• 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

     

  • Vegan Gnocchi with Edamame and Caramelized Leek Turmeric Sauce

    Not only is Vegan Gnocchi possible, but it’s also very tasty! P We got this recipe for Vegan Gnocchi with Edamame and Caramelized Leek Turmeric Sauce from Chef Adam Kenworthy, and we think you’re really going to like it. Plus it’s gluten-free! These delicious, pillowy morsels are made from russet potatoes and butternut squash. Give his recipe a try, then check him out on Instagram for more vegan inspiration.

    Gnocchi
    2 med sized russet potatoes
    1 half large butternut squash
    3/4 cup bobs GF flour blend
    2 tbs extra virgin olive oil
    2 tsp sea salt
    1 tsp black pepper

    Directions
    Roast potatoes and butternut squash. Once cooked use grater to break down potato and squash. Mix in olive oil, salt, pepper, gf flour blend, kneed until dough forms. Add the gnocchi to boiling water and reduce the temperature, it will float once it’s cooked. Strain then, add to hot oiled pan and sear both sides to give a crispy texture.

    Leek Sauce
    1 Leek Finely chopped
    2 tbs coconut oil
    1 can coconut milk
    Clear rum
    2 cloves garlic
    1 tbs turmeric powder
    2 tbs coconut sugar
    Salt to taste

    Directions
    Sautée leeks in coconut oil, once they are cooked add a little rum. Ignite and burn off the alcohol. After add minced garlic and coconut sugar. Allow to cook together. Add coconut milk and turmeric powder. Finish with salt to taste.

    Curcumin is a component of turmeric powder that reduces inflammation. The Turmeric Curcumin in this recipe adds to its overall health benefits.

    By Adam Kenworthy

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  • Vegan Falafels

    These days, with so many resources available on the internet, eating healthy is easier than ever. We love looking for recipes from our favorite vegan foodies all over the web, and this week, we were lucky enough to come across this middle eastern treat courtesy of Natalie Prigoone. So, grab your food processor and a can of chickpeas and let’s get cooking! 

    These cute little falafels were made by my mum. I made the accompanying babganoush and tzadziki . This is when cooking works: Everyone does their little bit and then brings it together for something far greater.

    Falafel recipe

    400g can chickpeas
    1/3 cup organic besan flour
    1/4 cup chopped parsley
    1 small onion
    Salt and pepper
    1 tsp ground coriander seeds
    1/2 tsp ground cumin
    2 cloves garlic (crushed or use micro plane for a fine grate.

     

    Method

    Hand chop herbs, and onion.

    Drain and rinse chickpeas.

    Blend all ingredients in food processor on the pulse option. You don’t want mush. Keep it a little chunky. Scrape down sides as you go.

    Refrigerate mixture in a bowl for 30 minutes to firm up.

    Roll into small small balls and shallow fry in your favourite oil. Coconut or olive oil work well.

    Cook both sides until golden.

    Serve with salad, pita, babaganoush and tzadziki. Yum.

    NOTE: Reserve the liquid for something else. It’s called Aquafaba and is a great vegan substitute for an egg in a meringue. Many other uses.

    By Natalie Prigoone

    Natalie Prigoone, the great uncooking

     

    Try More Recipes From Natalie on OMstars

  • Vegan Caesar Salad

    Who doesn’t love a good Caesar salad? With summer just around the corner, we’re really craving lighter food options here at OMstars, and this recipe by the sensational, Lee Holmes, is just perfect. With simple ingredients that are easily accessible at your local grocery store, and less than 30 minutes of your time, you can easily whip up this vegan version of yet another fan favorite.

    Vegan Caesar Salad

    Ingredients

    • 3 tablespoons extra virgin olive oil
    • 1 block of tempeh, chopped into (1/4 inch) cubes
    • 3 tablespoons wheat-free tamari
    • 1 Cos lettuce, washed, dried and torn
    • 1 small bunch shallots, roughly chopped

    Dressing

    Method

    • Heat the olive oil in a frying pan over medium heat and fry the tempeh for five to ten minutes, or until golden. Add the tamari and heat until warm. Remove from the heat and set aside to cool.
    • To make the dressing, mix all the dressing ingredients together in a bowl.
    • Place the Cos and shallots in a bowl and spoon over the dressing, tossing to ensure the salad is evenly coated. Sprinkle the cooled tempeh over the top and serve.

    By Lee Holmes

    Follower her on instagram @leesupercharged 

    Check out Lee’s website superchargedfoods.com

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

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  • 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

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