Search Results for “lee holmes”

November 1, 2017

Lee’s Raw Berry and Chocolate Torte

If you want to make friends, this tantalising torte is a sure-fire way to do it. Who could resist a rich, chocolatey dessert that is completely guilt-free? You and your new best friends will be bursting with bliss after just one bite.

Recipe

Makes 1 torte

Base

175 g (6 oz/11/2 cups) raw walnuts

zest of 1 lemon

1/2 cup dried berries

60 ml (2 fl oz/1/4 cup) melted extra virgin coconut oil

1 teaspoon stevia powder

Filling

155 g (51/2 oz/1 cup) raw, unsalted cashews

40 g (11/2 oz/1/3 cup) raw cacao powder

115 g (4 oz) cacao butter, grated and melted

2 tablespoons rice malt syrup, or 1 teaspoon stevia powder

2 tablespoons additive-free coconut milk

juice of 1 lemon

2 cups mixed berries, plus extra, for decorating (optional)

This recipe is Wheat-free Dairy-free Gluten-free & Vegan

What to do:

Place the cashews in a bowl, cover with filtered water and soak for 2 hours. Drain.

To make the base, place the walnuts in a food processor and blend until they are finely chopped. Transfer to a bowl and add the lemon zest.

Place the coconut oil and dried berries in the food processor and blend. Add to the walnut mixture and stevia and combine well.

Press the mixture into a 20 cm (8 inch) springform cake tin and chill in the freezer for 30 minutes.

To make the filling, place all the ingredients in the food processor and blend until smooth.

Remove the base from the freezer and spoon the filling over the top.

Chill for 2 hours in the fridge, or 1 hour in the freezer, until set. Scatter over the extra berries before serving.

This will keep in an airtight container for up to 1 week in the fridge, or 2 weeks in the freezer.

By Lee Holmes

We’ll be sharing loads more of Lee’s incredible recipes here on the Omstars blog, so watch this space!

Check out more supercharged food recipes by Lee

Follow her on instagram for more inspiration

February 14, 2019

Chocolate and Raspberry Smoothie Bowl

The smoothie bowl craze that’s been blending its way into society over the last few years ins’t over yet, and we are so excited to share this raw, plant-based treat with you. Did you know that the best time of day to eat chocolate is actually in the morning? And Lee Holmes is helping us capitalize on this delicious knowledge by sharing her recipe for a Chocolate and Raspberry Smoothie Bowl that will have your taste buds singing all morning long.

This recipe makes 2 servings, but if you don’t have someone to share it with, don’t worry! You can actually make this smoothie in advance and freeze it in a muffin tray. When you’re ready to enjoy, take three out, whiz them in your high-speed blender and you’ll be good to go!

Side note, wouldn’t this be the perfect treat to share with your someone special this valentines day? We think so!

Ingredients:

2 frozen bananas
1 ripe avocado, peeled
125 g (41/2 oz/1 cup) raspberries

2 tablespoons raw cacao powder
1 teaspoon vanilla powder

130 g (41/2 oz/1/2 cup)r coconut yoghurt

125 ml (4 fl oz/1/2 cup) almond milk or plant milk of your choice

The method for putting this bowl together is simple. Blend together all of your ingredients in a high-speed blender until smooth and creamy. The mixture should have a spoonable consistency.

Then, pour the mixture into two bowls and decorate with your chosen topping(s).

Choose your favorite toppings to put the finishing touches on your smoothie bowl, or use any of the following items recommended by Lee:
edible flowers, passion fruit, lilly pilly berries, banana, raspberries, blueberries, strawberries, almonds, pepitas (pumpkin seeds), chia seeds, coconut flakes, cacao nibs, granola and/or nut butter.

Enjoy!

Recipe by Lee Holmes

Followe Lee on instagram @leesupercharged or check out her website superchargedfoods.com

January 10, 2019

Roasted Vegetable Stock

Escoffier claimed “Indeed, stock is everything in cooking. Without it, nothing can be done.” A staple and medicinal cure-all in traditional households and the prime ingredient in classic gourmet cuisine, stock or broth made from meat or vegetables is a beautiful meal-base ingredient to always have on hand in the freezer, and has been revered for generations for its ability to nurture the sick and nourish families.

For chefs, stock is the charmed elixir for making soul-warming soups and spectacular sauces.

Vegetable broths made mindfully at home are one of the cheapest and easiest ways to use up leftover veggies, making it a fabulously frugal and environmentally friendly household staple.

