THRIVE MAGAZINE: #1 Plant-based VOLUME 16

fruit pops

Refreshers

juices

Fast Fun fresh EATs g n i n i a t r e t n E r e m m u S

100+ recipe ideas

backyard burgers garden to glass cocktails

weekend

food styling and photography DISPLAY UNTIL AUGUST 31

Brunch ideas

protein smoothies & oatmilk lattes

Unique Opportunity for Readers of THRIVE -----------------------------------

JOIN TODAY!

Name/Title

The POST MILK GENERATION is a nonprofit mindset that works to inform the public about the health and sustainability advantages of eating a plant-based diet. That’s right, it is a state of mind that is both real and influential and not just a crazy t-shirt slogan that people are wearing around the festival scene during the summer. Well, it’s that too.

Anyway, if you would like to become part of this generation and pledge to keep things real in the future then feel free to get started today with your temporary membership card.

Cut it out and carry it with you wherever you go.

Eat Clean Cut Clean

Handcrafted in Japan Shun Cutlery is hand sharpened to a 16° angle on each side of the blade. That’s probably much sharper than the kitchen knife you’re using now. We can make our knives sharper because our premium-quality steel is harder. And that makes cutting cleaner, easier—almost effortless.

Your next amazing meal deserves the handcrafted quality of Shun.

Purchase a Shun Kanso 8" Chef’s Knife now until 7/31/18 and receive a wooden saya (sheath) free. shuncutlery.com

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Essential Oils

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Why Garden of Life Essential Oils?

Being both Certified USDA Organic and Non-GMO Project Verified ensures our oils are clean and free of added carrier oils or synthetic ingredients. Our botanicals are responsibly sourced from native organic farmers. And finally, our 100% pure extraction methods—

Calm Yourself Recipe

no chemical solvents—provide the assurance that our oils are of the

Diffuse Yourself to Relax In a 11/16 oz. dropper bottle, add 21 drops Lavender, 21 drops Sweet Orange, 12 drops Frankincense, 9 drops Rosemary and 9 drops Geranium. Shake gently and add 10 drops to diffuser to relax and quiet the mind.

highest quality, purity and efficacy.

Experience the aromatic essence & therapeutic benefits of the entire line of Essential Oils from Garden of Life.

Combine Your

Essential Oil s & Explore the Possibilites Focus Time

Pamper Your Body Soothing Foot Massage In a pump or dropper bottle, combine 2 Tablespoons of olive oil with 8 drops Frankincense, 14 drops Lavender and 1 drop Lemongrass. Shake gently and massage deeply into soles of feet to relax and soothe.

Hair Enhancer

Add 3-to-4 drops of Rosemary to your favorite shampoo to add life and volume to your hair.

Skin Soother

Add 3 drops of Frankincense and 3 drops of Geranium to your favorite body lotion for a soothing, relaxing skin experience.

Before tackling that special project or giving a presentation, stay focused and enthused with the scents of Frankincense, Lemongrass and Peppermint. Add 3-to-4 drops of any combination to a diffuser or inhale to experience mental clarity.

Energized for Life

For a boost to your energy levels throughout the day, add 3 drops Lemon, 3 drops Rosemary and 3 drops Peppermint to a diffuser and feel the lift in body and mind.

Chia Fres icy ca Sp

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resca • Bo ia F b’s Ch

Bar Essentials, Infused Spirits and Gourmet Ice Pops

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Plantfusion Power

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Healthy Fare + Savory Bowls for Staying Fit

Beauty Page 34

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Ultimate Easy

Breakfast Recipes 12 Quick, Easy Vegan Waffles 68 Rainbow Summer Smoothie Bowl

Summer Refresh!

Sink Your Teeth In!

Salads & Savories 24

Carnivore-Approved Vegan Hot Wings and Jackfruit Burgers

and Vegan Omelettes

3 M’s: Mango Ice Cream, Margaritas and Mushroom Curry

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home. wellness

36 DIY Natural Homemade

Cleaning

20 Summer 63 Salad

28 Wowsers! Creating Cashew Cheese

Cre atin s, salgaStunning Smoothie ds & vegan sushi

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Healthyish Desserts with Next-Level Tarts and a Raspberry Cheesecake

Cruelty-free

Eat Yo Greens!

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Vegan Sushi!

Mania

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Yum

Tropical Chillers and Ice Pops

e s r s t e D

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Lighten Up.

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• Bob’s Sp icy sca re

•

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’s Spicy Chia Bob F

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Letter from Maranda

THRIVE TEAM Editor-In-Chief/ Founder Maranda Pleasant

T h e A r t o f E n j o y i n g , Eat i n g a n d E n t e r ta i n i n g May this summer celebrate slow, delicious, lazy days and simplified living. Let’s read long books, stay up late drinking wine with friends and stroll our local farmers markets, slowing life down enough to taste its sweetness.

Here’s to backyard bungalow get-togethers, long sunsets, beach picnics and getting back to nature.

This season, let’s buy flowers for no reason, use a ridiculous amount of candles and practice radical, decadent self-care, creating a life that feeds us deeply and nourishes our spirit. Let’s remember that we are lovers, dreamers and adventurers. Let’s revel in gratitude and gatherings.

Simplify. Savor. Soak in the Sun I am in Europe this month on our boutique travel and food tour, and I am currently devouring the London Flower Show and enjoying the most vegan-friendly city in the world. Excited to bring you our favorite picks from six countries next issue.

It’s time to lounge, feast and enjoy our lives, letting more light in than ever.

With love,

Maranda Pleasant THRIVE Magazine • ORIGIN Magazine Mantra Wellness • REAL Magazine Founder / Editor-in-Chief | editor@mythrivemag.com

Follow Us on Instag r a m!

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Beauty Editor Rebecca Collins

Creative DIRECTOR Melody Tarver

East Coast Reps Anna Cohen Beth Schuler

Senior Editor Antoine Level

West Coast Reps Amanda Jeffries Kennedy Adams

MUSIC Editor MOBY

The Joy of Slow Living + Savoring Deep Connections

Wellness Editor Ocean Pleasant

copy EDITORS Colin Legerton Katherine Braden Advertising + Partnerships Etienne Claudine Accounting Karen Smith Social Team Alex Turner Christie Barnes Cindy Stone Digital Team McCall Williams Lauren Jones Digital Ad Team Rain Harris Caleb Brown Anise Martin Editorial Team Blake Simone Evan White Robin Pierce Cooper Daniels U.S. Marketing Team Celeste Jones Winifred Baker European Marketing Team Jean-Paul Martin Elise Tachon Event Directors Petra Palmer Bailey Mason

COVER PHOTOGRAPHY This Side: Bettina Campolucci Bordi Other Side: Zhoro Apostolov Contact us Maranda Pleasant editor@mythrivemag.com subscriptions mythrivemag.com/ subscribe ADVERTISING ads@mythrivemag.com Ad Rates + Specs mythrivemag.com/advertise RATES BEGIN AT $7,500/ FULL PAGE HAVE A THRIVING STORY IDEA FOR US? editor@mythrivemag.com Twitter: @readthrive THRIVE magazine editor@mythrivemag.com Twitter: @readthrive Instagram: @thrivemags ORIGIN magazine editor@originmagazine.com Twitter: @originmagazine Instagram: @originmagazine Mantra wellness editor@mantramag.com Twitter: @mantrayogamag Instagram: @mantramagazine

Facebook: @ThriveHealthMag Twitter: @ReadThrive

photos: (above LEFT) JULIA KOBAN TRIGO | (above right) lea green | PHOTO OF MARANDA PLEASANT BY lechon kirb

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Ins t a gr a m : @b o b s r e d m i l l

bobsr e d m il l .c o m

INGREDIENTS 1 cup chopped fresh strawberries 1 tsp finely minced fresh jalapeño pepper ¼ cup light agave syrup or simple syrup ½ tbsp fresh mint 1 tbsp Bob’s Red Mill Organic Chia Seed Club soda Ice METHOD Purée strawberries, pepper, syrup and mint in a blender until smooth. Stir in chia seeds. Portion between 2 serving glasses. Top with ice and club soda. Makes 2 servings.

hEre’s to fOods thAT are nOt MadE. Simple, honest, whole grain nutrition born from farms, not factories.

MILLED IN

PORTLAND SINCE 1978

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INGREDIENTS 1 cup fresh baby spinach ½ cup kale, chopped 1 banana, frozen and sliced 1 cup water ½ apple, peeled and sliced ¼ cup PlantFusion Complete Creamy Vanilla Bean flavor or PlantFusion Complete Natural – No Stevia flavor METHOD Add all ingredients into a blender and blend until smooth. Garnish with mint and berries of your choice.

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Ca r i n a B a i e r

Au s t r i a n F i t n e s s Fo o d B l o g g e r M o t t o : “ Yo u a r e w h a t yo u e at. ” I n s ta g ram : @carina_berry carinaberry.com

Ve g

n a

Baking with Protein Powder!

I use protein powder as a substitute for flour. It’s a great way to save carbs and calories and add protein to your diet.

There are wonderful hemp/ sunflour/rice proteins that have much better nutritional values and also taste much better than flour! Plus they give every recipe that special something in taste.

Give it a try!

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l es ff a W

INGREDIENTS 1¼ cups oat milk + 1 tsp white or apple cider vinegar ¼ cup melted coconut oil ¼ cup maple syrup ½ cup rolled oats 1 cup gluten-free flour blend ¾ cup sunflower protein powder 1½ tsp baking powder Pinch of sea salt and cinnamon

Topping #1 ½ cup cashew yogurt Blueberries Topping #2 Rhubarb compote Chia seed pudding Cashew yogurt Strawberries and raspberries METHOD Start with the wet ingredients.

Combine the oat milk and vinegar in a bowl and stir well for a minute.

Add the melted coconut oil and maple syrup.

Now, in a second bowl add all the dry ingredients and whisk until well combined.

Add the dry ingredients to the wet ones and mix until you get a nicely homogeneous mixture.

Preheat your waffle iron and let the dough rest for a bit.

Use coconut oil or a nonstick spray to coat the waffle iron.

Now, pour about half a cup of waffle dough in the middle of your waffle iron. Cook until crispy golden brown.

Let your imagination run wild with the toppings.

Serve immediately with desired toppings, such as fresh berry compote and more maple syrup.

Store leftovers in a freezer-safe bag and reheat in the toaster for best results. It will keep in the freezer for a couple of months, but it’s freshest within the first couple of weeks.

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We log over 500,000 miles a year to personally visit our sourcing partners around the globe. We work closely with our growers to ensure fair prices and high quality.

Our partnerships also allow us to direct our giving to the specific needs of each community in which we work.

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INGREDIENTS 2 cups frozen mango chunks, thawed 10 oz coconut yogurt 2 tbsp vanilla paste 1 cup blackberries 6 ice cream sticks METHOD Blend mango, pour into molds and freeze for 2 hours. Pour a layer of yogurt, insert sticks and freeze for 3 hours. Blend berries and vanilla paste and add to the molds. Return to freezer until set. To remove the ice pops, dip the tips into warm water for a few seconds and gently pull to release.

As a mother of five children (one with a severe disability), I need to stay as fit and healthy as possible, otherwise the “wheels” will fall off. Food plays a huge part in making that a reality. The food you eat impacts how you feel and function, so I strive to eat as healthy as I can. For me, that means plants and mostly raw.

What Wellness Means to Me: Being comfortable with who I am and the choices I make.

Best Advice from My Mom: Never underestimate the value of a strong work ethic.

Fastest Way to Shift My Mood: Going for a run with Ministry of Sound blasting in my ear.

Favorite Quote: “Go hard or go home.”

INGREDIENTS 1 (14 oz) can organic coconut cream 2 cups frozen cherries, thawed 1 tbsp coconut sugar 1 tsp maqui powder Juice of ½ lime, freshly squeezed 6 ice cream sticks METHOD Add all of the ingredients to a blender and process until smooth.

Pour into ice pop molds and place in the freezer until firm enough to insert wooden sticks. Keep in the freezer until frozen. To eat, run the mold under warm water and gently remove.

There are no secrets to good health. It’s simple: fresh food, fresh water, rest, exercise and good relationships.

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INGREDIENTS 1 cup frozen mango chunks 3 bananas ¼ pineapple 2 pitted medjool dates 1 large handful of baby spinach ½ cup water 6-8 ice cream sticks

METHOD Blend ingredients in a high-speed blender and pour into molds. Freeze for an hour and then insert the sticks.

Put the molds back into the freezer until frozen solid. To remove from molds, run under warm water for around 30 seconds.

THRIVE

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Ami Shoesmith INSTAGRAM:

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@the_sunkissed_kitchen

Everything I eat is healthy and I feel good about putting it in my body. I also make sure I make time to meditate in the evenings after CrossFit.

Being happy, spending time in nature, surrounding yourself with positive people, moving your body and eating healthily is wellness to me.

INGREDIENTS 1 pineapple 1 persimmon ½ pomegranate 1 cup blueberries 1 lemon 1 gold kiwi 1 green kiwi 1 cup strawberries 1 apple 2 passion fruits 1 red dragon fruit Handful grapes, sliced 1 mini zucchini, cut into star shapes (optional) Edible flowers

1 Cooking tofu in the air fryer is my latest obsession.

2 I use cooked fruit in place of sugar or maple syrup in my porridge. Cooking fruit gives it a whole new flavor and texture, and I think people underuse it as a natural sweetener that still has the fiber intact.

3

METHOD Cut all your fruit up, and arrange on a large platter.

Forget the rules and get creative.

Add some microgreens and toasted nuts! I love adding fresh fruit to my salad dressings!

Edible flowers and fresh fruit!

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INGREDIENTS 2 candy cane beets 2 small golden beets 2 watermelon radishes 3 cups pea tendrils 1 cucumber, shaved into strips with a vegetable peeler ½ cup cucamelons 1 cup cherry tomatoes 2 fresh figs ¼ cup pomegranate arils Edible flowers (optional) Handful rosella buds (optional) Handful celery cress Handful fresh mint 1 lemon ½ tsp herb salt

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METHOD Slice and arrange all ingredients except lemon and salt on a large platter, then top with the edible flowers and squeeze the lemon over the salad, along with the herb salt.

Love your tofu?

Go on, give it a good squeeze!

Tofu absorbs much more flavour if you squeeze the water out first.

It’s a breeze with our tofu press and will take your tofu dishes to the next level!

3 simple steps: 1. Place the tofu in the inner tub 2. Pull the elastic bands down over the hooks and leave in the fridge 3. Remove pressed tofu and enjoy

To buy a tofu press or to find out more go to

www.tofuture.com THRIVE

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The creation of Buffalo cauliflower wings changed my vegan life forever.

They are by far our most popular recipe, both on the blog and in real life.

If you want to convert someone from the dark side, this is the dish to make.

No one can resist a perfectly breaded and crispy bite of cauliflower slathered in sauce. If I post a photo of these wings, I immediately get texts from five friends announcing that they’re “just popping by to say hi.” They are that good.

INGREDIENTS • Baking sheet lined with parchment paper

• Deep fryer or heavy-bottomed saucepan fitted with a deep-fry thermometer 2 large heads of cauliflower, cut into large drumstick-like pieces 1 tbsp olive oil 1 recipe Eggcellent Eggless Dip (see recipe below) 2 cups unbleached all-purpose flour 1 tsp Himalayan rock salt 1 tsp garlic salt 1 tbsp paprika 1 tsp garlic powder 1 tsp onion salt 1 tsp freshly ground black pepper Vegetable oil for frying METHOD Preheat oven to 425°F.

In a large bowl, toss cauliflower with olive oil. Spread on a prepared baking sheet and roast in the preheated oven for 40 minutes, flipping halfway, until soft and slightly browned on the edges.

