• 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

     

  • Sexy Salads ™️  Featuring Red Vein Sorrel

    Adam Kenworthy may be one of the most creative salad creators we know! Each of his salads is unique, colorful and full of flavor. Today, we’re sharing his recipe for a Red Vein Sorrel with shaved and roasted Purple Cauliflower, tossed in lemon juice. This salad is topped of with pan roasted Butternut Squash, watermelon radish, avocado and a sensational Carrot Ginger Dressing.

    Ingredients for the Salad:

    • Red Vein Sorrel
    • Purple Cauliflower
    • 1 Lemon
    • 1 small butternut squash
    •  Watermelon radishes
    • Avocados

    Directions:

    First, cut a large piece of purple cauliflower from the stock, then slice it thinly using a mandoline. Place your cauliflower sliced into a bowl with lemon juice and set that aside.

    Cut the butternut squash in half removing the longer, thinner part of the squash from the shorter, rounder portion of the vegetable. store the thinner portion of the squash to use for another recipe like Adam’s Plant Based Pizza.

    Peel the rounded portion of the butternut squash before cutting it in half and removing the seeds.

    Next, cut the squash into thin slices using a mandoline.

    Roast your squash in a pan with a drizzle of olive oil, over medium heat, until lightly browned.

    Next, use a grater to grate your watermelon radish (desired amount).

    Place your Red Vein Sorrel on a plate, then add the cauliflower, roasted squash, watermelon radish shavings, and avocado. Top it all of with the Carrot Ginger Dressing and enjoy.

    Ingredients for the dressing:

    • 1 small piece of ginger
    • 1 cup grated carrot
    • 4 tbs olive oil
    • 3 tbs coconut vinegar
    • 1 tbs Tamari
    • Pinch of salt
    • Water to help reach desired consistency

    BLEND WELL

    Recipe by Adam Kenworthy

    Follow Adam on Instagram (@adamkenworthy) where he’s constantly posting new and exciting dishes, drinks and snacks and check out his facebook page for some more long form recipes. Plus, check out some of his amazing recipes on Omstars!

    Start Cooking With Adam Kenworthy on Omstars

  • Sweet Potato Rosti

    These are ridiculously easy, two ingredients and sweetly delicious.  Team them with a burger, eggs or anywhere where you might be tempted by bread.  Just be careful not top burn them as the sugar content in the vegetable does tend to brown quickly.  Usea medium temperature and finish them off on the oven.

    Ingredients

    Sweet potato

    Olive oil or coconut oil

    Himalyan salt

    Method

    Wash and peel sweet potato. Use a julienne peeler or mandoline to peel long thin strips of the vegetable.  If you have neither of these tools then just use a regular grater.  I like the julienne peeler because it’s quick with an easy wash up and results in really long this strips which are easy to swirl around the fork.

    Drizzle on oil and mix with a fork so that strands are coated.  Swirl with a fork as you would long spaghetti to get a round ball.  Place in a shallow pan with hot oil and fry for a few minutes until golden.  Crackle on some pink salt. Shape it into a perfect circle with your spatula and keep an eye on it so it doesn’t burn.  You will find that it also steams while it fries due to the loose structure of the strands.  When the desired colour is reached, place them on a tray in a medium oven until ready to eat.

    Note:  If the edges go a little black, they still taste good. Don’t throw them out.

    Try these with one of my vegan burgers like the beetroot burger

    Enjoy!

    By Natalie Prigoone

  • 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

  • Cozy Potato Leek Soup

    When it gets cold outside as winter finally makes its way down to Florida, all I want to do is eat soup. Largely, this is because eating soup is a great way to warm back up after spending time in the season, but that’s not the only reason. If you look at this desire based on Ayurveda, being that my primary Dosha is Vata, this actually makes a lot of sense!

    Vata people thrive in a warm and moist climate (that’s why I love living in Florida so much), but when it starts to get cold outside, it can throw us off balance and have all sorts of negative effects on us physically, mentally and emotionally. So, if you naturally start to crave warm, cooked, moist foods around this time of year, it’s a pretty good sign that your Vata Dosha is well balanced.

    Eating these kinds of foods helps to create that warm moist climate that Vatas love so much, internally. So, when the air becomes cold and dry, embrace your desire to eat more soup, it’s a great way to stay balanced through the fall and winter months. And even if you don’t like to eat soups and stews, if you know you have a lot of Vata in your prakriti or vikriti, then you should probably start.

    So, in light of this beautiful Ayurvedic knowledge, today I’d like to share my recipe for Potato Leek soup. It’s super simple and it really hits the spot! So, gather these ingredients and give it a try!

