Monday, December 10, 2018

Sesame Ginger Glass Noodle Ramen with Kelp

Super vibrant dish in color and nutrient density. Kelp noodles are a magical alternative to high calorie, starchy noodles at only 6 calories per severing! Yup, I said six. They're naturally gluten free and fat free with only 3 ingredients: water, kelp, sodium alginate (a naturally occurring salt in brown seaweed). Full of vitamins A, B, and C as well as minerals like magnesium, calcium, zinc and iron.

It's easy to turn rubbery raw kelp noodles into silky smooth strands of angle hair glass noodles with the right treatment, and tasteful ingredients. A creamy nutty dressing will speed up the silkening process, after soaking your kelp noodles in a warm bath of baking soda and Bragg's liquid amino acids (LAA) for an hour or more. For this recipe, I also added 1 spaghetti squash to my kelp noodle base to thicken my bowls. It just makes the dish a little more warm and hearty - totally optional for colder weather day! 

glaze for eggplant

garnish for topping

kelp noodle about to get soaked

soaking kelp bath

kelp noodles and spaghetti squash on top

mushroom sautée

steamed veggies

Top your noodle bowls with a rainbow of veggies and enjoy every slurp! Feel free to improvise with leftover veggies you may have in the fridge, or follow my recipe exactly. 

Sesame Ginger Glass Noodle Ramen
by Sarah Farsh December 9th, 2018 - serves 4
  • 24oz Sea Tangle Kelp Noodles
  • 2 tsp baking soda
  • 1 tbsp Bragg's LAA
  • warm water
Sesame Ginger Peanut Dressing: 
  • 2 tbsp tahini - fresh ground organic sesame seeds
  • 2 tbsp fresh ground organic sprouted raw almond butter
  • 1 tsp miso paste
  • 1 tsp pure pomegranate molasses
  • 2 tbsp fresh pressed lemon juice (about juice from 1 lemon)
  • 2" fresh ginger, peeled
  • 1/2 tsp fresh ginger juice
  • 1 tbsp LAA
  • 2 tbsp grade B maple syrup
  • 1 tbsp cilantro
  • 3 cloves fresh garlic
  • 1 tsp fresh ground pepper 
  • splash rice wine vinegar
  • 1" lemon grass root 
  • 2 tbsp (or a splash more) so delicious vanilla unsweetened coconut milk
Rainbow Vegetable Topping:
  • 2 cups wild mushroom (shiitak, maitake, oyster) sliced and sautéd with 2 tbsp LAA, 1 tsp fresh minced garlic
  • 2 Japanese eggplants, steamed or baked with miso glaze (1 tbsp coconut oil, 1 tbsp miso paste, 1 tbsp maple syrup, 1 tbsp rice wine vinegar)
  • 2 Japanese yams or kamboocha squash (unpeeled), steamed for 7-10min
  • 4  baby bok choy, steamed for 2min OR raw collard green ribbons 
  • organic baby broccoli, steamed for 4-5min 
  • Garnish: fresh sliced persian cucumber, fresh sliced watermelon radish (with skin), fresh green snap peas, fresh cilantro, toasted sesame seeds and crushed peanuts
Soak kelp noodles in bath of water, LAA and baking soda for at least 1 hour, or overnight. Meanwhile, blend all Sesame Ginger Dressing ingredients together (muddle, whisk, shake or blend) and set aside.

Slice open spaghetti squash, scoop out seeds and bake for 35-45min on 375 degrees. Whisk coconut oil, miso paste, maple syrup, and vinegar together to make a glaze for eggplant. Slice eggplant in half vertically and score diamonds into meat and paint with miso glaze. Bake or steam until cooked (about 12 min steam, or 30min to bake on 375). Sauté mushrooms with LAA and garlic. Steam yams, baby bok choy and baby broccoli until soft to liking. 

