Seriously craving something sweet from the amazing @fromthewild.com.au right now!
Shanti will be joining us for a DIY Wholefood Dessert class on Tuesday 10 October where you'll explore the skills of creating a scrumptious and healthy dessert that is vegan and paleo friendly! 🍓🍫😍 Grab a friend and come for a night of fun and food! Tickets via the link in our bio 🎟
Caramelised bananas. Caramel muffin. Chocolate. 🤤 Say no more, it's already got me craving ❤️ An oldie but a goodie (don't mind the photos 😂 I've come so far) --DOUBLE CARAMEL AND CHOCOLATE MUFFINS 🍫😍 (Link in bio ✌🏼)
A big thank you to everyone who came to @hackneydownsmarket this Saturday! We'll make sure we don't sell out too quickly next time! Special thanks to @fatgayvegan for putting such a wonderful event together!
Thank you to everyone who came to the @hackneydownsmarket I am so grateful for everyone who bought my cakes and all the nice words ☺️I'll make sure we don't sell out this fast next time!
This week is a busy one @thesunnyspoon lots of fun things to come and special orders! If you fancy something special for an event or just for you send me a message or head over to @thesunnyspoon instagram to reach out
My mum taught me how to make masala chai (Indian tea) and I'm obsessed!!! If you don't know the difference between them, english tea only boils the water and then you add sugar and milk whereas Indian tea boils the water, milk and tea bags to bring out all the flavour 👌🏽😍
Breakfast this morning was a cosy bowl of oats topped with blueberries, apple, a generous helping of @picspeanutbutter and a couple of squares of @goodiogoods coffee chocolate. Soooo good 😋 How are you starting the week? ❤
Some nutty quinoa granola inspired by @minimalistbaker. Coconut oil was running sparce this week so I substituted cacao butter. Honestly I'm not the biggest fan of the little quinoa opposed to the nuts which are superrr yummy. So I'm thinking next time some seeds instead 😁
Good morning ☀️Before the week starts, I want to share with you the most delicious Raw MATCHA, LIME & VANILLA CUPCAKES 💚They are so delicious and I had so much fun making them! It was pretty fast and I am in love with them as they are greatly refreshing thanks to Matcha green tea. 📸 via @raw.treasure 😉
1 cup almonds
1/2 cup flaxseeds (grounded)
1/4 cup cacao powder
Pinch on pink Himalayan salt (or Celtic sea salt)
Place all dry ingredients into the food processor, process until broken down. Add dates and process again, until the mixture reassembles sticky dough.
Press into silicon cupcake moulds. It makes about one tray (6 cupcakes)
1 1/2 cup cashews (soaked overnight)
1/2 cup almond milk
2 Tbsp maple syrup (or sweetner of your choice - agave/raw honey...)
1 tsp vanilla
1/4 cup cacao butter (can be replaced with 1/3 cup coconut oil)
Add all ingredients apart of the butter/oil into the blender. Blend well. Add the oil and blend again. Scoop the cream onto the cupcake base to the very top. Place in freezer for 4 hours. •
2 cups cashews (soaked)
1/3 cup coconut milk
1/4 cup maple syrup
Juice of 1 Lime
2 Tbsp Matcha powder
1/3 cup coconut oil
Add all ingredients apart of the butter/oil into the blender. Blend well. Place in the fridge for 4hrs.
Once solid, make swirls on the top of each cupcake. Let set in fridge for 3-4 hours. Once solid, dust with additional matcha powder and sprinkle rose petals.
Spread the #goodness
love by sharing ❤️
#rawfood#happyandhealthy#rawdessert#rawcupcakes#rawcake#sweetmoments#timeforcake#rawfoodshare#vegandessert#veganbreakfast#cakeforbreakfast#matcha#fitfood#gloobyfood#feedfeed#onmytable#matchagreentea#delicious#deliciousmagazine @naturally.jo @deliciousmag @crazysexykris @thrivemags @naturalhealthwellbeing @foodymafia @foodismuk @deliciouslyella @thedetoxkitchen #poshcakes
(RUS is below👇)I’m finishing the topic of shots in the coffee shop "Love Organic Take Away". Today I’ll tell you about the sunniest shots - from sunflower🌻. Intrigued? Then read and visit us for the beauty and the rays of warmth🌞.
Vegetable oil from sunflower is not a surprise for anyone. It has taken hold in our kitchen and now it does not seem anything unusual. Adding it to a salad, we think rather about taste than the benefits it brings. But shots from sunflower seem to be something incredibly cosmic and incomprehensible🙃. It's time for the solar plant to get out of the shadow and show all its advantages that sunflower🌻 has got more than enough.
First of all, ✔️sunflower is the source of a large number of vitamins, minerals, antioxidants and other nutrients. ✔️Its action has a beneficial effect on digestion and skin condition (it protects cells from damage by free radicals), the work of the cardiovascular system and the level of cholesterol. ✔️It is an excellent source of protein and "good" fats.
Sunflower shots🌻 contribute to strengthening immunity and improving the body. I’d like to mention one other property - ✔️the stabilization of the female state during PMS. Would you agree that it is much better to drink a delicious and useful shot, than to poison your body with chemical pills?
Personally, I choose health and good mood😀 No compromise👌
lunch today was fried garlic, onion & spinach from my grandmother's garden (she's excited to give me lots of homegrown veggies to support my new diet!!) & topped with tooooonnes of lemon 🍋🍋🍋 i didn't eat this bread though, i ate it with some pumpkin bread which is a new amazing discovery i've made because it's exactly like bread but also so obviously pumpkin in taste 🙌🏽
Good morning and Happy Monday💛
I wanted to start this new week with this sunshine jar filled with a delicious ombre parfait. Layered are black chia pudding, mango chia pudding, mango smoothie, maracuja, mango coconut yoghurt, coconut yoghurt, peach, blackberry and black currant. While black currants are still around😉. Do you like them?🤔 Honestly, the perfect start into this Monday 😄
May this be the best Monday EVER and laugh and smile as much as possible 🤗💛🌻💛🌼
Chocolate Orange Mousse from @wearesovegan
Makes 4 cups.
75g dark chocolate (plus a little extra for decoration)
1 avocado peeled and stone removed
2 tbsp maple syrup
Can of coconut milk
1/4 cup orange juice
1 tsp orange zest
1 tsp vanilla extract
2 large oranges
1. Place can of coconut milk in the fridge to set the cream.
2. Slice the two large oranges in half and, then remove the segments and skin from the insides using a spoon. I use a bowl underneath the oranges to catch all the yummy juice to drink later!
3. Then, place a heatproof bowl in the mouth of a pan containing roughly an inch of hot water. Melt the chocolate in the bowl, stirring occasionally. Once the chocolate is melted, remove the bowl from the pan and leave the chocolate to cool slightly while you carry out the next steps.
4. Remove can of coconut milk from the fridge and remove the solid cream that has set at the top of the can.
5. Place 1/2 cup of the coconut cream in a food processor. Then add the avocado, maple syrup, orange juice, orange zest and vanilla extract, and pulse until smooth.
6. Add in the melted chocolate and pulse for a further 15-20 seconds.
7. Transfer the mousse mixture to the orange halves and place in the fridge to set for at least 30 minutes.
8. When you are ready to serve, remove the mousses from the fridge and top with the remaining coconut cream and grated dark chocolate.
Equipment: Magimix 4200XL
I like you a waffle lot 🙈💕 had non-stop vegan food stops yesterday with my vegan fam! here is the waffle from LN Fortunate with their matcha ice cream. Truly loved their company over great food and amazing indepth and intellectual conversations. How was your weekend?