• 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

  • Kale, Strawberry and Avocado Salad

    What do you get when you combine sweetness, bitterness and bright colors? A delicious new recipe from Lee Holmes, founder of SuperChargedFood.com. This Kale, Strawberry and Avocado Salad, is is filled with veggies, berries and healthy fats which make a nutrient-dense meal suitable for anyone. Plus, it’s vegan, gluten-free, light, and delicious – a perfect addition to your spring meal lineup.

     

    Who knew healthy could taste so good?

    Kale, Strawberry and Avocado Salad with Speedy Jam Jar Dressing

    Serves 2-3

    Ingredients:

    Speedy Jam Jar Dressing

    Method

    • In a large bowl place lemon juice and olive oil and stir then massage it into kale leaves adding a pinch or two of sea salt. Keep massaging until leaves are soft and dark green
    • Add remaining ingredients and toss
    • To make the dressing whisk all ingredients together

    By Lee Holmes

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

  • Vegan Caesar Salad

    If you haven’t seen Natalie Prigoone’s series, The Great Uncooking, on OMstars – The Yoga Network, you are missing out. Luckily, Natalie shares a few amazing recipes on her own blog from time to time so that we can get a taste of the many new things she’s been cooking up. Give this Vegan Caesar salad a try, plus check out more amazing recipes by Natalie on OMstars.com, or check out her cookbook in the OMstars shop!

    This clever adaptation of a traditional Caesar dressing is actually quite close in flavour.
    Cashews replace the egg yolk and olive oil used in the traditional Caesar mayonnaise. Miso paste replaces the salty anchovies, and I’ve kept the flavours of lemon, garlic, and Dijon mustard.

    Ingredients
    1 cup of soaked cashews (5hours)
    1 tbs miso paste
    2 tsp Dijon mustard
    1/2 lemon juiced
    2 cloves garlic
    Splash of Tabasco
    Splash of Worcestershire sauce
    3/4 cup water

    Method
    Blend all ingredients in blender until smooth. Add the water last.

    Natalie Prigoone, Vegan Caesar Salad, Salad Dressing, OMstars

    This makes quite a lot of dressing so you can store the leftovers in the fridge and it use over the next feed days.

    Salad ingredients
    1 baby cos lettuce
    1/2 loaf of Turkish bread
    1 tbs extra virgin olive oil
    1 small clove garlic
    Salt and pepper

    Method.
    Slice Turkish bread (cross ways) thinly. About 0.5cm or thinner. Brush with olive oil and rub with garlic clove. Alternatively you can finely chop the garlic and place into the oil to flavour it.
    Bake or grill the bread until golden and crunchy. About 15 minutes. If you’re short on time you can pan fry the bread for a similar result.

    Tear up lettuce leaves by hand and scatter in a bowl. Do not cut the lettuce as it makes it go brown. Drizzle on the dressing and sprinkle lightly crushed croutons. Serve chilled.

    Tip: You could also try adding coconut bacon or vegan cheese, but I think this is pretty good as is.

    By Natalie Prigoone

    Watch Natalie’s Course On OMstars

    See More Recipes From Natalie

  • Mocha + Banana Smoothie Bowl

    Valentines Day was a little over a week ago, but we’re still craving sweets over here at OMstars.com, so for today, we’d love to share a super simple smoothie bowl that you’ll be able to whip up and serve in minutes! We got this super tasty Mocha Banana Smoothie Bowl recipe from Lee Holmes, founder of Superchargedfood.com. Check it out, then give it a try and let us know what you think!

    Ingredients:

    • 30 ml (1 fl oz) shot of espresso coffee or dandelion tea
    • 1 tablespoon chia seeds
    • 2 tablespoons raw cacao powder
    • 1 tablespoon Love Your Gut Powder (optional)
    • 1 frozen banana, sliced
    • 40 g (11F2 oz/1F4 cup) hazelnuts (or any nuts of your choice), soaked and roasted
    • 125 ml (4 fl oz/1F2 cup) Coconut Milk
    • 125 ml (4 fl oz/1F2 cup) Almond Milk, or other non-dairy milk of your choice
    • toppings of your choice, to serve

    Method;

    Pour the coffee or dandelion tea into a small bowl, add the chia seeds and let them sit for a few minutes. Transfer to a high-speed blender.

    Add the cacao powder, diatomaceous earth (if using), banana and hazelnuts.

