across right to left into triangles
- Dehydrate about 5 hours, or to desired texture
06 Jul 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chocolate, cocoa, coconut, dates, dessert, Natalia Rose, pudding, quick and easy, raw, vegan, vegetarian
I find that I come back to Natalia Rose’s books time and time again and always love her recipes. I have made Chocolate Pudding with an avocado before and it comes out divine (it does not taste like an avocado, only gets the creaminess from it) but I have been wanting to use more and more Young Coconuts. Love them! So here is the take on Chocolate Pudding with young coconut meat. Plus once you open the coconuts you get the water; which is the Nectar of God! It is so delicious, nutritious and very healing! mmmm Of course you can get bottled coconut water, but there is nothing like the real thing!
This was so amazing! My husband and I both had scratchy throats and this was so soothing and perfect for us! This is something to enjoy all the time; so easy and so good!
Raw Chocolate Pudding
Recipe from Natalia Rose’s  The Raw Food Detox Diet
Makes about 2 cups
Meat of 2 coconuts
6 dates
4 tablespoons Pure cocoa powder
Blend all the ingredients until smooth. Deeeelish!!!
02 Jul 2009
by marisashealthykitchen
in Vegetarian Recipes
Tags: comfort food, quick and easy, vegetarian
Eggs are not just for breakfast 🙂 You can make a tasty, nutritious and fast dinner with them too. A tortilla is a Spanish omelet that you let sit and cook until the bottom is browned and then you flip it so that the other side is browned as well. I love all the Spinach that I packed into this tortilla! This is a great meal morning, noon or night that is fast and delicious.
Spanish Tortilla
adapted from EatingWell MagazineÂ
3 teaspoons extra-virgin olive oil, divided
1 onion, thinly sliced
1 can cooked new potatoes, diced
1 tablespoon chopped fresh thyme or 1 tsp dried thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2-1 cup shredded Jack cheese
3-4 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
-
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
-
Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
-
To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
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01 Jul 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, Cashews, chia, dates, dessert, pudding, quick and easy, raw, snack, stevia, superfood, vegan, vegetarian
Ahhh Chia Seed Pudding!! So good!! Chia seeds have so many wonderful properties that I want to incorporate them into our daily lives. See my post on Chia Seeds: Superfoods.
This recipe was so amazing!! I know I am always making new recipes but this needs to become a staple in my house! We normally just have a juice, smoothies or fruit for breakfast, but on the weekends we like to enjoy a little more. Last weekend we feasted on the Blueberry Flax Pancakes which were amazing. This was a little less decadent but still so divine!! This can be a dessert, breakast, lunch or dinner. It is pretty much a perfect food!
Chia Pudding
1/2 cup raw cashews, soaked for 4 hours – overnight
3 pitted, jumbo Medjool dates soaked for 1 hour in 2 cups of filtered water (Keep soak water for the recipe)
1/4 cup chia seeds
1/2-1 teaspoon of vanilla
1/4 teaspoon of cinnamon
Several drops of liquid stevia to taste
Soak the cashews for at least 4 hours and rinse. In a Vita-mix or blender combine cashews, dates, their 2 cups of soak water, vanilla, and cinnamon and blend until smooth. In a medium bowl combine this mixture with the chia seeds. Whisk for 1-2 minutes. Let stand in the fridge for 10 minutes and whisk again to prevent clumps. Add the stevia to taste. You can either begin to eat it then or put back in the fridge, covered for 6-8 hours (overnight) and even more of the nutrients will be accessible then.
29 Jun 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: Cleanse, dates, kale, Natalia Rose, quick and easy, raw, soup, vegan, vegetarian
I love Natalia Rose and often find myself going back to her advice and her recipes. Here is a recipe for a go-to soup that she has in her book The Raw Food Detox Diet. She suggests having it as a snack or a meal. I thought it was enough for a meal, but I do like her suggestion of having it 30+ minutes before another meal. The soup was divine, I just loved it! It is super sweet, yet you know you are getting all that alfalfa and kale goodness. Like so many raw recipes, all that is required is to clean & cut the ingredients and then throw them in your Vitamix or blender and you are ready to enjoy! So simple and perfect!
Sunshine Joy Soup
2-3 servings
1 cup organic alfalfa sprouts
6 organic dates
2 cups fresh pineapple
3 leaves fresh kale, removed from stem
1-2 tablespoons packed fresh mint
Blend until very smooth. You may want to blend a few ice cubes as well so that the mixture does not heat up while blending. The soup is best when served immediately, but will last in refrigerator for 2 days.
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