31 Pink Foods That are Naturally Picture Perfect

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Vegan Strawberry Frosting

Vegan Strawberry Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’, ’12 people’]

Learn how to make Vegan Strawberry Frosting that is completely dye-free and requires just 5 ingredients. It’s made with freeze-dried strawberries that yields the prettiest blush pink color and tons of real strawberry flavor.

Ingredients

• 1 cup vegan stick butter (, slightly softened at room temp (about 10-15 minutes))
• 3 cups powdered sugar (, sifted (more if preferred))
• 1 cup freeze-dried strawberries
• 1/2 teaspoon vanilla extract
• 2-3 teaspoons non-dairy milk (, more if needed (*optional))

Instructions

1. Add the strawberries to a blender and blend on high until it turns into powder. It should make about 1/4 cup.
2. Add the softened vegan butter to a bowl for a stand or hand mixer. Cream the butter on medium speed for 2-4 minutes until pale, airy, and fluffy (turn to med-high for 10-second intervals if needed). Scrape down sides as needed.
3. Now add 1 cup of powdered sugar and vanilla extract. Mix over low speed until it’s somewhat combined with the butter. Scrape down sides as needed. Now beat for 60 seconds on medium-high until fully incorporated.
4. Add the remaining sugar, 1 cup at a time until it’s finished. Remember to start on low speed until it’s somewhat combined before mixing on medium-high speed. This is so the sugar doesn’t fly everywhere.
5. Add the strawberry powder and mix at low speed for 30-60 seconds. Then turn up to medium-high speed and mix until thick, smooth, and fluffy (about 2-4 minutes). Add more sugar if you want a thicker consistency. If the buttercream is too thick or stiff, add a few teaspoons of non-dairy milk and mix until fully incorporated.

2. Cream Cheese Heart Mints

Cream Cheese Heart Mints is a practical addition to this collection, with a straightforward method and adaptable serving options.

These cute little mints are perfect for after dinner or for dessert!

Ingredients

• 3 ounces cream cheese, room temperature
• 1 tablespoon butter, room temperature
• 3 cups lightly packed powdered sugar
• 1/4 teaspoon mint extract {or other flavor like vanilla, almond, raspberry, etc}
• Hot pink food coloring
• 1 inch heart shaped cookie cutter
• Extra powdered sugar

Instructions

1. 1. Use a food processor to pulse the cream cheese, butter and powdered sugar until it reaches a crumble. 2. Add extract and pulse until it becomes a ball of dough. 3. On a non-stick surface coated in powdered sugar, break the dough into 2 even chunks, set one aside. 4. Place a few drops of hot pink food coloring on the dough and knead, adding powdered sugar as needed to prevent sticking, until the color is uniform. 5. Coat a rolling pin in powdered sugar and roll the dough 1/8th inch thick. Use the cookie cutter to cut hearts and use a thin metal spatula to transfer them to a sheet of wax paper. Continue rolling and cutting the dough until there is about 2 tablespoons left. 6. Mix the extra dough into the dough you set aside and knead, adding powdered sugar as needed to until it is a uniform light pink color. 7. Repeat step 5. 8. Allow the heart shaped mints to dry on wax paper for at least 2 hours before serving.

3. Peppermint Cheesecake

Peppermint Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT450M · Yield: [‘8’]

Peppermint Cheesecake will turn your holiday dessert table into a winter wonderland. Infused with crushed candy canes and a kiss of peppermint extract, the creamy cheesecake filling is complimented by an Oreo cookie crust and a pretty-in-pink ganache.

Ingredients

• 25 Oreo cookies
• 5 Tbsp unsalted butter (melted)
• 24 ounces full fat cream cheese (softened to room temperature )
• 1 cup granulated sugar
• 2 Tbsp all-purpose flour
• 3/4 cup sour cream (room temperature)
• 1 tsp vanilla extract
• 2 tsp peppermint extract
• 1/3 cup finely crushed candy canes ((about 4 large candy canes))
• 3 large eggs (room temperature)
• 6 ounces white chocolate (chopped)
• 1/2 cup heavy cream
• 3 drops pink food coloring gel
• crushed candy canes
• marshmallow snowflakes (store bought)

Instructions Oreo Crust

1. Preheat oven to 325 degrees. Coat bottom and sides of an 9-inch springform pan with nonstick cooking spray. Set aside.
2. Pulse Oreo cookies, including cream filling, in a food processor until fine crumbs form. (Yield will be approximately 1.5 cups of crumbs.)
3. Add melted butter to Oreo crumbs then pulse until evenly moistened.
4. Using the bottom of a clean measuring cup, firmly press crumbs into base of springform pan.
5. Bake for 8 to 10 minutes or until crust sets. Remove pan from oven and place on a wire rack to cool while you prepare the cheesecake filling.

