• Brussels Sprouts, Pistachio, and Cranberry Salad

    As a child, Brussels sprouts were probably my most hated vegetable. Actually, I think they were the only vegetable I hated. I could only eat them if I had equal amounts of butter to vegetable. Since then, I’ve eaten them in restaurants and actually like these very cute mini cabbages. However, I think this is the first time I have ever willing parted with money at the market and bought them.

    Ingredients

    500g Brussels sprouts.
    1/2 cup shelled pistachio nuts
    1/2 cup dried cranberries
    1 spring onion/shallot stalk (green and white part)

    Method

    Drop Brussels sprouts into a pot of boiling salted water. Blanch for a few a minute or two with the lid off. Keeping the lid off is important for the greens to retain their colour.
    Remove from heat while still crunchy and drain. Chop the spring onion into slices. Halve the baby cabbages and toss in a bowl with cranberries, pistachios and spring onion. Make the dressing and mix well.

    Dressing

    1/4 cup fresh squeezed lemon or orange juice
    1/4 cup extra virgin olive oil
    1 tbs cider vinegar
    1 tsp Dijon mustard
    1 clove garlic
    Salt & black pepper
    1 tbs of maple syrup if you have used lemon juice. If you’ve used orange juice then it’s probably sweet enough.

    Method

    Shake well in a screw top glass jar. Pour half the dressing onto the salad and toss. Serve the remaining dressing to guests in the jar should they wish to add more.

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    By Natalie Prigoone

    For more healthy recipes and inspiration, download The Great Uncooking ebook now. Then you’ll have raw vegan dinners and lunches covered. Natalie Prigoone is the author of The Great Uncooking a raw food detox book and A Piece of Cake: Easy Raw Desserts. She is a yoga teacher, high school teacher and raw food chef. Natalie discovered raw foods and their healing magic in 2011. She is passionate about healthy life hacks, and creating recipes that lead to greater health and healing. Follow her on Instagram @thegreatuncooking or Facebook.

  • Iced Coffee + Chai Protein Smoothie

    New recipe for when you’re in a hurry and need something quick to eat and easy to digest! When you’re life is busy, this might be the case more often than not. Fortunately, Natalie Prigoone has a quick fix for us. It’s and Iced Coffee plus Chai protein smoothie.

    Natalie gets her protein powders from @botanikablends and they come highly recommended.  Protein Powder is like a healthy alternative to fast food and it keeps you full without all the added non-sense. Give this a try:

    Ingredients

    1 cup organic soy milk with ice

    a handful of cashews

    2 medjool dates

    1 ripe, frozen banana

    Cinnamon to taste

    Chai spice drops to taste

    1 scoop of protein powder.

     

    Method:

    Blend 1 cup organic soy milk with ice, a handful of cashews, 2 medjool dates, 1 ripe frozen banana, cinnamon, chai spice drops and your choice of protein powder. The protein powder Natalie used for this recipe was coffee flavored. Give your ingredients a whiz in the blender and when you’re done, you’ll basically have a balanced meal.

    Enjoy

    By Natalie Prigoone

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  • 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!

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