    Pour in the coconut milk and almond milk and whiz until there are no lumps; the mixture can be quite thick. If your blender is struggling, add extra almond milk or water in small amounts to help it along.

    Pour the smoothie into a bowl or serving vessel; we’ve used half a coconut shell. Garnish with your choice of toppings — fresh banana slices, a sprinkling of mixed nuts and seeds, shaved fresh coconut, micro herbs — and dig in!

    By Lee Holmes

    See More Recipes By Lee Holmes

    Explore More Plant-Based 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

  • Baked Apples with Vanilla Ice Cream and Almond Butter Caramel

    Is it just us, or does Winter always seem like the longest of the 4 seasons? Even here in Florida where it feels like Summer most of the time! Luckily, we’ve got more hearty and warming fall/winter recipes to share with you! Today we are sharing a decadent vegan dessert from Devyn Howard – Baked Apples with Vanilla Ice Cream and Almond Butter Caramel! These apples make a perfect winter-time dessert, and as Devyn might say, cruelty-free dessert tastes extra sweet!

    Ingredients

    For the apples:

    -2 apples (I used honey crisps)

    -2 tbs vegan butter (I like Earth Balance)

    -.5 tbs cinnamon

    -.5 tbs sugar

    -two scoops vegan vanilla ice cream (I like Vegallia brand!)

     

    For the caramel:

    -1/4 cup coconut oil

    -1/4 real maple syrup

    -2 tbs almond butter

    -salt to taste

    Preheat the oven to 375 degrees. Place your apples on a cutting board and slice off the top of each apple. De-core the apple without penetrating all the way to the bottom. Carve out the apple so it’ll work like a bowl. Place on a sheet of baking paper on a baking sheet. In a microwave safe bowl, melt the vegan butter, then mix it with the cinnamon and sugar. Drizzle the butter mixture over the apples. Place the apples in the oven for about twenty minutes, or until slightly browned and tender.

    While the apples are baking, combine the caramel ingredients in a bowl. Mix well & set aside. Remove the apples from the oven, and place a scoop of vanilla ice cream in each apple “bowl”. Drizzle with the caramel and enjoy!

    By Devyn Howard

    Devyn Howard, Vegan Food Blogger

     

    Find More Recipes From Devyn On OmStars

  • Plant-based New Years Eve Appetizers

    We can’t believe 2017 is almost over! What will you be doing when the clock strikes 12? Maybe you’re having a relaxing night in by the warm fire, or perhaps you’re heading out for a night on the town, whatever your plans may be you’ll need to figure out what your going to be eating on the last night of the year! How about your spice up your night with delicious plant-based recipes by Naomi Seifter owner of Picnik Austin! She has pulled together two absolutely amazing dishes just for you and your nearest and dearest to enjoy- Butternut Squash Soup and a Holiday Platter full of incredible flavours with each bite!

    Holiday Platter

    We played around with using yummy ingredients as the ‘bread.’  We used steamed butternut squash, steamed sweet potato, apple, red bell pepper, jicama and cucumber slices.  We also went the traditional route, using bread rounds for the crust.  We wanted to give loose instructions so that you to make this at home with your favorite fillings.  Take ours as a guide, but have fun and make it your own!

    ‘Crust’ Ingredients:

    • 1 large sweet potato

    • 1 butternut squash

    • 1 jicama

    • 1 red bell cucumber

    • 1 cucumber

    • 1 apple

    • Optional: gluten-free bread

    Directions:

    Step 1: Prepare “crust”

    Crust options are: cucumber rounds, gluten-free bread, steamed sweet potato rounds, apple rounds, jicama rounds, and red bell pepper. Mix and match to your heart’s desire! (see image below)

    1. Using a mandolin (or very sharp knife) cut the sweet potato and butternut squash into 1/8 inch thick slices length-wise (see below for reference).

    2.  Steam sweet potato for 5-7 minutes (dependent on how many you put in the steamer at once). You want the potato to be soft but not mushy. You want it to still hold it’s shape.

    3. Steam butternut squash for 5-10 minutes (dependent on how many you put in the steamer at once). You want the squash to be soft but not mushy. You want it to still hold it’s shape.

    4. Place both squash and sweet potato in fridge to cool.

    5. Using a 2 inch round cutter, make your “crust” rounds.

    *Repeat using 2 inch round cutter with other crust materials but do not steam apple, jicama, red bell pepper, or cucumber. These are best served raw! The bread can be toasted to make it crunchy.