     

    INGREDIENTS

    5 Russet Potatoes

    1 Leek

    1 Small Sweet Onion

    4 cups of Vegetable Broth

    ½ Cup of Nutritional Yeast Flakes

    Juice of ½ a Lemon

    2 Table Spoons of Coconut Cream (optional)

     

    METHOD

    Set a pot of water to boil, then start peeling your potatoes and cutting them into large chunks.

    Once the water is boiling, add in the potatoes and let them cook until soft.

    Next, cut up your onion and your leek and sauté them together in vegan butter or olive oil.

    Once the potatoes are cooked, drain the water. Then add the leeks and onions to the pot with the potatoes and cover with vegetable broth. Set the burner to low.

    Next, use a handheld immersion blender and blend till smooth.

    Add the yeast flakes and the lemon juice and continue blending until well incorporated.

    You can use the coconut cream if you prefer a creamier soup but be aware that this will sweeten the soup slightly.

    Add salt and pepper to taste, then serve and enjoy

    Feel free to add more or less of each ingredient to make this soup to your liking.

     

    By Alex Wilson

    Alex Wilson is a writer, yoga teacher, Ayurveda Yoga Specialist, and the content manager here at Omstars.com

    Alex Wilson, Anxious yogi

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  • Stuffed Eggplant

    When it comes to cooking, Eggplant is most commonly prepared like a vegetable, even though botanically speaking, it’s technically a berry. You probably won’t find us eating raw eggplant like we would raw blueberries any time soon, but we’re definitely going to try Adam Kenworthy’s Stuffed Eggplant ASAP!

    Gather up the following ingredients and then follow the instructions below to give this dish a try. Keep in mind, Adam is a big fan of cooking to taste so many of the ingredients are not given with exact measurements. Add more or less of each ingredient depending on your own tastes and what you prefer. This is how you learn to cook!

    EGGPLANT MARINADE INGREDIENTS

    Olive oil
    Coconut Aminos
    Smoked paprika
    Salt
    Red pepper flakes

     

    MAIN DISH INGREDIENTS

    Italian eggplant
    quinoa
    chopped shishito
    romanesco
    shallot
    pine nuts
    mint
    curly parsley
    olive oil
    coconut vinegar
    coconut aminos
    salt to taste.
    METHOD

    To start, pre-heat your oven to 400 degrees, then cut your eggplant in half and score the meat before placing it on baking tray.

    Pour a drizzle of olive oil into a pan (enough to coat) and add the smoked paprika, and red pepper flakes. Cook until fragrant, then add the mixture to a bowl, before whisking in the Coconut Aminos (about ¼ cup)

    Whisk together all of the marinade ingredients and pour the mixture over your eggplant.

    Roast the marinated eggplant until softened and golden brown. About 25 to 30 minutes.
    Next, cook your quinoa according to the package instructions.

    While the Quinoa and the Eggplant cook, begin chopping and sautéing your other veggies (Shallot, Shishito peppers, Romanesco).

    Add your sautéd veggies, and fresh herbs to the quinoa and toss in a drizzle of coconut vinegar and a drizzle of coconut aminos. Add salt to taste.

    When the eggplant is ready, plate it and top it with your quinoa mixture and pine nuts.

    Top with a chimichurri. (optional) and enjoy.

    Recipe by Adam Kenworthy

  • Roasted Beetroot Burger

    Whoever said Vegans couldn’t enjoy a delicious burger was wrong – very wrong! These day’s it seems like our options for plant based burgers are virtually unlimited. From black bean burgers, to portobello mushroom burgers and more, there’s a vegan burger for everyone. One thing we’ve noticed is that Beetroot Burgers are on the rise for their juicy, real-burger-like consistency, and their amazing flavor. So, when we found Natalie Prigoone’s recipe for a beetroot burger, we just had to share.

    What you’ll need to make this tasty burger is just a few simple ingredients and about an hour of your time. You can eat this burger on a bun with all your favorite fixings or over a salad with a complimentary dressing. Either way, you’ll enjoy every bite from start to finish. Head to the store to gather these ingredients, then get started and let us know what you think!

