Orange Chicken and Mixed Greens Salad

26 Aug 2009 3 Comments

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

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!!

pictures aug 09 005Orange 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

  1. 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.
  2. 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.
  3. Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments.
  4. 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.
  5. Serve the chicken with the reduced marinade and the salad.

Raw Food Dinner Party part 2

11 Aug 2009 4 Comments

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

We were already a little full from the delicious Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes appetizer but of course I was excited to serve such a fun entree! Spinach and Wild Mushroom Quiche is such a great dish, but be advised it requires a lot of advance prep time 🙂 I also wish I had more of the tart base dough while I was making them, so that they would have come out thicker, but I was still very happy with these and they were great! The Raw Chef Russel James makes the most gorgeous raw food items, I was so excited to finally try one of his recipes. This recipe will require you to make the bases ahead of time so make sure to plan with enough time.

Fresh summer corn is one of my favorite things! I love the fresh sweet taste and pairing it with avocado and red onion is beyond delightful. I have made a variation on this many times and every time my husband and I love it so much. This was a fun dish to share with our friends as well. It is really quick and easy to prepare and then even easier to enjoy!

Spinach & Wild Mushroom Quiche served with Fresh Corn and Avocado Salad

quiche and salad

Spinach & Wild Mushroom Quiche
Recipe from The Raw Chef Russel James
Makes 4, 11cm quiche

For the base
1c cashew
1/4c macadamia nuts
2T flax meal (ground flax seed)
1 clove crushed garlic
1T nutritional yeast
2t olive oil
1/4t salt
3T water
1T lemon juice

• Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
• Press into plastic film lined individual tart cases *so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
• Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.

*Tart cases should be approx 11cm wide and no than about 1cm high, to allow the mixture (details to follow) to dehydrate inside.

For the filling
2c wild mushrooms (or substitute for any type of available mushroom)
1/2t salt
1T lemon juice

• Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.

2c  zucchini
1/4c water
1 1/2c cashews
1/4c white miso
2t lemon juice
1/2 medium white onion
3T nutritional yeast
1/2t salt

• Blend all ingredients in a high-powered blender until smooth.

2c tightly-packed spinach
2T olive oil
1/4t salt

• Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
• Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in the following ingredients:

1/4c finely sliced spring onions
1c diced tomatoes
1T minced basil

• Once thoroughly mixed, pour this mixture into the bases. You’ll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.
• Dehydrate overnight and during the day, for anything up to 24 hours.
• Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It’s also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.

Fresh Corn and Avocado Salad

4 ears of fresh corn, husked and cut from cob
3/4 cup red onion, diced
1 1/2 avocados, diced
Juice of 1 lime
2 tablespoons of minced fresh basil
1/2 teaspoon sea salt
Freshly ground pepper to taste

Combine all ingredients in a large bowl. Enjoy the fresh taste of summer! 🙂

Sand Art Salad

30 Jul 2009 2 Comments

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

My fabulous girlfriends can be so creative. Rae (an amazing artist, etsy site soon to come but for now see her portfolio on facebook) created this gorgeous Sand Art Salad. Yi-Ching (total master of photography, see her work here) took this great picture! Love it so much!! I always say, you eat with your eyes first! Beautiful Girls!

sand art salad

Fresh Summer Bruschetta Pasta

12 Jul 2009 2 Comments

by marisashealthykitchen in Vegetarian Recipes Tags: , , , , , ,

pasta

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
    1. Combine all ingredients (except pasta and ricotta) in a large bowl. Set aside and stir occasionally.
    2. 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.
    3. Drain pasta and toss with tomato mixture. Add salt and pepper to taste and serve with the cheese placed on top.

tomatoes

Grapefruit and Baby Spinach Salad

30 Jun 2009 Leave a comment

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

side salad

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

    1. 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.
    2. In a Vitamix or blender, combine vinegar, olive oil, mustard, honey, garlic and reserved grapefruit juice. Blend until creamy. Season with salt and pepper.
    3. In a large salad bowl or seperate serving bowls combine spinach, jicama, onions, and grapefruit sections. Drizzle with the dressing and toss. Enjoy 🙂

salad close-up

Natalia Rose’s Raw Caesar Dressing

13 May 2009 5 Comments

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

Natalia Rose is such a super star! I love her and all her books. If you are a woman you should check out her new book Detox for Women. She has great ideas, fabulous recipes, and really explains everything about eating this way pretty simply. Her book The Raw Food Detox Diet was one of the first books that I read on Raw food. I already knew some about eating that way, but her book really opened the door for me. In her books there are always different levels of the diet and she is never saying go from meat to raw overnight. There is a simple, easy approach that I found so welcoming and loved it!

