Wednesday, August 28, 2013

Almond Raspberry Cacao Chia Hemp Pudding

Another wonderful chia pudding combination - will I ever get sick of this stuff?


I've got two pages worth of additional chia seed pudding recipes for you to catch up on, you can check out other versions by typing in a search for "chia pudding" in the search box of this blog ;)

Almond Raspberry Cacao Chia Hemp Pudding
by Sarah Farsh August 28th, 2013
  • 2 tbsp chia seeds
  • 1/4 cup old fashioned oats (optional)
  • 1 cup unsweetened vanilla almond milk
  • 2 tbsp raw cacao nibs
  • 1 tbsp fruit sweetened raspberry jam, or fresh raspberries
  • 1 tbsp hemp seeds
  • 1 tbsp almond butter
  • pinch of cinnamon
In a container of choice, combine chia seeds, oats and almond milk together. Add in remainder ingredients in any order and refrigerator for 20 minutes or more. Mix well before eating. I like to set up my chia pudding the night before so I don't have to wait 20 minutes to eat it!

Tuesday, August 27, 2013

Raw Living Lasagna

This has to be one of my most proud moments in cooking history, 
and I didn't even cook anything.

Some might even say that it's the best thing they've ever put in their mouth. 


If you didn't already know, I'm in love with The Standard Hotel and Spa in Miami Beach. Not only do I love their hydrotherapy spa, mud baths, pool boys, swinging hammocks, and salt water pool - they happen to have one of my favorite restaurants on the beach called Lido Restaurant & Bayside Grill. They serve things like Raw Kale Salad, Fresh Pressed Juice, Grilled Artichokes and one of my favorite dishes - Raw Living Lasagna by Chef Mark Zeitouni.









I happened to find a recipe online for this masterpiece, and gave it a blind shot. I glanced at the ingredients, and decided to go my own direction. I went oil free, and simplified some of the steps. I can't tell you how exciting it was to create this, and how happy I was to finally taste a bite after all the hard work! All the colors, flavors, textures and liveliness in the veggies just make you smile.

I'll break down this recipe into three parts so you can follow along easily - I want everyone to experience this dish! It's best serving/eating immediately. Because there is no added oil to preserve the natural juices in the veggies, the dish can become a bit watery when kept overnight. It's still good and edible with those extra juices! Just not as pretty.

Raw Living Lasagna
Inspired by Chef Mark Zeltouni's Raw Living Lasagna, Lido Restaurant and Bayside Grill

Walnut Cheese:

  • 2 cups unsalted walnuts
  • 1 cup fresh fennel, you can use the whole thing
  • 1 cup fresh parsley
  • 3 carrots
  • 1/4 cup hemp seeds
  • 1/4 cup canned black olives in water
  • 1/4 cup juice from black olives (or white wine vinegar)
  • 1 tbsp garlic powder
  • 2 tsp fennel seeds
  • 2 tbsp fresh lemon juice
  • pinch of salt
In a VitaMix or Food Processor, blend ingredients together. Place into bowl or container and store in refrigerator until ready to use.

Carrot Slaw:
  • 2 heaping cups shredded carrots
  • 2 cups baby portobello mushrooms, chopped roughly
  • 1/4 cup sweet onion, minced
  • 1/2 red pepper, finely diced
  • 3 tbsp good white wine vinegar
  • 2 tbsp Herbes de Provence
  • 1 tsp fennel seeds
  • 2 cloves garlic, minced
Toss all ingredients together in a bowl and store in refrigerator until ready to use.

Strawberry Heirloom Tomato Sauce:
  • 2 medium sized heirloom tomatoes
  • 2 cups fresh, ripe strawberries
  • 1/2 cup sun dried tomatoes, dried - not in oil
  • 1/2 cup fresh basil leaves
  • 1 garlic clove
  • splash white wine vinegar
  • pinch of salt
Blend all ingredients together in VitaMix or Food Processor using the pulse option - you don't want to puree this sauce, it better a little chunky.

Additional Ingredients:
  • 1 large eggplant sliced very thin, vertically or zucchini
  • 1 tbsp lemon zest
  • 1 cup broccoli sprouts, or alfalfa sprouts

In a medium sized pyrex dish, smear a little tomato sauce on the bottom to start with. Add one layer of eggplant slices, top with a layer of walnut cheese, carrot slaw and more tomato sauce. Repeat layers 3 times ending with eggplant layer on top and a little tomato sauce to finish. Sprinkle top with lemon zest and sprouts. Serve immediately for ultimate enjoyment.

Raw Vegan Mint Chip Ice Cream

Super refreshing and a perfect way to cool off on a warm summer day. Peppermint oil cools the body down, and also tastes delicious! I used raw cacao nibs for the "chips" - if you're not used to the bitter taste of unsweetened cacao nibs, you may want to use old fashioned chocolate chips, or sweetened nibs.


Raw Vegan Mint Chip Ice Cream
by Sarah Farsh August 25th, 2013
  • 4 cups ice
  • 1/2 cup raw cashews
  • 1 tsp pepermit extract
  • 1/4 cup maple syrup - more or less to taste
  • 5 leaves fresh peppermint
In a Vitamix, blend all ingredients together using a tamper. Start blender speed low, then turn up while plunging the tamper down until all ingredients are smooth. Serve immediately. 

