Mango Blueberry Bowl with Soaked Oat Groats
A hearty dark stoneware bowl of creamy soaked oat groats topped with mango chunks, banana, blueberries and wide coconut flakes for a filling breakfast.
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A hearty dark stoneware bowl of creamy soaked oat groats topped with mango chunks, banana, blueberries and wide coconut flakes for a filling breakfast.
Sprouted oats, sunflower seed butter and plump raisins rolled into cookie-dough balls with cinnamon and a touch of nutmeg, perfect for lunchboxes.
Coconut chia pudding set in a hexagonal jar and topped with curled raw coconut chips and plump blueberries, ready to pack for work.
Kale, cucumber, celery and green apple pressed with plenty of ginger, lime and a single orange for a bracing but drinkable green juice that fills three bottles.
Tender massaged kale glossed with lemon and olive oil, studded with ruby pomegranate seeds and soaked walnuts for a sturdy salad that holds up for days.
A bright trail mix of crisp activated cashews, almonds and seeds tossed with mango, goji berries, mulberries and coconut flakes for colorful handfuls.
Large rye-style crispbread sheets made from sprouted buckwheat, flax and caraway, dried flat and stacked tall for open-faced snacks all week.
Three cold-pressed juices in one session: carrot ginger orange, spinach cucumber apple and berry beet, bottled together for a colorful week-starting juice lineup.
A generous jar of classic-style basil pesto made with walnuts and nutritional yeast, sealed under olive oil to keep in the fridge all week.
A crunchy, brightly colored slaw of shredded red cabbage, kale ribbons and carrot, dressed in a tangy tahini-lime sauce that gets better overnight.
A golden coconut-turmeric wrap filled with finely chopped broccoli, shredded carrot and red pepper, bound with a creamy almond-ginger sauce and sliced open on a wooden board.
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.
A deep green spinach-flax wrap spread with savory sun-dried tomato walnut pate, then rolled around cucumber, sprouts and avocado and cut in half to serve.
Chewy coconut date base topped with a thick pink raspberry cashew layer, frozen solid and cut into neat stackable bars dotted with whole berries.
Little bowls of goji berries, dehydrated pineapple, nectar-kissed cranberries, raw pistachios and apricots to mix into a bright custom trail mix.
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.
An overnight bircher-style muesli of soaked oat groats, grated apple, dried fruit and nuts, topped with juicy fresh peach slices in summer.
Mild baby spinach and soaked walnuts make a creamy, budget-friendly pesto that kids enjoy, finished with a single walnut half on top.
A glass jar of creamy soaked oat groats sweetened with dates and cinnamon, finished with chopped walnuts and bright green pistachios for crunch.
Crunchy clusters of sprouted buckwheat, almonds and sunflower seeds bound with grated apple and cinnamon, dehydrated until crisp and served in glass bowls.
A clip-top jar packed with soaked oat groats, almond milk and chia, with fresh raspberries and blueberries scattered on top for a sunny morning.
A rustic, spoonable gazpacho with a lightly blended tomato base and plenty of finely diced cucumber, pepper, onion and celery cubes stirred through.
Wild blueberries, banana and a big handful of spinach blend into a deep, jammy smoothie thickened with chia and packed into mason jars for mornings on the go.
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.