• 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

     

  • Kale, Strawberry and Avocado Salad

    What do you get when you combine sweetness, bitterness and bright colors? A delicious new recipe from Lee Holmes, founder of SuperChargedFood.com. This Kale, Strawberry and Avocado Salad, is is filled with veggies, berries and healthy fats which make a nutrient-dense meal suitable for anyone. Plus, it’s vegan, gluten-free, light, and delicious – a perfect addition to your spring meal lineup.

     

    Who knew healthy could taste so good?

    Kale, Strawberry and Avocado Salad with Speedy Jam Jar Dressing

    Serves 2-3

    Ingredients:

    Speedy Jam Jar Dressing

    Method

    • In a large bowl place lemon juice and olive oil and stir then massage it into kale leaves adding a pinch or two of sea salt. Keep massaging until leaves are soft and dark green
    • Add remaining ingredients and toss
    • To make the dressing whisk all ingredients together

    By Lee Holmes

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

  • Vegan Caesar Salad

    If you haven’t seen Natalie Prigoone’s series, The Great Uncooking, on OMstars – The Yoga Network, you are missing out. Luckily, Natalie shares a few amazing recipes on her own blog from time to time so that we can get a taste of the many new things she’s been cooking up. Give this Vegan Caesar salad a try, plus check out more amazing recipes by Natalie on OMstars.com, or check out her cookbook in the OMstars shop!

    This clever adaptation of a traditional Caesar dressing is actually quite close in flavour.
    Cashews replace the egg yolk and olive oil used in the traditional Caesar mayonnaise. Miso paste replaces the salty anchovies, and I’ve kept the flavours of lemon, garlic, and Dijon mustard.

    Ingredients
    1 cup of soaked cashews (5hours)
    1 tbs miso paste
    2 tsp Dijon mustard
    1/2 lemon juiced
    2 cloves garlic
    Splash of Tabasco
    Splash of Worcestershire sauce
    3/4 cup water

    Method
    Blend all ingredients in blender until smooth. Add the water last.

    Natalie Prigoone, Vegan Caesar Salad, Salad Dressing, OMstars

    This makes quite a lot of dressing so you can store the leftovers in the fridge and it use over the next feed days.

    Salad ingredients
    1 baby cos lettuce
    1/2 loaf of Turkish bread
    1 tbs extra virgin olive oil
    1 small clove garlic
    Salt and pepper

    Method.
    Slice Turkish bread (cross ways) thinly. About 0.5cm or thinner. Brush with olive oil and rub with garlic clove. Alternatively you can finely chop the garlic and place into the oil to flavour it.
    Bake or grill the bread until golden and crunchy. About 15 minutes. If you’re short on time you can pan fry the bread for a similar result.

    Tear up lettuce leaves by hand and scatter in a bowl. Do not cut the lettuce as it makes it go brown. Drizzle on the dressing and sprinkle lightly crushed croutons. Serve chilled.

    Tip: You could also try adding coconut bacon or vegan cheese, but I think this is pretty good as is.

    By Natalie Prigoone

    Watch Natalie’s Course On OMstars

    See More Recipes From Natalie

  • Mocha + Banana Smoothie Bowl

    Valentines Day was a little over a week ago, but we’re still craving sweets over here at OMstars.com, so for today, we’d love to share a super simple smoothie bowl that you’ll be able to whip up and serve in minutes! We got this super tasty Mocha Banana Smoothie Bowl recipe from Lee Holmes, founder of Superchargedfood.com. Check it out, then give it a try and let us know what you think!

    Ingredients:

    • 30 ml (1 fl oz) shot of espresso coffee or dandelion tea
    • 1 tablespoon chia seeds
    • 2 tablespoons raw cacao powder
    • 1 tablespoon Love Your Gut Powder (optional)
    • 1 frozen banana, sliced
    • 40 g (11F2 oz/1F4 cup) hazelnuts (or any nuts of your choice), soaked and roasted
    • 125 ml (4 fl oz/1F2 cup) Coconut Milk
    • 125 ml (4 fl oz/1F2 cup) Almond Milk, or other non-dairy milk of your choice
    • toppings of your choice, to serve

    Method;

    Pour the coffee or dandelion tea into a small bowl, add the chia seeds and let them sit for a few minutes. Transfer to a high-speed blender.

    Add the cacao powder, diatomaceous earth (if using), banana and hazelnuts.

