Sunday, July 29, 2012

Muscle Maker Smoothie

After a long intense bike ride outdoors, there's nothing more nourishing to me than a cold blended smoothie. This morning I went on a beautiful ride with Zach and my parents. After the ride, my mom and I whipped up these Muscle Maker Smoothies to help us recover.


They were satisfying, delicious, and energizing.

Muscle Maker Smoothie
by Sarah Farsh July 29, 2012
  • 1/2 cup oats
  • 1/2 cup raw almonds
  • 1/2 cup fresh young coconut meat
  • 1/4 cup raw cacao
  • 2 frozen bananas
  • 4 cups water
In a Vitamix or high powered blender, blend all ingredients together until smooth. If you like a more liquidy consistency, just add a little bit more water. 


Wednesday, July 25, 2012

Zach's Very Veggie Pasta

Another lucky night for me - Zach cooked.




Zach's Very Veggie Pasta
by Zachary Schriever, July 2012

  • zucchini squash, diced
  • 2 carrots, diced
  • 1 red bell pepper, diced
  • 1 pack baby portobello mushrooms, diced
  • 1 sweet onion, diced
  • 1 can organic tomato paste
  • 1 can organic crushed tomatoes
  • 1 tsp chili flakes
  • 1 lb cooked stone ground whole wheat pasta
  • black and green olives, diced for garnish


In a large pot, dry saute onions, zucchini, carrots, bell peppers, and mushrooms. Add in chili flakes and tomato paste and crushed tomatoes. Cook for 25-30min then toss with cooked pasta. Top with olives.

Thursday, July 19, 2012

Persian Ice Cream

Pistachio, rosewater and saffron are the basic ingredients used to create Persian Ice Cream - Yum. I ditched the cream part and turned this frozen treat into another raw, vegan, soy free phenomenon. Gerry came over to help me eat it all.



Gerry and Minou shelling pistachios

I really love pistachios...

and saffron.

Persian Ice Cream
Raw, Vegan, Pistachio Rose Ice Cream
by Sarah Farsh July 19, 2012
  • 4 cups ice (add more if needed)
  • 1/2 cup shelled pistachios
  • 1 tsp Persian saffron
  • 2 tsp rose water
  • 1/4 cup maple syrup
In a small glass, poor 1 tbsp hot water on top of saffron and let soak for a minute - this activates the flavors of the saffron. Meanwhile, place pistachios, rose water, ice and maple syrup into vitamix - in that order. Poor in saffron along with the soaking water - making sure not to leave any saffron pieces behind (this stuff coasts more than gold). Start blender on low then immediately turn to high. Using tamper, press ice into blades quickly until everything is blended. This will all happen in 2 minutes. Serve immediately.

Wednesday, July 18, 2012

I Can't Believe It's Not Chocolate Mint Ice Cream!

Seriously...
I can't.


Raw, Soy Free, Vegan, Chocolate Mint Ice Cream - that tastes just like ice cream. 
You'll need a Vitamix for this phenomenon... that's the only way to achieve the ice cream texture for this recipe. Unless, of course, you hire a ninja that can crush ice before it melts, at 240 mph.
  • 4 cups ice
  • 1/2 cup raw cashews
  • 1/4 cup raw, unsweetened cocao powder
  • 1 tsp pure mint extract
  • 4 tbsp or 1/4 cup maple syrup - more or less to taste.
In Vitamix, blend all ingredients together using tamper. Start blender speed on low, then turn it up while plunging the tamper down until all ingredients are smooth. Serve immediately - this does not freeze over well... Serve for dessert and have fun fooling all your friends! 
Photo taken by Zach :)

Tracy's Raw Vegan Slaw with Cashew Mayo

My good friend Tracy makes an incredible vegan coleslaw that I'm in love with. I'm not even a huge coleslaw fan in the first place, but this one is sweet, tangy, crunchy, creamy and delicious! The only thing she adds into it that she knows I'm not crazy about is Vegenaise :) Vegenaise is pretty much an oil-based vegan mayonnaise - which I'd rather not use (due to oil). So I decided to give her recipe a shot adding in my own flair to it - not that there's anything wrong with your recipe Tracy!



