Think strawberry tea, pink vegan ice cream, iced hazelnut donuts and neon smoothie bowls. If you’re planning to go full femme this Galentine’s Day why not eat all the pink foods to celebrate?
We had Pantone phenom, Lucia Litman source the perfect shade for our V Day obsession: Pressed Juicery’s strawberry almond milk (it’s 14-1419, Peach Pearl!) and can’t really get over this sweet matchup. You can order a mini strawberry almond juice gram for a lova’ or friend through the end of Valentine’s Day – details below!
Strawberry ‘Nice Cream’ With Chocolate Quinoa Bircher | This version of nice cream comes from our favorite European blogger-photographer team, Green Kitchen Stories, and includes a genius “bircher” element for more fiber, protein, minerals… and chocolate. MAKE HERE
Hazelnut Flour Donuts | Sweet Laurel’s recipes always delight; they may be lacking grains, gluten and refined sugar, but damn are they delicious. These baked donuts are no exception, especially with a beet-dyed glaze we want to lick right off. MAKE HERE
No-Sugar Pink Chocolate Ice Cream | A coconut meat and watermelon base is alluring enough. The fact that this recipe uses zero additional sugar makes this a next-level obsession. Blend, freeze, devour, repeat. MAKE HERE
Strawberry + Basil Superfood Smoothie | Make superfood chef, Julie Morris’ juiced-up version of a classic strawberry smoothie recipe and recharge your morning with a little bery, basil-y brightness. MAKE HERE
Berry, Avocado + Coconut Butter Smoothie Bowl | Philosophie’s coconut butters are what our nutrient-dense foodie dreams are made of: raw coconut, maple syrup and a blend of hard-core superfoods, from goji and maca. These protein-packed smoothie bowls are just another excuse to crack open a jar and dig in. MAKE HERE
Chocolate Beet Cake With Pomegranates | There’s no love like the kind of love baked into a rich, refined sugar-free, gluten-free chocolate beet cake. We love this one from Botanica, especially paired with their strawberry, rose and hibiscus tisane. MAKE HERE
Coconut Raspberry Chia Pudding | What did we eat before chia pudding was a thing? Try it for the first or the hundredth time with this berry and hazelnut butter-topped version by our faves, Green Kitchen Stories. MAKE HERE