If you’re looking to be a more conscious consumer, a homemade stock using up all of your on-hand veggies are the perfect way to enter into the world of frugality, and can help you to justify spending a little extra on quality organic ingredients as you find use for every last skerrick of produce to create delicious meals for you and your family to enjoy.

Beyond adding delicious flavour as the bases of sauces, stocks, soups and stews, they also act as a supercharged “tonic” that are wonderful for adding a dose of healing nutrients that are empowering for health.

Many of the minerals and vital nutrients contained within vegetables are actually bound up within the cell walls of the raw product. Long, slow and gentle cooking actually allows for the breakdown of the cell walls of veggies so that your digestive system can have easy access to the uptake of nutrients.

This is an especially helpful process if you suffer from leaky gut or malabsorption. Adding broths and stocks is an extra insurance policy to ensure that your body is being flooded with easy-to-digest nutrients and it’s one of the staples in my book Heal Your Gut and Heal Your Gut online programs.

I love to experiment with different flavours of seasonal vegetables, herbs and scrap leftovers to create nourishing stocks and tasty, nutrient-rich broths that are both delicious and healing.

When making the shift from store bought, additive laden stock cubes and carton-housed broths to homemade nourishing creations, be sure to purchase chemical free and organically grown vegetables wherever possible as these will yield the highest quality of nutrients and remove the possibility of leeching harmful pesticides into your broth that are harmful to your precious microbiome.

Whilst you can create amazing veggie stocks simply by throwing in any on-hand veggie scraps such as celery leaves, carrots, onions, garlic, herbs, spices and other garden dwellers, this particular stock is my favourite. I consider it my ‘Best Ever’ roasted vegetable stock.

Taking a little extra time to roast the veg will boost the flavour tenfold and injects a sweet and savoury flavour that is the key foundation for an array of scrumptious soups, casseroles and slow cooking. It adds beautifully to delicate summer soups and hearty winter bowls.

Proportions don’t need to be to the lettuce, oops letter – just throw in what you have and create a melting pot of goodness. Use top-quality veg and be bold with healing seasonings.

I hope you enjoy my best ever roasted vegetable stock.

Makes 1-.125 litres (4-5 cups)

Ingredients

2 large onions, skin on, quartered or thickly sliced
2 parsnips, rinsed and roughly chopped
2 celery stalks, roughly chopped
1 leek, roughly chopped
3 garlic cloves, skin on
1 red capsicum (pepper), quartered and seeds removed
2 Roma (plum) tomatoes, halved
extra virgin olive oil, for drizzling
55 g (2 oz/1 small bunch) flat-leaf (Italian) parsley
4–5 thyme sprigs
2 bay leaves
1 teaspoon whole black peppercorns
80 ml (2 1/2 fl oz / 1/3 cup) apple cider vinegar
filtered water, to cover

Method:

Preheat the oven to 200°C (400°F).
Put all the vegetables in a roasting pan and splash with the olive oil, tossing to coat.
Roast for 45 minutes, stirring often. You may have to remove the vegetables that cook faster as they are ready. Once all the vegetables are cooked, transfer them to a large stockpot or flameproof casserole dish over medium heat on the stovetop. A slow cooker can also be used. Add the herbs, peppercorns and apple cider vinegar, then add filtered water to cover and bring to the boil. Reduce the heat to low and simmer for 1 hour. Topping up with water if required.
Strain through a cheesecloth-lined sieve, store in an airtight container in the fridge and use as needed.

Enjoy!

By Lee Holmes

Follower her on instagram @leesupercharged

Check out Lee’s website superchargedfoods.com

November 29, 2018

Layered Salted Caramel Peanut Fudge

This is one of my favourite freezer desserts, and I like to keep it ready to grab at a moment’s notice. A decadent delight, it homes in on the irresistible flavour combo of caramel and sea salt. The unique peanutty edge makes it fulfilling for adults with a cuppa, but also brings plenty of happiness to little kids.

Fudge

270 g (9.5 oz/1 cup) almond butter
80 ml (2.5 fl oz/ ¹/3 cup) coconut oil, melted
90 g (3.25 oz/ ¹/4 cup) rice malt syrup
30 g (1 oz/ ¹/4cup) raw cacao powder
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon Celtic sea salt

Salted caramel and peanut

90 g (3.25 oz/¹/4 cup) rice malt syrup
2 tablespoons cashew butter or other nut butter
2 tablespoons coconut oil
sea salt, to taste
35 g (1.25 oz/¹/3 cup) roasted salted peanuts

Method:

Line a 12 × 18 cm (4¹/2× 7 inch) baking tin with baking paper.

