🌱 by Lore Salas
Plant Based Pastry & Raw Chef | Professional Consultant | Recipe Creator & Food Photographer | Get my free Ebook ⬇️📍Byron Bay, Australia

How to Shuck Oysters

My Recipes
Hi guys! How was your V-day? Being honest, I’ve never celebrated it. I think it’s just another commercial day and I’m not into it. I like the idea of having an excuse to make sweet treats but you know I don’t really need one. That’s why I’m sharing this recipe today, because you don’t need a special day to make yourself happy. Just enjoy making (and eating) this healthy and delicious Peanut Butter & Raspberry Cups anytime! ❤️ PB FILLING INGREDIENTS: 3/4 cup cashews, soaked for at least 6h 1/3 + 1/4 cup peanut butter 1 tsp raw tahini 1/4 cup almond milk 1 Tbsp + 1 tsp maple syrup Pinch of salt RASPBERRY JAM INGREDIENTS: 1 + ½ cup fresh raspberries  1 Tbsp + 2 tsp raw honey (or maple syrup) 2 tsp lemon juice ½ tsp vanilla extract Pinch of salt 3 Tbsp + 1 tsp chia seeds CHOCOLATE INGREDIENTS: 1 cup raw cacao paste
1 cup cacao butter
1/4 cup maple syrup
1 tsp pure vanilla extract 
Pinch of salt METHOD: 1.Process the jam ingredients together (except chia seeds) until smooth. 2.Add chia seeds and stir until well combined. Let set in the fridge for at least 1h. 3.Prepare the PB filling blending all the ingredients until you get a smooth mixture. 4.Transfer to a piping bag and store in the refrigerator. 5.To make the chocolate coating, melt cacao butter and paste in a bowl over hot water stirring until melted. 6.Then add maple syrup, salt and vanilla extract and stir until incorporated.
7.Line a mini cupcake pan with paper liners. 8.Pour 1 tsp of chocolate into the muffin cups and place them in the fridge until set. 9.Pipe the PB cream in the center and 1-2 tsp of raspberry jam on top. The fill the cups up with the rest of the chocolate. 10.Sprinkle salt flakes on top and let the cups rest in the fridge for about 1 hour until harden ✨ (Recipe more detailed in my website) . . . #vegan #rawfood #dessert #cake #healthy #lovefood #tastingtable #beautifulcuisines #foodie #food #avocado #chocolate #foodblogger #feedfeed #whatveganseat #vegansofig #veganfoodspot #canon #photography #bestofvegan
Hello everyone! Remember I told you I was baking again? Well, I have actually been baking non-stop during the last 10 days. I’m currently working on a menu for a new restaurant and this is the third Banana Bread I have made so far 👩🏻‍🍳 Honestly, it’s getting better each time! Vegan, gluten & refined sugar free, it also has some yummy ingredients as pecan nuts, raw chocolate, peanut butter, and a few more ones. Everyone who tried it (btw, they were all meat eaters!) loved the taste and couldn’t tell it was vegan. That’s a success! 🙌🏻 I will probably make another one next week changing some ingredients but honestly, I think this is gonna be the winner! I have plated it with a scoop of coconut yogurt, shredded raw chocolate, and smooth homemade peanut butter. What do you think? Have a great weekend! ✨💕 . . . . #vegan #rawfood #dessert #cake #healthy #lovefood #tastingtable #beautifulcuisines #foodie #food #avocado #chocolate #foodblogger #feedfeed #whatveganseat #vegansofig #veganfoodspot #canon #photography #eeeeeats
I’m in the yellow & green mood this week ✨🌿 (my two favorite food colors) Since the recipe of this Matcha & Lemon Parfait is not on my website, I’m posting it here again so you can save it in case you want to make it. Have a great day! Recipe for 4-6 parfaits (depending on the size of your jars) INGREDIENTS FOR THE MATCHA CREAM: 2 cups cashews, soaked for 6 hours 1/4 cup water 1/4 cup lemon juice 3 Tbsp coconut nectar or maple syrup 1 + 1/2 Tbsp matcha powder 1 tsp pure vanilla extract 1/8 tsp pink Himalayan salt 1/4 cup coconut oil, melted INGREDIENTS FOR THE LEMON CREAM: 1 cup cashews, soaked for 6 hours 1/4 cup lemon juice 1/4 tsp lemon zest 1 Tbsp water (if needed) 1-2 Tbsp coconut nectar (depending on your sweet taste) 1/2 tsp nutritional yeast (optional) 1/4 tsp pure vanilla extract Punch of pink Himalayan salt 3 Tbsp coconut oil, melted INSTRUCTIONS: 1.To prepare the matcha cream, rinse and drain the cashews and blend them with the water, lemon juice, coconut nectar, vanilla, and salt. 2.Once you get a smooth consistency add the matcha powder and coconut oil and blend again until well combined. 3.Fill about 1/3 of each jar and place them in the freezer while preparing the second layer. 4.Place the remaining mixture in a bowl and store in the fridge until ready to use for decorations. 5.To make the lemon cream blend all the ingredients (except the coconut oil) in your high-speed blender until nice and creamy. 6.Stream coconut oil and blend for a few more seconds. 7.Pour the mixture over the matcha layers and refrigerate for another 2 hours or overnight. 8.When ready to serve, take your jars out of the fridge and dust the top and rims with matcha powder. 9.Place the reserved matcha cream in a piping bag fitted with a star-shaped nozzle and pipe the top of your jars. 10.Garnish with flowers and ground cherries if desired 🧡 . . . #vegan #rawfood #dessert #matcha #healthy #lovefood #tastingtable #beautifulcuisines #foodie #food #avocado #chocolate #foodblogger #feedfeed #whatveganseat #vegansofig #veganfoodspot #canon #photography #cake
Mango, Kale, Matcha Smoothie Bowl
When your greens taste great and also look beautiful! Behind this vibrant green color there is a blend of amazing ingredients as kale, fennel, banana, mango, avocado, matcha, and a few more secret ones. I’m not gonna lie to you, I’ve spent almost 2 hours preparing, styling, and shooting this bowl. But then you see the pictures in your computer and all the effort is worth it.
