August 14, 2019 by This tomato and garlic pie with rosemary cracker crust recipe is delicious hot or cold. Of course, like all the recipes on my site, it’s gluten-free and dairy-free. [Read more…] about Savory Tomato & Garlic Pie with Rosemary Cracker Crust
August 8, 2019 by On a hot summer day, this refreshing and icy watermelon slushie with coconut ice is sure to hit the spot. You can start with a spoon, then slurp the rest up with a straw. Save on Healthy Ingredients I made this recipe for Vitacost.com, my favorite place to shop for healthy ingredients at a fraction of the price of what I’d pay at the grocery store. Watermelon Slushie with Coconut Ice Add to Collection Go to Collections No ratings yet Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings4 US ImperialMetric IngredientsWatermelon Slushie6 cups watermelon cubed, frozen overnight*Coconut Milk Ice 1 can coconut milk (can) 13.5 oz can, refrigerated overnight2 tsp. date syrup or liquid sweetener of choice**1 lime juice only: use 1.5 tsp 3/4 tsp. vanilla extract6-8 ice cubes more as needed InstructionsOpen the can of coconut milk and remove the top cream only to a blender or food processor. Reserve the liquid for another use (like a smoothie). To the blender, add the date syrup, if using, along with the lime juice, vanilla, and ice cubes. Quickly pulse until a slushie consistency forms. Remove to a small bowl, cover, and freeze while you prepare the watermelon slushie.Rinse and dry the blender or food processor. Now add the frozen watermelon chunks and process until a slushie consistency forms.Layer alternating layer of the coconut and watermelon slushie in 4 short serving glasses or bowls, as you wish.Top with slivered almonds and a drizzle of date syrup. Recipe Notes*Simply chop and put in a glass tupperware or zip-top bag and freeze. **For a less sweet treat, you can omit, especially if you will drizzle sweetener on top. Did you make this recipe? Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.
July 9, 2019 by This Chinese-takeout-inspired Crispy Orange Sesame Cauliflower is sure to hit the spot. Lightly breaded with a gluten free coating, then doused in a delicious sticky savory + sweet orange dressing, these will fly off the plate. [Read more…] about Crispy Orange Sesame Cauliflower
July 3, 2019 by These creamy vegan coconut key lime bars make for an easy yet crowd-pleasing dinner party dessert. Vegan Coconut Key Lime Bars Add to Collection Go to Collections No ratings yet Prep Time 15 minutes minutes Cook Time 4 hours hours Total Time 15 minutes minutes Servings16 squares US ImperialMetric IngredientsCRUST18 date pitted1.5 cup tigernut flour or almond flour4 tsp. coconut flour½ tsp. cinnamon1 tsp. water plus more if neededKEY LIME FILLING2 1/4 cups cashews (raw) soaked in water at least 4 hours or overnight, then drained6-8 lime key limes or regular limes, juice only, should yield 3/4 cup ½ cup coconut nectar¾ cup coconut oil (unrefined)1 tsp. vanilla extract optionalwater as needed to blend, will not need for high-speed blenderWHIPPED COCONUT CREAM TOPPING1 cup coconut cream from can, chilled about 2 hours, or overnight (use Thai Kitchen brand)GARNISHshredded coconut lightly toasted1 lime cut into small wedges InstructionsIn preparation for making the whipped coconut cream later, place a metal mixing bowl and the 2 beaters from an electric beater in the refrigerator to get cold.Make the crust: In a blender, blend the dates, tigernut flour, coconut flour, and cinnamon. Add a little bit of water, 1 teaspoon at a time, to help it blend, if needed. A dough-like consistency should form.Line a 7x7 baking dish with parchment paper, so that you can easily remove the cake when done. Use your fingers to push the tigernut/date mixture into the bottom of the pan, evenly, to form the crust.Next, make the key lime filling: Into a blender, add cashews, lime juice, coconut nectar, coconut oil, and vanilla. Blend until completely smooth, then pour on top of the crust. Place the baking dish in the refrigerator for about 4 hours until set.When the key lime portion has set, remove from the refrigerator, and carefully lift the cake out onto a flat surface. Cut into even size bars or squares.To make the whipped coconut cream: Remove the refrigerated mixing bowl, beaters, and coconut milk from the fridge. Open the can and use a spoon to scoop out the top thick white layer of coconut cream, reserving the liquid below for another use. Using and electric beater, beat the coconut cream in a bowl until stiff peaks form, about 5 minutes.Fill a pastry bag (or a zip-top bag with a corner cut off) with the coconut cream.Top each square with a dollop of coconut cream, toasted coconut, and a lime wedge. Did you make this recipe? Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.
May 17, 2019 by I originally threw this sweet and salty antioxidant salad together with ingredients I happened to have on hand. But, it ended up being so delicious, that I’ve kept making it and had to share the recipe with you. [Read more…] about Sweet & Salty Antioxidant Salad
April 1, 2019 by This hearty and flavorful, one-pan meal is as delicious as it is nutritious. Ready in less than 15 minutes, this will be a weeknight recipe you put on repeat. [Read more…] about Beans & Greens