Monday, April 20, 2015

Berries and Greens Smoothie Bowl

Tired of drinking the same green smoothie every morning? What about eating it in a bowl?! Well, I can't say that I ever really get tired of drinking smoothies... I always look forward to my shake especially after a good workout. But sometimes, it's nice to switch it up and enjoy a new texture of your fruits and veggies in this smoothie bowl.

Berries and Greens Smoothie Bowl
by Sarah Farsh April 20, 2015
  • 1 1/2 cup frozen fruit of choice (I used a mixture of frozen berries and mango)
  • 1 cup fresh baby spinach leaves
  • 1 tbsp protein powder 
  • 1/4 cup fresh orange juice
  • Fresh banana pieces, to top
  • Sprinkle of your favorite granola
  • Drizzle of all natural berry syrup, jam or maple syrup. 
In a VitaMix or high powered blender, blend together frozen fruit, spinach, protein powder and orange juice. You'll need to use your masher to mash the ingredients into the blades quickly, before the ingredients melt. Scoop out (should be like a sorbet consistency) and top with bananas, granola and berry syrup. This bowl should be served right away. If you want to travel with it, make sure it's packed in a cooler back with an ice pack. 

Wednesday, April 15, 2015

Green Goddess Bowl

I love making simple veggie bowls for dinner - there are so many possibilities to mix up! The formula to my bowls usually consist of grains + heirloom/protein + fresh veg + complementing dressing. For example, my Mexican bowls are filled with brown rice, black beans, avocado, fresh salsa and cilantro. Or an Asian bowl with brown rice, green peas, corn, broccoli and miso ginger dressing.

For my Green Goddess Bowl, I used quinoa, saffron spiced chickpeas, roasted brussel sprouts, cool cucumber, avocado, and a tahini lemon dressing topped with lots of fresh mint. It is sure to make you glow from the inside out. 

Green Goddess Bowl 
by Sarah Farsh April 15, 2015
  • Cooked quinoa
  • 1 Can Chickpeas, unsalted, water drained
    • pinch of Persian saffron
    • 1/2 tsp turmeric
    • splash of veggie broth or water
    • 1 tsp garlic powder
    • 1 tsp onion powder
  • Roasted Brussel Sprouts (fresh or frozen)
  • Fresh/Chilled European Cucumber, diced 
  • Lemon Tahini Dressing
    • 3 tbsp tahini paste
    • 3-4 tbsp water
    • 2 cloves garlic
    • 1 tsp cumin
    • juice of 1 lemon
    • pinch kosher salt
    • pepper
  • Avocado, sliced
  • Jalapino Peppers, chopped
  • Fresh Mint, garnish
Cook your quinoa by following the directions on the package. Warm up chickpeas with saffron, turmeric, veggie broth, garlic powder and onion powder on low heat. Roast brussle sprouts in the oven, 450 for 15 - 20 minutes. Blend together tahini paste, water, garlic, cumin, lemon, salt and pepper to make dressing. Build your bowl with quinoa first, then warm chickpeas, brussle sprouts, tahini dressing, avocado, cucumber, jalapeno peppers, and fresh mint.