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Ci Ci 💕Making space for joy!

@raspberry.clovers

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Finding beauty in the everyday.
Romanticizing life through creativity, seasonal living, little moments of joy, and plant-forward food.

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Slow is just my speed these days. As long as it isn’t raining out I love starting the day off with a cup of coffee in the garden. Cosmos twirling like tiny tutus (Thank you for that description Wendy!) dahlias showing off in full bloom and a sweet sprinkling of zinnias.
Cupcake Blush seeds from @westcoastseeds 🌱🌸
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#slowliving #intentionallife #westcoastseedsambassador #flowergarden #morningritual by @raspberry.clovers

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18 days ago

Hi friends!
It’s been a while. I took some time off to slow down, and found myself falling even more in love with new hobbies and making things with my hands, with Mango still right by my side through it all.
Grateful for everyone who’s stuck around. I’ll be sharing glimpses of these new chapters, plant-forward recipes included, alongside everything else I’m loving right now. Thank you for still being here. by @raspberry.clovers

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23 days ago

🍯🌱Dandelion syrup is a sweet, golden treat made from the vibrant yellow flowers of the dandelion plant. With a light floral flavor and subtle honey-like sweetness, this syrup is perfect for drizzling over pancakes, toast, waffles, or yogurt. It’s a wonderful way to make use of these abundant wildflowers, turning them into a delicious syrup that celebrates the beauty and bounty of spring.

🍯🌱Dandelion syrup:
Ingredients:
4 cups dandelion petals (make sure they’re clean and free of pesticides)
6 cups water
3 cups granulated sugar
3 slices lemon (optional, for flavor)

Instructions:
1. Separate the yellow petals from the dandelion flowers, ensuring no green parts remain.
2. Combine the dandelion petals and water in a saucepan. Bring to a boil, then simmer for 10 minutes.
3. Remove from heat and let the mixture steep for at least 2 hours or overnight.
4. Strain the liquid through a fine sieve or cheesecloth, pressing to extract all liquid.
5. Return the liquid to the saucepan. Add sugar and lemon juice, stirring until sugar dissolves.
6. Bring to a gentle boil, then simmer for about 1 hour until the syrup thickens.
7. Let cool before transferring to sterilized bottles or jars.
8. Store in the refrigerator for up to a month.
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#DandelionSyrup #veganhoney #WildflowerSyrup #SpringFlavors #NaturalSweeteners #ForagedFood #HomemadeSyrup #EdibleWildflowers #TastyTreats by @raspberry.clovers

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2 years ago

💕🌷 #AD I’ve partnered with Pinkglow® to bring you this vibrant centerpiece idea! Pinkglow® Pineapples have a unique, candy-like flavour that’s juicier, sweeter, and less sour than traditional pineapples—making them the perfect addition to your Easter table. Transform a Pinkglow® Pineapple into an edible arrangement that adds a stunning pop of colour, beautifully complemented by fresh greens, pandan leaves, and mint for a subtle, inviting aroma. Guests can pluck the “tulips” for a sweet treat, making this arrangement both fun and functional for your Easter brunch or dessert table.

@pinkglowpineapple
@delmontefresh
@tropicalfruitboxusa
@melissasproduce

🌷💕Pinkglow® Pineapple Tulip Centrepiece

Materials Needed:

A Pinkglow® Pineapple
Edible greens (such as pandan leaves, edible chrysanthemum greens, and mint)
Floral foam block (or use chicken wire or a criss-cross tape grid to hold stems)
A decorative container or vase
Wooden skewers
Grapes, halved
Sharp knife and small circle or tulip-shaped cookie cutter

Instructions:
1. Add halved grapes to some wooden skewers to create “leaves.”
2. Slice the pineapple into thick rounds and then use a small circle or tulip-shaped cookie cutter (I used two sizes) to cut flower shapes from the slices.
3.Slide the pineapple tulips onto the skewers.
4. Soak the floral foam in water and place it securely in your container to keep the skewers and greens hydrated and in place.
5. Arrange the pandan leaves, edible chrysanthemum greens, and fresh mint around the foam to create a lush, fragrant base.
6. Insert the skewers with the pineapple tulips at varying heights for depth and visual interest.
Enjoy and Happy Easter!