To make the fudge layer, whiz the almond butter and coconut oil in a food processor until smooth. Add the remaining ingredients and process until smooth and creamy. Spoon the mixture into the prepared tin to 3 cm (1¹/4 inches) deep and smooth the top with the back of a spoon or a spatula.

For the salted caramel and peanut layer, clean the food processor then process all the ingredients except the peanuts until the mixture has a caramel-like consistency.

Spoon the salted caramel over the fudge, smooth with the back of a spoon or a spatula, then scatter the peanuts over and press them in gently. Freeze for at least 1 hour before slicing and serving. If stored frozen for longer, it may need some time in the fridge to soften a little before serving.

Sprinkle with extra salt before serving, if you like.

By Lee Holmes

Lee Holmes, Gut Friendly Food Expert, Super charged foods, recipes, OMstars

October 11, 2018

Apple and Fennel Soup

Soup Season is officially here! It’s fall in the United States and as the weather starts to get cooler, the idea of curling up with a hot bowl of soup just gets more and more appealing. Good thing we know so many amazing foodies out there who have such delicious plant based recipes for us to try. We love this Apple and Fennel Soup by Lee Holmes and we just know you will too!

This recipe serves 4. Give it a try and let us know what you think!

Ingredients

2 tablespoons extra virgin olive oil
1 brown onion, peeled and diced
2 celery stalks, roughly chopped
3 garlic cloves, finely chopped
4 small fennel bulbs, with fronds
1 teaspoon dijon mustard (optional)
1 litre (35 fl oz/4 cups) good-quality vegetable broth
4 seasonal apples peeled and chopped
juice of 1 lemon
coconut cream or coconut yoghurt, to serve

Directions

Heat the olive oil in a large stockpot or saucepan over medium heat. Sauté the onion, celery and garlic for 3–4 minutes, or until softened.

Meanwhile, remove the fronds from the fennel and reserve for garnishing. Dice the fennel bulbs and set aside.

Add the mustard to the pan, stirring well. Stir in the stock, fennel and apple. Bring to the boil, then reduce the heat to a simmer.

Cover and cook for 30–35 minutes, or until the fennel is tender.

Leave to cool slightly, then purée the soup using a food processor or hand-held stick blender. Whisk in the lemon juice, then season to taste with sea salt and freshly ground black pepper.

Gently reheat the soup, if needed.

Ladle into bowls, add a swirl of coconut cream, garnish with the reserved fennel fronds and serve.

NOTE: I’ve also garnished the soup with slices of dried apple.

Simply roast some thinly sliced apple pieces in a 160°C (315°F) oven for 15–20 minutes, until dried.

By Lee Holmes

Follower her on instagram @leesupercharged

Check out Lee’s website superchargedfoods.com

More Plant-Based Recipes On OMstars

September 20, 2018

ROASTED CAULIFLOWER, FENNEL AND GINGER SOUP

I’ve created this roasted cauliflower, fennel and ginger soup to provide a super simple, delicious and healthy soup that’s brimming with robust flavours and prebiotic rich vegetables to boost your gut health and immunity this winter. It’s the perfect soup for when you feel a sniffle coming on or you feel like something a little zestier than your run-of-the-mill vegetable soup. But to be totally honest, you don’t need a special occasion to whip up this magic – it’s the kind of soup you could have every single day. It’s my everyday kind of soup.

What makes this an all-star soup?

Fennel loves looking after your bones and can even improve your skin health. If you’re feeling a little bit sluggish, it can help aid digestion and improve your mood and that’s always a bonus.

Ginger is a bit of a zesty character but not one to be missed in this mighty trio! Single-handedly helping to fight off inflammation, whilst ginger can be very zesty, it’ll always be there to pick up the pieces if you’re feeling nauseous or experiencing muscle soreness.

Finally, cauliflower is the head-honcho in this bowl of goodness. Full of vitamins and minerals to improve your overall health and high in anti-inflammatory properties to keep you fighting winter bugs all pretty much year long, cauliflower is a long standing ingredient in this soup!

Add these three together and you’ve got quite the combination.

