Recipes

Blue Goddess Bowls

Blue Goddess Bowls

Smothiebowl made in colored layers is the best thing since sliced bread


For these ombre bowls you will need:


Ingredients:

Smoothie

  • 6 ripe frozen bananas (peeled and chopped into rough pieces before freezing)
  • 1 cold can of full fat coconut milk, solid white fat scraped out, coconut water in bottom reserved
  • 5 tsp Rawnice blue spirulina

Decoration

  • 1 ripe banana, peeled and sliced into thin circles
  • 1 ripe peach, cut into a variety of shapes using miniature cookie cutters
  • 1 white dragon fruit, cut length wise into four quarters, using a melon baller to scoop balls out of each quarter and the miniature cookie cutters to make shapes with the left over fruit
  • 2-4 golden berries

Directions:

Smoothie:

  1. In a high-powered food processer blend bananas until smooth. Bananas will go from frozen chunks to grainy bits before turning creamy. Continue to blend and push down the mixture from the sides until creamy texture is achieved.
  2. Place the banana nice cream in your desired bowls. Smooth down with the back of your spoon.
  3. Pop the bowls into your freezer. DON’T refreeze, this is just to keep them cool.
  4. Quickly fill two Ramekins with the coconut fat from your cold coconut milk, (the fat is the hard bit at the top of your can), pour in a bit of the coconut water and mash it down with the back of a fork until smooth.
  5. Add desired colour powder into each of the ramekins. I added 3 ½ tsp to one ramekin and 1 ½ tsp to the other
  6. Mix until you get the consistency you desire. Some people like streaks others like their colours well blended.
  7. Pour the coconut mixtures over your nice cream in stripes and blend into an ombre

Decoration:

  1. Place ombre smoothie bowl on the counter and working quickly;
  2. Set in 1/3 of banana slices, still in a line into each bowl. Fan them out slightly
  3. Place largest dragon balls first layering them over the bowl from largest to smallest
  4. Set in peach pieces, working from largest to smallest, filling in any gaps
  5. Drop in golden berries

*Notes:
I prefer to use a Cuisinart, but high-powered blenders also work. If you don’t have a high-powered blender allow the frozen ingredients to thaw slightly on the counter for 5 minutes before blending. Your mixture will not be as thick and creamy but it will still taste wonderful. I do not add liquid to my blender while making this, but it is also an option. If you choose to use liquid, add as much coconut water from the can as you need to your bananas until your blender is no longer struggling. The more liquid you add the runnier the mixture will be.


A huge thanks to Laruen Hallman
for creating this fantastic recipe!
 

laurens instagram: @lmhallman

Lauren is a fantastic food creator, always inspiring with her pastries, smoothiebowls and colorful creations. She is also into Mindfulness, self love and grattitude!

You can view more of her recipes and blogposts over at:
https://www.veganfoodwithgratitude.com/
 


This recpipe was made using our

Blue Spirulina Powder


If you enjoyed the recipe, please leave Lauren a comment down below!

Popsicles

Popsicles

These popsicles might be the best thing you eat all summer!


For these blue popsicles you will need:


Ingredients:

  • 1 can of coconut cream
  • 1 cup of coconut water
  • 1 cup of almond milk
  • ¼ cup agave syrup
  • 3 tbsp. Rawnice blue spirulina
  • ¼ tsp Rawnice activated charcoal
  • Handful of fresh blueberries

Directions:

  1. In a medium sized bowl mix coconut cream, coconut water and almond milk together
  2. Wisk in agave syrup until thoroughly combined
  3. Separate mixture into three small bowls.
  4. In the fist bowl, mix in Rawnice blue spirulina
  5. In the second bowl, mix in activated charcoal
  6. Leave the third bowl plain
  7. Drop a couple blueberries into each mould.
  8. Alternate pouring a bit of mixture from each colour bowl into the moulds
  9. At the half way filled point, add a few more berries to each mould.
  10. Fill the moulds until they are almost to the top.
  11. Stick in some of your favourite collected cutlery and you have a treat that will be fancy and flavourful

A huge thanks to Laruen Hallman
for creating this fantastic recipe!
 

laurens instagram: @lmhallman

Lauren is a fantastic food creator, always inspiring with her pastries, smoothiebowls and colorful creations. She is also into Mindfulness, self love and grattitude!

You can view more of her recipes and blogposts over at:
https://www.veganfoodwithgratitude.com/
 


This recpipe was made using our

Activated Charcoal Powder

Blue Spirulina Powder


If you enjoyed the recipe, please leave Lauren a comment down below!

Feeling Fantastic

Feeling Fantastic

This might just be the fluffiest blue smoothie you will ever come by.
Here is the exact instructions on how you can make it yourself!
 


To create this ocean blue bowl you need:


Ingredients:

  • 1/2 Coconut Meat
  • 3 Frozen Bananas
  • 1 Tbsp Coconut Milk Powder
  • 1 Tbsp Coconut Milk
  • 1 Tsp Blue Spirulina
  • Chia Seeds for topping

Directions:

  1. Cut Banana into small chunks

  2. Blend bananas with coconut milk and powder

  3. Add coconut meat, blend until smooth

  4. Finally, add blue spirulina, blend until smooth

  5. Scoop into bowl with spatula

  6. top with chia and enjoy! :)


A huge thanks to Sam and Steph for creating this recipe!
 

Sam & Steph's instagram: @sugaredcoconut

They are a vegan couple who started blogging in 2017 to share simple, fun, and healthy vegan and superfood packed recipes with the world!

They hope to encourage others to lead a sustainable lifestyle through food consumption.

