Cherie(@thrivingonplants) 인스타그램 상세 프로필 분석: 팔로워 879,892, 참여율 1.26%

Let's build a snack plate 🍽️🍅🥒🥭🫐 Mine has: hummus, tomato + olive oil + s&p + oregano, cucumber, mini capsicums stuffed with high protein whipped tofu, roasted capsicum strips, marinated tofu 'feta', blueberries, mango, radish and marinated artichokes 🫶🏼 Recipe for the tofu 'feta' coming soon! 🤍 It has been my latest fixation, I keep heading to the fridge and snacking on it throughout the day 🫢🤤 #snackplate #snackideas #snacktime #vegan #plantbased

Tomato on toast 🍅🍞 Comment "RECIPE" and I'll send the whipped tofu recipe straight to your DMs 🤗 Otherwise, there's not much else needed for the rest of it, it's quite literally just: 🍃 Bread of choice, toasted 🍃 Tomato slices + olive oil + S&P 🍃 Fresh basil Simple, but divine 👌🏼 I used a blue beauty tomato from my garden, trust me when I say home grown tomatoes are NEXT LEVEL. So sweet and flavourful!! 🤤 #tomatotoast #tomatorecipes #tomato #easyrecipe #tofurecipes

Last garden harvest of 2025 🌿👩🏻‍🌾🧺 Happy New Year everyone!! 🤗🥰 Thank you all SO much for the on-going support, yall are truly the best and I appreciate each and every one of you 🫶🏼 Alongside all my usual recipes, I can't wait to bring you more gardening content in 2026! Stay tuned 🌱🥣 THIS HARVEST INCLUDES: Eggplant (Listada de Gandia) Capsicum (Cute Stuff Gold) Green Zebra tomatoes Black Cherry tomatoes Sugar Lump tomatoes Oregano Greek Basil Blue Beauty tomatoes Lemon Balm Nasturtium #gardening #vegetablegarden #gardenharvest #gardeninglife #homegrownfood

3 INGREDIENT CHERRY SORBET 🍒 Sweet, fruity and SO refreshing! Now that it’s cherry season in Australia, here’s the perfect Summer dessert to make! Plus, no ice-cream machine is needed - simply blend, freeze and enjoy. I’ve been getting my weekly ‘perfectly imperfect’ cherry boxes from @farmerspickau and they have been DIVINE! Delicious to snack on but also perfect for making jams, compotes and all sorts of desserts. They have a goal of saving over 140,000kg cherries this season to help support local farmers, so make sure you grab your box before the season ends!🌱AD [Serves: 2-3] Ingredients: 3 cups (375g) fresh cherries 2 tbsp maple syrup 1 tbsp lemon juice Method: 1. Wash and dry your cherries. Pick off the stems then remove the seeds using a cherry pitter. Add into a bag or container and freeze overnight. 2. Transfer into a blender or food processor and add in the maple syrup and lemon juice. Process well until smooth, adding in a splash of water as needed to help it blend. 3. Serve as is OR for a firmer texture, transfer into a tin or container of choice, cover and freezer overnight. To ensure a smoother and less icy texture, stir it every 30-60 minutes for the first 2-3 hours before allowing to fully freeze overnight. 4. When ready to serve, allow to thaw at room temperature for 10-15 minutes, run your ice-cream scoop under water and scoop out your desired serving size. Enjoy! #vegan #plantbased #cherryrecipes #cherries #sorbet

