Monthly Archives: September 2013

AHNest berry bowl


Living walking distance to both Trader Joe’s and Whole Foods is a bitter sweet feeling. I know a lot of my friends back in the East Coast need to drive miles away for either grocery store, so I should feel blessed to have them fairly close to me, but my wallet cries everyday I go there. I enjoy making these creations for you and at the end of the day my stomach is happy so everyone wins.

I’ve been on the hunt for the Sambazon brand acai smoothie packets and was informed from a Whole Foods staff member that they haven’t carried them for awhile. Sad life. I improvised and purchased the frozen ‘mixed wild berries’ pack and used them instead. I promise you, they’re equally delicious! If you manage to come across any acai smoothie packs at a local Whole Foods, let a sista know in the comments below or email me!

Fun Fact: Acai (pro-nounced ah-sah-EE) (don’t worry I butchered the name at first) are berries from the Acai Palm Tree, found in the Amazon in Bazil.

2 cups frozen mixed berries or 2 acai smoothie packets
2 bananas (one to blend, second to place sliced on top)
1/2 cup almond/coconut milk
1/4 cup fresh sliced strawberries
1/4 cup no-added sugar granola
1tbsp ground chia seeds
shredded unsweetened coconut flakes

Blend together frozen berries (or acai packets), one banana, and almond milk until you achieve a thick consistency. If you like it a bit loose and smoothie like, add more almond milk. Pour into a bowl and sprinkle granola, add sliced strawberries, coconut flakes, chia seeds and finish with a drizzle of agave. Happy healthy eating!

xoxo Sarah

Edamame-Avocado Dumplings


I tend to go through phases of obsession and this week they’re edamames. I was inspired by one of my favorite restaurants in Santa Monica, CA “True Food Kitchen“, to make this dish and of course put a little twist on things and added avocados to the filling.

Edamame-Avocado Dumplings Fun Fact:  You can determine if the avocados are ripe by lifting the little button on top of the avocado. If it’s green underneath, then it means you should hurry up and purchase them for your weeks worth of cooking. If it’s brown, then you might want to stay away from those.

1 cup thawed, shelled, cooked & drained edamames
half an avocado
1/2 clove garlic, minced
1 tsp parsley
1 tsp tahini
1/4 tsp sriracha sauce (optional)
dash of nutmeg

18 dairy free wonton or dumpling sheets (I used square shaped sheets)
1/2 cup vegetable broth (can sub out for water)
1 tbsp liquid amino
1 tsp apple cider vinegar
pea shoots
dash of sesame oil
IMG_1527 Steps:
Pulse together all the filling ingredients, EXCEPT the avocados, in a food processor and put aside. In a separate bowl, mash the avocados using the back of a fork. Having a few chunky pieces is recommended as they give the dumplings more texture. Toss in the pulsed filling mixture with the mashed avocados.

Lay 9 wonton or dumpling sheets down on wax paper and spoon in about 1 tsp of the filling mixture to the center. Grab a small bowl of water to use as “glue” and seal the bottom layer of the dumplings with a new sheet. Just like a pillow. Make sure not to drench the edges as they will tear and fall apart. You might want to gently press towards the center so there are no air bubbles.

In a skillet or deep pan, pour your choice of vegetable broth or water and drop your dumplings to cook. This is a healthy option, rather than the usual fried process. Once the dumplings are translucent on both sides, they’re ready to plate and eat.

Now for the sauwwce, in a small separate bowl combine the liquid amino, vinegar and drizzle on top of the dumplings. Garnish with a small hand full of pea shoots, sprinkle sesame seeds and finish with a drizzle of sesame oil.

xoxo Sarah

* I had leftover filling and stored them in the refrigerator and used it as dip with my veggie flax seed tortilla chips the next day:)