You find all of their recepies at:
https://sugaredcoconut.com/
 

This recpipe was made using our

Blue Spirulina


If you enjoyed the recipe, please leave Steph and Sam a comment down below!

Pink Chia Pudding With Figs

Pink Chia Pudding With Figs

Learn how to make homemade walnut milk and use it to create this pink chia pudding!
 


To create Hannah's chia pudding you need:


Ingredients:


For the homemade walnut milk: (makes approx. 3 cups)

  • 1 cup organic walnuts, soaked overnight

  • 3 cups filtered water

  • 1 vanilla bean, or 1 tsp vanilla extract

  • 2 medjool dates, pits removed

  • pinch cinnamon

  • pinch sea salt

Directions:

  1. To make the Pink Chia Pudding with Figs:

  2. In a bowl combine chia and nut milk** (see walnut milk recipe below). Stir to combine, wait 10 minutes and stir again to avoid any clumps from forming. Let soak for 1-2 hours, or overnight, in fridge.

  3. When ready to serve remove from fridge and stir again to remove any formed clumps. Add pink pitaya powder and stir to combine. Divide into two bowls.

  4. Cut figs into flower designs (by cutting into the middle of the figs in zig-zag pattern, all the way around, with a sharp knife). Decorate pink chia pudding with fig flowers, matcha coconut truffle balls, chopped banana and buckwheat.


To make the homemade walnut milk:

  1. Strain your soaked walnuts and add to your blender

  2. Add filtered water, vanilla bean, dates, cinnamon and salt. Blend on high for 1-2 minutes.

  3. Place your nut milk bag inside a big bowl, and pour half your milk blend into the bag. Squeeze the back to strain the nut milk. Continue to squeeze the nut milk from the bag, moving your hands around the bag to allow new areas to be milked. Squeeze until you can no longer remove milk from the bag. (If you don't have a nut milk bag you can also use a pair of tights).

  4. Discard walnut pulp from nut milk bag, then add the second half of your milk blend to the nut milk bag. Continue the process of straining the nut milk described above in Step 3. Then, discard remaining walnut pulp from nut milk bag.  

  5. Pour the freshly squeezed walnut milk from your bowl back into your blender (this just allows for easy pouring into a bottle). Transfer the walnut milk into an air tight bottle and store in the fridge.

  6. Note: Walnut milk will keep in fridge for up to 5 days. Enjoy in coffee, lattes, overnight oats and chia pudding.


A huge thanks to Hannah for creating this fantastic recipe!
 

Hannah's instagram: @twospoons.ca

If you liked this post make sure to check her other creations, she creates a ton of recepies for both beginners and experts!

You find all of her recepies at:
www.twospoons.ca

 


This recpipe was made using our

Pink Pitaya


If you enjoyed the recipe, please leave Hannah a comment down below!

Triplet Bowl

Triplet Bowl

Have you ever created a three colored smoothiebowl? Check this recipe if you are up for the challenge!
 


To create this mixed nicecream swirl you will need:


Ingredients:

Pink:

  • 1 cup frozen cherries🍒
  • 1 cup fresh strawberries🍓
  • 1 frozen banana🍌
  • 1 cup fresh watermelon🍉
  • 3 spoons vegan yogurt
  • 1 tbls pink pitaya powder


Turquoise:


Purple:

  • 1 cup frozen strawberries🍓
  • 1 cup black currants
  • 1/2 cup raspberries
  • 1/2 red apple🍎
  • 1 plum
  • 1 frozen banana🍌
  • 1 cup coconut water
  • 1 tbls blue spirulina

Directions:

  1. Place all of the ingredients in three separate containers and blend them one by one.
  2. Pull out a serving-bowl of your choice and add your blended colors in to it in separated pattern by putting them in one at a time. Practice makes perfect.
  3. ENJOY your awesome triplet bowl!
     


A huge thanks to Sergio for creating this fantastic recipe!
 


Sergio's instagram: @nutritio_matic

If you are in to colorful food then you have to visit Sergios instagram feed, since it might be one of the most colorful places on the internet!
 



THIS RECIPE WAS MADE USING:

Pink Pitaya


 

Blue Spirulina


If you enjoyed the recipe, please leave Sergio a comment down below!

Unicorn Ice Kreme

Unicorn Ice Kreme

This Unicorn Ice Creme both looks and tastes fantastic, and it's totally free from dairy products!
 


For this Unicorn Ice Kreme you will need:


Ingredients:

Directions:

  1. Drain your cashews and rinse under water.
  2. Grab your vitamix or high powered blender and toss in the cashews & plant milk until it's a creamy thick consistency.
  3. Now add canned coconut milk, dates, cinnamon and salt to blender.
  4. Pour the finished mix into 3 separate containers, add each color to each one and then into 3 plastic zip lock bags and place it into your freezer for around 2-3 hours.
  5. Now take it out of the freezer and break up the mixture while still inside the bag.
  6. Empty alal the broken up ice cream into a food processor and mix one color separately at a time. Process one color, empty and then the next. Etc.
  7. Scoop a spoonful of each color at a time into your final container, until you run out of all them. Just overlap the colors so it's like a messy painting palette one color after another.
  8. Freeze overnight and your done! Enjoy

A huge thanks to Bjonr for creating this fantastic recipe!
 

Bjonr's instagram: @bjonr

This guy only started cooking and taking pictures in the beginning of 2017, and he is already one of the best on instagram. Make sure to check out his Instagram to follow his journey!

You can download all of his recipe books over at:
http://therusticvegan.bigcartel.com/
 


This recpipe was made using our

Pink Pitaya

Butterfly Pea Powder

Blue Spirulina


If you enjoyed the recipe, please leave bjonr a comment down below!