Meanwhile, place eggless dip in a large bowl. Set aside.

In another large bowl, whisk together flour, rock salt, garlic salt, paprika, garlic powder, onion salt and pepper.

Set aside.

In a deep fryer or heavy-bottomed saucepan, heat vegetable oil to 350°F. If you are frying on the stove, you’ll need roughly 2 to 3 inches of oil.

Growing up in Germany, my Omi and Opa had a garden. My Opa and I would head out to the garden before dinner, pick fresh lettuce and tomatoes, and dig up potatoes for my Omi to prepare. It gave me such a respect for food and how it is grown. I think so many of us eat mindlessly and often forget to stop and appreciate the ingredients—where they came from and who grew them for us to nourish ourselves with.

Toss roasted cauliflower in flour mixture and shake off any excess.

Transfer cauliflower to eggless dip and toss to coat. Transfer cauliflower back into flour mixture and toss well to coat.

Cook cauliflower in hot oil in batches, a handful at a time, for about 3 to 4 minutes, turning occasionally, until golden brown and crispy. Place fried cauliflower on a tray or bowl lined with paper towels to soak up excess oil. Let oil return to 350°F between batches.

Toss finished cauliflower in vegan sauce of your choice or eat au naturel.

Eggcellent Eggless Dip

Makes the equivalent of 4 eggs INGREDIENTS 1 cup + 3 tbsp unsweetened soy milk, divided 1 tbsp cornstarch METHOD In a mug, small bowl or measuring cup, combine 3 tbsp soy milk and cornstarch. Mix until smooth.

In a small saucepan, heat 1 cup soy milk over medium-high heat, whisking constantly, until steaming, but not boiling. Reduce heat to medium-low.

Slowly, whisking constantly, pour in cornstarch mixture. Cook for 5 to 7 minutes, whisking constantly, until it thickens to the consistency of whipped eggs. Transfer to a shallow bowl and let cool slightly.

To me, wellness isn’t about the latest diet, fitness trend or hot superfood; it’s about respecting my body and its needs, as well as respecting the environment around me by making conscious choices. It’s listening to my body and mind. Wellness isn’t just about being free of illness; it’s about maintaining mental, physical and societal well-being. I eat when I am hungry, I eat what I crave, and to the best of my ability I try to make food and lifestyle choices that respect animals, our environment and my fellow man.

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INGREDIENTS 2 tbsp melted coconut oil, divided 2 tsp paprika 2 tsp chili powder 1 tbsp pure maple syrup 2 cans (each 20 oz) young jackfruit in water, drained and rinsed 1 small onion, finely sliced 3 cloves garlic, minced ½ cup water ¾ cup vegan-friendly BBQ sauce (approx.)

4 hamburger buns 3 cups Eat the Rainbow Slaw (optional) METHOD In a large bowl, combine 1 tbsp coconut oil, paprika, chili powder and maple syrup. Add jackfruit and stir gently to coat. Cover and marinate for a minimum of 2 hours or up to 24 hours in the fridge.

In a large skillet, heat remaining 1 tbsp coconut oil over medium

I recommend taking a vegan culinary vacation to Berlin. It is my vegan safe space. I could travel there over and over again and never get over it. Not only do they have one of the best vegan restaurants in the world, Kopps (you’ve never experienced vegetables like this before), they also have an all-vegan grocery store called Veganz, packed with revolutionary vegan products and ready-made foods.

Spaghetti, garlic and oil. The fundamental building blocks of every fantastic sauce or meal are garlic and olive oil. This is my go-to quick lunch, dinner—and sometimes when I sleep in—breakfast. It’s my quintessential comfort food, no structured recipe needed.

Just get some spaghetti cooking. Then gently cook garlic in a skillet with olive oil until it’s lightly golden. Add the al dente pasta to the skillet with the garlic and oil along with a few tablespoons of pasta water. Over high heat, stir and toss the pasta rapidly until it is coated in the delicious creamy sauce. You can enjoy as is, or garnished with vegan parmesan and chili flakes.

I am completely obsessed!! Aquafaba is the water found in a can of chickpeas. It can be whipped like egg whites into meringue or replace eggs entirely in baking and icings. It has become my go-to egg replacer!

Three tbsp aquafaba is equivalent to one whole egg, and two tbsp is equivalent to about one egg white. If you’re using it as a binder: lightly whip the liquid until foamy. If you’re looking for meringue: whip for 15 mins until peaks form.

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heat. Add onion and garlic; sauté for about 3 to 5 minutes, until translucent. Add water and jackfruit with any remaining marinade; simmer for 10 minutes, stirring frequently, until liquid has reduced slightly. Cover and reduce heat to medium-low. Simmer for an additional 10 minutes, stirring occasionally, until tender.

Reduce heat to low. Using a potato masher or fork, break up jackfruit.

Cover and cook for an additional 15 minutes, stirring frequently, until all the liquid has evaporated.

Remove from heat.

Add BBQ sauce and toss to coat jackfruit. Add more BBQ sauce if you like your pulled pork really messy and gooey.

Spoon jackfruit onto bottom halves of buns. Top with slaw (if you’d like) and close buns. Serve.

Candice Hutchings is the host of The Edgy Veg YouTube channel (286,000+ subscribers and counting) and blog, which she co-founded with her husband, James Aita. The couple live in Toronto, Ontario, with their two dogs, Sir Winston Churchill and Harley Quinn (@vedgydogs).

The Edgy Veg: 138 CarnivoreApproved Vegan Recipes is her first cookbook.

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Crispy oven-baked potatoes and tofu. Add a little bit of starch to a dry spice mixture, marinate the potatoes and tofu with it, and bake on high heat. Both get super crispy!

Try to think out of the box. If you know a non-vegan recipe that requires eggs and you want to veganize it—just skip the eggs.

Many people don’t know that eggs are not really necessarily needed, especially for baking. In the meantime, there are many egg replacement products on the market. If you are not sure which one to use, just quickly make your own mixture by using 1 tbsp soy flour + 2 tbsp water, which replaces one egg, or add a mashed banana or apple sauce to your recipe.

Porridge in the morning is the best way to fuel my body. At first glance, porridge sounds boring, but in fact it is the most flexible meal I can imagine. The secret for a creamy base is a mixture between oats, your favorite non-dairy milk and a mashed banana. I try to vary the basic recipe with cacao powder for chocolate porridge, fresh berries and vanilla for a vitamin boost and pumpkin spice or cinnamon for cozy days.

Juicing is definitely my number one for detoxing and cleansing.

Also make sure to drink enough water during the day to hydrate your body and clean your system constantly.

We should all try using more nutritional yeast, kala namak (black salt), smoked paprika powder and truffle oil in the kitchen.

Happiness is homemade. For me, happiness means staying with the right people at the right place doing what your heart is beating for. And the good thing is we always have the freedom to change our situation.

INGREDIENTS 2 cups raw cashews Powder of 1 probiotic capsule ½ tsp sea salt 1 tbsp nutritional yeast 1 tsp white miso ½ cup filtered water METHOD Soak the cashews for 3 hours, preferably overnight. Drain the water and rinse the cashews.

Transfer all ingredients into a high-speed blender. Start blending and scrape down the sides if necessary. Repeat blending until all ingredients are combined into a smooth paste.

Prepare a 6-inch cake pan and line it with plastic wrap. This step makes it easier for you to separate the mixture from the pan later.

Transfer the cheese mixture into the baking pan and spread evenly.

Cover the pan with a cheesecloth.

Let the mixture sit at room temperature overnight.

The next day, carefully transfer the cheese from the pan to a sheet of parchment paper. Cover the cheese with cheesecloth. Leave it out at room temperature for two more nights. Flip the cheese once a day until it gets a rind. Do not touch the cheese during the flipping process. I recommend to use gloves to make sure that the cheese stays nice and clean.

Wrap the cheese in parchment paper. Place the cheese loaf into the fridge and let ferment for 2 to 4 weeks.

Occasionally check the cheese loaf to make sure everything is going in the right direction. If necessary, exchange the parchment paper with a fresh sheet. Cover the cheese loaf and place it back in the fridge to continue the fermenting process. The cheese should be dry and mold-free during the whole fermentation process.

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Always in your bag?

Peppermint oil.

Cooking, traveling, meditation, yoga, a big cup of herbal tea... but wellness can also be a good book.

Best advice from your mom?

Always have at least 10 dollars in your pocket.

Hashtags for inspiration + food? #recipes #veganrecipes #veganfood Ingredients you can’t live without?

Oat milk, my homemade cashew cream paste, fresh berries.

INGREDIENTS ¾ cup chickpea flour 2 tbsp nutritional yeast 2 tbsp ground flax seeds 1 tsp baking powder ½ tsp ground cumin (optional) ½ tsp turmeric ¼ tsp kala namak salt (tastes like egg) ¼ tsp pepper ¾ cup water 5 brown champignons, sliced ¼ cup smoked tofu ½ onion, chopped 2 tbsp flaxseed oil (or other oil of choice) METHOD Mix all ingredients beside mushrooms, tofu, onions and oil, and let sit for 5 minutes. In the meantime, heat an iron skillet with 1 tbsp oil over medium heat and fry smoked tofu until crispy. Set 1 tbsp smoked tofu aside for decoration. Add mushrooms and onions, fry for a few more minutes. Transfer everything from the iron skillet to the batter mixture and fold in. Add the other tablespoon of oil into the skillet. Pour the batter into the iron skillet and reduce from high to low heat. Add some cherry tomatoes, red onions and smoked tofu on top of the omelette. Cook the omelette until dough curdles, around 5 minutes. Heat the oven to high broil. Place the iron skillet into the oven and broil for around 3-5 minutes until golden brown. Add fresh oregano and serve immediately.

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#snackin TERRAcolor @terrachips

©2018 Dana Alexander Inc.

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Simple and tasty. Oats, mango, strawberries, macadamia, coconut. Single-serving on-the-go cup. Exclusively at Whole Foods Market and bobsredmill.com

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Scientifically developed, multi-strain probiotic containing 14 live bacterial cultures proven to survive the high acidity of the stomach.

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A compilation of powerful herbs and mushrooms used for centuries as brain tonics.

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Make Your Own Chemical-free Cleaners maranda pleasant t’s time to open those windows, clear out our closets, hit reset and refresh our spaces!

We’re huge advocates for toxic-free homes, especially when you have children, who are more susceptible to illnesses caused from those questionable, unpronounceable ingredients on tons of cleaning products. Here are a few tips for every room in the house. Let’s celebrate the simple wonders of white vinegar.

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» Cleaning Your Mattress Naturally This removes odors and stains from your mattress naturally.

• Remove all of your bedding from your mattress.

• Spray the surface with diluted white vinegar.

• Allow surface to air dry.

• Sprinkle baking soda on top of your mattress.

• Vacuum baking soda completely off.

» Windows

• Deodorize a smelly garbage disposal by running hot water into the sink, adding lemon and orange peels, and turning on the switch.

• Polish your wood furniture with walnut oil.

• Remove drip candle wax from a tablecloth or napkins by applying ice to solidify it and then breaking or scraping off as much as possible.

Then sandwich the waxy area between pieces of brown wax paper and use an iron on the lowest setting to iron over the stain. The wax should melt and transfer to the paper. Repeat until the wax is gone.

• Use hot water or white vinegar to remove sticky labels from recycled glass jars.

• When you load a dishwasher, always face the cutlery handles up to prevent spreading germs as you unload it.

• Use and reuse glass jars to store just about everything in your kitchen.

• To keep mites and weevils out of your flour, add an entire nutmeg to the container.

Clean windows with a spray solution of 50/50 white vinegar and water. Wipe surface dry with lint-free cloth.

» Vinyl Floors

Mop your floors with a solution made of one part white vinegar and two parts warm water.

• Add a cloth or handkerchief scented with your favorite essential oils to your drawers and closets to keep clothes smelling fresh.

• To create your own dryer sheet, add 6 drops of lavender essential oil to an old handkerchief or cloth napkin.

Your clothes will smell wonderful, it will save you money and you’ll be protected from the chemicals in store-bought dryer sheets.

• A few drops of hydrogen peroxide and baking soda are great for pretreating stains.

Photos: [Top left] Society of Wanderers @societyofwanderers | Photography by Cricket Studio @cricket_studio. [Top + bottom right] Styled by Julia Green @greenhouseinteriors | Photography by @annetteobrien

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T H R I V E E CO H O M E

» That Spotty Kitchen Sink To remove hard water spots from your stainless steel sink, dampen a cleaning rag with white vinegar and rub at water spots. Rub at stubborn spots with baking soda.

Rinse sink with water.

» Counters & Surfaces Use a solution of one part water and one part white vinegar for general surface cleaning. Do not use on wood or marble surfaces.

» Garbage Disposal

Sprinkle ½ cup of baking soda into the drain. Follow with a cup of white vinegar. Let sit for 10 minutes, then pour boiling water down the drain with the garbage disposal running.

» The Washing Machine

To remove musty mildew smells from your washer, run 2 cups of white vinegar through the wash cycle with hot water.

Your bathroom » The Toilet Bowl

To keep your toilet bowl clean, pour about 2 cups of white vinegar into the toilet. Let sit for a few hours or overnight before scrubbing with the toilet brush.

» Removing Mildew From the Shower/Bath To remove mildew from your shower or bath, spray white vinegar directly onto the mildew. Let sit for 30 minutes and rinse off with warm water.

» Removing Buildup From Your ShowerHead Fill a plastic bag with white vinegar and submerge the showerhead. Tie ends of the plastic bag with rubber bands and leave on overnight.

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T H R I V E E CO H O M E

Ingredients You Need to Keep Your Home Fresh, Clean and ToxiN-Free: o Essential Oils They add a great smell to your cleaners. Buy the ones that come in dark glass bottles and store them away from heat and direct sunlight.

Try lavender, lemon, orange, peppermint, eucalyptus and tea tree oil. o Olive oil o Sea salt o Lemon Castile soap o Baking soda o White vinegar Make sure it is made from natural sources like a grain alcohol, rather than synthetically produced ethanol made from petroleum!

Buyer Beware: Toxic Cleaners So many chemicals contained in popular brands of cleaners and household products have been linked to serious health problems and chronic diseases like cancer, asthma and autism, just for starters. We really suggest supporting companies making non-toxic brands, as well as purchasing pure ingredients that you can use to make your own cleaners to protect your and your family’s health.

We recommend never buying any products with the following ingredients: o Ammonia o Butoxyethanol o Chlorine o Perchloroethylene (often used in the dry-cleaning process) o Phthalates o Sodium hydroxide o Triclosan

Create natural, chemical-free, inexpensive, homemade cleansers for your house and office in just a few minutes for a fraction of the price.

MAKING ALL-PURPOSE CLEANER Make your own all-purpose spray cleaner by combining 1 cup of white vinegar and 10 drops each of tea tree oil and orange essential oil in a quart-size spray bottle and then adding enough water to fill almost to the top. Shake it well and it is ready to go. The vinegar and the tea tree oil both have antibacterial qualities and the orange oil gives the solution fresh scent.

Make Your Own Natural Laundry Detergent For Pennies Save money with natural detergent. This mixture could last your family for an entire year. Think of the money you will save.

Make your own washing powder by mixing 16 cups baking soda, 12 cups Borax, 8 cups Castile soap flakes and 3 tablespoons of essential oils in a metal bucket. Stir well to evenly mix. Store the powder in sealable containers. Bam!

Natural Air Fresheners Stay away from those artificial, chemical-laden, plug-in kinds.

Mix 1 cup of distilled water, 1 teaspoon of baking soda and 20 drops of essential oil in a dark glass spray bottle. Shake the solution well before you use it. It keeps for 1 month. Experiment with a nice mix of essential oils like geranium, orange, sage, lemon and rosemary.

