recipe

Superfood Blackcurrant Smoothie Bowls

Talented family all around! Forget Acai bowls, this morning mama and I had delicious and absolutely nutritious superfood ViBERi (my auntie and uncle’s business) smoothies in cosy and beautiful Miami Valley Pottery (Soroosh’s cousin’s business) bowls xxProcessed with VSCO with c3 presetProcessed with VSCO with c3 presetProcessed with VSCO with c3 preset
Superfood Blackcurrant Smoothie Bowls
Serves two 

2 frozen bananas (using frozen bananas gives them a delicious ice-cream consistency)
3/4 cup milk of choice (I used unsweetened almond milk)
1/4 unsweetened yoghurt of choice (I used coconut yoghurt)
2 heaped tsp ViBERi freeze-dried blackcurrant powder

Whizz together in a high-powered blender (might take a bit of patience if using frozen bananas) then top with favourites (I used Ceres Organics Paleo Breakfast Mix) xx

It Looked Like The World Was Covered In A Cobbler Crust Of Brown Sugar And Cinnamon.

Image (8)
2 ripe bananas
2 free-range eggs
1 cup almond meal
1/2 cup buckwheat flour
1/2 cup fresh blueberries
1/4 cup broken walnut pieces
pinch of cinnamon
1/2 tsp baking soda

Preheat oven to 180oC
In a large bowl, mix together all ingredients, pour into a silicon muffin tray, and top with some sesame seeds (for extra pizzaz). Bake until nice and golden and an inserted toothpick comes out clean. Makes 12 littlies. (Mom’s recipe BTW)
Image (9)
What is it they say? Choose a job you love and you will never have to work a day in your life! HASHTAGblessed. Image (10)
Image-1 (2)
Playing pizza pretend at work.Image-1 (1)
For my next DYKWTI (Do You Know What This Is?) Savvy Tokyo article: kinako smoothie bowl – stay tuned! Image-2
Every guy thinks that every girl’s dream is to find a perfect man…WRONG, every girl’s dream is to eat anything she wants without getting fat!
Image-4
Image (2)
Guess what? Mandy says vegan waffles coming to Utopia Hot (Christchurch Farmer’s Market) very soon! Though these regular organic waffles were the shizz as well – served with Black Boy peach and blueberry compote, whipped coconut cream, caramelized walnuts, and melted dark chocolate – yes, I may or may not have requested everythang.
Image-5
Mona Vale is so beautiful. Thanks to my amazing brother-in-law for suggesting we walk it after the market. So lovely. So autumnal. So romantic. Image-6Image-3
Image (3)
Speaking of Autumnal, here’s a super easy seasonal activity for your little munchkins: collect leaves, decorate! Image-1 (4)
And for Mother’s Day? An easy peasy tea-riffic (see what I did there?) 3D tea cup card made from a corner piece of a round egg carton and a curled pipe-cleaner. Image (7)
“A mother is the truest friend we have, when trials heavy and sudden fall upon us; when adversity takes the place of prosperity; when friends desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.” (Washington Irving)

Healthy Recipes And Precious Times Spent With My Momma

imageimage-11
Spent my day off hangin’ with my momma. I made her breakfast, took her grocery shopping, bought her cold-pressed juice and prepared her lunch. Can you tell how much I love her? I love my daddy too he’s just super annoying to hang out with that’s all (haha). By the way, he wanted me to mention him in my blog “tell them his name is Sirous,” he said. Crazy. Anyways, here are the recipes for you. I miss you all so much by the way! Auntie Pouneh, Laura, Randy, Jose and family, Hiromi and Olivier, Akiko and Lifa, Mr. and Mrs. MacLean, Dave and Maria etc. etc. all of ya!