    Step 2: Make Fillings

    Curried Chickpea “Chicken” Salad

    Ingredients:

    • 1 15 oz. canned organic chickpeas

    • 1 shallot bulb, minced

    • 1 celery stalk, small dice

    • 2/3 cup apple juice sweetened cranberries, rough chop

    • 1 tablespoon dijon mustard

    • 1 tsp. apple cider vinegar (or lemon juice)

    • 1 tsp. Himalayan sea salt

    • 1.5 cups avocado oil

    • 2 tsp. curry powder

    • 2 tbsp. pecans, finely chopped

    • 1 pinch cayenne

    • 2 pinches paprika

    • himalayan sea salt and pepper to taste

    Directions:

    1. Strain can of chickpeas. Place brine in Vitamix and chickpeas in a large mixing bowl.

    2. To the bowl, add minced shallot, chopped celery, cranberries

    3. To the blender, add mustard, apple cider vinegar, and sea salt. Turn Vitamix on low and slowly drizzle in avocado oil to create your homemade vegan mayonnaise (you can skip this blending step entirely by using the pre-made mayo of your choice).

    4. Add ¾ cup of blended mayo to the bowl.

    5. Using a wood spoon, fork, or potato masher, mash the chickpeas for several minutes until the chickpeas break apart and are well incorporated with the other ingredients. *If you prefer, you can use a food processor to speed the process up, although we did not demo this method.

    6. Add curry powder, cayenne, paprika, optional honey, and pecans.

    7. Add salt and pepper to taste.

    8. Place in fridge until ready to plate sandwiches.

    Other filling examples:

    Hummus

    Mix a 8 oz. container of hummus with ¼ cup finely chopped red bell pepper and ¼ cup finely chopped cucumber (reference photo) or other vegetables you prefer. Place on crust rounds of your choice.

    Nut Butter & Jelly 

    Combine equal parts almond butter (or peanut butter) with jelly. Mix together in a bowl. Try with apple or sweet potato crusts.

    Step 3: Arrange Tea Sandwiches

    Arrange tea sandwiches on a plate of your choice and top with any of the following:

    • Black sesame seeds

    • Hemp Seeds

    • Paprika

    • Flavored Salt

    • Garnish of choice

    Add fruit, herbs or decor to plate for extra color and sparkle!

     

    Butternut Squash Soup

    Before Naomi had a team to support her, she did all of the cooking out of her and Kevin’s house. This was a crucial time in our history because not only was Naomi creating the dishes, but she would then be at the trailer all day receiving feedback directly from our customers. That time laid a solid foundation of our food philosophy and helped us to discover exactly what kinds of food our regulars loved. This soup, was created during that precious time.  

    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 or a chicken broth if that is more your style. We hope you and your loved ones enjoy it as much as we do! Let’s get started…

    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 chicken or vegetable stock (we made a shiitake mushroom broth*, recipe below)

    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

    Follow Naomi on instagram at @picnikaustin 

    Discover more scrumptious plant based recipes on Omstars

  • Forbidden Curry

    Dive into this incredibly delicious curry recipe with fragrant spices, and rich flavours. Warming your body as the winter season approaches, this recipe is also packed with health benefits from it’s key ingredients. Black rice is extremely high in a class of flavonoid antioxidants called anthocyanins, Black Rice is also rich in iron and, according to Chinese herbal medicine, considered to nourish and replenish your blood. Curry and Turmeric are a great choice for people that are suffering from arthritis as Turmeric itself has long been known for it’s anti inflammatory traits. 

    Ingredients

    • 1 Organic Cauliflower
    • 2 Organic Zucchini
    • 2 cups of Forbidden Black Rice (makes extra rice.)
    • 2 cups Coconut Milk
    • 1 heaping tbsp of Almond Butter
    • 2 tbsp of your favorite curry powder
    • 1 tsp Coriander Seed
    • 2 cloves garlic
    • pinch of black pepper
    • pinch of pinch himalayan salt
    • Coconut oil

    Directions

    Rice

    It is best to soak forbidden rice overnight allowing the rice to remove surface starches that cause the rice to stick together.   If this is not possible be sure to rinse well 3 – 4 times.  Place the rice into a large pot with twice the amount of water.   I usually eyeball it to look where the water line falls on the pot.  Once ready put pot on the stove with rice in it.  Bring to a boil then cover and simmer for 30 – 40 mins.  When it is close to finishing I usually add a little bit of Coconut oil, dash of pink salt and black pepper.