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Floors

The Toilet

Windows

Fill up a kitchen bucket halfway with warm water and add ¼ cup of dish soap, ½ cup of lemon juice or ½ cup of white vinegar, and 4 drops of lemon essential oil. Start mopping in the furthest corner and work your way towards the door.

Combine 2 cups water, ¼ cup liquid Castile soap, 1 tablespoon of tea tree oil and 10 drops of eucalyptus or peppermint essential oil in a 1-quart spray bottle. Shake it well. Spray the solution on toilet surfaces and then wipe clean with a damp cloth or sponge.

Combine 2 cups of water and ¼ cup of fresh lemon juice in a 1-quart spray bottle and shake well. Spray the solution on the glass, and use newspaper to wipe the windows clean and streak free, in a circular motion.

The Shower

The Sink

The Oven

Mix 2 cups water, ½ cup vinegar, ¼ cup of liquid Castile soap, and 20 drops of tea tree oil in a spray bottle. Spray the solution on the shower walls and floor, and then wipe them down with the washable cloth.

First, rinse with hot water, then sprinkle ½ cup of baking soda mixed with 6 drops of lavender or tangerine essential oil. When it stops fizzing, scrub with a damp sponge and rinse again with hot water.

Heat for 15 minutes at 350°F and then turn it off. When it has slightly cooled down, sprinkle baking soda and salt inside and wipe all the grease away.

Before You Call the Plumber If your kitchen or bathroom sink has a clogged drain, pour a package of baking soda down the drain. Then slowly pour 1 cup of white vinegar. Wait 5 minutes, and then pour 7 cups of boiling hot water. Run the tap briefly to see if the water is going down the drain. Always try this first. It might save you a small fortune.

Oh, The Miracles Of Baking Soda » Baking soda is terrific for absorbing

strange and unpleasant smells. Keep an open box in the back of your refrigerator, dust your carpet with it 1 hour before vacuuming, and you can even sprinkle some in the bottom of your rubbish bins.

» For a laundry detergent booster, add

½ cup of baking soda to the water in your washing machine. Besides just softening and cleaning your laundry, it is effective at removing stains and eliminating odors, making it a real plus when you’re washing your yoga and gym clothes.

» Freshen your kitchen sponges by

soaking them for 1 hour in a solution of 4 tablespoons baking soda and 1 quart of warm water. Then just rinse and dry.

» Keep your cut flowers fresher longer

by adding a teaspoon of baking soda to your vase every 5 days.

» Before you scrub those pots and

pans, sprinkle baking soda on them with warm water and let sit for at least half an hour before you start scrubbing.

» Refresh your mattress and remove

stains by sprinkling 1 cup of baking soda mixed with 6 drops of your favorite essential oil all over your mattress. Leave it for 1 to 3 hours and then vacuum completely.

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Recipes from Zen and Tonic, with permission from Countryman Press, a division of W.W. Norton & Company.

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Ice Cube Trays Choose silicone ice trays to allow frozen cubes to be easily removed by flexing the tray.

Strainer A metal bar accessory used to remove ice from a mixed drink as it is poured into the serving glass.

Bar Spoon A long-handled spoon used for mixing and layering. Its length ensures that it can reach the bottom of the tallest jug or tumbler to mix ingredients directly in the glass.

Muddler A tool used like a pestle to mash, or muddle, fruits, herbs and spices in the bottom of a glass to release their flavor.

Cocktail Shaker A metal tin used to quickly and efficiently blend cocktails.

There are three different shakers: The Cobbler shaker is an all-in-one solution consisting of three parts: a metal tin, cap and built-in strainer. The Boston shaker consists of a shaking metal tin and a mixing glass tin but has no built-in strainer. The Parisian has the shape of a cobbler, but like the Boston, misses the built-in strainer.

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Jigger An hourglass-shaped measuring tool with one side measuring 1.5 oz, which is the size of a traditional alcoholic pour or shot. The smaller side, often called a “pony” shot, typically measures 1 oz.

And since you’ll be using lots of fruits and vegetables, it’s helpful to have a juicer, a blender and a muddler, so that you can squeeze, blend and mash up all your delicious ingredients as well.

Ice serves two purposes in cocktail making: First, it chills the cocktail while shaking or stirring, while also diluting the drink ever so slightly to drinking perfection. Second, it keeps the finished cocktail chilled while you enjoy it.

INGREDIENTS Distilled water, boiled and cooled 2 extra large ice cube trays 12 edible flowers METHOD Fill ice cube trays about ¹⁄³ full with distilled water and add a flower facing down.

Freeze. Once frozen, fill ²⁄³ full with distilled water.

Freeze again. Fill to the top with water and freeze again.

Ice is only as good as the water it came from. Consider using filtered water, spring water or boiled water to remove cloudiness. If you want your cocktails to look extra special, boil distilled water and let it cool before repeating the process. Pour your cooled water into an ice cube tray and freeze in a closed container. Your ice cubes will be clear and beautiful and won’t pick up any flavors from your freezer.

Flavored ice cubes are like jewelry for your drink—eye-catching and loaded with personality. They’re also functional: as the cubes melt, they add hints of flavor, turning even a plain glass of water into an aromatic sip.

You can freeze coconut water for your smoothies, pickled juices for your bloody mary, lemon mint for your water, and make hot chocolate, coffee and tea ice cubes. You can even freeze aloe water—very useful, especially after a day of sipping on your new concoctions poolside.

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T H R I V E MI XO L O GY TH E S W E E T S P O T nfusing spirits with flavor is a great way to experiment with your own personal tastes. The basic concept is to marry a variety of choice flavors into a base liquor to create a custom-flavored spirit. You can give your spirit a subtle hint of spice or deep, aromatic notes of flavor simply by choosing how long you let your infusion sit.

Follow these guidelines for best results: Strong flavors such as hot peppers, vanilla pods and lavender flowers only need a few hours to a day. Fresh herbs, ginger and citrus peels need one to three days, tops. Most fruits and berries need three to six days. Vegetables and hardy fruits like apples and pears need five to seven days.

Sweetness is a key component to any good drink, helping balance acid, bitterness and even alcohol. Swap your regular simple syrup and processed sugars for these natural ones for a healthy dose of sweet nutrients. Use natural sweeteners to create simple syrups.

Experiment with the following using equal parts sugar to water: maple syrup, blackstrap molasses, coconut sugar or date syrup. Pour equal parts water and coconut sugar in a saucepan. Heat the ingredients until dissolved.

Add flavor. Once the simple syrup is cool, strain the additional ingredients.

I N F U S I ONS Cocktails made with infused spirits or syrups add a complexity and depth that you can taste: an extra hint of cinnamon, a floral undertone, a prick of heat, a fresh hint of mint. Best of all, these infusions are simple to create. They just take a little time and some forethought.

TH E 411 O N GAR N I S H E S Besides adding a decorative touch to your drink, garnishes should also provide integral, complementary flavors and aromas. A strategically placed citrus peel on the side of a drink that a guest can rub and squeeze will release just a touch of aroma to stimulate the senses. Edible flowers, fruits, berries and leaves can also be used wedged between ice cubes and the glass to create overall sensory impact.

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This oregano-infused gin cocktail is elegant and aromatic, making this lovely gin infusion a refreshing choice for brunch.

3 oz oregano-infused gin 2 oz fresh carrot juice 1 oz fresh-squeezed grapefruit juice ½ oz passion fruit syrup (optional) In a juicer, press the carrot and grapefruit.

Combine all ingredients in a shaker with ice and shake vigorously.

Strain the mixture over ice in a cocktail glass and garnish with oregano.

O regano-I nfused Gin 1 cup gin 2 tbsp oregano Add oregano to gin and let set overnight covered at room temperature. Strain and store.

Passion Fruit Syrup 1 cup coconut sugar 1 cup water ½ cup passion fruit pulp and juice Combine the ingredients in a saucepan over low heat and bring to a boil. Let this sit for a half hour to cool, then strain, bottle and seal. Will keep for 2 weeks.

T i p : To preserve your syrups for longer periods of time, add a splash of vodka.

The herb is rich in fiber, vitamin K and omega-3 fatty acids and contains antioxidants that pack a powerful punch. The fresh, crisp carrot juice is rich in vitamin A, a nutrient that boosts eye and skin health and helps keep the immune system functioning properly. A splash of citrus adds a boost of vitamin C and a refreshing zing.

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chillers Summer

Thrive Pops

This rich, dreamy, dessert-like ice pop is energizing and uplifting. Made with raw cacao, it promotes detoxification and aids in the absorption of calcium.

3 oz bourbon 4 medjool dates ¼ cup dried, unsweetened cherries 2 tbsp cacao powder 1 cup coconut milk Blend together all the ingredients until creamy and smooth. Add ice and blend until frosty. Add bourbon. Set in ice pop molds and freeze for a minimum of 4 hours.

The sweet tropical mango paired with a hint of heat in this frozen pop will stimulate and delight.

3 oz rum 2½ cups frozen mango chunks ½ inch red jalapeño 1 tsp turmeric or ½ inch fresh turmeric root 1 orange, fresh squeezed 2 tbsp freshly squeezed lime juice Ice Blend all the ingredients together until smooth. Add ice and blend once more.

Transfer to ice pop molds, freeze for 4-6 hours.

The subtle yet fragrant trio of pear, jasmine and matcha green tea elevate this pop-tail to epic flavor proportions.

3 oz vodka 3 cups chopped ripe pear 1½ cups matcha tea, chilled ¾ oz jasmine syrup Blend all the ingredients together until smooth. Transfer to ice pop molds, freeze for 4-6 hours.

Jasmine S imple S yrup 1 cup water 1 cup coconut sugar ¼ cup dried jasmine flowers Add water, coconut sugar and dried jasmine to a saucepan and bring to a boil, stirring frequently. Once at a boil, turn off heat and allow mixture to steep for at least 20 minutes, until all the sweetener has dissolved. Strain syrup through a fine mesh strainer and store for up to 2 weeks.

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Food Hacks!

Carob Lovers

Try pure coconut mousse from coconut meat—it’s absolutely divine! I add it to my smoothies, oatmeals, cakes, etc., or just have a spoon or two directly from the jar. Another one is aquafaba—liquid from a can of cooked beans. It’s irreplaceable while preparing fluffy and crispy vegan waffles or pancakes. You just need to whip it up the same as egg whites and add it to your standard dough.

Carob is a wonderful substitute for cacao or chocolate! It has more nutritional benefits than cacao and it’s safer, as it does not contain stimulating ingredients such as caffeine and theobromine.

It not only has fewer calories; with protein, fiber and lots of vitamins, minerals and antioxidants, it’s a superfood! It also has a great effect on our immune system and lots of other wonderful healthy properties.

Fresh Herbs, Spices & Flowers When you mix fresh herbs, spices and flowers in different combinations, you can obtain all sorts of beautiful flavors and surprising tastes for your meals.

I try to decrease salt and sugar to a minimum as they are responsible for many health disorders when overused.

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INGREDIENTS Crust 1 cup rolled oats 1 cup ground almonds 10 fresh dates Pinch of salt Coconut oil

Filling 8 oz cooked chickpeas (roughly) ½ cup almond milk 1 tbsp nut butter 5-6 tbsp agave syrup (or other sweetener of your choice) 2 handfuls cashews (soaked overnight in water and drained before preparing ) 1 tbsp fresh orange juice 1 tsp nutmeg Frozen (or freeze-dried) blueberries METHOD Crust Blend rolled oats into flour. Add almonds, pinch of salt and dates and blend all together. When you take the dough into your hand, it should have a sticky texture and you should be able to make a ball from it. If it’s too loose, add a bit of cold water or coconut oil. Press it into baking mold greased with coconut oil. Put the mold into the fridge.

Filling Blend together chickpeas, almond milk, nut butter, agave syrup, cashews, orange juice and nutmeg. Add around 2 handfuls frozen blueberries, and for a more vibrant purple color, 1-2 tbsp 100% freeze-dried blueberry powder.

Put the filling on the crust and top with fresh blueberries.

Place in the freezer for a few hours. Thaw in the fridge before serving. You can also make coconut cream to make it look nicer. Blend 5-6 tbsp of coconut cream with 1 tbsp freeze-dried raspberry powder (you can add more if you want the color and taste to be more intense) and 2 tbsp of agave syrup. Cool in the fridge. Once it thickens, use it to make swirls or splashes on the tart. The tart can also be served with roasted pistachios and fresh mint—they go very well together!

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Joanna Nagórska

INGREDIENTS Crust ½ cup fresh dates ²⁄³ cup ground hazelnuts ¹⁄³ cup coconut shreds Pinch of salt

METHOD Crust Blend all ingredients together and form a ball from the dough. Place a sheet of parchment paper on the bottom of a cake pan and press the dough gently.

Place in the fridge.

Filling 21 oz natural tofu (preferably silken) 1 can coconut milk with at least 85% coconut, cooled in the fridge at least overnight 3 tsp agar 1 cup xylitol 2 tbsp tahini ¼-¹⁄³ cup lemon juice 1 tbsp vanilla extract

Filling Blend tofu with lemon juice until smooth. In a pot, warm up the coconut milk (only the thick part—around ¾ of the can) with agar. Let it boil for a minute or two. Add it still warm to the tofu together with xylitol, tahini and vanilla, and blend until all ingredients combine into a creamy texture. Add 1-2 handfuls of frozen raspberries or 2 tbsp of freeze-dried ones. Put the filling into the cake pan and decorate with fresh raspberries. Store in the fridge for at least a few hours before serving, as the cake must stiffen.

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sneh roy

@cookrepublic cookrepublic.com

prep time: 10 mins s e rv e s : 2 INGREDIENTS ½ avocado, flesh scooped 3 shots (3 oz) tequila 2 shots (2 oz) triple sec 1½ shots (1½ oz) lime juice Pinch of salt, plus extra to sprinkle 2 tbsp fresh coriander leaves, chopped Coriander sprigs, for garnish Lime slices, for garnish 1 cup ice cubes, plus extra for serving METHOD Place avocado, tequila, triple sec, lime juice, salt, chopped coriander leaves and a cup of ice cubes in a cocktail shaker.

Shake well until avocado is completely blended and creamy.

Fill two 10 oz highball glasses with ice cubes. Strain the cocktail over the ice in the two glasses.

Sprinkle with a dash of additional salt. Garnish with coriander sprigs and lime slice. Enjoy straight away.

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thrive rapid fire Something you always have in your bag?

A bottle of water.

Best advice your mom or grandma told you?

Always speak the truth.

Where do you get most of your inspiration?

Markets + cookbooks + Pinterest What hashtags do you use to find inspiration + food? #eatbetter #veganrecipes #greenfood #foodstyling Ingredients you can’t live without?

Chickpeas, cauliflower, mushrooms, garlic, avocado, almond butter and herbs.

What’s the fastest way to shift your mood?

A good cup of coffee.

One of your favorite quotes: “Whatever you are, be a good one!”

Something we wouldn’t know about you?

I learned to cook at six. I have severe cynophobia. I am a computer engineer by qualification. I wrote, styled, photographed and designed my cookbook Tasty Express in 40 days.

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prep time: 5 mins s e rv e s : 6 INGREDIENTS 25 oz frozen mango flesh ½ cup chilled coconut milk 1-2 tbsp maple syrup Big pinch of salt METHOD Place all ingredients in the jug of a high-powered blender and blend until smooth.

Serve immediately or store in an air-tight, freezer-safe container in the freezer for up to 2 months.

If frozen, thaw at room temperature for 10 minutes before scooping and serving.

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NOTES I peel, deseed and chop the mango flesh into small pieces before weighing the lot and freezing it. I have a couple of 25 oz containers of frozen mango pieces in the freezer, ready to go when I need them.

