Grilled Chicken Breasts with Corn Salsa (raw salsa)

15 Apr 2009 Leave a comment

by marisashealthykitchen in Home Cooking, Raw Vegan Recipes Tags: , ,

I love love love this salsa! Michael was lucky that there was some left over for his chicken! I really dislike cilantro and I still loved this salsa.

I made this for dinner a few weeks ago, (before Passover 🙂 ) I do not have a grill so I broiled the marinated chicken. The Salsa is so Delicious and totally Raw so it was a perfect dinner for me. Michael really enjoyed the chicken and salsa combo!

Here is a picture of the Salsa!! Mmmmmmmm!

corn-salsa

Recipe from  Bon Appétit 1995

Salsa

  • 1 1/4 cups frozen corn kernels, thawed
  • 1/4 cup chopped red onion
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 2 teaspoons chopped seeded jalapeño chili

Chicken

  • 1/2 cup dark beer
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons chopped seeded jalapeño chili
  • 2 teaspoons fresh lime juice
  • 4 skinless boneless chicken breast halves

Preparation

For Salsa:
Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

For Chicken:
Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.

Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.

Raw Mushroom Cream Sushi

15 Apr 2009 2 Comments

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

I love playing around with different Nori Rolls and wraps. You can really add or subtract from any recipe or just put whatever you have around in and roll it up. So simple and so good!

Adapted from RAW: The Uncook Book by Juliano

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For the Filling:

Mac Cream

  • 1 cup raw macadamia nuts
  • I cup raw cashews
  • 1/2 cup fresh-squeezed lemon juice
  • 1/4 cup Nama Shoyu or 1 1/2 tsp Celtic sea salt
  • 1 tablespoon garlic
  • 1/2 tsps peppercorns

Blend all the above ingredients until creamy. Keeps 2 days in the refrerator.

**I only had cashews so I used 2 cups.

For the Sushi:

  • 2 sheets of raw nori
  • 4 fresh horseradish sticks, sliced thin  (I found the horseradish sticks a little harsh. I have grated it before and find that much nicer in the rolls.)
  • 4 carrot sticks
  • 4 cucumber sticks, sliced thin (if organic leave the skin on)
  • 1 cup sliced portobello mushrooms
  • 4 apple slices, sliced thin (I used 6 per roll so every bite had apple 🙂 )
  • lettuce leaves, enough to cover

On a sheet of nori arrange the horseradish, cucumber and carrot sticks, and mushrooms  along the edge of the nori closest to you.

Gently spread the filling on top of the vegetable sticks, being careful not to allow the mixture to touch the nori. Add a layer of apple slices, and lettuce leaves (cover any wet ingredients with leaves so the nori doesn’t get wet).

Fold the bottom of the sheet up and over the filling, and roll the nori tightly using a bamboo mat or your fingers. Wet the top part of the nori sheet with a little water so as to seal the sushi.

If you are cutting…Let the roll sit for about 5 minutes before cutting. Using a sharp knife, cut the nori roll into 5 or 6 equal parts. Use a gentle see-saw motion to make it a perfect smooth cut. Arrange on a plate. If desired, serve with Nama Shoyu, tamari or this dipping sauce in a small bowl.

Nori Rolls with Ginger Sunflower Pate

10 Apr 2009 Leave a comment

by marisashealthykitchen in Raw Vegan Recipes Tags: , , ,

I love these rolls! The are super yummy plus something great to eat on the run.

radha-011

Nori Rolls with Ginger Sunflower Pate

from thesunnyrawkitchen.blogspot.com

Ginger Sunflower Pate

  • 1 cup sunflower seeds, soaked overnight
  • 1 garlic clove
  • 1 tbs lemon juice
  • 1″ piece fresh ginger, grated
  • 1/8 tsp grated horseradish
  • Salt or tamari, to taste

Blend until smooth in food processor.

‘Rice’

Adapted from Cafe Gratitude’s I Am Grateful

  • 2 cups parsnip, roughly chopped
  • 1 med. garlic clove
  • 3 tbs pine nuts
  • 1/2 tsp salt

Process parsnip and garlic in food processor until rice-like consistency. Add pine nuts and salt and process some more.

Toppings

Red or yellow peppers, julienned Carrots, julienned Cucumber, julienned Thinly sliced avocado A few sunflower or radish sprouts

Assembly

Place 1 or 2 tablespoons of ‘rice’ mixture on the nori sheet and spread evenly across the bottom third of the sheet leaving 1 inch of space exposed at the bottom. On top of the rice, spread a little Ginger Sunflower Pate, roughly the size of a cigar. Top with red bell pepper, carrot, cucumber and avocado slices. Finish off with a few radish or sunflower sprouts. Fold the bottom of the sheet up and over the filling, and roll the nori tightly using a bamboo mat or your fingers. Wet the top part of the nori sheet with a little water so as to seal the sushi.

If you are cutting…Let the roll sit for about 5 minutes before cutting. Using a sharp knife, cut the nori roll into 5 or 6 equal parts. Use a gentle see-saw motion to make it a perfect smooth cut. Arrange on a plate. If desired, serve with Nama Shoyu, tamari or this dipping sauce in a small bowl.

