Wednesday, October 21, 2015

Golden Cilantro Lime Kabocha Soup with Fire Roasted Corn & Rainbow Swiss Chard

There's absolutely nothing like a hot pot of homemade soup with fresh vegetables and herbs. This soup is so clean, refreshing and flavorful; perfect to welcome the fall season. It feels like drinking liquid gold – packed with nutrients and phytochemicals you can taste in every bite.

You can enjoy this soup on it's own, 
or on top of rice, quinoa or potatoes.

Golden Cilantro Lime Kambooka Soup with
Fire Roasted Corn and Rainbow Swiss Chard
by Sarah Farsh, October 21st 2015

  • 1 shallot, finely diced
  • 5 cloves fresh garlic, minced
  • 1 quart baby portobello mushrooms, diced
  • 2 cups kabocha squash, cut into bite size pieces
  • 1 handful fresh basil, chopped
  • 1 bunch rainbow swiss card, chopped
  • 2 limes, juiced
  • 4 bay leaves
  • 1 tsp Organic Better Than Bouillon sauce (or veggie bouillon) 
  • 2 tbsp tamari sauce (or soy sauce)
  • 2 tbsp olive oil (optional)
  • 1 tbsp turmeric
  • salt and pepper to taste
  • 1/2 cup fresh cilantro, chopped
  • 1 cup 365 Everyday Value™ Fire Roasted Corn (located in the freezer section at Whole Foods Market)
  • 5-6 cups water, depending on the amount of soup you'd like
  • 1 can white kidney beans, unsalted
  • avocado and cilantro, garnish
In a large soup pot, dry sauté shallots and garlic - oil sauté is optional. Add mushrooms and tamari sauce, sauté. Add kabocha squash, basil, swish chard sauté and cover pot for 5 - 7 minutes until chard melts down. Add lime juice, bouillon, all spices, cilantro, corn and water. Mix well and cook until boiling. Once soup is boiling, add the can of white kidney beans with liquid from the can. Mix well and cook for additional few minutes. Serve over rice or on it's own with fresh avocado and cilantro. 

Sunday, September 13, 2015

Basmati Rice with Beluga Lentils and Fresh Mint

This simple and tasty dish can be served all on its own as a complete meal, rich in nutrients, vitamins, minerals and flavor!

Basmati Rice with Beluga Lentils and Fresh Mint
by Sarah Farsh, September 13th 2015
  • 4 cups brown basmati rice, cooked
  • 1 cup beluga lentils (black lentils), dry
  • 2 bay leaves
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 all-natural vegetable broth cube
  • fresh mint, basil and green onion - as much as you like
  • tahini - optional dressing
Cook rice by following directions on package. Bring 4 cups water to a boil, then add 1 cup lentils and lower heat to simmer. Add cumin, turmeric, bay leaves, veggie broth cube and salt to taste to lentils - mix well. Cook lentils on low heat with lid half open. Transfer cooked lentils into cooked rice pot. If there is extra water left in your cooked lentils, try to drain the water from lentils before transferring to rice. Lightly combine rice and lentils together. Serve with fresh mint, basil, green onions and tahini paste. 

Fast Fashion - The True Cost

Please watch this movie, if you wear cloths and care about human beings all over the world. 

I don't listen to the news, radio or watch tv - but my mom does a really good job updating me with what's going and things I should know about. This isn't a movie that your local news channel will ask you to watch - but it really should be. Thank you mom for always sharing what's really important with me.

I am so conscious about the food I eat - that its as close to it's natural state as possible, and that it's fair trade or local. I don't know why it had come as such a surprise to me that the clothing we purchase should also follow the same practices. I even grew up in the garment district of New York City, where my dad had clothing factories and fashion lines - but I only knew of his way of clothing manufacturing which was made in the USA and sweatshop free. I never wondered too much about how they produce clothing in Bangladesh, Thailand, Cambodia, or many other countries outside the United States until I got to see in this movie. 

