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 🙂
24 Aug 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond milk, comfort food, dessert, quick and easy, raw, snack, sorbet, vegan, vegetarian
I am so obsessed with fresh summer fruit and I have always loved frozen treats! For me in the summer there is no better dessert. Cool, sweet, fruity and refreshing! Deelish!
This mixture would work great in an ice cream maker, but if you do not have one you can simply freeze this in ice cream trays. After it is frozen add the cubes back to the blender for the perfect smooth treat!
You can also substitute raspberries, strawberries or any other fruit you want for the blueberries. I am sure it would come out delicious every time! Enjoy!!! 🙂
Blueberry Sorbet
makes 4 servings
2 cups blueberries
1 1/2 cups almond milk
3/4 cup agave
1 tbs. lemon juice
2 tsp. vanilla
Blend until smooth. Chill and then process through an ice cream maker or freeze in 2 ice cube trays and blend.
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.
20 Aug 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: Cashews, comfort food, dip, nutritional yeast, quick and easy, raw, sauces, sides, snack, tahini, vegan, vegetarian
As gross as it sounds I have always loved nacho cheese! This dip is similar and of course made with much healthier and non-processed ingredients. I ate this with raw corn tortilla chips and carrot sticks. I am sure this would also be delightful over broccoli, mmmm! Enjoy!
Raw Cheddar Cheeze Dip
Recipe adapted from Vibrant Living by James Levin & Natalie Cederquist
1 cup red bell pepper
3/4 cup cashews, soaked
1/2 cup water
3 tbs rolled oats
2 tbs nutritional yeast
2 tbs lemon juice
2 tbs tahini
2 tsp onion powder
1 tsp garlic powder
1 tsp salt
Blend all ingredients until smooth. Add more water or oats until desired consistency is reached.
17 Aug 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, cake, Cashews, Cobbler, coconut butter, comfort food, dates, dessert, quick and easy, raw, snack, vegan, vegetarian
I was loving all the gorgeous peaches that we picked yesterday so much that I decided to make a Raw Peach Cobbler. I know one of Michael’s favorite desserts is cobbler and I was so happy to make a raw version for us. We thought it tasted amazingly close to the original version! Either way it was so good!! This dish was also beyond fast to make and then to serve. The original recipe called for Pineapple in the glaze over the peaches, but instead I just used more peachy goodness.
Luscious Peach Cobbler
Recipe adapted from Purely Delicious Magazine
Serves 6-8
Filling:
4 fresh organic peaches, with seeds removed
1/2 C fresh dates, pitted
2 fresh organic peaches, with seeds removed
2 T honey or agave nectar
1 T lemon juice
1/2 tsp. alcohol-free vanilla
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. sea salt
Topping:
1 C cashews
1/2 C pecans
1 T coconut butter
1/4 C dates, pitted
1/2 tsp. alcohol-free vanilla
pinch of sea salt
Preparation:
Slice peaches very thin and place them in a medium-sized bowl and set to one side. Process remaining filling ingredients in a blender or food processor until smooth. Pour over peaches and gently toss to coat well. Place mixture in cobbler dish. To make the topping, place all topping ingredients in a food processor and blend until well-combined, with the nuts finely chopped. Sprinkle over peaches and enjoy!
12 Aug 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, Cashews, chocolate, cocoa, coconut oil, comfort food, dessert, entertaining, maple syrup, quick and easy, raw, snack, tahini, vegan, vegetarian
Ahhh Dessert!! Even when I am so full I can always manage a bite or two! These were super yummy and plus this recipe gave us leftovers, which we love! The chocolate sauce could have been thicker to coat better, but I don’t think anyone would complain, it was deelish!
