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Life is too short to eat boring food!
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[ • How I love to start the day: with a homemade London Fog + one or two lemon and poppy vegan muffins 🤗☀️🍋
[ • Vegan pizza with buffalo cauliflower and roasted chickpeas. Should I say more? Recipe is up on the blog 🤗💚🌱
[ • Creamy avo sauce to dip the spring rolls I made the other day. Pretty amazed with the texture. What's your favorite dip?
Sippin' on this deliciously refreshing blueberry and mint iced-tea. Probably the best combo I've ever tested. All you have to do is brew some blueberry rooibos tea, infuse fresh mint, add lemon juice and sugar and that's it. Well don't forget the ice cubes to make this drink as fresh as possible 💦💦💦
[ • My family arrives from France in just 2 days, should I make them these 🤔!? Summer is in full swing here in Vancouver and I'm litteraly soaking every ray of sunshine ☀️☀️☀️What's your favorite food to keep you cool this summer?
[ • Raspberry Nice Creams to celebrate the middle of the week. I love Wednesdays because I can officially get excited for the upcoming weekend. Here's the recipe if you want to celebrate with me: •Ingredients: - 400g fresh raspberries, washed - 1 can coconut milk - 3 frozen bananas, sliced (be nice to your food processor!) - fresh mint leaves for the decoration (optional) •Directions: For the first light pink layer, mix together in your food processor half of the canned coconut milk, 3 raspberries and 1.5 sliced frozen banana. For the second vibrant pink layer, repeat the above but add all the raspberries (keep just a few for the decoration). Fill out your jars by alternating layers of light and vibrant pink. Top with fresh raspberries and a few leaves of mint. Enjoy!
Previously on the blog
Hello everybody, I’m moving!
Raw Vegan Pad Thai Salad
Chestnut Summer Dress
natural beauty products
soya bean sprouts
Keep in touch with Delphine
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