Lime-Kissed Mango Sorbet
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.
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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.
A rustic, spoonable gazpacho with a lightly blended tomato base and plenty of finely diced cucumber, pepper, onion and celery cubes stirred through.
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.
Three ripe kiwis, spinach, frozen pineapple and lime make a tart, speckled green smoothie served in a ribbed glass with halved kiwis on the side.
Two classic pressed juices poured side by side: a clean, pale green celery lemon juice and a sweet, earthy ruby beet juice lifted with apple and ginger.
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.
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.
A vibrant blend of kale, celery, cucumber and green apple, smoothed with avocado and finished tableside with a generous stream of peppery olive oil.
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 nut-free green pesto of parsley, basil and pumpkin seeds served in a stone mortar with crunchy dehydrated seed crackers for scooping.
Pressed cucumber and green apple juice blended with fresh kiwi and lime make a bright green, tart and thirst-quenching cooler served over ice in a ribbed glass.
Frozen watermelon cubes and fresh basil blend into a bright red slush, with a quick green cucumber lime slush poured alongside for a two-tone summer pairing.
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.
A thick emerald soup of baby spinach, avocado and zucchini brightened with lemon and garlic, served on dark wood with a glossy swirl of olive oil.
Valencian-style horchata made the raw way, with soaked tiger nuts, dates and a cinnamon stick blended into a thick, earthy-sweet drink served very cold.
Carrot and celery sticks, cherry tomatoes, fresh basil and seed crackers gathered around a bowl of creamy zucchini tahini hummus on one big platter.
Soft butter lettuce cups tossed with sweet cherry tomatoes and plenty of fresh dill in a creamy sunflower seed dressing that clings to every leaf.
Deep purple pops of blended blackberries marbled through creamy young coconut, sweetened with dates and frozen until firm enough to stack.
A teaspoon of spirulina turns a creamy banana and fresh coconut meat smoothie a vivid green, served in a mug for slow sipping with a spoon.
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.