Labor Day Sale and Recipes!
Labor Day is the perfect opportunity to enjoy 3 days of sun, great food and an amazing time with your loved ones. However, this year you will bring more than just your cool attitude; we leave you three incredible and very easy recipes that give your holiday barbecues a super touch. Spoil yourself with these incredible and healthy recipes.
*Hurry up and buy all the healthy and delicious ingredients you need! Get 15% off from friday to monday at midnight PST using the promo code: OMGLABORDAY
- 2 Cups of Chickpeas (Either Drained well-cooked or canned)
- 1/2 cup tahini
- 1/4 cup extra virgin olive oil
- 2 cloves garlic
- ½ tsp OMG! Turmeric Powder
- Salt, Pepper and cumin to taste
- Lemon Juice
- Chopped Parsley leaves, paprika or sesame seeds.
This recipe is just too easy to be true; simply mix all the ingredients, except for the parsley, in a food processor. You can add more lime juice, water or chickpeas liquid to obtain the consistency you want. Add a bit of olive oil, paprika, parsley or some sesame seeds at the top when served.
Don't hesitate to include red pepper, eggplant or pumpkin to make this recipe your own!
- 2 Cups Water
- 5 lbs Lemon
- 1 Tbsp. Honey
- 3 Tbsp. OMG! Spirulina Powder
- Ginger to taste
The amount of each ingredient will depend on how sweet your feeling this weekend! Leave it in the fridge for a couple of hours before serving for more refreshing beverage.
Maple Maca Chickpeas
- 2 Cans of chickpeas (drained, rinsed, and dried)
- 2 Tbsp pure maple syrup
- 1 Tbsp melted coconut oil
- 1 Tbsp OMG! Maca Powder
- 1 Tbsp Cinnamon
- ¼ Tbsp Vanilla
Pre-heat the oven to 350. While it's pre-heating drain, rinse, and dry out your chickpeas (a paper towel works fine for drying). Once the oven is ready, pour your dried chickpeas onto a parchment paper lined cookie sheet. Cook until crunchy (all the way through, no soft middle) about 55-65 minutes. Stir every 20. Once your chickpeas are nice and crispy, remove from the oven and onto a cooling rack, but do not turn the oven off. In a small bowl combine oil, maca, cinnamon, vanilla, and sea salt. Whisk until well combined. Add in the chickpeas and toss until well coated. Pour the chickpeas back onto the cookie sheet and put back into the oven for an additional 10 minutes. Remove from the oven and place back onto the cooling rack until completely cooled. Store in an airtight container for up to 3 days.