I wouldn't say I'm a huge clothing consumer, but before I watched this movie, I would shop for cloths at Zara and H&M - the leading companies of "Fast Fashion". Huge selection, low prices, convenience; which come with low quality, low closet life, lots of waste, harsh chemicals and horrible labor conditions – pretty opposite to my standards of food shopping. Now I'm conscious of what it means when a t-shirt is only $5, and the hidden price that really comes with it.

Sunday, August 9, 2015

Black Bean Enchiladas with Dark Chocolate Mole

This is my healthy spin to traditionally rich Mexican enchiladas. In my version, I use black beans and almond based vegan cheese as the filling, soaked in decadent mole sauce that's made with organic raw cocoa powder. Enjoy!


Black Bean Enchiladas with Dark Chocolate Mole Sauce
by Sarah Farsh - August 9, 2015
  • Filling
    • 1 1/2 cups cooked black beans (canned is fine)
    • 2 tbsp canned green chili peppers (available in ethnic section)
    • 1/2 cup shredded non-dairy mozzarella cheese, or regular mozzarella
    • 2 tsp chili powder
    • 1 tsp salt
    • 1/2 tsp cumin
  • Mole Sauce
    • 1, 28 oz can organic enchilada sauce, I used Las Palmas brand
    • 1 1/2 tbsp organic unsweetened dark cocoa powder
    • 1/2 tsp cinnamon
    • 1 tsp onion powder
    • 1 tsp salt
    • 1/2 tsp pepper
  • Assembly
    • 8, sprouted corn tortillas, I used Food of Life brand (frozen)
    • More cheese for topping
    • Avocado
    • Cilantro
    • Fresh Jalapeno
    • Queso Fresco (optional
Pre-heat oven to 350. Combine all filling ingredients together in a bowl, set aside. Meanwhile, combine all mole sauce ingredients together in a deep skillet and cook on medium/low heat. Once mole sauce is warm, take one corn tortilla at a time and dip in mole sauce (front and back) so the tortilla is soaked in sauce. Using tongs or your fingers, take soaked corn tortilla onto a deep baking dish and fill with 2 tbsp filling. Roll enchilada and continue making 7 more. If you have any mole sauce left after dipping all enchiladas (I did), then poor the rest of the sauce on top of your enchilada assembly line. Top enchiladas with cheese before baking in oven. Bake for 20 - 35 minutes, keep checking to make sure they don't burn. Enchiladas are ready once the cheese is melted to your liking. Top with avocado, cilantro, fresh jalapeno and optional Queso Fresco. 

Tuesday, June 23, 2015

Gluten-Free Fettuccine with Lemon Kale Pesto, Caramelized Shiitake Mushrooms and Grilled Asparagus

I wanted to cook up a bright summery dish for dinner, so I combined a few of my favorite flavors to create this light and healthy summertime dish. The lemon zest really helps the kale pesto pop! And I caramelized the shrooms in a sweet glaze to balance out the tart in the lemony pesto. Enjoy!

Fettuccine with Lemon Kale Pesto, Caramelized
Shiitake Mushrooms and Grilled Asparagus 
by Sarah Farsh - June 21, 2015
  • Kale/Pesto: 
    • 1 pack Tinkyada - Gluten Free Brown Rice Fettucini (14oz)
    • 2 cups lacinato kale, chopped - stem removed
    • 1 cup fresh basil
    • 2 sun dried tomatoes 
    • 4 - 5 cloves fresh garlic (depending how garlicy you want it)
    • Juice of 1 lemon
    • Zest of 1 lemon
    • Salt/pepper to taste
    • Splash of water
  • Caramelized Shiitake's:
    • 2 tbsp balsamic glaze (sweet, balsamic vinegar reduction)
    • 1 tsp soy sauce or tamari
    • 1 tsp garlic powder
    • pinch salt
    • 1 pack shiitake mushrooms, stems removed (1 pack)
    • 1 tsp olive oil (optional, you can also use water)
  • Grilled Asparagus
    • As much asparagus as you like, ends chopped off, grilled
In a VitaMix or high powered blender, combine kale, basil, garlic, lemon juice, lemon zest, sun dried tomatoes, salt, pepper and splash of water together and blend together to form kale pesto. Set aside. Bring a large pot of water to a boil for your pasta. Meanwhile, combine balsamic glaze, tamari or soy sauce, garlic powder and pinch of salt together. Warm up a non stick pan add 1 tsp of oil or 1 tbsp of water and add your shiitake mushrooms. Poor balsamic glaze mixture over mushrooms and cook on medium/low heat for 7 minutes on each side. Cook up your pasta noodles in the boiling water, and cook until al dente. Drain water from pasta, but leave the noodles a little wet, and poor pasta back into pot. Poor kale pesto on top of pasta, and lightly combine together. Top pasta with caramelized mushrooms and grilled asparagus or veg of choice. 

