Raw Food Dinner Party part 1

10 Aug 2009 4 Comments

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

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

bruschetta 3

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.


bruschetta 4

Cucumber-White Grape Gazpacho

10 Aug 2009 1 Comment

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

Cucumber-White Grape Gazpacho
Recipe by Matthew Kenny from Everyday Raw
serves 2

gazpacho

This is a really great summer soup. Simple, fast and so refreshing! It is lighter and fresher than a traditional tomato based gazpacho, plus it is always fun to mix things up. As I have said before, I love raw soups and how simple they are. This involves dicing and blending and that is it! I love having some of the mixture whole since it adds such a nice texture to this soup.

I love tomatillos with their texture and surprising flavor! They are so gorgeous! If you have never cooked with tomatillos before, they are a treat! They have a papery husk that you peel off and they look similar to green tomatoes. But the taste is the surprising part as they are tart and almost citrus-like.

Cucumber-White Grape Gazpacho

2 cups peeled, seeded, and diced cucumbers
2 cups seeded and diced tomatillos
2 cups diced white grapes
1/4 cup ginger juice
salt and freshly ground white pepper to taste

Dice all the ingredients. Set aside 1/4 of the diced mixture and blend the rest. Pour the blended mixture over the rest and Enjoy!

Raw Teriyaki Almonds

06 Aug 2009 1 Comment

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

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!

almonds

  • 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
  1. Start off by soaking the almonds for 8+ hours. Rinse and set aside.
  2. Blend all the ingredients (besides the almonds) together.
  3. Pour over and combine well with the almonds and allow to marinate for 1 hour – several days. (I only marinated for a few hours)
  4. Then dehydrate at 115 degrees till desired texture. For me this was around 60 hours.

Almond Butter Cups

04 Aug 2009 2 Comments

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

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.

almond butter cup close up

1 cup almond butter
1 1/2 cup agave, divided
2 cups coconut oil, divided
1/2 tablespoon sea salt
1 cup cacao nibs

  1. 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.
  2. Blend cacao nibs, remaining 1 cup agave, and remaining 1-1/2 cups coconut oil in the Vita-mix until smooth.
  3. 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.
  4. Spread the almond butter mixture over hardened cacao layer. Then spread remainder of cacao mixture over almond butter; place in freezer until firm.
  5. Turn out pan onto cutting board, peel off parchment paper, and cut into small pieces. ENJOY 🙂
  6. Store extra almond butter cups in containers in refrigerator.

almond butter cup

almond butter cups

Thai Coconut Bliss Soup

03 Aug 2009 4 Comments

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

Thai Coconut Bliss Soup
Recipe from The Raw Food Detox Diet by Natalia Rose
makes 2-4 servings

It is one of Natalia’s favorite soups and now I know why. It is beyond divine!! Such creamy deliciousness! I love all things coconut so was excited by a soup that used 3 young coconuts! It was so creamy and full of flavor. I know that anyone would love this soup, as long as they don’t mind coconuts of course! Plus I love that you have coconut water left over after the recipe. I love love love coconut water, it is totally magical. And of course, as with most raw soups this is super easy to make (once the coconuts are open!).

soup top

 1 cup sliced thinly shiitake mushrooms
3 tablespoons chopped fresh basil
1/2 cup fresh lime juice
1 teaspoon Celtic sea salt
Meat of 3 young coconuts
1 1/2 cups coconut water
1 tablespoon fresh minced ginger
1/4 cup olive oil
4 dates, pitted
1 tablespoon Nama Shoyu soy sauce
1 clove garlic

  1. Place the mushrooms, basil, 1/4 cup of lime juice, and the sea salt in a small bowl. Mix well and set aside.
  2. Blend the coconut meat, coconut water, ginger, olive oil, dates, soy sauce, the remaining 1/4 of lime juice, and garlic in a blender until smooth.
  3. Pour the blended mixture into bowls. Garnish with the marinate mushrooms and basil mixture.

soup close up side

soup close up

Raw Chocolate Chip Cookie Dough

30 Jul 2009 2 Comments

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

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.

cookie dough

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!!!