Monday, August 26, 2013

Lemon Turmeric Miracle Soup

I got a cold. Nothing my magical veggie soup can't beat - hiyah!

If you stand in front of this soup pot while its cooking, the vapors
alone can start to make you feel better. It's that good.

Raw Turmeric Root: This stuff is a magical ingredient,
and is plentiful in benefits. It's best and most nutritious in it's raw form, but you 
can use dried powder turmeric if you can't get your hands on this stuff.



Lemon Turmeric Miracle Soup
By Sarah Farsh, August 26th 2013

1 sweet onion, diced
1 rutabaga root, peeled, quartered long ways, then sliced thin
1/2 bunch celery, washed and sliced
2 carrots, sliced
1 piece of fresh turmeric root, finely chopped (about 1 tbsp chopped)
2 tsp dried turmeric
2 cloves fresh garlic, minced
1 cup sliced baby portobello mushrooms
2 red potatoes, cut into wedges (or squash of choice)
1-2 juicy lemons, freshly juiced
1/2 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1 can unsalted garbanzo beans with water
Pinch red chili flakes
Pinch coriander
2 bay leaves
Salt and pepper to taste
4 cups veggie broth or water
2 extra cups water, depending how soupy you want it
Garnish: fresh collard greens, ribboned (optional)

In a large soup pot, dry saute onions (or use splash of olive oil). Add garlic, mushrooms, rutabaga, celery, carrots and potato, mix well. Add fresh and dry turmeric, chili flakes, coriander, salt and pepper and mix well. Add dill, parsley, lemon juice, beans, and veggie broth (or water) and bayleaves. Salt/pepper to taste, I used about 1 1/2 tbsp kosher salt and 1 tsp fresh cracked pepper. Put lid on and let cook until water boils. Serve with brown rice, quinoa or straight up!

Saturday, August 24, 2013

Chia Pancakes with Dark Cherry Syrup

It's that time of the month, where I'm craving sweets... and pancakes. 


Today I woke up wanting warm cherry sauce, dripping on top of fresh pancakes. 
So that's what I made – my own healthy version of course.



Although they look they are soaking in a sweet deadly blood bath, they are super healthy for you, low in fat, and high in protein. They also take minutes to make. Enjoy now, thank me later. 


flip

flop!

Chia Pancakes with Dark Cherry Syrup
by Sarah Farsh August 24th, 2013
  • 1/4 cup medium grind, organic cornmeal
  • 1 cup whole wheat pastry flour 
  • 2 tbsp chia seeds
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 2 tsp pure vanilla extract
  • pinch kosher salt
  • 1/2 cup unsweetened almond milk, or nondairy milk of choice (you may have to add a little more)
  • splash of water as needed
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 cup frozen dark red cherries
In a bowl, mix together cornmeal, pastry flour, chia seeds, baking soda, cinnamon, and salt with a fork. Add in vanilla extract, almond milk and water as needed - careful not to over mix! Over mixing leads to dense pancakes. Note: The thicker the batter, the thicker the pancakes. Heat up a medium sizes nonstick pan until very hot and ladle in approximately 5 tbsp batter onto center of pan. Lower heat immediately to medium/low. Once batter starts to bubble in the center, carefully scrape sides, and flip! Cooking one pancake takes approximately 3-5 minutes each side, be sure to stay by the pan to avoid burnt pancakes :) While one pancake cooks, you can warm up your cherry sauce. In a small sauce pan, combine frozen cherries, maple syrup and vanilla extract together. You can mash up cherries a bit if you like (that's what i did). Cook on low until warm. Poor on top of pancakes and enjoy!  Add in blueberries, and combine. You may have to add a little more almond milk if the batter is too thick. Makes 2 large pancakes that are really nutrient rich and filling. I could hardly finish a whole one myself... 

Wednesday, August 21, 2013

Crack Mac and Cheeze

You'll understand my title once you try this recipe.


Definitely better than Kraft's mac and cheese... and hell-a healthier.



Vegan Macaroni and 
Cheese
by Sarah Farsh June 6, 2012
Serves 6
  • 1, 16oz. bag organic raw cashews 
    • You can cut the amount of fat by using 1 cup of cooked butternut squash, and 1/2 cup raw organic cashews
  • 1 1/2 cups plain almond milk
  • 2-3 roasted red peppers w splash of the soaking vinegar
  • 1/2 cup nutritional yeast flakes
  • 1 tbsp rice wine vinegar 
  • 1 tsp agave nectar 
  • 2 cloves garlic
  • pinch of cayenne pepper (leave out if your a baby)
  • pinch of fresh nutmeg
  • 1 lb cooked gluten free brown rice elbows (or pasta of choice)
  • 2-3(or as much as you like) broccoli florets, blanched
  • Salt, pepper to taste 
In large pot, boil water for pasta. Meanwhile, in a VitaMix or high powered blender, blend cashews, butternut squash, roasted red peppers, nutritional yeast, vinegar, agave, garlic, cayenne pepper and nutmeg until very smooth to create cashew cheese. You can add a splash more almond milk if you want a lighter sauce. Cook pasta in boiling water and drain quickly. Keep a tiny bit of pasta water in pasta so it doesn't stick. place cooked pasta back in pot and poor cashew cheese mixture on top. add broccoli or veggies of choice, and combine lightly, being sure not to mash pasta. No need to cook again - it's ready to eat at this point!