• 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

     

  • Sexy Salads ™️  Featuring Red Vein Sorrel

    Adam Kenworthy may be one of the most creative salad creators we know! Each of his salads is unique, colorful and full of flavor. Today, we’re sharing his recipe for a Red Vein Sorrel with shaved and roasted Purple Cauliflower, tossed in lemon juice. This salad is topped of with pan roasted Butternut Squash, watermelon radish, avocado and a sensational Carrot Ginger Dressing.

    Ingredients for the Salad:

    • Red Vein Sorrel
    • Purple Cauliflower
    • 1 Lemon
    • 1 small butternut squash
    •  Watermelon radishes
    • Avocados

    Directions:

    First, cut a large piece of purple cauliflower from the stock, then slice it thinly using a mandoline. Place your cauliflower sliced into a bowl with lemon juice and set that aside.

    Cut the butternut squash in half removing the longer, thinner part of the squash from the shorter, rounder portion of the vegetable. store the thinner portion of the squash to use for another recipe like Adam’s Plant Based Pizza.

    Peel the rounded portion of the butternut squash before cutting it in half and removing the seeds.

    Next, cut the squash into thin slices using a mandoline.

    Roast your squash in a pan with a drizzle of olive oil, over medium heat, until lightly browned.

    Next, use a grater to grate your watermelon radish (desired amount).

    Place your Red Vein Sorrel on a plate, then add the cauliflower, roasted squash, watermelon radish shavings, and avocado. Top it all of with the Carrot Ginger Dressing and enjoy.

    Ingredients for the dressing:

    • 1 small piece of ginger
    • 1 cup grated carrot
    • 4 tbs olive oil
    • 3 tbs coconut vinegar
    • 1 tbs Tamari
    • Pinch of salt
    • Water to help reach desired consistency

    BLEND WELL

    Recipe 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. Plus, check out some of his amazing recipes on Omstars!

    Start Cooking With Adam Kenworthy on Omstars

  • Stuffed Eggplant

    When it comes to cooking, Eggplant is most commonly prepared like a vegetable, even though botanically speaking, it’s technically a berry. You probably won’t find us eating raw eggplant like we would raw blueberries any time soon, but we’re definitely going to try Adam Kenworthy’s Stuffed Eggplant ASAP!

    Gather up the following ingredients and then follow the instructions below to give this dish a try. Keep in mind, Adam is a big fan of cooking to taste so many of the ingredients are not given with exact measurements. Add more or less of each ingredient depending on your own tastes and what you prefer. This is how you learn to cook!

    EGGPLANT MARINADE INGREDIENTS

    Olive oil
    Coconut Aminos
    Smoked paprika
    Salt
    Red pepper flakes

     

    MAIN DISH INGREDIENTS

    Italian eggplant
    quinoa
    chopped shishito
    romanesco
    shallot
    pine nuts
    mint
    curly parsley
    olive oil
    coconut vinegar
    coconut aminos
    salt to taste.
    METHOD

    To start, pre-heat your oven to 400 degrees, then cut your eggplant in half and score the meat before placing it on baking tray.

    Pour a drizzle of olive oil into a pan (enough to coat) and add the smoked paprika, and red pepper flakes. Cook until fragrant, then add the mixture to a bowl, before whisking in the Coconut Aminos (about ¼ cup)

    Whisk together all of the marinade ingredients and pour the mixture over your eggplant.

    Roast the marinated eggplant until softened and golden brown. About 25 to 30 minutes.
    Next, cook your quinoa according to the package instructions.

    While the Quinoa and the Eggplant cook, begin chopping and sautéing your other veggies (Shallot, Shishito peppers, Romanesco).

    Add your sautéd veggies, and fresh herbs to the quinoa and toss in a drizzle of coconut vinegar and a drizzle of coconut aminos. Add salt to taste.

    When the eggplant is ready, plate it and top it with your quinoa mixture and pine nuts.

    Top with a chimichurri. (optional) and enjoy.

    Recipe by Adam Kenworthy

  • Sautéed Broccoli with Toasted Pine Nuts & Tahini Vinaigrette

    A lot of people think that being a vegan means less options for what you can eat, but that just simply isn’t true. Especially when we have amazing food experts, like Adam Kenworthy, showing us how to make creative new dishes, and dress up old favorites. Like this super simple sautéed broccoli with toasted pine nuts and a tahini vinaigrette! Whether you’re a fan of this cruciferous vegetable or not, this recipe is one you’ll want to make again and again.

    Try it as a side dish, as part of a veggie salad, or even as a snack. All you need is one head of broccoli, a small handful of pine nuts, some tahini, a splash of olive oil and apple cider vinegar, plus a little salt.