    Pour in the coconut milk and almond milk and whiz until there are no lumps; the mixture can be quite thick. If your blender is struggling, add extra almond milk or water in small amounts to help it along.

    Pour the smoothie into a bowl or serving vessel; we’ve used half a coconut shell. Garnish with your choice of toppings — fresh banana slices, a sprinkling of mixed nuts and seeds, shaved fresh coconut, micro herbs — and dig in!

    By Lee Holmes

    See More Recipes By Lee Holmes

    Explore More Plant-Based Recipes on OMstars

  • Roasted Delicata Squash Soup

    OmStars – The Yoga Network presents:  Roasted Delicata Squash Soup by Naomi Seifter. If there is one soup recipe you make this winter, let this be it. The coconut milk makes for a creamy and dairy-free base, while the spice mixture creates a unique, yet subtle, flavor profile; the ideal balance of sweet and spicy. Choose a veggie broth to make the soup vegan, gather up your ingedients, and lets get cooking!

    Ingredients

    Produce
    • 3 delicata squash
    • 3 apples
    • 3 cloves of garlic
    • 1 yellow onion
    • Olive Oil
    • Himalayan Sea Salt
    Liquid
    • 1/2 cup coconut milk
    • 1 cup apple cider
    • 3 tbsp maple syrup
    • 6 cups vegetable stock (See below for optional shiitake mushroom broth* recipe)
    Spices
    • 1/2 tsp turmeric
    • 1/2 tsp paprika
    • 1/2 tsp cayenne
    • 1/2 tsp ginger
    • 2 tsp cinnamon
    • 4 tsp himalayan sea salt
    • 2 tsp black pepper
    Directions
    1. Pre-heat oven to 400 degrees.
    2. Cut squash in half and remove the seeds.  Thick slice the delicata squash and large/rough chop apple and onion.  Peel garlic, and lay squash, apple, onion and garlic in a single layer on 2 baking sheets. Liberally apply olive oil and sprinkle with sea salt. Place in oven to roast for 1 hour at 400 degrees.
    3. When roasting is complete, add produce from your 1st baking sheet to your high-powered blender (Vitamix/Blendtec) with 1/2 of the liquid and 1/2 of the spices (everything except salt and pepper – this will be added at the end). Blend and transfer to a large stock pot.  Repeat the blend process for the second batch of produce, liquid and spices.  Transfer to the same pot.
    4. At this point, soup can either be placed in fridge for later or it can be transferred to the stovetop and heated immediately.  I like to season this soup to taste with salt and pepper when I’m ready to serve it.  As the soup is thick, it can “pop” and make a mess as your heat it up, so it is recommended you use a lid.  An additional note:  If soup is too thick for your liking, feel free to add additional stock.
    5. Enjoy!
    Stock Recipe
    1. To make your own shiitake mushroom broth, add 1 oz. dried shiitake mushrooms to 8 cups of water and bring to a boil. Once water is boiling, turn down heat and let simmer for 45-60 minutes.  Final yield is about 6 cups of stock.

    By Naomi Seifter

  • Baked Apples with Vanilla Ice Cream and Almond Butter Caramel

    Is it just us, or does Winter always seem like the longest of the 4 seasons? Even here in Florida where it feels like Summer most of the time! Luckily, we’ve got more hearty and warming fall/winter recipes to share with you! Today we are sharing a decadent vegan dessert from Devyn Howard – Baked Apples with Vanilla Ice Cream and Almond Butter Caramel! These apples make a perfect winter-time dessert, and as Devyn might say, cruelty-free dessert tastes extra sweet!

    Ingredients

    For the apples:

    -2 apples (I used honey crisps)

    -2 tbs vegan butter (I like Earth Balance)

    -.5 tbs cinnamon

    -.5 tbs sugar

    -two scoops vegan vanilla ice cream (I like Vegallia brand!)

     

    For the caramel:

    -1/4 cup coconut oil

    -1/4 real maple syrup

    -2 tbs almond butter

    -salt to taste

    Preheat the oven to 375 degrees. Place your apples on a cutting board and slice off the top of each apple. De-core the apple without penetrating all the way to the bottom. Carve out the apple so it’ll work like a bowl. Place on a sheet of baking paper on a baking sheet. In a microwave safe bowl, melt the vegan butter, then mix it with the cinnamon and sugar. Drizzle the butter mixture over the apples. Place the apples in the oven for about twenty minutes, or until slightly browned and tender.

