What is your fav kind of pasta? We looooove Kelp noodles 🌿 These translucent, wheat-free, and gluten-free noodles are low in calories and carbohydrates. They are a good source of minerals such as iodine, iron, and calcium. We love making them spicy cashew sauce or pistachio pesto. Other pasta alternatives we like to make are zucchini fettuccine, squash spaghetti, shiratake and palm hearts pasta. What pasta do you like the most? #nationalpastaday

Wonderful evening at #ad @kettnerexchange 🌿 Every bite of the Harvest Board from secret menu was like a surprise. Seasonal veggies (squash, roasted carrots), spinach, wild mushrooms, crashed potatoes and yellow cherry tomatoes. Such a delightful spot for a date at Friday night 🌿 #KettnerExchange @sdcmrestaurants

If you want to be HAPPY for a lifetime be a gardener 🌿 Grow your food 💚 🌿 Garden grown Romain leaves filled with celery, broccoli, creamy avocado, baked falafels, sprouts, edible flowers, served with baby portobellos and watermelon radishes from our garden 🌿

✨ Sufficient sleep, exercise, healthy food, friendship, and peace of mind are necessities, not luxuries ✨ Mark Halperin. Have an amazing day my friends! Sending all good vibes your way 💚

Dark Chocolate Caramel Bars ✨ Ingredients: Base: 1 cup walnuts 1/2 cup @jooliesdates dates 1 tbsp filtered water Caramel: 1 cup cashews soaked 1/2 cup dates soaked 1 tsp vanilla extract 4 tbsp coconut oil 3 tbsp filtered water Toppings: 1 cup @go_raw sprouted pumpkin seeds 1 cup @santabarbarachocolate unsweetened chocolate chips melted Directions: Line tin with parchment paper. Blend base ingredients. Spoon into the pan and press evenly. Blend caramel ingredients until smooth and creamy. Spread the caramel over the base. Freeze for 2 hours. Warm chocolate chips until melted. Remove the tin from the freezer, let sit on the counter for couple minutes, top with pumpkin seeds and slice into bars. Dip bars in chocolate and place them on a cutting board layered with parchment paper. Let’s set in the freezer for 30 min. Cut each bar in half. Experience pure joy!

GIVEAWAY is closed 🌿 I've partnered with @goodfoods to get you all ready to celebrate National Pasta Day which is coming up this Saturday 🌿 There will be three lucky foodies to win: • Good Foods Avocado Pesto 🥑 • Porcelain Serving Bowl with Wood Lid 🥣 • 2-piece spoon set 🥄 • Paderno World Cuisine 4-Blade Vegetable Spiralizer 🥕🥒🥔🥦 • Mixed Salad Dish Towel 🥗 To Enter: 1. follow @goodfoods & @pureveganfood 3. tag friends (each one in a separate comment), each tag counts as one entry. Open to US only 18+. Three winners will be chosen randomly ‪on October 15th at 10 am and will be contacted directly‬. Good luck 🌿

Meet Coconut Mango Tart of your dreams. Seriously, I was blown away by how delicious this turned out! No one would guess this tart is vegan. It’s smooth, rich and creamy but also light in texture. Ingredients: Crust: 1 cup almonds 4-5 @jooliesdates dates 1 tbsp @santabarbarachocolate cacao powder 1 tbsp coconut oil Pinch sea salt Filling: 1 1/2 cup coconut cream 1 cup coconut flakes 1 cup coconut water 1 tbsp monk fruit 2 lemons juiced 1 tsp vanilla 1 tsp @foodsalive agar powder Toppings: Mango Passion fruits Flowers Mint Coconut Directions: Blend crust ingredients. Press mixture into tart mold. Blend filling ingredients except coconut water and agar powder. Place coconut water and agar agar powder into a small sauce pan. Warm on medium heat until the mixture begins to bubble ligh, stirring to help the agar agar dissolve. Add this mixture to the filling mixture in the blender and blend once again to incorporate it into the filling. Pour the filling into the crust. Tap the pan lightly on the counter several times to release air bubbles. Place in the fridge for 2-3 hours to set. Remove from the mold. Add passion fruit and mango on top. Slice into pieces. Experience pure joy!

The whole weekend we spent in the southern Sierra Nevada mountains on a Kern River which is fed by snowmelt near Mount Whitney without WiFi which was actually available but we decided not to use 🌿 all the kids, our puppy and grandma ✨ Greeting the sun early mornings, enjoying overnight oats and chia puddings by the warming cozy heat of the campfire, swimming in refreshing (or call it freezing) gorgeous mountain river, sunbathing on huge rocks, hiking through the sunset weadows, baking juicy portobello mushrooms, savory plantains and sweet potatoes in the coals of campfire, star gazing...all repeated the next day! Zephyr slept peacefully in the tent with us and did his first super exciting jump into the water to join us all swimming! Watch the video and more pics scrolling the gallery 🌿🌲⛺️

My forever fav dessert which takes couple minutes to make. All you need is the best avocado, high quality one-ingredient almond butter and the darkest chocolate of your choice 🥑🌰🍫 I used @avocadoorganic @baseculture @theratreats

Good morning! I hope your day is as amazing as you are! Have a good Thursday- you deserve it!

Do you guys like spirulina? I love the flavor so much! And the color is just magical 🌿Spirulina is a blue-green algae that is high in many nutrients. In fact, it is so concentrated in good nutrients that it’s considered a superfood 💚 It detoxes heavy metals from the body, decreases blood pressure, reduces cholesterol, fights candida, increases energy, and lowers inflammation! So worthy to try to add this superfood to your recipes. Spirulina Chia Pudding Ingredients: 2 tbsp @foodsalive chia seeds 1 tsp @hawaiianspirulina powder 1 cup coconut milk Parfait: 2 tsp @baseculture almond butter 1 tbsp coconut cream 1/2 cup frozen wild blueberries 1/2 @go_raw Spirulina Sesame bar Directions: Whisk pudding ingredients in a jar and let sit on the counter for 15-20 min. Arrange parfait layers in the glass. Experience pure joy!

All Teya’s fav in one: fruits, art and Zephyr 💚🐾