Four-Glass Fruit Smoothie Lineup
Mixed berry, strawberry pink, vanilla banana and golden peach smoothies made from one shared almond milk base, lined up in tall glasses for a colorful breakfast spread.
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Mixed berry, strawberry pink, vanilla banana and golden peach smoothies made from one shared almond milk base, lined up in tall glasses for a colorful breakfast spread.
Twin deep-purple wild berry smoothie bowls finished with a scatter of pumpkin, sunflower and chia seeds, made for a slow weekend breakfast at the table.
A sweet and savory chilled soup of ripe strawberries, tomato, red pepper and a splash of balsamic, served in small white bowls as a starter.
Raw jungle peanuts bound with coconut nectar and peanut butter dry into a snappy, salty-sweet slab you can break into rough shards for snacking.
A patterned bowl brimming with strawberries, raspberries, blueberries and walnuts, dressed with a quick orange-date syrup for a fresh, no-fuss breakfast.
Half an avocado and a handful of spinach blend with homemade almond milk and dates into a thick, velvety green smoothie served in a glass milk bottle.
Whole medjool dates tossed in an orange zest, cardamom and coconut nectar glaze, then left to marinate until fragrant and glossy for springtime snacking.
Bright orange carrot noodles glossed in a sticky date-sweetened chili sauce, then showered with scallions and sesame for a crunchy, punchy bowl with real heat.
A generous platter of tender kale, shaved raw beets, sliced avocado and ripe strawberries finished with a glossy date-sweetened balsamic reduction for drizzling.
A thick sheet of vanilla coconut cream scattered with blueberries and blackberries, frozen flat and snapped into rough shards for a quick, creamy snack.
A creamy lemon cashew base rippled with a thick mixed berry puree, frozen in a tray and cut into generous slices with dramatic dark swirls.
Thick wedges of mixed heirloom tomatoes dressed with briny capers, torn basil and a generous pour of peppery olive oil in a simple white bowl.
A thick sunshine-yellow mango bowl with a hint of turmeric and ginger, topped with banana, kiwi, coconut and crunchy raw almond buckwheat granola.
A tall round cake of whipped cacao cashew mousse on a thin brownie-style walnut base, finished with a heavy dusting of cacao powder for a matte top.
Thin squares of sprouted buckwheat, flax, sunflower and sesame seeds, lightly salted and dehydrated until shatteringly crisp, then cooled on a wire rack.
An overnight bircher-style muesli of soaked oat groats, grated apple, dried fruit and nuts, topped with juicy fresh peach slices in summer.
Almonds soaked and briefly sprouted, then blended with green cardamom and dates for a lightly fragrant milk with a clean, rounded finish.
Golden mango, green kiwi, crisp apple and banana coins tumbled together in a wooden bowl with passion fruit pulp and a pinch of lime zest.
Chewy kelp noodles in a ginger-sesame dressing topped with a vibrant green wakame and cucumber salad, served in two bowls with chopsticks for slurping.
A sharing board of pale zucchini-flax wraps with marinated mushrooms, olives, bell peppers, sweet corn and tomatoes, arranged on a black surface for easy grazing.
Old-fashioned creamsicle flavour made raw, with fresh orange and lime juice folded through a vanilla cashew cream and frozen into smooth, pastel pops.
A creamy coral smoothie bowl blended with goji berries and topped with chia and coconut, served rustic-style on a tree-trunk slice with a wooden spoon.
Ceremonial matcha whisked smooth, then topped with gently warmed macadamia milk and a poured foam heart for a calm, grassy morning cup.
An unsoaked shortcut for busy mornings, blending raw cashews with cinnamon, a date and cold water into two creamy glasses without any straining.