Gabriela Dimova(@veggieworldrecipes) 인스타그램 상세 프로필 분석: 팔로워 412,996, 참여율 0.4%

🍵🥭Mango Matcha🍵🥭 This mango matcha has become my new morning go-to🤩 The mango is so refreshing and delicious on its own, that it doesn’t even require any added sweetener🤤 PS. I know you’re supposed to use a traditional matcha whisk for the matcha, but I don’t have one so it had to be the electric frother🙈 ✨Ingredients 1 ripe mango 1 tbsp matcha 1/4 cup hot water 1/3 cup dairy-free milk 1-2 tbsp maple syrup (optional, I didn’t add any) ✨Directions Start by washing and cutting your mango. I used the cup to scoop out the mango flesh. Blend the mango in a blender and transfer it back into your cup. Add ice on top of the mango, then add the milk. In a separate small cup or bowl, add the matcha and hot water, and whisk them together. Pour on top of the milk, stir, and enjoy! #matcha #breakfast

🍓✨Raspberry Ice Cream Bars✨🍓 It’s officially raspberry season, and there’s no better way to beat the summer heat than with these refreshing & creamy raspberry ice cream bars🤤 ✨Ice Cream Ingredients 1 cup coconut cream 1/2 heaping cup of cashews (80 grams) 1/3 cup maple syrup 1 tsp vanilla 3/4 cup raspberries (100 grams) pinch of salt ✨Shell Ingredients 1 cup vegan white chocolate chips 1 tbsp coconut oil ✨Directions Before making the recipe, refrigerate the can of coconut milk overnight. Then, when you open the can, scoop out just the solid part that has formed at the top. Measure 1 cup of this for this recipe. Before making the recipe, also soak the cashews in water overnight or in boiling water for at least an hour to soften them. Add the refrigerated coconut cream and soaked cashews to a blender, along with the maple syrup, raspberries, vanilla, and a pinch of salt. Blend everything until it’s super smooth and creamy. Add the raspberry ice cream to ice cream molds and place them in the freezer for 4-6 hours. Once the ice cream bars are ready, melt the vegan white chocolate chips and coconut oil in the microwave. Then dip each bar in the chocolate. The chocolate will harden almost immediately because of the cold from the ice cream, so the bars will be ready to enjoy right away! I topped my ice cream bars with extra white chocolate and crushed up frozen raspberries. #dessert #baking #healthyrecipes

🥥Coconut Ice Cream🥥 This coconut ice cream is the thickest and creamiest indulgent dessert that makes you feel like you’re on a tropical island🏝️ ✨comment “RECIPE” and I’ll send it straight to your inbox🥰 https://veggieworldrecipes.com/tropical-coconut-sorbet/ #healthyrecipes #icecream #snack

✨🫐Blueberry Galette🫐✨ Blueberry galettes are even easier to make than a pie🤩 and if you are looking for a way to use up your leftover summer blueberries, this one is for you🥰 ✨Crust Ingredients 2 1/2 cups all-purpose flour (300g) 1/2 tbsp sugar 1/2 tsp salt 3/4 cup cold, unsalted vegan butter cut into cubes (173 g) 3-5 tbsp ice water ✨Filling Ingredients 3 cups (565 g) blueberries (fresh or frozen) 3 tbsp sugar juice and zest of 1/2 lemon 1/2 tsp vanilla 3 tbsp cornstarch pinch of salt ✨Vegan “Egg” Wash 1 tbsp dairy-free milk 1/2 tbsp maple syrup pinch of turmeric (optional, for color) ✨Directions To create the crust, combine the flour, sugar, salt, and butter in a bowl. Note: make sure the butter is VERY COLD, otherwise your crust will become mushy and unworkable. I recommend cutting the butter into small cubes and placing it in the freezer for 30 minutes before adding it to the recipe. To the crust, start adding 1 tbsp of ice-cold water at a time, until you can squeeze the dough just enough for it to barely stick together. I added a total of 5 tbsp of ice water to mine, but your dough may differ. Cover the crust tightly with plastic wrap, then place in the fridge for 30 minutes. While the crust is cooling, combine the filling ingredients in a bowl and mix well. Take out the pie dough and roll it out into a big circle. Transfer the circle of dough onto some parchment paper on top of your baking tray. Then transfer the blueberry filling on top of the dough. Arrange the blueberries in the center of the dough, leaving a few inches of dough around the edges. Gently fold the edges of the dough over the blueberries to form a crust. Mix together the “egg” wash ingredients, then use a pastry brush to brush them on the outer edges of the dough. Sprinkle some sugar on top, if you wish. Bake the galette at 375°F for 20 minutes, then reduce the heat to 350°F and bake for another 25 minutes. Take the galette out of the oven and allow it to cool, then top with dairy-free vanilla ice cream and enjoy🥰 #baking #dessert

