23 Sep 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegetarian Recipes
Tags: agave, cacao, chocolate, coconut, coconut water, comfort food, dessert, Matthew Kenny, pudding, quick and easy, raw, snack, superfood, vegan, vegetarian
I doubled this recipe and I am so glad I did 🙂 It was deeelish! Super chocolatey and smooth pudding. MMMM! 2 young thai coconuts gave me about 2 cups of coconut meat. This is one of those raw dishes that anyone would love (except if they did not like chocolate!). This also left me with delicious coconut water leftovers that we happily used in our smoothies. So refreshing and good!
Raw & Vegan Double Cacao Pudding
Recipe by Matthew Kenny
- 3/4 cup coconut meat
- 4 tbsp raw cacao powder
- 5 tbsp agave syrup
- 1/3 to 1/2 cup coconut water
- seeds scraped from 1/2 vanilla pod
- 1/4 cup cacao nibs
Blend Coconut Meat, Cacao Powder, Agave, Coconut Water and Vanilla –
stir in half of the nibs and use the rest on top as a garnish
Young Thai Coconuts
21 Sep 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, cacao, Cashews, chocolate, comfort food, dessert, goji, quick and easy, raw, snack, vegan, vegetarian
I have been waiting to make this dessert for such a long time and I am soooo happy I finally did! This is going to be repeated (which I almost never do because there are so many other dishes I want to try!) It was super simple to make, froze quickly and eaten very happily afterwards 🙂 If you want this for dessert I would suggest setting it in the freezer just before preparing dinner and then dessert will be ready to serve immediately after. The chocolate becomes this gorgeous bright red-orange color that is sweet but chewy with crunchy bites. It is amazing!
before freezing
frozen and ready to enjoy
RAW Orange Goji Berry White Chocolate
Posted by Sheryl Duruz on RFT
Grind up:
1/2 cup goji berries (usually sticky, not really a powder)
Blend until smooth:
1/2 cup melted cacao butter
1/2 cup raw cashews (grind these first, it will be easier that way)
1/2 cup agave nectar
Blend in Goji powder
Then by hand mix in whole:
1/2 cup cacao nibs (optional)
1/2 cup whole goji berries
The zest from 1 orange finely zested
Spread in a glass pie plate (think chocolate almond bark).
Chill in the freezer until firm.
17 Sep 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, chips, flax, quick and easy, raw, sides, snack, vegan, vegetarian
They should call this OMG Raw Onion Bread! I am totally loving it. It helps that I love all things onion, but this is super tasty! This is double the recipe from Cafe Gratitude’s book but you will want to make a big batch as it is so good it will disappear quick.
Raw Onion Bread
3 lbs Sweet Onions chopped
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz Tamari
Agave to taste
- Process the onions in a food processor until chopped but not mush.
- Pour into a mixing bowl and mix well with the other ingredients.
- Spread out evenly over Teflex sheet, will make two and a half trays and dehydrate for 1 hour at 145 degrees and then 10 or more (until dry) hours at 115 degrees.
- Break into small pieces and store in an airtight container. ENJOY 🙂
Thanks to Cafe Gratitude!
14 Sep 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, banana, coconut, comfort food, Crepe, dessert, quick and easy, raw, snack, strawberry, vegan, vegetarian
It was our 1st anniversary this weekend (yeah!!!!) and I thought what better way to start it off then with some delicious and decadent crepes! mmmmm! These were amazing! They were also pretty light as we were not weighed down by sugar, flour, heavy cream etc. The crepes had the texture of banana fruit roll-ups and went so perfectly with the cream and the berries! There was only enough cream for 6 of the crepes, but 3 each was more than enough. They were so good! They were also quite simple. You have to plan ahead with the crepes and soaking the cashews but they are both so quick and easy it was no trouble at all 🙂 and soooo worth it!
Raw Strawberry Banana Crepes
Recipe adapted from http://rawmazing.com/
Dehydration Time 6-8 hours Makes 8 crepes
Crepes:
3 Bananas
juice from 1 lemon
Place bananas in food processor. Add lemon juice and process until liquid. Pour into 5″ rounds. Dehydrate overnight at 110. Do not over dry these. You want them to be flexible.
Cashew Vanilla Cream
Pulp from one young coconut
1/2 C Cashews, soaked overnight
splash of madagascar vanilla
2 tablespoons agave
Place the cashews in Vitamix blender. Blend on high speed. Add the coconut meat, vanilla and agave. Process until well blended. You can refrigerate to thicken if needed.
1-2 cups of berries
Assembly
Spoon the Cashew Vanilla Cream into half the crepe. Top with berries and add more cream. Fold over and experience joy!
