Fresh strawberries are layered atop a silky, creamy, cashew-based “cheesecake” filling with a base of crunchy crushed graham crackers in these Vegan No-Bake Strawberry Cheesecake Jars.
Spicy, thinly sliced radishes and creamy butter (or vegan butter) complement each other beautifully—and a sprinkle of flaky sea salt and minced chives bring it to perfection.
If you’re looking for a delicious vegan option for tea party sandwiches, look no further than these colorful Beet Hummus and Veggie Sandwiches. These sandwiches are a wonderful option for a summer picnic, an elegant afternoon tea party, or a quick and tasty snack.
Made with pink Himalayan salt, dried rose petals, and rose essential oil, these beautiful Rose Bath Salts will transform your bath into a calming, rose-scented oasis.
Today, I wanted to share the personal practices that are helpful and meaningful to me. Spring Cleaning is such a personal ritual, so I encourage you to do what aligns with you, and really make it your own.
This dreamy, floral herbal tea blend is equal parts calming, uplifting, and romantic. Made with just three simple ingredients—chamomile, rose, and lavender—it’s a wonderful blend for enjoying on a quiet afternoon.
Inspired by one of my favorite Middle Eastern desserts, this decadent Halva Smoothie combines some of my favorite flavors—rose, tahini, cardamom, and honey—in one creamy, delicately aromatic frozen treat.
Last week, my little (definitely not so little anymore!) sister Skye celebrated her 22nd birthday! This year, she asked me to throw her a garden tea party for her special day, complete with tea, a lemon raspberry cake, and an assortment of desserts from her favorite French bakery.
Flower Ice Cubes are one of my go-to entertaining “hacks” because they’re SO easy to make, but they instantly take any drink from simple to fancy. I love serving them in store-bought lemonade and iced teas at summer gatherings.
With sweet raspberries, crunchy granola and coconut, and a creamy pitaya and banana base, this delicious and beautiful smoothie bowl is one of my favorite ways to eat dragonfruit.
This vibrant spring vegetable board (also known as a crudités platter) features an assortment of colorful spring vegetables like asparagus, carrots, and radishes. These veggies are SO GOOD with the three homemade spring dip recipes I made for this board: Roasted Beet Humus, Basil Pistachio Goat Cheese Spread, and Lemon Herb Yogurt Dip.
This Pistachio Goat Cheese Spread is basically a cross between whipped goat cheese and herby basil pistachio pesto. It’s the perfect combination of fresh, nutty, and creamy flavors and makes an amazing dip or spread to serve with spring or summer recipes.
This Lemon Herb Yogurt Dip is a fresh, tangy, creamy dip inspired by one of my favorite sauces of all time: Greek tzatziki. Made with aromatic, summery ingredients like fresh basil, dill, and lemon, I love to eat this versatile yogurt dip with just about any savory spring or summer recipe!
This Roasted Beet Hummus is perfect as a dip or sandwich spread. The roasted beets provide some subtle sweetness that works perfectly with rich tahini, savory chickpeas, and fresh lemon juice. And they also turn the hummus the most stunning hot pink color.
Fresh strawberries are layered atop a silky, creamy, cashew-based “cheesecake” filling with a base of crunchy crushed graham crackers in these Vegan No-Bake Strawberry Cheesecake Jars.