🍓🥭Fruit Rolls for Summer🥝🫐 Fruit rice paper rolls are the most delicious, healthy summer snack🍓☀️ They’re packed with vitamins, antioxidants, and fiber from all of the fruit, and the creamy coconut dip just takes them over the top🤤 I paired mine with @bloomsupps Peach Pineapple prebiotic soda for the perfect fruity drink🥰 #BloomPartner ✨Ingredients strawberries mango kiwi apple mint leaves Vietnamese rice paper ✨Dip 1 cup coconut yogurt 3-4 tbsp almond butter 2-3 tbsp maple syrup (or 4-5 dates) pinch of cinnamon *add a scoop of vanilla protein if you wish! ✨Directions Start by washing and slicing your fruit and mint leaves. Set out a big shallow plate or bowl with warm water. Dip each rice paper sheet in the water until it’s fully submerged, but don’t hold it in the water for too long, or it will become too soft or break. Lay the rice paper on a clean plate or board and place the fruit on top. Fold over the roll until you fully enclose the fruit inside. Repeat with each roll. In a separate bowl, whisk up all of the dip ingredients until well combined. Dip and enjoy!🍓 #healthyrecipes #snacks

✨🍓Strawberry Matcha Bites🍓✨ Creamy strawberry frozen yogurt bites dipped in white chocolate matcha for the perfect summer sweet treat🍓🍵🥰 They’re refreshing, easy to make, and the perfect little snack to keep in the freezer! ✨Ingredients 2 cups chopped fresh strawberries 1 cup vegan yogurt 2 tbsp Zulka Pure Cane Sugar 1 tsp vanilla bean paste (optional) 2 tbsp chia seeds ✨Topping melted vegan white chocolate coconut oil matcha freeze-dried berries ✨Directions Wash and chop the strawberries. Add them to a bowl with the yogurt, Zulka sugar, vanilla, and chia seeds. Place the mixture in the fridge for about 30 min- 1 hour to give it some time to thicken. Vegan yogurt and the water content of the berries can cause the mixture to be too runny, but the chia seeds help it thicken. Use a spoon or cookie scoop to scoop the mixture into clusters on a piece of parchment paper. Place in the freezer for 4-6 hours, until the strawberry yogurt clusters are fully frozen. Melt some vegan white chocolate (enough to be able to fully dip each berry cluster). Then add some coconut oil to loosen the consistency of the chocolate and add a little bit of matcha, until you reach the color you like. Dip each cluster in the matcha chocolate mixture, then add some freeze-dried berries on top (optional). The chocolate should harden immediately from the cold of the frozen berry clusters, but if not, add it to the freezer until it hardens. Enjoy!!🥰 I recommend storing in the freezer. #healthyrecipes #snack