    Ingredients for Beetroot Burger

    500g beetroot (for me this one one giant beetroot)
    1/2 cup of cooked brown rice
    1/2 cup of cooked orange lentils/split peas
    1/2 cup of cooked dark quinoa
    4 cloves garlic
    1 cup of dukkah spice mix (see link)

     

    Method

    Preheat oven to 200 degree Celicus. Wash and trim your beetroot. I sliced my one large beetroot into quarters to reduce cooking time. Roast your beetroot in the oven for about 40 minutes or until soft. Allow to cool before grating. Make Dukkah (see below) and add the whole contents to the grated beetroot. Chop garlic and mix everything well with a wooden spoon. Shape into 6 patties. Chill in the refrigerator or freeze until needed.

    These burgers will hold their shape much better while pan frying if chilled first.

    Serve your burgers for your family at dinner, or share them with your friends at your next barbecue. Either way, they’re sure to be a major hit!

    Recipe by Natalie Prigoone

    Follow her on instagram @thegreatuncooking and visit her website thegreatuncooking.com for more raw food recipes or create incredible dishes, smoothies, dips, snacks and more alongside Natalie on Omstars.

    Natalie Prigoone, the great uncooking

    Watch Natalie’s Course On OMstars

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  • Sautéed Broccoli with Toasted Pine Nuts & Tahini Vinaigrette

    A lot of people think that being a vegan means less options for what you can eat, but that just simply isn’t true. Especially when we have amazing food experts, like Adam Kenworthy, showing us how to make creative new dishes, and dress up old favorites. Like this super simple sautéed broccoli with toasted pine nuts and a tahini vinaigrette! Whether you’re a fan of this cruciferous vegetable or not, this recipe is one you’ll want to make again and again.

    Try it as a side dish, as part of a veggie salad, or even as a snack. All you need is one head of broccoli, a small handful of pine nuts, some tahini, a splash of olive oil and apple cider vinegar, plus a little salt.

    Put it all together and you’ve got a tasty plate that’s loaded with nutrients. Use this simple recipe to give it a try at home. Adam Kenworthy is a big fan of cooking to taste, so play around with it and really make it your own.

    Dressing Ingredients

    a small spoonful of Tahini
    a drizzle of olive oil
    a small spoonful of apple cider vinegar
    Salt to taste
    Water (optional) to create desired consistency

    Method

    First, heat about 2 inches of water in a large sauté pan on medium heat.

    Then chop up your broccoli into bite sized pieces and add it to the pan. Sauté until tender.

    Next make your dressing. Add all ingredients to a small food processor or blender and combine until you meet your desired consistency. Be sure to taste as you go, adding additional amounts of the ingredients as needed based on your preferences.

    Plate your broccoli, then drizzle your dressing all over the veggies, and top it all off with the toasted pine nuts.

    Serve and enjoy!

    Recipe by Adam Kenworthy

     

    Start Cooking With Adam Kenworthy on Omstars

  • VEGAN + DAIRY-FREE MATCHA LATTE SMOOTHIE BOWL

    Coffee is a beloved, energy enhancing beverage that is consumed by many people around the world, but these days, people are looking for other options and luckily, there is a new kid on the block stepping into the limelight. We’ve been seeing matcha lattes, matcha cookies, and matcha smoothies all over social media, and for good reason. For those that don’t love or do well on coffee, matcha offers a creamy alternative that is lower in caffeine and higher in antioxidants.

    How is matcha different from regular green tea, you ask? Good question!

    While matcha and green tea are derived from the same plant, matcha is made from de-stemmed and de-veined green tea leaves and then ground into a smooth powder. Unlike it’s counterpart that can be harvested with a machine, matcha must be harvested by hand requiring more time and care. Unlike green tea leaves left in the sun to dry, matcha leaves are placed in the shade which contributes to the rich green color and more nutrient dense nutritional profile.

    So, when you slowly sip on your matcha latte savoring the subtle sweetness and rich, velvety, creaminess, you are also receiving:

    • 10x’s the amount of antioxidants than green tea
    • steady, grounded energy
    • metabolic boost
    • a dose of chlorophyll, a natural detoxifier for the body
    • feel good, relaxed mood

    But you don’t just have to sip on this tasty treat. You can also use it to make a delicious smoothie bowl! give this recipe from Naomi Seifter and our friends at Picnik Austin a try.

    Ingredients:

    • 1 cup frozen spinach
    • 1 frozen banana
    • 1 cup Picnik Golden Milk Matcha Latte
    • 1/2 avocado
    • Topped with fresh berries, grain-free granola, banana, and coconut flakes

    Directions:

    Combine the first four ingredients in your blender and give it a whirl. Then pour it out into a bowl and top it off with all of the superfoods of your heart’s choosing!

     

    Recipe from Naomi Seifter & Picnik Austin

     

    Find More Vegan Recipes on OMstars

     

  • 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

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