Picnic Coconut Bowl with White Pitaya
A portable coconut bowl of chilled white dragon fruit, banana nice cream and passion fruit, made for spreading out on a red gingham picnic cloth.
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A portable coconut bowl of chilled white dragon fruit, banana nice cream and passion fruit, made for spreading out on a red gingham picnic cloth.
Strawberries, watermelon and a few blueberries press into rosy pink and deep red juices, bottled for the fridge and brightened with lime and a little mint.
Hulled hemp seeds, soft dates and a little cinnamon blended into two tall glasses of nut-free, protein-rich milk, scattered with extra seeds.
Long rustic crispbread sticks made from sprouted buckwheat, sunflower, pumpkin and sesame seeds, dried until crunchy and served on a wooden paddle.
A single avocado mashed right inside its skin with lime, flaky salt and chili makes a two-minute snack that needs no bowl at all.
Soaked walnuts and a handful of almonds blended with dates into a toasty-tasting, rich milk that is especially good poured over sliced apples.
Tender homemade coconut wraps rolled around crisp lettuce, red and yellow pepper strips and a creamy cashew spread, then cut in half to show off the colors.
A rich raw chocolate log made with cacao butter and date paste, packed with whole almonds, hazelnuts and pistachios, then sliced into chunky rounds.
Crisp round discs of pumpkin seeds, sunflower seeds and chopped almonds held together with psyllium and coconut nectar, each crowned with a whole almond.
A thick, pourable creamer of soaked almonds and cashews with a little vanilla and date, made for splashing into warm chai, carob lattes and herbal teas.
Peppery arugula piled with sliced tomatoes and crisp red onion rings in a bright green bowl, finished with lemon, olive oil and cracked pepper.
Crisp romaine, ripe tomato wedges and sharp red onion rings in a dark bowl, dressed simply with a mustardy apple cider vinaigrette and cracked pepper.
Chunky tomatoes, sweet bell pepper and thin slivers of red onion tossed with basil, oregano and red wine vinegar for a rustic, juicy side salad.
Four individual cashew cheesecakes on coconut-almond bases, two glazed with golden mango and two with mixed berry puree, served on slate with fresh flowers.
A single-serve tartlet with a pale cashew-lucuma cream, topped with sliced strawberries and ripe mango cubes for a fresh, fruity plate that looks bright on white.
Shredded red cabbage, marinated green beans, dehydrator-warmed mushrooms and carrot ribbons arranged on a dark plate with a garlicky lemon dressing and fresh parsley.
Soft green pistachios and a touch of turmeric blended into a gently warmed, cinnamon-scented milk, served in small glasses for sipping slowly.
Turmeric-tinted golden flax and sunflower cracker squares speckled with black nigella seeds, served beside a tangy cultured cashew cheese spread.
Sunflower, pumpkin and sesame seeds glued together with coconut nectar and dehydrated into wafer-thin brittle that shatters pleasingly and stacks neatly.
Just oranges and a citrus press: sweet Valencia oranges squeezed by hand and served with some of their pulp and an orange wheel perched on the glass.
Little bowls of goji berries, dehydrated pineapple, nectar-kissed cranberries, raw pistachios and apricots to mix into a bright custom trail mix.
A thick, tropical smoothie of kiwi, frozen banana and fresh coconut milk, topped with kiwi slices and curls of shaved coconut for a little chew on every spoonful.
Thin, glossy crackers made from whole flax and plenty of white and black sesame, seasoned with coconut aminos and dried to a crunchy snap.
Striped popsicles built from separate purees of watermelon, orange, mango, kiwi and blueberry, frozen layer by layer into bright rainbow bands.