Here is one of her fabulous recipes from The Raw Food Detox Diet that is so delightful! I have another Caesar dressing posted that is very different and Delicious. This one has such a great flavor and plus it is Nut free!!! The flavor was almost an asian caesar because of the nama shoyu and the miso. So awesome! Enjoy, I did 🙂

Natalia Rose’s Raw Caesar Dressing caesar salad from natalia rose

1/4 cup cold-pressed olive oil
2 cloves garlic, chopped
4 medium stalks celery, cut into thirds
1/2 cup water
1/4 cup freshly squeezed lemon juice
1/4 cup Nama Shoyu soy sauce
2 tablespoons sweet white miso
5 organic unsulfured dates, pitted
freshly ground pepper to taste

Blend all the ingredients in blender and serve over romaine lettuce. You can use less water for a thicker consistency to use as a mayo.

*** I also added Grape Tomatoes for color, and the fact that lately I cannot get enough of them! I have never been a huge tomato fan and now I find myself seeking out these little gems. SO sweet and Delicious!

Strawberry Heaven: RAW Strawberry Shortcake & Avocado and Strawberries with Honey Vinaigrette

12 May 2009 Leave a comment

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

I am not sure why but Sunday was all about Strawberries!! They are so juicy and good! Plus having such sweets all day was so much fun 🙂

The Cake recipe was not super difficult but it was time consuming since all the layers have to set in the fridge for a while. But it was well worth it! Oh My Goodness it was good! Thank goodness there is still so much in the fridge 🙂 I am sure there are people out there who think that eating Raw means no dessert. Well I can safely say this cake will prove them wrong! It is also nice to know that although it is dessert, these are still ingredients that are healthy and good for you, but still should not be eaten in excess.

RAW Strawberry Shortcake

top of cake

sede of cake

sliced cake

 RAW Strawberry Shortcake
This is a recipe from Carmella of the sunnyrawkitchen.com Inspired by Cafe Gratitude’s I Am RaptureThis recipe is for a 6″ diameter pan or tub. (I increased this to fit an 8″ spring form pan – so I increased the cake recipe by 1/2)
Cake
3/4 cup well packed dates, chopped
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch salt
1 cup ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)(I was able to use almond flour which is so perfect for this recipe!!)
1 cup dried coconut
1/2 cup cashews

Whipped Cream
1 cup cashews
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 – 1/4 cup honey or agave (depending on how sweet you like it – I like it sweet :))
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter
1 tablespoon lecithin*

Strawberry Layer and Decoration
1 1/2 cups strawberries, sliced (I used close to 2 1/2 cups with all the decoration on top! I wanted every bite to have tons of strawberries!)

*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.(this is super important)

To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.
Then add the rest of the ingredients and mix until smooth.

Assembly:
Grease a spring form pan with a little coconut butter or line a large margarine tub with plastic film.
Next form an even layer on the bottom with half of the cake mixture.
Top with 1/2 of the strawberries, followed by some of the whipped cream. Set in fridge for 20 mins.
When firm, form another cake layer. Then top with more strawberries. (Remember to save a few for decoration).
Again top with whipped cream and set in fridge 20-30 mins.
When firm, gently remove cake from the pan or margarine tub and place on serving plate. Decorate with strawberry slices and serve.

Avocado and Strawberries with Honey Vinaigrette

I know I had already made dessert, but this salad was so decadent it felt like dessert for dinner!! The texture and taste of this dish is so delightful! This would be a perfect appetizer for a spring or summer party! It is also so simple you could throw it together in 10 minutes!

