• 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

     

  • 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