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!
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.
Spread this mixture into the lined tray and sprinkle over peanuts and sea salt. Place in the freezer for two hours to set.
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.
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.
Remove the bars from the freezer and using large knife, cut into 12 bars.
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.
Place back into the freezer as soon as possible to set the chocolate. Store in the fridge in an airtight container.
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.
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.
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
Blend all ingredients in blender until smooth. Add the water last.
This makes quite a lot of dressing so you can store the leftovers in the fridge and it use over the next feed days.
1 baby cos lettuce
1/2 loaf of Turkish bread
1 tbs extra virgin olive oil
1 small clove garlic
Salt and pepper
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.
What’s for lunch? Chef Adam Kenworthy’s Zucchini Roll Up Over a Bed of Wild Arugula! These zucchini roll ups are stuffed with roasted garlic and sweet potato, served over a bed of wild arugula, topped with a Tahini vinaigrette, some chopped basil and toasted sunflower seeds. Explore the full recipe, then give it a try and let us know what you think!
1 large sweet potato
3 cloves of garlic
1 Tbs Olive Oil
Salt to taste
Mandolin zucchini into thin lengthwise cross sections using the flesh on the outside and avoiding the center seeded area.
Peel sweet potato and cut into small squares
Add 2 tbsp olive oil to a heated pan.
When oil is hot, add sweet potato and 3 cloves of minced garlic.
Once Sweet Potato starts to brown reduce heat, add salt to taste, stir well and keep cooking for another 5 minutes, then set aside
Take approximately five zucchini slices and line them so they are overlapping. Put 2-3 tablespoons of sweet potato filling inside and roll up tightly and evenly.
Put the zucchini roll ups onto a baking sheet and into the oven for 8-10 minutes at 300F.
Remove from the oven, then place over a bed of arugula, top with Tahini dressing and sprinkle with sunflower seeds
Apple cider vinegar
Water (to thin)
Sweetener (of your choice, optional —> to soften up the bitterness of the tahini.
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!
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!
As a practice, yoga asks us to explore the deepest regions, capabilities, and limitations of our bodies, minds, and spirits (among other things). As such, the practice of yoga asks us to take good care of our bodies and stay in optimum health, so that we can move through practice with more ease, and sit comfortably in meditation for longer periods of time. That means only feeding our bodies with the most nourishing foods available. Today’s recipe, by Lee Holmes, is a probiotic-rich Marrakesh Casserole that when eaten slowly and mindfully, will help nourish you from the inside out so that you can engage in a stronger, more comfortable, and all around better practice.
60 ml (2 fl oz or ¼ cup) cold-presses extra virgin olive oil
1 large onion roughly chopped
3 garlic cloves minced
2 cm (¾ inch) piece of ginger, minced
1 tablespoon ground cinnamon
1 teaspoon cumin
1 tablespoon turmeric
¼ teaspoon Celtic sea salt
2-3 teaspoons dried harissa
400 g (14 oz) tin diced tomatoes
1 tablespoon rice malt syrup
Juice of 1 lemon
¼ cup coriander (cilantro) leaves
¼ cup chopped mint leaves
1 small pumpkin (winter squash), peeled and cut into 5 cm (2-inch) pieces
1 sweet potato, peeled and cut into 5 cm (2-inch) pieces
3 carrots, peeled and cut into 5 cm (2-inch) pieces
1 zucchini (courgetti), cut into 5 cm (2-inch) pieces
400 g (14 oz) tin chickpeas
Cooked quinoa to serve
1 tablespoon grated lemon zest, to serve
Mint leaves to serve
80 g (½ cup) almonds to serve
Heat the olive oil in a flame-proof tagine pot or casserole dish over medium heat, and sauté the onion for 5 minutes (until translucent).
Add the garlic, ginger and spices. Stir well to combine.
Add the harissa, tomatoes, rice malt syrup, lemon juice, coriander and mint. Bring to a boil, then reduce the heat.
Add the pumpkin, sweet potato, carrot and zucchini. Stir well so they are all covered in the sauce, and simmer with a lid, for 1-hour
Add the chickpeas and cook for 5 minutes more.
Serve on a bed of quinoa, topped with coriander, lemon zest, and roasted almonds.
How is it already January 2018? If you’re anything like most of us over here at OmStars, the new year completely snuck up on you and now you’re probably scrambling to get on top of well-intended, New Year’s resolutions to eat healthier, exercise regularly, and practice more yoga! Luckily, the internet is teeming with healthy recipes from vegan food-lovers that are delicious and easy to make. Today, we’re excited to share an amazing recipe by Natalie Prigoone, author of The Great Uncooking: Real Food, Raw Food. It’s a Vegan Creamy Mushroom and Leek Sauce with Caramelized Onions, served over Cauliflower rice.
