Category Archives: Recipes

7 Vegan Soups with Wild Rice

No matter the season, soup remains a staple dish in everyone’s home. Hearty vegan soups are a great meal option for vegans because they can be easily made with plant-based ingredients. Soups are a great way to cook vegetables and other hearty ingredients like lentils, beans, and even potatoes.

Wild Rice Vegetable Soup

Who says wild rice soup has to be heavy and creamy? Here’s a great recipe for light, vegetable soup with wild rice!

Creamy Vegan Wild Rice Soup




Since most vegan wild rice recipes utilize mushrooms, here’s one that does not! Instead it uses potatoes and white beans.

Vegan Corn & Wild Rice Chowder


Vegan Corn & Wild Rice Chowder


Another variation on wild rice soup is this hearty vegan chowder.

Wild Rice Soup (Gluten Free & Vegan)

Here’s another version of vegetable wild rice soup with some black eyed peas and garlic!

Black Eyed Peas and Wild Rice Soup

This other soup with wild rice and black eyed peas is a quick recipe to make when you’re short on time.

Vegan Butternut Squash Soup with Wild Rice


Vegan Butternut Squash Soup


To give wild rice soup another little twist, this recipe uses butternut squash.

Purple Cream of Mushroom Soup with Wild Black Rice

This last recipe may be the most interesting. Because of the wild rice, this soup turns purple!
Read more of each dish at  Vegkitchen

Vegan Cheesecake Recipe


Want to learn how to make this delicious vegan cheesecake?  We wont waste anymore of your time jump over to MinimalistBaker

Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 8
  • 1 cup (120 g) raw cashews*
  • 1 cup (240 g) coconut cream*
  • 8 ounces (227 g) vegan cream cheese* (Trader Joe’s brand, or Toffuti)
  • 1 Tbsp (7 g) arrowroot or cornstarch
  • 1 tsp pure vanilla extract
  • 2/3 cup (160 ml) maple syrup, plus more to taste
  • 1 Tbsp (15 ml) melted coconut oil (for extra creaminess)
  • 2 tsp lemon zest
  • 1-2 Tbsp (15-30 ml) lemon juice, plus more to taste
  • 1/8th tsp sea salt
  • 3/4 cup (67 g) gluten free rolled oats*
  • 3/4 cup (84 g) raw almonds*
  • 1/4 tsp sea salt
  • 2 Tbsp (24 g) coconut sugar, plus more to taste
  • 4 Tbsp (60 g) coconut oil, melted
  1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.
  2. In the meantime, preheat oven to 350 degrees F (176 C) and line a standard loaf pan (or 8×8 inch baking dish) with parchment paper. Set aside.
  3. Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
  4. Remove lid and add melted coconut oil, starting with 4 Tbsp (60 g) and adding more if it’s too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
  5. Transfer mixture to parchment-lined loaf pan and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed. Let it come up the sides a little, otherwise it can be too thick on the bottom.
  6. Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 325 degrees F (162 C).
  7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, vegan cream cheese, arrowroot starch, vanilla, maple syrup, coconut oil, lemon zest, lemon juice, and sea salt. Blend on high until very creamy and smooth, scraping down sides as needed.
  8. Taste and adjust flavor as needed, adding more lemon juice for acidity, lemon zest for tartness, salt for flavor balance, and maple syrup for sweetness.
  9. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
  10. Bake for 50 minutes to 1 hour, until the edges look very slightly dry and the center appears only slightly “jiggly” but not liquidy. When you shake it, it will have some give to it, but it shouldn’t all look liquid – only the center should jiggle.
  11. Let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely (uncovered). Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.
  12. To serve, lift out of pan with parchment paper and cut into bars or triangles. (I carefully cut off the very end pieces because they weren’t as creamy as the center pieces.)
  13. Enjoy as is, or with coconut whipped cream and fresh berries. Store leftovers in the refrigerator, covered, up to 3-4 days, though best within the first 2 days.

