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.
09 Jul 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, burger, flax, pate, raw, snack, vegan, vegetarian
Post-dehydrator Veggie Burger
These were really good and pretty easy. I always love being able to put food in the dehydrator at night and it is ready in the morning. I put them in the fridge in the morning and took them out before yoga to warm them back up for 2 hours (in the dehydrator) while I was at class. Perfect! We ate these alongside and on top of salads. Deelish! I would recommend doubling the recipe if you want more leftovers as these will stay for a while in the fridge. You could also not dehyradrate the batter and eat as a pate 🙂
Raw Veggie Burger
recipe makes around 7-8 patties
1 rib celery, chopped
1 summer squash, chopped
1/2 red bell pepper
1 carrot, peeled and chopped
15 raw black olives, pitted
1 cup sunflower seeds, ground
1/4 cup flax seeds, ground
1/4 cup whole sesame seeds
2 T dehydrated onion flakes
1 tsp dried parsley
1 tsp dried oregano
1 tsp Celtic sea salt
optional 1 tsp agave
- Process everything in a food processor until smooth.
- Form them into rounds in your hands and place them on Teflex sheets.
- Dehydrate at 115 degrees for 4 hours and transfer them to mesh sheets (peeling off the teflex).
- Dehydrate for 2-6 hours more depending on how chewy you want them. Enjoy!
Pre-dehydrator on the Teflex sheets
Post-dehydrator Veggie Burgers - sorry for the dark picture
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!!!
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.
01 Jul 2009
by marisashealthykitchen
in Superfoods
Tags: Cleanse, raw, sauces, sides, smoothie, soup, superfood, vegan, vegetarian
What are Chia Seeds?
Chia seed is an ancient superfood that was used for centuries prior to the Chia Pet. They were once a staple of the Incan, Mayan and Aztec cultures, as well as the Native Americans of the southwest. Chia Seeds were used as an energy food and they were called “Indian Running Food” as the messengers would carry a pouch of them and only need a tablespoon to sustain them for 24 hours.
Nutritional Profile:
- 2 x more protein than any other seed or grain
- 5 x the calcium of milk and also contains the mineral boron, which acts as catalyst for the absorption and utilization of the calcium by the body.
- 2 x the potassium as bananas
- 3 x more iron than spinach
- A wonderful ration of omega 3 and omega 6 essential fatty acids
- Complete source of Protein and provide all the essential amino acids
- They become gelatinous when mixed with liquid due to the soluble fiber in the Chia. They can hold 9-12 times their weight in water and they absorb it very rapidly – in under 10 minutes.
- High antioxidant content
- The ‘Dieter’s Dream Food’ – it can be used as a Food Extender/Calorie Displacer. You can easily bulk up your normal recipes with Chia and only eat half the calories while getting so much more nutritious benefits.
Other benefits:
- Extra energy, strength, endurance “Indian Running Food”
- Balances blood sugar
- Weight loss
- Intestinal regularity
- Slows the conversion of carbohydrates into sugar which helps the energy from food be released steadily into the body, diminishing the highs and lows and resulting in more endurance.
- Water retention and hydration – this regulates the body’s absorption of nutrients more efficiently which keeps the level of electrolytes balanced.
- Muscle and tissue builder
- Easy to Digest
- Inexpensive
- Fast and Versatile
How to use Chia:
To make the basic gel add 1/3 cup of seeds to 2 cups of water. Whisk the mixture well, to avoid clumping, and then leave it in your fridge, in a sealed container. After 10 minutes you can begin to eat the gel but more of the nutrients will be easily accessible after a few hours. It will stay good for about three weeks. Having the gel in the fridge makes it easy to add to your recipes; smoothies, salad dressings, puddings, etc. Chia seeds will absorb any kind of liquid so you can use nut milks or fruit juices to vary the taste. You can also use whole seeds by putting them on top of your salads or in granola or by grinding them to add to almost anything.
My Wonderful Husband requested this picture 🙂
30 Jun 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, dressing, green, raw, salad, sides, vegan, vegetarian
I love delicious citrus! The grapefruit were just so sweet and delicious, they really made this salad. I also loved the jicama. It was sweeter than normal, but added that amazing crunch throughout. I have been obssesed with red onions in my salad these days, so that was no surprise, but as always deeelish! The dressing was sweet but still had that citrus and vinegar tang. All in all, amazing salad!
Grapefruit and Baby Spinach Salad
3 grapefruit, pink or red
3 garlic cloves minced
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon whole-grain mustard
1/2 teaspoon honey or agave
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 pound baby spinach
1/2 jicama, small, peeled and cut into matchsticks
1/2 red onion, thinly sliced
- Remove skin and white pith from grapefruit. Work over a small bowl to catch the juice and cut the grapefruit segments from their surrounding membrane. Reserve the segments in the bowl. Measure 1/3 cup of the juice and set aside.
- In a Vitamix or blender, combine vinegar, olive oil, mustard, honey, garlic and reserved grapefruit juice. Blend until creamy. Season with salt and pepper.
- In a large salad bowl or seperate serving bowls combine spinach, jicama, onions, and grapefruit sections. Drizzle with the dressing and toss. Enjoy 🙂
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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