To make the smoothie, blend pineapple, banana, coconut water, and honey. The toppings are peach, blackberries, sunflower seeds, and puffed rice cereal. Get the recipe at the bottom of the post.
To make the smoothie, blend kale leaves, almond milk, banana, avocado, ice, and agave syrup. The toppings are raspberries, banana, kiwi, chia seeds, and a drizzle of agave. By the way, both stemmed and torn large kale leaves or baby kale will work well in this smoothie bowl. Get the recipe at the bottom of the post.
Pay tribute to an Aussie classic by transforming the iconic Arnott’s Iced VoVo into a delectable tart. (Recipe by Katrina Woodman; Photography by Jeremy Simons)
The BEST Sweet Potato Salad recipe — with bacon, crunchy veggies, and a zippy mustard dressing. Easy to make, perfect for picnics and barbecues, and I never have any leftovers! Gluten free and dairy free.