    Mixed Veggies

    I like the simplicity of pairing two types of seasonal vegetables.  Begin with chopping the Cauliflower into smaller pieces, prepare the pan by adding a little bit of water to cover the bottom.  Add chopped cauliflower and cover on medium.  Once The cauliflower is softening up a bit, add the chopped garlic and chopped zucchini.   The zucchini will cook very quickly so time with the cauliflower.

    Curry

    Begin the curry by add a tablespoon of coconut oil to the bottom of a sauce pan.  Put on low and add 1 tsp of coriander seed.  You will here the seeds pop once this happens turn off the burner.  Allow the oil to cool down.  good thing to do now is start prepping the veggies.  Once oil has cooled poor Coconut Milk in. Allow this to heat up.  Once it is close to boil add heaping tbsp of almond butter and curry powder.  Take the heat back down to med low.  Allow this to simmer for 15 mins, stir occasionally.  Finish it with a dash of pink salt and black pepper to taste.

    Plating

    Very simple plating.  Begin with a bed of the black rice.  Next add the Cauliflower, Zucchini and garlic.  Then pour a desired amount of curry over the top.  Finish with chopped cilantro.

    Health Benefits

    Forbidden Rice 

    This medium-size heirloom rice is treasured for its delicious roasted nutty taste, soft texture and beautiful deep purple color. Extremely high in a class of flavonoid antioxidants called anthocyanins, Forbidden Rice is also rich in iron and, according to Chinese herbal medicine, considered to be a blood tonifier.  A new study shows that a spoonful of black rice bran or 10 spoonfuls of cooked black rice contains the same amount of antioxidants as a spoonful of fresh blueberries.

    Curry Powder

    Curry powder is a mixture of spices. It is well noted that the most powerful healing herb in the powder is turmeric which gives it a yellowish color. Curry is most known to Fight Alzheimer’s and degenerative diseases. Curcumin, the yellow pigment in curry powder is being seriously looked at by scientists as a tool that fights Alzheimer’s Disease. One of the culprits in Alzheimer’s is a dangerous plaque that debilitates victims ability to function properly. Curcumin effectively blocks this plaque, subsequently protecting the brain. It should be noted that India, a country famous for its use of curry powder in several dishes, has an Alzheimer’s rate that is four times lower than the U.S. Curry is also known to block genes that are responsible for the trigger and spread of some forms of cancer. Curry and Turmeric are also a great choice for people that are suffering from arthritis. Turmeric has long been known for it’s anti inflammatory traits.

    Coriander Seed

    In addition to medicinal properties, coriander has many qualities that benefit general, daily health. It is great for digestion, relieves gas, prevents nausea and is an excellent source of fiber. Anti-inflammatory properties not only aid in digestion as well, but also alleviate arthritis. Coriander works to detoxify the body and also protects against Salmonella bacteria. Similarly, it can be used both internally and topically to ward of allergic reactions.

    Almond Butter

    The number one health benefit of almond butter is that it is good for the heart. It is rich in monounsaturated fats, which are the type of fats that reduce levels of cholesterol and decrease the risk of heart ailments. Almond butter is a sweet and tasty dessert that will not do any damage to your blood sugar levels. In fact, it can even help control levels of blood sugar in your body by reducing the sudden increase in blood sugar and insulin which usually happens after you eat a carbohydrate-packed meal. This makes it an ideal part of the meal if you are suffering from diabetes. Oxidative stress is a common problem in today’s society. Free radicals that do cellular damage to your body are present everywhere. This is why it is important to have proper intake of antioxidants, such as vitamin E and flavonoids, which fortunately can be found in almond butter. Almond butter, thus helps protect cells from oxidative stress and reduces the risk of heart disease and other ailments associated with it.

    Cilantro

    Cilantro is most often cited as being effective for toxic metal cleansing and rightfully so, as this herb is a powerful, natural cleansing agent. The chemical compounds in cilantro bind to toxic metals and loosen them from the tissue. Many people suffering from mercury exposure report a reduction in the feeling of disorientation after regularly consuming large amounts of cilantro over an extended period. Cilantro is also antibacterial and antifungal.  It aids in lowering blood sugar levels, so it is very useful for people suffering with diabetes.  Cilantro has also been studied for it positive benefits as an anti anxiety remedy. Made as a tea or along with food, it helps reduce stomache gas and is a great option for bloating.

