• 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

     

  • 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

  • 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

  • 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