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

Raw Oatmeal Raisin Cookies

29 Jul 2009 Leave a comment

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

These raw cookies tasted like regular amazing oatmeal raisin cookies!! So deeeelish!!  I would suggest that you double or triple this recipe as these went so fast! The oats softened up in the dehydrator and the cookies were soft and sweet. I am so amazed and highly recommend these! Plus they are so cute 🙂

oatmeal cookies

Raw Oatmeal Raisin Cookies
makes around 12 cookies

2 raw rolled oats (you can use oat groats as well)
1/2 cup almonds
1/2 cup raisins
1/2 cup agave nectar
1/4 cup cashews

1. Grind 1/2 the oats, 1/2 the almonds and cashews in food processor until fine.
2. Pour into a large bowl
3. Pulse the rest of the almonds until chunky
4. Transfer almonds to bowl
5. Add raisins and agave nectar to bowl and combine
6. With your hands or a ice cream scoop make rounds of dough and flatten onto mesh dehydrator sheet
7. Dehydrate for about 12 hours at 110 degrees.

Note: If you are using your hands to form the dough it will be very very sticky, but so worth it! They will fall apart a little while making, but the dehydrator sorts that out.

 oatmeal cookies close up

Super Fast Veggie Stir-fry

28 Jul 2009 1 Comment

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

I am sure everyone has those nights where they need to throw dinner together quickly or you have an abundance of gorgeous veggies in the fridge you have to use up soon. Here is a great go to stir-fry recipe that I throw together when I need something like that. Super fast, tons of nutrition and really deelish! Of course you can substitute any veggies you have in the fridge for what I have used. The same goes with the seasonings. Also I tend to just pour on the ingredients so the measurements are not exact and you should season to taste.

stir-fry side

Super Fast Veggie Stir-fry

1 tablespoon canola
1 medium onion, chopped
2 cloves of garlic, chopped
1 red pepper, sliced
1/2 lb snap peas, cleaned
1/4 head of red cabbage, chopped
8 ounces of mini portobello mushrooms, sliced
1 package of seitan or soy chicken (I used Morningstar meal starters chicken)
3 tablespoons mirin
2 tablespoons agave
2 tablespoons tamari
1 teaspoon ginger powder (or fresh ginger)
1 teaspoon Sriracha

    1. Heat the oil in a wok or large pan and add onions and garlic and sauté for about 2-3 minutes
    2. Add the red pepper, snap peas, cabbage, mushrooms and soy chicken and combine well
    3. Add the mirin, agave, tamari, ginger powder and sritacha and mix well
    4. Continue to sauté for another 4 minutes or until the veggies reach your desired texture
    5. Taste and adjust seasonings, Enjoy 🙂

stir-fry top

Six Reasons to Drink Green Juice Every Day

23 Jul 2009 2 Comments

by marisashealthykitchen in In the News, Raw Vegan Recipes Tags: , , , , , ,

Six Reasons to Drink Green Juice Every Day

Check out this short article on the fabulous benefits of Green Juice! MMMM!!! We drink our juice or green smoothies every morning but it is still nice to be reminded of the benefits we are getting. I love doing what is more beneficial for me as much as possible and why not have that be the focus and start of each and every day!?!

So even if you don’t own a juicer you can always either make a quick green smoothie or go to a local juice store and order one up. Love it!

Here is my favorite recipe for our everyday green juice. But of course feel free to spice it up every once in a while for a change.

My go to recipe is:

  • 2 different heads of greens (kale, chard, romaine, etc.)
  • either a celery or cucumber base (3-5 stalks of celery or 1/2-whole cucumber)
  • 1-2 green apples

It is really very simple and the whole process from washing the greens, juicing to cleaning the juicer happens in less than 15 minutes! So there is no time excuse for me, unless I am truly rushing out the door and then I could always stop at a local juice place and order it up I always try to use as many organic veggies as possible. We drink these raw and we want to get the maximum benefits, so organic is the only way to go!

 

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