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#PinkglowPineapple
#DelMonteFreshProduce
#FreshDelMonte
#pinkpineapple #eastercenterpiece
#fruitflowerarrangement #eastertablescape #fruitcenterpiece #creativefruit
#eastertable by @raspberry.clovers

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2 years ago

🌱🫙🥒Quick pickled veggies are an easy way to add a burst of flavour and crunch to salads, sandwiches, grain bowls, or charcuterie boards. You can pickle any veggies you choose and make them extra pretty by cutting into fun shapes using a knife or cookie cutters. Adding a couple slices of beets will turn the whole jar pink! These also make a thoughtful and unique hostess gift. Get the simple and delicious recipe below.

🌱🫙🥒Quick pickled veggies
Recipe is for one 32 ounce jar

Ingredients: 1 cup white vinegar  1 cup water 2 tbsp sugar  1 tbsp salt 2-3 cloves garlic, smashed  1 tsp peppercorns
1 tsp Mustard seed

Fresh herbs like dill, thyme, rosemary, or oregano
3-4 cups of assorted veggies, such as:
cucumbers, carrots, radishes, bell peppers, cauliflower, red onions, beets (sliced super thin), green beans (blanched), asparagus (blanched), cherry tomatoes, zucchini, snap peas, chard stems, jicama, daikon radish, and ginger root. 
Instructions:
1. Wash and slice vegetables into desired shapes (thin slices, sticks, or florets).
2. Pack the vegetables tightly into clean glass jars. Add garlic, herbs, and peppercorns if using. Mix and match herbs depending on the veggies and desired flavour.
3. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer, stirring until sugar and salt dissolve.
4. Pour the hot brine over the vegetables, ensuring they are fully submerged. Leave a little space at the top.
5. Let cool to room temperature, then cover and refrigerate.

The pickles will develop flavour after a few hours but are best after 24-48 hours. They will keep in the fridge for up to 2 weeks.
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#PicklePerfection#picklelovers #PickledGoodness #prettypickles
#JarOfJoy #DIYPickles
#ColourfulPickles
#QuickPickledVeggies
#FermentedFlavours by @raspberry.clovers

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2 years ago

Quick Pickled Veggies, but make them purdy! ✨💕🌱These vibrant jars are so much fun to make with friends—perfect for a rainy Sunday activity or a cozy night in. Plus, they double as adorable hostess gifts. Stay tuned—tutorial dropping tomorrow!
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#PickledPerfection #DIYHostessGifts #VibrantVeggies #FoodieFun #JarGoals #PlantBasedGoodness #HomeMadeMagic #EasyEntertaining by @raspberry.clovers

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2 years ago

🍋🌱Lemon Bliss Bites!  Making my own sunshine and celebrating the first day of spring today with these bright and zesty treats! These lemon-shaped desserts feature a vegan white chocolate shell filled with a tangy lemon curd centre.

If you prefer not to make the chocolate shells, the lemon curd comes together in no time and makes a perfect topping for pancakes, a swirl in vegan yogurt, or a tangy spread for toast!

🍋🌱Lemon Bliss Bites
Ingredients 1 cup vegan white chocolate chips 1 tsp coconut oil

Filling ½ cup fresh lemon juice Zest of 1 lemon, finely chopped ¼ cup maple or agave syrup 3 tbsp coconut cream (thick part from a can) 1 tbsp cornstarch 1 tbsp non-dairy butter
*you will also need a silicone mold.