If you feel that your blender is struggling to blend the frozen fruit (due to lack of liquids), let the fruit thaw for 10 minutes and then process it.

This quantity makes 6-8 large scoops.

INGREDIENTS 3 tbsp olive oil 1 leek, thinly sliced (white only) 2 garlic cloves, minced 1 tbsp grated ginger 1 red chili, sliced 1 tsp black mustard seeds 1 tsp fenugreek seeds 18 oz mixed mushrooms (portobello, button and Swiss brown), thickly sliced 1-2 tsp hot curry powder 3 tomatoes, diced 1¼ cups coconut milk 1 tbsp mango chutney 1½ tsp sea salt flakes (or to taste) Extra chili slices, to serve Fresh coriander leaves, to serve METHOD Preheat oven to 390°F.

Place 2 tablespoons olive oil in a 12-inch ovenproof casserole/sauté pan. Add leek, garlic, ginger, chili, mustard and fenugreek seeds to the pan. Mix and place in the oven for 5 minutes until spices are crackling and leek is starting to caramelize.

Remove from oven. Add the mushrooms to the pan along with 1 tablespoon olive oil and curry powder. Mix well and return to the oven for 10 minutes.

Remove from the oven. Add tomatoes, coconut milk, mango chutney and salt. Mix well and return to the oven to bake for approximately 25 minutes, until the curry is a shade darker and thick.

Remove from the oven. Garnish with chili slices and coriander, and serve with brown rice.

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A e r o nau ti ca l E n g i n e e r , R e c i p e D e ve l o p e r a n d Fo od Photo grapher L i vi n g O u t H e r Pa s s i o n

@alicepages earlybrawd.com

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The basic principle is to soak your nuts and seeds in water prior to consuming in order to neutralize their enzyme inhibitors that block the absorption of nutrients by our bodies. Soaking is a way to activate seeds and nuts and most nutrients and benefits. It also makes them softer, better tasting and easier to digest. The best thing about soaking is that no equipment is needed and everybody can do it at home! Soaking is also the base of making nut milk! Nut milks, like almond or cashew, are at the very heart of a plant-based diet. Let’s have fun experimenting with different nuts like macadamia or pistachio, or even seeds like sunflower or pumpkin, or add some spices for extra flavor. I swear your breakfasts will go to the next level!

Salad is definitely at the base of my everyday diet, as it is versatile, nourishing and very easy to prepare, so I had to develop some tips to upgrade my regular green salad and make every meal an explosion of flavors. The dressing can change everything and make your salad restaurant worthy. Preparing a good dressing is all about balancing fat and acidity; basically use three parts oil to one part vinegar or lemon juice. You can make a killer vinaigrette simply by using olive oil, vinegar, salt and pepper, in the right proportions.

So good with a fresh summer tomato salad! Or add some sweeteners like agave and spices to create your very own vinaigrette. Just be creative, experiment and taste your dressing every time you add an ingredient to feel how it affects the whole flavor. My current favorite dressing is peanut and lemongrass sauce! I can basically add it in everything, from salad to stir-fry vegetables and rice. Another option to upgrade a salad is to sprinkle on nuts and seeds before serving, like peanut, almond, sesame, pumpkin or hemp seeds.

It will add awesome crunchiness to your salad.

Many people ask me for tips and advice to shoot food, and I think you definitely don’t have to be a professional or to have the latest $3,000 camera to take outstanding photos. There are some basics about general photography that also apply to food photography and can radically change the quality and power of your photos. Sketching, natural light, using the right props, and editing are tools I swear by. I always think about my photo composition and draft sketches on paper before shooting; that way I am sure to build a powerful photo and avoid taking tons of shots and spending hours sorting.

Natural light is your best friend! I almost never use artificial light, to the point where I literally schedule my week according to weather! Best moment to shoot, depending on where you are living, is on a slightly cloudy day, when the light is bright but diffused—never use direct light!

Then props—props are life! They will create the atmosphere and story around your dish—a cozy Sunday breakfast in bed, a healthy lunch on the go or a savory Mexican dinner with your friends.

Finally, editing is maybe one of the most important things as it can sometimes save even your most awful photos.

INGREDIENTS Yellow Layer ½ mango 2 bananas 1 cup fresh coconut milk ½ cup coconut water

Pink Layer 1 cup dragon fruit Juice of 1 lime 5 mint leaves ¼ cup coconut water METHOD Blend the bananas with the coconut milk in a high-speed blender until completely smooth.

Add the mango and coconut water, and blend again to combine. At this point, you should have a thick and perfectly smooth texture. Set the yellow mixture aside.

Prepare the pink layer by blending all the pink layer ingredients together at high speed until well combined.

Assemble Your Smoothie Pour the yellow mixture in two glasses up to ¾ full. Complete with the pink mixture on top.

Using a spoon, gently stir the pink layer to create swirls. Top with edible flowers, fresh mint leaves or coconut flakes.

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INGREDIENTS Sweet and Sour Tofu ½ cup plain firm tofu ¼ cup fresh pineapple 1 tbsp rice vinegar 1 tbsp agave 1 tbsp tamari 1 tsp tomato paste ¼ tsp garlic powder ¹⁄8 tsp smoked paprika Pinch of chili powder 1 tsp coconut oil (to brown) 1 tsp sesame seeds

Rice 2 cups cooked basmati white rice 1 tsp rice vinegar 1 tsp lime juice 1 tsp black sesame seeds 1 tsp minced fresh coriander Roasted Squash 4 slices squash of your choice 1 tbsp olive oil ½ tsp thyme ¼ tsp garlic powder ¼ tsp paprika Pinch of salt Peanut Lemongrass Sauce 2 tbsp peanut butter 1 tbsp rice vinegar 1 tsp agave 1 tsp water 2 tsp lemongrass stem 1 tsp minced ginger Assembly 1 carrot ½ avocado Greens: salad, edamame Candied nuts Fresh coriander METHOD Cook the rice according to the package instructions. Once cooked, cover with a lid to keep warm and set aside.

Preheat your oven to 400°F and line a tray with parchment paper. Prepare the roasted squash: In a bowl, combine all the seasoning ingredients (oil, thyme, garlic powder, paprika and salt) and mix.

Cut 4 large slices of squash and place them in the bowl.

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Stir well using your hands to completely coat the squash with the seasoning sauce.

Place the squash on the lined tray and bake for 25 minutes.

The squash is baked when beautifully golden.

Prepare the tofu marinade: Blend all the sweet and sour tofu sauce ingredients (except the tofu, coconut oil and sesame seeds) in a highspeed blender to combine well. Pour the sauce in a bowl. Cut the tofu in medium cubes and place them in the sauce. Marinate for 20 minutes while you prepare the rice and peanut sauce.

Rice Put the cooked rice in a bowl and add the rice vinegar, lime juice, black sesame seeds and diced coriander leaves. Stir to combine and reserve.

Peanut Lemongrass Sauce Dice the lemongrass stem and ginger. Blend all the sauce ingredients in a high-speed blender until completely smooth. Pour the sauce in a small bowl and reserve.

Sweet and Sour Tofu Heat a nonstick pan with the coconut oil. When hot, stir in the tofu with all the marinade and fry for 2-3 minutes. Once the sauce has thickened, add the sesame seeds, stir to coat the tofu and remove from the heat.

Assembly Prepare carrot ribbons using a vegetable peeler, slice the avocado and wash some greens. Prepare 2 large bowls.

Put some peanut sauce in 2 small sauce pots and place in the middle of each bowl.

Arrange all your elements in the bowls, around the sauce pots. Sprinkle with candied nuts, extra black sesame seeds and fresh coriander.

THRIVE RAPID FIRE Something you always have in your bag?

A spoon, just in case I meet a new plant-based ice cream on my way.

Best advice your mom or grandma told you?

Always believe in miracles and never give up.

What hashtags do you use to find inspiration + food? #plantbased #bestofvegan #feedfeed #foodphotography #foodplating Ingredients you can’t live without?

Peanut butter, obviously, cinnamon, chocolate, banana and … peanut butter?

Something we wouldn’t know about you?

Most of my best recipes have been made in pajamas.

even very small, or they can weaken the wrapper, which can break during dehydration.

Pour the mixture on a dehydrator tray lined with a nonstick teflex sheet.

Using a spatula, spread the mixture in an about ¹⁄25" thin even layer.

Dehydrate at 110°F for 7 hours. The wrappers are ready when dry but still pliable.

INGREDIENTS Mango Wrappers 1 cup ripe mango (about ½ large mango) ½ cup young coconut meat

When the wrappers are dry, remove them from the teflex sheet: return the telex sheet upside-down on a clean work surface (mango wrappers work surface side), and gently take the teflex sheet off the wrappers.

Cauliflower Rice ¹⁄³ head cauliflower 1 tbsp rice vinegar 1 tbsp agave

Cauliflower Rice Remove the florets from ¹⁄³ cauliflower head and place them in the bowl of a food processor. Pulse several times to break the florets until you obtain semolina-sized grains.

Pink Sauce ¼ cup soaked cashews ¼ cup pink dragon fruit 1 tsp tamari sauce 1 tsp agave 1 tsp water

Place the cauliflower rice in a bowl and flavor with the rice vinegar and agave.

Mix well to combine and reserve.

Assembly ½ avocado ¼ mango

Assembly Using a wet knife, cut the mango wrappers in 8"x8" squares. Cut the avocado and mango in sticks. Place the squared wrappers on a sushi mat and roll the sushi as usual: place cauliflower rice on half the sheet, place the mango and avocado sticks in the middle of the cauliflower, and roll using the mat. Wet the end of the wrappers with water to stick and help fix your roll. Using a wet knife, cut your roll in ¹⁄8" equal sections. Serve your sushi on a plate as it is or along with some greens (salads and mint work well), and with the dragon fruit sauce.

METHOD Mango Wrappers If you don’t have a dehydrator, you can buy coconut wrappers or use traditional nori sheets. If you do have a dehydrator, blend the mango and the coconut meat in a high-speed blender until perfectly smooth. No chunks should remain,

Pink Sauce Blend all the pink sauce ingredients in a high-speed blender until completely smooth. Pour the sauce into a small bowl and reserve.

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[Serves 4-6] INGREDIENTS 25 oz Hawaiian sweet potatoes (3 medium) 4 cups vegetable stock 10½ oz silken tofu, drained 3 oz white miso paste ½ oz green onions/scallions (white parts, reserve green part for topping) 1 tbsp sesame oil (optional) Black pepper, to taste 5 oz mixed exotic mushrooms 1 bird’s eye chili, sliced METHOD Wrap each sweet potato in foil and bake at 350°F for 50 mins. Once cooked, remove skin.

Add all ingredients to a high-speed blender and secure the lid. Blend until smooth. Warm as required.

Sprinkle soup with lightly toasted sesame seeds, sliced scallions and baked sweet potato chips if desired.

Serve hot soup with crusty whole grain bread.

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Active Aussie mum and ex-corporate banker who followed her passion to become a self-taught food photographer and stylist, making creative food art and simple, tasty whole food recipes.

@healthyeating_jo healthyeatingjo.com

INSTAGRAM:

Add some vegetables to every dish! Steamed and frozen shredded cauliflower and zucchini can be added to pretty much any sweet or savory dish, and they disappear and absorb the flavors of the dish.

I prep mine in advance and freeze for when I need it.

My dad recently passed away from colon cancer. So it’s a constant reminder to continue to eat more whole foods, fruits and vegetables, packed with protein and fiber, drink more water and exercise regularly.

I feel amazing eating this way. It makes my skin glow, and I have more energy for my family.

I eat fresh whole foods 80 percent of the time, and eat out or have treats the other 20 percent. Enjoying food with family, laughing and not stressing is important for ongoing well-being and mental health.

Food is medicine, but it’s also to be enjoyed. Life is about balance.

Herbs and spices, mustard and hot sauce. I basically add these to most of my meals for a load of flavor without a lot of calories.

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INGREDIENTS Blueberry Protein Dip 3 oz butter beans (cooked) ½ cup blueberries 2 tsp mustard 1 tsp vegan horseradish Season to taste

Baked Potato Fries 1-2 large potatoes, cut into fry or wedge shape METHOD Blueberry Protein Dip Mash or blend until smooth, adding water as required.

Baked Potato Fries Place on a lined baking tray and spray or drizzle with oil if desired.

Season with herbs, salt and pepper to taste.

Bake at 350°F for 20-30 mins, turning halfway through cooking.

Assemble bowl with dip, fries, sliced radish, mixed salad leaves, cherry tomatoes, cucumber and mini avocado topped with toasted sesame seeds.

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Oats, chia seeds, flax seeds, protein powder, zucchini, broccoli, legumes, tofu, hummus, nuts.

INGREDIENTS 1-2 tbsp red miso paste 7 oz marinated tofu 1 tsp tamari 1 tsp ginger paste (¾ oz fresh) 3½ oz organic buckwheat & brown rice noodles Bok choy, chopped 1 tbsp toasted black sesame seeds 1 green onion/scallion 3 cups water 5 oz mixed exotic mushrooms 1 bird’s eye chili, sliced

Miso paste, I love this stuff! I’m a savory girl through and through, and I just love the umami flavor that comes from this. Add it to soups, sauces, cashew cheese, dressings, etc. for a flavor sensation.

METHOD Add the water, ginger, tamari and miso to a saucepan and bring to a boil.

Add noodles, mushrooms and broccoli and reduce to a simmer, cooking for 2 mins.

Divide between bowls, adding green onion, chili and sesame seeds.

I add a sprinkle of chili salt for spice and texture. Serve immediately.

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METHOD Blend each layer of smoothie and set them aside in separate bowls.

In 2 pudding bowls, start pouring the yellow layer first.

Continue to build the rainbow by pouring the different layers directly in the center.

INGREDIENTS Yellow Layer ½ pineapple 1 banana 1 tbsp lemon juice

Orange Layer 1 mango 1 tbsp orange juice Pink Layer 1 cup raspberries 7 tbsp orange juice Purple Layer 1 cup blackberries 7 tbsp orange juice Decoration ½ cup coconut yogurt

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Scoop the yogurt into a piping bag fitted with a 1 mm tip and decorate your smoothies as you wish.

Tip: For even more deliciousness, I top the rainbow smoothie bowls with pomegranate seeds or coconut flakes.

“Fall down seven times, stand up eight.”

My secret for a nutritious, gourmet, creamy salad dressing is the almond puree! Try mixing a little almond puree with your olive oil and apple cider vinegar; you’ll see it’s amazing!

I think we are not paying enough attention to our organic waste. Most of the time it goes to compost, or worse, to trash! Did you know that it is very easy to re-use peelings of organic fruits and vegetables (such as carrot, apple, pear, zucchini) or some leaves that are a bit too soft (kale, cabbage, leek, etc.) to make an amazing vegetable broth? I explain how on my blog.

I like to talk about healthy, holistic cuisine, which means that I pay special attention when I start cooking. Cooking is a creative and relaxing moment for me. I believe that it’s important to transmit love and good vibes to your dishes. It’s a great moment to share with others as well. I always invite my two-and-a-half-year-old son to join me in the kitchen. Since the beginning, I try to convey to him about the importance of homemade cooking, and together we create healthy, tasty, colorful and balanced recipes. My husband and I gave up processed food a long time ago. At home, we make our own pasta, plant-based milk, vegetable broth and even kefir. By the way, right now we are testing a recipe for coconut yogurt. It’s awesome!

Creating Kefir Lemonade I wanted to have a glass of kefir (which I made myself) and it was really hot outside. I was more in a lemonade mood than kefir, to be honest. That’s how I got the idea of making a kefir lemonade by simply adding the juice of a lemon and an orange to my bottle. It’s fresh, sparkling and 100 percent revitalizing!