Roasted cauliflower, fennel and ginger soup

Ingredients:

1 red onion quartered
4 garlic cloves
½ head large cauliflower (cut into florets)
2 fennel bulbs chopped and cored
500 gms stock of choice
3 tbs hummus (optional, I had this in the fridge)
1 TBS Golden Gut Blend (or use 1 tsp tumeric and pinch cinnamon and black pepper)
1 tsp sage leaves
pinch fennel seeds
2 tbs wheat free tamari
2 tbs lemon
1 knob ginger (peeled)

Method:

Preheat oven to 200 degrees Celsius
On a baking tray place red onion, garlic cloves, cauliflower and the fennel.
Bake for 30-35 minutes until crispy.
Remove from the oven and place in a blender with remaining ingredients.
Blend until creamy.
Pour into heavy bottomed saucepan and place on stovetop.
Heat through on low to allow flavours to meld.
Season to taste.
Let cool slightly and serve warm.
Decorate with fennel fronds.

Happy cooking!

By Lee Holmes

Find More Vegan Recipes on OMstars

See More Recipes From Lee

August 30, 2018

RAW MINI LIME TARTS

I love this raw recipe because it’s SO much easier to make than a baked one! This crazy dairy-free, gluten-free, vegan remake of your favourite traditional dessert is one not to miss. Oh, and for those of you who don’t like to share, especially when it comes to dessert, you can make these raw lime tarts mini-sized and enjoy one by yourself! That’ll teach you – dessert stealers. I hope you love these Raw Lime Tarts as much as I do!

There’s something about lime tarts that make me really happy. They’re equally creamy and tarty, tangy and sweet, satisfying and crisp with a crumbly texture.

I’d like to say my Lime Tarts are the perfect dessert for the warmer seasons of the year, but really, they’re a good all-year rounder; so friends in the Southern hemisphere, it’s time to get on these!

Ingredients

Base

250g cashews (can be soaked for 2 hours previously)
1 ½ cups dessicated coconut
2 tablespoons coconut oil
2 tablespoons rice malt syrup
2 tablespoons Love Your Gut Powder

Filling

250ml coconut cream
3 tablespoons cacao butter
10 drops liquid stevia
1 vanilla bean, seeds scraped
Zest of two limes and juice of one

Method

Grease 8 individual tart tins with a light layer of coconut oil.
To make the base, combine cashews, coconut, coconut oil, rice malt syrup and powder in a food processor until a crumbly dough forms.
Neatly press into the tart tins and place in the freezer for two hours to set.
After 1 ½ hours, prepare the filling by gently heating coconut cream and cacao butter in a small saucepan over a low heat. Transfer to a bowl and stir in stevia, vanilla and lime. Place bowl in the freezer for 15 minutes to let it cool slightly.
To assemble the tarts, carefully pour filling into the tart shells and leave to set in the fridge for at least 1 hour or until needed. Serve with extra lime slices, lime zest and a dollop of coconut yoghurt if desired!

By Lee Holmes

Find More Raw Vegan Recipes on OMstars

See More Recipes From Lee

July 19, 2018

Pan-fried Toasted Greens with Pomegranate and Cauliflower Rice Salad

This middle-eastern inspired salad is a healthy take on the classic tabbouleh. Substituting white rice or cous cous for cauliflower is a great way of sneaking in that little bit of extra veg, whilst also offering fewer calories and a higher intake of essential nutrients like protein, vitamin C, and vitamin k. These help to support various functions in our body like the formation and repair of muscles, bones and skin cells.

Loaded with green veggies like asparagus, green beans and spinach, this salad is full of vitamins and minerals that can regulate our digestive processes and protect our bodies from toxins, especially in the gut. Whilst being low in calories, these greens are high in fiber and provide a good source of protein for non-meat eaters!

Ingredients:

200g of green beans, halved
100g of asparagus, halved
1/2 large cauliflower head, chopped roughly
1 cup of baby spinach, chopped
1 pomegranate, seeds
1 cup fresh herbs – parsley, coriander and mint
1 tomato, seeded and diced
1/2 red onion, diced
2 garlic clove, crushed
1 lemon, squeezed to juice
1 tablespoon of butter

Method:

In a large bowl mix the spinach, herbs, tomato, onion and pomegranate.
Place cauliflower in a food processor and blitz until the consistency resembles rice. Briefly steam over boiling water for a couple minutes just to soften and warm the cauliflower rice
Heat a frying pan over a medium high heat. Add butter and garlic, stirring continuously. Once browned, add the green beans and asparagus, toasting them for about 3-5 minutes. Squeeze half the lemon juice over the veggies while cooking. You want them to be cooked but still crunchy and green.
Stir the cauliflower rice into the salad adding the rest of the lemon juice and tossing together.
Place the green beans and asparagus on top of the salad and sprinkle sea salt and black pepper generously across the dish and serve!

