This creamy sprouted almond cloud elixir comes infused with flavors of licorice and raw honey, and is the perfect recipe to celebrate this gorgeous spring weather and the promise of summer’s sunshine ahead. The violets are optional but add such a nice touch. Enjoy!
Rainbow Green Cuisine - Phase 2
If you’re craving something sweet but can’t decide on what you want, this recipe will give you a little bit of all of your favorite things. A crunchy buckwheat and coconut crust, gooey date caramel with crunchy nuts and melty chocolate, a creamy and delicately sweetened coconut butter drizzle, and loads of texture variation throughout. […]
Add a little heat to your dinner table tonight with gluten-less kelp noodles soaked in a delicious spicy coconut milk peanut butter sauce. For a fully raw version use jungle peanut butter or make your own in a food processor or Vitamix using un-roasted valencia peanuts. You may also choose to sub in another raw nut butter of your […]
This raw, vegan and gluten free salad is not only bright and flavorful, but enhances the texture of the notoriously tough and bitter kale leaves by tenderly massaging them with a dash of sea salt and a few squeezes of lemon juice and vinegar. Although kale can seem coarse and prehistoric looking, don’t be intimidated. […]
A tutti frutti blend of juicy mango, pineapple, banana and young coconut marbled with swirls of vibrant strawberry puree for a pretty marbled effect. This delicious ice cream also comes with an unsuspecting dose of plant-based protein courtesy of Sprout Living‘s Epic Protein Green Kingdom. Could a bowl of ice cream be your next healthy post […]
What’s to love about these gooey caramel chocolate bars with a buckwheat crust? They’re no-bake, vegan, gluten-free, nut-free (if you prefer), free of all processed junk- and perhaps best of all – are guaranteed to satisfy that ever-pressing need for a blissful bite of dang good (and good for you!) chocolate. ENJOY!