    While the apples are baking, combine the caramel ingredients in a bowl. Mix well & set aside. Remove the apples from the oven, and place a scoop of vanilla ice cream in each apple “bowl”. Drizzle with the caramel and enjoy!

    By Devyn Howard

    Devyn Howard, Vegan Food Blogger

     

    Find More Recipes From Devyn On OmStars

  • Gut-Friendly Marrakesh Casserole

    As a practice, yoga asks us to explore the deepest regions, capabilities, and limitations of our bodies, minds, and spirits (among other things). As such, the practice of yoga asks us to take good care of our bodies and stay in optimum health, so that we can move through practice with more ease, and sit comfortably in meditation for longer periods of time. That means only feeding our bodies with the most nourishing foods available. Today’s recipe, by Lee Holmes, is a probiotic-rich Marrakesh Casserole that when eaten slowly and mindfully, will help nourish you from the inside out so that you can engage in a stronger, more comfortable, and all around better practice.

    Ingredients:

    • 60 ml (2 fl oz or ¼ cup) cold-presses extra virgin olive oil
    • 1 large onion roughly chopped
    • 3 garlic cloves minced
    • 2 cm (¾ inch) piece of ginger, minced
    • 1 tablespoon ground cinnamon
    • 1 teaspoon cumin
    • 1 tablespoon turmeric
    • ¼ teaspoon Celtic sea salt
    • 2-3 teaspoons dried harissa
    • 400 g (14 oz) tin diced tomatoes
    • 1 tablespoon rice malt syrup
    • Juice of 1 lemon
    • ¼ cup coriander (cilantro) leaves
    • ¼ cup chopped mint leaves
    • 1 small pumpkin (winter squash), peeled and cut into 5 cm (2-inch) pieces
    • 1 sweet potato, peeled and cut into 5 cm (2-inch) pieces
    • 3 carrots, peeled and cut into 5 cm (2-inch) pieces
    • 1 zucchini (courgetti), cut into 5 cm (2-inch) pieces
    • 400 g (14 oz) tin chickpeas
    • Cooked quinoa to serve
    • 1 tablespoon grated lemon zest, to serve
    • Mint leaves to serve
    • 80 g (½ cup) almonds to serve

    Directions

    • Heat the olive oil in a flame-proof tagine pot or casserole dish over medium heat, and sauté the onion for 5 minutes (until translucent).
    • Add the garlic, ginger and spices. Stir well to combine.
    • Add the harissa, tomatoes, rice malt syrup, lemon juice, coriander and mint. Bring to a boil, then reduce the heat.
    • Add the pumpkin, sweet potato, carrot and zucchini. Stir well so they are all covered in the sauce, and simmer with a lid, for 1-hour
    • Add the chickpeas and cook for 5 minutes more.
    • Serve on a bed of quinoa, topped with coriander, lemon zest, and roasted almonds.

    Recipe by Lee Holmes

    Check Out Lee’s Gut-Healing Post That Goes With This Recipe

    Follow her on instagram for more inspiration

     

  • Vegan Creamy Mushroom & Leek Sauce with Caramelized Onions

    How is it already January 2018? If you’re anything like most of us over here at OmStars, the new year completely snuck up on you and now you’re probably scrambling to get on top of well-intended, New Year’s resolutions to eat healthier, exercise regularly, and practice more yoga! Luckily, the internet is teeming with healthy recipes from vegan food-lovers that are delicious and easy to make. Today, we’re excited to share an amazing recipe by Natalie Prigoone, author of The Great Uncooking: Real Food, Raw Food. It’s a Vegan Creamy Mushroom and Leek Sauce with Caramelized Onions, served over Cauliflower rice.

    For this recipe, you will need:

    • 4 Mushrooms
    • 4 Inches of Leek
    • 1 Large Brown Onion
    • 2 Cups of Hot Water
    • 1/3 Cup of Cashews
    • 1 Tbsp of Nutritional Yeast
    • 2 Cloves of Garlic
    • 1 Tsp Massels Vegan Stock Powder
    • 1/2 a Lemon
    • 1/4 of a Cauliflower.