By Lee Holmes

Note: Lee’s original Recipe includes goat cheese, which we left off to make this recipe vegan friendly!

Find More Supercharged Foods From Lee Holmes

Explore More Vegan Recipes on OMstars

June 28, 2018

Supercharged Snickers Bars

As yogis, we all work hard to live as consciously as possible. That includes properly fueling our bodies with nutritious, cruelty-free, foods that are still delicious and satisfying. We’re here to help make that part easy, and we think it’s time to treat yourself! WE found this recipe for Raw vegan Snickers bars with Lee Holmes from Superchargedfood.com, and we can’t wait to try them. Check out her full recipe and give them a try yourself!

Supercharged Snickers Bars

Makes: 12 bars

Ingredients

Nougat base:

1 cup macadamias
⅓ cup coconut cream
2 tablespoons coconut oil, melted
2 tablespoons rice malt syrup
¼ teaspoon vanilla powder
⅔ cup almond meal
2 tablespoons Love Your Gut Powder
½ cup peanuts, raw or dry roasted
1 pinch sea salt

Caramel:

½ cup cashew butter
¼ cup peanut butter
¼ cup rice malt syrup
2 tablespoons coconut oil, melted

Chocolate Topping:

2 tbsp coconut oil
2 tbsp cacao butter
2 tbsp raw cacao powder

Method:

Line a 10cm x 20cm tin or tray with baking paper.
In a food processor, pulse the macadamias until they resemble fine crumbs. Add in the coconut cream, coconut oil, rice malt syrup and vanilla and pulse until smooth. Add in the almond meal and Love Your Gut Powder and pulse until just combined.
Spread this mixture into the lined tray and sprinkle over peanuts and sea salt. Place in the freezer for two hours to set.
To make the caramel, stir all ingredients in a bowl until combined. Spread mixture over the peanuts and place back into the freezer for another two hours.
Prepare the chocolate coating by melting ingredients together in a small pot over a low heat. Transfer to a bowl, place in the fridge for 15 minutes to let it thicken slightly.
Remove the bars from the freezer and using large knife, cut into 12 bars.
To cover in chocolate coating, first prepare a rack over a tray to catch any dripping chocolate. Carefully dip bars in the chocolate coating mixture and place on the rack. You want to work quickly here to prevent the bars from melting. This is why it’s important your chocolate mixture isn’t too hot but is still melted and has a liquid consistency. You may wish to work in batches.
Place back into the freezer as soon as possible to set the chocolate. Store in the fridge in an airtight container.

By Lee Holmes

May 10, 2018

Vegan Caesar Salad

Who doesn’t love a good Caesar salad? With summer just around the corner, we’re really craving lighter food options here at OMstars, and this recipe by the sensational, Lee Holmes, is just perfect. With simple ingredients that are easily accessible at your local grocery store, and less than 30 minutes of your time, you can easily whip up this vegan version of yet another fan favorite.

Vegan Caesar Salad

Ingredients

3 tablespoons extra virgin olive oil
1 block of tempeh, chopped into (1/4 inch) cubes
3 tablespoons wheat-free tamari
1 Cos lettuce, washed, dried and torn
1 small bunch shallots, roughly chopped

Dressing

3 tablespoons almond butter
2 small garlic cloves, finely chopped
3 tablespoons nutritional yeast flakes
2 tablespoons wheat-free tamari
3 tablespoons lemon juice
3 tablespoons sugar-free Dijon mustard
3 tablespoons water
2 tablespoons flaxseed oil
Freshly ground black pepper, to taste

Method

Heat the olive oil in a frying pan over medium heat and fry the tempeh for five to ten minutes, or until golden. Add the tamari and heat until warm. Remove from the heat and set aside to cool.
To make the dressing, mix all the dressing ingredients together in a bowl.
Place the Cos and shallots in a bowl and spoon over the dressing, tossing to ensure the salad is evenly coated. Sprinkle the cooled tempeh over the top and serve.

By Lee Holmes

Follower her on instagram @leesupercharged

Check out Lee’s website superchargedfoods.com

More Plant-Based Recipes On OMstars