Honeydew Mint Hurricane Slush
Frozen honeydew cubes, lime and a small bunch of mint blend into a lime green slush that is sweet, icy and elegant enough to serve in hurricane glasses.
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Frozen honeydew cubes, lime and a small bunch of mint blend into a lime green slush that is sweet, icy and elegant enough to serve in hurricane glasses.
A sunny, silky soup of ripe mango, yellow pepper, coconut water and lime, lifted with fresh ginger and topped with thin slices of red chili.
Fresh sweet peas blended with mint, lemon and creamy macadamias into a soft green soup, finished with pumpkin and sunflower seeds for crunch.
A tart, dark green blended lemonade of whole lemon, mint, spinach and dates, strained until silky and served over ice in a mason mug with a lemon wheel.
A thick, rosy sun-dried tomato marinara with garlic and oregano clings to zucchini noodles, finished with parsley and basil for a comforting raw Italian bowl.
A purple blueberry mint smoothie and a creamy pineapple coconut cooler blended back to back, for two very different drinks that look striking side by side.
A sunny orange mango and habanero salsa sits beside a brick-red tomato and chile version, both blended raw and served with limes and avocado.
No nut milk bag required: soaked cashews melt into water with vanilla bean and a touch of coconut nectar for a thick, creamy glass in minutes.
Coconut chia pudding set in a hexagonal jar and topped with curled raw coconut chips and plump blueberries, ready to pack for work.
A pale jade matcha and avocado smoothie bowl decorated with tidy stripes of kiwi, chia seeds and raw buckwheat granola for a calm, caffeinated breakfast.
Pure watermelon and lime frozen into wedge-shaped pops, with black chia seeds sprinkled through to mimic real watermelon seeds and add a light crunch.
Glasses of rich avocado cacao mousse layered over a quick mixed berry coulis and topped with fresh blueberries, an easy dessert that looks dinner-party ready.
Long ribbons of cucumber wrapped around a smear of herbed cashew cheese, carrot matchsticks and fresh greens, standing upright on a green plate like dainty sushi bites.
A pair of little bowls, one of chunky tomato pico and one of tangy blended tomatillo salsa verde, for a colorful red and green spread.
Buttery Brazil nuts blended into a luxurious milk and sweetened with ripe fresh figs, poured into a glass jug for a slow weekend breakfast.
Kale, cucumber, celery and green apple pressed with plenty of ginger, lime and a single orange for a bracing but drinkable green juice that fills three bottles.
A golden sunflower-flax wrap spread with zesty sunflower seed hummus and stuffed with red pepper strips and lettuce, served on a board with small salad bowls.
A soft zucchini-flax wrap loaded with tangy purple cabbage slaw, sliced radishes and avocado, served on a black plate for a bold, crunchy lunch full of color.
Golden pineapple, mango and a small handful of spinach blend into a sunny yellow-green smoothie, finished with a few fresh clover blossoms for a meadow-picnic look.
Dehydrated cookies made from sprouted oats, banana, sunflower and pumpkin seeds, crisp at the edges and chewy inside, great with a morning cup of tea.
A smooth, strained tomato gazpacho spooned onto a white plate and finished with a neat pile of diced pepper, cucumber and onion plus fresh herbs.
Distinct layers of vanilla macadamia cream and bright raspberry cashew filling stacked on a date crust, served by the slice with fresh rosebuds on the side.
A sunny two-tone glass of creamy coconut chia pudding topped with a thick layer of blended ripe mango and a hint of lime, served on linen.
Dark, crisp flax crackers topped with a spoonable cashew and caper rillette flecked with dill, shallot and lemon, served on a white plate.