01 Oct 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: chips, comfort food, quick and easy, raw, sides, snack, vegan, vegetarian
When I make corn chips I normally do not make them so smoothly pureed but I thought this would be fun. These are so good and they are essentially just corn and jalapeno! How awesome is that! I started out with 2 sheets but we ate the first one as soon as they were done 🙂 I also normally score my chips but these we just broke into pieces. So simple and so good. This is such a great snack.
After you take it out, just break into pieces and ENJOY 🙂
Raw Just Corn Chips
4 cups frozen and thawed corn
2 jalapeno pepper, deseeded
2 tsp salt
1/2-1 cup water
In a Vita-mix or blender puree corn, pepper and salt adding water as needed.
Spread onto teflex dehydrator sheets and dehydrate for 8-12 hours. Once it is no longer sticking to the sheets flip over and dry the other side for 4 hours more. Break into pieces and enjoy!
24 Sep 2009
by marisashealthykitchen
in Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond milk, breakfast, comfort food, oatmeal, quick and easy, quinoa, sides, snack, superfood, vegan, vegetarian
As I told you last week my new addition to my diet is Breakfast and I am LOVING it!!! I plan to switch it up every week and try something new. This is a cooked breakfast and it was so good! I love quinoa but I don’t think it is ever thought about as a breakfast food. I thought that this super-grain would be great sweet and hot in the morning and I was right 🙂 So good and super nutritious. Love it!
Quinoa “Oatmeal”
serves 3
1 cup quinoa
1 cup almond milk
1 cup water
1/3 cup dried cranberries
1/2 teaspoon cinnamon
3 tablespoons agave
Rinse the quinoa and add to saucepan with water and almond milk. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Add the dried cranberries and cinnamon and simmer for 10 minutes. Stir in the agave. Cover and let sit for 5 minutes until all liquid is absorbed.
I can’t promise to do this for ever recipe but I looked up the nutrition stats for this breakfast. 🙂
Per Serving: Calories 324, Fat 4g, No Saturated Fat or Cholesterol, 71mg sodium, 67g carbs, 4g Fiber, 25g sugar, 7g protein
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!
16 Sep 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: asian, pasta, quick and easy, sides, soba, soy, tamari, tofu, vegan, vegetarian
This was deelish! I love soba noodles because I love pasta and I feel so much better eating buckwheat pasta than regular ole’ semolina. It was strange boiling the pasta in such a small amount of liquid but it became this thick soupy sauce that tasted delightful. Scooping out all the ginger pieces was quite a task so maybe consider tieing them up in a cheesecloth that you can quickly remove. We do not normally cook too much tofu in my house, but this was a great tofu dish. It was able to soak up so much of the flavor from the ginger and the broth. Enjoy 🙂
Ginger-Poached Noodles
adapted from 101cookbooks
4 cups vegetable broth
2 ounces fresh ginger, peeled and thinly sliced
8 ounces firm tofu, cut into small cubes
1-2 cups (half a bunch) of broccolini, broccoli, or baby broccoli – trimmed
8 ounces dried spinach noodles, soba, or noodles of your choice
1 – 2 tablespoons shoyu or soy sauce
1/4 cup fresh basil, shredded
scant 1/4 cup fresh mint, shredded
a squeeze of lime juice
crushed red pepper flakes (opt)
toasted sesame oil (opt)
Place the broth, ginger and tofu in a large saucepan and bring to a boil. Turn down the heat and gently simmer for ten minutes or so. Remove (just) the tofu from the pan using a slotted spoon and set aside. Now add the broccoli to the simmering broth. Cook for just a minute, until bright, and remove from pan with slotted spoon. Add pasta to ginger broth and cook until done, stirring regularly. Remove pasta with fork, set aside, and remove all the ginger slices. Return the tofu, broccoli and noodles to the pot. Stir in the soy sauce, basil, mint, and a squeeze of lime juice. Finish with a couple pinches of crushed red pepper flakes. Taste and season to taste with salt, soy sauce, and perhaps a drop or two of toasted sesame oil.
Serves 3-4
09 Sep 2009
by marisashealthykitchen
in Home Cooking
Tags: chicken, lentils, quick and easy, sides, vegetarian
This dish smelled so good as I was cooking it. There were so many spices that made everything so fragrant. Michael thought this was super good! I had let the lentils cool, and he thought this was a nice contrast to all the spice that was in the chicken. Highly recommended dish 🙂
Spiced Moroccan Chicken and Lentils
4 servings
Lentils:
1 lb dried lentils cooked or 2 15oz. cans of cooked lentils
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon salt
Chicken:
2 tablespoons olive oil
1 large onion, chopped
1 1/2 pounds skinless boneless chicken breast, sliced thin
1 teaspoon salt
1 tablespoons ground cumin
2 teaspoons chili powder
1/4 teaspoon ground cinnamon
1/2 cup parsley, chopped
Place cooked lentils in a large bowl. Whisk olive oil, vinegar, cumin, chili powder, garlic, and salt in bowl. Pour over lentils and toss.
