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

     

  • November 8, 2021

    Plant-Based (Vegan) Holiday Recipes

    ‘Tis the season for holiday celebrations, parties, and family gatherings. If you’re in need of some new plant-based holiday recipe ideas that will impress friends and family we’ve got some delicious vegan holiday recipes for you.

    A few of our talented cooking class hosts have contributed their favorite holiday recipes. They’re delicious, easy to make, and might just convert a few of your meat-loving friends to plant-based eating. Check them out below.

    Simmered Japanese Kabocha squash from Yuko Nakamoto

    Ingredients:

    >>1 Kabocha squash (cut & trimmed)
    >>Hot Water (about 12 oz)
    >>Brown sugar 1 tbsp (You can use: Maple syrup or any of your favorite sweeteners)
    >>Soy sauce 1 tbsp (Tamari soy sauce, liquid aminos)
    >>Salt 1 pinch

    Cooking Instructions

    1 : Use microwave for 1 min for easy cutting if the Kabocha is too hard.

    2: Remove the pulp and seeds from the Kabocha squash. Use a sharp knife to slice the Kabocha squash into 1-inch thick width pieces and then cut into bite-size pieces.

    3: Trim all the corner edges from the Kabocha pieces using ※Mentori cutting (see pictures)

    ※ 面取りMentori: If the pieces have a sharp edge, then they are likely to break into pieces during the cooking process.

    5: Put the Kabocha skin down in a single layer in a pan and Boil in high heat with the Kabocha pieces covered with enough hot water for about 8-10min with a lid.
    When kabocha gets soft, drain the hot water.

    6: Turn the heat off and add brown sugar, mix quickly and add soy sauce to absorb.

    If you want to make the Kabocha squash powdery and fluffy, turn off the heat and you can put the lid on for a while.

    Find out more about Yuko on here.

    Cook with Yuko on Omstars.

    Roasted Veggies with Banza Chickpea Pasta in Garlic & Oil with Fresh Basil from Kevin Duffy

    Ingredients

    >>chickpea pasta
    >>2 heads broccoli
    >>2 bundles asparagus
    >>2 zucchini
    >>Extra Virgin Olive Oil
    >>3 to 4 cloves garlic
    >>Italian seasoning (or your favorite seasoning mix)
    >>1 bag fresh spinach
    >>1 bundle fresh basil
    >>salt and pepper to taste

    Method

    • preheat oven to 400-415

    • chop up 2 heads of broccoli, 2 bundles of asparagus, 2 zucchini

    • mix veggies in a bowl with EVOO, fresh chopped garlic (3-4 cloves), and Italian seasoning, whatever you like.

    • roast veggies in the oven for 15-20 mins or until the broccoli chars.

    • cook pasta 2-3 mins less than the directions. Trust me, It always falls apart… and then you will think you hated it! You didn’t hate it, it just fell apart, it tastes great minus the usual white flour bloat and brain fog!

    It cooks different than “regular pasta” = different ingredients. Better ones aka it’s better for you.

    • pour a big bag of spinach in a giant serving bowl

    • heat up some more EVOO and garlic in a pan. Medium heat 3-4 mins.

    • drain the Pasta when cooked and mix it with the spinach. This will help steam and wilt the spinach just perfectly.

    ⚠️ We all knows spinach disappears when you cook it in a pan. Let’s make spinach great and stop cooking it in a pan and then the drama continues that it “disappears into nothing.”

    • add in the heated oil and garlic to the bowl and mix

    • add the roasted veggies and mix it all 🥦

    • chop up a bundle of fresh basil and add that too. 🌿

    Can you say professional Presentation!

    • salt and pepper to taste

    ⚠️ More or less oil as needed. Aim for less. Don’t cook with more oil than you are comfortable drinking straight out of a glass!! It is all going in your body. Whether you drink it or hide it on your veggies.

    😢 If this takes you more than 20 mins it’s ok, Keep practicing!

    Check out Kevin’s website here.

    Cook with Kevin on Omstars here and here.

    Pumpkin Pie from Natalie Prigoone

    If you like a toffee-tasting pumpkin pie, then you will love this healthy version.

    This is a perfect recipe for using left over almond pulp after making your own almond milk. Tip: When you make your almond milk throw in the vanilla bean when blending with water, then once the nuts are strained and squeezed, the ground vanilla pod will be left behind with the nuts.

    INGREDIENTS

    Base

    » 1 1/2 cups almond pulp
    » 1 whole vanilla bean (blitzed in a spice grinder) or 1 tsp of vanilla paste or 1 tbs vanilla essence
    » 1 packed cup of dates
    » 1/4 cup coconut oil
    » crackle of pink salt

    Pumpkin Filling

    » 2 1/2 cups cooked and mashed pumpkin (roasted is best)
    » 1 cup of almonds or 1 cup of almond butter (only use whole almonds if you have a powerful food processer that can turn them into paste)
    » * 3/4 cup lacuma powder (You can omit the lacuma powered in this recipe if you don’t have it. No big deal really. It’s really for nutritional benefit and a little sweetness.)
    » 1/4 cup coconut oil (melted)
    » 1/2 cup coconut paste (melted)
    » 2 tsp cinnamon powder
    » 2 tsp nutmeg powder
    » 1/4 cup maple syrup
    » salt on top

    METHOD

    Base

    Process all ingredients in a high-powered food processor until it sticks together in a ball of dough when pressed. Line a fan pan with baking paper. (I like to trace out a circle and cut it to fit the base exactly.) Press the dough down uniformly and line the sides to form a pie crust. Refrigerate while you make the filling.

    Pumpkin Filling

    Blend almonds first until smooth. Add remaining ingredients and process for a few minutes, stopping to scrape down the sides. Spoon filling on top of pie crust and allow to set in the refrigerator for several hours until firm. Top with pistachio nuts.

    Find out more about Natalie on her website.

    Take Natalie’s class on Omstars here.

    Do you want more holiday recipes? Check out our holiday recipes posts from previous years.

    Plant-Based Holiday Feasts (Recipes from the Omstars Staff)

    Plant-Based Recipes for the Holiday Season (Recipes from Lee Holmes)

    Plant-Based Appetizers (Recipes from Naomi Seifter)

    By Omstars

    Photo by Mel Maldonado-Turner on Unsplash

  • 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

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

     

  • 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:

    1. Preheat the oven to 200°C (400°F).
    2. Put all the vegetables in a roasting pan and splash with the olive oil, tossing to coat.
    3. 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.
    4. 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

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

  • 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

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

    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

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

    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

    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

    1. Grease 8 individual tart tins with a light layer of coconut oil.
    2. To make the base, combine cashews, coconut, coconut oil, rice malt syrup and powder in a food processor until a crumbly dough forms.
    3. Neatly press into the tart tins and place in the freezer for two hours to set.
    4. 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.
    5. 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

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

    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!

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

     

    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:

    Caramel:

    Chocolate Topping:

    Method:

    1. Line a 10cm x 20cm tin or tray with baking paper.
    2. 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.
    3. Spread this mixture into the lined tray and sprinkle over peanuts and sea salt. Place in the freezer for two hours to set.
    4. 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.
    5. 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.
    6. Remove the bars from the freezer and using large knife, cut into 12 bars.
    7. 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.
    8. Place back into the freezer as soon as possible to set the chocolate. Store in the fridge in an airtight container.

    By Lee Holmes

     

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