• Omstars New Yoga Challenge Course! Pssst…it’s free!

    The Omstars #30dayyogaliving challenge course has been created to inspire, empower, and get you started on your yoga journey. After the holiday season busyness, returning to work, and family life can be challenging enough, let along to think about movement, practice or anything other than napping. That’s where we come in!

    Start your new year, not with a resolution that may or may not stick around, but by joining the Omstars yoga challenge community this January 2018 and you will kickstart the beginning of a yoga lifestyle. Throughout the #30dayyogaliving course you will be supported by your peers and your teachers, challenged to trust and know your inner strength and be motivated by each new day, each new class and each new experience.

    What you need to know:

    1.) For the entire month of January Omstars will be releasing a new video everyday featuring a variety of teachers, styles and approaches to the practice, which have all been curated by world-renown teacher Kino MacGregor. This course is designed for EVERYONE- there is no right body type, yoga pose, or style of practice, all you need to get started on this journey is the desire to do so.

    2.) To join, click here. No payment details are required, signing up allows you access to the Omstars January #30dayyogaliving challenge course. You’ll also receive a daily email letting you know about the latest video release!

    3.) Then, to win some awesome prizes share you journey on Instagram! Re-post the #30dayyogaliving collage on your instagram, tag @Omstarsofficial along with all of the sponsors and the hashtag #30dayyogaliving. Everyday there will be one new yoga posture that will be posted on Instagram taken from the corresponding day of the video challenge course. To help keep you on track participants will be required to post their own photo of that day’s posture to qualify for prizes. But you can also still do the challenge without sharing your journey on IG—just practice every day for the month of January with us!

    5.) Post for the whole month and you’ll have the chance to win one of 10 prize packs which include;  Liforme yoga mats, a variety of different gift cards and apparel from Sankalpa, Jala, Run & Relax, Liquido, Ohmme, a signed copy of Kino’s book “Yogi Assignment”, one of 50 limited edition Omstars January Challenge Tanks and much more!

    The #30dayyogaliving one month challenge course with Omstars is an opportunity to kickstart the new year by inspiring you to get on your mat and practice! You will create more peace, get established in healthy living, increase mindfulness, and embark on living the yogi life. Starting something new can be a time to let go of unhelpful habits, thought patterns and cycles. It doesn’t mean that the month will be easy, or that it won’t be challenging to continue on after January, but by committing to #30dayyogaliving  and joining Omstars you will firmly establish yourself in a routine of healthy, positive and transformative practices. You will become a part of not only a community but of a movement, inviting Yoga into your everyday life, bringing peace into your body, into your mind and into your spirit. 

    Get excited, get involved and join us for our January Challenge!

    By Anna Wechsel

    Join the Omstars January Yoga Challenge Today!

  • Raw Vegan Chocolate Banana Protein Smoothie

    This was so good I think it was almost criminal. Left over chocolate has never been a problem for me. But if you’ve been wondering what to do with the little bit of left over chocolate, say  from my peanut butter protein balls, then this here, is the ticket.  A simple, healthy, protein enriched chocolate smoothie that will knock your socks off and make you want to drink both of them immediately.

    Recipe for Raw Vegan Chocolate Protein shake

    No cows were squeezed, no sugar was imbibed and no diet rules broken in the making of this quick breakfast to go.

    Ingredients

    • 2 cups cold filtered water

    • 2 -2 1/2 frozen bananas

    • 2 scoops vanilla or chocolate raw vegan protein powder (I used Sunwarrier)

    • 1 tbs raw cacao powder

    • 1 cup coconut yoghurt (make your own using the recipe from my course on omstars)

    • Ice cubes

    • 3 tbs Homemade chocolate warmed to liquid (to serve)

    Method

    Blend all ingredients except the chocolate sauce. The quantity should measure 4 cups on the side of your jug. Add ice cubes to make up the difference in volume. Blend until slushy, stopping to mix with a wooden spoon. Pour a little chocolate down the sides of the mason jars for garnish but reserve most of the chocolate sauce for the top. Pour the frapped smoothies into the mason jars and drizzle on the chocolate sauce. Because the chocolate has been made with cacao butter it will harden into a nice top which you can crack off and eat.