    Put it all together and you’ve got a tasty plate that’s loaded with nutrients. Use this simple recipe to give it a try at home. Adam Kenworthy is a big fan of cooking to taste, so play around with it and really make it your own.

    Dressing Ingredients

    a small spoonful of Tahini
    a drizzle of olive oil
    a small spoonful of apple cider vinegar
    Salt to taste
    Water (optional) to create desired consistency

    Method

    First, heat about 2 inches of water in a large sauté pan on medium heat.

    Then chop up your broccoli into bite sized pieces and add it to the pan. Sauté until tender.

    Next make your dressing. Add all ingredients to a small food processor or blender and combine until you meet your desired consistency. Be sure to taste as you go, adding additional amounts of the ingredients as needed based on your preferences.

    Plate your broccoli, then drizzle your dressing all over the veggies, and top it all off with the toasted pine nuts.

    Serve and enjoy!

    Recipe by Adam Kenworthy

     

    Start Cooking With Adam Kenworthy on Omstars

  • VEGAN + DAIRY-FREE MATCHA LATTE SMOOTHIE BOWL

    Coffee is a beloved, energy enhancing beverage that is consumed by many people around the world, but these days, people are looking for other options and luckily, there is a new kid on the block stepping into the limelight. We’ve been seeing matcha lattes, matcha cookies, and matcha smoothies all over social media, and for good reason. For those that don’t love or do well on coffee, matcha offers a creamy alternative that is lower in caffeine and higher in antioxidants.

    How is matcha different from regular green tea, you ask? Good question!

    While matcha and green tea are derived from the same plant, matcha is made from de-stemmed and de-veined green tea leaves and then ground into a smooth powder. Unlike it’s counterpart that can be harvested with a machine, matcha must be harvested by hand requiring more time and care. Unlike green tea leaves left in the sun to dry, matcha leaves are placed in the shade which contributes to the rich green color and more nutrient dense nutritional profile.

    So, when you slowly sip on your matcha latte savoring the subtle sweetness and rich, velvety, creaminess, you are also receiving:

    • 10x’s the amount of antioxidants than green tea
    • steady, grounded energy
    • metabolic boost
    • a dose of chlorophyll, a natural detoxifier for the body
    • feel good, relaxed mood

    But you don’t just have to sip on this tasty treat. You can also use it to make a delicious smoothie bowl! give this recipe from Naomi Seifter and our friends at Picnik Austin a try.

    Ingredients:

    • 1 cup frozen spinach
    • 1 frozen banana
    • 1 cup Picnik Golden Milk Matcha Latte
    • 1/2 avocado
    • Topped with fresh berries, grain-free granola, banana, and coconut flakes

    Directions:

    Combine the first four ingredients in your blender and give it a whirl. Then pour it out into a bowl and top it off with all of the superfoods of your heart’s choosing!

     

    Recipe from Naomi Seifter & Picnik Austin

     

    Find More Vegan Recipes on OMstars

     

  • Apple and Fennel Soup

    Soup Season is officially here! It’s fall in the United States and as the weather starts to get cooler, the idea of curling up with a hot bowl of soup just gets more and more appealing. Good thing we know so many amazing foodies out there who have such delicious plant based recipes for us to try. We love this Apple and Fennel Soup by Lee Holmes and we just know you will too!

    This recipe serves 4. Give it a try and let us know what you think!

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 1 brown onion, peeled and diced
    • 2 celery stalks, roughly chopped
    • 3 garlic cloves, finely chopped
    • 4 small fennel bulbs, with fronds
    • 1 teaspoon dijon mustard (optional)
    • 1 litre (35 fl oz/4 cups) good-quality vegetable broth
    • 4 seasonal apples peeled and chopped
    • juice of 1 lemon
    • coconut cream or coconut yoghurt, to serve

    Directions

    Heat the olive oil in a large stockpot or saucepan over medium heat. Sauté the onion, celery and garlic for 3–4 minutes, or until softened.

    Meanwhile, remove the fronds from the fennel and reserve for garnishing. Dice the fennel bulbs and set aside.

    Add the mustard to the pan, stirring well. Stir in the stock, fennel and apple. Bring to the boil, then reduce the heat to a simmer.

    Cover and cook for 30–35 minutes, or until the fennel is tender.

    Leave to cool slightly, then purée the soup using a food processor or hand-held stick blender. Whisk in the lemon juice, then season to taste with sea salt and freshly ground black pepper.

    Gently reheat the soup, if needed.

