• 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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  • 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

  • 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

     

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  • ROASTED CAULIFLOWER, FENNEL AND GINGER SOUP

    I’ve created this roasted cauliflower, fennel and ginger soup to provide a super simple, delicious and healthy soup that’s brimming with robust flavours and prebiotic rich vegetables to boost your gut health and immunity this winter. It’s the perfect soup for when you feel a sniffle coming on or you feel like something a little zestier than your run-of-the-mill vegetable soup. But to be totally honest, you don’t need a special occasion to whip up this magic – it’s the kind of soup you could have every single day. It’s my everyday kind of soup.

    What makes this an all-star soup?

    Fennel loves looking after your bones and can even improve your skin health. If you’re feeling a little bit sluggish, it can help aid digestion and improve your mood and that’s always a bonus.

    Ginger is a bit of a zesty character but not one to be missed in this mighty trio! Single-handedly helping to fight off inflammation, whilst ginger can be very zesty, it’ll always be there to pick up the pieces if you’re feeling nauseous or experiencing muscle soreness.

    Finally, cauliflower is the head-honcho in this bowl of goodness. Full of vitamins and minerals to improve your overall health and  high in anti-inflammatory properties to keep you fighting winter bugs all pretty much year long, cauliflower is a long standing ingredient in this soup!

    Add these three together and you’ve got quite the combination.

    Roasted cauliflower, fennel and ginger soup 

    Ingredients:

    • 1 red onion quartered
    • 4 garlic cloves
    • ½ head large cauliflower (cut into florets)
    • 2 fennel bulbs chopped and cored
    • 500 gms stock of choice
    • 3 tbs hummus (optional, I had this in the fridge)
    •  1 TBS Golden Gut Blend   (or use 1 tsp tumeric and pinch cinnamon and black pepper)
    • 1 tsp sage leaves
    • pinch fennel seeds
    • 2 tbs wheat free tamari
    • 2 tbs lemon
    • 1 knob ginger (peeled)

    Method:

    • Preheat oven to 200 degrees Celsius
    • On a baking tray place red onion, garlic cloves, cauliflower and the fennel.
    • Bake for 30-35 minutes until crispy.
    • Remove from the oven and place in a blender with remaining ingredients.
    • Blend until creamy.
    • Pour into heavy bottomed saucepan and place on stovetop.
    • Heat through on low to allow flavours to meld.
    • Season to taste.
    • Let cool slightly and serve warm.
    • Decorate with fennel fronds.

    Happy cooking!

    By Lee Holmes

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

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  • Blackberry, Ginger & Shiso Sorbet

    Summer is winding down, but there’s still plenty of heat to go around. Lot’s of water and the occasional cool treat are great for beating the heat. That’s why we love this Blackberry Sorbet by Adam Kenworthy. It’s light, it’s sweet, plus it’s nice and cool. Perfect for a hot summer after noon, or an evening treat. For the best results, we recommend using an ice cream maker, but it’s definitely not necessary. Give this one a try and let us know what you think! Plus, stay tuned for Adam’s new plant-based cooking series, coming soon to OMstars – The Yoga Network!

    RECIPE

    1 cup water
    4 cups fresh blackberries
    1/3 cup of sugar
    1 lemon juiced
    1/2 tsp salt
    1 slice of ginger
    1 shiso leaf

    Directions
    – Bring water to boil, add sugar and dissolve. Add one piece of sliced ginger. Remove from heat, set aside to let cool.
    – Add blackberries to a pot or pan. Add a little salt. Heat on medium. Mash to help release the juice and continue to cook to a concentrate.
    – Pour blackberries into a strainer to separate the seeds and the juice. The longer you cook the less juice you will have. But works great with a thicker concentrate as well.
    – Remove ginger piece from the simple syrup. Pour into a blender. Mix on low. Incorporate the blackberry juice/concentrate. Add lemon juice and shiso leaf.
    – To freeze. You can use an ice cream maker. Or you can also pour into an airtight container and place in the freezer. Both work great. Ice cream maker will make it extra soft & creamy. Let thaw lightly before serving.

    By Adam Kenworthy

    Chef Adam Kenworthy vegan recipes on OMstars

    Adam is a private chef & healthy living coach who divides his time between working in New York City and Nicaragua, where he has founded a non-profit organic fruit farm (Finca Santa Marta.) In his spare time, he can be found trail running in Central park and finding serenity in the waves of Long Island.

