lookbook cookbook orange mango smoothie

Bring a little extra sunshine into your day with this no fuss treat.

Serves 1

Sweetness 2/3

Difficulty 1/3

1 cup fresh mango, diced
1 cup freshly squeezed orange juice
1 small banana or half a large

Add all ingredients to your blender and mix well. 

lookbook cookbook orange mango smoothie

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lookbook cookbook peach ice tea

Quench your thirst and sweet tooth without turning on your oven.


Sweetness - 1/3
Difficulty - 1/3

3 cups purified water
2 black tea bags
3 ripe peaches
1/2 cup organic cane sugar
1 tablespoon fresh lemon juice

Bring two cups of water to a boil. Seep the tea bags for 3 minutes, or as instructed on the package.

Put the peaches and one cup of water in the blender and mix well. Pour through a fine strainer into a pitcher to remove all of the pulp. Strain it again after if you want it extra smooth.

Stir in the sugar in the hot water, after removing the tea bags. Pour into the pitcher followed by the lemon juice. Stir well. Allow to cool in the refrigerator and serve over ice. Garnish with fresh fruit and lemon wedges. Enjoy!

lookbook cookbook peach ice tea


lookbook cookbook fudge pops

Just like the real thing! Except with only three simple ingredients. Modeled by Bianca and Dani from Kastor & Pollox.

Serves 3 or 4 medium ice pops

Sweetness 2/3
Difficulty 1/3

1 cup canned coconut milk
1/2 cup organic maple syrup
generous 1/2 cup dark chocolate chips

Melt chocolate chips in a saucepan over low heat. Make sure water doesn't come in contact with it, and use a rubber spatula to stir constantly so it doesn't burn. When melted, add the coconut milk, and maple syrup and stir to mix.

Remove from heat and transfer to a bowl. Using a small measuring cup, pour the mixture into the ice pop molds, being careful not to burn yourself. Put in the freezer for at least four hours, or overnight.

When frozen, you can run the tip of each mold under lukewarm water to loosen without breaking.
lookbook cookbook fudge pops


lookbook cookbook blueberry lemon pancakes

Fresh blueberries, lemon and maple syrup are the perfect trio in everyone's favourite brunch time treat.

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill GF Pancake Mix
1 cup vegan milk of choice
2 tablespoons sugar (optional)
1 tablespoon grapeseed or coconut oil
1/2 - 1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
1/3 cup blueberries
more oil, for frying

Add all the ingredients except the blueberries to a large bowl and mix well. Add more flour for thicker pancakes, or more milk for thinner ones. Stir in the blueberries when mixed.

Add a drizzle of oil to frying pan over medium heat. Add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.

Drizzle with maple syrup and enjoy warm.

lookbook cookbook blueberry lemon pancakes


lookbook cookbook double chocolate macaroons

Five ingredient macaroons! With extra chocolate of course...

Makes 12

Sweetness 2/3

Difficulty 1/3

1 cup shredded unsweetened coconut
1/4 cup extra virgin coconut oil
1/4 cup organic cacao powder
1/4 coconut or agave nectar
1/3 cup organic dark chocolate
1/2 tablespoon extra vigin coconut oil

Add the coconut, 1/4 cup oil, cacao and agave to a large bowl and mix well with a rubber spatula.

Line a large plate with parchment paper. Take 2" pieces of dough and place it on the paper. Gently pat each one with your fingertips to make sure the dough is shaped nicely. Place in the freezer for 20 minutes.

Just before you take the dough out of the freezer, begin making the chocolate coating. Melt the dark chocolate and 1/2 tablespoon coconut oil in a saucepan over medium low heat. Make sure water does not come in contact with the chocolate or your utensils or it will spoil. Stir constantly with a rubber spatula to make sure it doesn't stick to the pan. Remove from heat when melted and pour in a small bowl.

Remove the macaroons from the freezer. Gently take each one and generously dip the base in the chocolate sauce. Allow to cool for a few seconds before putting back on the plate. Repeat for each macaroon. If there is leftover chocolate sauce, you can pour a little on the top of each macaroon. Put back in the freezer for another 30 minutes. Store in the refrigerator until ready to serve.

lookbook cookbook double chocolate macaroons

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