    So delicious. Seriously, stop everything and savour this smoothie to make the moment last.

    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.

    Learn more recipes with Natalie on Omstars

  • Cooking With Naomi: Dairy-Free Chai Latte

    Having lived in a yoga ashram in Canada and traveled extensively throughout India, chai tea holds a special place in Naomi’s heart. Today, we’re sharing her go-to chai recipe.

    “This recipe is really near and dear to my heart because I spent a lot of time in India about 7 years ago and really fell in love with the culture of chai – it’s so warming, comforting, and tastes delicious. But often times, it’s made with some ingredients that aren’t necessarily ideal for people who are on a healing diet.”

    Traditionally, this recipe is made with normal whole milk and I wanted an opportunity to make it with a great milk substitute that has the same kind of texture and body as milk but is going to be a little easier on the stomach. Another swap we made is using maple syrup rather than traditional jaggery or cane sugar. Maple syrup is amazing because of it’s great trace mineral content and rich flavor.

     I’m really excited to walk you through this process!”

    Ingredients:

    • 6 cinnamon sticks

    • 6 whole star anise

    • 1/8 cup black peppercorn

    • 1/4 cup green cardamom pods

    • 1 cup full-fat coconut milk

    • 1 large head of ginger (1 cup grated)

    • 1/2 cup maple syrup (or sweeten to taste)

    • 4 black tea bags

    • 1 quart water

     Supplies:

    • Cheese grater

    • Cheese cloth or nutmilk bag

    • Large stock pot (that fits at least a quart of water)

    • Spice grinder

    • Optional: pliers

     Directions:

    1. Insert cheesecloth (or nutmilk bag) in stock pot laying the edges over the side of the pot.

    2. Use pliers to break up cinnamon sticks and place in cheese cloth.

    3. Grate entire head of ginger into the stock pot.

    4. Grind the rest of the spices in the spice grinder (rough grind) then add to stock pot.

    5. Tie cheesecloth or seal nutmilk bag so spices stay inside the cloth.

    6. Add 1 quart of water and bring to a boil on the stovetop for 15 minutes (your timer begins when the pot goes on the stove).

    7. After 15 minutes is up, bring liquid to a low simmer for 15 more minutes.

    8. Remove cheesecloth with spices.

    9. Add tea bags and let steep on low simmer for 5 minutes.

    10. Remove tea bags and add coconut milk and maple syrup.

    11. Bring to medium-high boil until chai is warm to serve.

    12. Enjoy your delicious chai!

    *Option to use an emulsion blender when the chai is ready for a creamy mouthfeel.

    Want to make recipe along with Naomi?

    By Naomi Seifter

    Naomi is the Ceo and Founder of Picnik Austin, their aim is to provide people with healthy and delicious foods using ingredients that help to feel your best! Follow Naomi on Instagram @picnikaustin, and you can learn more about their products and story on their website picnikaustin.com.

    We’re super excited to have Naomi joining Omstars next year offering you some amazing vegan and vegan paleo recipes for you to serve up to your family and friends, stay tuned!

     

    Watch Omstars the Wellness channel for more great recipes

  • Sweet Potato Chili

    For everyone around the world experiencing the arrival of cooler weather, you’re probably craving something warm and filling to cozy you up on those rainy or snowy grey evenings. That’s where this Sweet Potato Chili recipe comes in handy.

    Sydney’s currently in this weird half winter/half spring state where somedays are so warm your only option is to wear a swim suit, and other days are so cold you wouldn’t even dream of going outside. On one of those freezing days in Bondi as I watched the palm trees bend and sway dangerously in the insane wind, I got a craving for a big bowl of chili.