Recipe from The Daily Green

strawberry avocado salad

INGREDIENTS
2 1/2 tablespoons lemon juice
3 tablespoons raw honey
3 tablespoons olive oil
1/8 teaspoon sea salt
1/16 teaspoon ground black pepper
2 avocados, peeled, pitted, and cut into wedges
8 ounces strawberries, halved

PREPARATION

  1. Whisk the lemon juice, honey, olive oil, salt, and pepper together.
  2. Arrange the avocados and strawberries on 6 salad plates.
  3. Drizzle the vinaigrette over the fruit salad. Serve immediately.

Cashew “Mock Chicken” Salad and Corn Stuffing

11 May 2009 1 Comment

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

This is really delicious stuffed in a large red pepper 🙂 Sometimes you just want to eat really fun food! This salad was fun to make and even more fun to eat. I cut the pepper in sections and used them as scoopers for the salad. It was divine! The salad reminded me of the cooked vegetarian chopped liver that I enjoy on many Jewish Holidays. This is a great raw version that can be substituted.

stuffed pepper, mock chicken

Cashew “Mock Chicken” Salad

Recipe provided by Purely Delicious Magazine

Serves 4-6

Ingredients:
1/4 C sunflower seeds
1 C cashews
1 C of pecans
1 cucumber, peeled, seeded and cut into chunks
2 green onions, cut into smaller pieces
1/2 sweet apple
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon

Preparation:
Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine. Enjoy!

I love colorful food. So along side this gorgeous stuffed red pepper I made this Delicious stuffing or corn salad. I love love love corn. When you eat corn raw your body treats it like a vegetable unlike cooked corn which becomes a starch. Summer corn is so fresh and sweet, I just could not get enough of this amazing salad.

corn stuffing

Corn Stuffing

This inspiration for this salad was based off a recipe from Juliano’s Raw Uncook Book.

2 cups fresh corn off the cob
1/3 cup olive oil
1/2 cup minced onion
1/4 cup minced celery
1/2 cup shredded carrot
1/4 -1/3 cup lemon juice
1 teaspoon minced garlic
2 teaspoons minced jalapeno
1 teaspoon Celtic Sea salt
1-2 teaspoons agave or other sweetener if desired

Preparation: Combine the above ingredients in a serving bowl. Mix and serve.

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

21 Apr 2009 1 Comment

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

This is an amazing cooked veggie side dish! The vegetables are cooked until just tender to retain their fresh-from-the-market flavor. I love the use of all the fresh vegetables; how good they taste and how the colorful they are. The onions and the corn give off such a nice sweetness! mmm So good!!!

img_176811Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

recipe from Bon Appetit October 2008

Makes 6 servings

  • 2 tablespoons extra-virgin olive oil
  • Coarse kosher salt
  • 1 large garlic clove, minced
  • 3 cups chopped red tomatoes (about 1 1/2 pounds)
  • 2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
  • 2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
  • 3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Stir in basil and serve.

Herbin’ Ranch Dip

16 Apr 2009 2 Comments

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

Herbin’ Ranch Dip
By Kristen Suzanne
Published in her June 2008 Newsletter
Yield 1 1/2 cups
This is the one of the most nutritious, delicious ways to have ranch dip, Raw and Delicious! I love serving this dip at summer picnics with vegetable crudite or as a dressing on your favorite greens*. Just a quick and easy meal with some baby carrots and this dip! SO GOOD!

1/2 cup raw cashews, unsoaked
1/2 cup raw pinenuts, unsoaked
1 zucchini, peeled and chopped
1 tablespoon extra virgin coconut oil
3 tablespoons fresh lemon juice
1 clove garlic
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon tarragon
1/8 teaspoon white pepper
1/4 cup fresh basil, not packed
1/4 cup fresh dill, not packed
Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for 4-5 days when stored in an airtight container in the refrigerator.

* To make this as a dressing, simply add more water until you reach the desired consistency.

* This dip also freezes well. I use my foodsaver and freeze little one serving packets of dressing so if I need some on the go, I can just grab a packet and use later that day! So easy!

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