✨@bananarawpublic✨

Hola, #veganfoodshare family! 

My name is Courtney and I am the creator and co-owner of @bananarawpublic. I am a passionate raw vegan, living on the coast of sunny Western #Australia. I am part mermaid (ocean lover), part yogi (fitness lover) and part wandering gypsy (globe trotting adventurer).  

My #vegan journey began 6 years ago, after having been a #vegetarian for 6 years. Just before I started my Nutrition and Exercise Science degree at university. It was the middle of semester and I’d taken a trip to Japan, I was out exploring one day and found a ‘Juicing and #Raw Foods’ book at some tiny thrift shop in the mountain town of a Nikko. Since it was the only English book in the shop and it was about health, I decided to buy it (knowing nothing about the raw food diet). Needless to say it changed my life; I did a 30 day juice cleanse, started my raw food journey, graduated from university, made a raw food blog which turned into a raw food business, met the love of my life at a superfoods party and we are now doing raw vegan catering for events and retreats, and supplying raw vegan cakes to cafés in our city. 

This mouth watering treat is a raw vegan, #chocolate #mint slice. In short, the base is blitzed almonds and sultanas, the filling is cashews, coconut oil, shredded coconut, peppermint essential oil, fresh mint, agave, and spinach and the chocolate layer on top is cacao powder, agave and coconut oil. YUM! 

I love sharing my raw food creations with everyone and I feel very blessed to be able to be living my passio and helping people heal themselves with a #healthy, #plantbased diet.

A HUGE thank you to the beautiful beings at @veganfoodshare, what a perfect example about spreading the vegan message and connecting fellow vegans. 

Love and light, Courtney 

@bananarawpublic 
#bananarawpublic #veganfoodshare

✨@bananarawpublic✨

Hola, #veganfoodshare family!

My name is Courtney and I am the creator and co-owner of @bananarawpublic. I am a passionate raw vegan, living on the coast of sunny Western #Australia. I am part mermaid (ocean lover), part yogi (fitness lover) and part wandering gypsy (globe trotting adventurer).

My #vegan journey began 6 years ago, after having been a #vegetarian for 6 years. Just before I started my Nutrition and Exercise Science degree at university. It was the middle of semester and I’d taken a trip to Japan, I was out exploring one day and found a ‘Juicing and #Raw Foods’ book at some tiny thrift shop in the mountain town of a Nikko. Since it was the only English book in the shop and it was about health, I decided to buy it (knowing nothing about the raw food diet). Needless to say it changed my life; I did a 30 day juice cleanse, started my raw food journey, graduated from university, made a raw food blog which turned into a raw food business, met the love of my life at a superfoods party and we are now doing raw vegan catering for events and retreats, and supplying raw vegan cakes to cafés in our city.

This mouth watering treat is a raw vegan, #chocolate #mint slice. In short, the base is blitzed almonds and sultanas, the filling is cashews, coconut oil, shredded coconut, peppermint essential oil, fresh mint, agave, and spinach and the chocolate layer on top is cacao powder, agave and coconut oil. YUM!

I love sharing my raw food creations with everyone and I feel very blessed to be able to be living my passio and helping people heal themselves with a #healthy, #plantbased diet.

A HUGE thank you to the beautiful beings at @veganfoodshare, what a perfect example about spreading the vegan message and connecting fellow vegans.

Love and light, Courtney

@bananarawpublic
#bananarawpublic #veganfoodshare

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#Regram for the fam! Sorry guys couldnt wait. Need this on mah #cheatday! 💪🍔
pic cred: ✨@wonderfulvegan✨ 😳😛 ✨@unhealthyvegan’s✨ UnVcmuffin. BOMB. 💣💢 #doublefeature #wonderfulvegan #unhealthyvegan #SeeYouNextWeekend ✌️😉 #veganfoodshare

#Regram for the fam! Sorry guys couldnt wait. Need this on mah #cheatday! 💪🍔
pic cred: ✨@wonderfulvegan✨ 😳😛 ✨@unhealthyvegan’s✨ UnVcmuffin. BOMB. 💣💢 #doublefeature #wonderfulvegan #unhealthyvegan #SeeYouNextWeekend ✌️😉 #veganfoodshare

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Vegan + Mexicano = ✨@vegicano✨ 

Cali-Born NYC-Based | Longtime #Vegan with a passion for the tasty | No ‘Beef’ with fake meat (Ha!) but I enjoy making stuff from scratch as much as possible. Creating, and testing recipes which I am slowly (but surely) cataloging at my Vegan #Mexican #Food #Blog: Vegicano.com

This is a Vegan Cemita: Grilled Citrus-marinated Seitan Asada, Tofu Panela Cheeze, Avocado, Lettuce, Tomato and Vegenaise on a toasted Birote.

