This is one rich and chocolatey shake, and I am happy to say my kids absolutely love it! This is an all powerful, nutrient dense, plant based protein shake that is nothing but delicious. It tastes like dessert and has zero chalky protein powders added. I make this with pure raw foods that anybody can find in their local grocery store.

The rich, dark chocolate flavor of this smoothie is due to none other than pure, cacao powder. I found a nice organic powder from Whole Foods, which is of great quality. Pure cacao powder is great for many reasons, namely being a rich antioxidant source, as well as iron, magnesium, fiber, and even protein. Who knew chocolate could be so beneficial! Lately, I have been limiting my intake of dessert and refined sugar, so this makes for a great substitute to fulfill my chocolate cravings. 

You can use your favorite milk, but I stick with the plant based source of almond milk. Throw in a couple of frozen bananas for the rich creamy texture, as well as the digestive and heart health benefits.

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The bananas along with three juicy Medjool dates make the bitter flavors of the cacao come out in the rich chocolatey flavor I am going for. If you want less sweet, use only one banana. Sometimes I make this with one banana only and add strawberries, to cut down on the calories.

Goji berries are a super food that I have been tossing into smoothies, cereal, and snack mixes alike. The kids love these too, and so will parents due to their super health benefits. Goji berries have long been used in Chinese medicine, and have the benefits of being high in antioxidants, high in fiber, vitamin A, and an excellent protein source. Some studies even show they can help destroy cancer cells.

Berry Chocolatey Peanut Butter Shake

2018-01-02 08:47:10

A rich chocolatey shake made with clean, raw, energy boosting ingredients!

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Ingredients

1. 1.5 cup almond milk
2. 1-2 frozen bananas
3. 3 dates (Medjool or similar texture)
4. 1/2 c goji berries
5. 1/4 c cacao powder
6. 1/2 c fresh ground peanut butter

Instructions

1. Add all ingredients to a blender, layering with liquid and soft ingredients first and frozen bananas on the very top.
2. Blend for 1-2 minutes and enjoy!

Notes

1. Replace one banana with frozen strawberries for a lighter smoothie, with less sugar content. The banana makes this very creamy and rich!

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/

This orange fennel salad is different than our typical Middle Eastern flavors, but you won’t have to look far to find some Mediterranean influence . I combine the citrus flavors of oranges and lemons with crunchy carrots and fennel, and toss it all with fresh mint and honey for a really surprisingly delicious winter salad. Since we have started to shift to an 85% vegan lifestyle (the other 15% is gooey yummy dessert I just can’t depart from), I have explored a wide variety of fresh and raw fruit and vegetable combinations. This salad has been consistently a hit and relished by all I have fed it to. Throughout the cold winter months, there is a colorful variety of delicious citrus, and I use any combination in this salad. My kids really enjoy this because of the artful appearance, and also because they love the sweet and juicy flavors. The crunchy sweet fennel complements the citrus, and makes a nice contrast of flavor on top of a bed of field greens. 

Start with a fresh bowl of field greens or arugula. 

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The citrus honey vinaigrette is the perfect dressing for this salad, and it happens to be my family’s favorite one yet! The citrusy tang is balanced with some sweet orang clover honey and a fresh burst of mint! I hope you enjoy this fresh and delicious salad as much as we do.

Orange Fennel Salad

2017-03-02 07:46:42

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Ingredients

1. 2 oranges, any type you prefer
2. 1/2 c sliced fennel
3. 1/2 c chopped mint leaves
4. 1/2 diced shallot
5. 8 oz spring mix field greens
6. 1 carrot

For the citrus honey vinaigrette

1. 1 tbsp minced mint leaves
2. 1/4 c fresh lemon juice
3. 1/4 c fresh orange juice
4. 1 tbsp orange zest
5. 1-2 tsp salt (to taste)
6. 1/2 tsp freshly ground black pepper
7. 1/4 c olive oil
8. 2 tbsp orange clover honey
9. 1 tbsp balsamic vinegar

Instructions

1. Wash the oranges and zest the peel. Set the zest aside to be used for the dressing later.
2. Peel one orange with a sharp knife, including the white pith, so that the juicy flesh of the orange is exposed. Make two cuts into each section of the orange, just shy of the segment dividers. Set these segments aside to place on top of the salad.
3. Use the other orange for fresh squeezed juice. Cut the orange in half, juice only half of it, and then slice the other half into circles to place on top of the salad for decor.
4. Wash and rinse the greens. Place the drained greens into a large bowl.
5. Toss in the chopped mint leaves, shallots, and sliced fennel.
6. Wash and peel the carrot. With a vegetable peeler, slice thin ribbons of carrot and arrange artfully on top of the salad. You may do the same with the fennel, to slice thin pieces.
7. Arrange the orange segments and slices on top of the salad.
8. In a small bowl or cup, combine all the ingredients for the citrus dressing, and whisk. Pour on the dressing as you serve and enjoy!