Peppermint Cheesecake

1. Reduce oven temperature to 300 degrees.
2. Beat cream cheese and sugar with an electric mixer until smooth and lump free. (Approximately 3 minutes.) Scrape down the sides of the mixing bowl with a spatula as needed.
3. Add 2 Tablespoons of flour and beat until incorporated.
4. Add sour cream, vanilla, peppermint extract and crushed candy canes then beat until combined.
5. Add eggs, one at a time, beating on low for a few seconds after each addition until just combined. (Overbeaten eggs will cause baked cheesecakes to crack so only beat the bare minimum.)
6. Pour cheesecake batter into the prepared Oreo crust.
7. Bake for 60 to 65 minutes or until the cheesecake’s edges are set but the center is still slightly jiggly. Keeping cheesecake in the oven and the door ajar with a wooden spoon, turn oven off and allow cheesecake to cool in the oven for 1 hour.
8. Remove cheesecake from the oven. Place springform pan on a wire rack to cool to room temperature before topping with ganache.
9. Once cheesecake has cooled to room temperature, wet a butter knife with hot water then gently glide it around the outside edge of the cheesecake to loosen it from the pan before unlatching and removing the springform rim.

White Chocolate Ganache

1. Place white chocolate and heavy cream in a small saucepan over low heat.
2. Stir constantly until chocolate is melted and mixture is smooth.
3. Immediately remove saucepan from heat and allow to cool for a few minutes at room temperature.
4. Add a few drops of pink food coloring then stir until color is evenly distributed.
5. Spoon the ganache on top of cheesecake then spread to the edges with an offset spatula until smooth and even. Top with crushed candy canes.
6. Refrigerate cheesecake for a minimum of 4 hours before slicing.

Serve

1. If desired, garnish cheesecake with marshmallow snowflakes and a few more crushed candy canes before serving.
2. Cheesecake will keep covered in the refrigerator up to 3 days.

4. Unsweetened Applesauce with Veggies

Unsweetened Applesauce with Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’, ‘6 cups’]

A vibrant treat with beets and carrots! Recipe can be served cold or warm.

Ingredients

• 6 to 8 apples (I used a local variety, but Pink Lady or Honeycrisp would work well)
• 2 large carrots (peeled and chopped)
• 2 medium beets (peeled and chopped)
• 1 tsp cinnamon
• 1 cup water

Instructions

1. Prepare the apples by coring and roughly chopping them into quarters. I kept the skin on for some extra fiber, but you can choose to peel them if you want. Prepare the carrots by washing and peeling them, then slicing into 2- to 3-inch pieces. Wash and peel the beets, and chop them into rough quarters. For a sweeter taste, use 8 instead of 6 apples and 1 fewer beet.
2. Place a large pot on the stovetop over high heat and add the apples, carrots, and beets, along with the cinnamon and water. Bring the mixture to a boil and then simmer, covered, for 30 to 35 minutes (turn the heat to low). You want the fruit and veggies to be tender when touched with a fork before blending.
3. Remove from heat, and use an immersion blender to blend the contents of the pot until smooth. You can also transfer the ingredients in batches to a regular blender and blend each batch for approximately ~1 minute until smooth.
4. Enjoy warm or cold with more cinnamon as desired!

5. Dragon Fruit Smoothie

Dragon Fruit Smoothie (No Banana) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’, ‘2 people’]

This thick and creamy dragon fruit smoothie skips the banana but keeps all the flavor and nutrition. Packed with frozen raspberries, blackberries, pink pitaya (dragon fruit), and strawberry Greek yogurt, it’s rich in antioxidants and naturally sweet—with a zing of fresh lime and ginger for extra brightness. Chia seeds add fiber and staying power, making this a satisfying breakfast or energizing snack. Blended with almond milk and ready in minutes, it’s a refreshing way to enjoy tropical fruit—no banana required.

Ingredients

• 1 3/4 cups frozen pink dragon fruit ((200 grams))
• 1 cup frozen raspberries
• 1/2 cup frozen blackberries
• 5.3 ounces Greek yogurt (plain or strawberry (150 grams))
• 2 tablespoons chia seeds
• 1 teaspoon lime juice ((optional))
• 1 teaspoon grated ginger ((optional))
• 1 cup milk ((dairy or dairy-free alternative))
• Chia seeds
• Berries

Instructions

1. Add dragon fruit, raspberries, blackberries, yogurt, chia seeds, lime (if using), and ginger (if using) to blender. Pour in milk, cover, and blend on high 1 minute, or until smooth and creamy. Pause to scrape the sides of the blender with a spatula as needed. If the smoothie is too thick, add another splash of milk and blend again.
2. Pour smoothie into a glass and garnish with additional chia seeds and berries if desired.

6. Grain-Free Beet Waffles

Pink Beet Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’, ‘8 waffles’]

These gluten free waffles are a beautiful breakfast to prepare for yourself, your Valentine, or your entire family!

Ingredients

• 1 cup almond flour
• 1 cup tapioca flour
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup almond milk (unsweetened)
• 2 tsp apple cider vinegar
• 1 small beet (cooked)
• 2 eggs
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil (measure after you melt it)
• 1 tsp vanilla extract

Instructions

1. Lightly spray and preheat your waffle iron.
2. Combine the almond and tapioca flours, baking powder, and sea salt in a large bowl. In a blender, combine the almond milk, apple cider vinegar, and beet. Pulse until smooth, add the eggs, maple syrup, coconut oil, and vanilla, and blend again until smooth. Add the blender mixture to the bowl with the dry ingredients. Whisk all ingredients together until smooth. This should resemble a typical waffle batter, but with a pink hue!
3. Pour onto waffle iron and cook approximately 4-6 minutes, until the waffles are cooked through and slightly crispy on the outside. Cooking time will vary depending on your waffle iron. Enjoy with toppings of your choice!

