Spinach Banana Mango Smoothie for Two
A mild, sweet starter green smoothie of baby spinach, frozen mango and banana, blended with coconut water until silky and poured into two tall glasses.
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A mild, sweet starter green smoothie of baby spinach, frozen mango and banana, blended with coconut water until silky and poured into two tall glasses.
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.
Frozen blackberries, banana and creamy cashew milk blend into a dusty pink smoothie, crowned with frosty whole blackberries and a sprig of mint on top.
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.
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.
Spinach-flax wraps spread with herbed cashew cheese, layered with red pepper and grated carrot, rolled tightly and sliced into swirly pinwheels stacked on a board.
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.
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.
Three pastel smoothie bowls served in natural coconut shells, each topped with fanned kiwi, sliced strawberries and diced mango for a cheerful overhead spread.
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.
A colourful set of three fruit pops, one mixed berry, one tangy lemon and one deep blueberry, frozen in the same batch and served on a block of ice.
Frozen strawberries and banana blended into soft pink nice cream, then folded with chopped fresh strawberries for juicy pieces in every spoonful.
A hollowed pineapple half filled with its own chopped fruit, banana, strawberries, blueberries and raw buckwheat granola, a playful centrepiece for sharing.
A bowl of fresh strawberries and blueberries mixed with crisp diced red apple and cinnamon, a simple orchard-style breakfast served with a spoon.
A tart, rosy raspberry smoothie bowl lined with fresh banana slices, simple enough for weekdays and lovely eaten outside in the morning sun.
Fresh strawberries and homemade almond milk blend into a soft, pastel pink smoothie that tastes like strawberries and cream, finished with mint and a straw.
Crisp almond-coconut tartlet shells filled with a light vanilla cashew cream and heaped with fresh blueberries and raspberries for a quick, pretty afternoon treat.
Carrot and celery sticks, cherry tomatoes, fresh basil and seed crackers gathered around a bowl of creamy zucchini tahini hummus on one big platter.
Deep purple pops of blended blackberries marbled through creamy young coconut, sweetened with dates and frozen until firm enough to stack.
One batch of nut-free hemp milk poured three ways: plain and grassy, blended with strawberries, and sweetened with mango for a bright, colourful spread.
One blender, three colors: a spinach pineapple green, a raspberry banana pink and a deep blueberry smoothie, blended in sequence and served together with fresh fruit.
A neat bar of chewy chocolate base, snowy coconut cream filling and a thin raw chocolate top, served with tart redcurrants that cut through the sweetness.
A playful sectioned bowl of green kiwi, crunchy apple and sweet strawberries, served with a quick lemon-date drizzle so everyone can pick favorites.
Frozen bananas and dark sweet cherries whipped into a soft, blush-red nice cream, served in small bowls with fresh cherries still on their stems.