Wednesday, October 30, 2013

Easy Hummus Pizza

I pass countless amounts of pizza shops on my walk home from the gym, or maybe it just smells that way. Anyhow, I wanted pizza tonight, so that's what I made. 


You can get really creative with your toppings and use things like sprouts, mangoes, scallions... You name it! For my pizza, I decided to use artichokes, cherry tomatoes, lettuce, arugula, olives, jalapeno and carrots. I made my hummus from scratch, but it's just as good with your favorite store bought kind.



Hummus Pizza
by Sarah Farsh October 30, 2013

Hummus
  • 1 can unsalted chickpeas
  • 2 cloves garlic
  • 2 tbsl tahini 
  • 1 tbsp white wine vinegar (I used the vinegar from my jar of jalapenos)
  • 1 tbsp cumin
  • pinch red chili flakes
  • 1 tsp garlic powder
Blend all ingredients together in Vitamix or food processor. 

Hummus Pizza
  • 1 whole wheat or sprouted grain tortilla
  • 3 tbsp hummus 
  • chopped lettuce
  • arugula
  • pickled jalapeno
  • canned artichoke (unsalted, in water)
  • shredded carrot
  • cherry tomatoes, sliced
  • black olives, sliced (in water, not oil)
  • 1/2 avocado, sliced
  • sprinkle with nutritional yeast, salt, pepper and chili flakes
Warm up tortilla and spread hummus on top. Add all desired veggie toppings and enjoy!

Monday, October 28, 2013

Sweet Breakfast Quinoa

I often forget how yummy quinoa is as a breakfast grain. I eat tons of it as a savory dish in salads and sides, but it's just as delishious for breakfast, and so versatile.

For this dish I just combined a bunch of ingredients I already had on hand, but you can spice this warm cereal up to your liking - the flavor combinations are endless. 


Sweet Breakfast Quinoa with Cardamom and Vanilla 
By Sarah Farsh October 13, 2013

  • 1 cup cooked quinoa 
  • 1 tbsp walnuts
  • 1 tbsp hemp seeds
  • 1 tbsp goji berries
  • 1 tbsp mulberries 
  • 1 tsp pure vanilla extract or bean
  • 2 tbsp honey or maple syrup 
  • pinch of cardamom (about 1/2 tsp)
  • 1 tbsp pumpkin seeds
In a small pot, cook quinoa following package directions. It's one cup water to 1/2 cup quinoa. I like to lightly toast my quinoa prior to boiling, it brings out it's nutty flavor. I then bring the quinoa and water to a boil and turn the heat off immediately. Then put the lid on top and leave it be for about 15 minutes, I find it comes out most fluffy this way. Note: You can also boil your quinoa in almond milk instead of water for a richer flavor. After quinoa is cooked, add in your honey or syrup, vanilla and cardamom. Mix well. Poor into a bowl and top with remainder ingredients, or your favorite toppings. 

Saturday, October 5, 2013

Raw Mango Honey Ice Cream

This ice cream is literally ice, that's been creamed. I've shared a few flavor combos of this sweet treat, but Mango Honey is my new fave. My roommate (while living in a hotel room for a few weeks) asked if we could make ice cream in the Vitamix using dried mangos we had in the pantry. For some reason, the sound of using dried mangos in ice cream didn't excite me, but BOY was I pleasantly surprised after I took one bite of our creation! It's super refreshing, tart and sweet all at the same time with chewy bits of mango in every bite - thank you Miranda for this wonderful idea!

Mango Honey Ice Cream
by Miranda and Sarah October 4th, 2013
  • 3 cups ice
  • 1/4 cup unsweetened, dried mangos
  • 1/4 cup raw cashews
  • 3 dates
  • 1/4 cup honey
In a Vitamix, blend all ingredients together until smooth. Serve immediately. More details on how to make ice cream in your vitamix here. 

Persian Spiced Kamut

Another quick and easy Kamut recipe for you to enjoy! It's complex flavors make it taste like you spent hours in the kitchen creating this dish. It's great as a meal on it's own or scooped on top of a bed of greens.


Persian Spiced Kamut
by Sarah Farsh October 4th, 2013
  • 1 cup kamut grain
  • 1 cup water
  • 1 can tomato puree 
  • juice of one lemon
  • frozen peas
  • 1 tbsp garlic powder
  • 2 tsp turmeric
  • 1 tsp cumin
  • pinch of Persian saffron
  • salt and pepper to taste
Cook kamut in water and tomato puree in a pot until boiling. Lower heat to medium and add all remainder ingredients. Stir one time well, and lower heat to very low and put lid on top of pot. Let cook for 35 - 40 minutes. Stir occasionally and enjoy!