I whipped up some cashew mayo in my Vitamix, to use instead of the Vegenaise. It really tastes like mayo... texture, flavor and all.


My mom showed me how to shred the veggies in my Vitamix without turning them into mush - thanks mom! If you have a food processor, you can shred your veggies in that too. Please refer to your Vitamix manual if you would like to shred your veggies using your blender so that I don't have to make this post too long :)


Tracy's Vegan Coleslaw with Cashew Mayo
adapted from Tracy Flaherty's Coleslaw recipe
  • 1 head green cabbage, shredded
  • 5 carrots, shredded
  • 5 stalks celery, shredded
  • 2 jalapenos, diced (leave out if your a baby)
  • 1 head broccoli, chopped
  • 2 large handfuls raisins
  • 1 cup raw cashews
  • 1/4 cup water
  • 1 tbsp lemon juice
  • 1 tsp white wine vinegar
  • pinch turmeric
  • 4 cloves garlic
  • 1 medjool date - pit removed
In a Vitamix or high powered blender, blend cashews, water, lemon juice, vinegar, turmeric, garlic, date and pinch of salt together until whipped smooth to create cashew mayo. Poor cashew mayo into large bowl. In Vitamix or food processor, shred cabbage, carrots, celery, jalapenos and broccoli. Poor shredded veggies into bowl with the mayo, add raisins and mix really well. Tracy sometimes adds nuts and seeds into her version - I didn't have any so I left them out. This slaw tastes even better the next day after marinating...

Tuesday, July 17, 2012

Oil Free Potato Salad

This week at my CSA I received scallions and beautiful yellow and red potatoes - along with some other goodies. I happen to come across a recipe at work that was made up by another employee for an Oil Free Potato Salad. I liked the idea of using avocado to make the potato salad creamy, so I decided to give it a try at home. Of course the night I wanted to make it, I forgot to print out the recipe card - so I just decided to wing it. I'm sure I ended up changing a few things along the way, but it still came out great! It's a super refreshing and light potato salad, perfect for summer picnics or a side dish.



Oil Free Potato Salad
adapted from Elly Truesdell's Oil Free Potato Salad
  • 10 small - medium sized multi colored potatoes
  • 1 bunch parsley, minced
  • 1 avocado, mashed
  • 1 lemon, juiced
  • 1 tsp German mustard
  • 1 cup scallion, chopped
  • 1/2 tsp cyan pepper (leave out if your a baby)
  • fresh cracked black pepper to taste
Boil potatoes in a large pot for about 35min until cooked - stick a fork in them to check. Let potatoes cool, then chop up potatoes - it doesn't matter how you cut them, its your preference. In a large bowl, mix all ingredients together and toss well. If you prefer the potatoes to not get mushy - then mix all ingredients but the potato first, then lightly toss the cooked potatoes into the bowl last. 

Quick Grilled Veggie Pizza

My parents came over the other night and brought with them some freshly grilled veggies - so we decided to have a pizza party! We used sprouted grain tortillas, covered them with pizza sauce and then sprinkled grilled peppers, portobellos and fresh basil on top. We baked these pizzas for 10min on 350 and they were delish!

Monday, July 16, 2012

Girls Day

My group of girlfriends and I kind of started this cooking/eating play date thing we like to call Girls Night. This weekend we made it a Girls Day.

Honieh, Me, Fiona and Maureen.

Since I happily hosted the last two dinners, Honieh offered to host this one. She has a kick ass pool on the roof of her apartment building that over looks NYC skyline - I love it. She reserved a BBQ area just for us and whipped up a perfect summery array of fresh veggies and fruit. 

Persian Shirazi Salad, Guacamole and Arugula Watermelon Salad (all made by Honieh)

After we ate and caught up during lunch, we all jumped into the pool for good old fashioned chicken fighting (no photos, sorry.) I'm pretty sure I kicked everyones butt - you'll have to just take my word for it. What did you do this weekend?

