superfood

Savory Chia Oats Bowl is a delicious breakfast bowl of champions. Easy, healthy and warm comforting bowl is ideal for breakfast or lunch. GF, Vegan and WFPB.

Savory Chia Oats Bowl - Masala Oats Upma

steel cut oats

chia seeds

coarse flax seed meal

water

Tablespoon olive or coconut oil

onion -finely chopped

tri color sweet peppers

Jalapeño-De-seeded and chopped

curry leaves bay leaf as substitute)

Cumin Seeds

Teaspoon Turmeric Powder

ginger

lemon juiced

cashews

Salt and pepper per taste

Easy Meaty Vegan Black Bean Burgers, which are super quick to make, require only a couple of ingredients and taste amazing!

Easy Meaty Vegan Black Bean Burgers

can of black beans

walnuts

rolled oats use gluten-free if needed

thyme

garlic

tsp of onion granules

salt

cumin

Add all of the ingredients in a food processor and blitz. You may need to stop and scrape off the sides a few times. It&#039;s best to keep it course, you don&#039;t want a puree. Taste the mixture to check to season and add more salt/spices if necessary.

Refrigerate for about 15 minutes. This helps it firm up a little and makes it easier to shape the burgers.

Shape into 4 patties, pressing them together really really firmly then using the palm of your hand press down on the top of each one to make it a burger shape. If they crack a bit just press them gently back together.

Place the burgers on a lined baking tray with parchment paper and bake them in the oven on 375°F/180C until heated through and a bit crusty on the outside (about 25 minutes).

Preheat the oven to 220°C/425°F. Wash the sweet potatoes and beetroot thoroughly and dry. Halve the beetroots and sweet potatoes, then cut into large chunks. Mince garlic.

Quinoa salad with beetroot, sweet potatoes, and miso dressing

quinoa (tri-color blend)

potatoes

beetroots

garlic (divided)

cayenne pepper

tsp pepper

olive oil

tbsp white miso paste

almond butter

vegetable oil

lemon juice

tsp ginger

cranberries

pecans

0.33 oz cilantro

pepper

feta cheese

Place the sweet potatoes, beetroot, and half of garlic in a bowl, season with cayenne, cumin, salt, and freshly ground pepper. Drizzle with olive oil and mix well.

Transfer to a baking sheet and bake at 220°C/425°F for approx. 45 min. The vegetables should be slightly crisp on the outside and soft on the inside.

In the meantime, in a small saucepan, cook the quinoa according to package instructions. Set aside and allow to cool slightly.

Mince remaining garlic. For dressing, add miso paste, honey, almond butter, oil, lemon juice, garlic, and ginger to a small bowl, and mix thoroughly. Season to taste with salt and pepper. If the dressing is too viscous, add some water. Transfer the quinoa to a plate and drizzle with dressing. Sprinkle roasted sweet potatoes and the beetroots over it. Serve with cranberries, pecans, crumbled feta, and cilantro leaves. Enjoy!

This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce

Kale pesto

pine nut

extra-virgin olive oil

kale

lemon

spaghetti

Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.

To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

The chilli chicken soul bowl that's good for your health and good for the soul.

Chilli chicken soul bowl

chicken thigh fillets

(90 grams) gochujang (Korean fermented chilli paste)

microwave black or brown rice

tsp sesame oil

soy sauce

garlic clove, crushed

pears,

radishes, very thinly sliced

(130 grams) kimchi

baby spinach

shiso leaves (from Asian grocers) or Thai basil leaves

eggs,

Toasted black and white sesame seeds, to serve

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This is one of the delicious. team's favourites – so we’ve given the recipe a ‘global’ twist and added some of the hottest trending spices and ingredients of 2018.

Lamb shank turmeric kale chickpea curry

tbs coconut oil

Frenched lamb shanks

onion, finely chopped

garlic cloves, chopped

(25 grams) ginger, chopped

cinnamon quill

coconut milk

chicken stock

can chickpeas, rinsed, drained

broccolini,

kale, stalks removed, finely chopped

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If you're a freak for freekeh, this superbowl is definitely for you. Tasty, nutritious and filling, it ticks all the boxes.

