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Tess Masters
Los Angeles
blendaholic, smoothie & juice addict, ice cream fanatic, author, traveler, dreamer.

Spring Inspired Pizza

My Recipes
Brussels Sprout Chips
I love Brussels Sprouts Chips. I use them to snack on, and they're great to add as a topping for soups, stews, and stir-fries for crunch and awesome presentation.
Coconut Ice Cream
Vegan Coconut Ice Cream anyone? I've been making the recipe for years, and it never gets old. Yum! Don't forget I'm the editor of @thefeedfeed nice cream feed.
I'm at the @pacificwineandfoodclassic today in Newport Beach sharing my top smoothie tips and making the Pineapple Salsa from The Blender Girl Smoothies book and app - my all-time favorite blend. I'm also giving away a @kitchenaidusa Pro Line® Series high-speed blender to somebody in the tent! This smoothie packs a powerful punch without pushing out the paunch. It bursts with complex flavors that dance on the tip of your tongue and tickle your throat long after they’ve massaged your belly. This one is a stunner, and it does justice to every bite of even the best pineapple salsa. It’s not to be missed. PINEAPPLE SALSA SMOOTHIE serves 2 1 1/2 cups water 1 cup firmly packed baby spinach 1/2 cup cilantro leaves 2 tablespoons chopped cucumber 1/4 teaspoon finely grated lime zest 2 tablespoons lime juice 2 teaspoons finely chopped red onion 1 teaspoon minced jalapeño, plus more to taste 1/4 teaspoon natural salt 3 cups frozen pineapple Throw all of the ingredients into your blender, and blast on high for 30 to 60 seconds until smooth. Tweak jalapeño to taste. Photo @smartanson Styling @morganfood
Oh....this iced coffee is so so good. I tried a lot of iced coffees in L.A to nail this recipe, and it is deeeelish! Don't miss it. Recipe on the blog. Direct link in my IG Story. 📷 @trentlanz LINK:
My Awesome Almond Milk continues to be one of the most popular recipes on my site. Direct link in my IG story. So easy, and you can flavor it with strawberries, rosewater, cacao, or anything else that takes your fancy. I've just made a double batch this morning. So creamy and delicious.
The peaches are still delicious, and 'm having peach pie for breakfast. Well, peach pie in a glass. I froze some peaches I got at my local market. Boost the flavor with some dried apricots. Yum.... Serves 2 2 cups (480ml) unsweetened almond milk 1/2 cup (70g) raw unsalted cashews 1/4 cup (45g) chopped dried apricots (about 6) 2 tablespoons rolled oats 2 teaspoons fresh lemon juice 1 teaspoon vanilla extract 1/8 teaspoon ground cinnamon Pinch of ground nutmeg Pinch of salt 2 cups (320g) frozen peaches Throw everything into your blender (including any boosters) and blast on high for 30 to 60 seconds until smooth and creamy. Tweak cinnamon to taste.
Oh.....yum! We're making these raw falafels from @evarawposa with my lemon garli aioli. Recipe on the blog. Direct link in my IG story. LINK:
Oh yum! This creamy smoothie from @superfoodjules tastes like cookie dough with a blend of almond milk, pear, pecans, dates, lucuma, cacao nibs, and other superfoods. Dessert for breakfast anyone? Direct link in my IG story. Recipe on the blog. LINK:
I'm loving this Chai-Spiced Pear Oatmeal from the Inspiralize Everything cookbook by @inspiralized recipe is on the blog. Direct link in my IG story. The spiralized pear reduces the need for so much sweetener. Just delicious! LINK:
I've just made a batch of vanilla sesame milk. This is loaded with protein and calcium. Recipe on the blog. Direct link in IG story. 1 cup raw white sesame seeds 3 cups filtered water 2 TBSP pure maple syrup 1 TBSP natural vanilla extract Pinch of salt Throw the sesame seeds and water into your blender, and blast on high for 30 to 60 seconds, until the seeds are completely pulverized. Strain the milk, rinse your blender container, and pour the strained milk back in. Add the maple syrup, vanilla, and salt, and process on low for just a few seconds to combine. Store the milk in a sealed container in the fridge. Sesame milk will keep for about 3 days in a very cold fridge.