13 Sep 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, Cashews, chia, coconut, dates, dessert, Lucuma, pudding, quick and easy, raw, snack, superfood, vegan, vegetarian
I am always experimenting on myself by changing up my eating. Starting this week I have incorporated breakfast instead of just my juice. I am still drinking my juice, but having a solid breakfast first. I have already started to notice changes so I think this was a great decision for me. For this first week I decided to make Kristen’s Chia Pudding- I have wanted to make this for a while. As you know I love all things chia so I thought this would be the perfect go-to breakfast of choice. The best part is you can make a big bunch and it stays fresh in the fridge for 5 days or so. I doubled the recipe so that it would last me the whole week and it did 🙂 I over did it on the spices, so just have a lighter hand than me when you get to that part. Other than that this was deelish and a welcome change to my morning routine.
perfect little breakfast portions
Holiday Chia Pudding
By Kristen Suzanne
Yield 1 1/4 cups
1/4 cup chia seeds
1/4 cup dried coconut, shredded & unsweetened
1 cup water
1/4 cup raw cashews (soaked 1 hour, drained and rinsed)
4 soft medjool dates, pitted
2 cloves
1 teaspoon lucuma powder
1/2 teaspoon powdered ginger
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
Place the chia seeds and coconut in a small bowl, briefly stir to mix, and set aside. Blend the remaining ingredients until smooth. Pour the blended cashew mixture into the bowl with the chia seeds and coconut and stir. Wait a few minutes and stir again. Wait a few minutes, again, and stir. Do the “wait and stir” once more, and then place the Holiday Chia Pudding in the refrigerator for about 15 – 20 minutes (or longer, if desired). I normally leave them in overnight. Then, enjoy.
08 Sep 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: banana, Cashews, coconut, cookies, dessert, quick and easy, raw, snack, vegan, vegetarian
These were super good! I love banana and coconut and this was such a great combo! If you want them gooier take them out of the dehydrator earlier. Enjoy 🙂
Banana Coconut Cookies
1 cup of cashews
4 cups dried coconut
3 ripe bananas
- In a food processor combine the cashews and coconut until chopped fine
- Add the the bananas and process until smooth
- Roll the dough into your hands into cookies and flatten them.
- Dehydrate at 115 degrees for 8-10 (overnight) ten hours
- Enjoy 🙂
02 Sep 2009
by marisashealthykitchen
in Home Cooking, Raw Vegan Recipes, Vegetarian Recipes
Tags: avocado, chicken, quick and easy, raw, salad, sides, vegan, vegetarian
Have I mentioned lately that I have been in love with summer fruits and veggies, well I am! The peaches that we picked in the Hampton’s are long gone but we still got to enjoy a few local peaches with this salad. I have been freaking out about the fresh east coast corn as well. It is so sweet, crisp and fresh. (It also just makes the most perfect quick and deelish snack too! just shuck and eat!) And of course the addition of avocado in any dish is welcome in our house 🙂
The Grilled Chicken is a basic go-to quick cooking dish, but of course we still have to give it some flavor. Michael thought it paired nicely with the salad. As for me, I was beyond happy with a huge bowl of that yummy salad! mmmm
Grilled Chicken
- 1 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 4 small skinless boneless chicken breast halves
Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11×7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.
Prepare bbq, oven or griddler to medium-high heat.Grill chicken until cooked through, about 5 minutes per side. Cut into thin slices.
Peach, Avocado & Corn Salad
- 4 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 2 scallions, chopped
- 1 shallot, finely chopped
- 1 1/2 tablespoons sherry wine vinegar
- 2 teaspoons fresh thyme leaves, chopped
- 1 teaspoon honey-dijon mustard (or dijon mixed with agave)
- 2 peaches, pitted, diced
- 1-2 avocados, diced
- 2 cob of corn worth of fresh shucked corn
- 4-5 cups mixed baby greens
Whisk 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, scallions, shallot, vinegar, thyme, and mustard in large bowl. Mix peaches, avocado, corn and greens into dressing and toss.
This is the salad before I added the greens and the avocado. Check out those colors!!!
31 Aug 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes
Tags: agave, dessert, quick and easy, raw, sauces, vegan, vegetarian
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.
Super simple Blueberry Topping
- 1 pint of blueberries
- 1/4 cup of agave
Blend blueberries and agave together until till smooth
27 Aug 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: avocado, chips, flax, quick and easy, raw, sides, snack, vegan, vegetarian
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.
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
- Blend everything together till smooth.
- Add a little water if mixture is dry.
- Taste and add more salt and pepper if necessary.
- Spread onto teflex sheets and dehydrate at 115 degrees for 4 hours.
- Flip onto a mesh dehydrator sheet and score into chips. Dehydrate for 6-8 more hours.
- Enjoy 🙂
26 Aug 2009
by marisashealthykitchen
in Home Cooking, Raw Vegan Recipes, Vegetarian Recipes
Tags: chicken, raw, salad, sides, vegan, vegetarian
I love bright summer vegetables! It is so lovely walking through the markets seeing all the gorgeous veggies! I always like to take advantage of using them as much as possible.
This is a large dish, so if you have less people just halve the recipe. Enjoy!!
Orange Chicken and Mixed Greens Salad
Recipe adapted from Bon Appétit
serves 7-8
2/3 cup plus 1/4 cup fresh orange juice
1/4 cup honey
4 large garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons grated orange peel
8 boneless skinless chicken breast halves
3 oranges, peel and white pits removed
6 tablespoons olive oil
1/4 cup white wine vinegar
1 large shallot, minced
1 pound mixed greens
1 red bell pepper, chopped
- Mix together 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in a dish or plastic bag. (I prefer a foodsaver bag) Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler/griddler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.
- Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments.
- Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing.
- Serve the chicken with the reduced marinade and the salad.
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