Cucumber Mint Lime Slush
Icy, pale green and barely sweet, this cucumber mint slush blends peeled cucumber, lime, fresh mint and frozen green grapes into a spoonable, thirst-quenching summer cooler.
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148 recipes found · page 3 of 7
Icy, pale green and barely sweet, this cucumber mint slush blends peeled cucumber, lime, fresh mint and frozen green grapes into a spoonable, thirst-quenching summer cooler.
Chewy rice paper rolls stuffed with shredded daikon, carrot and fresh basil, served with a thick cashew chili dipping sauce that is creamy, salty and just a little sweet.
Turmeric, ginger, cinnamon and a crack of black pepper stirred into warm cashew coconut milk, sweetened lightly with dates and served in a sunny cup.
Chewy kelp noodles in a ginger-sesame dressing topped with a vibrant green wakame and cucumber salad, served in two bowls with chopsticks for slurping.
Sunflower, pumpkin and sesame seeds glued together with coconut nectar and dehydrated into wafer-thin brittle that shatters pleasingly and stacks neatly.
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.
Whole medjool dates tossed in an orange zest, cardamom and coconut nectar glaze, then left to marinate until fragrant and glossy for springtime snacking.
Frozen honeydew cubes, lime and a small bunch of mint blend into a lime green slush that is sweet, icy and elegant enough to serve in hurricane glasses.
A tangy frozen cashew cheesecake on a walnut-date base, crowned with fresh blueberries, thin lemon slices and a few sweet basil leaves for a garden-fresh finish.
Distinct layers of vanilla macadamia cream and bright raspberry cashew filling stacked on a date crust, served by the slice with fresh rosebuds on the side.
Long translucent ribbons of daikon and carrot marinated in ginger, lime and sesame oil, served in a soft tangle on a cream plate with cilantro and seeds.
A purple blueberry mint smoothie and a creamy pineapple coconut cooler blended back to back, for two very different drinks that look striking side by side.
A gift-worthy assortment of cashew cacao truffles finished four ways, with pistachio, raspberry, coconut and cacao nib coatings in little green liners.
Old-fashioned creamsicle flavour made raw, with fresh orange and lime juice folded through a vanilla cashew cream and frozen into smooth, pastel pops.
Vanilla cashew cheesecake marbled with a deep red cherry puree, topped with whole cherries half-dipped in raw white chocolate and served from a wooden cake stand.
Layers of vanilla cashew cheesecake and sticky date caramel on a walnut crust, finished with a caramel glaze and a scattering of chopped pecans.
Soft pink pops of strawberries and cashew cream with fresh basil blended through, giving a subtle peppery perfume that makes the berries taste even sweeter.
A pistachio-green cashew cheesecake swirled with raspberry, its sides pressed with crushed pistachios and its top sprinkled with vivid freeze-dried raspberry powder.
Chewy orange papaya strips dried alongside tender ginger coins brushed with coconut nectar and rolled in lucuma powder for a dusty finish.
Thin, glossy crackers made from whole flax and plenty of white and black sesame, seasoned with coconut aminos and dried to a crunchy snap.
A generous berry tart with a hazelnut-date crust, lemony cashew cream and a heavy layer of raspberries and blueberries, made for eating outdoors on warm days.
Crunchy walnuts glazed in cinnamon and coconut nectar, dried until lightly candied, then mixed with plump medjool dates in a pretty glass bowl.
A bright trail mix of crisp activated cashews, almonds and seeds tossed with mango, goji berries, mulberries and coconut flakes for colorful handfuls.
Crisp round discs of pumpkin seeds, sunflower seeds and chopped almonds held together with psyllium and coconut nectar, each crowned with a whole almond.