@vegicano
#vegicano #veganfoodshare

Vegan + Mexicano = ✨@vegicano✨

Cali-Born NYC-Based | Longtime #Vegan with a passion for the tasty | No ‘Beef’ with fake meat (Ha!) but I enjoy making stuff from scratch as much as possible. Creating, and testing recipes which I am slowly (but surely) cataloging at my Vegan #Mexican #Food #Blog: Vegicano.com

This is a Vegan Cemita: Grilled Citrus-marinated Seitan Asada, Tofu Panela Cheeze, Avocado, Lettuce, Tomato and Vegenaise on a toasted Birote.

@vegicano
#vegicano #veganfoodshare

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✨@ripecuisine✨

Sloppy Italian. Tempeh-Mushroom Bolognese, Cashew “Mozzarella”, Housemade Marinara, Local Basil. 

Stephanie Hoban founder and owner of Ripe Cuisine, a food blog-cum-pop up cafe knows a thing or two about making healthy food, tasty food. Hoban a Registered and Licensed Dietitian, holds a BS in Nutrition and Dietetics from New York University, where she graduated Cum Laude, and a MS in Nutrition, graduating Magna Cum Laude, from Texas Women’s University in Houston, TX. 

She received her culinary training from the Natural Gourmet Institute for Health and Culinary Arts in New York City, the premier health-supportive culinary school in the country. After completing her culinary training, Hoban interned at El Chaflan, a Michelin star restaurant in Madrid, Spain, and is a former line cook at Houston’s farm to table restaurant Haven. She has also served as the Registered Dietitian for Snap Kitchen overseeing their six Houston area locations. 

Hoban started appearing at Urban Harvest Farmers’ Markets in late April of 2013 as the Ripe ‘pop up cafe’ serving a locally and seasonally inspired, fully plant-based menu and since then has expanded to offer catering and private chef services as well. 

In August 2014, the Ripe Cuisine Food Truck will open serving healthy, locally sourced, and seasonally inspired plant based cuisine to the streets of Houston, Texas. Ripe has been featured in such publications as My Table, Houston Modern Luxury, Culture Map, Houston Press, Eater Houston, and 002 Houston. For more information about Ripe Cuisine, please visit ripe-cuisine.com, facebook.com/ripecuisine, or on Twitter and Instagram @ripecuisine.

#ripecuisine #stayripe #vegan #plantbased #anythingyoucaneaticaneatvegan #wcw #veganfoodshare

✨@ripecuisine✨

Sloppy Italian. Tempeh-Mushroom Bolognese, Cashew “Mozzarella”, Housemade Marinara, Local Basil.

Stephanie Hoban founder and owner of Ripe Cuisine, a food blog-cum-pop up cafe knows a thing or two about making healthy food, tasty food. Hoban a Registered and Licensed Dietitian, holds a BS in Nutrition and Dietetics from New York University, where she graduated Cum Laude, and a MS in Nutrition, graduating Magna Cum Laude, from Texas Women’s University in Houston, TX.

She received her culinary training from the Natural Gourmet Institute for Health and Culinary Arts in New York City, the premier health-supportive culinary school in the country. After completing her culinary training, Hoban interned at El Chaflan, a Michelin star restaurant in Madrid, Spain, and is a former line cook at Houston’s farm to table restaurant Haven. She has also served as the Registered Dietitian for Snap Kitchen overseeing their six Houston area locations.

Hoban started appearing at Urban Harvest Farmers’ Markets in late April of 2013 as the Ripe ‘pop up cafe’ serving a locally and seasonally inspired, fully plant-based menu and since then has expanded to offer catering and private chef services as well.

