Friday, October 12, 2018

Skinny Green Goddess Smoothie

This is my every single day smoothie--dark leafy green dom with a buttery pucker. A perfect breakfast for after workouts, or a sweet green pleasure. Glow from the inside out when you rise with dreamy greens on a daily.

My very favorite smoothie maker at Raw Juice in Equionox Paramus NJ shared his secret to frothy-smooth milkshake like consistency: Use frozen ingredients only, and don’t drown them in water!

Skinny Green Goddess Smoothie
By Sarah Farsh October 12, 2018

1 1/2 cups frozen organic blue curled kale
½ frozen organic banana
2 tbsp frozen organic mango cubes
1 tbsp raw sprouted almond butter (or unsweetened almond butter of choice)
1 tsp vanilla extract
1 tsp organic ground cinnamon powder
2 ½ cup water (or maple water, organic coconut water if you need something a little more sweet)

Blend all ingredients together in a VitaMix from low speed to hi until silky smooth. Enjoy!

Korean Keto Vegan Kelp Noodle Stir Fry

You can categories this dish as Paleo, Low-Carb or “Keto” which has been all the craze - another buzzy food trend of the moment. If you’re regularly eating a plant-base whole food diet, then guess what: your body is already pulling energy from glucose and “ketones”, and you’re metabolically flexible. So just keep going strong on your veggie trails, and you’ll fit right into the latest food styles without having to shuffle your kitchen wardrobe.

I’ve had this long love affair with kelp noodles, why? Just read the label, they’re like 10 calories for a whole bag. You can soften them up silky-smooth when you bathe them in a water bath with liquid aminos (and a little baking soda to speed up the process). Check out the transformation HERE.

I tapped my dear friend Annie Lee for her Korean Spinach recipe to create this low-carb, veggie-forward, gluten-free, vegan dish that all your dreams are made of. Enjoy!

Korean Keto Vegan Kelp Noodles
By Sarah Farsh October 12, 2018

16 oz organic baby spinach (don’t worry, it shrinks down when you cook!)
½ cup organic green onions, sliced
2 tsp fresh garlic, minced
1 tsp organic sesame oil
2 tsp liquid amminos
Fresh ground black pepper

Kelp Noodles:
24 oz organic kelp noodles
1 tbsp liquid amino acid
1 tsp baking soda

Stir Fry:
2 cups mixed wild mushrooms (maitake, shiitake, chanterelle, wood ear)
1 cup frozen organic shelled edamame beans
2 tbsp liquid amino acid
1 tsp organic sesame oil
1 tbsp fresh garlic, minced

steamed Kombucha squash slices or Japanese Yam
shreaded carrot
seasame seeds

Bring a large pot of water to a rolling boil and submerge all your spinach into boiling water. Blanch for about 40 seconds (don’t overcook!) and then drain the spinach and dump into a bowl of cold water to stop cooking immediately. Drain water and pat as dry as you can. Add remainder “spinach” ingredients into your blanched and damp spinach, mix well and set aside.  

Meanwhile, open kelp noodle container and remove water that comes inside bag. Soak noodles in bowl of water, liquid amino acid and baking soda – mix and let them soften. You can do this part the day before for extra smooth noodles.

Fire up a big wok and start stir-frying your “stir fry” ingredients. Drain kelp noodles and add noodles to sit fry – toss. Add your blanched spinach mix and give everything a good toss just a couple minutes before serving with garnish.

Sunday, July 1, 2018

Peanut Butter Kelp Noodles + Meyer Lemon Kale Salad

We had a fun July 4th potluck at work so I made this quick, easy, and healthy (primarily raw) big bowl of goodness. I let my kelp noodles simmer in boiling water to help quicken up softening process; your nut-base dressing is the secret agent to get them silky smoother. Enjoy!

