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Rhubarb raspberry fizz from The Vanilla Bean Blog
Lemon tarts with a surprise filling ingredient- gluten free and vegan
Pineapple and Cucumber Gazpacho
Sprouted Spelt Sourdough Pancakes
Welcome Spring Raw Hazelnut Chocolate Cake with Lemon Cheesecake Filling
Metabolism boosting everything salad
Pineapple and Mango Tart - gluten free and vegan
Fennel and apple flatbread pizza - gluten free and vegan
Sourdough starter for sprouted sourdough bread and Fabulous Fermentation Week. {recipe and how to}
Pink peppercorn cookies from Small Plates and Sweet Treats cookbook - gluten free
Roasted parsnip and apple soup.
Butternut squash and cranberry cookies - gluten free and vegan
Blood Orange and Fennel Salad
Butternut squash spaghetti with creamy almond butter sauce. {recipe}
Spicy rooibos poached pear tart - gluten free and vegan {recipe}
Black Sesame and Ginger Ice Cream. Vegan.
Quinoa collard wraps from the Sprouted Kitchen cookbook
Roasted yellow plum and rosemary popsicles {recipe}
Tile flatbread - gluten-free, vegan, easy and addictive
Grilled peaches with vanilla cream and a delicious watermelon salad.
Kohlrabi Avocado Salad
Fava Bean Timbale with Tarragon and Vanilla Bean
Peach and raspberry tart, gluten free and vegan
Pistachio crusted falafel and Ayurveda inspired birthday party
Raw Herb Soup and BBQ Grissini by Earthsprout
Black Currant Panna Cotta - vegan and raw
Edible presents - quinoa and buckwheat chocolate bark, cranberry jam and almond butter
Fresh spearmint and chocolate cheesecake, saying goodbye to summer.
Zucchini blossoms stuffed with eggplant plus a market berry salad, all ingredients from the beautiful Union Square Greenmarket
Spiced Apple and Blackberry Kuchen Ice Cream
Pad Thai with Baby Bok Choy and White Crab Mushrooms
Grapefruit carrot sorbet with gingersnap cookies
Smooth vegetable gazpacho with watermelon pieces.
Honey maca pancakes, yogurt creme and fruit, assembled into a nourishing breakfast tower.