Who needs some vegan recipes??

Let me know your favorites and if you try any of these xx

>Chocolate Oat Pancakes With Blueberry Jam<

INGREDIENTS (pancakes) (makes 5-7 pancakes)

½ cup rice flour 

½ cup oat bran
1 tbsp coconut sugar

1 tsp cinnamon
1 tbsp cacao powder
1 tsp baking powder 

1 ½ cups
rice milk/any non dairy milk

1 big mashed banana

4-5 drops vanilla essence

METHOD: Combine dry ingredients first and mix in a food processor until looks like fine bread crumbs. 
Add wet ingredients (banana, milk, vanilla) and blend. 
Set a non stick pan on low/medium heat and spray with coconut oil. 
Use about 1/3 cup of the mixture for each pancake.

1 cup frozen blueberries
2 tbsp chia seeds soaked in water
2 tbsp water 1 tbsp coconut sugar
2-3 drops vanilla essence

METHOD: Combine and blend. Pour on top of the pancakes. Enjoy! xx
Instagram: @annietarasova

Here’s The Scoop:
A Sorbet Social

Bright and light, fresh and clean, sweet and tart, sorbet is as sunny… >

Here’s The Scoop:
A Sorbet Social

Bright and light, fresh and clean, sweet and tart, sorbet is as sunny as summer itself. Lately we’ve been dreaming of the fruity treat so much that we decided to make it the centerpiece of a whimsical early-summer shindig—the Ice Cream Social 2.0, if you will. It makes perfect sense when you think about it: we’re suckers for desserts, bright colors and impromptu parties, after all. So how did we take sorbet from left-side-of-the-ice-cream-counter to party pièce de résistance? We’re glad you asked…

We pre-scooped our flavors and arranged them like a rainbow across our table. (Let’s just pretend that ROYGBIV stands for Raspberry, Orange, Grape, Banana…) Play up the lovely hues by serving them in color-tipped bowls and keep the other serveware natural and neutral.

Our favorite flavors, herby-fresh strawberry basil and puckery lemon, come from our friends at Weckerly’s, a micro-creamery based in our hometown of Philadelphia. If only we could dip a spoon right into this photo!

Dress up your scoops with tasty toppings: chopped fresh berries, torn mint leaves, a dusting of coconut, even a splash of champagne—don’t try that with ice cream!

Ice Creamery Scoop

Polished Marble Dining Table

Soda Fountain Ice Cream Bowl

Russet Measuring Cups

Merienda Flatware

Zedora Stemware

Hammered Ridge Ice Bucket

Ceres Serveware

Faceted Ceramic Vase
What I am Cooking this Summer

Caprese Grilled Cheese Sandwich

Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema

Bruschetta Chicken Pesto Tart

Bacon Wrapped Jalapeno Popper Burgers

Slow Roasted Tomato BLT

Pad Thai Shrimp Burgers

Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans

Shrimp and Avocado Salad with Miso Dressing

Chopped Thai Chicken Salad

5 Ingredient Lemon Chicken with Asparagus 

Grilled Salmon with Avocado Salsa

Tequila Lime Grilled chicken Club Sandwich with Guacamole and Roasted Jalapeno Mayo


Because some of you asked me about the recipe from one of my latest posts - here’s the recipe! :) 
Recipe for the chocolate - brownie - smoothie: 
• vegan
• tastes like a dessert - no, even better!
really rich and creamy flavor 
• consisting of whole foods, no processed sugar or anything not natural

- 1.5 glasses of plant based milk (I used soy rice milk)
- some ice cubes
- 2 bananas (preferable ripe, because they are better for to digest plus they are sweeter)
- 1 teaspoon of peanut butter 
- around 4 tablespoons of cacao powder
- 2 - 4 pitted dates (depends on how sweet you want your smoothie)
- a tiny bit of water, if the smoothie turns out too thick
- some cinnamon and cacao as toppings 

- Mix everything in a high speed blender except the toppings 
- You probably have to start slowly and then speed up after a while, otherwise the cacao powder won’t mix very well 
- top everything with your toppings, I had 100% cacao powder and some cinnamon
- enjoy this lovely smoothie! :)

Feel free to message me how you liked it!
xx Amber