• 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

     

  • 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!

    Start Cooking With Adam Kenworthy on Omstars

  • Roasted Beetroot Burger

    Whoever said Vegans couldn’t enjoy a delicious burger was wrong – very wrong! These day’s it seems like our options for plant based burgers are virtually unlimited. From black bean burgers, to portobello mushroom burgers and more, there’s a vegan burger for everyone. One thing we’ve noticed is that Beetroot Burgers are on the rise for their juicy, real-burger-like consistency, and their amazing flavor. So, when we found Natalie Prigoone’s recipe for a beetroot burger, we just had to share.

    What you’ll need to make this tasty burger is just a few simple ingredients and about an hour of your time. You can eat this burger on a bun with all your favorite fixings or over a salad with a complimentary dressing. Either way, you’ll enjoy every bite from start to finish. Head to the store to gather these ingredients, then get started and let us know what you think!

    Ingredients for Beetroot Burger

    500g beetroot (for me this one one giant beetroot)
    1/2 cup of cooked brown rice
    1/2 cup of cooked orange lentils/split peas
    1/2 cup of cooked dark quinoa
    4 cloves garlic
    1 cup of dukkah spice mix (see link)

     

    Method

    Preheat oven to 200 degree Celicus. Wash and trim your beetroot. I sliced my one large beetroot into quarters to reduce cooking time. Roast your beetroot in the oven for about 40 minutes or until soft. Allow to cool before grating. Make Dukkah (see below) and add the whole contents to the grated beetroot. Chop garlic and mix everything well with a wooden spoon. Shape into 6 patties. Chill in the refrigerator or freeze until needed.

    These burgers will hold their shape much better while pan frying if chilled first.

    Serve your burgers for your family at dinner, or share them with your friends at your next barbecue. Either way, they’re sure to be a major hit!

    Recipe by Natalie Prigoone

    Follow her on instagram @thegreatuncooking and visit her website thegreatuncooking.com for more raw food recipes or create incredible dishes, smoothies, dips, snacks and more alongside Natalie on Omstars.

    Natalie Prigoone, the great uncooking

    Watch Natalie’s Course On OMstars

    See More Recipes From Natalie

  • 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

     

    Start Cooking With Adam Kenworthy on Omstars

  • 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

     

  • 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

  • Hemp Tabbouleh

    Now that it’s officially legal to eat Hemp in Australia I’m happy to make my recipe public. However you spell tabouli / tabbouleh my version is a blessing for those who like it gluten-free. A good source of protein and plant fibre, this Middle Eastern salad is wheat free. Parsley is the star player in this dish, but Hemp seeds have such a wonderful nutty flavour that I’ve added more than I would if it were a straight substitute for burgul.

    For those not in the know, tabouleh is traditionally made by soaking cracked wheat or burgul, not only is wheat not that good for you but this step is time consuming.  Additionaly, not only does my recipe save you time in the kitchen, but it is higher in protein.  Sounds like winning to me.

    Ingredients

    1/2 cup Hemp Seeds

    2 cups chopped parsley

    1 cup chopped mint leaves

    1 stalk of spring onion chopped  (or white onion)

    3 vine ripened tomatoes

    1 clove garlic

    1 lemon juiced

    1/4 cup extra virginolive oil

    salt & pepper to taste

     

    Method

    Wash herbs and pat dry.  Chop herbs finely and place into a mixing bowl. Finely dice tomatoes and onion. Squeeze lemon and garlic and place in bowl with the other ingredients. Stir in Hemp and drizzle on olive oil.  Serve immediately or even allow the flavours to marinate and meddle for awhile.  That’s the beauty of this dish, it improves with time.  Serve on it’s own or as an accompaniment to vegan burgers.

    By Natalie Prigoone

     

    Follow her on instagram @thegreatuncooking and visit her website thegreatuncooking.com for more raw food recipes or create incredible dishes, smoothies, dips, snacks and more alongside Natalie on Omstars.

    Natalie Prigoone, the great uncooking

    Watch Natalie’s Course On OMstars

    See More Recipes From Natalie

  • 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.

  • Easy Baba Ganoush

    This beautiful dip is attributed to a variety of cultures. Greek, Lebanese, and other Arabic cultures like to lay claim to this creamy tangy dip. It’s super easy. Try making your Baba Ganoush the traditional way or experiment with my version and replace tahini with a tsp of miso paste.  If you do that then you don’t need to season with salt and pepper. Feel free to make it your own.

    Ingredients

    1 large eggplant

    1 lemon

    2 tbs olive oil

    1 clove garlic

    1 tbs tahini or

    1 tsp of miso paste

    Method

    Place a whole eggplant onto  baking tray. Prick the eggplant all over with a fork.

    Roast in a preheated moderate (180 degrees celsius) oven for 30 minutes.

    Allow to cool., then eel off the skin and discard.

    Use a stick blender to blend the eggplant flesh with the juice of 1 lemon, 1 clove of garlic, 2 tablespoons of olive oil and 1 tsp of miso paste.  This is not the traditional way.  If you want to get traditional, blend it with 1 tablespoon of tahini.

    Sprinkle with some chopped parsley and serve with olives, vegetables and some homemade flat bread.

    Enjoy!

    By Natalie Prigoone

    Explore More Plant Based Recipes on OMstars

     

    Natalie Prigoone, the great uncooking

  • Afternoon Delight Chia Seed Pudding

    Looking for the perfect summer treat? We’ve got it right here! This chia seed pudding from Adam Kenworth is perfectly sweet, light and easy on the tummy, it’s packed with protein and it comes in two flavors! Top it off with Kiwi, blackberries and strawberries for some extra flair. Adam originally shared this recipe on his Instagram page and it comes with an awesome video. Be sure to check it out!

    Ingredients
    1 1/2 cups of non dairy milk
    1/3 cup chia seeds
    1/2 tsp vanilla extract
    2-4 tbs coconut nectar
    1/4 tsp cinnamon
    Pinch of salt
    Vegan vanilla protein
    Vegan chocolate protein

    Directions
    Mix the chia seeds with a non-dairy milk of your choice. Continue to use a whisk or mixer as you add in the other ingredients except for the protein power. Set the protein powders aside for later. Then let the pudding mixture sit in fridge for about an hour, mixing occasionally. After an hour, pull the pudding mixture from the fridge. Separate pudding into two bowls. Mix vanilla protein powder in one and the chocolate in the other.

    By Adam Kenworthy

     

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    Chef Adam Kenworthy vegan recipes on OMstars