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.
Recipe aisles
Search the book
Search titles, ingredients and aisles. Partial words work too: straw finds strawberry, cash finds cashew.
148 recipes found · page 4 of 7
A hearty dark stoneware bowl of creamy soaked oat groats topped with mango chunks, banana, blueberries and wide coconut flakes for a filling breakfast.
Three colorful bowls topped with grated carrot, sweet fresh shelled peas and fine red cabbage, all tied together with a bright sesame-ginger dressing for sharing.
A striking two-tone slush of frozen yellow mango and magenta dragon fruit, spooned in layers into a tall glass and eaten with a spoon or straw.
Creamy vanilla bean cashew cheesecake drizzled with fine stripes of raw chocolate and topped with a single fresh strawberry, simple and striking on a colorful plate.
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.
A mild, sweet starter green smoothie of baby spinach, frozen mango and banana, blended with coconut water until silky and poured into two tall glasses.
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.
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.
A pale green, refreshing glass of cashew milk shaken with matcha, coconut nectar and plenty of ice, easy enough to sip while reading on a warm afternoon.
A velvety vanilla-cashew smoothie bowl served in a wooden bowl and scattered with whole cashews, broad golden coconut flakes and ruby goji berries.
Kulfi-inspired pops of ripe mango, cashew cream and ground cardamom, dipped in chopped pistachios and served alongside fresh cut mango.
A sunny, silky soup of ripe mango, yellow pepper, coconut water and lime, lifted with fresh ginger and topped with thin slices of red chili.
Square rice paper parcels folded like little envelopes around carrot, cucumber, mint and cilantro, arranged on a white platter with a lime and chili dipping sauce.
Green, dark berry and pink smoothies are each layered in a jar with crunchy sprouted buckwheat and finished with fruit, coconut and seeds for a spoonable breakfast.
A thick sunshine-yellow mango bowl with a hint of turmeric and ginger, topped with banana, kiwi, coconut and crunchy raw almond buckwheat granola.
Pale purple cashew cheesecake tinted with blackcurrants and blueberries, cut into neat wedges and decorated with fresh berries and dried rose petals.
A crunchy, brightly colored slaw of shredded red cabbage, kale ribbons and carrot, dressed in a tangy tahini-lime sauce that gets better overnight.
Raw jungle peanuts bound with coconut nectar and peanut butter dry into a snappy, salty-sweet slab you can break into rough shards for snacking.
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.
One cashew and date dough split two ways, half kneaded with earthy matcha and half with dark cacao, rolled into a two-tone bowl of energy balls.
A tart scoop of frozen raspberry sorbet set on a crunchy almond date crumble, finished with golden physalis and fresh berries in a small ramekin.
Whole blackberries and halved strawberries tossed in lime and coconut nectar, frozen on a tray and served icy cold over ice as a simple summer snack.
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.
A pale green banana-spinach smoothie base topped with kiwi rounds, halved strawberries, raw buckwheat granola and fresh mint for a bright, crunchy start.