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

Use The Power Of Intent To Clear A Path For Yourself

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As you may have heard, NZ received a lot of rain as of late. My prayers and sympathetic thoughts to those whose lives were greatly affected. Fortunately for us, our household just further glimmered. My parents and I spent even more time than usual together and I made “healthy” French toast for them. It’s actually very simple! For the three of us, I soaked 6 pieces of gluten free bread in a beaten mixture of 3 free-ranges, 1 cup of unsweetened almond milk, and 1 tsp cinnamon, then fried them in a hot pan with a little coconut oil until nice and golden. Last, I topped them with fresh fruit, honey, and plain yoghurt (not pictured). Image-1 (1)
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Never enough herbs in a Persian woman’s garden.
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Can you see what I see? On the last day of term, we made an Easter egg hunt for the little munchkins. Image (12)Image (13)
And… one for the big munchkin who really shouldn’t be having one in the first place.
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Another day, another green smoothie. These are also super easy to make. Simply blitz together in a high-powered blender: 2 frozen bananas (frozen bananas make your smoothies colder and creamier), 2 large handfuls of spinach (stalks and all), a big dollop of natural yoghurt, 1 cup unsweetened almond milk, and 1 tsp cinnamon. Top with favourites.
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I found out the hard way that jandals were not appropriate wear for yesterday’s Saturday Farmers’ Market. As I walked into a muddy puddle and splashed gunk all over myself, I overheard a father telling his little girl not to worry about getting dirty as she, in her pink gumboots, was appropriately dressed – I couldn’t help but take his comment as a personal dig to my existence.
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Giant delicious organic apple from the organic apple people at the Saturday Farmers’ Market (sorry I don’t know your company name). Image (8)
For as long as I have been coming to Sumner, I have been in mad-love with that itsy bitsy yellow house bursting with character. I sent this photo to Soroosh expressing this, and he replies: “I like the modern house next to it.” BLAH Image (1)
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Almost finished writing back to my Japanese students ^.^
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Mojgan joon, I wish you were here to accompany me on my walking adventures. Alas, I think of you always – the coming Autumn leaves further remind me of my unforgettable time with your beautiful family in beautiful Nashville. Image-1 (6)
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Last but not least, a picture sent to me by my dear mentor and friend. AKA Soroosh’s father. Guys, I am so impressed and inspired by him. Rick is a man of so many talents. But most of all, he is joyful, he is understanding, and he is compassionate. Also, big-ups for food-presentation and food-photography, and your recently written article HERE.

Every Fear Contains A Wish

Follow your fear. Do the work. This is where you will find big magic. -Cheryl Strayed
image-1-1image-14Made breakfast for mom and I (daddy is still in bed from working late and always sacrificing for us). It’s simple, entirely plant-based and yum. Why don’t you try it as well? Simply blend: 1 banana, 1 small mango (pitted), 1 cup unsweetened coconut milk, 1/4 cup water, and a large handful of spinach leaves then top with fresh fruit and all-natural granola.image-15
Vegan pasta made from authentic ingredients from the Mediterranean Food Company.
That night CHCH had the most incredible sunset!
Self love is teddy bear toast.
Mama’s delicious Persian food: a chicken dish and rice flipped from a rice cooker. Also, leftovers of my pasta. And, the torso of mom’s cooking’s no1 fan: my brother-in-law, Andy.
Bought myself a new top to interview in. I especially like the flower pattern.

Some Updates

Guys, I bought a ticket. After what seems like forever I am returning to my favourite place on earth this December. I am so excited for a NZ summer! Road-trips, Kapiti ice-cream, hikes, waterfalls, P.Y.O berries… ah, the list is endless. I also can’t wait to simply kiss my family to death. I told my mom, I said, I’m just gonna take the first three months to sit next to you in some beautiful park on some probably-graffitied bench and just breathe and enjoy the moments.

So, I’ll be home in December. And that’s all I know of my future at this stage. And I don’t mind it. I don’t mind it one bit because I like the possibilities such openness of plans brings. I’m grateful and I’m excited. If travelling has taught me anything, it’s that the world has SO much to offer and that I am by far in the top top top wealthy and fortunate. So, not only is it my dire obligation to really live but my calling to make the most of it.

Some updates: 
These cuties recently arrived back from their epic holiday in Israel to their mountain-side home in Japan, but here are some of the pics Lifa sent me last. Sabich is an Iraqi and Israeli sandwich, consisting of a pita bread stuffed with deep-fried eggplant, hard boiled eggs, salad, tahini, amba (mango pickle) and spice. Lifa says this is healthy street food at its best. Oh man. What a tease. Me want now.
Pics from Jose (father of the munchkins I looked after in Spain) of the kids and their mother making brownies and biscuits. I miss Spain and I miss Jose’s delicious and healthy dishes. Of course I miss you too, Bea! Are you still eating my homemade muesli for breakfast?
Yasu, my unexpected friend is still making healthy smoothies like I taught her and spending me pictures of them. I can’t wait to see her again. Also, her middle sister recently got married and oh my, the pics are gorgeous!
As for me, I was recently taken to a really fun and delicious Mexican restaurant, one like I’ve never experienced and I LOVED it. I can’t say enough. I wish NZ had something like this. First off, everyone is given complimentary chips and dip. Then throughout the night, if you wish, your chips are topped up again and again by the wait-staff walking around with literal shovelfuls of chips – in the same manner coffee cups are refilled here. Anyways these chips, they’re not like your regular over-salted thick Dorito crips. Instead, they’re really thin and light and crispy and unsalted. So good. Okay and the food, cheap as chips (as Kiwi’s say and of course, suitable in this context) fresh, and flavoursome. I had vegetarian enchiladas and he had something called a Chicka Chicka Bang Bang. Or was it Boom Boom (hehe)? I can’t remember.