    Directions:

    • First, wash and chop all your vegetables. Then heat a drizzle of olive oil on low heat in a large pan, and set a small pot of water to boil.
    • Using the pan with the olive oil, sauté your onions, mushrooms and leaks for approximately 10 minutes, taking extra care not to burn the onion. Natalie suggests adding a little salt during the cooking process to help the onions release some water.
    • Meanwhile, pour your freshly boiled hot water into a blender with your cashews, yeast flakes, garlic and stock powder and blend until smooth. (Tip: You’ll want to make sure that you allow some steam and pressure to escape through the opening at the top of your blender by leaving the small, plastic cap on only loosely).
    • Use a food processor to make your Cauliflower rice. Cut the cauliflower into small chunks, and process until it resembles rice.
    • Pour your Cashew cream mixture into the pan with your sautéed veggies, stirring occasionally until the sauce thickens. Then serve the completed mixture over your Cauliflower rice, and garnish with a squeeze of fresh lemon juice. According to Natalie, this is important for balancing the palate.

    This recipe serves 2, and it’s is a delicious and healthy way to stay on track with your new years resolutions. Give it a try and let us know what you think! Plus, check out some of the other amazing recipes that Natalie Prigoone offers on her course, The Great Uncooking, available with your membership to OmStars.com.

    Recipe by Natalie Prigoone

    Learn more recipes with Natalie on Omstars

  • Plant-based New Years Eve Appetizers

    We can’t believe 2017 is almost over! What will you be doing when the clock strikes 12? Maybe you’re having a relaxing night in by the warm fire, or perhaps you’re heading out for a night on the town, whatever your plans may be you’ll need to figure out what your going to be eating on the last night of the year! How about your spice up your night with delicious plant-based recipes by Naomi Seifter owner of Picnik Austin! She has pulled together two absolutely amazing dishes just for you and your nearest and dearest to enjoy- Butternut Squash Soup and a Holiday Platter full of incredible flavours with each bite!

    Holiday Platter

    We played around with using yummy ingredients as the ‘bread.’  We used steamed butternut squash, steamed sweet potato, apple, red bell pepper, jicama and cucumber slices.  We also went the traditional route, using bread rounds for the crust.  We wanted to give loose instructions so that you to make this at home with your favorite fillings.  Take ours as a guide, but have fun and make it your own!

    ‘Crust’ Ingredients:

    • 1 large sweet potato

    • 1 butternut squash

    • 1 jicama

    • 1 red bell cucumber

    • 1 cucumber

    • 1 apple

    • Optional: gluten-free bread

    Directions:

    Step 1: Prepare “crust”

    Crust options are: cucumber rounds, gluten-free bread, steamed sweet potato rounds, apple rounds, jicama rounds, and red bell pepper. Mix and match to your heart’s desire! (see image below)

    1. Using a mandolin (or very sharp knife) cut the sweet potato and butternut squash into 1/8 inch thick slices length-wise (see below for reference).

    2.  Steam sweet potato for 5-7 minutes (dependent on how many you put in the steamer at once). You want the potato to be soft but not mushy. You want it to still hold it’s shape.

    3. Steam butternut squash for 5-10 minutes (dependent on how many you put in the steamer at once). You want the squash to be soft but not mushy. You want it to still hold it’s shape.

    4. Place both squash and sweet potato in fridge to cool.

    5. Using a 2 inch round cutter, make your “crust” rounds.

    *Repeat using 2 inch round cutter with other crust materials but do not steam apple, jicama, red bell pepper, or cucumber. These are best served raw! The bread can be toasted to make it crunchy.

    Step 2: Make Fillings

    Curried Chickpea “Chicken” Salad

    Ingredients:

    • 1 15 oz. canned organic chickpeas

    • 1 shallot bulb, minced

    • 1 celery stalk, small dice

    • 2/3 cup apple juice sweetened cranberries, rough chop

    • 1 tablespoon dijon mustard

    • 1 tsp. apple cider vinegar (or lemon juice)

    • 1 tsp. Himalayan sea salt

    • 1.5 cups avocado oil

    • 2 tsp. curry powder

    • 2 tbsp. pecans, finely chopped

    • 1 pinch cayenne

    • 2 pinches paprika

    • himalayan sea salt and pepper to taste

    Directions:

    1. Strain can of chickpeas. Place brine in Vitamix and chickpeas in a large mixing bowl.

    2. To the bowl, add minced shallot, chopped celery, cranberries

    3. To the blender, add mustard, apple cider vinegar, and sea salt. Turn Vitamix on low and slowly drizzle in avocado oil to create your homemade vegan mayonnaise (you can skip this blending step entirely by using the pre-made mayo of your choice).