I am a real acai bowl lover! Starting with fresh acai puree, I just add fresh orange juice, a few almonds and one banana. It’s soooo delicious! You must give it a try!

Paris is always a good choice! I love to go there once a year and discover new vegan restaurants. There are so many options there!

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Hearty Dishes

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Chipotle BBQ Jackfruit Sliders

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Oatly’s Ultimate Iced Matcha Latte

Immune-Boosting Refreshers and Pops

Cool Off with These Nice Cream Bowls

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and Summer Appetizers

Wings, Monster Burgers

59 Curried Quinoa Salad

Vegan Athletes & their Unusual Homes

Picnics in the Park

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onut B

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54 Perfect Lunch Salad Jars, Cauliflower

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strawberry Vanilla Tarts

Buckwheat Waffles, Epic Sandwiches and Omelettes

34 Let’s Dish. Waffled Tofu, Basil Pasta

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home. travel. wellness

to Navigating the World of Vacation Homes

Hacks and Foodie Travel

44 Vibrant Living, Wellness

Major Breakfast Inspo Bagels, Donuts & Muffins

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Let’s Eat Sweets

Summer Refresh!

s l Hea w o B lthy Br kfast ea 2

Lauren White on Where She Gets Her Protein, VanLife & Using Portion Control to Reach Her Fitness Goals

Oreo Brownie and Orange Cake!

42 Summer Rentals: Essentials

Feast for the Eyes

20 Vegan Lifestyle Influencer

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Italian

m o a R H e & i r i l l o o om p a N

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Crushed with no salt added, Crushed with onion, garlic and basil, Pizza Pasta sauce, Spaghetti sauce, and Spaghetti Sauce with no salt

soups, stews, pastas, salsas, sauces & casseroles

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Ingredients: Spaghetti Sauce Crushed Tomatoes Extra Virgin Olive Oil Kamut & Quinoa Twisted Pair Shiitake or Maitake Mushrooms Shoyu Soy Sauce See full recipe on the free Eden Recipes app

food available at edenfoods.com/store/ THRIVE

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Major Bliss

Coc onut B l i s s No B a k e M i n t Ch oc olat e Ice C re a m P i e

INGREDIENTS* Ice Cream Filling 1 pint Mint Galactica Coconut Bliss 1 pint Vanilla Island Coconut Bliss 3 tsp spirulina powder ¼ cup coconut water 2 drops of peppermint extract (or to taste)

No Bake Crust 1½ cups macadamia nuts 1½ cups shredded coconut ¹⁄³ cup agave syrup 2 tbsp coconut water ¹⁄8 tsp vanilla extract Pinch of salt 2 tbsp cocoa powder Vegan Marshmallow Fluff ²⁄³ cup aquafaba, chilled (liquid from canned garbanzo beans) ½ cup powdered sugar ½ tbsp arrowroot starch ¼ tsp pure vanilla extract ¼ tsp fresh lemon juice 1 cup dark chocolate chips, tempered over low heat in a double boiler Optional: Garnish with fresh mint METHOD Ice Cream Filling Add all filling ingredients to blender. Blend on high until smooth and even in color. Place in freezer while you make the crust.

No Bake Crust Pulse macadamia nuts in food processor until they resemble a coarse meal. Add remaining dry ingredients and pulse until mixture is well blended. Add wet ingredients and pulse until dough comes together. Scrape mixture into 9’’ pie plate or mold. Wet your fingers with cold water and press dough into an even layer.

Place in freezer for 10 minutes.

Remove crust and filling from freezer. Pour filling evenly over the crust. Using a spatula or back of a spoon, smooth out the top. Place the pie back into the freezer until set, about 2 hours.

Vegan Marshmallow Fluff Strain chilled liquid from 1 can of garbanzo beans into measuring cup. Whisk together sugar and arrowroot starch and set aside. Pour ²⁄³ cup aquafaba into stand mixer fitted with whisk attachment. Start mixer on low. You can also use an electric hand mixer. Gradually increase speed for 5 minutes until mixer is on high and soft peaks have formed. Turn mixer down to medium and add sugar mixture 1 tablespoon at a time until all incorporated.

You should see stiff and glossy peaks. Add vanilla and lemon juice and beat for another 15 seconds until incorporated.

Assembly Remove pie from freezer. Drizzle tempered chocolate over pie. Place 8 dollops of marshmallow fluff evenly around the outer edge of the pie (or spread across whole pie in an even layer). Cut pie while still frozen. Serve immediately.

Instagram: @coconutbliss

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*Use organic ingredients whenever possible.

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Drink Well

ello from Oatly, the Swedish company that invented oatmilk. Our friend Suruchi Avasthi created this recipe for an iced matcha latte and took some pretty pictures that she was nice enough to share.

INGREDIENTS 1 tsp matcha powder ½ tsp ginger powder ¼ tsp cinnamon ¼ tsp turmeric powder, optional A squeeze of agave, optional 2 cups hot water 1 cup Oatly Barista Edition Oatmilk METHOD In a small bowl, add the matcha powder, ginger powder, cinnamon, turmeric and agave.

Add the oatmilk into a blender and blend on high for about 30 seconds—this will get the milk all frothy to top off the matcha.

Fill two glasses with ice. Take the matcha mix from the fridge, stir to recombine any of the spices that might have settled to the bottom, and pour over the ice.

Top the matcha off with the frothed milk, and stir to combine.

Serve cold. Enjoy!

Add a splash of the hot water to the bowl, and using a matcha whisk, begin to combine the water and spices into a paste. Continue adding the hot water to the bowl in small amounts, whisking in between, until everything is combined.

Set the matcha mix in the fridge to cool while preparing the milk.

Suruchi says, “While I love my daily matcha for a midday pick-me-up, I like to experiment with different flavors like cardamom, vanilla and even things like maca to spice it up. Spices like ginger and turmeric add extra flavor to this drink while also including health benefits into my glass. I also love using Oatly oatmilk in this, because it froths so well, even when cold, while adding a delicious creaminess to my drink.”

Enjoy and be sure to check out Suruchi’s Instagram, @suruchiavasthi, and website, This Brown Kitchen, thisbrownkitchen.com

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INGREDIENTS Muffins ¾ cup brown rice flour 6 chia eggs (6 tbsp chia seeds soaked in 12 tbsp almond milk) ½ cup maple syrup ¼ cup melted coconut oil 2 tbsp cinnamon ¾ tsp baking soda 1 cup shredded zucchini ½ mashed banana

Avocado Chocolate Frosting 2 avocados ½ cup coconut milk 4 tbsp cocoa powder 3 tbsp almond butter 4 softened and pitted dates METHOD Muffins Preheat the oven to 350°F and line a muffin tin with 12 baking cups.

In a bowl, combine the brown rice flour, chia eggs, maple syrup, cinnamon, coconut oil, banana and baking soda and whisk well. Stir in the zucchini and fill the cups to the top. Bake the muffins for about 25 to 30 minutes on the middle rack and let cool in the pan before frosting them.

Avocado Chocolate Frosting Prepare dates by soaking them in hot water for about 15 minutes.

Once dates are softened enough, mix in a food processor with all of the other ingredients.

Frost muffins and store in refrigerator for up to 3 days.

I always roast my nuts and seeds before adding them into my recipes, whether I make raw snacks, baked goods or dressings.

It elevates the taste to a whole new level.

Don’t change for others, only yourself.

#foodstyling #foodphotography

Cocoa, coconut, nuts, almond butter, avocado

“It is health that is real wealth.”

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INGREDIENTS Bagels 7 oz sunflower seeds 3½ oz crushed roasted almonds (or other nuts of your choice) 2 oz pumpkin seeds 7 oz gluten-free oats 2¾ oz flax meal 1½ oz chia seeds 1 oz psyllium husk 2 tsp sea salt 2 tbsp fresh thyme 1½ oz coconut oil (melted) 2¾ cups water 2 tbsp maple syrup (optional)

Vegan Cream Cheese 1 cup cashews 2 tbsp tahini 3½ oz seeds (sunflower or pumpkin or both) 2 tbsp sesame seeds 1 squeezed lemon 1 tbsp brown rice vinegar 1 tsp sesame oil 1 tbsp nutritional yeast (optional) ½ cup water Salt and pepper METHOD Bagels Preheat oven to 400°F.

Place the sunflower and pumpkin seeds into a pan and roast over medium heat until golden brown.

Meanwhile, in a large bowl, combine chia seeds, flax meal, oats, psyllium husk, fresh thyme and salt. Once the sunflower and pumpkin seeds are done, add to to the bowl and mix well.

Add the wet ingredients and stir until fully combined.

Grease a donut pan with coconut oil, scrape the seed mixture into the pan and smooth with your fingers. Cover the pan and let sit for about 2-4 hours at room temperature.

When ready to bake, uncover the bagels and bake on the middle rack for about 45-50 minutes until golden brown. Let cool in the pan before serving. Store bagels in the freezer for up to 2 weeks. Heat and crisp up in a toaster oven/toaster before serving.

Vegan

Cream Cheese Bagels

Vegan Cream Cheese Soak cashews in water for about 4-6 hours.

Place the seeds in a pan and roast over medium heat until golden brown.

When it’s time, add all ingredients in a food processor and process until you get a smooth cream cheese-like texture.

Add water if texture is too thick. Store in fridge for up to 4 days.

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INGREDIENTS 1 tbsp beetroot powder ½ tsp vanilla extract 1 tsp cinnamon 1²⁄³ cups plant-based milk (almond, coconut, etc.)

METHOD Heat milk over low to medium heat for 5-10 minutes. In a mug or glass, add beetroot powder, vanilla and cinnamon.

Once the milk is ready, pour over beetroot mix and stir well.

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INGREDIENTS Donuts 1 cup hazelnuts ½ cup gluten-free flour 1 tsp baking powder ½ tsp baking soda ½ tsp ground cinnamon 3 chia eggs (6 tbsp plant-based milk mixed with 3 tbsp chia seeds) 2 mashed bananas ¼ cup almond milk ¼ cup melted coconut oil (cooled down)

greasing it with some melted coconut oil.

In a medium bowl, mash the bananas and add all wet ingredients. Mix well and set aside. In another bowl, mix all dry ingredients and add to the wet ingredients. Whisk well by hand and pour into the greased donut pan. Fill each donut up to ¾ of the way. Place the pan in the oven at 350°F and bake for about 13-15 minutes until donuts appear slightly golden brown.

White Chocolate Glaze ¹⁄³ oz cocoa butter ½ cup coconut milk (solid part) 2 tbsp coconut butter

Prepare white chocolate glaze by melting cocoa butter, coconut butter and solid part of coconut milk in a small pan over low heat. Prepare dark chocolate glaze by melting over low heat.

METHOD Roast the hazelnuts in the oven at 360°F for about 5 to 10 minutes.

Once cooled down, pulse them in a food processor to a fine nut meal.

Prepare the mini donut pan by

Once the donuts are cooled down, take them out of the pan and glaze with unsweetened dark chocolate or vegan white chocolate.

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I love the cheesy texture and just how much nutritional value it holds. Half a tablespoon of some brands will provide you with a full day’s worth of B vitamins! It can enhance your dishes and make them tantalizingly delicious.

Recipes like mac and cheese, roasted cauliflower and stir-fries will never be the same!

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INGREDIENTS 1 cup frozen raspberries ¼ cup coconut yogurt ½ cup cashew milk along with a handful of frozen cashews A bit of maca powder 2 frozen bananas method Take your frozen bananas and raspberries out of the freezer and let them thaw for a few minutes.

Gather the rest of your ingredients (except the frozen cashews), place everything in the blender and blend on high until everything is smooth and creamy. If it starts to melt, set in the freezer for an hour or until desired consistency has been reached.

Scoop into a bowl and top with the frozen cashews and any other desired toppings. If you want that “frozen berry” look you’ve seen on Instagram, take some extra berries out of the freezer (I find blackberries, raspberries, and blueberries work best) and set them on top of your smoothie bowl. They should get “frosty” within 10 seconds of hitting the warmer air. I also love adding granola for crunch.

INGREDIENTS ½ cup chia seeds (black or white) 1 cup plant-based milk A few tbsp coconut yogurt Blue spirulina Edible flowers METHOD Soak chia in milk overnight or for at least 2 hours, stirring for that first hour to break up the “clumps” of chia seeds that stick together.

When chia seeds have grown in size (absorbed the milk), mix in a few tablespoons of coconut yogurt to increase the flavor punch.

To put the parfait together: place coconut yogurt on the bottom, and start layering different layers of chia pudding. I mix in blue spirulina to make the nutritional value of this jar soar. I also put some edible violas to wow anyone I want to gift this to.

I don’t really detox or cleanse anymore. I used to do it when I was younger.

I think if you feed your body properly, there shouldn’t be a need for any detoxing. I do think that refined sugar can feed our body and we may get an imbalance in our gut. This can result in a distended gut or feelings of fatigue. So, the only thing I have been using as a “detox” are probiotics.

The type I use has multiple strains to help strengthen my good bacteria.

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I don’t track calories, but I think if you know how many calories you burn in a day (for example, I’ll burn 2,500 calories on a highly active day and maybe 2,000 calories on a slightly active day), then you can make healthy eating choices. Burning 2,500 calories may seem like a lot, but when I’m faced with eating a cookie or avocado with toast, I’ll be more inclined to pick more nutrient-dense choices that may keep me fuller for longer and help me ward off more eaten calories that may happen after the cookie has gone through my body.

Exercise is a celebration of what your body can do, not a punishment for what you ate. I think the only way we can really see a change in our bodies (or in life) is if we challenge ourselves.

We are capable of so much. We just have to try. I used to do a half hour of cardio/high intensity interval training every day. Recently, in the last month, I’ve increased my exercise routine to an hour of kickboxing/combat training, and the results have been phenomenal. Because my background has been strong in fitness since I was in middle school, I listened to my body and I knew it was ready to add more exercise to my day.

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method Soak a cup of oats in about 1½ cups of almond milk overnight. The next morning, warm it up on low in a small pot on the stove. Add in cinnamon, maple syrup, date syrup and half a ripe banana. Leave simmering for 5 minutes, adding more milk if it’s getting thick.

INGREDIENTS 1 cup oats with 1½ cups plant-based milk 1 tsp cinnamon 1 tbsp date syrup 1 tbsp maple syrup ½ ripe banana

Turn off the heat, and work on some compote next. Cut some ripe berries, throw them into a separate pan and simmer for 10 minutes on low. While cooking, add maple syrup, a touch of lemon juice and water, if needed.

After 10 minutes, shut off the heat and add chia seeds to thicken it up.

Serve the compote on the oatmeal and enjoy!

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Vegan Athletes & their Unusual Homes

San Diego, California

Lauren White Vegan Lifestyle Influencer, CPT, Yoga Teacher, Communication Professor Instagram: @veganlifebylauren veganlifebylauren.com van photos:

Jake Grove Photo photo of lauren:

Morgan Pierre Photography

We love that you are a vegan athlete. How has your diet impacted your performance, recovery, etc?

I have been involved in fitness my whole life thanks to my parents. I was a gymnast as a child, and never lost the love for strength and flexibility.

I tried to go vegan for the first time when I was in fifth grade, and truly have eaten very little meat or dairy ever since. In the past three years as a vegan, my energy is through the roof, I am more connected to earth, and I am more compassionate for all beings. My athleticism has improved drastically as well! I ran a full marathon last year with very little training, then a half-marathon, and then a Spartan race. Although I exercise vigorously on a daily basis, my body requires very little downtime. I do attribute my quick recovery and absence of fatigue or intense soreness to my plant-based lifestyle.