Peanut Butter Kelp Noodles + Meyer Lemon Kale Salad
by Sarah Farsh, July 1st 2018 
party-sized portion 
  • 3 bags kelp noodles 
  • 1 pack chopped/cleaned fresh kale
  • 1/4 cup fresh ground organic peanut butter
  • 3 tbsp nutritional yeast 
  • 2 tbsp ground peanuts
  • 3 tsp liquid aminos
  • 2 tbsp unfiltered agave
  • 2 tbsp rice wine vinegar
  • 2 tsp fresh cilantro, minced
  • 2 tsp fresh green onion, minced
  • 1 meyer lemon, juiced
  • 1 tsp fresh ginger juice
  • 1 tsp fresh garlic, minced 
  • Garnish: Celtic Sea Salt, fresh ground black pepper, red pepper flakes, edamame beans, sesame seeds, crushed peanuts, and shredded carrot. 
Boil water in microwave or stove top, simmer kelp noodles in water for 10min. Meanwhile, in a large salad bowl whisk together peanut butter, nutritional yeast, liquid aminos, agave, vinegar, ginger juice, minced garlic, cilantro, and green onion together. Drain and pat-dry kelp noodles before immersing into dressing bowl. Mix with fork or hands and massage noodles into nut-dressing. In a separate bowl, message kale with meyer lemon juice and celtic sea salt. Top kale with kelp noodles and garnish to taste. Enjoy!

Sunday, June 3, 2018

Murder Your Vampire Raw Bowl: Kelp, Kale and Garlicky Tahini

If you're looking for something yummy/healthy/FAST to whip up for lunch or dinner, this is a great combo that will also protect you from vampires. This detoxifying meal is sure to electrify your inner glow in less than 10 minutes to make! It's raw, vegan, gluten-free, alkaline, etc. - and all the things your body deserves to be nourished with. 

I've shared my love affair for kelp noodles back when I first introduced them onto this blog on my Sesame Ginger Noodle post. If you don't already know how awesome kelp noodles are, google it. You'll love how low cal and versatile they make as a meal to enjoy, and when you crave more - you can come back to find more recipes on this blog featuring these stringy things. Here's to another one - enjoy!

Murder Your Vampire Raw Bowl: Kelp, Kale and Garlicky Tahini 
by Sarah Farsh, June 3rd 2018

  • 1 bag of Sea Tangle Kelp Noodles
  • 2 TBS Bragg's Liquid Aminos
  • about 3 cups hot water (just need enough to soak kelp noodles in)
  • 1 cup shelled edamame (I used bagged frozen, if you can't have soy I suggest fresh green sweet peas)
  • fresh green kale leaves (I used bagged that's already washed/chopped)
  • Optional Garnish: raw shiitake mushrooms, sesame seeds, Persian sumac or paprika 
  • Garlicky Tahini: 
    • 3 TBS raw tahini paste
    • Juice of 2 lemons
    • 4-5 cloves fresh garlic
    • 2 TBS nutritional yeast 
    • 1 tsp Bragg's liquid aminos
    • 1 tsp coconut palm syrup (or agave)
    • 1 tsp cayenne pepper (leave out if you're a baby)
    • 1 tsp coriander
    • pinch salt/pepper
    • few drops of water if needed to help blend in blender\
      • In a VitaMix or high powered blender - blend all ingredients together to make garlicky tahini dressing. 
Open bag of Kelp Noodles and drain out water that is inside of bag. Place noodles into a bowl and poor 2 TBS BLA and tea pot of hot water on top of noodles to help them soften. Let them sit for a few minutes. Meanwhile, make your tahini dressing following "Garlicky Tahini" line. In a separate bowl, toss half of the dressing with fresh kale to make salad - message your kale with the dressing to help soften and put aside (salad is ready to eat)

Drain water from kelp noodles, pat dry with paper towel before pouring reminder Garlicky Tahini dressing on kelp noodles - mix well. Add edamame beans and optional garnish provided in lineup. Plate and enjoy! 

Tuesday, May 15, 2018

Quick Coconut Curry Soup with Sweet Potato Noodles

I always keep frozen veggies stocked in freezer for quick and easy healthy meal solutions on the fly. Did you know that frozen veggies have just as much nutrients (if not more) as their fresh counterparts? Fresh fruits and veggies are picked at their peek, cleaned then flash frozen to lock in peek nutrients. Just be careful not to overcook, and you'll benefit from vitamins and phytochemicals with fresh or frozen ingredients!