Raw Chocolate Candy Bars
Recipe By Ashley Skabar, About.com Guide to Dairy Free Cooking Makes about 8-12 bars
Base
4 1/2 cups raw cashews, finely ground
6 T. agave nectar or maple syrup
1 T. cold water
1/4 t. sea salt
Caramel
3/4 cup raw tahini
3/4 cup maple syrup or agave nectar
1/8 t. sea salt
Chocolate Topping
1 1/4 cup cocoa powder
1 1/4 cup maple syrup
1/3 cup coconut oil or cold-pressed oil
1/4 cup cold water
1/8 t. salt
1. Line an 8″ x 8″ pan with parchment paper. In a bowl, combine the finely ground cashews, agave or maple syrup, cold water and salt, stirring until the mixture is very thick and just holds together. Press the mixture into the prepared pan and place the pan in the freezer for at least 1 hour.
2. Make the “caramel.” In a small bowl, combine the tahini, syrup and salt, mixing until smooth. Spread the “caramel” over the cashew mixture and return the pan to the freezer for 1 hour more.
3. Make the chocolate topping. In a small bowl, mix together the cocoa powder, syrup, oil, water and salt until smooth.
4. Line a plate or casserole dish with parchment paper. Remove the pan from the freezer, and, using a sharp knife, cut the mixture into bars. Dip each of the bars into the chocolate mixture, then place on the prepared plate or casserole dish. Pour any excess chocolate sauce over the bars, then return the plate or dish to the freezer for 1-2 hours more or until set. Serve from the freezer, and enjoy!
My note: I did not feel that the chocolate was thick enough, so next time I may leave out the water. I ended up basting the bars in order to keep coating them with the chocolate.
So that wraps up my Raw Food Dinner Party fun. It was such a blast! I cannot wait to do it again!!
10 Aug 2009
by marisashealthykitchen
in Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: agave, Cashews, comfort food, entertaining, flax, h'orderves, Matthew Kenney, Nama Shoyu, nutritional yeast, pate, raw, sides, snack, truffle oil, vegan, vegetarian
I have always loved cooking food and giving to others. It is definitely one of my favorite things to do. But I have not had the chance to have a full blown Raw Dinner Party till now. I am so happy that we were able to this. There is not much better than good company and good food!
Here is our appetizer, which could easily be a meal on its own. It was amazing! While I was making the “sour cream” I had to make sure to put it in the fridge so that I didn’t eat it all before our friends came over! If you love truffles or bruschetta at all, you will go mad for this dish!
If you want a sneak peek for the upcoming recipes check out my menu in the picture below 🙂
Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes
Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes
Recipe from Entertaining in the Raw by Matthew Kenney
Serves 4-6
Bruschetta
1 cup flax meal
1 tablespoon dried oregano
2 cups fresh corn kernels
1 1/3 cups walnuts, soaked 8-10 hours
1 tablespoon sea salt
1/2 teaspoon black pepper
1/4 cup olive oil
1/2 shallot, minced
1 tablespoon nutritional yeast
2 tablespoon raw agave nectar
1 tablespoon fresh lemon juice
1 tablespoon minced jalapeno
1 teaspoon ancho chile powder
“Sour Cream”
1 cup cashews, soaked 1-2hours
1/2 cups water
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
3 tablespoons white truffle oil
Tomato
1 tablespoon chopped cilantro
1 tablespoon nama shoyu
1 tablespoon olive oil
3 tomatoes, seeded and diced
1 tablespoon minced shallots
1 tablespoon chopped chipotle peppers, soaked 1 hour
salt and pepper to taste
3 tablespoons julienned basil
Assembly
1/4 cup basil leaves
fresh black pepper
Bruschetta
Place flax meal in a medium-sized bowl; set aside. Process remaining ingredients in a food processor until smooth. Add the bowl with flax meal and stir until well combined. Spread on Teflex sheets in desired shape to 1/2inch thickness. Dehydrate at 115 degrees F for 24-36 hours until almost completely dry but still a bit pliable
“Sour Cream”
Blend all the ingredients in a Vita-Mix until completely smooth. Refrigerate until firm.