In August 2014, the Ripe Cuisine Food Truck will open serving healthy, locally sourced, and seasonally inspired plant based cuisine to the streets of Houston, Texas. Ripe has been featured in such publications as My Table, Houston Modern Luxury, Culture Map, Houston Press, Eater Houston, and 002 Houston. For more information about Ripe Cuisine, please visit ripe-cuisine.com, facebook.com/ripecuisine, or on Twitter and Instagram @ripecuisine.

#ripecuisine #stayripe #vegan #plantbased #anythingyoucaneaticaneatvegan #wcw #veganfoodshare

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✨@silviaryan✨

Hi #veganfoodshare!

Wanted to #share my favorite summer dish- #Vegan #Tofu #Lettuce Wraps. #Delicious, quick and simple to make! Recipe can be found on my website www.sweetveganlife.com 

@silviaryan
#silviaryan

✨@silviaryan✨

Hi #veganfoodshare!

Wanted to #share my favorite summer dish- #Vegan #Tofu #Lettuce Wraps. #Delicious, quick and simple to make! Recipe can be found on my website www.sweetveganlife.com

@silviaryan
#silviaryan

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obligatory close up of #tacos for today. @westsoy in the cut with some marinated tofu. sadly avocado couldnt make it to this taco party…meh there’s always next week…maybe… 😉😁 #tacotuesday #veganfoodshare

obligatory close up of #tacos for today. @westsoy in the cut with some marinated tofu. sadly avocado couldnt make it to this taco party…meh there’s always next week…maybe… 😉😁 #tacotuesday #veganfoodshare

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hashtag 1,000,000 (give or take random pics and #selfies lol)
#BigUps to day 1 followers who stuck with us since 2012 (we believed the world was going to end so we thought we could leave a story behind to the next breed of plant eating, animal loving aliens that might discover you on #veganfoodshare someday lol) even when we went M.I.A. last year you’ve stuck with us and continued to show support to compassionate eaters worldwide. This is the essence of sharing the love and coming up with your own ways to spread a message of what you feel is in the best interest of one’s health, environment, animal welfare, as well as reaching out to the far and few between by shedding light to what we’re all trying to accomplish. 

Thanks for the continued support and welcome the newbies with open arms and delicious food to keep them coming back! Followers come and go but friendships last forever ✌️😉

#sharingiscaring 💚💛❤️

PS random question… what’s for dinner? 😉

hashtag 1,000,000 (give or take random pics and #selfies lol)
#BigUps to day 1 followers who stuck with us since 2012 (we believed the world was going to end so we thought we could leave a story behind to the next breed of plant eating, animal loving aliens that might discover you on #veganfoodshare someday lol) even when we went M.I.A. last year you’ve stuck with us and continued to show support to compassionate eaters worldwide. This is the essence of sharing the love and coming up with your own ways to spread a message of what you feel is in the best interest of one’s health, environment, animal welfare, as well as reaching out to the far and few between by shedding light to what we’re all trying to accomplish.

Thanks for the continued support and welcome the newbies with open arms and delicious food to keep them coming back! Followers come and go but friendships last forever ✌️😉

#sharingiscaring 💚💛❤️

PS random question… what’s for dinner? 😉

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✨@rawmissoulamomma✨

I’m a professionally trained, fully #vegan, #rawchef, and this is my #Raw #Raspberry #Glazed #Doughnut recipe that I’d love to share with you!  It’s vegan, raw and grain and #glutenfree.  It’s made with homemade flours, which I’ve included directions to, which make the raw doughnuts more doughnut-like in texture.  But, you can always opt to use store bought flours.  However, you might have to modify the wet to dry ratio, if you do.  I do highly encourage others to maker their own flours, though.  They are cleaner and fresher, produce better results with more flavor, and are significantly cheaper.  They’re also fun to make and easy!  I hope you enjoy the doughnuts!  (The recipe can also be found on my blog located in my bio section.)