7. Pickled Radishes

Easy Quick Pickled Radishes with Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT40M · Yield: [’12’, ’12 people’]

These Quick Pickled Radishes are crisp, tangy, and ready in just 30 minutes with no canning required! Made with simple ingredients like vinegar, garlic, and a touch of maple syrup, they add a bright pop of flavor to grain bowls, tacos, sandwiches, and salads. Naturally vegan, gluten-free, and easy to customize.

Ingredients

• 3 cloves garlic, (peeled and smashed)
• 1 serrano or jalapeño pepper, (halved lengthwise (optional))
• 1 bunch radishes, (greens removed, cleaned, and thinly sliced (12-14 radishes))
• 1/2 cup vinegar ((see note))
• 1/2 cup warm water
• 2 tablespoons sugar ((optional, see note))
• 2 teaspoons salt

Instructions

1. Add garlic, serrano or jalapeño pepper (if using), and radishes to a jar with a lid.
2. In a liquid measuring cup, whisk the vinegar, water, sugar (if using), and salt.
3. Pour the vinegar mixture into the jar of radishes.
4. Cover the jar and refrigerate for at least 30 minutes, or until desired flavor is reached. (I like the radishes best after at least 1 hour of soaking.)

8. Vegan Caviar

Vegan caviar is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘8’, ‘8 people’]

Woo your paramour with this pink-hued vegan caviar. It’s made with Israeli couscous, also known as pearl couscous for its large spherical shape. (Don’t replace it with regular grain-sized couscous.) Serve vegan caviar with water crackers and spreadable non-dairy cheese. Garnish with fennel fronds, chives, or fresh dill leaves.

Ingredients

• 1 small beet (about the size of a large strawberry)
• 1 cup pearl couscous (also called Israeli couscous)
• 1 1/2 cups water
• 1/4 teaspoon salt (+ generous pinch)
• 1 Tablespoon extra virgin olive oil
• 1/2 teaspoon lemon zest
• 3/4 teaspoon lemon juice
• 3/4 teaspoon olive brine
• 1 clove garlic (zested or minced)

Instructions

1. Peel a very small beet. Cut it into roughly half-inch slices. I got about 4 thick slices from one beet.If your beet is larger, cut off a strawberry-sized portion. Then cut it it into several 1/2 inch thick slices that are about an inch long.
2. Put the peeled beet slices into a medium sized pot with pearl couscous, water, and a generous pinch of salt. Bring the pot to a boil. Lower the heat to medium or medium high once it’s boiling. Boil the pearl couscous for 8 to 10 minutes, until it’s al dente.
3. Drain the pearl couscous using a fine mesh sieve. Remove the beet pieces.
4. Move the pearl couscous to a medium-sized bowl. Stir in extra virgin olive oil, lemon zest, lemon juice, brine from a jar of olives, and a clove of minced or zested garlic. Cover the bowl & refrigerate until ready to use. (If any of the pasta has stuck together after refrigerating, just give it a quick stir.)Serve on crackers with a swish of spreadable vegan cheese & garnish of fennel fronds, chives, or dill leaves.

9. No Bake Peppermint Pie

No Bake Peppermint Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 8

This No Bake Peppermint Pie Recipe is a cool holiday classic topped with homemade whipped cream and crushed peppermint that is going to wow your friends and family.

Ingredients

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 2 1/2 cups DairyPure Heavy Whipping Cream, divided
• 8 ounces soft peppermint candy
• 1 chocolate cookie crust
• crushed peppermint candies, for garnish
• 2 tablespoons granulated or confectioners’ sugar
• 2 cups DairyPure Heavy Whipping Cream
• 1 teaspoon vanilla extract or liqueur

Instructions

1. Soften gelatin in water; set aside.
2. In small saucepan over low heat, cook 1/2 cup whipping cream with candy until candy melts.
3. Add gelatin; mix well.
4. Whip remaining whipping cream. Let gelatin mixture cool and fold in whipped cream, reserving 1/2 cup for garnish.
5. Pour into crust. Chill.
6. Before serving, top with reserved whipped cream and crushed peppermint candies.
7. In chilled glass bowl, add sugar to whipping cream.
8. Using whisk or hand mixer, incorporate sugar into heavy whipping cream until it begins to thicken, leaving visible trails. Continue to whip until soft peaks start to form.
9. Fold in vanilla extract or liqueur. Serve immediately or refrigerate and remix 1-2 minutes before serving.

10. Healthy Cherry Garcia

Healthy Cherry Garcia Ice Cream Recipe (No Ice Cream Maker) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘2’, ‘2 servings’]

This 5-minute, easy, no-churn Cherry Garcia Ice Cream recipe tastes decadent, but is secretly healthy! It puts summer cherries to perfect use when you want a nourishing sweet treat.

Ingredients

• 1 1/4 cups sweet red cherries (pitted, de-stemmed, and frozen (store-bought frozen cherries are also fine))
• 2 ounces cream cheese
• 2 tablespoons heavy whipping cream
• 1 1g packet stevia
• 1/2 teaspoon pure vanilla extract
• 1 pinch sea salt
• 1 tablespoon sugar-free dark chocolate (chopped)

Instructions

1. Add all ingredients except the chocolate to a high-speed blender and process until smooth and creamy, tamping down the ingredients as necessary. Stir in the chopped chocolate.
2. Serve immediately, garnished with a fresh cherry if desired.

