“At first I was excited to hear that I could eat anything,” Shabnam says. “But I quickly realized that the doctors weren’t quite right. I had to learn on my own which foods weren’t good for my stomach and caused a flare.” Off the table, she discovered, are dairy and gluten. She also avoids raw vegetables, alcohol and strong spices. “By following a vegan and gluten-free diet 90 percent of the time,” she says, “my stomach is at ease and I can enjoy my life without restrictions. I won’t guarantee that this lifestyle can heal this kind of illness, but it can help with the issues the illness brings.”
Now Shabnam shares what she learned in a gorgeous, recipe-packed blog she named “The Hungry Warrior.” The blog is something Shabnam does on the side; a job working for a television production company keeps her plate otherwise full. “I started my blog because I was really looking for something I could do just for myself,” she says. “I knew I could cook but little did I know that I could also take appealing pictures…I love that I have found something that gives me and others joy— for the eyes and for the stomach.”
Shabnam has been cooking since the not-so-ripe age of ten. Her passion and global background mix into unexpected flavor combinations. “I find a lot of inspiration through my Persian roots. I was born in Iran and grew up in Germany,” says the blogger, who also lived for a time in the U.S. “Talk about a culture clash! But I’m grateful for it, because I feel that I have a broader sense for flavors. I love mixing spices and herbs outside of their “normal” use—like using basil in my green smoothie for breakfast. Be creative and I bet you will love it!”
“I want my recipes to motivate everyone to go out to their local farmer’s markets and explore what’s out there. Play with your food, be creative, get out of your comfort zone, explore, be amazed.”
A vegan diet, Shabnam insists, does not need to be bland or boring. “My motto is ‘eat the rainbow,’” she says. “Nature provides us with so many beautiful ingredients, spices, herbs, flowers, etc. that make the abundance of fruits and vegetables taste even better. One of my favorite tricks for making vegetables taste more flavorful is to roast them in the oven with a little olive oil and herbs. This way all the natural sugars can come out of them. A bowl of roasted veggies with a dollop of plant-based yogurt and I’m a happy girl!”
With her boyfriend, Christian, as her main taste tester and best critic (‘He loves to eat everything I make, so it’s a win-win for both of us,” she says,) and inspiration from friends she’s collected on her virtual journey, Shabnam will continue to push the boundaries of a plant-based diet. But what she won’t do, is push a vegan diet. “My ‘philosophy’ on eating is to eat what-ever makes me—body and soul—happy,” she says. “What I don’t like very much is the labels we put upon everyone nowadays: vegan, vegetarian, flexitarian, raw, you name it. It doesn’t matter what you eat; eat what’s good for yourself and the environment. Don’t restrict yourself too much unless it’s health related and don’t judge others for their decisions. Whatever you do, be yourself, be authentic and enjoy life!”
PERSIMMON MANGO “NICE” CREAM BOWL
SERVES 1-2
GATHER:
1-2 persimmons diced and frozen
1⁄2 mango diced and frozen
1 banana diced and frozen
1⁄2 cup plant-based “mylk” of choice
1⁄2 cup plant-based yogurt (Silk and Stonyfield both make non-dairy options)
1⁄2 teaspoon vanilla extract (we like Simply Organic)
A squeeze of lime juice
MAKE IT:
► Freeze the fruit overnight and blend with the rest of the ingredients until you have a smooth nice cream. Adjust the “mylk” if needed. Add all sorts of toppings like fruit, coconut shreds, berries, seeds, popped quinoa, and dried berry powders! Go crazy on the toppings!
MANGO PASSION FRUIT COCONUT RAW CAKES
MAKES 6
FOR THE CRUST:
1⁄4 cup almonds
1⁄2 cup dehydrated coconut 1⁄4 cup Medjool dates
A pinch of sea salt
FOR THE FILLING:
2 cups cashews (soaked in water overnight and drained)
1 cup mango diced
3-4 tablespoons agave syrup
4 tablespoons coconut milk (might need more or less)
1 teaspoon bourbon vanilla powder
1⁄2 teaspoon turmeric powder for color
1 tablespoon lime juice
1⁄4 cup coconut oil
3 passion fruits
MAKE IT:
► Pulse almonds and coconut until crumbly in a food processor. Add the dates. Blend again until you have a base that forms when pressing down with fingers.
► Press with fingers into a muffin tray then put in freezer. Meanwhile, add the soaked cashews, mango, agave syrup, lime juice, coconut milk, coconut oil, vanilla and turmeric to a blender and mix until smooth. Add to the base and put into freezer for at least 6 hours. Take out halfway and add the passion fruit on top of each cake. Take out of the freezer 10 minutes before serving. Enjoy!
THAI GREEN CURRY BROCCOLI SOUP
SERVES 2
GATHER:
1 package frozen broccoli thawed or florets of 1 large head 2 large shallots diced
2 cloves of garlic minced
1 tablespoon coconut oil melted 2 cups vegetable broth
1⁄2 can coconut milk
Juice of 1 lime
4 kaffir lime leaves
1 small piece of ginger grated
1-2 teaspoons green curry paste (adjust for spiciness)
1-2 tablespoons light soy sauce
1 small bunch chopped cilantro
1 handful watercress (optional)
2 tablespoons peanuts chopped 2 tablespoons black sesame seeds
MAKE IT:
► Heat the coconut oil in a large pot then add the onions and garlic. Cook until translucent. Add the curry paste, the grated ginger and after 1 minute add the broccoli. Sauté for a couple minutes then add the vegetable broth and kaffir lime leaves. Bring to a boil, add the coconut milk and cook at medium high heat for 5-7 minutes (or until broccoli is tender but still bright and green). Discard the lime leaves.
Add to a high-speed blender with the chopped cilantro (this will make the soup extra green) and blitz until smooth. Pour back into the pot. Add lime juice and soy sauce. Put into bowls and decorate with the watercress, cilantro, peanuts and sesame seeds.
VANILLA BUCKWHEAT PANCAKES
SERVES 2
GATHER:
1⁄2 cup buckwheat flour
1⁄4 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon coconut sugar
A pinch of Himalayan pink salt
1⁄2 teaspoon bourbon vanilla bean powder (find it in the baking section)
1 flax egg (mix 1 tablespoon flax meal with 3 tablespoons water, let sit for 5 minutes)
1 cup almond milk
Coconut oil for cooking
MAKE IT:
► Make the flax egg and set aside. Heat a cast iron pan (or a normal pan) with some coconut oil, to medium heat. Sift the flour and add to a bowl with the rest of the dry ingredients. Add the flax egg and almond milk and stir until you have a smooth batter. Just don’t overwork it. Ladle the batter into the hot pan and flip once you see bubbles on top of the pancakes. Once finished, stack the pancakes with sliced bananas and strawberries. Add additional fruits of choice if you like and drizzle with loads of maple syrup.
TIP! Flax eggs can be a healthy alternative to other egg substitutes due to their omega-3 fatty acids and protein.