Raw Doughnuts (serving size one dozen mini doughnuts)

Ingredients:

1 1/4 cup homemade raw almond meal

1/2 cup homemade sprouted buckwheat flour

1 1/4 cup shredded coconut

1/8 cup fresh orange juice, strained

zest of one orange (optional)

1/4 cup coconut nectar

1 tsp vanilla (I prefer alcohol free)

pinch salt



Frosting:

2/3 cup raw coconut butter

2/3 cup fresh raspberries

3 tablespoons fresh orange juice

1 tsp vanilla

pinch salt

drizzle of coconut nectar (optional for a sweeter frosting)

@rawmissoulamomma
#rawmissoulamomma #veganfoodshare

Doughnut Directions:

Place shredded coconut into a food processor and process, scraping the sides as needed, until the coconut is broken down into an almost almond meal like consistency.  Do not over process the coconut, otherwise it will start to turn to butter!  Add in the almond flour, sprouted buckwheat flour and pinch of salt and blend just till fully incorporated.  Transfer into large mixing bowl and set aside.

Liquify the coconut nectar by placing it in a pan over a pot of gently boiling water.  This will slowly heat the nectar without cooking it, making it easier to mix into your dough.  Remove from heat and add in the orange juice, zest (if using it) and vanilla and stir.  

Stir liquids into dry ingredients.  Use hands to fully incorporate wet and dry ingredients, but don’t overwork the dough.  Press into 2 mini doughnut pans lightly coated with coconut oil, making one dozen doughnuts.  Dehydrate at 115 degrees for several hours.  Again, dehydration time varies greatly based on location. Doughnuts should be slightly moist but hold together firmly.  

Gently turn over pans and dump doughnuts out.  Use the tip of the knife to get the doughnuts loose, if required.  If more dehydration time is required, place doughnuts back in dehydrator till the desired consistency is reached.  Set aside.

Glaze Directions:

Liquify the coconut butter in the same manner that the coconut nectar was melted down.  Place in blender with remaining glaze ingredients and blend on high till fully incorporated and starts to thicken.  

Spoon glaze over each doughnut and place in refrigerator in a closed container till the glaze hardens. (If adding any additional topping onto the glaze, do so before refrigerating.) Enjoy!



HOW TO MAKE HOMEMADE FLOURS

Sprouted Buckwheat Flour:

Soak buckwheat groats in water for 1 hr.  Rinse in strainer to remove mucilage and place back in bowl, covered by a paper towel, overnight.  Rinse buckwheat again the next morning and place in dehydrator at 115 degrees till fully dry.  Dehydration time will vary based on location and season. Once dry, place in blender and blend into flour.

Almond Flour (Almond Meal):

Place raw almonds in a high powered blender and blend on high till a flour starts to form (do not blend into a dough).  Dump blended almonds into a shifter over a bowl and shift out the larger remaining chunks of almonds.  Keep repeating process till all the almonds have been blended into a flour.  This might take 3 or 4 times total.

✨@rawmissoulamomma✨

I’m a professionally trained, fully #vegan, #rawchef, and this is my #Raw #Raspberry #Glazed #Doughnut recipe that I’d love to share with you! It’s vegan, raw and grain and #glutenfree. It’s made with homemade flours, which I’ve included directions to, which make the raw doughnuts more doughnut-like in texture. But, you can always opt to use store bought flours. However, you might have to modify the wet to dry ratio, if you do. I do highly encourage others to maker their own flours, though. They are cleaner and fresher, produce better results with more flavor, and are significantly cheaper. They’re also fun to make and easy! I hope you enjoy the doughnuts! (The recipe can also be found on my blog located in my bio section.)

Raw Doughnuts (serving size one dozen mini doughnuts)

Ingredients:

1 1/4 cup homemade raw almond meal

1/2 cup homemade sprouted buckwheat flour

1 1/4 cup shredded coconut

1/8 cup fresh orange juice, strained

zest of one orange (optional)

1/4 cup coconut nectar

1 tsp vanilla (I prefer alcohol free)

pinch salt

Frosting:

2/3 cup raw coconut butter

2/3 cup fresh raspberries

3 tablespoons fresh orange juice

1 tsp vanilla

pinch salt

drizzle of coconut nectar (optional for a sweeter frosting)

@rawmissoulamomma
#rawmissoulamomma #veganfoodshare

Doughnut Directions:

Place shredded coconut into a food processor and process, scraping the sides as needed, until the coconut is broken down into an almost almond meal like consistency. Do not over process the coconut, otherwise it will start to turn to butter! Add in the almond flour, sprouted buckwheat flour and pinch of salt and blend just till fully incorporated. Transfer into large mixing bowl and set aside.