Homemade Pesto 🌿 It only requires a few simple ingredients and the flavourful is truly unbeatable!! My garden has been overflowing with basil lately, which means plenty of homemade pesto and easy pasta nights 😌 I promise you, once you make your own there's really no going back. [Serves: 4, I halved the recipe in the video to make a smaller serving though!] Ingredients 2 garlic cloves, peeled ¼ tsp sea salt, adjust to taste 2 packed cups fresh basil leaves 2 tbsp pine nuts, toasted on a dry pan until golden ¼ cup extra virgin olive oil Optional: dairy-free parmesan and/or nutritional yeast, to taste Method: 1. OPTION 1: If using a mortar and pestle, add the garlic and salt in first and grind into a paste. Slowly adding your fresh basil and pound until finely broken down. Add in the pine nuts and pound into a paste. Gradually stream in the olive oil and work it into the mixture. Stir through your parmesan or nutritional yeast if using. 2. OPTION 2: If using a food processor, add the garlic, salt, basil, pine nuts and parmesan or nutritional yeast in and blitz well until it becomes a finely broken down mixture. With the motor running on low, gradually stream in the oil until well-combined. 3. Use immediately or transfer into a jar and cover the surface with a thin layer of olive oil. Pop the lid on and transfer into the fridge. Use within 5-7 days or alternately, freeze into cubes for up to 3 months. #vegan #veganrecipe #veganpesto #pesto #recipeidea #plantbased #easyrecipe #veganrecipes #plantbasedrecipe #pestopasta #healthyrecipe

Maple Roasted Carrots 🥕 This is truly the most delicious and foolproof recipe that you need to make this Christmas! Or whenever really… they’re just THAT good. Plus, you only need 6 simple ingredients, LETS GO 👏 Ingredients: 1kg carrots 2 tbsp pure maple syrup 1.5 tbsp olive oil 1 tsp sea salt Generous crack of black pepper 3-4 sprigs thyme, leaves only (or sub for 1 tsp dried thyme) Method: 1. Preheat your oven to 180°C fan forced or 200°C conventional. Line a baking tray and set aside. 2. Peel your carrots, slice off the tops and ends then roll cut on an angle to create even bite sized chunks. 3. Add into a bowl along with the maple syrup, olive oil, salt, pepper and thyme. Note: don't skimp out on the salt, it makes a world of a difference with bringing out the sweetness and balancing the flavours! 4. Toss well to coat then spread out into an even layer on your baking tray. 5. Bake for 40-45 minutes, giving it a toss at the halfway mark for even cooking. It should be completely tender and the maple mixture will have caramelised on the outside of the carrots. 6. Remove from the oven, garnish with extra thyme and serve! 🧡 #vegan #plantbased #carrots #carrot #maplesyrup #christmasrecipe #christmasfood #roastedcarrots #easyrecipe #recipeidea #sidedish

December garden harvest 🌿👩🏻‍🌾🧺 We’ve officially stepped into Summer here in Sydney and the garden is bursting with life ☀️ Everything I planted in late September is taking off now, and I’m finally getting to enjoy some of the first harvests 🥣🍅🍃 ✨Today's harvest: Cucumbers Black cherry tomatoes Green zebra tomatoes Red rooster borlotti beans Basil Dill I’ve been a lover of gardening for years, but this is the first proper gardening-related video I’ve ever uploaded 🥹 I really hope you enjoy this side of my world just as much as my usual cooking content. If you have any requests/questions please leave them below!! 💚 #gardening #vegetablegarden #gardenharvest #homegrown #homegrownfood #gardeninglife #gardentotable #gardeninspo #growyourfood