Drain kelp noodles and pat dry with paper towel to remove any access water. Scrape out spaghetti squash with a fork and pile on top of kelp noodles. Poor Sesame Ginger Dressing on top of noodles and mix together well. Serve noodles in serving bowls, and top with roasted eggplant, sautéed mushrooms, steamed yams, bok choy, broccoli, fresh snap peas, raw watermelon radish and garnish (or add your own flavor of veggie toppings!)

Sunday, November 18, 2018

Aquamarine Queen Smoothie with Live Probiotics

Enjoy this aquamarine blue-green algae magic smoothie for energy, blood cell rejuvenation, inner glow, antioxidants, phytochemicals and live probiotics! I keep my live probiotic pills inside the refrigerator (like where you find them in health food stores), open the capsule and dump the powder into my blender with smoothie ingredients to maximize intake. and digestion.

I've added spirulina powder which gives this smoothie it's deep blueish green pigment and also provides protein, B1, B2, Copper, Iron and small amounts of almost every other nutrient you need. If you're looking for an additional protein boost, feel free to add a scoop of pure pea protein powder!

Aquamarine Queen Smoothie with Live Probiotics
by Sarah Farsh November 5th 2018
  • 2 cups frozen lacinato kale
  • 1/2 frozen banana
  • 2 tbsp frozen blueberries
  • 1 tbsp spirulina
  • 1 tbsp dried coconut flakes or powder
  • 1 tsp excellent cinnamon
  • 1 probiotic capsule, opened and emptied into blender (discard capsule exterior)
  • 2 scoops organic pure pea protein powder (extra protein boost - optional)
  • 3 ice cubes
  • 2 cups water
Blend all ingredients together in a VitaMix or high powered blender until all smooth and ready to drink right away!

Sunday, November 11, 2018

Midnight Moon Glow Bowl

A dark and sexy start to a Sunday morning - frozen cacao and spirulina for a big glow.

Midnight Moon Glow Bowl
by Sarah Farsh November 11th 2018
  • 2 cups frozen organic blueberries or acai berries
  • 1 cup frozen organic raspberries
  • 2 tbsp frozen mango
  • 1 - 2 cups frozen purple kale
  • 1 probiotic pill, opened and dumped
  • 1 tbsp macca powder
  • 2 tsp spirulina powder
  • 3 tbsp organic cacao powder
  • fresh pineapple, banana and kiwi
  • hot sticky granola: organic oats, chia seeds, special cinnamon, pink Himalayan salt, organic vanilla extract, organic pumpkin maple syrup, raisins

Lightly toast all the dry "hot sticky granola" ingredients together on a skillet (minus the maple syrup). Meanwhile, blend frozen blueberries, raspberries, mango, kale, probiotic powder, macca, spirulina and cacao in VitaMix - you'll need to use the plunger and dig ingredients into blender until they become a sorbet like texture. Add maple syrup to your skillet on super low heat, mix. Scoop acai sorbet mixture into 2 separate bowls, top with fresh fruit, warm granola and enjoy!

Sweet & Smokey Jackfruit Tacos

These tacos look and taste like there is shredded meat inside, but it's all fruit! Canned jackfruit makes it really easy to cook with this magic plant - have fun tricking your guests to veg!

Sweet & Smokey Jackfruit Tacos
by Sarah Farsh November 10th 201
  • 1 can TJ’s Organic Jack Fruit, drained
  • 2-3 tbsp organic coconut aminos (or Bragg's Liquid Amino Acids: BLAA)
  • 1 - 2 tsp Safinter Pimento De La Vera - Smoked Paprika Powder
  • 1 - 2 tsp Los Chileros - Chile Chipotle Powder 
  • 1/4 cup Burbon Barrel Pumpkin Spice Maple Syrup 
  • 1 - 2 tsp Celtic Sea Salt
  • 1 tsp cumin powder 
  • Fresh cracked black pepper
  • Fresh organic corn tortillas
  • TJ's Fresh Tomatillo Salsa
  • Toppings: Guacamole, cilantro, kieffer lime (or regs)
  • Wildbrine Red Beet & Cabbage Raw Probiotic Sauerkraut
Preheat oven to 375 degrees. Open jackfruit can and drain out water. Dump jackfruit onto a cookie sheet, and rip apart with fingers or fork so fruit resembles shredded pork or chicken. Season with coconut aminos, smoked paprika, chile chipotle, celtic sea salt, pepper and maple syrup. Mix and bake in oven for 15 - 20 minuets. Warm up corn tortilla on stovetop or oven to desired temperature before loading with cooked jackfruit, guacamole, tomatillo, red beet sauerkraut and fresh cilantro leaves. Enjoy!

