Tuesday, November 29, 2016

Raw Pumpkin Chia Mousse w/ Sticky Maple Coco-Crumble


This seasonal superfood sweet treat can be enjoyed as a satisfying breakfast, or decadent dessert.


Raw Pumpkin Chia Mousse with Sticky Maple Coco-Crumble 
by Sarah Farsh November 28th 2016 - Serves 4, or makes 4 breakfast jars

Pudding: 
1/4 cup chia seeds
1 cup almond milk or coconut milk
1/4 cup pureed pumpkin (skinned/seeded/blended sugar pie pumpkin)
4 medjool dates - pitted
1 1/2 tbsp pumpkin pie spice
1/2 vanilla bean

Sticky Crumble:
1/4 cup unsweetened coconut flakes
1/4 cup pecans or oats
1/4 cup maple syrup
2 tbsp raisins or prunes
2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp pink Himalayan sea salt

In a bowl, mix together chia seeds and almond or coconut milk. Let sit for at least 2 hours, or overnight, until chia seeds absorb liquids and turns slightly gelatinous. Poor chia mixture into high power blender, add pumpkin puree, dates, pumpkin pie spice and vanilla bean. Blend together well until all all ingredients turn into a mousse. Poor chia mousse back into bowl and set aside in refrigerator until ready to serve. Meanwhile, place all sticky crumble ingredients into food processors or blender. Pulse and blend mixture using blender plunger so all ingredients are mixed and blended together well. Don’t over blend, you’ll still want some of the coconut flake texture so that the consistency resembles a chunky almond butter or chunky raw cookie dough mixture. Scoop out sticky mixture into storage container until ready to serve with your chia mousse. To build your dessert or breakfast bowls – poor mousse mixture into container, and scoop out 1/2 tsp size bits of sticky crumble to top mousse mixture with. Add as much or as little as you like. If you’re serving for dessert, you can top with coconut whip cream. These are great to make in a mason jar and enjoy as a seasonal breakfast!

Sunday, November 20, 2016

Vegan Cashew Cream & Raspberry Star Pie: A Love Story

Before you even get to taste this no-guilt sultry pie, the colors alone can seduce you. I had so much fun creating this recipe, and no baking is required! I decided to mix chia seeds into the cashew cream, which cuts down the fat and makes it virtually a super food.









She's a star.





Vegan Cashew Cream & Raspberry Star Pie
by Sarah Farsh November 20th 2016
  • Cream Filling: 
    • 1/2 cup whole raw cashews
    • 1/4 cup chia seeds
    • 1 1/2 cup water
    • 1/2 cup agave nectar
    • 1 tbsp coconut oil
    • 1 vanilla bean
    • pinch pink himalayan sea salt
    • pinch cinnamon 
  • Crust:
    • you'll need a spring or pop tart pan (where the bottom pops out)
    • 2 cups pecans
    • 1/2 cup steel cut oats (add more if you need more dough)
    • 1/4 cup raisins
    • 1/4 cup unsweetened coconut flakes
    • 3 tbsp agave nectar
    • 1 tsp cinnamon
    • 1 tsp vanilla extract
    • pinch salt
  • Topping:
Place all cream filling ingredients into a bowl whole, mix well and store in refrigerator for at least 2 hours - visit every 30 minutes for the first hour to give it a little stir. You can have this mixture sit in the fridge up to 8 hours before blending if you wanted to prep this in advance. The chia seeds will start to absorb the water like a sponge and turn the whole bowl into a gelatinous mixture. Meanwhile, line your spring or tart pan with plastic wrap, keeping the ends long so you can pull the plastic wrap out with the base of the tart pan easily. You can see what this looks like in my photos. Place all crust ingredients into food processor or VitaMix and pulse/blend until ingredients form into a dough. Scoop out crust mixture into plastic wrapped tart pan, and press the mixture into the pan with your hands. Place in freezer for 30 minutes to set. After your cream filling sets in fridge, poor bowl into VitaMix and blend on high speed for about 3 minutes until all ingredients are completely whipped and blended together into cream. From blender, poor cream filling into frozen tart crust. Freeze for at least 2 hours so cream pudding sets before topping with raspberry sauce. Poor raspberry sauce on top of frozen tart, and even out with a spoon. Top with fresh cut star fruit slices, or fruit of choice! Freeze tart until you're ready to serve and let defrost 2 hours prior to serving. 