Cucumber Kimchi 🥒🌶️ Made using homegrown cucumbers for a little #gardentotable moment 👩🏻‍🌾🍃 I've been enjoying it with most of my dinners as the perfect little side dish - it's refreshing, crunchy and so flavourful! 👇 SAVE THIS RECIPE👇 Base: 3 medium cucumbers 1/2 - 1 tbsp coarse sea salt 2 stalks green onions, thinly sliced (or garlic chives if you have them!) 1 small carrot, thinly sliced or shredded Paste: 2 tbsp gochugaru 1/2 apple, grated (I like to use this instead of sugar, but you can sub with a few tsp sweetener) 1/4 brown onion, finely grated 1 tbsp vegan fish sauce 1 clove garlic, finely grated 1 tsp grated ginger Method: 1. Wash your cucumbers well, halve lengthways then thinly slice them on a slight angle. 2. Transfer to a large bowl and sprinkle enough sea salt to coat all of the cucumber slices (I used just under 1 tbsp). Toss well and set aside for at least 15-20 minutes or until liquid has pooled to the bottom of the bowl. 3. Discard the liquid, then rinse the cucumber a few times to get rid of any excess salt. I like to taste it just to be sure. Drain/dry well. 4. In the meantime, add all of the paste ingredients into a bowl and mix well to combine. 5. Add the cucumber, carrots and green onions to the paste and mix well until everything is evenly coated. 6. Serve immediately or transfer into a container and store it in the fridge (I do this since I personally prefer fresh kimchi). If you want it to be more fermented and sour, leave at room temperature overnight or for 24 hours before storing in the fridge. Enjoy 💚 #vegan #plantbased #easyrecipe #healthyrecipe #veganfood #veganrecipes #kimchi #vegankimchi #cucunberkimchi #cucumberrecipes #오이김치 #김치 #비건 #homegrown #gardening #gardentoplate

Spicy Maple Noodle Bowl 🥣🍁🌶️ Here’s a noodle salad that you’re going to be making on repeat!! It’s fresh, flavourful, filled with veggies and high in protein too 🍃 Our key ingredient here is the 100% pure Canadian maple syrup @maplecanadaaus for that deliciously balanced dressing and the golden maple soy tofu! ✨ Ingredients [Serves 2] Tofu: 250g firm tofu, drained 1 tbsp oil (I used avocado oil) 1 tbsp soy sauce 1/2 tsp dark soy sauce (optional, for colour) 2 tsp pure Canadian maple syrup Spicy Maple Dressing 2 tbsp pure Canadian maple syrup 2 tbsp fresh lime juice 1.5 tbsp soy sauce 1 tsp toasted sesame oil 1 tsp chilli oil of choice An extra pinch of chilli flakes or ground chilli (optional) 1 clove garlic, finely chopped For the bowl: 2 serves soba Red cabbage, thinly sliced Romaine/cos lettuce, thinly sliced Carrots, shredded into long thin strips Shelled edamame, cooked according to packet instructions Cucumber, shredded into long thin strips Fresh mint Avocado Sesame seeds Method: 1. Preheat your oven or air-fryer at 200*C. Combine all of the tofu ingredients into a container and gently shake to coat well. If you have time to marinade it for a while prior, transfer to the fridge while you prep the remainder of your ingredients. 2. When ready, transfer onto a baking tray and bake or air-fry until golden. In the air-fryer it should take about 15 minutes, in the oven, about 25-30 minutes. 3. In the meantime, combine all of the dressing ingredients in a bowl and whisk well. 4. Cook your soba according to packet instructions, drain then rinse with cold water. 5. When ready to assemble, place the noodles at the bottom of the bowl and top with all of the veggies plus the tofu. Garnish with sesame seeds and pour the dressing on top. Mix well so all the ingredients are coated and enjoy! AD #veganrecipes #saladrecipe #maplesyrup #plantbased #veganfood #healthyrecipe #tofu #soba #vegan