RAW Brownie Bites with Vanilla Icing

10 Apr 2009 1 Comment

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

I was telling my husband that I posted the yummy Chocolate Mint Candies and he said I had to let everyone know about His favorite Raw Dessert! It really is so good and super easy! Blissful!!

Raw Brownie Bites with Vanilla Icing

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Vanilla Icing

  • 2 cups Cashews
  • 2 tsp Vanilla Extract
  • 1/4 cups Raw Agave
  • 1/4-1/2 cups Water

Brownie Bites

  • 3 cups Pecans
  • 2 Tbsp Nut Butter (almond, cashew, etc.)
  • 1/4 cups Raw Agave
  • 1/4 cups Raw Cacao Powder
  • Dash of Celtic Sea salt

First make the icing so it has time to set in the fridge while you make the brownie bites. Make sure to use a Food Processor and not a Vita-Mix, as much as I love my dear Vita-mix it is not for this dessert 🙂 Blend the cashews till they are a fine texture. Add in the vanilla, agave and 1/4 cup of water. It is best to keep the icing thick, so add in more water as you process but never more than 1/2 a cup. After the icing is well combines fill up a pastry bag or ziplock and set in the fridge.

Once you have the icing in the fridge you can begin on the yummy brownie bites. Blend the pecans in the food processor till they are a fine texture. Add the ut butter, agave, raw cacao powder and salt and process until the mixture forms a ball around the blades. Transfer to a bowl and make sure everything is combined with your hands. This is a really fun part if you want to include your kids. Now form little balls of dough and flatten them to make the brownie bite rounds. They should be no more than 1 1/2″ wide. Once you have all the bites formed take your icing out the fridge and top the bites. If you want to dress them up more you can add cocoa nibs, dried fruit bits or anything else in your imagination.

These can be eaten immediately or set in the fridge to firm up. They will stay great in the fridge for over a week. ENJOY!

IMG_2319

Raw Chocolate Mint Candies

10 Apr 2009 Leave a comment

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

Happy Passover everyone! I hope this year is especially liberating for you!

I wanted to share this super delicious Candy Recipe I made last month. I only had to eat one and was super happy! So keep them in your freezer in a ziplock and pull them out when you need that fix! They are so great!

Raw Chocolate Mint Candies

  • 1 c. coconut oil
  • 1/2 c. raw cashew butter or almond butter
  • 1/3 c. agave nectar
  • 1/8 c. raw carob powder
  • 1/2 c. cacao nibs
  • 10 drops peppermint essential oil or peppermint flavoring

Place all ingredients in a high speed blender and blend until smooth. Pour into molds or ice cube tray (that is what I did); freeze for at least 30 minutes before serving.

Raw Crisp Caesar Salad

08 Apr 2009 5 Comments

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

I made this on Sunday night with the Romaine/Dressing/Parmesan and Monday used the dressing and parm on a regular big yummy salad…. SOOO GOOD!!!!! mmmmmm

caesar salad

Crisp Caesar Salad

Posted on Woody Harrelson’s site

A classic Caesar salad with crisp romaine lettuce and a Pinenut Parmesan.

  • 1-2 heads Romaine lettuce

Caesar Salad Dressing:

Makes 1 pint of thick dressing that will keep fresh for a week.

  • 5 tablespoons raw tahini
  • 1/4 cup pine nuts
  • 2 tablespoons tamarind paste (optional)(I did not use)
  • 1 nice clove garlic2 green onions, or 1/4 cup sweet onion(I used sweet onion)
  • 1 lemon, juiced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup or 3 soft dates, pitted
  • 3 tablespoons nutritional yeast
  • 1-2 teaspoon black pepper or to taste
  • 1-2 teaspoons sea salt or to taste
  • 2 tablespoons good olive oil (optional)
  • fresh water, 2 tablespoons at a time as necessary to blend

In a blender or Vita Mix: Blend tahini, pine nuts, tamarind, garlic, green onion or minced onion, lemon juice, vinegar, maple syrup or dates, nutritional yeast, black pepper and sea salt, adding oil and fresh water, 2 tablespoons at a time as necessary to blend until very smooth.

Season with sea salt and pepper to taste.

Pinenut parmesan:

  • 1/4 cup pinenuts
  • 1/4 cup whole cashews or macadamia nuts
  • 1 teaspoon good oil or fresh water
  • 2-3 tablespoons nutritional yeast
  • pinch dried garlic granules or powder
  • pinch Celtic or sea salt

In a food processor or blender: Chop pinenuts and cashews into a fine meal. Drizzle in a touch of oil or water. Chop in pulses until moist and ground. Add nutritional yeast, dried garlic and salt and chop in pulses until crumbly.

Assembly:

Separate Romaine lettuce leaves and break into pieces. Dollop dressing on, a few tablespoons at a time, and toss with lettuce until well coated, but not drenched. Serve and sprinkle with ‘Pinenut Parmesan’

Serves 4-6

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