Liquify the coconut nectar by placing it in a pan over a pot of gently boiling water. This will slowly heat the nectar without cooking it, making it easier to mix into your dough. Remove from heat and add in the orange juice, zest (if using it) and vanilla and stir.

Stir liquids into dry ingredients. Use hands to fully incorporate wet and dry ingredients, but don’t overwork the dough. Press into 2 mini doughnut pans lightly coated with coconut oil, making one dozen doughnuts. Dehydrate at 115 degrees for several hours. Again, dehydration time varies greatly based on location. Doughnuts should be slightly moist but hold together firmly.

Gently turn over pans and dump doughnuts out. Use the tip of the knife to get the doughnuts loose, if required. If more dehydration time is required, place doughnuts back in dehydrator till the desired consistency is reached. Set aside.

Glaze Directions:

Liquify the coconut butter in the same manner that the coconut nectar was melted down. Place in blender with remaining glaze ingredients and blend on high till fully incorporated and starts to thicken.

Spoon glaze over each doughnut and place in refrigerator in a closed container till the glaze hardens. (If adding any additional topping onto the glaze, do so before refrigerating.) Enjoy!

HOW TO MAKE HOMEMADE FLOURS

Sprouted Buckwheat Flour:

Soak buckwheat groats in water for 1 hr. Rinse in strainer to remove mucilage and place back in bowl, covered by a paper towel, overnight. Rinse buckwheat again the next morning and place in dehydrator at 115 degrees till fully dry. Dehydration time will vary based on location and season. Once dry, place in blender and blend into flour.

Almond Flour (Almond Meal):

Place raw almonds in a high powered blender and blend on high till a flour starts to form (do not blend into a dough). Dump blended almonds into a shifter over a bowl and shift out the larger remaining chunks of almonds. Keep repeating process till all the almonds have been blended into a flour. This might take 3 or 4 times total.

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#pizzafortwoforone lol YES!

✨@slowclubcookery✨

Polenta pizza {with oven roasted tomatoes, romanesco, basil, arugula, homemade red pepper cashew cheese} as a counterpoint to this whole “Monday” thing. #workweekpizzatherapy #eatyoveggies #onapizza #ALWAYSONAPIZZA #pizzafortwoforone #itsokcauseitsvegan #plantbased #vegan #cashewcheese #veganpizza  
#whatveganseat #jointheslowclub #jointhealltheprettypolentapizzaclub #veganfoodshare

#pizzafortwoforone lol YES!

✨@slowclubcookery✨

Polenta pizza {with oven roasted tomatoes, romanesco, basil, arugula, homemade red pepper cashew cheese} as a counterpoint to this whole “Monday” thing. #workweekpizzatherapy #eatyoveggies #onapizza #ALWAYSONAPIZZA #pizzafortwoforone #itsokcauseitsvegan #plantbased #vegan #cashewcheese #veganpizza
#whatveganseat #jointheslowclub #jointhealltheprettypolentapizzaclub #veganfoodshare

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#munchies for two 💏 at this spot. so #baked #toasted and #fried right now cuz of this #LA heat. ☀️😰😖😉 WHERE WE AT!? 💁 hint: rhymes with “peggy hill”  #veganfoodshare

#munchies for two 💏 at this spot. so #baked #toasted and #fried right now cuz of this #LA heat. ☀️😰😖😉 WHERE WE AT!? 💁 hint: rhymes with “peggy hill” #veganfoodshare

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A great dish for parties! ✨@1_simplisticfoodie✨

#Rainbow #Macaroni #Salad 
Vegan. Organic. Non-GMO. Gluten Free. Dairy Free.