I whipped up this Chinese style curry soup in just 15 minutes! Amped with nutrients and flavor that tastes like you stewed all day. Enjoy!

Chinese Style Coconut Curry Soup
by Sarah Farsh May 14, 2018

  • 1 cup fresh coconut milk (you can use canned, or blend meat from 1 young coconut together with the coconut juice inside after you crack open)
  • 32 oz organic vegetable broth
  • 2 tbsp Frontier Organic Curry Powder
  • 1 tbsp tamari sauce
  • 1 cup frozen cauliflower
  • 1 cup frozen broccoli
  • 1 cup frozen wild mushroom blend
  • 1 cup frozen green peas 
  • 1 brick organic tofu, cubed
  • 1 cup frozen whole leaf spinach or kale
  • 12oz Jangteo noodles (Chinese sweet potato noodles, or rice noodles)
  • hot chili peppers (more/less depending how spicy you can handle)
In a soup pot, heat up coconut milk, veggie broth, spices and frozen veggies until liquid starts to boil. Add tamari sauce, green peas, tofu, noodles and green leaves (spinach of kale) 5 minutes before serving. Enjoy! 

Tuesday, March 13, 2018

Smokin' Hot Skinny Summer Soup

This veggie forward soup makes getting ready for summer hearty and YUMMY! Rich in nutrients and phytochemicals; no added oils and packed with flavor. You can make a big pot and freeze Ziplock's of lunch sized portions for fast, easy and healthy lunches on the run. Enjoy!

Because Summers Coming!

Smokin' Hot Skinny Summer Soup 
by Sarah Farsh March 13, 2018
  • 2 cups onion, diced
  • 2 cups Japanese yams (or potato of choice), cubed
  • 2 cups zucchini squash noodles
  • 1 cup zucchini chopped
  • 1 cup carrots, chopped
  • 32oz Engine 2 Low Sodium Veggie Stock
  • 2 cups Pomi Chopped Tomatoes
  • Jalapeño peppers (as much as you can handle)
  • 8oz cannellini beans w/ juice
  • 1 lemon juiced
  • 1 bunch purple kale
  • Italian seasoning or make your own: 2 tbsp garlic powder, 1 tsp onion powder, 2 tbsp dried parsley 1 tsp oregano, 1 tsp paprika, salt/pepper to taste
In a large soup pot, dry saute onions, add potatoes and spices - splash veggie broth as needed so veggies don't stick to pan. Saute onions and potatoes on high for a few minutes to get juices flowing, add carrots, zucchini, crushed tomatoes, lemon, veggie broth, jalapeños, beans w/ bean juice, and zucchini noodles. Let simmer about 15min and add purple kale 2 minutes before serving. Serve straight up or  with warm french baguette! Really yummy w/ nutritional yeast sprinkled on top! 

Sunday, March 4, 2018

Zucchini Noodle Stir Fry

You can make this plant base zucchini noodle stir fry faster than ordering in delivery! Gluten free, veggie forward and totally guilt free - FULL of flavor and nutrients, enjoy!

Zucchini Noodle Stir Fry
by Sarah Farsh March, 2018

  • 1 tsp coconut oil
  • 1 pack fresh wild mushrooms (or baby portobellos sliced)
  • 3 cloves garlic, minced 
  • 1 tbsp liquid aminos
  • 1/2 tsp sesame oil
  • 1 pack fresh zucchini noodles (produce section at Whole Foods Market)
  • 1 pack fresh baby spinach
  • 1 cup frozen or fresh quinoa
  • 1/2 cup frozen peas
  • splash of water or veggie stock
Heat up a large wok and melt coconut oil, sauté  mushrooms first, add garlic, liquid aminos, sesame oil, zucchini noodles, quinoa, frozen peas and sauté on high heat, add water or veggie broth as needed if sticking to pan, add spinach last and season with red chili flakes and sesame seeds.