Eggplant & Tofu Mince 🍆 Want to convert any eggplant hater?! Try this recipe 😍 The eggplant is perfectly juicy and fatty while the tofu mince also adds great texture (and of course protein) to the dish! Ingredients 1 medium (400g) eggplant 4 tbsp neutral oil, divided 1 small onion, diced 2 stalks green onions 1/2 block (225g) firm tofu Sauce: 2 tbsp soy sauce 2 tsp dark soy, for colour 2 tsp sugar 1/8 tsp ground white pepper 1/2 tsp mushroom seasoning Any other Asian sauces you like * (see notes below) 1-2 chilli oil or crisp, to taste Salt to taste, if necessary 3/4 cup water Garnish Fresh chilli Sesame seeds Method: 1. Slice the eggplant into bite sized pieces. Thinly slice the green onion, separating the whites from the greens. With clean hands, crumble your tofu into a mince-like texture. 2. Heat 3 tbsp of the oil on low heat. Once hot, add in the eggplant in one single layer. Allow to cook on each side until very lightly golden and slightly softened (about 80-90% cooked). Remove from pan. 3. While the eggplant cooks, mix all of your sauce ingredients together. 4. Add the remaining 1 tbsp oil to the pan then add in the white parts of the green onion and diced onion. Fry for 2 minufes until fragrant then add in the tofu mince. Continue to fry for 2 minute until lightly golden. 5. Add in the eggplant, pre-mixed sauce and water and mix well. Put the lid on and cook for 5 minutes on medium high until the eggplant has completely softened. Taste and season if required. 6. Garnish and serve with steamed rice and your choice of salad/greens if desired. Enjoy! Notes: * I often keep a lot of other Asian sauces in my fridge eg. all sorts of chilli oils, vegan mushroom oyster sauce... Experiment and see what you like! 🤗 #vegan #plantbased #easyrecipe #recipeideas #lunchideas #dinnerideas #healthyrecipe #healthyfood #eggplant #eggplantrecipe #tofu #tofurecipes

EASY BANANA BREAD 🍌🍌🍌 I know you have overripe bananas sitting on your counter right now… So come on, let's make some banana bread!! ✨ The best part? This recipe only requires simple pantry ingredients and is both egg-free & dairy-free 😌😙 Ingredients: 3 medium ripe bananas 3/4 cup soy milk 1/4 cup neutral oil (I used avocado) 1 tsp white or apple cider vinegar * (optional, see notes below) 1 tsp vanilla extract 2 cups plain all-purpose flour 1/2 cup brown sugar 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/4 tsp salt Optional add-ins: 3/4 cup (~150g) choc chips Method: 1. Preheat oven to 160°C fan-forced/180°C conventional. Grease and line a loaf pan and set aside. 2. In a large bowl, add in your bananas and mash very well. Add in the soy milk, oil, vinegar and vanilla and mix well to combine. 3. Add in the flour, sugar, baking powder, baking soda and salt and mix until just combined. The texture should be thick but still easy to mix, if not add an extra splash of milk. Fold through any additional add-ins. 4. Transfer into a loaf pan and bake for 50-60 minutes until golden on the outside and cooked in the centre. You can test this by inserting a skewer into the centre, if comes out dry/clean then it’s good to go! 5. Remove from oven and allow to cool in pan for 5-10 minutes before transferring to a wire rack to cool at room temperature before slicing. 6. Slice into even pieces (will yield about 10) and store any leftovers wrapped up or in a container at room temperature for 2-3 days or in the fridge for up to 1 week. Enjoy 💛 Notes: * I have tried this both with and without the vinegar. With it, it’s slightly lighter with more lift, whereas without, it’s denser which I find resembles a classic banana bread a little more. Regardless, both taste great to me so it’s just more a matter of personal preference in this case! #veganrecipe #plantbased #easyrecipe #recipeideas #vegan #veganbananabread #bananabread #chocchipbananabread #veganbaking #bananarecipes #bananabread🍌

Small space, big hosting dreams? ✨  My @transformertable can go from a cosy 2-seater to a 12-seater in just minutes! It’s perfect for hosting dinner parties, game nights or just everyday use. The best part? The matching bench also expands and stores all the extra panels inside. [AD] It’s made with solid wood and is such a timeless piece that will last for years to come! This set has truly been such a gamechanger for my small space and I can’t wait to host my next dinner night around this beauty!🍷🕯️ Mine is in "Scandinavian Oak" but it also comes in other finishes too. 👉 Use code ‘CHERIE100’ for $100 off your purchase (link in bio!) #TransformerTable #smallspaceliving #diningroom #homeinspo #diningtable #furnitureinspo #diningroomtable #dinnerparties