Rare beef and cool greens freekeh bowl

green beans,

(250 grams) freekeh, rinsed, drained

beef rump steak,

baby kale leaves

parsley leaves

dill sprigs

basil leaves

mint leaves

Ash-rolled goat’s cheese, sliced, to serve

pomegranate molasses

medjool dates, pitted

tbs extra virgin olive oil

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Summer (pumpkin dhal) lovin', had us a blast. This recipe is also vegetarian and vegan friendly.

Summer pumpkin dhal

x 2cm-thick wedges Jap pumpkin, halved crossways

1L (4 cups) vegetable stock

garlic cloves, crushed

tsp turmeric

(400 grams) red lentils

snake beans (from Asian grocers)

baby cucumbers (cukes), quartered lengthways

lime

Sliced green chilli, coconut flakes,

Whether you crisp these up in a dehydrator or the oven, you will love eating these savory bites so much you might even forget that they are healthy!

Crispy and "Cheesy" Kale Chips in Oven or Dehydrator

tbsp extra virgin olive oil

maple syrup

nutritional yeast flakes

sea salt

black pepper

Wash kale and pat dry. Remove the central stem and discard. Tear the leaves into bite-sized pieces.

Place the torn leaves in a medium mixing bowl. Add in the oil, syrup, salt and pepper and massage it into the leaves with your hands.  Add the nutritional yeast a bit at a time and continue to mix in (reduces clumping). Continue massage-mixing until the leaves are all coated with oil and seasonings (no dry leaves!)

Lay the leaves in a single layer on the dehydrator trays or your lined baking sheets. Make sure they don&#39;t touch or overlap to ensure even crisping.

Once filled, turn on the dehydrator at 145 F for an hour.

Turn down to 115 F for another 2 hours, or until desired level of crunch occurs.

For Dehydrator:

Preheat oven to 325°F

Bake for 28 min, flipping the chips at 14 minutes.

For Oven:

Gently remove the leaves from the trays and place into a good-quality sealing container (so they stay dry and crispy). You may need to let them cool for 5 min before you put the lid on

After drying or baking:

Spiced with cinnamon and ginger, in less than 15 minutes from start to finish, you&#39;ll have a holiday sauce that&#39;s packed with flavor, not to mention health benefits! 

Fresh Cranberry Apple Relish

medjool dates

orange

apples

cinnamon

allspice

Add 1/2 orange (one of the mandarins or tangerines if using), dates, lemon juice, (and if using, ginger and spices) to food processor and run until pureed. Remove to a large mixing bowl.

Again using the food processor, pulse the cranberries until chopped to a fine texture, scraping down as necessary, being careful to avoid blending them into a mush. Add this to your mixing bowl.

Repeat this pulsing process with the remaining orange and apples.

Stir together the chopped fruit with the date puree, and let sit at room temperature for the juices to release and meld, around an hour, then store in the refrigerator until ready to use. Stir before serving.

This cake is a light fluffy version of the lemon and poppy seed cake my sister used to bake for me. Chia seeds are one of the richest natural plant source of omega-3 fatty acids and are a great source of vitamins and calcium. Add them to smoothies, cakes and biscuits for an extra boost of nutrients.

Lemon and chia loaf

butter

g Perfect Sweet® xylitol (see Notes)

sour cream

lemon zest

g arrowroot

gluten-free baking powder

g chia seeds

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Super delish, superfoodie, super quick. All in one green smoothie. I love my turmeric and yes, this one has turmeric. I am bounding with energy now!

