Every time I look at this, it makes me feel like I am in some Star Wars movie, flying through the Universe. Bowls like this are quite easy to make even though they might seem intimidating for some reason. You can find the recipe below , of course. . . GALAXY NICECREAM BOWL ♡ 4 large frozen bananas ♡ 1 tsp vanilla extract ♡ 1 tbsp @rawnice blue spirulina powder (use code 'nourishing.andreea' to get 15% off your order on their website) ♡ 1 tsp @rawnice activated charcoal powder . Add the bananas in the food processor and blend until smooth and creamy (this might take a couple of minutes). Add in the vanilla extract and blue spirulina powder and continue to blend. Take out 3/4 of your nicecream, put it in a serving bowl and place it in the freezer. Add the charcoal powder to the remaining nicecream and blend some more. Add the black nicecream in the bowl next to the blue one and make swirls with a spoon. Top with sugar decorations and frozen blueberries and enjoy .

I find this blue so soothing and soothing is everything I need right now. The last few weeks have been really challenging, not being able to get out or see our family and friends. The worst part is not knowing when it will end Or how. Or if we'll ever be the same as before the pandemic. I know my OCD will kick in hard and I will continue to disinfect everything like crazy even after things will settle down. My heart goes out to all those who have lost someone they loved because of Covid-19 . I will forever be thankful that God has kept our family safe so far . Stay safe too, guys! . . To make this nicecream I blended 4 frozen bananas and 1/2 tbsp blue spirulina powder until creamy

It's getting warmer and strawberry season is finally here so, this is the best time to try this CHOCOLATE STRAWBERRY LEMONADE TART (vegan, gluten free, refined sugar free). Get the recipe below . . CHOCOLATE STRAWBERRY LEMONADE TART (recipe for a 20 cm shallow tart tin) . For the crust: ♡ 50 g almond flour ♡ 75 g pitted dates ♡ 40 g dessicated coconut ♡ 35 g raw almonds ♡ 1 tbsp speculoos butter (can be substituted with almond butter) ♡ 1-2 tbsp cold water (optional) ♡ a pinch of salt . Add all ingredients into a food processor and blend on medium speed until the ingredients combine and resemble a wet coarse sand. Transfer everything to a 20 cm removable bottom shallow tart tin and press it to the bottom and wall of the tin. Place the crust in the frigde to cool. . For the strawberry lemonade layer: ♡ 380 g fresh strawberries (weighed without stems) ♡ juice from one large lemon ♡ 75 g unrefined brown sugar ♡ 1/2 tsp agar agar . Add strawberries, lemon juice and sugar into a blender and blend until smooth. Pass the resulting mixture through a fine sieve to remove the seeds from the strawberries. Add the resulting liquid and the agar agar into a small pot over medium heat and bring everyting to a boil. Turn the heat on low and let the mixture boil for 5 minutes. Turn off the heat and let the strawberry lemonade jelly cool for 15 minutes, then pour it over the prepared crust and place it in the fridge to cool for 30 minutes. . For the chocolate layer: ♡ 150 ml full fat coconut milk (from a can) ♡ 1/4 tsp agar agar ♡ 100 g vegan white chocolate . Add coconut milk and agar agar into a small pot over medium heat and bring everything to a boil. Turn the heat on low and let everything boil for 5 minutes, then turn off the heat and add in the chopped chocolate. Whisk well until the chocolate is melted and the mixture is smooth. Pour it in the tin, over the strawberry lemonade layer and place the tart back in the fridge to cool for at least 4 to 6 hours (I usually let mine overnight).