2017 Full Focus!


At the end of the year we like to clarify and make changes to the  direction we would like to go with content for the site. We will still continue to interview yogis, fitness instructors and artist. Their perspective is valued and everyone appreciates when we cover them. We have taken a break from posting everyday but we plan on implementing 3 post a day under the categories listed on the side. If you have an article you would like to submit send it on over and we may post it.  Recipes, Meditation experiences, heath tips, movie reviews (more), travel vlogs and much more! Consistency is the key and we plan on making this run packed with content.

Recipe Select: Vegan Black Mushroom Burgers



Author: Brittany at

If there’s one thing I love about veggie burgers, it would be everything. I love almost everything about veggie burgers. The good ones are delicious (obviously), hearty, messy, ridiculously satisfying and best served with a side of fries (skins on!) If there’s a vegan veggie burger on the menu, I am ordering it, end. of. story.

If there’s one thing I love about veggie burgers, it would be everything. I love almost everything about veggie burgers. The good ones are delicious (obviously), hearty, messy, ridiculously satisfying and best served with a side of fries (skins on!) If there’s a vegan veggie burger on the menu, I am ordering it, end. of. story.

If there’s one thing I don’t like about veggie burgers, it’s the whole making them from scratch thing. Making veggie burgers isn’t difficult, but there’s a certain amount of effort required to make sure the ingredients bind together. Very finely chopping the vegetables is the first crucial step to making a veggie patty that won’t fall apart but unfortunately, teeny-tiny chopping veggies is both time-consuming and boring.

In this recipe, I’m focusing on the food processor attachment with the chopping blade to chop all the veggies for my burgers. There’s lots of mushrooms, carrot, celery, red onion, and garlic, and I want them all chopped super fine and even. I’m also using it to evenly mash and break open my black beans without turning them into a mash. Easy and super lightning fast!

1 hour 30 mins
15 mins
1 hour 45 mins
Classic vegan burgers made with a base of mushrooms, veggies, brown rice, black beans and bread crumbs.
Perfect for your summer BBQ!
Recipe type: Sandwich, Lunch and Dinner
Cuisine: Vegan
Serves: 8
Mushroom & Black Bean Patties
  • 1 cup cooked brown rice
  • 1⅓ cups canned black beans, mashed
  • 1 tbsp olive oil (plus extra for frying)
  • 6-8 -medium mushrooms (cremini/white button), finely chopped
  • 1 stalk celery , finely chopped
  • 1 small carrot, finely chopped
  • ¼ red onion, finely chopped
  • 2 cloves garlic, finely minced
  • ½ teaspoon salt
  • 1½-2 cups bread crumbs
  • 1 tbsp ground chia seeds
  • 2 tablespoons nutritional yeast
  • 2½ tablespoons soy sauce
  • squeeze lemon juice
Burger Toppings
  • buns
  • vegan cheese slices
  • tomato, sliced
  • red onion, sliced
  • dill pickles, sliced
  • green leaf lettuce
  • condiments: vegan mayo, ketchup, mustard
Mushroom & Black Bean Patties
  1. In a large skillet, heat olive oil over medium-high heat and sauté the finely chopped mushrooms, celery, carrot, onion, and garlic until just tender. Sprinkle with salt and stir.
  2. Add the black beans, brown rice, bread crumbs, ground chia seeds, nutritional yeast, and soy sauce, lemon juice and stir until the mixture gets very thick and difficult to mix. Refrigerate for at least 1 hour.
  3. Portion the burger mixture into ⅓ cup (or slightly larger) patties (21/2″ in diameter and ½” thick). You can now refrigerate, freeze, or cook the patties.
  4. Heat a generous amount of oil over medium heat. Fry each patty for 3-5 minutes, flip, top with a slice of cheese (if using) and cover with a lid until the cheese melts. Warm the cut side of the buns while the patty finishes cooking.
Assembling the burgers
  1. Spread the bottom bun with vegan mayo, top with lettuce, a slice of tomato, the burger patty, pickles, onion, ketchup, mustard, and the top bun. Enjoy


Vegan ThanksGiving!

Yes, vegans can indulge during these times as well. We got beans, greens, potatoes, tomatoes! If you haven’t been under a rock for this past week then i’m sure you have heard the viral sermon at least once!   No chickens , turkeys, chickens turkeys.

