Posts by LEE HOLMES

Smoked Salmon Living Lentil Bowl

Smoked Salmon Living Lentil Bowl { This bowl is practically overflowing with protein-rich and low-cost lentils, chlorophyll-filled greens and deliciously smoked salmon brimming with omega-3s. It’ll provide a spring lunch of stately standards. } Contributor: Lee Holmes { INGREDIENTS } 1 teaspoon extra virgin olive oil 1 small brown onion, chopped 1 garlic clove, finely chopped 1 teaspoon grated ginger 50 g (13/4 oz) brown lentils, rinsed 375 ml (13 fl oz/11/2 cups) chicken stock or filtered water 1 tablespoon ground cumin 1 handful coriander (cilantro), chopped 2 tablespoons capers, rinsed 100 g (31/2 oz) baby English spinach leaves 100 g
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Veggie Nori Wraps

Veggie Nori Wraps { These perfectly packaged nori wraps are satisfyingly simple and great for your spring picnic or when you’re on the go. Feel free to make them your own – add any additional veggies you like to the mix! } Contributor: Lee Holmes { INGREDIENTS } 1 tablespoon wheat-free tamari 2 teaspoons rice malt (brown rice) syrup 2 nori sheets 1 tablespoon nut butter (cashew nut butter works well) A few handfuls of baby English spinach leaves 40 g (11/2 oz/1/2 cup) shredded red cabbage 1/2 large carrot, grated 100 g (31/2 oz/about 1/2 large) avocado, sliced Small handful
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Supercharge Your Life

SUPERCHARGE YOUR LIFE { The Supercharged Food blog all began with Lee documenting her recovery from illness using a wholefoods approach. } Contributor: Lee Holmes Lee Holmes believes in all things in moderation, but when the chill of winter sets in, she’s not afraid to indulge. Slow-cooked meals, hot pots, one-pot meals and stove-top casseroles are at the top of her ‘to eat’ list during the cooler months, but she’ll occasionally allow herself a favourite treat like hazelnut gelato or fish and chips. “For me, it’s about being mindful of what you are eating and appreciating the food for what it
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Lee Holmes

 www.superchargedfood.com Lee Holmes is an award-winning blogger and number one selling author of five books: Supercharged Food, Eat Yourself Beautiful, Supercharged Food for Kids, Eat Clean Green and Vegetarian and Heal Your Gut.      BROWSE OUR RECIPES & ARTICLES BREAKFAST Apple Pancakes { THESE GORGEOUS PANCAKES ARE BAKED AND SLICED, WHICH MEANS NO SLAVING OVER THE STOVE! I LOVE AN EASY RECIPE! } Read More » SWEETS: BAKING Raw Berry & Chocolate Torte RAW BERRY & CHOCOLATE TORTE { IF YOU WANT TO MAKE FRIENDS, THIS TANTALISING TORTE IS A SURE-FIRE WAY TO Read More » SWEETS: NO BAKE
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Strawberry Granita

Strawberry Granita { READY FOR A TRANSCENDENTAL EXPERIENCE? AS YOUR GRANITA STARTS TO MELT, IT BECOMES SLUSHY AND THE TEXTURE, COUPLED WITH THE FLAVOUR OF THE BERRIES, IS OUT OF THIS WORLD. } Contributor: Lee Holmes { INGREDIENTS } 3 punnets of frozen strawberries, hulled 1 tbsp rice malt syrup, or sweetener of your choice 2 tbsp additive-free coconut milk unsweetened coconut flakes, to serve { METHOD } Place the frozen strawberries in a blender with the rice malt syrup or sweetener. Blend until smooth and then transfer to a freezer-proof dish and place in the freezer until the top layer
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Raw Berry & Chocolate Torte

RAW BERRY & CHOCOLATE TORTE { IF YOU WANT TO MAKE FRIENDS, THIS TANTALISING TORTE IS A SURE-FIRE WAY TO DO IT. WHO COULD RESIST A RICH, CHOCOLATEY DESSERT THAT IS COMPLETELY GUILT-FREE? YOU AND YOUR NEW BEST FRIENDS WILL BE BURSTING WITH BLISS AFTER JUST ONE BITE. } Contributor: Lee Holmes { INGREDIENTS } BASE  175g (6 oz/1½ cups) raw walnuts zest of 1 lemon ½ cup dried berries 60ml (2 fl oz/¼ cup) melted extra virgin coconut oil 1 teaspoon stevia powder   FILLING 155g (5 ½ oz/1 cup) raw, unsalted cashews 40g (1 ½ oz/1/3 cup) raw cacao
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Sunflower Seed Falafel Balls With Tahini Dipping Sauce

Sunflower Seed Falafel Balls with Tahini Dipping Sauce { LOOKING FOR SOMETHING A LITTLE DIFFERENT, BUT AMAZING FOR THE TASTEBUDS, THEN THIS IS PERFECT FOR DINNER AND/OR LUNCH. } Contributor: Brynley King { INGREDIENTS } 75g (1/2 cup) sunflower seeds 80g (1/2 cup) cashews 1 tbsp organic nut butter, softened 2 tbsp basil leaves, chopped 1/2 tsp ground cumin 2 tbsp freshly squeezed lemon juice 1 tsp chopped coriander leaves 2 tbsp chopped red capsicum (pepper) 1 garlic clove, minced 1/4 shallot, chopped pinch of Celtic sea salt 40g (1/4 cup) toasted sesame seeds, for coating lettuce leaf, to serve
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Gluten Free Coconut Banana Bread

GLUTEN FREE COCONUT BANANA BREAD { THIS GLUTEN FREE COCONUT BANANA BREAD IS GLUTEN FREE, GRAIN FREE AND PALEO… LET’S GET BAKING! } Contributor: Lee Holmes { INGREDIENTS } 3 ripe small bananas 3 medium eggs, lightly whisked 90 g (31/4 oz/1/4 cup) rice malt (brown rice) syrup stevia, to taste a few drops alcohol-free vanilla extract 30 g (1 oz/1/4 cup) coconut flour 3/4 teaspoon bicarbonate of soda (baking soda) 1/2 teaspoon salt fruit, to serve (optional, on non-fasting days) { METHOD } Preheat the oven to 180°C (350°F) and grease a 21 x 9 cm (81/4 x 31/2 in) loaf (bar) tin. Peel and mash the bananas in a medium bowl.
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Sauteed Scallops With Mushrooms and Spinach

Sauteed Scallops with Mushrooms and Spinach { THIS IS A SIMPLE, ELEMENTAL DISH CELEBRATING THE LIGHT FLAVOURS OF THE OCEAN, CONTRASTED WITH EARTHY FLAVOURS OF THE LAND; WITH WOODY HERBS AND SAVOURY MUSHROOMS, AND A FRUITY ZING OF LEMON TO BRING IT TO LIFE. IT’S A DISH BEST ENJOYED ON THE SAME DAY OF COOKING, AND AN IDEAL MEAL CHOICE FOR A WARM EVENING. } Contributor: Lee Holmes { INGREDIENTS } 1 teaspoon extra virgin olive oil 200 g (7 oz/10 small) scallops, rinsed and patted dry Celtic sea salt and freshly ground black pepper, to taste 2 garlic cloves, crushed 140
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