Notes

1. Extra dressing may be stored in the refrigerator and used on many other salads! Try tossing in cooked farro or quinoa with this salad as well.

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/

Bruschetta has lately become one of my favorite appetizers and sides to share for dinner parties or casual gatherings. It is easy, healthy, delicious, and serves beautifully as an hors d’oeuvre (or an appetizer if you want to keep it ‘cas’). I make my bruschetta with three main ingredients: sweet and juicy tomatoes, fresh and fragrant basil, and of course, garlic. I serve my bruschetta atop some freshly toasted slices of baguettes, topped with fresh mozzarella and freshly ground pepper. 

My secret ingredient is roasted garlic. I use plenty of garlic in this recipe, and I roast 3-4 cloves in the oven to impart a surprisingly sweet and rustic flavor to this dip. I simply wrap a few large, plump garlic cloves in foil and set them in the oven at 400 degrees (F) for about 10-15 minutes.  I use almost equal amounts of basil as tomatoes, and drizzle on some good balsamic vinegar and extra virgin olive oil.

I can eat a whole bowl of this as a salad, guilt-free. This dish is so perfect in the summer when I can use my garden fresh, vine-ripened tomatoes and freshly picked basil. Our summer tomatoes that start as measly little stems from the farmer’s market for $3, flourish into jungle-like vines of endless, plump, juicy tomatoes that we don’t know what the heck to do with! Hence, this timely salad. Although not timely with my blog publication in the winter, this recipe is still amazing any time of the year. I promise, this appetizer is equally delicious throughout the winter, and I have been making it more often because of all the holiday and family gatherings. I finely dice the tomatoes into cubes, as I would for tabbouli, or I if using cherry tomatoes, I cut them into quarters. It is important to separate the extra juice and seeds from the tomatoes; this prevents an overly soppy bruschetta. Scooping the juicy seeds to the side and slurping later, works perfectly fine for us!

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I don’t feel the need to toast bread in oil, but instead set them onto my panini grill and press them for a a couple of minutes until golden and toasted. Any method works fine!

Enjoy!

Bruschetta

2016-12-15 07:41:10

A juicy, zesty, and deliciously savory blend of tomatoes, basil, and garlic served over crunchy baguette slices or crackers.

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Prep Time

10 min

Prep Time

10 min

Ingredients

1. 4-5 firm, but ripe tomatoes (2 cups chopped)
2. 1.5 cup of basil leaves (about 1 bunch)
3. 5-6 cloves of garlic
4. 2 tbsp extra virgin olive oil
5. 1 tbsp balsamic vinegar
6. 1 tsp salt
7. freshly ground pepper, to taste
8. 1/2 tsp onion powder
9. 1/2 tsp oregano
10. optional: fresh mozzarella sliced into rounds
11. 1-2 fresh baguettes, sliced diagonally into rounds

Instructions

1. Preheat oven to 400 degrees (f).
2. Wrap 3 of the garlic cloves loosely in foil and roast in the oven for about 10 minutes.
3. Dice the tomatoes into small cubes, separating the juicy parts and seeds to the side.
4. Separate the basil leaves, and layer several basil leaves into a single stack. Roll, and slice thinly into long strips. Chop strips into smaller pieces if they are too long. Repeat until all the basil is thinly sliced.
5. Remove the roasted garlic from the oven and smash it in the bottom of a medium sized bowl.
6. Add the tomatoes. Mince the remaining fresh garlic cloves and toss them with the tomatoes in the bowl.
7. Add olive oil, balsamic vinegar, and spices, and stir well. Add the basil. Refrigerate for about 20 minutes before serving.
8. On a grill pan or regular pan add olive oil, and toast the slices of baguette until golden.
9. Spoon a dollop of bruschetta onto the toasted bread, add a piece of mozzarella, and top with freshly ground pepper.

By Noha ElSharkawy

Sugar & Garlic https://sugarandgarlic.com/