Good morning guys! I wish I could send you a box with these delicious Raw Truffles. Traditionally truffles contain butter, cream, refined sugar...These are healthy, vegan, and so creamy and delicate that literally melt in your mouth. You can find the recipe on my free E-book, that you can download from my website if you haven’t done it yet (find the link in my Bio) Thanks again for your positive feedback on my last post! You encourage me every day to keep doing what I do??‍? Now I’m on my way to the farmers market! ??‍? Happy day! ? . . . . #vegan #chocolate #byronbay #australia #rawfood #healthy #lovefood #dessert #tastingtable #beautifulcuisines #foodie #food #blogger #sugarfree #feedfeed #whatveganseat #vegansofig #veganfoodspot #canon #photography
I have a very sweet tooth, everyone knows that already. But I quit refined sugar 2 years ago when I was attending the Pastry school. Seems impossible but yes, I did it. I couldn’t believe the quantities of refined sugar (plus butter, eggs, flours, etc) behind every recipe. It wasn’t easy at all since I couldn’t try almost any of the beautiful and tempting pastries I was baking every day. During the first months I was very frustrated, I even considered to give up the school. But I was lucky enough to meet and learn from the most amazing chef who encouraged me to use alternative ingredients and to twist some of the recipes we were making. It was then that I discovered dates or maple syrup could be used instead of sugar, or coconut milk instead of buttercream, avocado instead of butter and so on. Then Dates & Avocados came to life. Since then my goal has been to convert desserts into healthy and delicious treats that everyone can enjoy with no regrets. So far I have experimented a lot with raw desserts and will keep doing it since I love how nutritious and beautiful they are. This year however one of my goals is to bring my baking skills to the next level by putting to use the knowledge I gained at pastry school and create healthy and delicious baked goods (and of course I will show you how!) *Note: in the picture I’m having a vegan doughnut with a beetroot juice because something I have learnt during last year is that balance is everything and the key to being healthy and HAPPY! I eat clean 99% of the time but I let myself indulge in some temptations from now and then. What do you think? Do you agree? Thanks for reading, I wasn’t expecting to write such a long post today ? . . . . #vegan #chef #baking #rawfood #healthy #lovefood #foodie #food #blogger #donuts #foodblogger #feedfeed #whatveganseat #vegansofig #veganfoodspot #canon #photography #organic #travel #healthylifestyle
Easy Miso Soup
The recipe of this comforting Vegan Miso Soup is dedicated to all of you dealing with extreme low temperatures these days. I’m sure it would help you to survive the freezing cold.
Good morning! 5am and heading to the airport ? Please JetStar don’t cancel or delay my flight again!?? I want to arrive to Byron Bay farmer’s market in time!?? In the picture, a Strawberry & Black Charcoal cupcake that I made a few weeks ago ? I need to play a little bit more with this recipe, but I wanted to share it with your since you gave me the color ideas. Hope you are enjoying the new year so far! ? . . . #vegan #rawfood #dessert #cake #healthy #lovefood #tastingtable #beautifulcuisines #foodie #food #blogger #chocolate #foodblogger #feedfeed #whatveganseat #vegansofig #veganfoodspot #canon #photography #sydney
Matcha & Lemon Parfaits
As promised (a while ago...) I finally found time to write the recipe of my Matcha & Lemon Parfaits for you! They are delicious and can be whipped in a flash! ?? Let me know your thoughts!