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Late Night Fruit & Snacks by Jayde Xu
Baltimore, Maryland, USGrowing up, my parents would always cut up fruit and de-shell nuts for us, as sort of a post-supper snack. My mother would carefully cut up chilled seasonal fruit and brew a pot of chrysanthemum tea. My father would use his own teeth to crack open salted peanuts and sunflower seeds for us, while frying up prawn crackers at the stove.
They're just simple cut fruit and nuts, but somehow they don't taste the same when I'm just preparing them by myself. That they are meticulous labors of love are what make them taste special.
*Completed for Rebecca Bradley's "Illustrating the Edible" course at MICA*

chicory salad by Trudy Voos
veenendaal, NLWhen I make chicory for my dinner, I always keep it a bit apart to make this salad.

Maamoul – Lebanese Easter Cookies by Joumana Medlej
London, GBA traditional recipe from my book, Lebanese Home Cooking :)

Rainbow Smoothies by Ruth Hickson
Stroud, Goucestershire, GBI'm not sure what the collective noun for smoothies is but rainbow seems pretty appropriate in this case!

Lotis: Indonesian -Style Fruit Salad by Mutiara Cininta
Yogyakarta, DIY, IDLotis or also famously known as Rujak Buah is an Indonesian version of fruit salad. Chopped tropical fruits combined with palm sugar dip seasoned with chillis, peanuts, shrimp paste and salt. Even more delicious with a hint of sour tamarind taste. Refreshing tropical style rainbow of healthy snack!

Plant Powered -“Eat a Rainbow” by Kimberley Guilmette
Ontario, CAI love activities, cycling, kayaking, running & motorcycling, I love nature! and I love to play hard, and that takes a lot of energy!! The best “fuel” for your body is fresh, whole foods...nuts, fruit, veggies....lots of colour in, means lots of energy out. Feed yourself well, and enjoy all that life has to offer! I just thought it would be fun to present a landscape as food, broccoli forests, asparagus trees & almond, pistachio stones by the blueberry rapids in the river! better than “Big Rock Candy Mountain’.

Banana bread by Miss M
Berlin, DELong live the international day of banana bread 23rd of February!


Beet Salad by Cathy Hunt
Cleveland, OH, USSuper Food Entry
Sliced beets topped with goat cheese, walnuts, parsley , oil and vinegar and salt and pepper. This is so delicious and makes a dramatic presentation as well!

Sabudana - a classic Indian breakfast by Neha Patwari
INTapioca pearls are my favorite savory Indian breakfast. They are extremely delicious and healthy and combined with the nuts they become a rich breakfast. I love the spongy chewy texture which is unparalleled to any other food!! And it can be easily made vegan if ghee is substituted with oil!

Vegan Chocolate Peanut Butter Cheesecake by Betty Turbo
Corvallis, OR, USA ridiculous treat for when those PB & chocolate cravings will not be tamed! Store in freezer but let warm up a little before serving for best flavor.


Honey Roasted Peanuts by Mitzie Testani
Syracuse, NY, USOne of my most favorite treats whenever I travel to a big city, is warm, honey roasted peanuts. I am so happy that I can now make these myself. It's a great low sugar, high protein snack.

The Real, All Natural Peanut Butter by Niloufer Wadia
Pune, Maharashtra, INRecipes using peanut butter are yum, but are you really eating the REAL thing?

Simply peanut butter by Patricia Lebedel
Morbihan, FRNo need to be a master to make peanut butter, simply delicious !

Gluten Free Breakfast Granola by Arkky Anindita Punarbhawa
Yogyakarta, D.I Yogyakarta, IDGluten free low carb granola, customize the toppings according to your needs. It's so easy, especially with the help of the kitties.

Vegan Cheese Sauce by Angie Noll
auckland, Auckland, NZThis is a lovely dairy-free cheese sauce that goes well with pasta. Adjust the amount of nutritional yeast to suit your taste. Handlettering is from a class by Anne Kulper on Skillshare.