Tell us about your new life adventure and your new decked-out van, Jet! Yay! Jetty Jet Jet! I am so excited to share my new journey in my Vegan Van! I was motivated into this lifestyle by my BFFs, who custom-built their own van. I’ve always loved the idea of minimalism and not paying rent, but I never thought I would be a vanlife person (ya gurl is a little boujie), but I absolutely love it. It’s like living in an adult fort with all your favorite things within arm’s reach. I bought a 2018 Ford Transit high roof in March, and then used SD Campervans to do the full custom conversion for me. I sold pretty much everything I owned and moved out of my studio apartment in April! My first stop this summer is to Denver to see my family. Then, I’m going to go to San Fran and up the Pacific Northwest. After that, I want to head to Tulum and Costa Rica this fall! It’s all so exciting!

In January, I co-founded The Vanlife App, which will help people get into vanlife, connect with other vanlifers, and find camping places and facilities!

It’s truly going to be the complete resource for all things vanlife. Version 1 is launching in July on Android and iOS! Keep your eyes peeled!

Where She Gets Her Protein, VanLife & Using Portion Control To Reach Her Fitness Goals

How do you reach your fitness goals?

I think all bodies are different and thus need different things. For my body, portion control really makes or breaks my goals. It takes me a long time to get full, and I’m a bored eater, so when I start to feel like I’m going to mindlessly eat, I’ll have a cup of water or herbal tea, and then decide if I’m still hungry. Losing weight and building muscle should both be about nourishing your body in different ways with nutrient-rich foods.

But where do you get your protein? (We know you’re always asked.)

Ahhh... my favorite question. (Seriously!) I asked the same thing before going vegan, and it’s a terrific conversation starter. I usually answer with something along the lines of: “I get my protein where your protein gets its protein: from plants.”

Then I follow up with: nuts, legumes, broccoli, asparagus, soy, seitan, peas, etc. I have the inquirer look at me, and I mention that I’m clearly not malnourished or about to waste away. You can maintain body weight, increase it or lose some with a plant-based lifestyle, just like any other.

The good news is, your insides will be performing more optimally in the meantime.

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It’s very important that we re-learn the art of resting and relaxing.

N o t o n ly d o e s it help prevent the onset of many i l l n e s s e s t h at develop through chronic tension and worrying; it a l lows u s to c le a r o u r m i nd s, f o c u s , and find creative solutions to problems. —

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Crystal Hughes rhn, rpc Registered Holistic N utritionist + Professional Counselor Food photographer and Recipe developer Instagram: @crystalhughes heartfullynourished.com

Baru seeds from Brazil are wonderful!

I have been roasting them and putting a sweet maple syrup coating on them. They are packed full of manganese, vitamin E, phosphorus, zinc and magnesium.

A seriously amazing superfood.

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INGREDIENTS 4 green apples 1 large handful of kale ½ inch ginger ½ large cucumber 1 handful mint leaves 10 celery stalks 1 lemon

METHOD Wash all produce. Cut the peel off the lemon. Cut the produce up for easy juicing. Put all ingredients through your juicer, starting off with the ginger and leafy greens (mint, kale) and then follow with lemon, celery, apple and cucumbers.

I put ½ squeezed lemon in water and add in dandelion and milk thistle tea and liver-supporting foods like artichokes, greens, vegetables and fruits to help cleanse my liver twice a year.

makes 10 ice pops

INGREDIENTS 1 container unsweetened coconut yogurt 1 cup frozen cherries ¼ tsp vanilla 2 cups vanilla coconut yogurt 10 drops stevia METHOD Blend cherries, stevia, vanilla and 1 yogurt container in a

high-speed blender. Take your ice pop molds and add 1 tbsp vanilla yogurt and 2 tbsp cherry mixture, alternating the mixtures until the molds are filled. Put in sticks and place in freezer for 6 hours. Run under hot water for easy removal.

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INGREDIENTS 8 large carrots 4 oranges 1 inch ginger METHOD Place all ingredients in your juicer and enjoy!

I love to save all my scrap vegetable ends after cutting up for salads and other dishes. I keep them in a paper bag (to reduce plastic) in the freezer and make vegetable broth with the scraps when I have enough.

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PhotoS of Bettina:

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Simple goes a long way! Try fuss-free cooking with amazing ingredients.

The fresher the better!

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You will be able to taste the difference. Try getting your produce outside of a supermarket for a change and thank me later.

More is the key—go nuts! No rules: roasted veggies, pickles, creamy dressings, smoked grains. The more variety the better, I think!

I think we are so used to using animal products in our society and upbringing that fruits and vegetables and legumes take a back seat! The options are endless once you see the potential!

I love this breakfast, especially on a lazy weekend morning. It ticks all my boxes in terms of comfort, indulgence and appeasing that insatiable sweet tooth that we all have.

INGREDIENTS ¼ cup melted coconut oil, plus 1 tbsp for the waffle iron 1½ cups almond milk, shop-bought or home-made 1¹⁄³ cups buckwheat 3 tbsp cacao powder ½ tsp baking powder ½ vanilla pod (bean), scraped, or ½ tsp ground vanilla pod Pinch of salt

To Serve 1 cup coconut yogurt, store-bought or homemade 1 tsp grated lemon zest 1 tbsp maple syrup, plus extra for drizzling ½ vanilla pod (bean), scraped, or ½ tsp ground vanilla pod Handful of fresh fruit Micro herbs and edible flowers

Place all the remaining wet ingredients, including the melted coconut oil and almond milk, into a bowl and mix well.

Heat up the waffle iron and dab or brush with coconut oil. I use the small waffle iron where the waffles come out looking like a four-leaf clover. Ladle some of the batter mixture into the iron and cook until super crispy.

While the waffles are cooking, pimp up the coconut yogurt with lemon zest, maple syrup and the vanilla, stirring to combine.

Once the waffles have been cooked, serve with a dollop of the coconut yogurt, fruits, micro herbs and edible flowers, if using, and drizzle with maple syrup.

METHOD Start by heating the coconut oil in a pan on medium heat with the almond milk.

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Life truth: You are enough. We must remember that we are enough despite being told a gazillion times by different media that we are not.

I love a good sandwich—the more fillers the better— and this veggie sandwich is no exception. We all lead busy lives, meaning that sometimes fast food is the solution. It doesn’t get quicker and tastier than this.

Crunchy, fresh, tart, salty and delicious.

Best advice your grandma told you?

Work hard and the rest will come.

Favorite quote: “Expectations kill joy.”

Something we wouldn’t know about you?

I speak five languages.

pepper to taste before adding the top of the sandwich and giving it a good squeeze.

This is not date food—it is messy, gooey and absolutely yummy!

INGREDIENTS 2 slices of red onion 2 slices of tomato 2 slices of yellow (bell) pepper 2 lettuce leaves 4 slices of good-quality shop- bought bread, gluten or no gluten 2 tbsp Pumpkin Seed Pesto (see right)

The Ultimate Hummus 1½ cups tinned chickpeas, drained 3 tbsp light tahini Juice of 1 lemon 5 tbsp water ½ garlic clove, peeled 1 beetroot, chopped 1 tsp Dijon mustard 1 tbsp capers, chopped Pink Himalayan salt and black pepper, to taste

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Pumpkin Seed Pesto

makes 1 9 oz jar 1 cup olive oil, plus extra for sealing 1 cup pumpkin seeds Bunch of basil (1 oz) 1 garlic clove, peeled ½ tbsp each salt and black pepper METHOD Prepare all the veggies that are going into your epic sandwich and set aside.

For the hummus, add all the ingredients to a blender and blitz until you have a lovely smooth texture, then set aside.

Now get 2 pieces of bread and spread them with pumpkin seed pesto (if using) and top with the hummus. Layer with veggies in between. Add a sprinkle of salt and

The hummus is a great standby ingredient and will last for up to a week, covered, in the fridge. Add it to bowl food, toast or use it as a dip.

Pumpkin Seed Pesto Simply add all the ingredients to a blender and blitz until you have a lovely pesto. You can choose to blend until smooth or to a chunkier consistency, if you prefer.

The fantastic thing about this recipe is that it will keep in the fridge for at least 2 weeks. When you put it into a clean storage jar, make sure you cover the top of the mixture with a good layer of oil, as it serves as a natural preservative. One cm (½ in) above the pesto is more than enough.

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This is the perfect weekend brunch dish—excellent as a savory breakfast when you’re craving a filling meal.

Having lots of clients with allergies, this was the best egg swap I could come up with.

INGREDIENTS ½ cup chickpeas ½ cup water ½ tsp salt Small pinch of ground turmeric (for color) ½ tbsp apple cider vinegar ½ tsp baking soda 1 shallot, finely chopped ¼ red (bell) pepper, finely chopped Olive oil, for frying

Optional Handful of arugula or baby spinach 1 avocado, sliced 1 small scallion, chopped 1 tbsp pomegranate seeds Filling and Mango Salsa 1 tomato, finely chopped ½ mango, finely chopped 1 tbsp cilantro Salt and black pepper, to taste ½ red chili, chopped Drizzle of olive oil

I think we tend to forget that our bodies detox on a daily basis and cleanse themselves. We have amazing organs that do all the work for us. Of course, it helps if we make it easy for our bodies to digest good food. The more seasonal the better, and simple foods go a long way.

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METHOD Start by putting all the omelette ingredients into a bowl, except for the shallot and pepper. Give everything a good mix and set aside for 10 minutes.

Meanwhile, make the salsa. Add all the ingredients to a bowl, give it a good mix and set aside.

In a hot frying pan (skillet), add a drizzle of olive oil and fry the shallot and pepper for about 5 minutes.

Next, add the omelette mixture to the pan exactly as you would a traditional omelette and make sure it is evenly spread over the base. Fry for 5 minutes and then flip it over to cook the other side.

Get out a serving plate and transfer the omelette to it. Add one handful of arugula on one side and a spoonful or 2 of mango salsa, some sliced avocado, some small scallion and the pomegranate seeds, if using.

You can choose to eat the omelette or fold it over on one side so that it’s shaped like a half moon. This recipe is best eaten and served immediately.

Enjoy!

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For me there is no cooking without fresh herbs. They not only add awesome flavor to your dish, but also have remarkable health benefits. For example, parsley contains huge amounts of vitamin C and boosts your immune system, basil is effective against digestive disorders, thyme and rosemary aid digestion, mint improves sleep and sage has inflammatory properties.

That’s why, instead of flowers, my balcony brims over with scented fresh herbs in the summer.

Split peeled mung beans! They are not only versatile, delicious and a good source of protein, but also the perfect egg replacer! You can use them for pancakes, omelettes, frittatas, muffins, cakes and even gluten- and soy-free scrambled eggs! Just take ¾ cup of split peeled mung beans and let them soak overnight. Drain and mix them with ²⁄³ cup of water, salt, pepper, and a tsp of cumin or paprika powder in a high-speed blender. Now you can use this mixture like beaten eggs. For example, just roast some diced onions and veggies in your pan, pour in the mung bean mixture, stir and season according to your taste. It’s such an enrichment for my vegan cooking.

Substitute vegan cream with pureed cooked cannellini beans! I swear on this. Drain and rinse a can of white beans and blend it with 2 tbsp of nutritional yeast, a dash of soy sauce and plant-based milk as needed.

Use this mixture as cream for soups and sauces to get a nice, thick texture. Or try mushrooms in cream sauce. Sauté a diced onion and a handful of minced smoked tofu. When the flavor develops, add your diced mushrooms, cook for some minutes and pour in your bean cream. Season with salt and pepper and add some more plant-based milk to get to the desired texture. Round it off with lots of fresh chopped parsley and lime juice as you desire. It’s so good, creamy, not greasy, and this way you are enriching your dish with valuable carbs and lots of protein. Isn’t that cool?!

INGREDIENTS 35 oz watermelon 1 mango ½ red onion (1½ oz) 1 cucumber 2 limes Sea salt 14 oz firm tofu 2 tsp paprika powder 2 tsp chili flakes 2-3 tsp coconut oil for greasing A handful arugula leaves (2 oz) 1 small red onion 2 tbsp lemon juice 1 tsp black sesame seeds 2 tbsp creamy balsamic vinegar METHOD Use a melon cutter to produce ball shapes from the watermelon and mango flesh.

s e rv e s

2

Chop half a red onion into thin slices.

Spiralize a cucumber. Mix the cucumber spaghetti with the juice of one lime, the onion slices and

a dash of sea salt. Drain off water before serving.

Drain a 14 oz tofu block with kitchen paper and cut it into 4 slices. Drain well again and adjust the pieces to the form and size of your waffle iron, if necessary.

Season the tofu slices on both sides with sea salt, a dash of sweet paprika powder and chili flakes.

Grease the waffle iron with a tsp coconut oil and heat to the maximum. Waffle iron should be very hot. Bake tofu slices in your waffle iron till golden brown and crispy on the edges.

Put 2 tofu-waffles on each plate, add arugula leaves and season with the juice of the second lime, sea salt and black pepper. Add spiralized cucumber, watermelon and mango balls. Sprinkle with creamy balsamic vinegar and garnish with sesame seeds.

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INGREDIENTS 1 cup soy yogurt 1 ripe banana 2 limes 5 tbsp agave syrup 1 tsp vanilla powder 5¼ oz mango flesh (1 big mango) 1 orange Ice pop molds with wooden sticks METHOD Blend soy yogurt, banana, the juice of 2 limes, 3 tbsp agave syrup and vanilla powder till creamy.

Separately, blend mango flesh, 2 tbsp agave syrup and the juice of 1 orange.

Fill the yogurt mixture in the molds first. Add mango puree. Put in wooden sticks and freeze for at least 4-5 hours.

The Miracle of a Plant-based Diet Since I changed to a completely whole food plant-based diet six years ago, I’m thriving ever since. My skin went from dry and tired to healthy and vital, my hair is shiny, I’m physically fit and I never slept so well. I’m literally radiating from the inside out.

Secret to Keep Your Dishes Bright Baking soda for colorful steamed veggies and radiant green spinach pancakes! When veggies tend to lose their brightness and fresh tasty look when boiled or cooked, just add a teaspoon of baking soda and a dash of lemon juice while cooking. It will keep spinach, string beans, broccoli and other greens colorful. It’s healthy on top as baking soda is an antacid and helps alkalize your body. It reduces inflammation, balances pH and promotes your overall well-being and energy.

INGREDIENTS 1½ cups cashews (dry, don’t let them soak) 2 frozen bananas ½ cup coconut cream (solid, cold part of coconut milk) 1 tsp vanilla powder 7-8 tbsp maple syrup 1 tsp locust bean gum or tapioca starch ½ cup pitted medjool dates ½ tsp sea salt 1 dash of cinnamon 2 tbsp plant-based milk 1 pineapple 1-2 tsp coconut oil 1 tbsp lemon or lime juice Some slightly roasted coconut flakes Mint leaves for garnish Optional: 2 tbsp date syrup METHOD Puree cashews, frozen bananas, coconut cream, vanilla, 3 tbsp maple syrup and a small tsp locust bean gum in a high-speed blender till

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creamy. Transfer into a container, smooth with a spoon and put into the freezer during next working step.

Puree pitted medjool dates, 3 tbsp maple syrup, sea salt, a dash of cinnamon and 2 tbsp plant-based milk in a high-speed blender.

Swirl the date paste into the ice cream base. Smooth again. Put into the freezer for at least 5 hours or overnight.

Cut the pineapple (without its hard core) into slices. Heat the coconut oil in a grilling pan and roast the pineapple slices 2-3 minutes on each side till golden brown. Drizzle 1-2 tbsp of maple syrup over the slices while roasting.

Serve grilled pineapple slices with ice cream scoops, drizzle over some date syrup and garnish with roasted coconut flakes and mint leaves.