Turmeric, Zucchini and Carrot Muffins (vegetarian, can be gf, dairy-free, refined-sugar-free):
2 free range eggs
2 tbsp olive oil
full 1/2 cup of grated carrots
full 1/2 cup of grated zucchini
1 cup almond flour
1/3 self-rising flour (use a GF alternative here to make muffins GF)
1/4 cup oat milk
1/2 tsp baking soda
1 tsp apple cider vinegar
handful of raisins
big pinch of salt, pepper, red chilli powder and turmeric (little more turmeric won’t hurt)
small bunch of torn italian parsley

Mix everything together, pour into a greased muffin tin, bake at 160 degrees for 20 or so minutes. Muffins ready when golden on top and fork comes out clean. Let cool before nomnom.
image-9image-10image-1
Beetroot Energy Salad (raw, vegan, gf, hipster):
2 large beetroot, peeled and grated
handful of raw pumpkin seeds
handful of raw sunflower seeds
juice of half a lemon
1 tsp soy sauce
1 tsp olive oil
pinch of salt and pepper

Mix together and enjoy – das it!

Back To Food Blogging

image-8-png-6
Persian breakfasting at the Persian household with organic buckwheat bread.
image-8-png-2
I’m so happy I got to go to the Riccarton Farmers’ Market this Saturday. I love farmers’ markets and I especially love the one at Riccarton. The river.. the ducks.. the roses.. the smells! My oh my, am I in heaven! You know, the thing I keep telling everyone and myself, is just how much more I appreciate NZ after being away. There’s no place like it. Nil.
image-png-31
Posh porridge with my best friend.image-2-png-19
Tis officially stone-fruit season in NZ!image-1-png-21
Look Japanese friends! Here we have my gorgeous friend Ayumi serving me vegetarian Gyoza! Yes, Vegetarian! Mmmm!
image-1-png-22
Yum Yum Gyoza!
image-8-png-3
After 2 years.. healthy Sunday pancakes at the Kazemis! Recipe HERE.
image-9-png-3
My mama made me my favorite: vegan Persian dolmeh and boiled broad beans with salt and lemon. Dolmeh recipe HERE.
image-9-png-2
Last but not least, I’m back at work at Cafe Valentino again and it’s looking like a crazy busy Christmas season. In the mean time, I am actively looking for a writing career.

Blessed is The Spot

Friends, I am SO happy to be home, to be with my family, to be driving, to be drinking pure tap water, and to be in an English speaking country! I am so grateful. NZ is truly magical! But I dearly miss Soroosh :(
image-6-png-9image-7-png-7image-8-png-2
image-4-png-13
A beautiful rose in my parents’ garden.
image-5-png-14
Back to where it all started (this old picnic table)! My momma’s homemade muesli with blueberries, bananas, watermelon and unsweetened almond milk.
image-5-png-11
Oh how I missed Rapaki! Gosh I love NZ’s nature walks!
image-4-png-15image-4-png-14
“Blessed is the spot, and the house, and the place, and the city, and the heart, and the mountain, and the refuge, and the cave, and the valley, and the land, and the sea, and the island, and the meadow, where mention of God hath been made, and His praise glorified.”~Baha’u’llah
image-4-png-17
A personalised freshly squeezed juice from Green Spot at South City Mall.image-5-png-13

Italian Night and a *Stolen* Recipe

If you follow my blog’s Facebook and/or Instagram accounts then you might know that I made Italian food for my Japanese friends last night. Now, how does a Persian-Kiwi learn to cook Italian? By working jobs. At 15 I worked at La Porchetta, a chain Italian restaurant then at 17 I waitress-ed at iconic Cafe Valentino which was destroyed from the devastating Christchurch earthquakes whilst I was living in Israel. When Cafe Valentino reopened on St. Asaph Street, I immediately returned, this time as Duty Manager. That’s right, GIRL BOSS. I loved the actual boss, I loved the head chef and I loved the pizza (not specifically in that order).

Working at Cafe Valentino, I learnt so much from Chef Karren. Not only is she extremely talented but also so utterly passionate and committed. To me, there is nothing more beautiful than a person who sacrifices day in and day out for their art.

During “the calm before the storm” (quiet mornings before lunch) at Cafe Valentino, I’d often have the opportunity to watch the chef’s preparations. Though I couldn’t ever know exactly how they made what they did or what exactly went into it, let’s just say, I can take a pretty accurate stab in the dark. Today I share with you an idiot-proof *stolen* recipe from the famous Cafe Valentino:

Tomato Freakin’ Bruschetta.

