Green Mint Lemonade Pops
Sharp, refreshing lemonade pops blended with fresh mint and a handful of spinach for colour, sweetened with coconut nectar and frozen with lemon slices inside.
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Sharp, refreshing lemonade pops blended with fresh mint and a handful of spinach for colour, sweetened with coconut nectar and frozen with lemon slices inside.
A smooth, sun-dried tomato and red pepper soup with smoky paprika, served in a floral bowl and topped with fanned avocado slices and basil leaves.
A deep ruby soup of raw beets, apple and a little horseradish, chilled until icy and served in white bowls with dill and cashew sour cream.
Banana, avocado and spinach make a thick, creamy green base, finished with whole blueberries dropped on top for little bursts of tart sweetness.
A thick, savory broccoli and spinach soup blended with nutritional yeast and avocado, topped with tiny raw florets and crunchy sunflower seeds.
Chewy orange papaya strips dried alongside tender ginger coins brushed with coconut nectar and rolled in lucuma powder for a dusty finish.
A bold, dark green smoothie of rainbow chard leaves, flat-leaf parsley, mango and lemon, built for experienced green drinkers and sipped through a metal straw.
Two contrasting smoothies from one shopping trip: a rosy strawberry banana blend and a tangy kiwi spinach blend, served side by side in hurricane glasses.
Spiralized zucchini tossed with chopped ripe tomato, thin cremini slices, garlic and plenty of basil, a fifteen-minute raw pasta that tastes like a summer garden.
A clip-top jar packed with soaked oat groats, almond milk and chia, with fresh raspberries and blueberries scattered on top for a sunny morning.
Frozen ripe mango blended with lime juice, zest and a touch of coconut nectar into a vivid orange sorbet, scooped and served with wooden spoons.
A pale green, refreshing glass of cashew milk shaken with matcha, coconut nectar and plenty of ice, easy enough to sip while reading on a warm afternoon.
Watermelon pops with a green kiwi lime layer at the base, finished with a thin band of coconut, so each one looks like a miniature melon slice.
Wild blueberries, banana and a big handful of spinach blend into a deep, jammy smoothie thickened with chia and packed into mason jars for mornings on the go.
Two classic pressed juices poured side by side: a clean, pale green celery lemon juice and a sweet, earthy ruby beet juice lifted with apple and ginger.
Juicy orange segments, emerald kiwi rounds and crisp pear slices tossed with lime and mint for a bright, hydrating fruit bowl ready in ten minutes.
Soft baby kale tossed with sweet cantaloupe cubes and a ginger-lime dressing, served with a side bowl of mixed berries and crisp red apple slices.
Vivid green zucchini noodles coated in a nut-free spinach, hemp and lemon cream that is silky, herby and packed with plant protein for an easy weeknight bowl.
A hollowed pineapple half filled with its own chopped fruit, banana, strawberries, blueberries and raw buckwheat granola, a playful centrepiece for sharing.
A tart, rosy raspberry smoothie bowl lined with fresh banana slices, simple enough for weekdays and lovely eaten outside in the morning sun.
A nut-free green pesto of parsley, basil and pumpkin seeds served in a stone mortar with crunchy dehydrated seed crackers for scooping.
Pressed cucumber and green apple juice blended with fresh kiwi and lime make a bright green, tart and thirst-quenching cooler served over ice in a ribbed glass.
Frozen watermelon cubes and fresh basil blend into a bright red slush, with a quick green cucumber lime slush poured alongside for a two-tone summer pairing.
Valencian-style horchata made the raw way, with soaked tiger nuts, dates and a cinnamon stick blended into a thick, earthy-sweet drink served very cold.