lookbook cookbook vegan sunshine smoothie recipe

Wake up the right way with this fresh mix of pineapple, mango and orange juice.

Makes 1

Sweetness 1/3

Difficulty 1/3

1/2 cup fresh pineapple, diced
1/2 cup fresh mango, diced
1/2 cup freshly squeezed orange juice

Add all ingredients to your blender and mix well. Pass through a fine mesh strainer with the back of a spoon if you please.

lookbook cookbook vegan sunshine smoothie recipe

With Katharine. Shirt by The Ragged Priest. Necklace by Haati Chai. Cuff bracelet by Artelier.


lookbook cookbook vegan no bake chocolate cookies recipe

Ooey gooey chocolaty goodness without even turning on your oven.

Makes 8

Sweetness 2/3

Difficulty 1/3

1/2 cup pure maple syrup
3/4 cup natural peanut butter
2 tablespoons extra virgin coconut oil
1/4 cup cacao
1 cup wheat free rolled oats

Line a plate with parchment paper. Add the maple syrup, peanut butter and coconut oil to a small saucepan over medium low heat. Use a rubber spatula to stir constantly so it doesn't stick. If it begins to bubble, turn down the heat.

When it is melted, mix in the cacao and rolled oats. Allow to cook for a few more moments until the dough thickens up slightly. When it does, remove from heat and set aside for a few moments to cool.

Take spoonfuls of dough and transfer to the parchment paper to make cookies. Put in the freezer to set. Store in the freezer until ready to eat.

With Tonya and Natalie.


Anything dipped in chocolate counts as a sure thing. Especially when it takes under 10 minutes to make.

Makes 1 pint of strawberries

Sweetness 1/3

Difficulty 2/3

1 pint of strawberries, rinsed and left whole
3/4 cup organic dark chocolate chips or chunks
dash of coconut or olive oil

Cover a plate with parchment paper. Begin to melt the chocolate chips in a saucepan over low heat. Add a dash of oil and stir constantly with a rubber spatula so it does not stick. Make sure water does not come in contact with it or your utensils or it will ruin. Remove from the heat when melted and transfer to a small bowl. If the chocolate is still thick, add another dash of oil to it.

Dip each strawberry in the chocolate, placing them on the parchment paper when finished. If there's extra chocolate leftover, drizzle it on top of each one. Put in the fridge or freezer for the chocolate to harden. Store in the fridge. Serve cold or at room temperature.

lookbook cookbook vegan chocolate covered strawberries recipe

With Mouna.