• 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

  • Sweet Potato Rosti

    These are ridiculously easy, two ingredients and sweetly delicious.  Team them with a burger, eggs or anywhere where you might be tempted by bread.  Just be careful not top burn them as the sugar content in the vegetable does tend to brown quickly.  Usea medium temperature and finish them off on the oven.

    Ingredients

    Sweet potato

    Olive oil or coconut oil

    Himalyan salt

    Method

    Wash and peel sweet potato. Use a julienne peeler or mandoline to peel long thin strips of the vegetable.  If you have neither of these tools then just use a regular grater.  I like the julienne peeler because it’s quick with an easy wash up and results in really long this strips which are easy to swirl around the fork.

    Drizzle on oil and mix with a fork so that strands are coated.  Swirl with a fork as you would long spaghetti to get a round ball.  Place in a shallow pan with hot oil and fry for a few minutes until golden.  Crackle on some pink salt. Shape it into a perfect circle with your spatula and keep an eye on it so it doesn’t burn.  You will find that it also steams while it fries due to the loose structure of the strands.  When the desired colour is reached, place them on a tray in a medium oven until ready to eat.

    Note:  If the edges go a little black, they still taste good. Don’t throw them out.

    Try these with one of my vegan burgers like the beetroot burger

    Enjoy!

    By Natalie Prigoone

  • 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

  • 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

    Find More Vegan Recipes on OMstars

    See More Recipes From Lee

  • 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

  • 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

     

  • Smokey Vegan Black Bean Burger

    Burger anyone? A lot of people believe that if you’re a vegan or a vegetarian, you can’t enjoy a good burger. Oh how wrong they are. We like to think that burgers are actually a vegan specialty! If you’ve been missing good burgers in your life, or maybe haven’t found one you love just yet, give Natalie’s Smokey Vegan Black Bean Burger a try and let us know what you think.

    Ingredients

    400g cooked black beans (rinsed)
    100g cooked brown rice
    1 small onion
    75g walnuts
    1/4 cup fresh coriander leaves
    3 tbs barbecue sauce
    1 tsp smoked paprika
    1/4 tsp cayenne pepper
    1 chia egg
    Salt and pepper to taste
    Olive or coconut oil for frying.

    Method

    Start by making the chia egg so it has time to gelatinise. ‘What is a chia egg?’ I hear you ask? A chia egg is a great substitute for a whole egg and acts to bind the mixture together. Simply stir 1 tbs chia seeds with 3 tbs of water and allow to absorb for 10 minutes or so. You could use a whole egg. But either way you’ll have the added benefit of increasing the protein content.

    Next, place walnuts in a clean frypan and toast (dry fry) on a medium low heat until browned. Set aside to cool.

    Dice the onion finely and fry in a little oil until browned. Grind the walnuts in a spice grinder until it resembles bread crumbs. Add the spices to the onions and cook.

    Add the sauce, cooked rice and cooked black beans to the pan. Mix all ingredients well, including the nuts, chopped coriander and chia egg. Mash some of the beans to help combine. Taste and season. Shape into 6 round burger patties and refrigerate or freeze until needed.

    Chilling, helps them keep their shape. Pan fry 3 at a time in a little oil on medium heat for 3 minutes each side. Only turning once.

    Finish off in the oven for 5 or 10 minutes. Serve as you would your favourite burger. Try slow caramelised onions as above.

    Or serve this with chunks for fresh avocado and vine ripened tomatoes, fresh rocket an a dollop of fruit chutney.

    Eat more vegetables. Eat more plants. Its so easy to eat a plant based diet that tastes this good. Check out my other burger recipes like Roasted Carrot & Lentil Burgers and Dukkah Beetroot Burgers. 

    By Natalie Prigoone

  • Vegan Gnocchi with Edamame and Caramelized Leek Turmeric Sauce

    Not only is Vegan Gnocchi possible, but it’s also very tasty! P We got this recipe for Vegan Gnocchi with Edamame and Caramelized Leek Turmeric Sauce from Chef Adam Kenworthy, and we think you’re really going to like it. Plus it’s gluten-free! These delicious, pillowy morsels are made from russet potatoes and butternut squash. Give his recipe a try, then check him out on Instagram for more vegan inspiration.

    Gnocchi
    2 med sized russet potatoes
    1 half large butternut squash
    3/4 cup bobs GF flour blend
    2 tbs extra virgin olive oil
    2 tsp sea salt
    1 tsp black pepper

    Directions
    Roast potatoes and butternut squash. Once cooked use grater to break down potato and squash. Mix in olive oil, salt, pepper, gf flour blend, kneed until dough forms. Add the gnocchi to boiling water and reduce the temperature, it will float once it’s cooked. Strain then, add to hot oiled pan and sear both sides to give a crispy texture.

    Leek Sauce
    1 Leek Finely chopped
    2 tbs coconut oil
    1 can coconut milk
    Clear rum
    2 cloves garlic
    1 tbs turmeric powder
    2 tbs coconut sugar
    Salt to taste

    Directions
    Sautée leeks in coconut oil, once they are cooked add a little rum. Ignite and burn off alcohol. After add minced garlic and coconut sugar. Allow to cook together. Add coconut milk and turmeric powder. Finish with salt to taste.

    By Adam Kenworthy

    Find More Great Recipes On OMstars – The Yoga Network!

    Chef Adam Kenworthy vegan recipes on OMstars