Vitamix Tortilla Soup

The Vitamix road show just came to visit our store and of course I stopped by to say hello! I already bought 2 of these amazing blenders... one for me and one as a gift for my mom's birthday. I still love checking out their live demos because they share some super easy/yummy recipes. This Tortilla Soup was one of the recipe demos I watched and sampled - it was so easy to make, no fuss and just delish!

You really can't mess up this soup, and there are no exact proportions. You can use leftovers you already have in your fridge, or get the veggies fresh. What I did was make two batches of this soup in the blender, combined them, and froze half of it for future dinners :)


If you don't already have one of these power machines - what are you waiting for?! The price to go down? Don't waist your time... Besides, this super sonic blender is worth every penny. You can make ice cream in 2 minutes, cook soup, chop veggies, whip up smoothies, and so much more. Nothing compares to it, and after you buy a bunch of blenders that just can't do everything this one can, you'll end up spending what you would have on one of these in the first place. So just do yourself a favor and get one.. You deserve it!

Vitamix Tortilla Soup
  • 3 carrots
  • 4 celery stalks
  • 1 bell pepper
  • 1 pint grape tomatoes
  • 1/2 onion
  • 4 cloves garlic (no need to remove peel)
  • 5 sundried tomatoes
  • 1 bunch fresh cilantro
  • handful of raw cashews
  • 1 cup organic corn - frozen, canned or fresh.
  • 1 large hand full Gutless Gourmet Baked Corn Chips
  • 1 tbsp nutritional yeast
  • pinch red pepper flakes
  • 1 tsp cumin
  • boiling water
Place half of ingredients, besides chips and corn, into Vitamix - it doesn't matter which you choose, everything will be combined at the end anyways. Poor boiling water in blender - enough to cover veggies. Blend well, and poor into a large bowl or pot. Repeat with remainder of ingredients and then add corn chips and corn on low speed (so that they don't get completely blended) and combine with first batch of soup. Pack half of the soup into a zip lock bag and freeze for future meals, or invite a bunch of people over and share.

Thursday, July 12, 2012

Vegan Abgoosht and Gondi (Persian Chicken Soup with Chickpea Dumplings)

I have so much to say about this dish, but I'm trying really hard to collect my thoughts and not overwork this post. I'm really passionate about my culture and family traditions - and this dish in particular holds a lot of memories and is something you can only get in a Persian kitchen (or someone who cooks Persian food... I'm trying to say you can't get this in a restaurant).


There are two parts to this recipe, soup and dumplings. Abgoosht, pronounced "ab-goosht" literally means "water" and "meat" - that's the soup part. "Gondi" are the chickpea and chicken dumplings.

Abgoosht is a rich, flavorful Persian soup seasoned with turmeric, onions, and dried limes (limu-omani). There are many different variations of Abgoost - and every family adds their own flair to their version. For example; my grandfather sometimes adds papaya fruit into his soup - which may sound completely wild to another Persian kitchen.

Gondi, (the dumpling part) is almost like a matzo ball consistency with Persian flavors and spices. You will typically find the Gondi addition in a Persian Jewish kitchen.Traditionally, my family will eat the gondi dumplings as an appetizer - before we enjoy the soup. We cook the dumplings into the soup and then fish them out once they boil up. We serve gondi with fresh lemon juice squeezed on top, along with Sabzi (fresh greens - typically mint, parsley and basil). My grandmother used to make my brother and I gondi pita sandwiches before dinner... what I would do for one of those today...


There are two main variations of abgoosht; one is served as a soup with rice, and the other is mashed and served with bread and soup on the side. I tried to make a chart to help break down some of the differences - both versions are really delicious...


I found a great recipe online for the mashed version at mypersiankitchen.com in case you'd like to try that too :) My really good friend Mehdi who is Persian has never heard of my soup version - he can hardly even make sense of it whenever I try describing it. I keep promising I will make it for him one day - this wasn't the day though.. Sorry Mehdi!