11. White Chocolate and Raspberry Smoothie

White Chocolate and Raspberry Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 serving’]

Thick, creamy and sweet, this White Chocolate and Raspberry Smoothie is delicious. This smoothie can be made in 5 minutes.

Ingredients

• 50g (2oz) white chocolate, chopped
• 125ml (½ cup) milk
• 60ml (⅓ cup) yogurt
• 150g (1 cup) frozen raspberries

Instructions

1. The quickest way to melt white chocolate is to zap it in short stints in the microwave in a heat proof bowl. Give it a stir after every zap and return to the microwave until everything is completely melted.
2. Remove from the heat, then stir in the milk, and set aside until cooled down.
3. Place white chocolate mixture, yogurt, and raspberries in a blender, and blend until creamy and smooth. Serve immediately. Enjoy!

12. Sakura Cherry Blossom Syrup

Sakura Cherry Blossom Syrup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT5M · Total: PT35M · Yield: [‘4’]

This Sakura Cherry Blossom Syrup features real sakura cherry blossoms steeped in a naturally-coloured sweet floral syrup. Add it to drinks for a pop of beautiful pink colour.

Ingredients

• 1/2 C water
• 6 Tbsp granulated sugar or honey
• 4 whole cherry blossoms (rinsed and soaked in cold water for at least 30 minutes)
• 2 freeze-dried raspberries (optional)

Instructions

1. In a small saucepan, combine water and sugar (or honey) and heat over medium heat until the sweetener dissolves.
2. Remove from heat and add in the freeze-dried raspberries (optional).
3. Give the raspberries a little press with a spatula and stir. The liquid will turn slightly pink.
4. Once the syrup is pink, strain out the raspberries.
5. Drain the cherry blossoms and add into a clean glass jar.
6. Pour the syrup into the jar over the cherry blossoms and let it steep.
7. Let it cool and cover with a lid.
8. Place into the fridge until ready to use.

13. Beetroot Pasta

Easy Beetroot Pasta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Creamy beetroot pasta: a flavorful and vibrant dish made with just three main ingredients. Pasta coated in a beautiful, easy-to-make beetroot sauce.

Ingredients

• 1 lb beetroot (raw, 450 g, Note 1)
• 1 lb pasta (450 g, Note 2)
• 1 small onion
• 1 tablespoon olive oil
• 1 cup vegetable stock (or chicken stock, 230 ml)
• 2 teaspoons apple cider vinegar ( divided)
• 1 cup crème fraiche or cream cheese (250 g, Note 3)
• fine sea salt and ground black pepper

Instructions

1. Prepare vegetables: Peel, rinse and roughly grate the beetroot. Set it aside. Finely chop the onion.1 lb beetroot / 450 g + 1 small onion
2. Sauté: Heat the oil in a large, deeper, non-stick pan. Add the onion and a pinch of salt. Cook on low heat for about 3-4 minutes, adding a small splash of the stock halfway through until the onion is softer. Add the grated beets and cook on medium-low heat, stirring a few times, for about 5 minutes.1 tablespoon olive oil
3. Simmer beetroot sauce: Pour in the stock, 1 teaspoon vinegar, and add salt and pepper. Stir well, cover, and cook on medium-low heat for about 25 minutes until soft.1 cup vegetable stock/ 230 ml
4. Cook the pasta: In the meantime, cook the pasta in salted water according to the instructions.1 lb pasta / 450 g
5. Make the sauce: Add dairy to the beetroots in the pan and stir well. If you use cream cheese, mix the cheese with a good splash of mix and stir it well to make it creamy. Blend the sauce with an immersion blender.1 cup crème fraiche or cream cheese / 250 g
6. Adjust the taste with the remaining 1 teaspoon of vinegar, salt, and pepper. Drain the pasta and return it to the pot. Add the sauce and mix gently to combine. Serve immediately (Note 4).fine sea salt and ground black pepper

14. Blushing Beet Juice

BLUSHING BEET JUICE is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘2’]

My Blushing Beet Juice incorporates seasonal produce like beets, oranges and grapefruit with ingredients that I don’t normally juice, like strawberries (which have been looking particularly delicious lately, even though they’re not in season). The result is a perfectly sweet, balanced pink juice, packed full of amazing, heart healthy ingredients. Enjoy this vibrant pink juice for love month — the recipe makes enough for two generous servings, and you can also freeze it to make your own popsicles (kids love them!). Have some fun in the kitchen this February and shake up your juicing menu!

Ingredients

• 2 large carrots
• 2 apples (I used Ambrosia)
• 1 beet
• 1 lime
• 1 grapefruit
• 2 small oranges
• 1/2 ” piece ginger
• 1 pint of strawberries

Instructions

1. Start with chilled produce. Chop all ingredients into 1″ pieces.
2. Add ingredients one at a time to your Hurom Slow Juicer (or similar), starting with an ingredient that isn’t as juicy (like ginger), and alternating with an ingredient that makes lots of juice (like an apple). This will ensure that the juicy ingredients flush the not-so-juicy ingredients through the juicer and you’ll get more of them in your cup!
3. Once you’ve juiced all of your ingredients, stir the juice and pour over ice.
4. Add a fun straw, or garnish of your choice and enjoy.