    4. Add ¾ cup of blended mayo to the bowl.

    5. Using a wood spoon, fork, or potato masher, mash the chickpeas for several minutes until the chickpeas break apart and are well incorporated with the other ingredients. *If you prefer, you can use a food processor to speed the process up, although we did not demo this method.

    6. Add curry powder, cayenne, paprika, optional honey, and pecans.

    7. Add salt and pepper to taste.

    8. Place in fridge until ready to plate sandwiches.

    Other filling examples:

    Hummus

    Mix a 8 oz. container of hummus with ¼ cup finely chopped red bell pepper and ¼ cup finely chopped cucumber (reference photo) or other vegetables you prefer. Place on crust rounds of your choice.

    Nut Butter & Jelly 

    Combine equal parts almond butter (or peanut butter) with jelly. Mix together in a bowl. Try with apple or sweet potato crusts.

    Step 3: Arrange Tea Sandwiches

    Arrange tea sandwiches on a plate of your choice and top with any of the following:

    • Black sesame seeds

    • Hemp Seeds

    • Paprika

    • Flavored Salt

    • Garnish of choice

    Add fruit, herbs or decor to plate for extra color and sparkle!

     

    Butternut Squash Soup

    Before Naomi had a team to support her, she did all of the cooking out of her and Kevin’s house. This was a crucial time in our history because not only was Naomi creating the dishes, but she would then be at the trailer all day receiving feedback directly from our customers. That time laid a solid foundation of our food philosophy and helped us to discover exactly what kinds of food our regulars loved. This soup, was created during that precious time.  

    The coconut milk makes for a creamy and dairy-free base, while the spice mixture creates a unique, yet subtle, flavor profile; the ideal balance of sweet and spicy. Choose a veggie broth to make the soup vegan or a chicken broth if that is more your style. We hope you and your loved ones enjoy it as much as we do! Let’s get started…

    Ingredients

    Produce

    • 3 delicata squash

    • 3 apples

    • 3 cloves of garlic

    • 1 yellow onion

    • Olive Oil

    • Himalayan Sea Salt

    Liquid

    • 1/2 cup coconut milk

    • 1 cup apple cider

    • 3 tbsp maple syrup

    • 6 cups chicken or vegetable stock (we made a shiitake mushroom broth*, recipe below)

    Spices

    • 1/2 tsp turmeric

    • 1/2 tsp paprika

    • 1/2 tsp cayenne

    • 1/2 tsp ginger

    • 2 tsp cinnamon

    • 4 tsp himalayan sea salt

    • 2 tsp black pepper

    Directions

    1. Pre-heat oven to 400 degrees.

    2. Cut squash in half and remove the seeds.  Thick slice the delicata squash and large/rough chop apple and onion.  Peel garlic, and lay squash, apple, onion and garlic in a single layer on 2 baking sheets. Liberally apply olive oil and sprinkle with sea salt. Place in oven to roast for 1 hour at 400 degrees.

    3. When roasting is complete, add produce from your 1st baking sheet to your high-powered blender (Vitamix/Blendtec) with 1/2 of the liquid and 1/2 of the spices (everything except salt and pepper – this will be added at the end). Blend and transfer to a large stock pot.  Repeat the blend process for the second batch of produce, liquid and spices.  Transfer to the same pot.  

    4. At this point, soup can either be placed in fridge for later or it can be transferred to the stovetop and heated immediately.  I like to season this soup to taste with salt and pepper when I’m ready to serve it.  As the soup is thick, it can “pop” and make a mess as your heat it up, so it is recommended you use a lid.  An additional note:  If soup is too thick for your liking, feel free to add additional stock.

    5. Enjoy!

    Stock Recipe

    1. To make your own shiitake mushroom broth, add 1 oz. dried shiitake mushrooms to 8 cups of water and bring to a boil. Once water is boiling, turn down heat and let simmer for 45-60 minutes.  Final yield is about 6 cups of stock.

    By Naomi Seifter

    Follow Naomi on instagram at @picnikaustin 

    Discover more scrumptious plant based recipes on Omstars

  • Plant-based recipes for the holiday season

    Preparing a warm and delicious meal with family and loved ones this holiday season can be a wonderful time to reconnect, spend quality time together and to catch up on the year gone past. Although this time of year can one of indulgence, there are always ways to include healthy and equally scrumptious food options! Nourishing ourselves with consciousness made food during busy times can help to ensure we stay energized and balanced. We’ve teamed up with the incredible Lee Holmes to offer you some amazing plant-based recipes for the upcoming holiday season!