    Ladle into bowls, add a swirl of coconut cream, garnish with the reserved fennel fronds and serve.

    NOTE: I’ve also garnished the soup with slices of dried apple.

    Simply roast some thinly sliced apple pieces in a 160°C (315°F) oven for 15–20 minutes, until dried.

     

    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

    More Plant-Based Recipes On OMstars

  • Hemp Tabbouleh

    Now that it’s officially legal to eat Hemp in Australia I’m happy to make my recipe public. However you spell tabouli / tabbouleh my version is a blessing for those who like it gluten-free. A good source of protein and plant fibre, this Middle Eastern salad is wheat free. Parsley is the star player in this dish, but Hemp seeds have such a wonderful nutty flavour that I’ve added more than I would if it were a straight substitute for burgul.

    For those not in the know, tabouleh is traditionally made by soaking cracked wheat or burgul, not only is wheat not that good for you but this step is time consuming.  Additionaly, not only does my recipe save you time in the kitchen, but it is higher in protein.  Sounds like winning to me.

    Ingredients

    1/2 cup Hemp Seeds

    2 cups chopped parsley

    1 cup chopped mint leaves

    1 stalk of spring onion chopped  (or white onion)

    3 vine ripened tomatoes

    1 clove garlic

    1 lemon juiced

    1/4 cup extra virginolive oil

    salt & pepper to taste

     

    Method

    Wash herbs and pat dry.  Chop herbs finely and place into a mixing bowl. Finely dice tomatoes and onion. Squeeze lemon and garlic and place in bowl with the other ingredients. Stir in Hemp and drizzle on olive oil.  Serve immediately or even allow the flavours to marinate and meddle for awhile.  That’s the beauty of this dish, it improves with time.  Serve on it’s own or as an accompaniment to vegan burgers.

    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.

    Natalie Prigoone, the great uncooking

    Watch Natalie’s Course On OMstars

    See More Recipes From Natalie

  • The Body Shop’s New, Cruelty-Free Body Yogurt Product Review

    I don’t know about you, but, no matter what I do, with every year that passes, I keep getting older… And the older I get, the more I start to worry about what’s happening to my skin. These days, I find myself wanting to give my skin the best care possible; but, as a tree hugging, animal loving, chemical avoiding yogi, I have to take extra care in selecting which products I use. No chemically-laced, animal-tested, un-environmentally friendly products for me, thank you. Just a lightweight vegan moisturizer that I can use every day please!

    Back in my teen and tween years, I always loved using scented lotions, body scrubs, and sprays. Then, as I reached my 20s, picked up my yoga practice, and started living more consciously, things changed. I stopped wanting to use those types of products. Now I prefer more natural options – vegan moisturizers, soaps, body mists, shampoos and conditioners that are all cruelty-free and made with natural ingredients.

    Many people like me choose to make their own vegan skin care products. And while I did dabble with the whole DIY thing for a while, I have to be honest, that got old pretty quick. Fortunately, there are a few, good quality, highly effective, pretty affordable and completely VEGAN skin care products out there.

    Recently, I’ve had the very good fortune of being introduced to a few products from The Body Shop®, including a vegan moisturizer than I am OBSESSED with. If you’re not familiar with The Body Shop, they are a global beauty brand that offers cruelty-free skincare, hair and makeup products that are made with the finest, ethically-sourced ingredients you can find.

    Aside from the amazing products they provide, I love this company because of the work that they have been doing to put an end to animal testing around the world. They were the first international beauty brand to campaign against animal testing in cosmetics, and they have spent decades fighting for this cause.

    The best part is that their products are all amazing, and I have to say, their Almond Milk Body Yogurt is my new favorite thing. I’ve only been using this product for about a week, and in that time, it has easily become a must-have for my bathroom vanity. The Body Yogurt is a 100% vegan moisturizer that is super lightweight, and it absorbs into my skin almost immediately. It’s perfect for summer time, especially here in Florida, where most moisturizers, vegan or not, melt off your body the second you step outside.

    Of course, this product comes in a variety of scents, but I personally love the Almond Milk option for it’s subtle, yet fresh and powdery scent. After application, it always leaves my skin smelling sweet and feeling soft, yet it never seems to feel oily. I personally trend toward dry skin, so naturally, I love how the Body Yogurt basically transforms my skin into something that is silky, soft, and smooth. But, most importantly, this particular scent is specifically designed for sensitive skin, which is perfect for me. I’ve always had sensitive skin and it’s really nice to know that there are vegan products like this that I can invest in.