  • Almond-Crusted Avocado Crispies

    I love avocado and I’ve heard about Avocado Fries but never managed to try them. So I figured that I’d see if I could make them. It was the perfect test for my new Air Fryer. First, let’s talk about fried food. I have to say that as an average American girl I grew up on french fries, onion rings and various other deep fried foods. So I have a nostalgic taste for those unhealthy greasy bits of crispiness. Once I was teenager and got conscious about the impact of fried foods on my health, my diet and my skin I stopped eating them so often. But the love has never left my heart. I tried fried plantains that a friend made in her air fryer and I could not believe that they weren’t deep fried, so I searched for a good Air Fryer and got one. They’re not too expensive for a kitchen appliance. Well sure, you can get the super expensive luxury version, but really they’re all the same. Mine cost about $60 and I got it on Amazon. Truthfully, what I was most interested in when choosing is that the color matched the rest of my kitchen (white).

    Ok, now on to the avocado fries. These were really easy to make and with the Air Fryer the clean up time was minimal. If I’m going to cook something it has to be quick and easy. While I respect and love when people take the time to go through multiple steps and put in hours in the kitchen, it’s just not me. Another thing about me is that I’m an improviser, not a traditionalist when it comes to recipes. If I want to make something that I haven’t before I often do a quick google search for recipes to get the general gist of what the process is like. Then I usually see what’s in stock in my pantry and go from there.

    The avocado you choose for the frying process should be ripe but firm. If it’s too mushy to stay together on its own, the wedges are going to fall apart in the fryer. Most avocado fry recipes will call for Panko or some other form of bread crumbs. I do not usually keep bread crumbs as a staple in my kitchen, so I had to substitute something else. I used almond meal instead and it ended up giving the crust coating on the avocado a nice flavor and an added health punch too. The other thing many recipes say is really important when it comes to making fries in the Air Fryer is that the avocado has to be coated in something to make the breading stick to it while it’s frying. The most common option suggested is aquafaba for a good vegan substitute for egg in the prep stages. While I did have a can of chickpeas, the idea of opening the can and draining out the liquid just didn’t appeal to me (can someone please make aquafaba that you can just buy and have handy without having to drain chickpeas? See what I mean about my need for things to be easy in the kitchen lol). I did for a moment think about making falafel in the Air Fryer with the chickpeas (and I still might) but I figured it was a good idea not to get ahead of myself in my lazy kitchen persona. So, again, I improvised. Instead of aquafina I coated the avocado lightly in olive oil. This worked surprisingly well to keep the almond meal attached to the avocado during the air drying process and they stayed on after while I was eating them. Overall I was pretty happy with the result.

    Now some people wouldn’t call these real fries. Ok, point taken. But they are quite yummy. That’s why I called my recipe Almond-crusted Avocado Crispies instead. Something really cool happens to the avocado in the Air Fryer. The almond meal on the outside gets crispy and then the outer layer of the avocado turns into a kind of protective layer and changes color ever so slightly. Then, the inside is the warm juicy super green avocado that seems to get even more creamy in contrast to the crispy layer outside. I’d recommend sprinkling with a finely ground sea salt, either in the crusting stage or immediately after they’re ready. You could eat these on their own and serve with an aioli or even plain old ketchup and mustard. Or, they’d be great to top off a salad to add another layer or richness.

    Prep time: 5-10 minutes
    Cook time: 10 minutes

    Recipe

    Ingredients:
    Almond meal or panko bread crumbs
    1 ripe but firm avocado
    Olive oil or aquafaba
    Sea salt

    Instructions:

    1. Grind up a small handful of almonds with a pinch of sea salt and place in bowl. I used soaked and sprouted almonds because I’m obsessed with sprouted nuts. I used my Vitamix blender on the dry setting to pulverize the almonds. You could use ready made almond meal if you have it or roasted or raw almonds, or really any nut works. I’m thinking of trying it with Macadamia nuts next time. And of course you could also use bread crumbs. If you’re sensitive to salt you could wait to salt them until after.

    2. Cut one whole ripe but firm avocado into bite-sized wedges.

    3. Lightly coat the avocado in olive oil (or aquafaba).

    4. Place the avocado in the bowl with the almond meal and gently coat each piece with the almond meal.

    5. Line the bottom of your air fryer basket with the coated avocado pieces and get ready.

    6. Turn the Air Fryer on 390F and set the timer for 10 minutes. At 5 minutes you might want to shake them or turn them over.

    7. Reach gently into the Air Fryer with tongs and collect your avocado crispies. One small thing to note is that if you haven’t used an Air Fryer before they get really hot so be careful Let the Air Fryer fully cool down before you start thinking about cleaning it. The basket can easily be washed by hand or usually put right in the dishwasher (always check your Air Fryer manual to be sure that your basket is dishwasher safe).

    By Kino MacGregor

    Try More Vegan Recipes On OMstars – The Yoga Network

    Kino MacGregor is a world renowned yoga teacher, the youngest ever teacher to be certified in Ashtanga Yoga by Sri K. Pattabhi Jois, author of several yoga books, and the founder of OMstars.com