    Pistachio Minted Cranberry Quinoa

    Serves 4-6

    INGREDIENTS

    • 1 zucchini (courgette), sliced

    • 1 eggplant (aubergine), cut into bite-sized pieces

    • 4 garlic cloves, whole

    • 80 ml (21/2 fl oz/1/3 cup) cold-pressed extra virgin olive oil, plus extra, for drizzling

    • Celtic sea salt

    • 270 g (91/2 oz/1 cup) cooked quinoa

    • juice of 2 lemons

    • 1 tablespoon grated lemon zest

    • 1 bunch of mint, leaves only, plus extra, to serve

    • 1 bunch of coriander (cilantro), leaves only, plus extra, to serve

    • 1 pomegranate, seeds only

    • 2 avocados, peeled, stones removed and sliced into wedges

    • 4 small spring onions (scallions), chopped 125 g (41/2 oz/1 cup) slivered almonds

    METHOD

    Preheat the oven to 200°C (400°F/Gas 6).

    Place the zucchini, eggplant and garlic on a baking tray, drizzle with olive oil, sprinkle with salt and roast for about 35 minutes.

    Remove from the oven and set aside to cool.

    Meanwhile, place the quinoa in a bowl with the lemon juice and zest and the olive oil. Combine well.

    Place in a salad bowl with all the other ingredients and serve topped with extra mint and coriander leaves.

     

    Kale, Strawberry and Avocado Salad with Speedy Jam Jar Dressing

    Serves 2-3

    INGREDIENTS

    • 1 bunch kale, chopped into slices

    • 1 whole lemon

    • 2 TBS Extra Virgin Olive Oil

    • Pinch of CelticSea Salt

    • 1 Avocado Pitted

    • ¼ cup pine nuts

    • 1 cup strawberries washed and quartered

    Speedy Jam Jar Dressing

    • ¼ cup Extra Virgin Olive Oil

    • 2 TBS Apple Cider Vinegar

    • 1 tsp. sugar free mustard

    • ½ shallot, diced

    • Pinch Celtic Sea Salt

    • 1 TBS wheat free tamari

    METHOD

    • In a large bowl place lemon juice and olive oil and stir then massage it into kale leaves adding a pinch or two of sea salt. Keep massaging until leaves are soft and dark green

    • Add remaining ingredients and toss

    • To make the dressing whisk all ingredients together

    This recipe can be stored in the fridge in a covered container for up to 4 days.

     

    Layered Quinoa Trifle Recipe

    Serves 4

    Ingredients

    • 100 g (31/2 oz/1/2 cup) quinoa

    • 1/2 teaspoon ground cinnamon

    • pinch of Celtic sea salt

    • 60 ml (2 fl oz/1/4 cup) unsweetened almond milk

    • 1/2 teaspoon alcohol-free vanilla extract

    • 6 drops stevia liquid, or 1 tablespoon rice malt syrup

    • 1 tablespoon slivered almonds

    • 2 bananas, sliced

    • 130 g (43/4 oz/1/2 cup) coconut yoghurt

    • 4 tablespoons coconut flakes 110 g (33/4 oz/1/2 cup) mixed berries

    • 1 teaspoon almond butter, melted

    • 1 tablespoon chia seeds, for sprinkling

    Method

    • Place the quinoa in a fine-mesh sieve. Rinse with cold running water for 2–3 minutes, moving the seeds around with your hand to ensure that the seeds are well rinsed and any residue is removed.

    • Bring 250 ml (9 fl oz/1 cup) water to the boil in a large saucepan.

    • Add the quinoa, return to the boil, cover and reduce the heat to low for 12–15 minutes or until all the water has been absorbed.

    • Remove from the heat and set aside to cool.

    • Place the quinoa in a bowl and stir through the cinnamon and salt.

    • In a saucepan over medium–low heat, warm the almond milk for 3–4 minutes.

    • Stir in the vanilla and stevia or rice malt syrup.

    • Add a couple of spoons of quinoa to four glass jars, or glasses.

    • Mix through the almond milk and follow with layers of slivered almonds, banana slices, yoghurt, coconut flakes and berries. Repeat until the jars are full, with berries as the top layer.

    • Top with the melted almond butter and chia seeds.

    By Lee Holmes

    Follower her on instagram @leesupercharged 

    Check out Lee’s website superchargedfoods.com

    Check out more plant based recipes on our Wellness channel