Wednesday, November 7, 2018

Raw Vegan Sugar Free Chocolate Blocks

My local grocery stores discontinued my favorite raw chocolate bar, so I had to make my own! This was super easy to make using a VitaMix blender, you can make this less or more sweet to your liking. Keep frozen and enjoy!

Raw Vegan Sugar-Free Chocolate Blocks 
by Sarah Farsh November 7th 2018
2 cups cacao nibs (unsweetened)
1/4 cup cocoa powder (unsweetened)
2 tbsp raisins
1 cup maple syrup
1 tsp vanilla
1 tsp cinnamon
dash of water (as needed)
freeze dried strawberries
coconut flakes
Gol Gav Zaban (Persian purple tea - Borage)

In a VitaMix or high powered blender, blend cacao nibs, cocoa powder, raisins, maple syrup, vanilla, cinnamon and a dash of water so blender will pulse. Use plunger to blend ingredients until smooth but still hard. Scoop out chocolate and spread out on a cookie sheet with spatula, and top with freeze dried strawberries, coconut flakes and Gol Gav Zaban. Freeze in freezer for a few hours and slice, keep frozen until ready to eat!

Sunday, November 4, 2018

Red Kuri with Green Lentils and Cauliflower Rice

This stew is super comforting for a cool autumn eve – with plenty of lunch leftovers. Red Kuri squash almost looks like a small pumpkin, but has a soft skin that's easier to slice open. This squash is super yummy - sweet and buttery on it's own and amplified in this seasonal stew. Serve with brown rice, quinoa, on it's own or with cauliflower rice - for energy, nutrients and bliss!

Red Kuri with Green Lentils and Cauliflower Rice
by Sarah Farsh November 3, 2018
  • 1 sweet onion, minced
  • 1 red kuri squash (or kamboocha squash is similar)
  • 1 tbsp coconut oil
  • 3 tbsp green onion, sliced
  • 2 tbsp Bragg's liquid amino acid (BLAA)
  • 1 tbsp fresh ginger, minced
  • 1 tsp fresh ginger
  • 1 tsp ginger powder
  • 1 tsp cumin seeds
  • 1 tbsp pumpkin maple syrup (or regular maple syrup)
  • 1 can reduced fat organic coconut milk
  • 2 tsp Celtic seas salt
  • 1 tsp whole black peppercorn, fresh ground
  • 1/2 lemon, juiced - no seeds
  • 1 - 2 cups green lentils 
  • Serve with: frozen cauliflower rice, frozen pease, fresh collard greens (chiffonade)
In a large soup or stew pot, dry sauté onion, then add garlic and ginger. Meanwhile, slice Kuri Squash in half and scoop out seeds and cube. You don’t need to peel Kuri or Kamboocha Squash, the skin softens and is totally edible once cooked! (If you like seeds, you can keep the ones you scooped out and bake separately on a cookie sheet as a snack!) Add cubed squash to sautéed onions and add coconut oil (or water to prevent sticking) green onions, BLAA, ginger powder, cumin seeds, maple syrup, coconut milk, salt, pepper and lemon juice. Sautéed well on medium heat for about 5 minutes. Add dried green lentils and fill pot with water so you have 1/2" - 1" of water over contents. Stir well/lightly and let simmer under medium heat until lentils are cooked - about 15min. Microwave or heat up desired amount of cauliflower rice and green peas - top with curry and garnish with fresh collard greens ribbons.

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!