Pine Nut Pesto Zoodles with Heirloom Tomato
Classic basil and pine nut pesto tossed with zucchini noodles and layered with juicy heirloom tomato slices, a pretty plate balancing herbal richness with fresh acidity.
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Classic basil and pine nut pesto tossed with zucchini noodles and layered with juicy heirloom tomato slices, a pretty plate balancing herbal richness with fresh acidity.
Mung bean sprouts, sweet green peas, carrot sticks and cucumber arranged on a black plate with mint and cilantro, served with a creamy almond butter lime dressing.
Sprouted oats, sunflower seed butter and plump raisins rolled into cookie-dough balls with cinnamon and a touch of nutmeg, perfect for lunchboxes.
A tall layered parfait of sliced strawberries, banana coins and thick lemony cashew cream, bright and cheerful enough to brighten the dullest morning.
No nut milk bag required: soaked cashews melt into water with vanilla bean and a touch of coconut nectar for a thick, creamy glass in minutes.
Pure watermelon and lime frozen into wedge-shaped pops, with black chia seeds sprinkled through to mimic real watermelon seeds and add a light crunch.
An electric pink pitaya smoothie bowl arranged with neat rows of banana coins and a dusting of raw cacao, built to look as good from above as it tastes.
Dehydrated cookies made from sprouted oats, banana, sunflower and pumpkin seeds, crisp at the edges and chewy inside, great with a morning cup of tea.
Bite-size cacao and almond truffles rolled in naturally tinted coconut sprinkles, scattered with loose hazelnuts for a playful party platter.
Pink-streaked cashew cheesecake swirled with fresh strawberry puree and topped with strawberries rolled in fine coconut flour and lucuma for a frosted look.
Curly kale massaged with a smoked paprika and tahini coating, then dehydrated into shatteringly crisp dark green chips piled high on a plate.
Zucchini noodles folded through a lush avocado and basil pesto with garlic and lemon, creamy enough to feel indulgent yet ready in about ten minutes.
A sprouted oat and almond crumble pressed around a thick cinnamon date filling, chilled until firm and cut into generous squares with a sharp knife.
Slim nori rolls packed with sweet parsnip rice, crisp cucumber and carrot matchsticks, cut into bite-size pieces and served on a white plate with chopsticks.
Soft rice paper rolls filled with shredded carrot, lettuce, mint and cilantro, paired with a golden turmeric and almond dipping sauce that is bright, creamy and gently spiced.
Frozen banana, almond butter and chewy medjool dates blended with almond milk into a spoonably thick shake, finished with chopped almonds on top.
Whole oat groats soaked until soft, then blended briefly with cold water and a date for a mild, creamy oat milk that stays smooth rather than slimy.
A thick, spoonable acai sorbet blended from frozen banana and berries, crowned with raw buckwheat granola and whole cashews for a satisfying crunch.
Wafer-thin ruby beet and orange sweet potato slices brushed with rosemary oil and dried slowly into crunchy vegetable crisps for snacking.
A white plate of chewy dried mango, crisp apple chips, orange wheels and papaya strips, a colorful sweet snack dried with nothing added.
Curly kale hides inside a creamy cashew milk shake sweetened with dates and vanilla, bottled up with striped straws for an easy, kid-approved green drink.
Cashew and coconut balls that taste like snickerdoodle cookie dough, rolled in a cinnamon coconut coating that clings in pale, speckled drifts.
A portable coconut bowl of chilled white dragon fruit, banana nice cream and passion fruit, made for spreading out on a red gingham picnic cloth.
Strawberries, watermelon and a few blueberries press into rosy pink and deep red juices, bottled for the fridge and brightened with lime and a little mint.