15. No Bake Strawberry Cheesecake Bars

No Bake Strawberry Cheesecake Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [’12’, ’12 squares’]

Make these amazing No Bake Strawberry Cheesecake Bars! Made with Graham cracker crust and silky cream cheese filling, it’s an easy and refreshing frozen Summer dessert recipe that will taste just like ice cream.

Ingredients

• 2 cups Graham crackers crumbs
• 1/2 cup unsalted butter (melted)
• 16 oz cream cheese (room temperature)
• 2 cups strawberries (diced)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream (cold)

Instructions

1. Line an 8×8-inch baking dish with parchment paper and set aside.
2. In a food processor, put Graham crackers. Pulse it a few times, until you have fine crumbs.
3. Transfer 2 cups crumbs into a bowl and add 1/2 cup melted butter. Mix everything until well combined.
4. Transfer the mixture into a baking pan with parchment paper. Spread the mixture evenly, then press it with a measuring cup until firm. Refrigerate while working with the filling.
5. In a food processor or a blender, add 16 oz cream cheese, 2 cups diced strawberries, 3/4 cup granulated sugar, and 1 tsp vanilla extract. Blend until smooth and well combined.
6. In a separate bowl, whip 1 cup heavy cream until stiff peaks. Fold it into the cream cheese mixture in two steps. Don’t overmix!
7. Pour the filling on top of the refrigerated Graham crust and spread evenly.
8. Cover with the plastic wrap and put in the freezer for at least 5 hours or overnight.
9. When ready to serve, cut the cheesecake into 12 equal squares.

16. Watermelon Gelato

Watermelon Gelato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 8

It’s hard to beat homemade Watermelon Gelato loaded with favorite summertime flavors that’s as cold and creamy as it is sweet and delicious.

Ingredients

• 2 cups pureed watermelon
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 cup fat-free half-and-half
• 3 tablespoons lemon juice
• 1/2 cup whipping cream

Instructions

1. In blender, blend watermelon, sugar, cornstarch, half-and-half, lemon juice and whipping cream until smooth.
2. Using ice cream maker, process gelato according to manufacturer’s instructions.

17. Beet Gnocchi

Beet gnocchi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT30M · Total: PT70M · Yield: [‘4’, ‘4 approx’]

These beet gnocchi are brightly colored and delicately flavored. And delicious as well.

Ingredients

• 10 1/2 oz beet (beetroot (peeled/trimmed weight))
• 5 1/2 oz potato
• 3/4 cup ricotta
• 1/2 cup grated parmesan
• 1 1/2 cup all purpose flour (plain flour, plus more for dusting)

Instructions

1. Peel the beet and potato and cut both into chunks, with the potato in slightly larger chunks than the beet.
2. Steam both vegetables or place in a pot and cover with cold water and bring to a boil to cook until tender to a knifepoint. You can cook them together or separately, as suits – timing will depend on the size of the pieces but the potato will take around 10 minutes, beet 15 minutes. Test as you go and take out potato if ready sooner instead of cooking further.
3. Once cooked, drain the vegetables. Mash the potato while still warm (or use a ricer) and leave to cool. Blend the beet in a food processor until relatively smooth then allow to cool (you can speed up the beet in the fridge but I recommend potato at room temperature so it doesn’t become more moist).
4. While the vegetables are cooking and cooling, measure out the other ingredients. Once both potato and beet are lukewarm, combine both in a large bowl and add the ricotta, parmesan and flour. Mix well, using your hands towards the end to break any chunks and distribute everything well.
5. Lightly flour a clean work surface and take a small handful of the dough. Roll it out into a log, roughly 1/2 – 2/3in (1 1/2 – 2cm) diameter, flouring as you go as needed to save it sticking.
6. Cut slices from the log then roll each with floured hands into balls. If you like, you can give them some texture with the tips of a fork on one side or roll or a wooden gnocchi board.
7. Repeat with the rest of the gnocchi dough, placing on a lightly floured plate or baking sheet/tray once formed until ready to cook.
8. Bring a wide pot of water to a roaring boil (you want a good 2inches/5cm or more depth). Add some of the gnocchi to the water, trying to spread them out though they will drift together. Take care not to overcrowd the pot.
9. Once they rise to the surface, let them boil just 30 sec-1min more then remove them with a slotted spoon (or drain with a regular spoon as you go). I typically keep them in a bowl to keep warm and add further batches as they are ready. Repeat with the rest of the gnocchi then serve – I suggest with browned butter and topped with parmesan.

18. Strawberry Protein Overnight Oats

Strawberry Protein Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Total: PT487M · Yield: [‘1’, ‘1 jar’]

Quick and delicious, these refreshing strawberry protein overnight oats are a perfect protein source for breakfast. It’s gluten-free and vegetarian.

Ingredients

• 1/2 cup rolled oats
• 1 tbsp chia seeds
• 1/2 cup unsweetened almond milk
• 1/2 cup plain Greek yogurt
• 1 tbsp vanilla protein powder
• 1/2 cup strawberries (sliced)

Instructions

1. Put strawberries into a blender and puree. If your blender is bigger, add a little bit of water.
2. Mix the rest of the ingredients as well as you can in a jar or food container. Cover with strawberry puree.
3. Keep refrigerated for at least 8 hours. Stir before serving and top it up with a few slices of strawberries!