Sunday, June 21, 2015

Gluten-Free, Vegan Key Lime Tart

If you decide to keep the crust raw (like I did), I'll warn you that scooping the slices out of the pan can be a little tricky... I like the consistency of the no-bake crust, it tastes kind of like cookie dough! You just won't have that perfect looking slice since the crust mashes when you're scooping a slice out of the pan - but it still tastes delish! Lastly, you'll have to plan ahead before making this tart since it requires overnight freezing. Enjoy!

Gluten-Free, Vegan Key Lime Tart
by Sarah Farsh - June 21, 2015
  • Crust:
  • Filling:
    • 1 hass avocado
    • 1 block, extra firm tofu
    • 1/2 cup Truvia, brown sugar blend 
    • Juice of 4 limes
    • Zest of 2 limes
    • 1 tsp vanilla 
  • Optional:
In a food processor, combine almond flour, oats, cinnamon, truvia, maple syrup and splash of water together. This should be a REALLY sticky "dough". Scoop out the dough into a tart pan, and spread out using your fingers. It helps if you keep your hands wet with water. You can either bake this crust in the oven for 25 minutes on 350, or keep it raw and skip the baking part. In a VitaMix or high powered blender, blend together avocado, tofu, truvia, lime juice, lime zest and vanilla until it becomes a cream. Poor lime cream into tart and place in freezer overnight. If you baked your tart crust, you should let your pie cool in the refrigerator 1 hour before serving. If you did not bake your tart, you'll need to slice out your servings while it's still very frozen - and don't expect perfect pie slices :) Top with So Delicious Coco Whip and enjoy!

Vegan Cilantro Coconut Curry with Beyond Chicken Strips

This is an easy and light coconut curry that is super yummy on top of quinoa or brown rice. I used Beyond Meat, Chicken Strips to add some additional protein. I like Beyond Meat's Chicken because their ingredients are pretty clean, opposed to other vegan alternative meats. It also REALLY tastes like chicken strips... Texture and all. I served the curry with roasted Kalettes, a new veg that's a combo of kale and brussels sprouts, and topped with freshly diced jalapeño peppers. If you're a baby, you can leave out the peppers. Enjoy!

Vegan Cilantro Coconut Curry with Beyond Meat Chicken Strips
by Sarah Farsh June 15, 2015
  • 1 can light coconut milk - organic, 365 Everyday Value™ (13.5 oz)
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1 tbsp curry powder
  • 1/2 tsp red pepper flakes (leave out if you're a baby)
  • 2 tbsp fresh chopped cilantro
  • Juice of 1 lemon 
  • 1/2 tsp lemon zest
  • Salt/pepper to taste
  • Jalapeño's and cilantro - to top
  • Beyond Meat Chicken Strips - as much as you like, chopped
  • Roasted Kalettes (or any roasted veg of choice)
In a soup pot, combine coconut milk, all spices, cilantro, lemon, and lemon zest together, and bring to a boil. Lower flame to let sauce simmer and add in beyond meat chicken strips. Let stew for at least 15 minutes. Meanwhile, cook up your quinoa or rice following directions on the package, and roast your vegetable of choice. To assemble your bowl, scoop 1 - 2 cups quinoa or rice and top with coconut curry. Finish with your roasted vegetable and fresh jalapeño's and cilantro.