on that fruit

V, GF

[onthatfruit]

cherry nice cream (frozen bananas, frozen sour cherries, carob powder, cacao powder) topped with maple almond butter and hemp seeds

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unsweetened soy yoghurt, oats, activated almonds, walnuts, blueberries, cinnamom and agave

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smoothie: banana, homemade roasted almond butter, carob powder, chaga powder, some frozen raspberries, almond milk. topped with hemp seeds and strawberries (thrown in after the picture) 🍓

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summer rolls with a ginger peanut dipping sauce

filling: glass noodles, baby spinach, cucumber, avocado, mango, fresh fig, cilantro, carrot.

sauce: 3-4 tbsp peanut butter, 1 tbsp maple syrup, juice from 1 lime, 2 tsp soy sauce, 1 inch grated fresh ginger, fresh chilli.

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morning latte: 1 cup boiling hot water, 2 brazil nuts, 1 tbsp hemp hearts, 2 fresh dates and ½ tsp each of ground cinnamon, turmeric, ginger and cardamom + a pinch of cayenne pepper blended on high speed for a minute

for those freezing scandinavian january mornings

[onthatfruit]

dinner was black rice, baked portobello w/ tamari and sesame oil, blanched bok choi, mung daal, baked cherry tomatoes and cilantro+tahini.

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dinner was: my take on cole slaw (red cabbage, kale, carrot, raisins, toasted pumpkinseeds & cumin slathered in a tahini-date-dijon-orange dressing), spicy chickpeas, black rice, pickled red onion and fresh mango

[onthatfruit]

pancakes (banana, cashew milk, buckwheat flour) topped with soy yoghurt, frozen raspberries, pb, cacao nibs and tahini.

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plain nice cream topped with raw cacao nibs and pecans.

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Three layer chocolate espresso mousse cake✨ recipe below

 CRUST

 -1/2 cup pitted dates  -1/2 cup (85g) raw almonds  -1/4 cup (25g) shredded coconut  -1 tbsp raw cacao powder -pinch of sea salt  -1/2-1 tbsp espresso or strong coffee 

 CHOCOLATE MOUSSE FILLING 

-1/2 cup cashews, soaked overnight  -3 tbsp coconut oil  -1/3 cup coconut milk (full fat)  -2 tbsp raw cacao powder  -2-3 tbsp maple syrup  -1/2 cup peanut butter  -3 tbsp espresso or strong coffee  -1 ripe banana 

 VANILLA CASHEW FILLING 

-1,5 cups raw cashews, soaked overnight  -juice of 1 lemon  -the seeds of 1 whole vanilla bean  -1/3 cup coconut oil, melted  -1/3 cup maple syrup (or agave)  -some lemon or orange zest of you feel like it 

 CAROB SAUCE 

-1 tbsp coconut oil, melted  -1 tbsp carob (cacao powder works fine)  -1/2 tbsp maple syrup 

 TOPPING 

-chopped pistachios  -grated raw dark chocolate 

 1. put almonds in a food processor and pulse until finely chopped. add dates, coconut, cacao, salt and pulse until paste forms. add coffee as needed and pulse some more. 

 2. press mixture into a springform pan. put pan in the freezer while you prepare the filling. 

 3. put melted coconut oil, coconut milk, cacao, maple syrup, peanut butter and coffee in a bowl and mix thoroughly. (if you don't care for the raw bit you can gently heat all the ingredients up in a sauce pan until everything is melted and quite loose, it will make the mixing easier) 

 4. pour ingredients from the bowl/sauce pan into a blender together with the cashews and the banana and mix until the mixture is as smooth as possible. pour half the filling into the crust (set the other half aside in the fridge) , cover with plastic wrap and freeze for 2 hours until set. 

 5. now to the vanilla filling... place all ingredients in your (cleaned) blender and mix until absolutely smooth (might take a while) 

 6. take the spring form pan out of the freezer and pour almost all of it on top of the chocolate layer (save a few tbsp if you want to decorate with little hearts like I did). put springform pan back in the freezer for a little while to set. 

 7. take the cake back out of the freezer and pour the remaining chocolate filling on top of the vanilla. 

 8. to make hearts, pour little droplets of vanilla filling all over the cake, then take a toothpick or anything thin and pointy and gently run it through the droplets to form hearts. 9. chop pistachios, grate chocolate and decorate. put cake back in the freezer and transfer into fridge about 2-3 hours before serving it! 

 enjoyyyy

[onthatfruit]

morning run, morning swim, morning smoothie (bananas, peaches, orange juice, fresh turmeric, hemp seeds, cacao nibs)

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pancakes and nice cream-such a bomb combo. made thrivingonplants pancakes (mix 1,5 cup oat flour, 1 cup plant milk, 1 banana in a blender) no oil needed. the nice cream is just plain bananas + a dash of ground cardamom.

[onthatfruit]

macro bowl🌿 

-lettuce -quinoa -sweet potato -zucchini -asparagus -red lentils cooked in coconut milk, acv and spices -cucumber -cashew cheese sauce (recipe below) -pepitas 

 cashew cheese: -1cup soaked cashews (4-10 hours) -2tbsp nutritional yeast -1tsp lemon juice -1tbsp miso paste -salt to taste -1/4 cup water 

 mix everything in a high speed blender until smooth. if you want it thicker just slowly heat it up in a pan while stirring until desired consistency. store in fridge for 4-5 days.

[onthatfruit]

deep green nice cream🌿 (4 frozen bananas, handful of frozen pineapple chunks, handful of frozen hawthorn berries, handful of fresh baby spinach, 1 tbsp spirulina, topped with chia seeds and cacao nibs.)

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graviola smoothie (banana, frozen pineapple, frozen graviola puree, almond milk) topped w/ cacao nibs and passion fruit

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cherry-cacao banana ice cream topped w/ buckwheat groats, coconut flakes, vegan dark chocolate and cherries. (recipe coming tomorrow in what I eat in a day-vid)

[onthatfruit]

homemade black rice sushi filled with beetroot sprouts, cucumber, lettuce, carrot, capsicum, avocado and tofu.