The perfect summer salad loaded with fresh, raw & organic vegetables. You will need to make my homemade salad dressing recipe in advance for this dish. It makes it sooo delicious!!! Double or triple all ingredients if you are making it for more than 2-3 people. 
Non-GMO & Organic Ingredients:
🔶 Organic Gluten-Free Wheat Free Brown Rice Pasta Elbows
🔶 Tomato
🔶 Red Onion
🔶 Cucumber
🔶 Celery
🔶 Fresh Dill
🔶 Fresh Ground Black Pepper
🔶 Red Pepper
🔶 Orange Pepper
🔶 Broccoli
🔶 Homemade Salad Dressing (see post on my account for full recipe)(collage of 4 pictures - 3 pictures show the yellow-colored dressing in blender)
🔶 Vegenaise (soy free/egg free/non-gmo/gluten free vegan mayo)

Recipe:
🔴 Cook 12 oz. of pasta as directed on package.
🔴 Clean & chop all vegetables. 🔴 I measured about 1/2 cup of each chopped vegetable. Use more or less of the ones you like best/least. 😉
🔴 Drain pasta and rinse with cool water.
🔴 Combine cool pasta with all chopped veggies in large bowl.
🔴 Add 1/2 cup of salad dressing. (Use more or less based on personal preference)
🔴 Add 1/3 cup of vegenaise. (Use more or less based on personal preference)
🔴 Combine all ingredients together well in large bowl.
🔴 Garnish with fresh dill & fresh ground black pepper.
🔴 Refrigerate & serve cold. 
Follow @1_simplisticfoodie for #simple, #healthy & fun creations anyone can make & make well!!!
#veganfoodshare #vegan

A great dish for parties! ✨@1_simplisticfoodie✨

#Rainbow #Macaroni #Salad
Vegan. Organic. Non-GMO. Gluten Free. Dairy Free.

The perfect summer salad loaded with fresh, raw & organic vegetables. You will need to make my homemade salad dressing recipe in advance for this dish. It makes it sooo delicious!!! Double or triple all ingredients if you are making it for more than 2-3 people.
Non-GMO & Organic Ingredients:
🔶 Organic Gluten-Free Wheat Free Brown Rice Pasta Elbows
🔶 Tomato
🔶 Red Onion
🔶 Cucumber
🔶 Celery
🔶 Fresh Dill
🔶 Fresh Ground Black Pepper
🔶 Red Pepper
🔶 Orange Pepper
🔶 Broccoli
🔶 Homemade Salad Dressing (see post on my account for full recipe)(collage of 4 pictures - 3 pictures show the yellow-colored dressing in blender)
🔶 Vegenaise (soy free/egg free/non-gmo/gluten free vegan mayo)

Recipe:
🔴 Cook 12 oz. of pasta as directed on package.
🔴 Clean & chop all vegetables. 🔴 I measured about 1/2 cup of each chopped vegetable. Use more or less of the ones you like best/least. 😉
🔴 Drain pasta and rinse with cool water.
🔴 Combine cool pasta with all chopped veggies in large bowl.
🔴 Add 1/2 cup of salad dressing. (Use more or less based on personal preference)
🔴 Add 1/3 cup of vegenaise. (Use more or less based on personal preference)
🔴 Combine all ingredients together well in large bowl.
🔴 Garnish with fresh dill & fresh ground black pepper.
🔴 Refrigerate & serve cold.
Follow @1_simplisticfoodie for #simple, #healthy & fun creations anyone can make & make well!!!
#veganfoodshare #vegan

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cookies n cream #cupcakes for our 8 year old neice’s bday by the pool 🏊 our lil mermaid’s been #vegan for most of her young life. or at least thats what she tells us 😉😍😊 #vegankidsarethefuture #thinkaboutthechildren #teachdemyouth #veganfoodshare #happybirthdayveganessa 

@hiramcamillo see you in a bit? dont forget your speedo! 👙🙈

cookies n cream #cupcakes for our 8 year old neice’s bday by the pool 🏊 our lil mermaid’s been #vegan for most of her young life. or at least thats what she tells us 😉😍😊 #vegankidsarethefuture #thinkaboutthechildren #teachdemyouth #veganfoodshare #happybirthdayveganessa

@hiramcamillo see you in a bit? dont forget your speedo! 👙🙈

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#Regram for the fam cuz it’s hot as fuuugh in #LA 🔥☀️😎 thanks for tagging us!

