Wednesday, June 8, 2016

Curried Spaghetti Squash Chow Mein

This is a really fun recipe to make for a group of friends since you can make a big batch to share. It's super satisfying and flavorful - a real crowd pleaser. I fused Indian and Asian spices together for this stir fry which came out exotic and flavorful! If you have leftovers, you can fill rice paper wraps with the Chow Mein for a totally new dish you can eat with your hands!


Spaghetti Squash Chow Mein
by Sarah Farsh June 6, 2016
  • 1 large or 2 small spaghetti squash
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 tbsp coconut oil
  • Coconut oil spray
  • 2 tbsp hoisin sauce
  • 1/2 tsp agave nectar 
  • 1/2 tsp cayenne pepper (less if you don't like spicy)
  • 1-2 tbsp rice vinegar 
  • 2 - 3 tbsp tamari
  • 1 tsp sesame oil
  • 1 tsp indian curry spice
  • 1 cup green peas - frozen or fresh
  • 2 cups baby portobello mushrooms, sliced thin
  • 1/2 cup red sweet bell peppers, sliced thin
  • Garnish: fresh basil, fresh cilantro, fresh scallions and crushed peanuts
Cut spaghetti squash in half, horizontally and scoop seeds out. Lay skin side down on a cookie sheet, so that the inside of the squash is facing you. Spray inside of squash with coconut oil, and sprinkle with salt/pepper/garlic powder. Bake at 450 degrees for 30 - 40 minutes. Meanwhile, heat up a large stir fry pan with coconut oil. Sauté scallions, add garlic and minced ginger. Add hoisin sauce, agave, cayenne, rice vinegar, tamari, sesame oil and curry spice - mix well to combine into sauce. Add mushrooms and bell peppers and continue sauté. Once squash is baked, allow to cool until you can handle with your hands, and scoop out the squash away from the skin with a fork, so it breaks apart into strings. Discard the waxy skin of squash, it's not eatable. Add spaghetti squash to stir fry, and toss together lightly into sauce using thongs - so you don't break down the squash. Add green peas last and continue cooking until peas are warmed up. Serve with fresh basil, cilantro, scallions and crushed peanuts! 

Sunday, June 5, 2016

Indian Coconut Curry with Kamboocha & Collards

I love curry and it's probably my favorite thing to make. It's so comforting, satisfying, aromatic and you can feed a lot of people with one pot! I love cooking with my friends and family, and I enjoyed making this curry with my good friend Melissa.


Indian Coconut Curry with Kamboocha & Collards
by Sarah Farsh June 5, 2016
  • 1 shallot, minced
  • 2 tbsp coconut oil
  • 1 tbsp garlic, minced
  • 1 bunch of collard greens, center stems removed, chopped in ribbons
  • 1/2 kamboocha squash (about 2 cups), cubed
  • 2 - 3 cups chickpeas (I used sprouted raw chickpeas, or you can use canned)
  • 18 oz organic light coconut milk 
  • 2 - 3 cups organic low-sodium veggie broth (more or less depending how soupy you want it)
  • 2 tbsp indian curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1 tsp ginger (dried powder)
  • 1 tsp whole cumin seeds
  • salt/pepper to taste
In a large soup pot, heat up coconut oil and lightly sauté shallots. Add garlic, squash, coconut milk, chickpeas, veggie broth, curry powder, turmeric, cumin, ginger. Cook on medium so all ingredients stew together, about 20min or until squash is soft to fork. Reserve a small amount of collard greens to serve fresh with the hot curry, and add the rest of the collard greens to the cooked stew last. If you add the collard greens too early on, they will cook bitter. Mix curry with collard greens well, cook additional 5 minutes. Serve with rice, quinoa or straight up with fresh chopped collard greens. 


Thursday, June 2, 2016

Cold Peanut-Sesame Zoodles

Zoodles are all the rage - a gluten-free, dairy-free alternative to pasta. It's just a fancy way of saying spiralized zucchini - essentially just raw veggies. You can cook your zoodles or fix them up raw. For this recipe, I made the classic Chineese take-out inspired cold sesame noodles, raw! It literally takes minutes to make if you buy your zoodles pre-spiralized. You can find zoodles in pre-pack at Whole Foods Market, or get a spiralizer and sprilize your own. Enjoy!




Cold Peanut-Sesame Zoodles
by Sarah Farsh June 1, 2016

  • 2 packs zoodles (or about 10 zucchinis spirlized, you can mix in some spirlized sweet potato if you like!)
  • 2 tbsp chuncky peanut butter (I use 365 Everyday Value Organic PB from Whole Foods)
  • 4 tbsp tamari
  • 2 tbsp rice wine vinegar
  • 2 tsp agave nectar
  • 1 tsp seasame oil
  • 1 tsp fresh ginger, minced
  • 1 tsp fresh garlic, minced 
  • black pepper
  • pinch cayenne 
  • optional garnish: cilantro, basil, green onion and sesame seeds 
In a large bowl, whisk peanut butter, tamari, vinegar, agave, sesame oil, ginger and garlic together well to make dressing. Add zoodles and lightly toss. Chill in refrigerator 15 minutes before serving so the zoodles are lightly marinated in the sauce. Top with sesame seeds, cilantro, basil and green onion.

Thursday, May 5, 2016

Berry & Green Smoothie Bowl

I really love smoothies, I drink one just about everyday after a workout. They are so easy for a quick breakfast on the go – for the most important meal of the day! On the weekends I have a little more time to sit and enjoy my breakfast and this smoothie bowl is a super yummy way to pack in your greens in the morning. You can top/blend whatever fruits/seeds you have on-hand. I like to add a little extra protein boost using my favorite egg white protein powered. If you're vegan you can use a plant base-protein powered, or just skip that part. 





