Four Raw Soup Tasting Flight
Four small chilled soups served in a row: earthy mushroom, sweet red pepper, spiced sprouted lentil and gingery carrot, all built from one cashew base.
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148 recipes found · page 6 of 7
Four small chilled soups served in a row: earthy mushroom, sweet red pepper, spiced sprouted lentil and gingery carrot, all built from one cashew base.
Little bowls of goji berries, dehydrated pineapple, nectar-kissed cranberries, raw pistachios and apricots to mix into a bright custom trail mix.
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.
Ripe avocado blended with cacao powder and date syrup becomes a dense, velvety mousse, served in a cup under shavings of homemade raw chocolate.
A soft lilac smoothie bowl scented with dried lavender, decorated with pink dragon fruit, strawberries, kiwi and airy dehydrated buckwheat crispies.
Dense, truffle-like chocolate tarts in a hazelnut-date shell, each topped with halved strawberries for a juicy contrast to the rich cacao filling.
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.
A tall layered parfait of sliced strawberries, banana coins and thick lemony cashew cream, bright and cheerful enough to brighten the dullest morning.
A rich cacao pudding made from soaked oat groats and dates, studded with whole almonds and thin homemade raw chocolate discs.
Chewy dried apricots, dates and bright green pistachios pressed into a dense slab, chilled until sliceable and served in thin pieces on a board.
Two tall parfaits layering vanilla chia pudding with vivid fresh strawberry puree and diced ripe mango, bright stripes of red, white and gold.
Crisp little gem lettuce cups filled with a lemony walnut and herb crumble, topped with thin lime wheels and set on a white tray for easy grab-and-go eating.
Two contrasting smoothies from one shopping trip: a rosy strawberry banana blend and a tangy kiwi spinach blend, served side by side in hurricane glasses.
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.
Bite-sized pecan tartlet shells filled with whipped avocado cacao cream, piped into tall rosettes with a star tip and served on a lace doily.
Striking magenta maki made by tinting parsnip rice with fresh beet juice, rolled around avocado, cucumber and sprouts, then stacked high on a wooden board.
Crisp dehydrated flax and vegetable squares topped with lime-smashed avocado and chili, arranged on a red tray with a tangy ginger dipping sauce on the side.
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.
A ruby quenelle of hibiscus-steeped raspberry sorbet laid over crunchy dehydrated buckwheat granola in a stone bowl, tart, floral and deeply coloured.
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.
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.
Large rye-style crispbread sheets made from sprouted buckwheat, flax and caraway, dried flat and stacked tall for open-faced snacks all week.
Golden mango, green kiwi, crisp apple and banana coins tumbled together in a wooden bowl with passion fruit pulp and a pinch of lime zest.
A tall round cake of whipped cacao cashew mousse on a thin brownie-style walnut base, finished with a heavy dusting of cacao powder for a matte top.