Tomato
Toss all ingredients together and season to taste
Assembly
Spread a think layer of “sour cream” on each piece of bruschetta and top with a generous amount of tomatoes. Garnish with basil and black pepper.
my notes:
For the “Sour Cream” I used black truffle oil instead of white, but if you saw my note above, you would know that I am sure it does not matter. It was absurdly deelish!
For the Tomatoes, I did not use cilantro and I am not a fan and I did not use the peppers. Instead of the cilantro I used more basil. Instead of the peppers, I substituted jalapeno peppers and some chili powder.
06 Aug 2009
by marisashealthykitchen
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: almonds, comfort food, dates, figs, maple syrup, Nama Shoyu, raw, snack, vegan, vegetarian
Raw Teriyaki Almonds
I love all the snacks from Gone Nuts! and from Living Nutz! But as many of you probably know buying raw snacks can really add up in cost! Plus I always like to experiment or am just happy to make things on my own. I am sure I will buy from them again but here is my take on Teriyaki Almonds. I was just eyeing the amount of each ingredient I used, so below are all just estimates. These came out so yummy and gooey with the crunch of nuts inside! Deeelish!
- 2 cups Almonds
- 6 Dried Figs
- 8 Dried Dates
- 1/4 cup Nama Shoyu
- 1/4 cup Maple Syrup
- 2 cloves of fresh Garlic
- couple of dashes of Cayenne Pepper
- Start off by soaking the almonds for 8+ hours. Rinse and set aside.
- Blend all the ingredients (besides the almonds) together.
- Pour over and combine well with the almonds and allow to marinate for 1 hour – several days. (I only marinated for a few hours)
- Then dehydrate at 115 degrees till desired texture. For me this was around 60 hours.
04 Aug 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: agave, almond butter, cacao, chocolate, coconut oil, comfort food, cookies, dessert, entertaining, quick and easy, raw, snack, vegan, vegetarian
Almond Butter Cups
Recipe from Everyday Raw by Matthew Kenney
yields about 1 1/2 quarts
This recipe make many delicious, decadent, chocolaty squares. So if you do not want leftovers or do not have a crowd to feed I would suggest you half this. But I like leftovers 🙂 So I am happy with having delicious little bites in the freezer. The great thing about these is that they are so satisfying you don’t need too many.
1 cup almond butter
1 1/2 cup agave, divided
2 cups coconut oil, divided
1/2 tablespoon sea salt
1 cup cacao nibs
- Mix almond butter, 1/2 cup agave, 1/2 cup coconut oil, and sea salt in medium bowl; keep in warm place until ready to use.
- Blend cacao nibs, remaining 1 cup agave, and remaining 1-1/2 cups coconut oil in the Vita-mix until smooth.
- Spread half of this cacao mixture on parchment-lined half sheet pan to create a thin layer. Place in freezer for 15 minutes to firm.
- Spread the almond butter mixture over hardened cacao layer. Then spread remainder of cacao mixture over almond butter; place in freezer until firm.
- Turn out pan onto cutting board, peel off parchment paper, and cut into small pieces. ENJOY 🙂
- Store extra almond butter cups in containers in refrigerator.
30 Jul 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: cacao, chocolate, coconut oil, comfort food, cookies, dessert, quick and easy, raw, snack, superfood, tahini, vegan, vegetarian
Raw Chocolate Chip Cookie Dough
servings 2
Who does not love raw cookie dough!! Well here is the ‘raw’ version!! This recipe is beyond decadent and super fast to make! Whenever you get a sweet craving you can whip this up in 2 minutes, literally! We made this the other night and Michael has been asking for it ever since, I think it is addictive!!! If you do not eat honey you could substitute agave, but it would not be as thick.
2 tablespoon raw tahini
2 tablespoon raw cacao nibs
2 tablespoon raw honey
5 teaspoon coconut oil (I used Artisana brand because it is thicker, made with coconut and its oil!! the best)
a couple drops organic vanilla extract
Combine all the ingredients in a bowl. Eat with a spoon. ENJOY!!!
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