    I enjoyed this healthy, protein packed meal so much that I obviously had to share it with you all! It’s not very spicy and has a mild, tomatoey flavor. If you prefer your chili to have more of a punch, add in an extra table spoon of the chili powder and paprika. This recipe makes a HUGE amount–be aware!! You’ll have leftovers for days! It’s best shared with a friend or loved one under a warm blanket 🙂

    Sweet Potato Chili

    -two sweet potatoes, diced

    -four Yukon gold potatoes or two Russet potatoes

    -one can (~14 oz) whole corn kernels, drained

    -one can (~14 oz) kidney beans, drained

    -one can (~14 oz) black beans

    -4 carrots, cut into dimes

    -2 28 oz cans crushed tomatoes

    -2 tbs chili powder

    -1.5 tbs paprika

    -1 tbs sugar

    -1 tbs salt (plus more if you need it after taste testing

    -1 tbs garlic

    -1 tbs cumin

    -1 tbs cracked black pepper

    -.5 tbs vegan cocoa powder

    Optional

    -2 cups rice, cooked

    Raw Vegan Cashew Cheese, for garnish

    -fresh lemon

    -fresh spinach

    After you’ve prepped your veggies, toss them in a large pot. Pour in the cans of crushed tomato, kidney beans, black beans, and corn. Add in your spices and seasonings. Mix together until the spices have been evenly distributed throughout the chili. Make sure the potatoes and carrots are covered by the liquid. Cover and let simmer for about thirty minutes. The chili is done when it smells fragrant and aromatic, and the potatoes and carrots are fork tender. Enjoy on top of rice and fresh spinach with a squeeze of fresh lemon and a dollop of my easy Raw Vegan Cashew Cheese!

    Devyn Howard

    Follow her on instagram for more plant-based inspiration, @diningwithdevyn and check out her website to learn more about all things vegan www.diningwithdevyn.com

    Watch the latest episode of Seek Up: Vegan For Life with Devyn & Kino

  • Coconut Mango Bars

    As the weather starts to get chillier  and more fall-like in New England, it’s very easy to start dreaming of traveling somewhere tropical. While a warm weather vacation may not be in the cards, at least we can recreate the flavors of vacation at home! Imagine sticky mango, flavorful coconut, and the sweetness of dates…this all comes together to create a tropical flavor explosion.

    These vegan energy bars contain tropical flavors in this combination, but are effortlessly adaptable based on ingredients you have at home (other dried fruits, nuts or nut butters, or mix ins) or flavors you’re looking to create. They come together quickly, and after chilling for an hour, are ready to eat. Just picture yourself sitting on a beach somewhere as you eat this, even if it’s just rushing from work to a yoga class. Give yourself a break and the energy you need with this tropical snack.

    Simply measure your ingredients, mix together in a foodprocessor, and press into a pan. Let them chill, cut them up, and you’re ready to go. Because this recipe contains so few ingredients, it would be a fun and easy for kids to measure the ingredients, as long as the adult handles the food processing and sharp blades. They can be used as a snack or even a healthy dessert after a meal. Vegans and non-vegans alike will love these tasty treats!

    Recipe

    Yield: 8 bars

    Time: 5 active minutes plus 1 hour chilling time

    Ingredients:

    ·    1 cup pitted medjool dates

    ·    about 3/4 cup dried mango (one 4 oz package)

    ·    1/4 chia seeds

    ·    1/2 cup shredded unsweetened coconut

    ·    2 tbsp almond butter or other nut butter

    ·    1-2 tablespoons water, if needed

    1.  Line a 8×8 or 9×9 square pan with parchment paper. You can also use a loaf pan, that just means your bars will be smaller and thicker.

    2.  Put all ingredients in the bowl of a food processor, and process by pulsing. You will probably need to pause every 30 seconds to scrape the sides of the processor bowl. Pulse until the mixture clumps together and forms a large ball. This may take a few minutes, and it will not be entirely homogeneous. If the mixture seems dry and is not coming together, add in 1-2 tablespoons water in until desired consistency is reached. It should be sticky and mixed thoroughly, though small bits of ingredients will remain. This will give the bar texture and ensure you taste all the flavors separately.

    3.  Transfer the mixture into the prepared pan, and press down and out, spreading the mixture out evenly. If needed, you can cover the top with more parchment and press down on top of the parchment paper to press down if the mixture seems too sticky. If you want the bars to be even, flatten the top of the bars with the bottom of a glass pressed down on top of top layer of parchment. Perfection does not have to be the goal here. Even if your bars are uneven, they will still taste amazing.