✨Peanut Butter Ice Cream✨ Peanut butter ice cream is always such a treat🤤 You don’t need an ice cream maker for this recipe, which is made healthier, dairy-free, and even has some protein🥰 ✨Ingredients 1 cup vegan heavy whipping cream 1/2 cup soy milk or regular dairy-free milk 1/2 cup creamy natural peanut butter 2 tbsp vegan protein powder 4 pitted soaked dates 2-3 tbsp maple syrup pinch of salt vegan peanut butter cups ✨Directions Add the heavy cream to a blender and blend until it becomes light and fluffy (several minutes). Then add the soy milk, peanut butter, protein, dates, maple, and salt. Blend until smooth. Transfer the mixture to ice cubes and freeze overnight. In the morning, transfer the ice cubes back to the blender and blend again until you get a creamy, thick ice cream texture. Tip: If the ice cubes are really solid, you can add 1-2 tbsp of milk. Cut up your peanut butter cups and fold them into the mixture. I suggest mixing them in with a spoon for large pb cup chunks instead of blending them. Transfer to a cup or an ice cream cone and dig in! #dessert #healthyrecipes

Homemade Bruschetta🍅🌱 Homemade bruschetta is one of those apps that looks & tastes so fancy, but it only takes a few minutes to make and will impress all of your guests🫶🏽 ✨Ingredients 1 fresh baguette 4 medium tomatoes 2 tbsp chopped fresh basil (about 8 leaves) 2 cloves garlic (grated) + 1 for rubbing on bread 1/4 cup olive oil + more to drizzle on bread 2 tbsp balsamic vinegar 1/2 tsp salt pepper to taste optional: balsamic glaze ✨Directions Preheat the oven to 400*F. Slice the baguette and line the bread slices on a baking sheet. Drizzle the bread with olive oil, then bake for 8-10 minutes, until golden and crispy. While the bread is still warm, rub a clove of garlic on each piece of bread. Slice the tomatoes into small squares and transfer to a bowl. Top with them with chopped fresh basil, minced or grated garlic, olive oil, balsamic vinegar, salt, and pepper. Mix until combined. Add a few tablespoons of the tomato mixture to each slice of bread. Drizzle with balsamic glaze and enjoy! #healthyrecipes #appetizer #snack

💖Raspberry Ice Cream💖 This raspberry sorbet/ ice cream is packed with healthy ingredients, and it is sooo delicious🤤 It’s a great refreshing dessert or even breakfast🥰 ✨comment “RECIPE” and I’ll send it straight to your inbox🥰 https://veggieworldrecipes.com/refreshing-raspberry-sorbet/ #healthyrecipes #dessert #snack

Key Lime Pie✨🍋‍🟩 Key lime pie is a perfect light, tangy & sweet treat, and this vegan version doesn’t require any baking & is so delicious🥰 ✨comment “RECIPE” and I’ll send it straight to your inbox🥰 https://veggieworldrecipes.com/vegan-key-lime-pie/ #desserts #baking #healthyrecipes #veganrecipes #dairyfree

🥭Mango Sorbet🥭 These mango sorbet cups are the creamiest, most refreshing healthy treat to make this summer, and they couldn’t be easier to make🤩 ✨Ingredients 2 large mangoes (200g) 1/4 cup coconut cream* 1 tbsp maple syrup or agave a splash of fresh lemon juice *Note: to get coconut cream, refrigerate a can of full-fat coconut milk overnight and scoop out only the solid part that forms at the top. ✨Directions Slice the mango and freeze it for 6+ hours OR use store-bought frozen mango. If you are using a fresh mango, scoop out the mango skin to form a cup. Freeze the mango skin cup while also freezing the mango flesh. To a blender, add the frozen mango, coconut cream, maple, and lemon juice and blend until super creamy and smooth. Add the mango sorbet back to the mango cups and enjoy! This recipe makes 4 mango cups. #healthyrecipes #dessert #summer #recipe

✨Pistachio Protein Ice Cream✨ This pistachio ice cream is so rich and nutty, with the best velvety texture and just a little crunch🥰 ✨comment “RECIPE” and I’ll send it straight to your inbox🥰 https://veggieworldrecipes.com/vegan-pistachio-ice-cream/ #dessert #healthyrecipes