• 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

     

  • 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

  • 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

  • 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

     

  • 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

     

  • 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

    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

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

    More Plant-Based Recipes On OMstars

  • 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

  • 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

  • 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