As I mentioned earlier, every family has their own variation of this recipe. So I created my own - that's vegan and fat free. In my opinion, it tastes just as good without the meat. I've even been told it tastes like there's chicken in it - but don't be fooled :)

Vegan Abgoosht and Gondi
Persian Chicken Soup with Chickpea Dumplings
by Sarah Farsh July 10, 2012

Gondi:
  • 1 onion
  • 1 pack firm tofu
  • 2 cups garbanzo bean flour
  • juice 1 lemon
  • 1 tbsp turmeric
  • 1 tsp cumin
  • 1 tsp pepper
  • 1 tsp cardamom
  • 1 tsp coriander
Abgoosht:
  • 3 onions
  • 5 hand size yellow potatoes
  • 1 purple top turnip
  • 1 lb carrots
  • 1 lb celery
  • 4 - 5 cups fresh cooked chickpeas (or canned, unsalted)
  • 3 tbsp turmeric
  • 1 tbsp coriander
  • 1 tsp pepper
  • 1 tsp cumin
  • juice of 5 - 6 lemons
  • dried limes (limu-omani) - optional
  • 32oz vegetable stock
In a food processor or VitaMix, blend all of the Gondi ingredients together until smooth. Add a little more garbanzo bean flour to the mix if you find it's too runny. Set aside.

In a large soup pot, dry saute onions and then add the rest of the veggies and all spices. Using a fork, poke a few holes into the dried limes (if you are using them) and place the dride limes into the pot. Add the beans and vegetable stock. Add in water to fill 3/4 of the pot - be sure to leave enough room for the dumplings! Once the water in the soup starts to boil, you can then start spooning the Gondi mixture into the pot like so:

spoon the chickpea mixture into boiling soup w/ 2 spoons
don't worry - they don't have to be a perfect ball shape.

dumplings will rise to the top of pot when done cooking.

Cook the dumplings in boiling water for 7-10min. You can test to see if the dumplings are done by fishing one out and giving it a try. Serve the dumplings with pita bread or one their own with fresh lemon or lime. Adding salt to taste. Serve the Abgoosht (soup) over basmati or brown rice.

Saturday, July 7, 2012

Raw Chocolate Smoothie

This is liquid chocolate heaven in a glass. Plus, an amazing energy booster filled with antioxidants, iron, fiber and magnesium. A perfect frozen chocolate fix on a hot summer day.



Raw Chocolate Smoothie
by Sarah Farsh July 7, 2012

  • 2 frozen bananas
  • 3 cups unsweetened soy milk (or non dairy milk of choice)
  • 1/2 cup raw almonds
  • 1/2 cup raw chocolate cacao nibs
  • 1 tsp vanilla - 1 tbsp pure maple syrup (optional)
  • 1 handful of ice cubes
In a VitaMix or high powered blender, blend all ingredients together until smooth. Makes 4 servings.

Friday, July 6, 2012

Linguine and Veggies with Red Lentil Sauce

If this recipe sounds familiar to you, that means you've been stalking me for a while now.. and I'm truly flattered! I posted a recipe for Red Lentil Sauce with Artichokes and Pasta a while ago - I really loved it. So when I was given Swiss Chard, Summer Squash and Snap Peas from my CSA this week, I decided to make it again using my local organic veggies.



And I still loved it.

I did one thing in this recipe that I never do. I added some olive oil. It was very very little - only about a teaspoon for this entire pot. It was used for flavor and wasn't just any kind of oil.. I used basil infused olive oil from France. Let's get real - if I'm going to use oil, it's gonna be damn good. If you wanna get your hands on some of this, you'll have to take a trip to France or have a friend in Paris who will hand deliver this magical stuff to you in the states :)


Linguine and Veggies with Red Lentil Sauce
Recipe adapted from www.wholefoodsmarket.com
Follow the recipe at wholefoodsmarket.com and feel free to make my changes. Please note that this recipe does not re-heat very well, so it's best to serve immediately:
  • I added 1 tsp red chili flakes
  • I used brown rice linguine noodles instead of whole wheat.
  • replace artichoke and spinach with: 4 summer squash (chopped), 1 cup snap peas (chopped), 1 bunch swiss chard (chopped). Dry saute veggies together with a teaspoon of magical basil olive oil (optional). Toss veggies lightly with pasta and lentil sauce.

