• Blueberry

In a blender, combine 1 cup mixed berries (fresh or frozen).
Add 1 banana, 1 cup yogurt or milk, and a tablespoon of honey (optional).
Blend until smooth and creamy.
Pour into a glass and enjoy!

• Kiwi - Strawberry Smoothie

In a blender, combine 2 kiwis, peeled and chopped, and 1 cup fresh or frozen strawberries.
Add 1 cup yogurt or milk and a tablespoon of honey (optional).
Blend until smooth and creamy.
Pour into a glass and enjoy!

• Chocolate Smoothie

In a blender, combine 1 banana and 1 cup milk or almond milk.
Add 2 tablespoons cocoa powder and a tablespoon of honey or maple syrup (optional).
Blend until smooth and creamy.
Pour into a glass and enjoy!

• Avocado Ice Cream

Blend 2 ripe avocados, 1 cup coconut milk, and ½ cup sugar until smooth.
Add 1 tbsp lime juice and 1 tsp vanilla extract.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Freeze for a few hours before serving.

• Blueberry Ice Cream

In a saucepan, cook 1 ½ cups blueberries, ½ cup sugar, and 1 tbsp lemon juice until the berries burst.
Blend the mixture until smooth, then cool.
Mix 2 cups heavy cream and 1 cup whole milk, and combine with the blueberry puree.
Churn in an ice cream maker and freeze until firm.

• Strawberry Ice Cream

Blend 2 cups fresh strawberries, ½ cup sugar, and 1 tsp lemon juice until smooth.
Whisk together 2 cups heavy cream and 1 cup whole milk, then mix with the strawberry puree.
Pour into an ice cream maker and churn until thick and creamy.
Freeze for several hours before serving.

• Vanilla Ice Cream

In a saucepan, heat 2 cups heavy cream and 1 cup whole milk with 1 vanilla bean (split and seeds scraped) until warm.
In a bowl, whisk 4 egg yolks with ¾ cup sugar until pale.
Slowly add the warm cream mixture to the eggs, then return to the saucepan and cook until thickened.
Strain the mixture, chill, then churn in an ice cream maker.

• Mango

Puree 2 ripe mangoes with ½ cup sugar until smooth.
Mix the mango puree with 2 cups heavy cream and 1 cup whole milk.
Churn in an ice cream maker until creamy.
Freeze for several hours before serving.

• Chocolate Ice Cream

In a saucepan, heat 2 cups heavy cream, 1 cup whole milk, and ½ cup sugar until warm.
Whisk in ½ cup cocoa powder and 4 oz chopped dark chocolate until melted and smooth.
In a separate bowl, whisk 4 egg yolks with ½ cup sugar until pale.
Slowly add the warm chocolate mixture to the eggs, then return to the saucepan and cook until thickened.
Strain the mixture, chill, then churn in an ice cream maker.
Freeze for a few hours before serving.

• Vegan Raspberry Macarons

Almond flour, powdered sugar, aquafaba
Whisk aquafaba until stiff peaks form
Fold in almond flour and powdered sugar
Pipe rounds on parchment paper
Bake at 300°F for 15-20 minutes
Fill with raspberry jam or vegan buttercream

• Vegan Green Tea Matcha Macarons

Almond flour, powdered sugar, matcha powder
Whisk aquafaba until soft peaks form
Sift almond flour and matcha, fold into aquafaba
Pipe onto parchment-lined tray
Bake at 300°F for 15-20 minutes
Fill with vegan matcha buttercream or white chocolate

• Vegan French Macaroon

Almond flour, powdered sugar, aquafaba
Beat aquafaba to stiff peaks
Fold in almond flour, powdered sugar, and vanilla
Pipe onto a baking sheet, let dry for 30 minutes
Bake at 300°F for 15-20 minutes
Fill with vanilla vegan buttercream

• Vegan Green Tea Matcha Macarons

Almond flour, powdered sugar, matcha powder
Whisk aquafaba until soft peaks form
Sift almond flour and matcha, fold into aquafaba
Pipe onto parchment-lined tray
Bake at 300°F for 15-20 minutes
Fill with vegan matcha buttercream or white chocolate

• Vegan Coffee Macarons

Almond flour, powdered sugar, aquafaba
Whisk aquafaba with coffee essence until stiff peaks form
Fold in almond flour and powdered sugar
Pipe onto baking sheet
Bake at 300°F for 15-20 minutes
Fill with vegan coffee buttercream

• Vegan Chocolate Macarons

Almond flour, powdered sugar, cocoa powder
Whisk aquafaba until stiff peaks form
Fold in dry ingredients, including cocoa powder
Pipe onto parchment paper
Bake at 300°F for 15-20 minutes
Fill with vegan chocolate ganache

• Red Velvet

Prepare a red velvet sponge cake by mixing 1 ¼ cups flour, 1 tbsp cocoa powder, 1 tsp baking powder, and ½ cup sugar.
Add 2 eggs, ½ cup buttermilk, ½ cup melted butter, red food coloring, and 1 tsp vanilla extract, then bake at 350°F until done.
Cool the cake and slice it into layers, spreading cream cheese frosting between them.
Frost the outside of the cake with more cream cheese frosting and chill before serving.

• Kiwi Pastry

Prepare a basic sponge cake by whisking together 1 cup flour, 1 tsp baking powder, and ½ cup sugar.
Add 2 eggs, ½ cup milk, and 1 tsp vanilla extract, then bake at 350°F until done.
Once cooled, cut the cake into layers and spread whipped cream between them.
Top with sliced kiwi and more whipped cream, then chill before serving.

• Chocolate Pastry

Prepare a rich chocolate sponge cake by mixing 1 cup flour, ½ cup cocoa powder, 1 tsp baking powder, and ½ cup sugar.
Add 2 eggs, ½ cup milk, ½ cup melted butter, and 1 tsp vanilla extract, then bake at 350°F until done.
Cool the cake and cut into layers, spreading chocolate ganache or frosting between them.
Cover the entire cake with chocolate ganache and let it set before slicing.