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INGREDIENTS Niceballs 1 onion (1½ oz) ½ cup minced green spelt 3-4 tbsp olive oil 1 tbsp soy sauce 1½ cups cooked red kidney beans 2 tbsp tomato paste ¾ cup breadcrumbs/panko 1 tbsp herbes de Provence or dried thyme 1 tbsp paprika powder 1 tsp cumin Salt & pepper 1 clove garlic

Tomato Sauce & Pasta 1 clove garlic 1-2 tbsp olive oil 4 tbsp tomato paste 14 oz can of chopped tomatoes ½ bunch of fresh basil (¾ oz) Salt & pepper 1 tbsp paprika powder 1-2 tsp agave syrup 9 oz vegan pasta of choice Pine Nut Parmesan 1 oz pine nuts, roasted 1 tbsp nutritional yeast 1 tsp sea salt METHOD Finely dice the onion. Rinse the minced green spelt in a fine-mesh sieve. Heat 1 tbsp of olive oil in a pan. Roast minced onion for about 2 minutes. Add green spelt and ½-¾ cup of water, soy sauce, stir and let cook for 4-5 minutes until liquid is completely absorbed and green spelt cooked. Let it cool down and soak for about 10-15 minutes.

Blend cooked beans with 2 tbsp of tomato paste and 1 tbsp of water. Mix cooked green spelt with kidney bean puree, breadcrumbs, herbes de Provence, paprika powder, cumin, salt and pepper. Form little balls with your hands. If mixture is too wet, add more breadcrumbs.

Heat 2-3 tbsp of olive oil in a frying pan.

Dice garlic clove. Fry niceballs in hot oil till golden brown. Add minced garlic during last 2 minutes of roasting.

Mince a second garlic clove. Heat 1-2 tbsp olive oil in a frying pan and roast the garlic.

Add 4 tbsp of tomato paste, a can of chopped tomatoes and let it simmer for some minutes.

Chop half a bunch of basil and leave some leaves for garnish. Stir in chopped basil and season with salt, pepper, paprika powder and 1-2 tsp of agave syrup.

Cook vegan pasta of your choice in salted water according to packet instructions.

Crush ingredients for pine nut parmesan in a mortar.

Warm up niceballs in your tomato sauce and serve pasta sprinkled with pine nut parmesan and garnished with basil leaves.

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On Stands Nat ional ly Now

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Summer Food Ideas for the Kids. Foodie Travel & Getaways.

A 5-minute Meal Foodie Travel Recommendations We’ve had the opportunity to explore many places in the world these past two years, and the vegan food selection is thriving! We love learning about different cultures and seeing how each individual culture is reflected in one’s food. We loved eating vegan in Ubud, Bali; our favorite restaurants were Sage and Alchemy. We recently stayed in Brooklyn for a few days and were blown away by the vegan options. We highly recommend Champs Diner, Little Choc Apothecary and Modern Love. We also love Kaffi Vinyl in Reykjavik. It’s the only all-vegan restaurant in Iceland, but it provides you with wholesome food in a hip environment.

Fun Getaways From The East Coast We’ve been to Iceland four times in the past year and a half. It’s such a beautiful place that is only a five hour flight away from us.

We always have a grounding and inspiring experience when we are in Iceland. You can explore the Golden Circle, go to the spa or an outdoor pool, or enjoy some hot springs over the weekend.

Favorite 5-minute Meals Avocado and toast with smashed chickpeas, sprouts and heirloom radishes. Sam would probably make a bowl of oatmeal with plantbased protein and topped with seeds and fruits, or a quick chickpea salad with kale, cucumber, onion, sundried tomato and pink salt.

Pink Pitaya Pineapple Nice Cream INGREDIENTS 1½ cups frozen pineapple ¹⁄³ cup coconut water 1 tbsp raspberries 1 tsp pink pitaya powder 1 tsp lemon juice METHOD Cut a pineapple in half, scoop out the middle.

Blend all ingredients for nice cream in a food processor until smooth. Scoop each nice cream into a half-pineapple “bowl.” Freeze for 4 minutes. Top with your favorite treats, such as raw chocolate, chia seeds, toasted coconut and dried raspberries.

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Best Advice You,ve Received?

Pineapple Blue Spirulina Nice Cream INGREDIENTS 1½ cups frozen pineapple ¹⁄³ cup coconut milk ½ tbsp frozen avocado 1 tsp blue spirulina 1 tsp lemon juice METHOD Cut a pineapple in half, scoop out the middle.

Blend all ingredients for blue spirulina nice cream in a food processor until smooth.

Scoop each nice cream into a half-pineapple “bowl.” Freeze for 4 minutes. Top with your favorite treats, such as raw chocolate, chia seeds, toasted coconut and dried raspberries.

Transform Your Salads I’m not a huge fan of salad unless it’s completely dressed up. Sam can eat a bed of greens, whereas I need a bit more than that.

I like to transform salads by adding pan-fried tempeh marinated with tamari or coconut aminos, coconut bacon, roasted chickpeas and pepita, hemp seeds, broccoli sprouts and, of course, some avocado. We typically don’t eat dressings with our salads; if we top salad with anything, it’s normally a homemade hummus.

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The Ultimate Guide to No Surprises

What to Ask Before You Book That Summer Rental!

Essentials to Beautifully Navigating the World of Vacation Homes and All the Things We Wish We Would ve Known

’

AKA, the Way to Not Totally Sabotage Your Trip AKA, Hosts, Please Include This Info in Your Listings ••• Maranda Pleasant •••

ou’ve invested a lot of resources, time and love in your vacation with your family, and your accommodation plays a huge part in that experience. Online sites have opened up a world of amazing possibilities and a way to experience different cultures, meet new people and live in a local’s home. That said, many of us have had less-than-savory experiences in our travels with booking people’s homes online.

Make sure you read the ENTIRE profile from your potential new host, especially with international travel, and ask them if you don’t see answers to the questions below.

I’m always surprised when hosts don’t put these basics in their profile, since it would save everyone time and help eliminate misunderstandings. Most rental sites do not cover you well as the renter, and many hosts know that you probably don’t want to find new accommodation after you arrive and discover these pitfalls, so they can get by with a lot. These tips can help ensure that the process is smooth and enjoyable for everyone.

Here are a few tips that can really enhance, and even save your trip.

SLEEPING

SIZE MATTERS

Look at the bedroom photos. Do you see any uncovered skylights above the bed, bringing that beautiful sunshine directly into your jetlagged eyes at 4:45 a.m?

Ask if the bedroom has skylights or uncovered windows. After 10 hours of traveling, you might not want a bright bedroom before 5 a.m. Once, in Copenhagen, we had five skylights above us. There is no travel mask that can save you from that. I find it very off-putting that people would rent a place without providing window coverings in the bedrooms for travelers.

Ask the exact square footage, since many hosts may use a wide-angle camera, making their spaces look much larger than they actually are.

This has happened to us several times. I’ve never understood why people don’t list this so families and groups can predict how comfortable they’ll be in a space.

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REMEMBER, IT IS NOT A HOTEL

FAST + CONSISTENT WI-FI

Always take your own shampoo and toiletries and never rely on the host for these types of essentials.

It is someone’s home, so it may not be pristine. That’s part of the charm. Remember to turn the AC off when doors are open or you leave the house, if you’re lucky enough to have a cooling system.

Air conditioning is outrageously expensive all over the world, so it is great to be respectful.

Check on the Wi-Fi, especially if you are working. Ask about the speed and if it’s reliable. Strong Wi-Fi can save you tons on calls, app usage and messaging while overseas. I always appreciate hosts that list this information, especially when they book loads of international guests, to save us from asking.

WHAT FLOOR, PLEASE

HOT + COLD!

NOISE + LOCATION

Especially in Europe, always ask what floor the rental is on and ask if there are elevators.

Usually there aren’t. Very few buildings have elevators, and if you are traveling with someone with mobility issues—elderly parents, young children needing strollers—you may not want to walk up and down four flights of stairs. Once, in Copenhagen, one of our editors broke her foot and had to limp around on crutches. There were 88 steps to climb in a narrow staircase, which was never listed in the rental. Also, note that many European countries calculate the floors differently, so if they say it is on the third floor, it is on the fourth floor to Americans. If you have a lot of luggage, have health issues, or are just on the lazy side, this is something to consider.

Can the temperature be regulated? No? Do they have fans so you can sleep without sweating, so your jet lag and sleeplessness don’t sabotage your trip? If not, you will have to open windows during summer to cool down, which will let all of the major street noise in, so you are back to square one with not sleeping. Many, if not most countries in the world don’t have AC, but it baffles me why they don’t provide fans, especially in summer. Here in London, we are presently waking up covered in sweat because the owner said fans don’t help. What? I am from the South and fans always help. Also, always ask about the heating situation. If you’re traveling to a desert landscape like San Miguel de Allende, know that those cold nights will leave your home cooler inside than outside. We froze in the evenings and could barely sleep without shaking, even though the daytime temperature was above 75 degrees.

Ask if there is active construction near your rental. I have rarely seen hosts be forthcoming about this without being questioned. One time in Mexico, we had a five-story building being constructed 18 inches away from our balcony, from 7 a.m. until 7 p.m. Hello, jackhammers. No. Just no. You think people would mention things like nine hours of power tools on your seaside rental. Also ask about the neighbors. Is there a restaurant underneath, or a nightclub nearby?

Ask about the general noise level if they don’t mention it. Are you on a busy, noisy intersection?

Is it considered a safe area? Many islands have dogs that bark all through the night, and there’s a laundry list of things you can’t anticipate, so read their reviews, especially if you are sensitive to sound. If they don’t inform you in their profile, or don’t have the time to answer your questions, I’d move along.

READ THE REVIEWS + BETWEEN THE LINES We never ever, under any circumstances, book a place that doesn’t have at least four reviews. Look for trigger words like “overall.” “Overall, it was a good stay.” Americans typically are uncomfortable leaving negative reviews, which doesn’t help you avoid pitfalls, but look for the key words to tell you that they had issues.

DON’T APOLOGIZE FOR ASKING I just read an article in Forbes that said Airbnb hosts have message boards saying that they should never rent to people who ask a lot of unnecessary questions. Granted, you should always read the full listing, but if you still have unanswered questions, they can take the time to respond.

GO AHEAD AND ASK FOR A DISCOUNT In that same Forbes article, it said that some hosts refused to consider guests who ask for a discount.

It mentions that they see that as disrespectful and they think that you will be high-maintenance guests. Seriously. I think you should always ask for a discount if the apartment or home seems overpriced—especially when you’re booking last minute. The truth is, many of these renters are making two to four times their monthly cost, and many of them have a full-time livable income just off renting their spaces, so don’t ever feel bad about asking for a discount, especially when it is way above market value.

GETTING AROUND + PARKING If you aren’t renting a car, ask how far their place is from public transportation. If you have a car, make sure you ask about the parking situation.

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Instagram:

@issys_happiness

I attach importance to seasonal, regional and organic products.

In addition to this, I use many herbs and spices and only a little salt in my dishes, which is good for my body.

I love to try out new things and new spice combinations that I got to know on my travels around the world. There are no limits placed on your creativity.

In my opinion, the vegan kitchen is anything but boring. It’s diverse, healthy and keeps you fit.

For me, it’s also important to drink enough. I love still water infused with some fresh fruits, herbs or ginger. It’s absolutely refreshing.

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INGREDIENTS 1 block firm tofu, cut into cubes 2 heads steamed broccoli 2 cups shredded purple cabbage 2 cups cooked edamame or snap peas 1 cup cooked rolled spelt or brown rice 1 carrot, peeled into ribbons 1 avocado, sliced 1 blood orange, sliced 1 tbsp harissa paste 2 tbsp agave syrup Juice from 1 lemon

Avocado toast! It’s super simple and super delicious. Just smash your avo, add some lime juice, salt and pepper, mix it, and spread on toast. That’s it. If I had a few more minutes left after this, I would add a topping to make the toast a little more special, like spiced chickpeas, sautéed mushrooms, tomatoes and cilantro, or in the summer strawberries, pomegranate or chili flakes. There are so many options, and it always tastes amazingly delicious and varied as well.

Dressing 1-inch piece fresh ginger, peeled 2 tbsp tahini 2 tbsp extra virgin olive oil Juice from 1 lemon Salt and pepper Toppings Sprouts METHOD The tofu is cut into 2-inch cubes and marinated in harissa paste, agave syrup and the juice of 1 lemon for about 10-15 minutes. Then it’s cooked in a frying pan for 5-6 minutes (as an alternative you can bake the tofu at 355°F for 20 minutes).

While the tofu soaks up the all the flavors of the marinade, you have time to steam the broccoli and cook the edamame as well as the rolled spelt.

The dressing is a mix of tahini, lemon, ginger and pepper. Put all ingredients together and blend them until they’re smooth. At the end, taste it and adjust some seasonings or even add olive oil if needed.

To assemble everything, divide the rolled spelt into bowls and add the steamed broccoli, cabbage, carrots, edamame, oranges, avocado and finally the tofu to it. Top the bowls with some sprouts, pour the dressing and enjoy.

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Buddha Bowl

INGREDIENTS 7 oz cooked chickpeas 3½ oz rolled oats ½ red onion 1 clove garlic 1 bunch cilantro 1 tsp harissa paste ½ tsp ground cumin Salt and pepper 4-5 tbsp sesame seeds

Tacos 3½ oz whole wheat flour ¼ cup natural water Dip 1 avocado ½ cup peas 10 basil leaves 4 mint leaves Juice of ½ lemon Serving Salad 1 fried sweet potato 4-5 radishes 10-12 small yellow tomatoes ½ sliced cucumber

METHOD Put all ingredients except the sesame seeds together and blend them until they’re smooth. Shape the falafel mixture into ¾-inch balls.

Cover the balls with the sesame seeds so that they stick to the surface. Cook with some olive oil in a frying pan for about 10 minutes (alternatively you can bake them at 375°F for 25-30 minutes).

For the tacos, just mix the flour with the water and knead into a dough.

Divide it into 5 equal pieces, roll them out thinly and cook them for 1 minute on each side in a pan until they’re soft.

The dip is a mix of avocado, peas, basil, mint and lemon juice. Combine everything and blend it until it reaches its desired consistency.

To assemble everything, put the falafel balls onto the tacos and add some salad, fried sweet potato, radishes, tomatoes and cucumber.

Pour on the dip and enjoy.

INGREDIENTS 35 oz rhubarb 9 oz strawberries 4 cups water 2 tbsp agave syrup Juice of 1 lime

Serving 2 limes, sliced Bunch of mint leaves Ice cubes METHOD Cut the rhubarb into small slices, put it together with the water and

the agave syrup in a pot and bring it to boil. Let it simmer for about 10 minutes until the rhubarb breaks down. Blend the stewed fruit and press the mixture through a fine-mesh sieve to extract as much as you can. Then discard the remaining solids and add the lime juice. Put the syrup into a refrigerator until it’s ready to use.

To serve, add the water, the lime slices, the mint leaves and some ice cubes for a perfect refresher on a hot summer day.

In my opinion, chickpeas are completely underused at home, especially here in Germany. I love these little brown beans, and they’re part of my everyday kitchen. You can bake or roast them, add them to a fresh salad or a bowl, turn them to hummus or falafel, put them into a soup or curry, and even more. They’re not only absolutely delicious and diverse, they’re also a high-protein all-rounder, which is important especially for all vegetarians or vegans out there. They are full of fiber, vitamins, minerals and essential amino acids, which are all important for a healthy body.

