• 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

     

  • RAW MINI LIME TARTS

     I love this raw recipe because it’s SO much easier to make than a baked one!  This crazy dairy-free, gluten-free, vegan remake of your favourite traditional dessert is one not to miss. Oh, and for those of you who don’t like to share, especially when it comes to dessert, you can make these raw lime tarts mini-sized and enjoy one by yourself! That’ll teach you – dessert stealers. I hope you love these Raw Lime Tarts as much as I do!

    There’s something about lime tarts that make me really happy. They’re equally creamy and tarty, tangy and sweet, satisfying and crisp with a crumbly texture.

    I’d like to say my Lime Tarts are the perfect dessert for the warmer seasons of the year, but really, they’re a good all-year rounder; so friends in the Southern hemisphere, it’s time to get on these!

    Ingredients

    Base

    Filling

    • 250ml coconut cream
    • 3 tablespoons cacao butter
    • 10 drops liquid stevia
    • 1 vanilla bean, seeds scraped
    • Zest of two limes and juice of one

    Method

    1. Grease 8 individual tart tins with a light layer of coconut oil.
    2. To make the base, combine cashews, coconut, coconut oil, rice malt syrup and powder in a food processor until a crumbly dough forms.
    3. Neatly press into the tart tins and place in the freezer for two hours to set.
    4. After 1 ½ hours, prepare the filling by gently heating coconut cream and cacao butter in a small saucepan over a low heat. Transfer to a bowl and stir in stevia, vanilla and lime. Place bowl in the freezer for 15 minutes to let it cool slightly.
    5. To assemble the tarts, carefully pour filling into the tart shells and leave to set in the fridge for at least 1 hour or until needed. Serve with extra lime slices, lime zest and a dollop of coconut yoghurt if desired!

    By Lee Holmes

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

    Find More Raw Vegan Recipes on OMstars

    See More Recipes From Lee