Ingredients 1 pear 1 cup fresh pineapple 1 cup frozen mango 1/2 cup frozen spinach A handful of fresh lemon balm 1/2 cup coconut milk 1 cup water Chop the fruits, add all the ingredients to a blender and blend until smith. Garnish with cashew

The Ingredients * 1 cup water * 1 fresh or frozen medium banana * 1/2 cup fresh or frozen berries (blueberries, raspberries, strawberries, etc) * 1/4 cup goji berries * A little honey, maple syrup, or stevia to sweeten (optional) * Raw chocolate sauce * Whipped coconut cream The Add-ons * 1/2 tablespoon cacao powder or nibs (chocolate goes great with goji berries) * 1 teaspoon coconut oil * 1 tablespoon chia seeds or chia seed gel Show Time Place the ingredients into your high speed blender and blend for 30-45 seconds or until desired consistency is reached.

Into a 20 cm / 8-inch cake pan 2 cans (á 285 g) black beans
20 fresh dates, pitted
1/3 cup unsweetened cashew milk
1/4 cup coconut oil, melted
1 tsp vanilla extract
a tiny pinch of salt
1/2 cup raw cacao powder (or unsweetened cacao powder)
2 tsp baking powder For decorating:
chocolate cashew frosting
fresh blueberries
coconut flakes
chocolate shavings Chocolate Cashew Frosting 3/4 cup raw cashew nuts, soaked
1/3 cup unsweetened cashew milk
2 tbsp coconut oil, melted
2-3 tbsp coconut syrup
1 tbsp raw cacao powder (or unsweetened cacao powder)
1 tsp vanilla extract METHOD: 1. Preheat the oven to 375F / 175C degrees and cover the cake pan with baking paper. Rinse and drain the black beans thoroughly. 2. Add the black beans, dates, cashew milk, coconut oil, vanilla extract and salt in a blender and puree until smooth. Use the tamper or mix the dough with a spoon every now and then in order to get the batter smooth. Or if you prefer, you could also puree the ingredients in a big bowl using a hand blender. 3. Scoop the dough into a bowl, add the cocoa powder and baking powder and stir until smooth. You can taste the dough and add some more cacao powder or sweetener, if you like. Spoon the mixture into the cake pan and bake for about 50 minutes. Prepare the chocolate frosting in the meantime. 4. Rinse and drain the cashews. Add all ingredients into a blender and blend until smooth. Start by adding as little liquid as possible in order to get a really thick frosting. Taste, and add more cacao or sweetener if necessary. Scrape the frosting in a small bowl and place in refrigerator for a moment to thicken. 5. When the cake is done, take it from the oven and allow to cool thoroughly. The longer it cools, the better it will be and it’s best to store in the fridge for at least a few hours before serving. Once you’re ready to serve, decorate the cake for example with the chocolate frosting, fresh blueberries, coconut flakes and chocolate shavings. Serve, and enjoy!

recipe inspired by Oh She Glows notes: romaine salad and kale are my favorites for this but you can have other greens as well. also, if you’d like to make this a bit more meal-like, you could add some cucumber, broccoli and/or avocado. serves 4 2 big heads of romaine 3 big kale leaves vegan caesar dressing (recipe below) chickpea croutons (recipe below) METHOD: 1. Start by preparing the caesar dressing and the chickpea croutons so that they are ready when assembling the salad. 2. Rinse the romaine and kale if necessary and pat dry. Cut or tear the greens into a bowl. Add in some of the dressing and mix. You can serve the rest of the dressing on the side, so that everyone can add it as much as they like. Top the salad with the chickpea croutons. Serve and enjoy! Vegan Caesar Dressing notes: the dijon mustard is not a must, so if you’re not a fan of it you can leave it out. if you’d like to bring in some more of a classical taste to the dressing, you can add some miso paste or dried kelp, which have a “fish-like” taste to them.  3/4 cup cashew nuts 1 tbsp apple cider vinegar 1 tbsp lemon juice 1-2 tbsp nutritional yeast (1 tsp dijon mustard) ½ tsp garlic powder ½ tsp salt 1/2 – 3/4 cup water METHOD: 1. Place the cashew nuts in a bowl, cover with water and soak for at least 4 hours, or overnight. Rinse and drain. 2. Add all the ingredients to a blender and blend until smooth. Start from a small amount of water and add as needed, depending on thick of a dressing you like. Store in a the fridge in a sealed glass jar. Chickpea Croutons 1 can chickpeas 2 tbsp olive oil ½ tsp garlic powder ½ tsp cumin salt & black pepper METHOD: 1. Preheat the oven to 200 C / 400 F degrees. Rinse and drain the chickpeas and dry them carefully with a kitchen towel. 2. Move the chickpeas to a bowl and add olive oil and spices. Mix well. Cover a baking sheet with baking paper and spread the chickpeas to the sheet. Bake for about 30 minutes until the chickpeas are golden brown and crunchy. Allow to cool for a moment before serving.