For this recipe, you will need:
4 Inches of Leek
1 Large Brown Onion
2 Cups of Hot Water
1/3 Cup of Cashews
1 Tbsp of Nutritional Yeast
2 Cloves of Garlic
1 Tsp Massels Vegan Stock Powder
1/2 a Lemon
1/4 of a Cauliflower.
First, wash and chop all your vegetables. Then heat a drizzle of olive oil on low heat in a large pan, and set a small pot of water to boil.
Using the pan with the olive oil, sauté your onions, mushrooms and leaks for approximately 10 minutes, taking extra care not to burn the onion. Natalie suggests adding a little salt during the cooking process to help the onions release some water.
Meanwhile, pour your freshly boiled hot water into a blender with your cashews, yeast flakes, garlic and stock powder and blend until smooth. (Tip: You’ll want to make sure that you allow some steam and pressure to escape through the opening at the top of your blender by leaving the small, plastic cap on only loosely).
Use a food processor to make your Cauliflower rice. Cut the cauliflower into small chunks, and process until it resembles rice.
Pour your Cashew cream mixture into the pan with your sautéed veggies, stirring occasionally until the sauce thickens. Then serve the completed mixture over your Cauliflower rice, and garnish with a squeeze of fresh lemon juice. According to Natalie, this is important for balancing the palate.
This recipe serves 2, and it’s is a delicious and healthy way to stay on track with your new years resolutions. Give it a try and let us know what you think! Plus, check out some of the other amazing recipes that Natalie Prigoone offers on her course, The Great Uncooking, available with your membership to OmStars.com.
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!
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!
• 1 large sweet potato
• 1 butternut squash
• 1 jicama
• 1 red bell cucumber
• 1 cucumber
• 1 apple
• Optional: gluten-free bread
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
• 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
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:
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
• 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…
• 3 delicata squash
• 3 apples
• 3 cloves of garlic
• 1 yellow onion
• Olive Oil
• Himalayan Sea Salt
• 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)
• 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
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.
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.
Preparing a warm and delicious meal with family and loved ones this holiday season can be a wonderful time to reconnect, spend quality time together and to catch up on the year gone past. Although this time of year can one of indulgence, there are always ways to include healthy and equally scrumptious food options! Nourishing ourselves with consciousness made food during busy times can help to ensure we stay energized and balanced. We’ve teamed up with the incredible Lee Holmes to offer you some amazing plant-based recipes for the upcoming holiday season!
Pistachio Minted Cranberry Quinoa
• 1 zucchini (courgette), sliced
• 1 eggplant (aubergine), cut into bite-sized pieces
• 4 garlic cloves, whole
• 80 ml (21/2 fl oz/1/3 cup) cold-pressed extra virgin olive oil, plus extra, for drizzling
• Celtic sea salt
• 270 g (91/2 oz/1 cup) cooked quinoa
• juice of 2 lemons
• 1 tablespoon grated lemon zest
• 1 bunch of mint, leaves only, plus extra, to serve
• 1 bunch of coriander (cilantro), leaves only, plus extra, to serve
• 1 pomegranate, seeds only
• 2 avocados, peeled, stones removed and sliced into wedges
• 4 small spring onions (scallions), chopped 125 g (41/2 oz/1 cup) slivered almonds
Preheat the oven to 200°C (400°F/Gas 6).
Place the zucchini, eggplant and garlic on a baking tray, drizzle with olive oil, sprinkle with salt and roast for about 35 minutes.
Remove from the oven and set aside to cool.
Meanwhile, place the quinoa in a bowl with the lemon juice and zest and the olive oil. Combine well.
Place in a salad bowl with all the other ingredients and serve topped with extra mint and coriander leaves.
Kale, Strawberry and Avocado Salad with Speedy Jam Jar Dressing
• 1 bunch kale, chopped into slices
• 1 whole lemon
• 2 TBS Extra Virgin Olive Oil
• Pinch of CelticSea Salt
• 1 Avocado Pitted
• ¼ cup pine nuts
• 1 cup strawberries washed and quartered
Speedy Jam Jar Dressing
• ¼ cup Extra Virgin Olive Oil
• 2 TBS Apple Cider Vinegar
• 1 tsp. sugar free mustard
• ½ shallot, diced
• Pinch Celtic Sea Salt
• 1 TBS wheat free tamari
• 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
This recipe can be stored in the fridge in a covered container for up to 4 days.
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.
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
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.
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.
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.
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.
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 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.
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.
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 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!
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It doesn't matter if you succeed at the pose, but it does matter that you try. The effort of trying will teach you valuable lessons that can transform every aspect of your life.