1 medium red onion, chopped small
about 3 medium tomatoes , chopped small – I used a punnet of mixed colored tomatoes whcih included red, maroon, green, yellow and orange ones.
bunch of fresh basil leaves – chopped small
dollop of good quality olive oil
dollop of good quality balsamic
pinch of sea salt
pinch of pepper

Bread – Cafe Valentino would use freshly baked ciabatta, I used store-bought French baguette.

Finely chop vegetables and herb.

Add a dollop of oil then balsamic – I guess Cafe Val used a balsamic reduction but I ain’t got time (or skills) for that.

Season with a little salt and pepper.

Mix well then refrigerate (you can do this well in advance to serving, if you wish).

For serving, slice bread, toast in a toaster or toaster oven then top each bread with big spoonfuls of tomato/onion mixture letting it fall everywhere (as in on the plate).
***HOT TIP from Rosie Blakely of Gaikokumama: “I usually cut a fresh garlic clove in half, rub the open-side over the bread, then lightly toast by frying the bread with a little olive oil. Yummy. Try it if you fancy!”
image (7)
image (6)image (1)image (3)image (2)

New Recipes

I have been experimenting…

1. Savory oats. Basically, make porridge as usual then crack a free-range egg into it, stir for a minute and season with salt and pepper. This time, I also added a tablespoon of home-made basil pesto. Finished with pumpkin seeds and avocado. The verdict? GOOD!
image
2.Coconut baklava balls. It’s almost Persian New Year (March 21st) and so, the perfect time to attempt to healthify my favorite Iranian sweets. These turned out pretty amazing (if I can say so myself). Next, I’ll try healthifying (like how I made up a word?) the original baklava, as well.
image[1]
1 1/2 cups unsweetened desiccated coconut plus a little more for coating
1 cup almond powder
4 tbsp melted coconut oil
4 tbsp honey or maple syrup
juice of half a lemon
1 tsp rose water (optional)
1/2 tsp cardamom or more depending on taste
a pinch of sea salt

Blend all ingredients together in a food processor or blender for 1-2 min or until the mixture starts to come together like a dough.

Use your hands to form small balls (wet them to prevent sticking).

Roll the balls in the extra coconut until well coated then transfer to a plate.

Refrigerate for at least 30 min before nomnom.

5 Minute 5 Ingredient Vegan Mushroom Soba Pasta

a2fcc550376c3153ed33d968abd960b4.jpg
If you, like me, like pasta, you should be eating soba! What is soba? Soba are Japanese noodles made of buckwheat flour. What’s the big deal about them? They’re low cal! Basically, half the calories of white pasta. A cup of cooked soba contains 113 calories whereas white spaghetti contains 220 per cup and wholewheat spaghetti 174.

113 < 220
113 < 174

You get it right?

For all you non-Japan dwellers, you should be able to find soba in the health or Asian section of your local supermarket. For Cantabrians, Piko, Liberty Market and New World.

Tonight I made this and WOW it was good. If I can say so myself.. which I can because this is my blog mwahaha. Anyways… I know a lot of people don’t like shiitake mushrooms so if you’re one of them you can use regular mushrooms or another vegetable all together (corn, broccoli or chickpeas are my recommendations).

1/2 packet of soba (or more or less whatever)
1/2 onion, diced small
1 punnet of shiitake mushrooms, chopped medium
1/2 can of whole peeled Italian tomatoes
spices (I’m cheating, I combined all the spices to make the recipe “5 ingredients” hehe but in my defense, it’s just a pinch of salt, red chilli and black pepper.)

Cook soba as per packet instructions, usually about a mere TWO minutes in boiling water – another reason why it’s so much better than pasta! It’s fasta! Get it? lol

Fry onion on medium heat with a little oil in a pan (1 minute)

Add mushrooms, stir (another min)

Add everything else, tomatoes, spices and cooked soba, stir.

Serve when all hot and steamy.

Oh mama mia! Oishi desu yo!

Step by step guacamole

Not to blow my own trumpet or anything but I’m kind of the guacamole queen. Once at a dull party (not mine, obviously), this random dude came up to me before leaving and said, “I only stayed this long for the guacamole”, which is how I became the guacamole queen, you see! My secret? Simplicity. No need for coriander or chilli.

1 avocado
half a lemon
salt and pepper
1 tomato

scoop out avo flesh
add lemon
mash
season with salt and pepper
top with chopped tomatoes