Instructions
1. In a small saucepan, whisk together the lemon juice, zest, syrup, and cornstarch. Place over medium heat, whisking constantly, until the mixture thickens, about 3-5 minutes.
2. Remove from heat and stir in the coconut cream and non-dairy butter. Let cool completely; the curd will thicken as it cools.
3. Melt the vegan white chocolate in a double boiler or microwave in 20-second intervals, stirring in between. Once melted, stir in the coconut oil.
4. Spoon the melted chocolate into lemon-shaped silicone molds, coating the sides evenly. Use a small food-safe paintbrush if needed, and chill between coats to build a sturdy shell (repeat 2-3 times). Note: I found the lemon-shaped molds a bit tricky to work with and ended up breaking a few lemons in the process. If you want easier unmolding, consider using half-circle molds instead.
5. Place the mold in the fridge until the shells are fully set.
6. Gently pop the chocolate shells out of the molds.
7. Spoon or pipe the cooled lemon curd into the centre of each shell.
8. Garnish with a delicate chocolate matcha leaf and a sprinkle of fresh lemon zest for an extra burst of colour and flavour.
9. Serve chilled for a refreshing burst of flavour. Store in the fridge for up to 5 days.
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#LemonLove
#VeganTreats
#SpringVibes
#LemonDesserts
#VeganDesserts
#VeganSpringTreats by @raspberry.clovers

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2 years ago

🍀💚✨St. Patrick’s Day Platter!
Featuring honeydew, kiwi, star fruit, and green grapes. Edible gold foil transforms the grapes into a pot of gold at the rainbow’s end! Cheers to a day filled with luck and magic! 🌈✨
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#StPatricksplatter #fruitplatter #stpatrickseats #snacks #stpatricksday #eattherainbow #partyfood #healthysnacks by @raspberry.clovers

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2 years ago

☁️🥔Cheesy Potato Mochi with Yaki Sauce! These are almost too good to be true! Delightfully fluffy potato clouds filled with cheese, swimming in a heavenly sauce! Easy to make and highly addictive! Get the easy recipe below! #feedfeed

☁️🥔Cheesy Potato Mochi with Yaki Sauce!

Ingredients:
2 russet potatoes
3 tablespoons potato starch or substitute glutinous rice flour or tapioca starch
1 tablespoon vegan butter, softened or melted
1/4 sheet nori, cut into small strips
Vegan cheese (amount to your liking)
Oil (for cooking)

For the Yaki Sauce:
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons brown sugar

Instructions:
1. Preheat your oven to 400°F (200°C). Scrub the russet potatoes, pierce them with a fork and bake for about 45-60 minutes, or until they’re fork tender. You could alternatively peel and boil your potatoes and drain well.
2. Mash the flesh of the potatoes with the plant based butter. A potato ricer is ideal but a potato masher works too! Add in the starch and mix until well combined and there are no lumps.
3. Take a portion of the potato mixture and form it into a small ball. Flatten it slightly and add a small amount of vegan cheese in the center. Fold the edges over to seal the cheese inside. Repeat with the remaining mixture.
4. Heat a non-stick skillet or frying pan over medium heat and add a bit of oil. Cook the mochi for about 3-4 minutes on each side, or until they are golden brown and slightly crispy.

For the Sauce:
1. In a small saucepan, combine the soy sauce, mirin, and sugar. Stir over medium heat until the sugar is dissolved.
2. Let the sauce simmer for a few minutes until it thickens slightly.
3. Add the mochi to the sauce and cook a few minutes per side.
4. Place a small strip of nori on top of each mochi and serve warm. Enjoy!
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#mochi #potatomochi #easyrecipe #izakaya #imomochi #plantbasedrecipe #viralpotatoes #veganfood by @raspberry.clovers

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2 years ago

🤎I’ve partnered up with @go_raw to bring you these delicious Chocolate Pumpkin Muffins! #sponsored

Organic pumpkin seeds are a great snack on their own, or add a satisfying crunch to recipes like this one. Packed with protein, healthy fats, magnesium, and zinc, sprouting the seeds boosts nutrient absorption, making them easier to digest and even more nourishing for your body. These muffins are the perfect wholesome snack or they also make a delicious, on-the-go breakfast. Get the recipe below!