Berries & Greens Smoothie Bowl
by Sarah Farsh, May 1st 2016
  • 1/2 frozen banana
  • 1 cup frozen berries (blueberries/strawberries)
  • 1 cup frozen copped organic spinach
  • 2 tbsp Jay Robb Egg White Protein, Vanilla (optional)
  • Splash of almond milk or water
Toppings:
  • Peanut butter
  • Raw cacoa nibs
  • Sliced almonds
  • Sliced strawberries
  • Sliced blueberries
  • Honey or maple syrup (optional)

Place all smoothie ingredients into a VitaMix or high powered blender. Mash down the ingredients into the blade with a blender plunger until all ingredients are smoothed together. The texture should be like sorbet or gelato.

Spoon out the smoothie mixture, and top with your favorite toppings! Enjoy right away!


Monday, April 4, 2016

Szechuan Kelp Noodles

This dish is a great alternative to a messy Chinese take-out and super easy to whip up! Kelp noodles are an awesome alternative to pasta - made of seaweed! Super low in calorie, gluten-free, high in calcium, iron and fiber. I like them best simmered in a fragrant stew or sauce to soften up their naturally springy texture. Before I add them to a dish, I like to boil them for a few minutes to help soften up the texture and remove some of the natural occurring sodium. 





Szechuan Style Kelp Noodles
by Sarah Farsh April 4th, 2016
  • 1 pack Sea Tangle Kelp Noodles
  • 2 carrots, finely chopped
  • 8 oz baby portobello mushrooms (or wild mushroom mix), chopped
  • 1 cup bean sprouts
  • 1 shallot, diced
  • 1 tbsp garlic, minced
  • 1 tbsp Ziggy Marley's Lemon Ginger Coconut Oil
  • 1 tsp sesame oil
  • 1 1/2 tbsp hoisin sauce
  • 1 tsp agave
  • Splash of veggie broth
  • 1 tbsp Bragg's Liquid Aminos
  • Salt/pepper/chili flakes to taste
  • Garnish: scallions, crushed peanuts
Boil a pot of water, add kelp noodles and let them soak. Meanwhile, heat up a wok with the coconut oil and sesame oil, sauté onions. Add garlic, carrots and mushrooms, lightly saute adding splashes of veggie broth as needed (to avoid veggies sticking to pan). Add hoisin sauce, agave, liquid aminos to pan and mix well. If you want more sauce, add a little more veggie broth. Add 2 tbsp scallions and salt/pepper/chili flakes to taste. Once veggie mix cooks down and is caramelized (about 5-7 minutes), drain kelp noodles from boiling water, and add the drained noodles into wok. Mix well and simmer for a few more minutes, so kelp noodles melt into sauce. Plate and top with scallions and crushed peanuts!

Saturday, March 26, 2016

Green Goddess Salad

I really love salad in general, I eat one every day. My salad bowls are normally based with kale or arugula and whatever legumes I have on hand. I don't normally write home about them since they're usually pretty simple and not all that exiting to post, but this one came out so beautiful that I had to share. 


Green Goddess Salad
by Sarah Farsh March 26th, 2016
  • handful lacinato (or dinosaur) kale, chopped
  • handful of fresh baby spinach
  • 2 tbsp fresh cilantro, chopped
  • 1/2 avocado
  • 1/2 cup cooked quinoa
  • 2 tbsp goji berries
  • 1 tbsp sliced almonds
  • dressing of choice - I used a store bought Miso Ginger
Plate up all greens, top with quinoa, avocado, goji's, sliced almonds and dressing of choice. Enjoy!


Spaghetti Squash with Basil Pesto & Crispy Kallettes

This super light and bright dish is a perfect way to welcome in the Spring! Spaghetti squash is low in carbs, high in fiber and packed with plant base nutrients. It's a great alternative to starchy based meals like pasta or rice and can be dressed up with creamy sauces like basil pesto or cashew cream. If you want an extra veggie kick, you can add a handful of kale to your pesto sauce before you blend! 


Spaghetti Squash with Basil Pesto & Crispy Kallettes
by Sarah Farsh March 25, 2016

  • 1 large spaghetti squash, cut in half vertically with seeds scooped out
  • sprinkle garlic powder
  • sprinkle onion powder
  • 1/4 cup raw almonds, soaked in water for 30min
  • 2 cups fresh basil
  • 2-3 cloves fresh garlic
  • Juice of 1/2 lemon
  • 3 sun-dried tomatoes
  • 1/4 cup veggie broth
  • 3 tbsp nutritional yeast
  • salt/pepper to taste
  • 1 bag Kallettes (or brussels sprouts or veg of choice)
  • 1 oz pack, Ziggy Marley Lemon Ginger Coconut Oil
  • 1 tbsp coconut oil
  • 1 tsp roasted pine nuts, optional
Preheat oven to 400 degrees. Prepare 2 cookie sheets - non-stick or spray with coconut oil. Rub a little bit of the Ziggy Marley Lemon Ginger Coconut Oil onto the insides of the squash, you can leave a few pieces of coconut oil in the squash for baking. Sprinkle garlic and onion powder to the insides of the squash, then place squash face down onto one cookie sheet. Bake for 45 minutes. On the second baking sheet, roast your Kallettes or veg of choice with salt/pepper to taste and a little coconut oil.

Meanwhile, in VitaMix or food processor, combine almonds, basil, garlic cloves, lemon juice, sun-dried tomatoes, veggie broth and nutritional yeast together and pulse until sauce is to consistency of your liking. You can add some kale to this mixture for extra veggie kick. 

Once the squash is baked, scoop out the squash meet with a fork. It will easily pull out resembling spaghetti. Plate your squash, poor pesto on top, add roasted kallettes or veg of choice and garnish with roasted pine nuts.