    4.  Refrigerate for one hour, then slice into 8 bars or squares. Store in a sealed container in the refrigerator for up to a week, if they last that long! They can also be stored in the freezer to firm them up. Wrapping each bar in parchment is not necessary, but it does make them easier to transport and eat since they are quite sticky at room temperature.

    By Kim Daniels

    Instagram @kim_heretonamaste

    Website heretonamaste.com

    Get creative in the kitchen and learn new delicious plant-based recipes with Omstars!

    Wellness Channel

  • Lee’s Raw Berry and Chocolate Torte

    If you want to make friends, this tantalising torte is a sure-fire way to do it. Who could resist a rich, chocolatey dessert that is completely guilt-free? You and your new best friends will be bursting with bliss after just one bite.

    Recipe

    Makes 1 torte

    Base

    175 g (6 oz/11/2 cups) raw walnuts

    zest of 1 lemon

    1/2 cup dried berries

    60 ml (2 fl oz/1/4 cup) melted extra virgin coconut oil

    1 teaspoon stevia powder

    Filling

    155 g (51/2 oz/1 cup) raw, unsalted cashews

    40 g (11/2 oz/1/3 cup) raw cacao powder

    115 g (4 oz) cacao butter, grated and melted

    2 tablespoons rice malt syrup, or 1 teaspoon stevia powder

    2 tablespoons additive-free coconut milk

    juice of 1 lemon

    2 cups mixed berries, plus extra, for decorating (optional)     

    This recipe is Wheat-free  Dairy-free  Gluten-free & Vegan    

    What to do:

    Place the cashews in a bowl, cover with filtered water and soak for 2 hours. Drain.

    To make the base, place the walnuts in a food processor and blend until they are finely chopped. Transfer to a bowl and add the lemon zest.

    Place the coconut oil and dried berries in the food processor and blend. Add to the walnut mixture and stevia and combine well.

    Press the mixture into a 20 cm (8 inch) springform cake tin and chill in the freezer for 30 minutes.

    To make the filling, place all the ingredients in the food processor and blend until smooth.

    Remove the base from the freezer and spoon the filling over the top.

    Chill for 2 hours in the fridge, or 1 hour in the freezer, until set. Scatter over the extra berries before serving.

    This will keep in an airtight container for up to 1 week in the fridge, or 2 weeks in the freezer.

    By Lee Holmes

    We’ll be sharing loads more of Lee’s incredible recipes here on the Omstars blog, so watch this space!

    Check out more supercharged food recipes by Lee

    Follow her on instagram for more inspiration

     

  • Coriander Pesto

    You may know coriander as cilantro. Either way, it’s detoxifying effects are legendary and enhanced when you combine it with chlorella (more on that another time). Coriander helps chelate toxins from the body, this means it binds to the waste products to help remove them from the cells.

    Today it’s the recipe I want to share with you. Forget the science.  Just know that when you eat this you’ll be doing great things for your body.  

    Ingredients

    I large bunch of coriander

    1 cup raw macadamia nuts

    1/4 cup extra virgin olive oil

    1 lime juiced (about 1/4 of cup)

    1 large clove garlic

    1 tsp malden sea salt

    2 – 4 tbs of home made coconut yoghurt (see below for link)

    1/2 tsp dried chilli flakes or freshly chopped chilli to taste

    Method

    I blended up a massive bunch of coriander with a cup of macadamia nuts, 1/4 cup olive oil, lime juice, garlic, chilli,  sea salt and 2 tbs coconut yoghurt. My homemade coconut yoghurt was already sweetened so it was a nice way to offset the chilli.Creamy, delicious and  healing. Just what you should expect from #wholefoods #rawfoods. 

    This would be a fabulous dressing drizzled over salad and rolled into a wrap. But right now I’m just eating it by the spoonful. If you haven’t yet made your own yoghurt then I encourage you to grab the next opportunity for a full moon and make it.

    By Natalie Prigoone

    Check out Natalie’s course The Great Uncooking Real Food/Raw Food, on Omstars wellness channel for more scrumptious recipes!

    Coconut Yoghurt

    Add your delicious coriander pesto to wrap!

