Granola-Heaped Acai Kiwi Bowl
A generously loaded acai bowl with a thick layer of raw nut and buckwheat granola and bright kiwi slices, bold enough to stand against a magenta backdrop.
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A generously loaded acai bowl with a thick layer of raw nut and buckwheat granola and bright kiwi slices, bold enough to stand against a magenta backdrop.
Small bowls of mixed berries dusted with lucuma and paired with soaked almonds, a pretty grab-and-go breakfast that takes minutes to assemble.
A warm-spiced, rustic porridge of soaked and blended oat groats with a little ginger, topped with a generous handful of glossy blackberries.
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.
Finely chopped kale rubbed with garlic, lemon and good olive oil, portioned onto plates and topped with halved cherry tomatoes and a crunchy seed sprinkle.
Crisp little gem lettuce cups filled with a lemony walnut and herb crumble, topped with thin lime wheels and set on a white tray for easy grab-and-go eating.
A rich cacao pudding made from soaked oat groats and dates, studded with whole almonds and thin homemade raw chocolate discs.
A creamy almond chia pudding in a blue-rimmed bowl, topped with banana slices, crunchy almonds and bright goji berries for a protein-rich start.
Dense hazelnut and date bars studded with tangy goji berries and a little cacao, pressed firm and cut into neat rectangles for grab-and-go snacks.
Frozen banana, almond butter and chewy medjool dates blended with almond milk into a spoonably thick shake, finished with chopped almonds on top.
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.
Hulled hemp seeds, soft dates and a little cinnamon blended into two tall glasses of nut-free, protein-rich milk, scattered with extra seeds.
Crisp round discs of pumpkin seeds, sunflower seeds and chopped almonds held together with psyllium and coconut nectar, each crowned with a whole almond.
Turmeric-tinted golden flax and sunflower cracker squares speckled with black nigella seeds, served beside a tangy cultured cashew cheese spread.
A light, creamy zucchini and basil soup made rich with hemp seeds, topped with small broccoli florets and halved cherry tomatoes for color.
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.
Home-sprouted green lentils, crunchy cabbage, cucumber and baby spinach tossed with juicy mandarin segments and a zesty orange tahini dressing for a protein-packed bowl.
Creamy hummus made from sprouted chickpeas and raw tahini, crowned with whole sprouts, chopped parsley and a pool of peppery olive oil.
A thick, savory broccoli and spinach soup blended with nutritional yeast and avocado, topped with tiny raw florets and crunchy sunflower seeds.
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.
Chia seeds and ripe avocado blended with cacao and cherries into a thick, glossy dark mousse, served in a glass and crowned with one fresh cherry.
Juicy pear and green apple meet banana, spinach, chia and hemp seeds in a filling, protein-rich green smoothie poured into two handled mason mugs.
Sweet and savory sprouted chickpea hummus topped with chopped pecans, cinnamon and a ribbon of homemade date syrup for dipping apple slices.