Whether you feel the need to celebrate the holiday or not it is definitely good to see family around this time of year. Wont go into the negatives of eating meat but ill drop a few benefits of being vegan/plant based below.

  1. Reduced saturated fats. Dairy products and meats contain a large amount of saturated fats. By reducing the amount of saturated fats from your diet, you’ll improve your health tremendously, especially when it comes to cardiovascular health.
  2. Carbohydrates. Carbohydrates provide energy for your body. When you don’t have enough carbohydrates, your body will burn muscle tissue.
  3. Fiber. A diet high in fiber (as vegan eating usually is) leads to healthier bowel movements. High fiber diets help fight against colon cancer.
  4. Magnesium. Aiding in the absorption of calcium, magnesium is an often overlooked vitamin in importance to a healthy diet. Nuts, seeds, and dark leafy greens are an excellent source of magnesium.
  5. Potassium. Potassium balances water and acidity in your body and stimulates the kidneys to eliminate toxins. Diets high in potassium have shown to reduce the risk of cardiovascular diseases and cancer.
  6. Folate. This B vitamin is an important part of a healthy diet. Folate helps with cell repair, generating red and white blood cells, and metabolizing amino acids.
  7. Antioxidants. For protection against cell damage, antioxidants are one of the best ways to help your body. Many researchers also believe that antioxidants help protect your body against forming some types of cancer.
  8. Vitamin C. Besides boosting your immune system, Vitamin C also helps keep your gums healthy and helps your bruises heal faster. Vitamin C is also an antioxidant.
  9. Vitamin E. This powerful vitamin has benefits for your heart, skin, eyes, brain, and may even help prevent Alzheimer’s Disease. A diet high in grains, nuts, and dark leafy greens is full of Vitamin E.
  10. Phytochemicals. Plant-based foods provide phytochemicals, which help to prevent and heal the body from cancer, boost protective enzymes, and work with antioxidants in the body.
  11. Protein. That protein is good for your body is no surprise. It may be a surprise to learn that most Americans eat too much protein and in forms such as red meat that are not healthy ways of getting protein. Beans, nuts, peas, lentils, and soy products are all great ways to get the right amount of protein in a vegan diet.

Disease Prevention

Eating a healthy vegan diet has shown to prevent a number of diseases. Find out from the list below what you could potentially avoid just by switching to a healthy, balanced vegan way of eating.

  1. Cardiovascular disease. Eating nuts and whole grains, while eliminating dairy products and meat, will improve your cardiovascular health. A British study indicates that a vegan diet reduces the risk for heart disease and Type 2 diabetes. Vegan diets go far in preventing heart attack and stroke.
  2. Cholesterol. Eliminating any food that comes from an animal and you will eliminate all dietary cholesterol from your diet. Your heart will thank you for that.
  3. Blood pressure. A diet rich in whole grains is beneficial to your health in many ways, including lowering high blood pressure.
  4. Type 2 diabetes. Not only is a vegan diet a weapon against Type 2 diabetes, it is also “easier to follow than the standard diet recommended by the American Diabetic Association.” Read more about it here.
  5. Prostate cancer. A major study showed that men in the early stages of prostate cancer who switched to a vegan diet either stopped the progress of the cancer or may have even reversed the illness.
  6. Colon cancer. Eating a diet consisting of whole grains, along with fresh fruits and vegetables, can greatly reduce your chances of colon cancer.
  7. Breast cancer. Countries where women eat very little meat and animal products have a much lower rate of breast cancer than do the women in countries that consume more animal products.
  8. Macular degeneration. Diets with lots of fresh fruits and vegetables, especially leafy greens, carrots, pumpkin, and sweet potatoes, can help prevent the onset of age-related macular degeneration.
  9. Cataracts. Much the same way macular degeneration is headed off by a vegan diet, cataracts are also thought to be prevented through the intake of the same fruits and vegetables. Produce high in antioxidants are also believed to help prevent cataracts.
  10. Arthritis. Eliminating dairy consumption has long been connected with alleviating arthritis symptoms, but a new study indicates that a combination of gluten-free and vegan diet is very promising for improving the health of those suffering from rheumatoid arthritis.
  11. Osteoporosis. Bone health depends on a balance of neither too much or too little protein, adequate calcium intake, high potassium, and low sodium. With a healthy vegan diet, all four of these points set a perfect scenario for preventing osteoporosis.

Physical Benefits

In addition to good nutrition and disease prevention, eating vegan also provides many physical benefits. Find out how a vegan diet makes your body stronger, more attractive, and more energetic.

  1. Body Mass Index. Several population studies show that a diet without meat leads to lower BMIs–usually an indicator of a healthy weight and lack of fat on the body.
  2. Weight loss. A healthy weight loss is a typical result of a smart vegan diet. Eating vegan eliminates most of the unhealthy foods that tend to cause weight issues. Read more about weight loss and a vegan diet here.
  3. Energy. When following a healthy vegan diet, you will find your energy is much higher. This blog post in Happy Healthy Long Life describes how NFL tight-end Tony Gonzalez started eating vegan and gained energy–while playing football.
  4. Healthy skin. The nuts and vitamins A and E from vegetables play a big role in healthy skin, so vegans will usually have good skin health. Many people who switch to a vegan diet will notice a remarkable reduction in blemishes as well.
  5. Longer life. Several studies indicate that those following a vegan or vegetarian lifestyle live an average of three to six years longer than those who do not.
  6. Body odor. Eliminating dairy and red meat from the diet significantly reduces body odor. Going vegan means smelling better.
  7. Bad breath. Vegans frequently experience a reduction in bad breath. Imagine waking up in the morning and not having morning breath.
  8. Hair. Many who follow vegan diets report that their hair becomes stronger, has more body, and looks healthier.
  9. Nails. Healthy vegan diets are also responsible for much stronger, healthier nails. Nail health is said to be an indicator of overall health.
  10. PMS. When switching to a vegan diet, many women tell how PMS symptoms become much less intense or disappear altogether. The elimination of dairy is thought to help with those suffering with PMS.
  11. Migraines. Migraine suffers who go on vegan diets frequently discover relief from their migraines. Read more about the food-migraine connection in this article.
  12. Allergies. Reduction in dairy, meat, and eggs is often tied to alleviation of allergy symptoms. Many vegans report much fewer runny noses and congestion problems.

Read the full list of 57 benefits at NursingDegree 

Banana Tea … Does it make you sleepy?

You need a full night’s sleep. You’ll feel better, function better and prevent disease by getting, at least, eight hours of sleep each night. You do not want the side effects that sleeping pills offer, so what can you do? Enter banana cinnamon tea.

Bananas are rich in potassium and magnesium, but what most people do not know is that the banana peel has, even more, potassium and magnesium than the banana itself, and it is often thrown away as trash. Not anymore!

With this simple recipe, you can get the benefits of the potassium and magnesium in the banana peel. Potassium and magnesium are beneficial for the nervous system and are great for relaxing the muscles. In fact, magnesium is the most important mineral for muscle relaxation and can reduce muscle cramps along with other aches and pains.

When you are stressed, guess which mineral is depleted from the body first? You guessed it! Magnesium. You need magnesium to cope with stress, allowing you to relax and fall asleep.

Cinnamon is great because it is one of the best ways to balance blood sugar levels. When blood sugar levels are balanced, your hormones can function in a way that allows for better sleep. If your blood sugar levels are off, then you may have energy at night, or be tired during the day.


  • 1 organic banana (with peel)
  • 1 small pot of water
  • A sprinkle of cinnamon (if you’d like)

Step 1: Simply cut off both ends of the banana (top and bottom) as shown below:


Step 2: Put the banana into a pot of bowling water. If the water is spring water or purified in some way, even better!


Boil for about 10 minutes. Sprinkle some cinnamon into the water as well. If you’d like to add some stevia for sweetening, do so. Stevia helps to balance blood sugar levels, and will not spike blood sugar levels before bed.

Step 3: Add more cinnamon if desired and enjoy!


As another option, you can also peel and eat a boiled banana with cinnamon sprinkled on it the next day if you’d like! (I’d recommend the next day because you do not want to put food in your gut to digest right before bedtime).

Source – DWolfe

Avocado Jerk Sauce

A  quick whip up that I thought of to substitute store bought Jamaican jerk seasoning.  Usually I get some of this stuff in the jar shown here and it is super spicey just like I want it to be. Sometimes its too spicey so I would mix it with avocado to dull the spice down. One day it occurred to me that I probably can get the same type of flavor if I add the right seasoning to the avocado. The jar stuff usually has citric acids in it to preserve and I try to avoid that as much as I can. This led to the Avocado jerk sauce.

1 – 2 Avocados – Cut it open and scrape out the green good stuff.

Get curry seasoning, garlic powder, chili powder or jalepeno powder (both if your a daredevil), sea salt, thyme, red pepper and black pepper.

Combine all the ingredients together and mash it up until you get everything to blend just right. I usually use a knife to chop and smash all at once. I let it sit out on the cutting board to give it a darker look and a not so avocadoey after taste. It kind of looks like jerk sauce once the air darkens it.   Use it just like you would the jerk sauce it taste delicious!


1 Week of Vegan Meals … Under $30

Cooking under time constraints is hard. That’s why competitors get so sweaty and frazzled during cooking competition shows. In real life, when you’re a student or busy working adult, or just not feelin’ up to spending hours in the kitchen, assembling a healthy meal in a short amount of time can be a challenge.

Luckily, shortcuts exist. Like pre-cut, pre-bagged vegetables and squash, quick-cooking grains, and frozen pre-cooked grains (thanks, Trader Joe’s).

Here are 7 healthy, plant-based meals, all of which take less than 15 minutes start to finish, are budget-friendly (less than $30 total), and most importantly, delicious! You can customize these to your liking (such as by picking your favorite vegetables and beans).

Make one trip to the grocery store, and for the price of 2 cocktails in Manhattan, you can have an entire week’s worth of fast, nourishing meals at your fingertips (assuming you have cooking oil and salt and pepper at home already). But if you’re not vegan, you can make a week’s worth of dinners from Trader Joe’s for under $25 like this.

#SpoonTip: All of these meals are gluten free friendly if you use corn tortillas and swap quinoa for farro.

Grocery List:

  • 1 package cut and cubed butternut squash or sweet potatoes, can substitute 3 large sweet potatoes ($2.29)
  • 1 package kale or romaine ($1.99; $2.29 for organic)
  • 1 package arugula or spinach ($1.99; $2.29 for organic)
  • 1 tomato ($0.29)
  • 1 apple ($0.69-$0.79; $0.99 for organic)
  • 1 avocado ($0.99)
  • 1 lemon ($0.49)
  • 1 lime, optional ($0.29)
  • 1 bag Vegetable Medley with broccoli, cauliflower and carrots, can substitute broccoli-cauliflower blend, Healthy 8 Chopped Veggie Mix, or Stir-Fry Vegetables ($2.29)
  • 1 large cucumber ($1.49)
  • 1 package firm tofu ($1.69)
  • 1 package Organic 3 Grain Tempeh ($1.99)
  • 1 bottle Sesame Ginger Vinaigrette or Goddess Dressing ($1.99)
  • 1 box frozen Microwaveable Brown Rice, can substitute frozen quinoa, Rice Blend, jasmine rice, or frozen Organic Cauliflower Rice ($2.99; $3.49 organic)
  • 1 can black beans ($0.89; $0.99 for organic)
  • 1 can chickpeas ($0.89; $0.99 for organic)
  • 1 jar salsa of choice ($1.99-2.29)
  • 1 package 10-Minute Farro, barley, or quinoa ($1.79)
  • 1 package Taco Seasoning ($0.79)
  • 1 package seaweed snacks ($0.99)
  • 1 package corn tortillas can substitute whole wheat or white flour ($0.99)
  • 1 bag cilantro, optional ($1.79)
  • 1 bag frozen edamame, optional ($1.79)

Total: $30.00 (+ tax), Organic Total: $31.50 (+ tax)

Day 1: Black Bean and Butternut Squash (or Sweet Potato) Tacos

Photo by Katherine Baker

Beans and squash make for a filling, delicious twist on conventional tacos. Find out how to make these plant-based tacos here.

Day 2: DIY Sofrita Bowls (or Tacos)

Photo by Katherine Baker

Skip the lines at Chipotle, and make a sofrita bowl with tofu at home. Learn how here.

Day 3: Farro Salad with Chickpeas, Sweet Potato (or Butternut Squash), and Apple

Photo by Katherine Baker

Haven’t you heard? #Grainz are the new #gains. Find out how to make this here.

Day 4: Protein-Packed Kale Salad With Tempeh and Lemon Dressing

Photo by Katherine Baker

Kale salad with a protein punch. Chickpeas and tempeh give this salad major staying power. Add whatever nuts and dried fruit you have in your pantry for extra yums. Find out how to make it here.

Day 5: Vegetable Stir-Fry with Tofu and Sesame Ginger Sauce

Photo by Katherine Baker

Way tastier, faster, and healthier than take-out? Triple win. Recipe here.

Day 6: Deconstructed Vegan Sushi Bowl

Coconut Cookies Dragon Fruit Jam

Pink Dragon Fruit Jam

  • ¾ cup cashews
  • ¾ cup buckwheat
  • ½ cup desiccated coconut
  • 2 tbsp chia seeds
  • ½ cup maple syrup (to taste)
  • ½ cup coconut butter, melted
  • 2 tbsp Just Blends pink dragon fruit powder (use berries if you don’t have this)
  • 2 tbsp chia seeds
  • Rice malt syrup, to taste
  • Vanilla bean powder, to taste (optional)
  • Water as needed
  1. Preheat oven to 180C and line baking tray with baking paper OR preheat dehydrator to 45C.
  2. In a food processor or blender, grind the cashews, buckwheat, coconut and chia seeds until it forms a flour.
  3. Add maple syrup and coconut and whizz until just combined. Add some water or milk if the mixture is too dry.
  4. Place a piece of baking paper on a flat surface (bench top or chopping board). Roll out mixture with a rolling pin until 1 cm thick.
  5. Use a cookie cutter to desired shapes (I used a 6cm cookie cutter). Cut a heart shape in half of the cookies. Re-roll remaining dough and repeat until all dough has been used up. Make sure than half of the cookies are full circles and the other half have hearts cut in them.
  6. Use a spatula to carefully place cookies onto baking tray or dehydrator tray.
  7. If baking, bake in oven for 15 minutes flipping half way. If dehydrating, heat for 8 hours.
  8. Meanwhile, for the jam: Mix all ingredients in a small bowl with a fork and set aside to thicken.
  9. To assemble: Spread the jam on the full circle cookies and sandwich with the heart cookies.
  10. Keep in an air-tight container and enjoy!

Peach Melba Smoothie Bowl

Peach Melba Smoothie Bowl 2

This 20 year old aunt followed through with her promise and gathered the kids into the kitchen when they woke up. I told them we were making ‘breakfast ice cream’ and they eagerly watched as my Magic Bullet turned frozen berries into a thick sorbet-like mixture (I used this recipe). I gave each of them a handful of granola and a few more frozen berries to decorate the top of their smoothie cups. After the kids started digging into their morning masterpieces, I made the adults some too. Seeing everyone enjoy their berry bowls put a big smile on my face.

Peach Melba Smoothie Bowl
Serves: 1 serving
  • Peach Smoothie
  • ⅓ cup almond milk
  • ½ large banana, sliced and frozen
  • ¾ ripe yellow peach, cut into chunks (save the other quarter for decoration)
  • Raspberry “Sorbet”
  • ¼ cup almond milk
  • ½ cup frozen raspberries
  • Toppings
  • Sliced peach, blueberries, granola, coconut etc.
  1. Add all the peach smoothie ingredients into a blender and blend until smooth. Pour into a serving bowl and set aside.
  2. Make the raspberry sorbet in the same blender by blending the ¼ cup almond milk and frozen raspberries until smooth. Scoop the sorbet on top of the peach smoothie.
  3. Decorate with desired toppings and enjoy immediately.

Source – Radiant Rachel