Sage Biscuits with Maple Butter

Dandelion Pesto Linguine with Edible Flowers

Hibiscus Iced Tea with Homemade Rosemary Simple Syrup

THRIVE MAGAZINE TURNS TEN!

Oven-Roasted Creamy Cauliflower Soup

Craft Cocktails From Garden to Glass

Black Lentil & Roasted Eggplant Bolognese

Raw Earl Grey Chocolate Cake with Buckwheat Crust

Vegan Creme Caramel

No-Bake Beetroot Orange Chocolate Tart

Frozen Strawberry Cheesecake with Chocolate Crust

Lemon Lavender Cake with Cashew Cream

Macadamia Nut Pesto

Vegan Chocolate Cake with Poached Pears and Delicious Chocolate Frosting

Creamy Pumpkin Linguine with Sage

Pumpkin Pomegranate Salad

Homemade No-Yeast Bread & Plum Marmalade

Poached Apples with Walnuts and Cream

Red Lentil Soup

Eden Quinoa Tabouli

Vegan Sweet Potato Waffles

Golden Smoothie Bowl + Chocolate Crunch Granola

Easy, Creamy Basil Curry

Delicious, Simple Salads for Summer

Revitalizing Green Soup

Energizing Green Smoothie

Matcha Coconut Bliss Balls

Individual Fruit Galettes with Almonds

Easy Braided Apple Caramel Brioche

Choco Chips Cookie S’mores

Blueberry Lemon Cheesecake

Chocolate & Figs Raw Cheesecake

Fluffy Butternut Squash Coffee Cake

No-Bake Vegan Chai Cheesecake

Smoked Paprika Cauliflower Steak

Layered Chia Pudding with Pumpkin Spice & Coconut Milk

Tomato Soup Drizzled with Mint-Flavored Avocado Yogurt & Crispy Chickpeas

Polenta Cake with Orange & Pistachio

Arepas with Black Beans & Plantain

Rainbow-Colored Smoothie Trio

Vegan Crepes with Baked Grapes and Soy Yogurt

The Ultimate ORIGIN Smoothie

Vegan Pancakes with Stewed Fruits

Chocolate Candies with Salted Caramel Filling

Crunchy Tartlets with Lemon Curd Filling

Dark Chocolate Vegan Hemp Brownies

Crostini with Mushrooms + New Things to Try in the Kitchen

Gluten-Free Coffee Tiramisu

Peanut-y Molasses Thumbprint Cookies

Chanterelle and Wild Rice Soup for the Soul