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. 

Feta Sabzi (Feta w/ Fresh Herbs & Greens)

This Sabzi mixture is so yummy with a fresh warm French baguette, on top of salad or with scrambled eggs! If you're Vegan, you can substitute Feta Cheese with a small wheel of Kite Hill Soft Original Almond Cheese and just pile the fresh Sabzi mixture on top!

Feta Sabzi
by Sarah Farsh March 4th, 2018
  • 2 cups fresh dill, chopped
  • 1 cup fresh parsly, chopped
  • 1/2 cup fresh green onions, chopped
  • 6-7 sun dried tomatoes (in oil), chopped 
  • 1/2 cup olive oil
  • salt/pepper to taste
  • blocks of feta cheese or a wheel of Kite Hill Soft Original Almond Cheese 
  • pomegranate seeds for garnish
In a large bowl, mix together dill, parsley, green onions, sun dried tomatoes, olive oil, salt and pepper together. Plate cheese and pile herb and green mixture on top of cheese, top with fresh pomegranate seeds and enjoy! 

Sunday, August 6, 2017

Low Fat Vegan Silken Cashew Pudding

Eat your heart out, there's no need to feel guilty with this creamy silken chocolate puddin'. By using organic silken tofu as the base, this sweet treat stays low in fat with an added boost of protein. You're also getting fiber and healthy fats from the date molasses and raw cashews. Enjoy this energy boosting snack during the day, or as healthy dessert!

Low Fat Vegan Silken Cashew Chocolate Pudding
by Sarah Farsh August 6th, 2017
  • 16 oz Nasoya organic silken tofu
  • 1/2 cup unsweetened pure cocoa powder
  • 1/4 cup raw cashews, soaked in water
  • 1 tsp ground coffee, french roast
  • 1/4 cup date molasses
  • 4 drops stevia
  • 1/2 tsp pink himalayan sea salt
  • garnish: raw granola, coconut flakes, berries, and cherries
Soak your cashew nuts in water for at least 15min and drain. Place all ingredients accept for "garnish" into VitaMix or high powered blender. Blend until creamy and smooth. Transfer creamy pudding into a container cool for at least 2 hours prior to serving. Serve with garnishes listed, or get more creative! Enjoy for breakfast, lunch or dessert!