Thursday, July 5, 2012

Local Organic CSA

I joined a Local Organic CSA! CSA stands for Community Supported Agriculture - it's pretty much a local farm that you can sign up for to collect shares of veggies (and sometimes fruit). Typically, the way it works is you pay one lump sum for your share of veggies for an entire season. Then, every week the farm comes to a designated drop off station where you pick up your share of fresh veggies for the week. Every week it's a surprise of what you are going to get, and I look forward to it every week :)

Inside my CSA bag (minus a bunch of other stuff I already ate)

You can look up local CSA's around you by visiting this website and typing in your zip code. The CSA I signed up for is Veritas Farms in New Paltz, New York. 

Blueberry Pie

We have this program right now at work called "Pie in July". Having to draw chalkboards and make signs for blueberry pie has gotten me seriously craving pie - so I decided to make some of my own.


I decided to buy a pre-made pie crust instead of make my own (cheater). I found a great organic pre-made pie shell by Wholly Wholesome. You can get them in the frozen section at Whole Foods Market. They are low in fat and crap-free. Of course I rather make my own pie crust, but this was a great easy alternative that I don't feel so bad for.

Vegan Blueberry Pie
by Sarah Farsh, July 5 2012

  • 4 cups fresh organic blueberries (frozen is fine as long as you drain them first)
  • juice of half a lemon
  • 1/4 cup whole wheat pastry flour (or a gluten-free flour of choice)
  • honey to taste
  • 1 Wholly Wholesome pie crust (or click here for my healthy pie crust recipe)
Pre heat oven to 475. In a bowl, toss blueberries, flour and lemon juice together. Poor blueberry mixture into pie crust and drizzle desired amount of honey on top. Bake on 475 for 25min. Lower oven to 350 and bake for an additional 35min. Cool before serving. 

Serve with banana-nice-cream or your favorite creamy treat.

Susan Voisin's Carrot Cake Bars

I love breakfast bars - they are quick, easy, tasty and a great way to get your breakfast in when your on the go. When I make a batch of breakfast bars, my breakfast is set for the rest of the week. Sometimes I find it hard to come up with different variations for breakfast bars other than my oatmeal bars. Yesterday I got excited to find a new recipe for Carrot Cake Bars on Susan Voisin's Fat Free Vegan Blog. The only substitution I made was replacing dried cherries for the raisins. They are really good and I love that there are some veggies inside. I enjoyed them for breakfast while Minou kept me company :)


Tuesday, July 3, 2012

Miami

I love Miami. I was extremely close to moving there last summer, but for whatever reason it didn't work out - it wasn't meant to be. I was a bit bitter about it at the time, but now I'm totally accepting and even happy that I didn't move. I love going to escape there there for mini getaways, and if I ended up moving there - it wouldn't be as special. Plus, I love New York too much.


When I travel, I tend to rent apartments, houses or stay at B&B's - it's rare that I stay at a hotel. I make this one exception when visiting Miami to stay at The Standard Hotel and Spa, it's really a special place. The hotel is all about wellness, health and relaxation. The spa & pool is based around hydrotherapy with a hot waterfall Jacuzzi, an ice cold tub and an infinity pool that plays music underwater. Plus they have my favorite food and drink menu in Miami, serving a lot of kale.


Zach and I started off the trip by ourselves, then waited for Reagan to join us later on 

she finally decided to show up 


we took bubble baths 

AcroYoga on the beach 

and had a jolly good time,

but got tortured by cute Minou pics from Aunt Jen & Uncle Joe.