19. Beet Hummus

Easy Beet Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’]

Easy Beet Hummus is a fun twist on classic hummus using roasted beets, chickpeas, tahini, lemon juice and garlic. This is a mediterranean style appetizer that works nicely as a dip with vegetables or pita, a spread on wraps or sandwiches or part of a rice bowl.

Ingredients

• 1 small Beet (peeled and diced)
• Salt and pepper
• 2 tablespoons of olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 seasoned roasted beet
• 1 can of chickpeas (drained and rinsed)
• 2 tablespoons tahini
• juice of 1 lemon
• 1 to 2 garlic cloves
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Garnish with fresh herbs like parsley (thyme or oregano)

Instructions For the roasted beet:

1. Preheat the oven to 350 degrees. Place the beet, olive oil, garlic and onion powder and salt and pepper in a mixing bowl. Toss to coat.
2. In an oven safe skillet, baking dish or baking sheet spread the beets in an even layer.
3. Put the beets in the oven and roast for 35 minutes or until soft.
4. Remove from the oven and let it cool down completely.

To prepare the hummus:

1. Put the roasted beet in the food procesor or blender and pulese a few times.
2. Add the chickpeas, tahini, garlic and lemon juice to a blender or food processor and pulse until smooth, around 2-3 minutes.
3. With the blender or food processor running slowly pour in the olive oil and continue blending until silky. Add salt and pepper to taste and blend once more. Taste and adjust the lemon juice, salt and pepper to your tastes. Place in a serving bowl and garnish with fresh herbs, feta cheese, chickpeas or chopped beets

20. Homemade Cranberry Vinaigrette

Homemade Cranberry Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Total: PT3M · Yield: [‘6’, ‘6 servings’]

A seasonal homemade salad dressing made with real cranberries

Ingredients

• 1/3 cup homemade cranberry sauce (organic whole berry cranberry sauce)
• 2 tablespoons apple cider vinegar
• 1/3 cup olive oil
• 1/4 teaspoon dijon mustard
• 1/8 teaspoon kosher salt
• 2 tablespoons water

Instructions

1. Combine the cranberry sauce, apple cider vinegar, olive oil, mustard, salt, and water in a blender and blend until smooth.
2. Taste the dressing and extra salt if needed. If you prefer a thinner consistency, add one to two more tablespoons of water.
3. Store extra dressing in a covered jar in the refrigerator for about 2 weeks.

21. Strawberry Crinkle Cookies

Strawberry Crinkle Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’20’, ’20 -24 cookies’]

These cake mix cookies can be whipped up with just 4 ingredients in less than 30 minutes!

Ingredients

• 1 (15 ounce) box strawberry cake mix
• 2 large eggs, at room temperature
• ¼ cup vegetable oil
• ½ cup powdered sugar

Instructions

1. Preheat the oven to 375°F. Line two baking sheets with either silicone baking mats or parchment paper. Set aside.
2. In a wide shallow bowl, sift the powdered sugar. Set aside.
3. In a stand mixer, or in a large mixing bowl using a hand mixer or whisk, mix together the cake mix, eggs, and vegetable oil until well combined.
4. Using a cookie scoop or a spoon, scoop out a tablespoonful of batter and form into a ball. Roll the dough ball into the powdered sugar, fully coating all sides. Place the sugar coated dough ball onto one of the prepared baking sheets and repeat the steps until you’ve used all of the dough.
5. Bake at 375°F for 10 to 12 minutes. Makes 20 to 24 cookies.

22. Pink Sauce Pasta

Pink Sauce Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

Pink Sauce Pasta is a creamy and tasty blend of tomato and cream sauce! Quick, easy and tasty. Also known as Italian rosa sauce or rosatella.

Ingredients

• 1 teaspoon olive oil
• 1 teaspoon butter
• 1 yellow onion (finely diced)
• 3 cloves garlic (minced)
• ¼ cup white wine ((optional) 60ml)
• 1 ½ cups tomato passata ((400g) (or puree a can of san maranzo tomatoes – do not use tomato paste))
• 1 bay leaf
• ½ teaspoon dried basil
• ½ cup heavy cream (120ml)
• ½ cup grated parmesan
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup pasta cooking water* (120ml)
• 8 ounces pasta ((225g))

Instructions

1. Heat the oil and butter in a large pot over a medium-low heat, then add the onions and cook for 7 minutes, stirring often, until soft and golden, but not browned. Add the garlic and cook for a further minute.
2. Add the white wine (if using) and let it bubble and reduce for a few minutes.
3. Stir in the passata, as well as the bay leaf, and basil, and simmer gently for 15 minutes.
4. Meanwhile, cook the pasta according to package instructions. Note: when draining, reserve some cooking water to ‘loosen’ the rosatella sauce.
5. Remove the bay leaf from the sauce and discard.Stir in the cream, parmesan, and salt and pepper, and simmer the sauce for 2 minutes.
6. Add the cooked pasta to the sauce, and ½ cup (or more if necessary) of the pasta cooking water to loosen the sauce slightly.
7. Serve warm and enjoy.