    The Body Yogurt is a perfect complement to the Almond Milk and Honey Cleansing Bar soap, (which is also designed for sensitive skin). In fact, my favorite time to apply the Body Yogurt is right after a shower. It’s also really nice to apply just before bed so that when I wake up, my skin still smells sweet. More often than not, however, I find myself using the Body Yogurt in the morning before taking on the day. In this case, I like to top it off with a spritz of The Body Shop’s Coconut Body Mist.

    All of these products remind me of the lotions, scrubs and body sprays I used to use all the time; the only difference is, I feel really good about using them. They say that conscious living is both a blessing and a curse, and I can certainly attest to that; but knowing that these products are all ethically tested, made with nature’s best ingredients, and completely vegan, means I can enjoy them all the more.

    So, if you’re looking for some top-quality, cruelty-free, 100% vegan products that won’t break the bank, I recommend checking out everything the body shop has to offer. And if a sweetly scented, lightweight, full-body vegan moisturizer sounds like your kind of thing (or even if it doesn’t) I highly recommend the Body Yogurt. Trust me – you’re going to love it.

    By Alex Wilson

    Sign The Petition To End Animal Testing

    Visit The Body Shop

    Alex Wilson is a writer, a 200 hour certified yoga instructor, and the content manager for OMstars – The Yoga Network.

  • Pan-fried Toasted Greens with Pomegranate and Cauliflower Rice Salad

    This middle-eastern inspired salad is a healthy take on the classic tabbouleh. Substituting white rice or cous cous for cauliflower is a great way of sneaking in that little bit of extra veg, whilst also offering fewer calories and a higher intake of essential nutrients like protein, vitamin C, and vitamin k. These help to support various functions in our body like the formation and repair of muscles, bones and skin cells.

    Loaded with green veggies like asparagus, green beans and spinach, this salad is full of vitamins and minerals that can regulate our digestive processes and protect our bodies from toxins, especially in the gut. Whilst being low in calories, these greens are high in fiber and provide a good source of protein for non-meat eaters!

    Ingredients:

    • 200g of green beans, halved
    • 100g of asparagus, halved
    • 1/2 large cauliflower head, chopped roughly
    • 1 cup of baby spinach, chopped
    • 1 pomegranate, seeds
    • 1 cup fresh herbs – parsley, coriander and mint
    • 1 tomato, seeded and diced
    • 1/2 red onion, diced
    • 2 garlic clove, crushed
    • 1 lemon, squeezed to juice
    • 1 tablespoon of butter

    Method:

    • In a large bowl mix the spinach, herbs, tomato, onion and pomegranate.
    • Place cauliflower in a food processor and blitz until the consistency resembles rice. Briefly steam over boiling water for a couple minutes just to soften and warm the cauliflower rice
    • Heat a frying pan over a medium high heat. Add butter and garlic, stirring continuously. Once browned, add the green beans and asparagus, toasting them for about 3-5 minutes. Squeeze half the lemon juice over the veggies while cooking. You want them to be cooked but still crunchy and green.
    • Stir the cauliflower rice into the salad adding the rest of the lemon juice and tossing together.
    • Place the green beans and asparagus on top of the salad and sprinkle sea salt and black pepper generously across the dish and serve!

    By Lee Holmes

    Note: Lee’s original Recipe includes goat cheese, which we left off to make this recipe vegan friendly!

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

     

    Find More Supercharged Foods From Lee Holmes

    Explore More Vegan Recipes on OMstars

     

  • Easy Baba Ganoush

    This beautiful dip is attributed to a variety of cultures. Greek, Lebanese, and other Arabic cultures like to lay claim to this creamy tangy dip. It’s super easy. Try making your Baba Ganoush the traditional way or experiment with my version and replace tahini with a tsp of miso paste.  If you do that then you don’t need to season with salt and pepper. Feel free to make it your own.

    Ingredients

    1 large eggplant

    1 lemon

    2 tbs olive oil

    1 clove garlic

    1 tbs tahini or

    1 tsp of miso paste

    Method

    Place a whole eggplant onto  baking tray. Prick the eggplant all over with a fork.

    Roast in a preheated moderate (180 degrees celsius) oven for 30 minutes.

    Allow to cool., then eel off the skin and discard.

    Use a stick blender to blend the eggplant flesh with the juice of 1 lemon, 1 clove of garlic, 2 tablespoons of olive oil and 1 tsp of miso paste.  This is not the traditional way.  If you want to get traditional, blend it with 1 tablespoon of tahini.

    Sprinkle with some chopped parsley and serve with olives, vegetables and some homemade flat bread.

    Enjoy!

    By Natalie Prigoone

    Explore More Plant Based Recipes on OMstars

     

    Natalie Prigoone, the great uncooking