8-inch / 20 cm springform cake pan Crust:
1 1/2 cup walnuts (or pecans / almonds)
1 1/2 tsp ceylon cinnamon
a tiny pinch of salt
6-8 fresh dates, pitted Filling:
2 cups / 225g cashews (soaked overnight)
1 big lemon, juiced
3/4 cup blueberries (I use wild blueberries)
1/2 cup coconut milk
2/3 cup coconut oil, melted
3-5 tbsp organic honey (or maple syrup)
(2 tbsp acai powder)
1 tsp vanilla powder Toppings:
blueberries and edible flowers METHOD: 1. Place the cashews in a big bowl, cover with water and soak overnight or for at least 4-6 hours until making the cake. 2. Start by preparing the crust. Add walnuts, cinnamon and salt into a blender or a food processor and grind until fine crumble. Cut the dates into smaller pieces and add in couple turns. Blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling. 3. Rinse the blender. Drain and rinse the cashews and add them to the blender. Add all other ingredients and blend for a few minutes, until very creamy and smooth. Taste, and add more honey / lemon juice / blueberries, if needed. 4. Take the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set. 5. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. Decorate with the fresh blueberries and edible flowers and let thaw for 15-20 minutes before serving. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.

8 dl (3 ¼ cups) water
250 g (8 oz; 4 ½ dl; 2 cups) lingonberries (fresh or frozen, no need to thaw)
pinch of fine sea salt
100 g (3 ½ oz; 1,2 dl; ½ cup) granulated sugar (+ more to taste)
120 g (4 oz; 1 ½ dl; ⅔ cups) farina (Cream-of-Wheat) whole milk, to serve
  In a medium-sized pot, combine the water and lingonberries. Bring to a boil and boil for 10–15 minutes. Add the salt and granulated sugar. Gradually whisk in the farina, making sure there are no lumps. Let simmer for 5–10 minutes (depending on how long your farina needs to be cooked), stirring constantly. Taste and add sugar if you feel like it could be sweeter to your taste. Remove the pot from the heat and let the porridge cool to room temperature. When the porridge has cooled, beat it with a whisk or a hand mixer, until light and fluffy. Serve at room temperature or cold with milk. The porridge can be stored, covered, in the fridge for a couple of days. Just beat it again before serving.

Ingredients * 2 cups chickpea flour * 1 cup water * 2 tsp olive oil * dash of salt * ½ cup tomato paste * handful of shredded kale * 1 tbs olive oil * ½ cup vegan cheese (bufala mozzarella) Instructions * Preheat oven to 375°. Line a baking sheet with parchment paper. * In a medium bowl, stir together flour, water, 2 tsp olive oil and salt until thoroughly mixed. * To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it's about ¼" thick. * Bake in oven for 15-20 minutes, until edges are slightly crispy. * While crust bakes, toss kale in small bowl with 1 tbs olive oil. * Remove crust from oven. Flip parchment paper and crust upside down on baking sheet. Gently pull baking sheet away from crust. * Spread sauce over crust. Layer kale over sauce and sprinkle with cheese. Bake in oven for 5-7 minutes. Slice and enjoy right away.