23. Beetroot Crepes

Pink Beetroot Crepes (Sweet or Savory Filling) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’14’, ’14 crepes’]

These pink crepes or beetroot crepes with a savory or sweet filling are a nice idea for your Valentine’s day breakfast or brunch.

Ingredients

• 3 eggs (large)
• 1 pinch fine sea salt
• 2 cups milk (500 ml/ 17 fl.oz)
• 1 ¼ cup all-purpose flour (150 g/ 5.5 oz)
• 1 cooked beetroot (130 g/ 4.5 oz Note 1)
• 2-3 tablespoons vegetable oil
• 2/3 cup cream cheese (150 g/ 5.5 oz)
• ¼ cup crème fraiche (or sour cream, 60 g/ 2 oz)
• 1 teaspoon creamed horseradish (optional)
• 1 tablespoon chopped dill (Note 2)
• fine sea salt or Kosher and ground black pepper
• granulated sugar
• jam of choice
• Nutella (Note 3)

Instructions Make crepe batter

1. Batter: Place 3 eggs, a pinch of salt, half of the milk (1 cup/ 250 ml), flour (1 ¼ cup/ 150 g), and chopped beetroot (130 g/ 4.5 oz) in the food processor and puree until smooth. Add the rest of the milk (1 cup/ 250 ml) and mix well. Alternatively, use an immersion blender.By hand: Grate the beetroot very finely on the zesting side of the box grater, and whisk everything together by hand.
2. Rest the batter for about 20 minutes. Then, stir it again with a whisk or a wooden spoon before frying the crepes, and do that a few times in between.

Cook crepes

1. Fry crepes: Heat the pan and brush it with a bit of oil. Add one ladle of batter to the pan, and swirl the pan to cover the bottom with the batter completely. Cook the underside for about 2 minutes or until slightly browned (Note 4).
2. Flip: Loosen the edges of the crepe and then flip the crepe with a rubber spatula. Cook the second side for less than a minute. Slide the crepes onto a large plate and continue with the remaining batter, lightly brushing the pan with oil before each new crepe.
3. Keep the crepes warm in the preheated oven at about 170°F/ 75°C. Stack them on a baking tray lined with parchment paper and place pieces of wax or parchment paper between the crepes as well.

Filling

1. Mix 2/3 cup (150 g/ 5.5 oz) with ¼ cup crème fraiche or sour cream (60 g/ 2 oz), 1 teaspoon creamed horseradish, and 1 tablespoon dill until smooth.
2. Fill crepes: Spread a little bit of the filling on each crepe, roll them, and serve them warm.
3. Sweet filling: Alternatively, fill them with something sweet: granulated sugar, jam or jelly, Nutella, etc. See the blog post for more filling ideas.

24. Healthy Strawberry Banana Smoothie

Strawberry Banana Smoothie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 Servings’]

Learn how to make a strawberry banana smoothie with this easy and delicious strawberry banana smoothie recipe. Better than any smoothie shop, it’s made with 6 ingredients in less than five minutes!

Ingredients

• 1 cup milk ((whole, 2%, almond))
• ½ cup vanilla Greek yogurt ((5 ounces))
• 2 Tablespoons honey ((or to taste))
• ½ teaspoon vanilla extract
• 1 banana ((frozen))
• 2 cups strawberries ((fresh or frozen))

Instructions

1. Place the ingredients in the order listed in the container of Vitamix, (or another high-powered blender).
2. Blend, starting on low speed and increasing to high for 30-60 seconds or until the mixture is smooth.
3. Pour into cups and serve immediately.

25. Strawberry Jello Fluff Salad

Strawberry Jello Fluff Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT265M · Yield: [’12’, ’12 Servings’]

Light and fluffy Strawberry Jello Fluff Salad is a backyard barbecue dream. With hints of strawberry Jello and vanilla pudding mixed together with Cool Whip, you’ll be in a state of bliss with every bite.

Ingredients

• 4.6 ounces Cook and Serve Vanilla Pudding Mix
• 6 ounces Strawberry Jello Package
• 3 cups Water
• 16 ounces Cool Whip (thawed)
• 10 ounces Mini Marshmallows
• 2 cups Strawberries

Instructions

1. Whisk the vanilla pudding mix, strawberry jello mix, and water together in a medium saucepan and place over medium heat, and bring to a boil. Remove from the heat and pour it into a large mixing bowl and cover with plastic wrap.
2. Place the mixture into the refrigerator to chill and firm up for 4 to 6 or overnight.
3. After the mixture thickens use a handheld mixer to beat it until creamy.
4. Use a rubber spatula to fold in the Cool Whip, marshmallows, and strawberries.

26. Cranberry Smoothie Bowl

Cranberry Smoothie Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT5M · Total: PT5M · Yield: [‘2’]

This cranberry smoothie bowl recipe is a refreshing, delicious, and healthy blend of fruit and yogurt that is the perfect way to start your day.

Ingredients

• 1/2 cup frozen cranberries
• 6 ounces Greek yogurt
• 3 tablespoons honey ((or other sweetener, to taste))
• 1-2 fresh or frozen bananas
• 1/4 – 1/2 cup coconut milk ((or other milk as needed))
• dash of vanilla
• dash of salt (optional)
• frozen cranberries
• fresh mixed berries
• fresh banana slices
• coconut shreds or flakes
• chia seeds
• sliced, slivered, or chopped almonds
• granola

Instructions

1. Place all ingredients in a blender and blend until smooth, adding liquid at the end if needed.
2. Pour the smoothie into a bowl and garnish with desired toppings.