    Colourful vegan wraps

     

  • Lavender Bliss Balls

    Dreamy, decadent, sweet and easy to make. Is there anything more you could want from a dessert? I fell in love with these lavender bliss balls at first bite and I can assure you that you will too.These have the perfect amount of floral flavor added into them, balanced out with the sweetness from the dates and maple syrup. 

    This recipe is adapted from one that Chris’ mom put together while we were visiting his family last month. I remember she was nervous to have us try her lavender bliss balls because of their floral flavor, but she assured me that she loved them and felt I would too. Well, she was right! And after just one ball, I told her I just had to have the recipe to share on our blog.

    Last year when we visited New Jersey, Chris’ mom put together vegan meatballs that also inspired another recipe on our blog, our Eggplant Meatballs from the start of the year. If you haven’t already, check them out! They are one of the most popular recipes on our blog, and I know I am biased, but trust me when I say it’s because they are SO GOOD.

    Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

    LAVENDER BLISS BALLS {OIL & GLUTEN-FREE}

    An easy, dreamy & decadent lavender bliss ball recipe that is vegan, gluten-free and oil-free! It makes the perfect grab and go dessert or add on to your lunch box during the week!

    • Author: Sweet Simple Vegan

    • Prep Time: 10 minutes

    • Total Time: 10 minutes

    • Yield: 12 balls

    • Category: Dessert, Snack

    INGREDIENTS

    • 1/2 cup almonds*

    • 1/2 cup cashews*

    • 1/4 cup shredded unsweetened coconut

    • 1/4 cup gluten-free quick oats

    • 1 1/2 tablespoons hemp seeds

    • 1 teaspoon fresh lavender (or 1/2 teaspoon dried lavender)

    • 1/4 teaspoon salt

    • 1/4 teaspoon cinnamon

    • 1/16 teaspoon ginger powder

    • 1 tablespoon maple syrup

    • 1 teaspoon pure vanilla extract

    • 1/4 cup + 2 Medjool dates

    INSTRUCTIONS

    1. Add all of the ingredients up to the ginger powder into a food processor and run until uniform.

    2. Add the dates and drizzle in the maple syrup and vanilla extract then run again until smooth. It will seem a bit crumbly but should stay together when you press it between your fingers. If not, add in 1/2-1 tablespoon of water.

    3. Scoop dough into a 1 tablespoon-sized ball, being sure to press it tightly to help it stay together. Continue until all of the dough has been rolled into balls.

    4. Store in the refrigerator for up to 1 week.

    NOTES

    • You can sub in any nut of choice for the almonds and cashews, walnuts work great!

    • This recipe is oil, refined sugar and gluten free

    By Jasmine Briones

    Learn more about Jasmine on sweetsimplevegan.com

    We’ll have more incredible plant-based recipes and cooking with Jasmine Briones on Omstars Wellness channel in 2018, so stayed tuned.

    Follow Jasmine on Instagram

    Visit our Wellness channel for more delicious recipes

  • Plant-Based Pizza

    Cauliflower crust baked with jalapeño & garlic. Topped with a pine nut & cilantro pesto. Butternut squash, shaved fennel, shiitake mushrooms. Finished with cracked pepper and truffle salt.

    CRUST

    1 head cauliflower
    1/2 cup almond flour
    1/2 cup Bob’s gluten free flour blend
    2 tbs olive oil
    1 tsp sea salt
    1 tsp baking powder
    1/4 tsp garlic powder
    1 tbs finely chopped Jalapeño
    Pre heat oven to 350

    Turn cauliflower florets into “rice” by processing or using a blender. Blanch the cauliflower rice in hot water. Line a strainer with a nut milk bag. Drain hot cauliflower rice into strainer. Shock with cold water. Ring out the water by twisting the nut milk bag (you may also use a kitchen cloth or super fine strainer ). Once water is pressed out toss the cauliflower rice into a mixing bowl. Add all ingredients. Mix well and form the dough. Line a baking sheet with parchment paper. Form crust on sheet. Bake for 20-30 mins at 350. Keep an eye on it. Key is to over bake it. The crust will rehydrate a bit after you pull it out. This will help you to have a successful cauliflower crust, that will stand up and hold all the ingredients like a traditional crust.

    Recipe by Adam Kenworthy

    Click here to see more of Adam’s delicious plant based recipes