Creamy Walnut Date Milk
Soaked walnuts and a handful of almonds blended with dates into a toasty-tasting, rich milk that is especially good poured over sliced apples.
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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 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.
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.
Little bowls of goji berries, dehydrated pineapple, nectar-kissed cranberries, raw pistachios and apricots to mix into a bright custom trail mix.
Four small chilled soups served in a row: earthy mushroom, sweet red pepper, spiced sprouted lentil and gingery carrot, all built from one cashew base.
Thick young coconut and cacao pudding infused with a whisper of rosemary, packed into a clip-top jar for picnics, lunchboxes or a cozy dessert at home.
Layers of vanilla cashew cheesecake and sticky date caramel on a walnut crust, finished with a caramel glaze and a scattering of chopped pecans.
Chewy dried apricots, dates and bright green pistachios pressed into a dense slab, chilled until sliceable and served in thin pieces on a board.
Ripe summer apricots halved and slowly dried into soft, tangy golden pieces, stored in a bowl for snacking or chopping into raw granola.
A creamy coconut chia pudding crowned with golden physalis berries and glossy dark grapes, sweet, tart and a little unexpected for breakfast.
Two sweet red apples, spinach, cinnamon and soaked oat groats blend into a thick apple pie inspired green smoothie that tastes like autumn in a tall glass.
Crunchy walnuts glazed in cinnamon and coconut nectar, dried until lightly candied, then mixed with plump medjool dates in a pretty glass bowl.
A mixed stash of dehydrated apricots, cinnamon apple rings, plums dried into prunes and halved figs, all naturally sweet and free of sulfites.
Juicy mixed tomatoes marinated with shallot, parsley and sherry vinegar, then showered with tamari-soaked, dehydrated pumpkin seeds for a salty crunch.
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.
Rust-red flax crackers cut into rounds, packed with blended sun-dried tomato, basil and garlic and dehydrated at 115F until crisp.
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.
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.