✨@happyavocados✨
strawberry peach pops! Directions - blend 1 cup frozen strawberries with enough coconut water to blend (I used frozen so the bottom layer would set faster, you could use non frozen) fill Popsicle molds 1/3 of the way with strawberry mixture and place in freezer while you prepare peach section. Blend 2 large chopped peaches with a few mint leaves and enough coconut water to blend. fill molds to top with peach mixture. freeze and enjoy 💚✌️don’t forget to enter my discovery contest. Just repost a photo of mine and tag @happyavocados & #happyavocados17k , I’ll share my favorites (including a few solo features!) starting sunday July 27

#Regram for the fam cuz it’s hot as fuuugh in #LA 🔥☀️😎 thanks for tagging us!

✨@happyavocados✨
strawberry peach pops! Directions - blend 1 cup frozen strawberries with enough coconut water to blend (I used frozen so the bottom layer would set faster, you could use non frozen) fill Popsicle molds 1/3 of the way with strawberry mixture and place in freezer while you prepare peach section. Blend 2 large chopped peaches with a few mint leaves and enough coconut water to blend. fill molds to top with peach mixture. freeze and enjoy 💚✌️don’t forget to enter my discovery contest. Just repost a photo of mine and tag @happyavocados & #happyavocados17k , I’ll share my favorites (including a few solo features!) starting sunday July 27

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Looks like someone’s havin fun with @TheCocoJack 🌴🔨😋

✨@rawtillfour✨

"My name is Sunniva. I became involved in a high raw lifestyle when I got extremely sick with hyperemesis and gestational diabetes during pregnancy almost 2 years ago. I have always believed in the power of food as medicine and began a journey to heal myself on a high #raw alkaline diet. This produced fantastic results in a remarkably short time. I got my blood sugars to well within the normal range, went from being almost completely bedridden to having loads of energy and worked full time right up to the day I had my baby. I also had no pregnancy weight to lose which was just a bonus! I love creating beautiful fresh healthy food for my family and friends, and helping people attain better health through diet."

Coco-Berry Smoothie 
2 tablespoons @purejungleacai 

1 cup frozen raspberries 

1 frozen banana 

Water and jelly from one fresh young coconut 

Topped with extra raspberries and @blend_co Superfoods for Skin

#rawtillfour #thecocojack #veganfoodshare

Looks like someone’s havin fun with @TheCocoJack 🌴🔨😋

✨@rawtillfour✨

"My name is Sunniva. I became involved in a high raw lifestyle when I got extremely sick with hyperemesis and gestational diabetes during pregnancy almost 2 years ago. I have always believed in the power of food as medicine and began a journey to heal myself on a high #raw alkaline diet. This produced fantastic results in a remarkably short time. I got my blood sugars to well within the normal range, went from being almost completely bedridden to having loads of energy and worked full time right up to the day I had my baby. I also had no pregnancy weight to lose which was just a bonus! I love creating beautiful fresh healthy food for my family and friends, and helping people attain better health through diet."

Coco-Berry Smoothie
2 tablespoons @purejungleacai

1 cup frozen raspberries

1 frozen banana

Water and jelly from one fresh young coconut

Topped with extra raspberries and @blend_co Superfoods for Skin

#rawtillfour #thecocojack #veganfoodshare

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Loving the vibe from ✨@blueeyedkitchencat✨
“Spread #love and kindness to show people what a nice world could exist without all the Hate💖 Keeping it Pink with today’s breakfast. 💜Lavender cherry beet icecream🍒 with Rosewater🌺 I really like these purple pink colored meals💕 I hope you have a fabulous day 😘. lots of Love and Flowers the blueeyedkitchencat” #blueeyekitchencat 🌸💗 #vegan #veganfoodshare

Loving the vibe from ✨@blueeyedkitchencat✨
“Spread #love and kindness to show people what a nice world could exist without all the Hate💖 Keeping it Pink with today’s breakfast. 💜Lavender cherry beet icecream🍒 with Rosewater🌺 I really like these purple pink colored meals💕 I hope you have a fabulous day 😘. lots of Love and Flowers the blueeyedkitchencat” #blueeyekitchencat 🌸💗 #vegan #veganfoodshare

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