Last but not least, don’t forget to check out my latest Savvy Article featuring baby potatoes and I use “baby” in the strongest sense of the word here, by clicking THIS.

Eating NZ In Japan

As you may or may not know, my parents visited me recently here in Japan. And, they brought an entire SUITCASE of food just for me! OK, and maybe some for my friends… The funniest thing they managed to get through was goat’s cheese! I couldn’t believe it! 1.How does Japanese immigration allow that? and 2.How did it not go off?! As in become mouldy not beep beep in the sensor. Cheese don’t do that. Anyways, I won’t complain. I have been eating NZ in Japan. Today I had a smoothie bowl made with ViBERi blackcurrants and topped with Pic’s Peanut Butter. I ate it by myself on the grassy patch in the centre of my apartment complex and though highly optimistic, I/it did not lure any boys to the yard.

In a food processor, simply blend the following until smooth and creamy:

1 large frozen banana
1 cup freeze-dried or frozen ViBERi blackcurrants.
3/4 cup milk of choice (I used unsweetened almond)
1 tsp pure maple syrup (optional)

Finish with a large dollop of Pic’s Peanut Butter and whatever else your heart (and stomach) desires. I used fresh banana, chia-seeds, shredded coconut, macadamia nuts, more blackcurrants and raw almonds.

Turmeric Smoothie

Turmeric is the new Acai. Seriously.

Okay, so it just happens to be trending but it’s also yellow and not only is yellow my favourite color it’s proven by science to make you happy so I made a turmeric smoothie-bowl and I was happy and it was YUM.

But in other, more serious, less children’s-book wording, Turmeric AKA “Indian saffron” is a proven powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, colic and more.

To make this, simply blitz together the following in a blender or food processor:

3/4 cup of milk of choice (I used unsweetened almond)
3/4 cup of mango chunks, fresh or frozen (I used frozen)
1/2 banana
1 tsp turmeric

favourite toppings: (optional)

Frequently asked questions

SUP guys?! Sorry, been feelin’ a little G since watching Dope. Anyways, since I’ve had a few people asking me similar questions lately, I thought to do what I do best (harhar) and write a blog-post. Answer. A blogpost answer.

First, what the F is okara? And no, Pinterest, I do not mean okra so stop auto-correcting my precious soy-pulp to that slimy vegetable.

Okay, okara AKA soy pulp is the left-over stuff from making soy milk and tofu. Words cannot adequately describe the affect okara has had on my baked goods. It makes them, all at the same time, healthier, more filling and extra moist. Sorry about the word-choice. In Japan, you can find okara in almost all grocery stores in the tofu isles (yes, that’s how much they dig tofu, PLURAL). Which is why I think, no I am certain, okara is what I will miss of Japan, the most.

Second, why smoothie BOWL?

Well, here’s what I said to Hannah on Facebook, which by the way, if you haven’t liked my page yet, then please do…you know, so that I can harass you even more and well possibly attract enough attention (one day) to go GLOBAL.

Back to bowls:
1. It’s the act of mindfully sitting down and consuming a smoothie instead of drinking it in a rush, on the go or whilst doing something else (driving, walking etc).
2. Smoothies, often packed with ample seeds, nuts, milk, yoghurt, vegetables and fruits can be entire meals in themselves so, having a smoothie in place of a regular drink may be overeating for some people!
3. When it comes to digestion, chewing is vital. This is because, a large percentage of digestion takes place in our mouths so that’s where it’s good to eat a smoothie with a spoon and chew chew chew rather than consume one through a straw which, can also, make some people bloat.

Any more questions for Anisa sensei? Please come forward. Or raise your hand. Whatever works.

The best smoothie bowl in a long time.

I was so blessed to receive an ample supply of ViBERi blackcurrant products (all organic) from my auntie and uncle in NZ, as souvenirs via my brother-in-law and sister and this morning I whizzed some into the best smoothie bowl in a long time. SO MUCH GOODNESS.

1/2 cup freeze-dried (or frozen) blackcurrants
1/4 cup unsweetened almond milk
1/4 cup plain yoghurt (use coyo if dairy free or vegan)
1 frozen banana

Simply whizz all ingredients in a food-processor or blender and top with desired toppings. I used organic kiwifruit, homemade granola and more freeze-dried blackcurrants which are crunchy and delicious!