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Pancakes

with Stewed Fruits

INGREDIENTS 7 oz spelt flour 2 tsp baking powder 1 pinch of salt 3 tbsp coconut oil 3 tbsp maple syrup 1 tbsp apple cider vinegar 1¼ cups non-dairy milk (I use coconut or almond milk)

Stewed Fruits ¼ cup blueberries ¼ cup raspberries ¼ cup agave or maple syrup 1 vanilla bean, split and scraped Toppings 1 banana 2 figs 1 tbsp homemade granola METHOD Combine your flour, baking powder and the pinch of salt in a large bowl.

Take a separate bowl and mix up your non-dairy milk of choice with the vinegar to create buttermilk.

Leave it to stand for 5-10 minutes.

After this, add it together with the

Oat Bowl

Glorious

INGREDIENTS 3½ oz instant or rolled oats 1 tbsp linseeds 1 tbsp buckwheat 2 tbsp shredded coconut 1 tsp ground cinnamon 15¾ oz coconut soy yogurt ²⁄³ cup apple juice 1 shredded or grated apple

Toppings 1 tbsp homemade granola 2 figs 1 nectarine 1 bunch thyme

METHOD Put all the oats, the seeds, the shredded coconut and the cinnamon into a large bowl. Add all other ingredients and mix everything well. Cover your bowl and place it in the fridge for a few hours or overnight. Divide the oats into different bowls and top with your fig, nectarine, homemade and a small bunch of thyme. It’s very simple, but you’ll definitely love it.

Creating An Epic Salad For me, a salad has to be colorful, fresh and full of spice. In general, I use different kinds of green salad, cabbage, a lot of fresh herbs and everything that comes straight from the garden. In addition to this, I love to put fresh and seasonal fruits in my salad in the summertime. Last but not least, I always add some roasted nuts or seeds to make it a little crunchy.

When it comes to the dressing, I try to keep it simple and combine only a handful of ingredients. One of my favorites is a lemon-ginger-tahini dressing, which contains only lemon, ginger, tahini, garlic, salt and pepper.

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coconut oil and the maple syrup to your flour mixture and stir everything together until you have a creamy dough with no more lumps in it.

While waiting for the buttermilk you can prepare the berry topping.

Blend the blueberries, raspberries (or any other berries you like) and the syrup in a high-speed blender until it’s smooth. Put it into a pot, add the vanilla and let it simmer until you’re done with the pancakes.

Preheat a coated pan for 3-4 minutes over medium heat and take a paper towel to spread some coconut oil over the pan. Use 2 tablespoons of your dough for each pancake and wait for 1-2 minutes until you see some bubbles on the surface of your pancake. Flip it and cook it again for 1-2 minutes. To keep all of your pancakes warm while you finish cooking the rest, you can store them in a preheated oven.

Finally, top the pancakes with some bananas, figs and homemade granola, and drizzle it with your berry syrup.

INGREDIENTS 6¼ cups water 2 cups ice cubes 2½ lemons 10-15 basil stalks 4-in piece ginger METHOD Scrunch up the basil to release its flavors and put it together with the ice cubes in your pitcher. Cut the lemons into slices, squeeze them and add the juice as well as the slices to the rest. Finally, slice the ginger into strips and cover everything with cold water. Allow the water to infuse for 1-2 hours in the refrigerator. Serve ice-cold.

INGREDIENTS ½ watermelon 9 oz strawberries Juice of 1 lime METHOD Put the watermelon and the strawberries together with the juice of 1 lime into a blender and blend until smooth. To serve, add some ice cubes and lemon balm to have a perfect summer refresher.

I don’t have to think about it—it’s definitely Canggu in Bali. It is food heaven for all vegan and plant-based food lovers. Around every corner you’ll find a great cafe or restaurant with amazing dishes and all the best flavors Bali offers. I would recommend KYND Community, Cafe Organic Bali, Shelter Cafe, Nalu Bowls Shelter Bali, The Shady Shack, Sea Circus or Peloton Supershop, just to name a few options. But there are many more wonderful places, so it’s very hard to choose which one to pick.

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S a nta B a rb a r a , CALIFORNIA

Lunch Ideas Picnics in the Park

Chef

Denisse Salinas I nsta gr a m : @lepetitchefsb lepetitchefsantabarbara.com lepetiteats.com

Life’s Essential Ingredients: Olive oil, crunchy sea salt, fresh herbs, lemon

“

, e in h s n u s e th in e Liv k in r d , a e s e th in swim the wild air.

F a v orite Q u ote :

”

Hashtags for Inspiration + Food? #beautifulcuisines #theartofslowliving #eatprettythings #thefeedfeed #f52grams

Fastest Way to Shift Your Mood?

Take ten deep breaths.

Extending the Life of Ingredients Countless ingredients in our kitchens sit in our cupboards and refrigerators underused, only to eventually be thrown out. Food waste is a huge problem, and one way we can help remedy that is by thinking outside the box and extending the life of ingredients already standing by in our kitchens.

Stale bread can become homemade bread crumbs or croutons. Beet greens and carrot tops make wonderful pestos. Overripe fruit can be transformed into jam or drinking shrubs. Pickle onion scraps and Swiss chard stems. Freeze herbs in olive oil before they wilt. Aim to be more resourceful and think twice before throwing something away (unless it’s moldy or majorly expired!).

My Food Secret I’ve learned so many tricks over the years I’ve spent working as a professional chef and often share many of them on my blog. But by far the most valuable thing I’ve learned is to start with the freshest, most beautiful, peak-season ingredients you can get your hands on, and you’ll already have the foundation laid for creating an epic meal, gorgeous food photo or burgeoning food business— it really doesn’t have to be complicated or fussy.

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P rep T ime

2 0 min u tes C oo k T ime

1 0 min u tes

INGREDIENTS Crust 1 cup coconut flour ¹⁄³ cup almond flour ½ tsp salt ¹⁄³ cup maple syrup ²⁄³ cup solid coconut oil

Compote 3 cups rhubarb, chopped ¼ cup orange juice ¼ cup brown sugar Tart 16 oz dairy-free vanilla yogurt 8 oz dairy-free strawberry yogurt 1½ cups fresh strawberries, sliced Fresh mint leaves, for garnish METHOD Preheat the oven to 350°F. Add the coconut flour, almond flour and salt to a bowl and whisk to combine.

Add the maple syrup and stir with a spatula until the mixture achieves a crumbly texture. Add the coconut oil and mix until a dough forms.

{6

T ota l T ime

3 0 min u tes

S er v ings

TO

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Strawberry Vanilla Swirl Tart with Rhubarb Compote

Spread the dough onto a 9-inch tart pan with a removable bottom, pressing the dough evenly across the tart pan and up the sides.

Bake for 10-12 minutes, or until the crust is lightly golden brown.

Remove from oven and let cool completely.

While tart shell is baking, make the rhubarb compote. Combine rhubarb, orange juice and brown sugar in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about 5 minutes until rhubarb begins to soften.

Uncover and continue to cook for another 5 minutes. Remove from heat and cool completely.

Pour vanilla yogurt into cooled tart shell and spread to the edges.

Top with strawberry yogurt, also spreading to the edges. Run a toothpick or knife tip along the surface of the tart in different directions to create a swirl design.

Chill tart in the freezer for at least 1 hour to set.

Just before serving, garnish tart with rhubarb compote, fresh strawberries and mint leaves.

Try Aquafaba!

Aquafaba is an amazing sustainable byproduct from chickpeas that acts as an egg replacer and can be used to make vegan mousse, meringue, mayonnaise and so much more.

Jackfruit Sliders

P rep T ime

1 5 min u tes C oo k T ime

2 0 min u tes T ota l T ime

3 5 min u tes

with Chipotle Cherry BBQ Sauce

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INGREDIENTS Chipotle Cherry BBQ Sauce 1 tbsp olive oil ¼ cup finely diced onion ½ tsp ground cumin ½ tsp chipotle powder ½ tsp liquid smoke ½ cup ketchup 2 tbsp light brown sugar 1 tbsp apple cider vinegar ½ cup fresh cherries, pitted ½ cup water Salt and ground pepper, to taste

Sliders 1 (20 oz) can jackfruit in brine or water, drained and rinsed 1 tbsp olive oil 8 slider buns 1 cup slaw of choice METHOD Heat the olive oil in a saucepan over medium heat. Add the onions and cook until translucent. Add the cumin and chipotle powder and cook for another

Chef

Denisse Salinas minute. Add the ketchup, brown sugar and apple cider vinegar and bring to a boil. Reduce heat to a simmer and add cherries. Simmer for 5-7 minutes.

Remove sauce from heat and season with salt and pepper. Allow to cool slightly.

Transfer to a blender or food processor and puree until smooth. Set aside.

Heat the oil in a skillet over medium heat. Add the jackfruit and cook until blackened in spots, turning occasionally, about 5 minutes. Add half of chipotle cherry BBQ sauce and ½ cup water to skillet. Stir and cover; turn heat down to medium-low and cook for about 10 minutes, then stir again, adding more water if needed. Cover and cook for another 10 minutes.

Remove from heat. Using a fork, shred the jackfruit. Assemble sliders with slaw and BBQ jackfruit. Add more BBQ sauce if desired.

Great Advice Don’t waste time worrying about something that hasn’t happened.

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@topfoodfacts topfoodfacts.com

I n s ta g r a m :

You should really try eating raw sweet potatoes. I recently found out that unlike normal potatoes, we can enjoy crunchy sweet potatoes completely raw. Add them to a salad, grated or thinly sliced, and see for yourselves—it’s so tasty.

You probably know that we are what we eat, so when you fuel your body with natural food, natural things normally occur. For me, personally, going vegan balanced out my weight and left my skin cleaner and not greasy at all.

INGREDIENTS Layer 1 1¾ oz couscous ¼ cup hot water Sprinkle of chives Pinch of sea salt

Layer 2 1 tbsp pomegranate seeds Layer 3 1 medium sweet potato Salt and black pepper Layer 4 1 oz garden peas Salt

Layer 5 ½ carrot & an equivalent amount of cabbage Sprinkle of salt & black sesame seeds

Layer 6 A couple of cherry tomatoes METHOD To cook the couscous, boil some water (the same amount as the couscous) and let it cover the couscous for a minute with a plate on top. When it’s ready, mix in the chives and the salt.

For the sweet potato mash, peel the sweet potato and boil it for 30 minutes until soft. Mash it with a fork and season with salt and pepper.

Sautee the peas in some oil for 3-5 minutes and season with salt.

Stack up your jar and enjoy!

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INGREDIENTS 1 small head cauliflower ½ cup all-purpose flour ½ cup water ¼ tsp sea salt ½ tsp paprika ½ tsp black pepper ½ tsp finely chopped garlic ½ cup bread crumbs ● Sauce 6 tbsp soy sauce 6 tbsp sugar 4 tbsp rice vinegar 1 tbsp chili paste 2 tsp cornstarch A few dried chili peppers

METHOD Break the cauliflower head into wing-size parts.

Toppings Fresh spring onion Black sesame seeds

Make the sauce by mixing all the ingredients and cook it for 1 minute in a hot saucepan until it gets thick.

Garnish 7 oz cooked white rice 7 oz cooked broccoli

Take the cauliflower bites out and toss them into a bowl with the sauce so they get covered all over.

Mix the dry ingredients together, except the bread crumbs, and add the water.

Mix nicely until the mixture becomes smooth.

Start by dipping the cauliflower into the flour mixture and then roll them into the bread crumbs so they get nicely covered all over.

Bake in the oven at 390°F for about 20 minutes.

Return to the oven and bake for another 10 minutes, so the sauce becomes nice and sticky.

Serve with cooked white rice and sautéed broccoli, seasoned with salt and pepper.

Sprinkle the dish with black sesame seeds and spring onion.

I really like adding grilled vegetables to my salads. I love grilled eggplants or peppers dressed in olive oil, balsamic vinegar and finely chopped fresh garlic. They take your salad to the next level. For the spicy food lovers, you really need to try adding harissa to your salad dressing. Trust me, it’s incredible!

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INGREDIENTS Roasted eggplant Roasted big mushrooms Potato rösti Tomatoes Baby spinach Harissa Any type of vegan bun

Potato Rösti 1 fresh potato 2 tbsp flour 2 tbsp olive oil Salt & pepper METHOD We roasted some eggplants and some huge mushrooms, all the same size as your choice of bun.

The potato rösti is made by grating 1 fresh potato, mixing it with 2 tbsp of flour and 2 tbsp of olive oil, seasoning with salt and pepper, and frying in a pan for 5 minutes on each side.

Layer the burger by spreading harissa on the bread, and then the rest follows. The order is all up to you.

I would cook couscous with sweet corn, peas and mushrooms. The couscous takes 1 minute to prepare, and the vegetables and mushrooms only need to be sautéed in a hot pan for 3-4 minutes. Then mix it all together and enjoy!

INGREDIENTS 9 oz plain flour 2 oz pure cocoa powder 7 oz sugar 1 tsp baking powder 1 tsp sea salt 1 cup water ¾ cup vegetable oil 1 tsp vanilla extract ¾ oz walnuts ¾ oz hazelnuts ¾ oz almonds 1 big orange, sliced 1¾ oz vegan dark chocolate (for a shiny finish) Cinnamon powder

METHOD Mix all the dry ingredients (push them through a sieve first, so you get rid of any lumps).

Add the water, oil and vanilla.

Mix until well combined, add the nuts and transfer into a baking tray.

Bake at 355°F for 25-30 minutes.

Leave the base to cool down and then melt the dark chocolate and spread it on top.

Finish the cake with the orange slices and some cinnamon.

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INGREDIENTS 2 cups flour ¾ cup cacao 2 cups brown sugar 2 tsp baking powder 1 oz oil Pinch of salt 2 cups vegan milk Walnuts, to taste Oreo, to taste METHOD Preheat oven to 350°F.

Grease a 9-inch cake pan. Mix together flour, salt, sugar, cacao and baking powder. Add milk and oil and stir. Finally, add Oreos and walnuts and bake for 30-35 minutes.

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INGREDIENTS 1 cup quinoa 2 cups water ½ onion, chopped 1-2 cloves garlic, minced 2 tbsp oil 1 tbsp soy sauce 1 tbsp maple syrup 1 tsp curry powder ½ carrot, chopped ½ green pepper, chopped Croutons and spinach Salt and pepper, to taste METHOD Bring a saucepan with quinoa and water to a boil. Give it a stir, add a lid, reduce heat to low and cook for about 10 minutes or until liquid has been absorbed. ● Heat oil in another saucepan, cook onion and garlic over low heat, add green pepper and carrots, and stir until softened. ● Mix oil, maple syrup, soy sauce and curry powder in a small bowl. You can add some water if you want. ● Add cooked quinoa and sauce mixture into the saucepan and stir. Add pepper and salt to taste. Let it cook for about 5 minutes over medium-high heat, and finally add spinach and croutons.

My 5-Minute Meal It would be a kind of Buddha bowl—some lettuce, beans, chickpeas, tomatoes, pumpkin seeds, nuts, olive oil, vinegar and croutons, or maybe avocado or hummus toast with olive oil and tomatoes! So simple but so yummy!

INGREDIENTS 4 oz sugar ½ orange 3 tbsp chia seeds and water 1 oz oil ¼ tsp salt 4 oz flour 1 tsp baking powder ½ cup vegetable milk

The only truth I know for sure is that what you give comes back to you and that life is too short to do something you hate.

METHOD Preheat oven to 350ºF and grease one 6-inch cake pan.

Cut ½ orange in small pieces and process until smooth.

Combine flour, salt and baking powder in a bowl, set aside.

In another bowl, stir sugar with chia seeds and water. Add oil, the orange and milk, and finally combine the 2 bowls slowly.

Pour mixture into prepared pan and sprinkle with sugar. Bake for 35-40 minutes or until a skewer inserted in cake comes out clean.

Decorate the cake with berries or chocolate.

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