Thermomix recipe: Tropical Turmeric Smoothie

Handfuls kale

400 Milliliters Coconut Milk

400 Grams pineapple, fresh or frozen, diced

guava,

Lemon

cm Pieces Fresh Ginger

5cm Pieces Fresh Turmeric or 1 tsp ground

Drops doTERRA black pepper oil

Place all ingredients into the Thermomix bowl and blend *2 min/speed 10.* Add water if needed. I suggest you use at least one of the fruits as frozen to make it cold and smooth!

A easy recipe for sheet pan roasted vegetables with a twist of cranberry, tossed with seasoned quinoa.

Quinoa Pilaf with Roasted Brussels Sprouts and Cranberries

Brussels sprouts

quinoa

vegetable broth

tbsp chimichurri

Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper for easy cleanup

Trim the tough stem ends of your Brussels sprouts and remove any discolored or broken leaves.   Then, from the trimmed base to the top, cut each sprout in half lengthwise.

Drizzle with 1 tablespoon of olive oil and toss to evenly coat.  Arrange the sprouts in a single layer, flat sides down. Toss the cranberries with the other tablespoon of the oil, and pour them around the sprouts.

Roast in the hot oven for 30 minutes.

Sheet Pan brussels sprouts and cranberries

While the sprouts are cooking, place dry quinoa in a pot or skillet big enough that it forms a shallow layer, and toast over medium heat, shaking or stirring every minute or so, for about 15 minutes or until the grains start to brown.

Add vegetable broth and bring to a boil then decrease the heat to a gentle simmer. Cover and cook until the liquid is absorbed, 10-15 minutes then remove from heat. Allow to steam for 5 minutes then fluff with a fork.

Stir in chimichurri to coat, then fold in roasted brussels sprouts and cranberries.

Best served immediately, or at room temperature.

Quinoa Pilaf

This recipe is a real crowd pleaser! The brown sugar and soy sauce marinade makes it brown and crisp on the outside while staying tender and flaky on the inside.

Brown Sugar and Soy Sauce Grilled Salmon

salmon

lemon pepper

garlic powder

brown sugar

avocado oil

In a small bowl, whisk together soy sauce, brown sugar, water, and oil until sugar is dissolved.

Season both sides of salmon fillets with lemon pepper and garlic powder.

Place fish in a large resealable plastic bag and add the soy sauce mixture. Seal and turn to coat. Refrigerate for at least 2 hours.

When ready to cook, preheat the grill to medium heat.

Top 35 superfood recipes from across the web

The most viewed superfood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 35 superfood recipes from across the web

The most viewed superfood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Chia Oats Bowl - Masala Oats...

Easy Meaty Vegan Black Bean Burgers

Quinoa salad with beetroot, sweet p...

Kale pesto

Chilli chicken soul bowl

Lamb shank turmeric kale chickpea c...

Rare beef and cool greens freekeh b...

Summer pumpkin dhal

Crispy and "Cheesy" Kale Chips in O...

Fresh Cranberry Apple Relish

Lemon and chia loaf

Thermomix recipe: Tropical Turmeric...

Quinoa Pilaf with Roasted Brussels ...

Brown Sugar and Soy Sauce Grilled S...

St. Patrick’s Day Pancakes

Breakfast Protein Bars Recipe

Family-friendly Vegan Quinoa Meatba...

Kid-friendly Seaweed Seed Crackers ...

Chia Pudding: Chocolate Strawberry ...

Chewy Choc Cherry Muesli Bar Recipe

Mak Kimchi (Easy Kimchi)

The new two-minute turmeric noodles...

Bowl mit Brokkolisprossen

How to Make Guava Puree

Balsamic Strawberry Arugula Salad w...

Balsamic Strawberry Arugula Salad w...

Healthy overnight oats recipe for w...

'The Pot' pork and puha with steame...

Fresh Cranberry Apple Relish

Mango and passionfruit swirl smooth...

Chiapudding med pasjonsfrukt og kok...

Chris Hemsworth's Post Work-Out Gre...

Asia-Nudeln mit Grünkohl

Mein Fonio Rezept

'Tiramisu' chia pudding recipe

The most viewed superfood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine