Archive for the ‘FOOD’ Category



today we’re sharing a slightly sweet summer tea that is refreshing and hydrating! i love the vibrant color that the hibiscus tea flowers create when steeped. this could be served as is or, you could add your favorite spirit (we’d recommend gin or rum!) to make it spiked.

• 1/2 cup hibiscus tea flowers
• 1 cup sugar
• 10 cups water
• 1/2 cup lime juice
• 3 sprigs mint
• blackberries as garnish

Combine 1/2 cup of hibiscus tea flowers and 2 cups of water in a small pot on medium to low heat. Simmer for about 10-15 minutes. Turn off heat and add 1 cup of sugar and 1 sprig of mint and steep for an additional 10 minutes.

Stirring once or twice to blend in the sugar while it’s heated. Once mixture is slightly cooled add the now infused hibiscus tea to a large pitcher. Add 1/2 cup freshly squeezed lime juice and dilute the hibiscus with 8 cups of water. Mix well. Add remaining mint and additional lime slices to the pitcher. Serve chilled or with ice. We garnished ours with a mix between lime slices, mint and blackberries for added tartness.

photos and styling by: ivan solis



who doesn’t like a fritter every now and then? these ricotta fritters will not disappoint!

makes 10 servings 

3/4 cup self rising flour
• 2 cups ricotta cheese
• 2 egg whites
• 3 heirloom tomatoes chopped
• 2/3 cups fresh basil chopped
• 1 sprig fresh dill
4 tablespoons olive oil
2 tablespoons balsamic vinegar
• salt and pepper to taste

• In a large bowl combine 2 cups ricotta cheese with 3/4 cups self rising flour. stir in chopped basil and mix batter until evenly dispersed or a similar consistency to pancake batter. Add salt and pepper to taste. In a small bowl beat two egg whites until soft peaks form (an electric beater will save you a lot of time). Set aside. Set a nonstick pan on medium heat and pour 2 tablespoons olive oil. Make a small dollop with the palms of your hand with the riccota batter and dip it in the egg whites. Flatten slightly and place onto the heated olive oil. Cook for 3 minutes on each side or until browned. Repeat process until finished.

For the salad: In a medium sized bowl combine the 3 chopped heirloom tomatoes with 2 tablespoons of olive oil, 1 sprig of dill finely chopped, 2 tablespoons balsamic vinegar, and salt and pepper to taste. Serve together and garnish both dishes with basil.

photos and styling by: ivan solis




we’re always working to keep things balanced around here, enjoying the finer things in life but also maintaining a healthy and active life. we like to post a little something for everyone and that’s why we’re trying out some super clean recipe posts from charlotte who runs a blog centered around living a vibrant healthy life! she take gorgeous photos and we’re excited to share this first post from her on a paleo and vegan friendly dessert. let us know what you think and if you’re interested in more recipes like this one! and welcome, charlotte!

“What better way to have fun living a healthy lifestyle than with nutrient-dense and power packed treats!? These Raw Matcha Macaroons are made with healthy fats from coconut, a little bit of raw honey and the uber superfood matcha! Matcha is a stone ground green tea and is a fantastic source of amino acids, catechins, vitamins A & C and even aids in blood sugar regulation. You can be sure that these raw macaroons have a balanced amount of fat and blood sugar regulating properties to help your body mediate a blood sugar spike from the natural sugar found in the honey. Enjoy!” – Charlotte


• 2.5 cups finely shredded coconut, divided into 1.75 cups, and .75 cups

• 2 tablespoons melted extra virgin coconut oil

• 3 tablespoons coconut nectar for the vegans or raw honey

• 2 tablespoons coconut milk

• 1 teaspoon vanilla extract

• 1 teaspoon high-quality matcha

• 1/8 teaspoon sea salt


1. Add 1.75 cups finely shredded coconut and process in a food processor until a thick paste forms. This will take approximately 2 minutes.

2. Add the rest of the ingredients and process for another 30 seconds or until combined. Next, add the remaining .75 cups of finely shredded to the coconut and pulse 2-3 for approximately five seconds until well combined.

3. Using a cookie scoop (or your hands) make small balls with the dough. This should yield about 10 macaroons. Sprinkle with flake salt and/or hemp seeds. Refrigerate until firm and then devour!

photos, styling and recipe by: charlotte dupont
want more food posts? click here!



toast has come a long way since i was a kid and enjoyed mine with peanut-butter and jelly. now, there are more options than ever to fancy up your snack or even a light meal. these three toasts were inspired by blue diamond almonds and we paired them for added taste and if you like that extra crunch.

for the fig and gorgonzola toast, we wanted something sweet and savory. we used a french loaf for its versatility and buttery taste but it can be substituted for whole wheat or gluten free according to your taste or dietary needs.

makes 3 servings 

3 slices french loaf
• 1 container figs
• 3 ounces Gorgonzola cheese
• 6 ounces blue diamond honey roasted vanilla almonds
• 2 tablespoons honey
• 1 large sprig of thyme as garnish
• 1 tablespoon olive oil

• Brush olive oil onto each side of your sliced toast. Heat on a skillet on medium to high heat for 3 minutes on each side, or until golden brown. Spread the Gorgonzola cheese evenly and layer freshly sliced figs. Sprinkle in a light amount of honey roasted almonds and a drizzle of honey. Garnish with thyme.

For a more traditional taste, this tomato and ricotta toast will hit the spot, especially on these hot summer nights.

makes 3 servings

• 3 slices french loaf
• 3 ounces ricotta cheese
• 1 container cherry tomatoes
• 2 large sprigs basil
• 2 tablespoons olive oil
• 6 ounces blue diamond salt and vinegar almonds
• salt and pepper to taste
• chili flakes as garnish (optional)

Once the bread slices are toasted spread the ricotta cheese in a nice even layer. Slice in half the cherry tomatoes and place on top. Sprinkle in the salt and vinegar flavored almonds (we made one version with whole almonds and one where we crushed the almond and sprinkled them on top). Drizzle lightly with olive oil, add salt and pepper to taste. garnish with basil.

and for our third toast we have a sophisticated blend of flavors. love this combination!

makes 3 servings

• 3 slices french loaf
• 1 small cantaloupe sliced
• 4 ounces prosciutto
• 8 ounces burrata cheese
• 6 ounces blue diamond honey dijon almonds
• 2 tablespoons balsamic glaze ( usually found by the olive oils in the grocery store)
• 2 ounces micro kale as garnish 

Repeat the same process to toast the french loaf slices. Spread the buratta cheese in a nice even layer (this cheese will have a much richer taste similar to mozzarella, so a little goes a long way).

Wrap the slices of cantaloupe with the prosciutto and place about 2 of these on top of each toast. Sprinkle in the honey Dijon flavored almonds (or goes great served on the side!)  and with a spoon drizzle the balsamic glaze. garnish with micro kale.

photos and styling by: ivan solis
want more food posts? click here
this post is in partnership with blue diamond almonds. all opinions are my own.



One of summer’s best seasonal treats is the strawberry, full of sweet juicy flavor. The brightness of the strawberries is preserved here by keeping them raw rather than cooking them down, and extracting the flavor by shaking them with crushed ice in a cocktail mixer along with the other ingredients. The ice compresses the ripe soft strawberries and pushes the juice out of them as you shake it, making for a very cool and deeply flavorful cocktail. – Eva

Strawberry Basil Daiquiris 
By Eva Kosmas Flores of Adventures in Cooking

• 1 cup sliced strawberries
• 1 cup crushed ice
• 1/4 cup fresh squeezed lime juice
• 1/2 cup rum
• 1/4 cup basil simple syrup (recipe follows)

Basil Infused Simple Syrup 

• 1 cup water
• 1 cup granulated sugar
• 1 tablespoon fresh basil leaves


– For the strawberry basil daiquiris, pour all ingredients into a cocktail shaker and shake until combined. Strain out into serving glasses. Makes two servings.

– For the basil simple syrup, bring the water and sugar to a boil over high heat. Reduce heat to low, add the basil leaves, and simmer for 3 minutes. Remove from heat and allow to cool to room temperature. Strain out the basil leaves and keep the infused syrup refrigerated until use.

recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!

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Why hello there designlovefest readers! Welcome to my place of inspiration + creation. Thanks for stopping by. I believe in giving credit where credit is due, so if at any time you see work that is improperly recognized, please send me quick note and I’ll gladly update the information.

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