Heat olive oil in large skillet over high heat. Add onion; saute about 5 minutes. Add chicken; cook for 2 minutes more. Add salt, cumin, chili powder, and cinnamon. Saute until chicken is cooked through, about 3 minutes longer.
Serve with chopped parsley sprinkled on top.
07 Sep 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: burgers, chicken, comfort food, quick and easy, sides, vegan, vegetarian
This night was extra special fun as my girlfriend came over to help cook. As you know I love to cook and want to spread the love around. Some of my girlfriends want to learn to cook but didn’t know where to begin, so that is where I come in. This was good times and a cooking class all while preparing a meal for my husband and her guy 🙂 Fun!! Both men really enjoyed this dish! The cute part is she cooked with me but then brought the meal over his house. (hence the Tupperware)
My husband being so used to all the fabulous raw corn salads I prepare, suggested that this would also have been amazing with just using raw corn and I am sure he is right. Raw fresh corn is sooooo good! But still the salsa was deelish. And really with corn and mango together, of course it is!
My girlfriend does not eat chicken so this was still a great recipe for her. We took Praeger’s Veggie Burgers and followed all the same steps as we would have with the chicken to prepare for her. We made sure to prepare and cook hers first so that there was no chickenness on her veggie food 🙂
Cormeal-Crusted Veggie Burgers and Corn Salsa (minus the mango)
Huge Cornmeal-Crusted Chicken Breasts to go
Love that Corn Salsa!
Cooking up the chicken
Cornmeal-Crusted Chicken with Toasted Corn Salsa
Recipe adapted from Gourmet
yield: Serves 4-6
For salsa:
- 7 tablespoons olive oil
- 6 tablespoons fresh lime juice (from about 3 lime)
- 3 garlic cloves, minced and mashed to a paste with a pinch of salt
- 6 cups fresh corn (cut from about 10-12 ears)
- 2 1/2-3 cups diced peeled mango
- 1/2 cup finely chopped scallions
For chicken:
- 6 skinless boneless chicken breasts
- 3/4 cup yellow cornmeal
- 3/4 teaspoon paprika
- 3/4 teaspoon cayenne
- 3 tablespoons olive oil
Make salsa:
In a bowl whisk together 6 tablespoons oil, lime juice, garlic paste, and salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until deep golden, about 5 minutes. Add corn and remaining salsa ingredients to bowl and toss to combine well.
Make chicken:
Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat olive oil over moderately high heat and sauté chicken until golden and cooked through, about 5 minutes on each side.
Serve chicken with salsa. 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!!!
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.
23 Aug 2009
by marisashealthykitchen
in Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: banana, chips, comfort food, flax, raw, sides, snack, superfood, vegan, vegetarian
I use flax seeds all the time to make dehydrated snacks and breads. When the people over at FlaxMatters offered to send me some of their fabulous Organic Whole Golden Flax Seeds I jumped at the chance to try them out. They were gorgeous in color and ended up tasting great! Thank you so much FlaxMatters!!
I knew when I saw the flax seeds that I wanted to make something special. These Cinnamon Raisin Flax Crackers were delicious, chewy and really amazing! I have always loved raisin bread and these were the raw version of that. The bananas in the mixture made them chewy and the raisins made them so sweet, so good! When I soaked the flax seeds they became gelatinous, very similar to chia seeds. I love the gels that these seeds make!
Look at that golden gorgeous color!
Cinnamon Raisin Flax Crackers
Recipe adapted from Brigitte Mars
Makes about 2 -3 dozen crackers
Ingredients:
2 C flax seeds
4 C water
1 1/2 C raisins + 1 1/2 C raisins
1/2 tsp. ground cinnamon
2 bananas, peeled
1 tsp. sea salt
Preparation:
Soak the seeds in the water for about 2 hours, and do not strain. Set aside 1/4 of the flax seeds and then combine the rest of the flax seeds and all ingredients in a food processor until smooth, stirring in the additional 1 1/2 C raisins and the set aside flax seeds by hand. Spread the mixture onto three solid dehydrator sheets. Dehydrate for 4 hours at 110 degrees. Remove the dehydrator sheets and flip the crackers onto mesh sheets. Score the crackers and continue dehydrating until that side is dry around 6-10 more hours. When dry, the crackers will keep for several weeks in an air-tight container.
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