    Turmeric and Black Peppers synergistic effects

    Turmeric has long been studied for its anticancer properties, anti-inflammatory effects, and tumor-fighting activities known in nutrition-speak as anti-angiogenesis. The active agent in the spice is a plant chemical, or polyphenol, called curcumin. One problem with turmeric is its low bioavailability when eaten on its own.The solution is to combine with black pepper. Adding black pepper to turmeric or turmeric-spiced food enhances curcumin’s bioavailability by 1,000 times, due to black pepper’s hot property called piperine.

    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 in the meantime. We’re thrilled to be launching a full course on Omstars with Adam in the new year!

    Tune into Omstars for more recipes on our Wellness Channel

     

  • Epic stuffed ravioli lasagna with stretchy cashew mozzarella

    You guys, we did it. We had a dream, and we made that dream come true. Introducing our epic ravioli stuffed lasagna, that’s right, a lasagna stuffed with ravioli + a bunch of other goodies, and topped with a stretchy cashew mozzarella. This will not disappoint, we promise! This is one of those “vegan recipes to impress non-vegans”, and if those have a proper name please correct me haha.

    All of your dreams will come true with this ravioli stuffed lasagna!

    • Author: Sweet Simple Vegan

    • Prep Time: 25 minutes

    • Cook Time: 45 minutes

    • Total Time: 1 hour 10 minutes

    • Yield: 9

    • Category: Entree

    • Cuisine: Italian

    INGREDIENTS

    VEGAN RAVIOLI LASAGNA

    • 18-24 vegan raviolis (We used Rising Moon Organic Garlic & Roasted Veggie Ravioli), cooked

    • 6 no-boil uncooked lasagna noodles

    • 1/2 package vegan ricotta (we used Kite Hill)

    • 1 jar oil-free marina (we used Engine 2)

    • 1 large zucchini (for about 32 1/4″ thick rounds)

    • 1 recipe vegan mozzarella* (below)

    • 3-4 leaves fresh basil, chopped small

    • Casserole baking dish (ours was 8 x 8 x 2.75″)

    STRETCHY VEGAN CASHEW MOZZARELLA

    • 1 cup water

    • ½ cup raw cashews

    • 3 1/2 tablespoons tapioca starch (also known as tapioca flour)

    • 2 tablespoons nutritional yeast

    • 1 teaspoon lemon or apple cider vinegar

    • ½ teaspoon salt

    • ¼ teaspoon garlic powder

    • 1/4 teaspoon smoked paprika

    • 1/2 teaspoon liquid smoke

    INSTRUCTIONS

    VEGAN RAVIOLI LASAGNA

    1. Cook raviolis according to package directions, then preheat oven to 350 F and grab your casserole dish.

    2. Add sauce to the bottom of the pan, then top with 2 lasagna noodles, ricotta, about 9 raviolis, about 16 zucchini rounds, and repeat until you have formed 2 layers, or as fits in your pan. Top with the vegan mozzarella, followed by more ricotta (if any remains) and fresh basil.

    3. Cover the baking pan with aluminum foil, and bake for 35-40 minutes, or until top is slightly browned and noodles are cooked through.

    4. Remove from oven and cool for 10-15 minutes, then slice into 4 and serve!

    STRETCHY VEGAN CASHEW MOZZARELLA

    1. Soak cashews overnight, or about 8 hours, then drain and rinse.

    2. Add the cashews plus the remaining ingredients into a blender and blend until smooth.

    3. Pour into a medium pan over medium-high heat, and continually stir for about 5 minutes until gooey. Cook and stir for another minute to make sure it’s at the right consistency, then add atop the uncooked lasagna while warm.

    Want to make this delicious recipe alongside Jasmine and Chris? Check out their Youtube channel for more! Sweet Simple Vegan

    NOTES

    Mozzarella inspired by Vedged Out and itdoesnttastelikechicken.

    • If you don’t want to make your own mozzarella, we recommend Miyoko’s!

    By Jasmine & Chris founders of Sweet Simple Vegan

    Follow these vegan recipe creating legends on instagram @sweetsimplevegan, and get over to their website www.sweetsimplevegan.com to check out  loads of articles about veganism, recipes, nutrition and more! We couldn’t be happier to have Jasmine joining us here at Omstars, we’ll be releasing a much anticipated course with her in the new year!

    Check out our Wellness channel for more plant-based recipes