All the colours of the rainbow -can you eat one from every colour each day?

Pen & watercolor.

Fresh, pretty Sangria for Heartfelt Goodness.

Delicious GF and Dairy free biscotti recipe with your choice of add ins and flavourings

This Pavlova is a traditional New Zealand Christmas dessert, and it is also my favourite! It was named in honour of the Russian ballerina, Anna Pavlova. And one hotel Chef in 1929 in Wellington, New Zealand who was inspired by the touring ballerina and created a dish with clouds of meringue to mimic her tutu and kiwifruit slices were copying the green roses that were into her costume. I hope you like it!

Oh, I love the fruits of october! Apples, plums, grapes and pears - fresh and juicy :)

This was a classic dessert when I was a child. Rumtopf is a big earthenware pot that is filled with all kinds of fruits over the summer. To conserve the fruit they are mixed with sugar and covered with strong rum. Usually it starts with strawberries and ends with apples and pears somewhere late October, early November. Once all the fruit is added, it needs to mature another 4-8 weeks before it can be served. This made it the perfect Christmas dessert and gift.
This year I made one myself and am very curious how it will turn out.

Halo Halo is a staple desert to my filipino heritage. Though it can be interpreted in many ways it can also be combined with a culmination of sweet treats, just make sure you keep the Ube cream! I'm a current student at CIA and I was beyond excited to create an illustration for this site as well as the general idea of choosing a recipe!

This A-Z was put together for a fun Spoonflower challenge. My daughter actually wrote this list for me, although it took me days to find a good example for X. Coconut is a type of xylocarp : any fruit that has a hard, woody outer layer...thats the best I could do.

Winter is definitely marmalade season in NZ and this year our citrus trees have given us an abundance of lemons, mandarins, grapefruits, limes, and oranges.
I love the idea of marmalade, although I rarely eat it myself because it's too sweet for me, and I enjoy making jars as gifts. It's also lovely to illustrate ;o)

This piece was inspired by fruit that is in season in the summer, since it is cold for over half of the year. Got to love in season fruit!

Pudding base: Take two tablespoons of chia seeds.
Add to your favorite plant based or regular milk.
Add one teaspoon of honey (or any sweetener of your choice) and stir until combined (I’ve also added almond or vanilla extract for a hint of flavor, just a dash or two).
Chill in fridge for at least two hours so chia pudding mixture can become more gel like.

Toppings and extras: Feel free to add any toppings you want! My favorites are granola, bananas, strawberries, blueberries, coconut shavings, mango or pineapple chunks, strawberry jam, Nutella, possibilities are endless.

**Below is my favorite/ go to combo, but feel free to create your own. Mix and match flavors, fruits, toppings (try cocoa powder, or hot cocoa mix in the pudding before chilling for chocolatey pudding deliciousness) to make it your own! **

Happy creating!!!

Fun illustration of a picnic from the perspective of ants