Spring Recipes Part 1.

By Jo Lippold

This winner of a tart is all allergy-friendly – gluten free, refined sugar free, vegan, and it still tastes delicious!

A Day On A Plate: Leah Vanderveldt, Author of The New Nourishing

By Leah Vanderveldt

While I do pack a lot of foods that are considered “healthy” into my day, I also try not to fixate on labels or get all moral about food, because I believe that pizza and wine shared with good friends are equally as beneficial to me as a big green smoothie is.Here’s what my day on a plate looks like.

A Day On A Plate: Sophie Jaffe, From The Philosophie

By Sophie Jaffe

Meet Sophie! I absolutely love that we've entered a time when healthy eating means celebrating colors, big flavor, and beautiful fruits, veggies, grains, and spices from the earth.

A Day On A Plate: Whitney Aronoff, Natural Foods Chef

By Whitney Aronof

Meet Whitney Aronoff, she is a Natural Foods Chef based in Laguna Beach, California. Whitney works as a personal chef and recipe developer, with a focus on healthy, whole foods cooking. This is what a typical day looks like for Whitney!

A cup of tea with Jade O'Donahoo author of Eat This My Friend

By Jade O'Donahoo

"I now know not to have non-negotioables. That it is ok to break the rules sometimes. Taking that pressure off had a really positive impact on my mental wellbeing!"

A Day In A Plate: Anna Feller, Wilder

By Anna Feller, Wilder

"I feel most comfortable in the kitchen, washing and chopping vegetables... This is my daily meditation."

The Ashaninka Story

By Loving Earth

Collaborating with indigenous growers is core to our philosophy. We use raw cacao grown by the Ashaninka community of the Peruvian Amazon, the largest indigenous community in Peru. This is vital in their quest to build a sustainable life for themselves and sustainable use of the rainforest.

Featured Foodies – The Little Plantation

By The Little Plantation

"I have very few if any 'non-negotiables' to be honest; life's too short to be too dogmatic and non-negotiables sound limiting and stressful. Having said that for me personally, I stay away from alcohol, always. I feel I'm wild enough as is ;)."

Featured Foodies - So Beautifully Raw, Sam Murphy

By So Beautifully Raw

"Aside from eating a plant based diet, I truly believe in the power of positive ‘self-talk’ – I’m definitely not perfect and easily fall into the habits of self-criticism, negative belief systems and other downfalls of having a busy & creative human brain, but I notice that every time I begin to become more present, more aware and in-charge of my inner-dialogue I notice a huge shift in not only the way I view myself & my body, but the way I feel."

Featured Foodies - Green Kitchen Stories, David Frenkiel & Luise Vindah

By David Frenkiel & Luise Vindah

"I (David) remember baking blueberry muffins with my mom when I was quite young. I believed that I almost baked them myself even though my mom actually did most of the work. I basically just got to pour in the blueberries and stir the bowl. And now, I am doing the exact same thing with our children (although my blueberry muffin recipe is a little different than my mom’s)."

Really Raw Chocolate from Bean to Bar

By Loving Earth

We have such a connection to chocolate, often seen as a guilty pleasure, an indulgent moment or as a reward, but rarely do we stop to question how it has come to be a perfectly packaged moment for us to enjoy. Where do all the ingredients come from and what do they go through to become a chocolate bar?

Featured Foodie - The Fit Foodie, Sally O'Neil

By Sally O'Neil

"I don’t really have rules around food, but my general approach is a lot of fresh, whole foods. Most days I eat a lot of lean protein and veggies, and plenty of healthy fats. I think I devour at least 5 avocados a week! For something extra yummy I love protein balls, dark chocolate or banana ice-cream."