🤎Chocolate Pumpkin Muffins
(Makes 6 Large Muffins)

Ingredients:

1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup maple syrup or agave syrup
1/3 cup coconut oil, melted
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder (unsweetened)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup vegan chocolate chips
1/4 cup @go_raw organic pumpkin seeds for sprinkling on top

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with 6 large muffin liners or grease the muffin cups with oil.
2. In a large bowl, combine the canned pumpkin, maple syrup (or agave), melted coconut oil, applesauce, and vanilla extract. Stir until smooth.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Add the dry ingredients into the wet ingredients, stirring until just combined. The batter will be thick, so don’t overmix.
5. Gently fold in the vegan chocolate chips.
6. Divide the batter evenly into the 6 muffin cups, filling each nearly to the top.
7. Lightly press a tablespoon of organic pumpkin seeds onto the top of each muffin, pressing them slightly into the batter.
8. Place the muffin tin in the oven and bake for about 30-35 minutes, or until a toothpick comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
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#gorawpartner #goraw #VeganMuffins #plantbasedtreats #HealthyBaking, #VeganDessert #chocolatelovers #SproutedSeeds #breakfastmuffin by @raspberry.clovers

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2 years ago

🍒♥️🧀Valentine’s Day is the perfect excuse to slow down, indulge in comforting flavours, and set the mood with beautiful, nourishing food. #Partnership
Whether you’re celebrating solo, with a partner, or hosting a cozy gathering, let’s get ready together—starting with a stunning snack board and a vibrant, antioxidant-rich mocktail.
I’m pairing @nutsforcheese Small Batch Comfort Food Bundle with fresh strawberries, raspberries, cherries, dark chocolate, and a mix of nuts for the perfect balance of sweet, salty, creamy, and crunchy. To sip, I’m making refreshing mocktails with @pulpandpress
tart cherry blend—a mix of raw organic cherry, apple, lemon, hibiscus, and cinnamon. Just add lime juice, a splash of sparkling lemon lime soda and garnish with a lime twist. Light some candles, turn on a playlist, and enjoy a cozy, indulgent Valentine’s moment!
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#ValentinesDay #GRWM #SnackBoard #PlantBased #MocktailMagic #SweetAndSalty #FoodieFinds #CozyVibes by @raspberry.clovers

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2 years ago

🍋🌱 Lemon Basil Farfalle
#Partnership
Have you ever made your own homemade pasta? It’s easier than you think—just a few simple ingredients come together to create something truly special. Plus, it tastes so much better than store-bought!
This elegant Farfalle is perfect for date night. Delicately handcrafted and tossed with fresh, simple ingredients, it’s elevated by the bright, citrusy notes of premium lemon-infused extra virgin olive oil by @vomfass_usa The result? A light yet luxurious dish that’s bursting with flavour.
vomFASS Lemon Extra Virgin Olive Oil is made from cold pressed select olives and fresh ripened lemons from Southern Italy to make this meal, extra special.

🍋🌱 Lemon Basil Farfalle

Ingredients
1 ½ cups semolina or 00 flour
2 tsp lemon zest
½ tsp salt
2 tsp lemon extra virgin olive oil
¾ cup warm water

Toss with additional olive oil, plant based feta, lemon zest, chopped basil and pepper.

Instructions
1. In a bowl, mix flour and salt. Add olive oil, lemon zest and water, stirring to form a dough. Knead for 8 minutes until smooth. Cover and rest for 20 minutes.
2. Roll out the dough to 1 mm thickness.
3. Cut into 1 x 2-inch pieces and pinch the centre of each to form bowties. Place on a floured surface.
4. Boil salted water. Cook farfalle for 3-4 minutes until al dente. Drain and serve.
5. Toss with lemon zest, plant based feta, lemon olive oil and pepper. Enjoy!
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#HomemadePasta #datenightpasta #PlantBasedEats #LemonLovers #PastaPerfection #FoodieInspo #EasyGourmet #VeganDelight #vomfass_usa by @raspberry.clovers

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2 years ago