Pumpkin Alfredo Zoodles - Vegan Gluten Free

Vegans, please think outside of the Tofurky box. There are so many healthier and yummier alternatives to create a more lively Thanksgiving table. This Pumpkin Alfredo is swimming in holiday cheer and is sure to impress even your non-vegan guests. Enjoy! 


Pumpkin Alfredo Zoodles 
by Sarah Farsh November 21th 2016
  • 2 cups whole sugar pumpkin, peeled/seeded/cubed
  • 1/2 cup raw cashews
  • 1 1/2 cup almond milk
  • 1/2 cup nutritional yeast 
  • 2 tbsp rice wine vinegar
  • 2 tbsp agave
  • 2 tsp pumpkin pie spice (nutmeg/cinnamon/ginger/cloves)
  • salt/pepper/cayenne to taste 
  • 6 zucchinis, run through spiralizer in medium noodle shape
  • garnish: rosemary and caramelized shallots in coconut oil/salt/turmeric 
In VitaMix, blend pumpkin, cashews, almond milk, nutritional yeast, vinegar, agave, pumpkin pie spice and salt/pepper together on high speed until formed into cream. Place zucchini noodles into a large pasta pot on low heat. Poor pumpkin alfredo sauce into zoodles and mix together well with tongs. You don't want to over cook these, you're only cooking on low heat so that the sauce combines well into the zucchinis - don't cook for more than 5 minutes. You can even serve this raw as a cold noodle dish if you wanted to. Garnish with caramelized onions and rosemary. 

Wednesday, November 16, 2016

Raw Sesame Ginger Almond Kelp Noodles

I've been all about kelp noodles ever since my friends Melissa and Anna taught me how to soften them. If you want those crunchy/rubbery kelp noodles to soften to silky strands of yumminess, the secret is to soak! Soak those babies for at leaste 48 hours in a bath of liquid aminos and water. The longer you can soak them, the softer they get. If you love them as much as I do, you can start a rotating kitchen counter kelp bath, which just means when your first batch is soft and ready to eat, you open a new bag and start soaking the next.


Kelp noodles are virtually no calories, which also means they don't have much nutrient density. This makes them a great low calorie base to a main dish that you can pack up with nutrient rich ingredients. I love adding dark leafy greens or cruciferous veggies such as broccoli, brusel sprouts or bok choy, and plant protein such as creamy nut butters or beans. You can enjoy kelp noodles warm in a soup, stir fry or totally raw!

Kelp... raw out of bag (hard crunchy) 

newly dipped into bath (springy)

soaked in bath for 48 hours (softer)

drained after being soaked for 48 hours (ready to eat!)

For this recipe, I played with a raw platform and Asian flavors. Aside from soaking your kelp noodles, this recipe only takes minutes to build, and you can batch prep to enjoy throughout the week, or share with a few guests for a yummy raw vegan meal. Enjoy! 


Raw Sesame Ginger Almond Kelp Noodles 
by Sarah Farsh November 16, 2016
  • 1 bag, soaked Sea Tangle Kelp Noodles (soaked in liquid amino and water bath for 48 hours and drained) 
  • 1 cup baby spinach
  • 1/2 cup cilantro, chopped 
  • 1/4 cup green onion, chopped 
  • 1/2 cup fresh green peas
  • 1/2 cup maitake mushrooms, chopped  
  • Dressing: 
    • 2 - 3 tbsp raw sprouted almond butter
    • 3 pitted prunes or dates
    • 4-5 cloves garlic
    • 2 tbsp rice wine vinegar
    • 1 tbsp minced ginger
    • 1 tsp sesame oil
    • 1 tsp tamari 
    • 1 tsp onion powder
    • 1 tsp liquid aminos
  • Garnish: slivered almonds, Braggs sea kelp salt, pepper, red chili flakes
Soak your kelp noodles in a water and liquid amino bath, about 2 tbsp liquid aminos and the rest of the bath water. Let them soak for at least 48 hours. Place all dressing ingredients into blender, blend until smooth. Drain your kelp noodles from the liquid amino bath and place in bowl, add dressing and toss noodles well. Add spinach, cilantro, green onion, green peas, mushrooms and toss more. Top with garnish and enjoy!