Sprouted Buckwheat Breakfast Jar with Blueberries
A jar of soaked and lightly sprouted buckwheat blended with banana and cinnamon into a creamy porridge, finished with a crown of fresh blueberries.
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A jar of soaked and lightly sprouted buckwheat blended with banana and cinnamon into a creamy porridge, finished with a crown of fresh blueberries.
Soft meat and sweet water from young Thai coconuts blended into a naturally sweet, silky milk that needs nothing added, poured into a glass pitcher.
One cashew and date dough split two ways, half kneaded with earthy matcha and half with dark cacao, rolled into a two-tone bowl of energy balls.
A simple vanilla chia pudding set in a glass and topped with crushed green pistachios and fresh mint leaves, served on a rustic wooden board.
A thick, spoonable acai sorbet blended from frozen banana and berries, crowned with raw buckwheat granola and whole cashews for a satisfying crunch.
Wafer-thin ruby beet and orange sweet potato slices brushed with rosemary oil and dried slowly into crunchy vegetable crisps for snacking.
A blush-pink chilled soup of watermelon and ripe tomato, lightly spiced with ginger and served in pretty teacups with a swirl of cashew cream.
A thick, jewel-toned mixed berry smoothie of raspberries, blueberries and strawberries with banana and hemp seeds, served in a round bubble glass with fresh berries.
A white plate of chewy dried mango, crisp apple chips, orange wheels and papaya strips, a colorful sweet snack dried with nothing added.
Halved ripe avocados heaped with a finely diced tomato and shallot tartare, crowned with microgreens and served with lime wedges for a quick, elegant starter.
Curly kale hides inside a creamy cashew milk shake sweetened with dates and vanilla, bottled up with striped straws for an easy, kid-approved green drink.
A ruby quenelle of hibiscus-steeped raspberry sorbet laid over crunchy dehydrated buckwheat granola in a stone bowl, tart, floral and deeply coloured.
A colorful set of three raw soups served together: classic red gazpacho, a sweet purple beet soup and a creamy white cucumber and almond soup.
Cashew and coconut balls that taste like snickerdoodle cookie dough, rolled in a cinnamon coconut coating that clings in pale, speckled drifts.
A thick, bright green pea soup enriched with avocado and spinach, garnished with whole sweet peas and chopped parsley on a blue patterned plate.
Two vivid chilled soups served side by side, a tangy purple cabbage and apple blend and a sweet red pepper tomato soup, both topped with diced vegetables.
Icy, pale green and barely sweet, this cucumber mint slush blends peeled cucumber, lime, fresh mint and frozen green grapes into a spoonable, thirst-quenching summer cooler.
Velvety cauliflower and tahini hummus in a glass bowl, scattered with jewel-like pomegranate seeds and served with crisp dehydrated seed crackers.
An intensely fruity, seed-free raspberry sorbet sharpened with lime and softened with coconut nectar, churned smooth enough for tall, round scoops.
Nori sheets rolled around seasoned cauliflower rice and creamy avocado strips, sliced into neat rounds and served on a blue plate with coconut aminos for dipping.
A creamy white Spanish-style soup of soaked almonds, garlic, cucumber and sherry vinegar, served in small bowls with fresh herbs and a thread of olive oil.
Turmeric, ginger, cinnamon and a crack of black pepper stirred into warm cashew coconut milk, sweetened lightly with dates and served in a sunny cup.
Chewy coconut date base topped with a thick pink raspberry cashew layer, frozen solid and cut into neat stackable bars dotted with whole berries.
The everyday nut milk: plump soaked almonds blended with filtered water, a single date and a pinch of salt, then strained until silky and bottled.