27. Sakura Strawberry Latte

Sakura Strawberry Latte is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

This Sakura Strawberry Latte combines the floral notes of cherry blossom with the aroma and flavour of fresh strawberries in this delightfully pink drink!

Ingredients

• a handful of fresh strawberries
• 1/2 C milk of your choice
• 1 Tbsp sakura cherry blossom syrup (or to taste)
• ice
• extra milk to top
• freeze-dried or fresh diced strawberries (optional, as garnish)
• 1/4 C hot water
• 1 tsp matcha powder

Instructions Sakura Strawberry Latte:

1. In a high-speed blender, combine fresh strawberries and milk and blend until smooth.
2. To a tall glass, add in sakura cherry blossom syrup to your taste.
3. Next, add in ice and the blended strawberry milk.
4. Top with additional milk.
5. Add a few diced strawberries (or freeze-dried strawberries) to the drink (optional).
6. Stick in a straw, give it a stir and enjoy.

Matcha option:

1. Whisk together hot water and matcha together until frothy.
2. Prepare the Sakura Strawberry latte as above.
3. After topping with additional milk, pour the matcha over top.

28. Pink Champagne Cake

Pink Champagne Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT30M · Total: PT150M · Yield: [’12’, ’12 servings’]

This Pink Champagne Cake recipe has a moist, tender crumb, is infused with sparkling champagne and covered with creamy vanilla Swiss meringue buttercream frosting. This irresistible layered champagne cake is the ultimate dessert for any celebration!

Ingredients

• 2 1/4 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, (at room temperature)
• 1 1/2 granulated sugar
• 5 large egg whites, (at room temperature)
• 1 1/2 teaspoon vanilla extract or almond extract
• 1 cup sparkling rose wine or pink champagne (or blush)
• Food color gel ((Americolor deep pink or fuchsia))
• 6 large egg whites
• 2 cups granulated sugar
• 1 1/2 cups 3 sticks unsalted butter, cut into tablespoons pieces and softened
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt
• Sprinkles ((I used rose and gold sprinkle mix))

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and grease three 6-inch cake pans (please see notes), line with parchment paper rounds, then grease the parchment paper.
2. Whisk the flour, baking powder and salt together in a large mixing bowl.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
4. Turn the mixer down to medium-high speed and beat in the 5 egg whites one at a time, letting each egg white fully mix into the batter before adding the next. Beat in the vanilla extract until combined.
5. Add about 1/3 of the dry ingredients and 1/2 of the champagne and beat on low speed until combined. Add 1/3 more of the dry ingredients and the rest of the Champagne. Beat on low speed until combined then, add the rest of the dry ingredients and beat on low speed until combined.
6. Add a small amount of food color gel and mix to incorporate.
7. Divide the batter evenly between the 3 cake pans smoothing the tops with a spatula.
8. Bake for about 35 minutes or until a toothpick inserted into the center of the cake comes out clean with only a few dried cake crumbs clinging. Start checking for doneness after 28 minutes or so.
9. Allow the cakes to cool in the pans for 10 minutes then turn out onto a wire rack. The cakes must be completely cool before frosting and assembling.

Swiss Meringue Buttercream

1. Place the egg whites and sugar in a heatproof mixing bowl (for convenience, use your stand mixer bowl) and whisk until combined. Making sure the bottom of the bowl doesn’t touch the simmering water, set the bowl over a saucepan filled with about 2-3 inches of simmering water at medium-low heat.
2. Whisk the egg whites mixture constantly until the sugar is completely dissolved and no longer grainy to the touch, about 3-4 minutes.
3. Transfer the mixture to the bowl of a stand mixer (unless you are already using it) fitted with the whisk attachment or use a handheld mixer. Beat the mixture over medium-high speed until stiff glossy peaks form and the mixture is no longer warm, about 10 minutes.
4. Switch the stand mixer to the paddle attachment. With the mixer on medium high speed, add the cubed butter one piece at a time and mix until the butter is fully incorporated before you add more butter. Next, add the vanilla and salt and beat for about 40 seconds. The buttercream should be thick and creamy.

To Assemble

1. To assemble the cake, with the help of a serrated knife or cake leveler, remove the domes from the top of the cool cakes so that they’re flat. Place one layer on a plate or cake stand and cover the top with buttercream frosting. Spread the buttercream evenly with an offset spatula.
2. Add the second layer of cake on top, cut surface down. Spread a layer of frosting. Add the third layer and the remaining frosting on the top and around the sides. You can pipe swirls or any other decoration on the top or sides of the cake.

29. Strawberry Oat Milk

Easy Strawberry Oat Milk (Dairy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 cups’]

This easy strawberry oat milk is blended with fresh strawberries, oats, and just a touch of optional sweetener and vanilla. Strain it for a smooth, creamy texture that’s great for sipping, pouring over cereal, or adding to smoothies.

Ingredients

• 1 cup oats, (rinsed)
• 2 cups halved strawberries
• 2 teaspoons agave nectar or sweetener of choice ((optional))
• 1 teaspoon vanilla extract ((optional))
• ⅛ teaspoon salt
• 4 cups water, (filtered)

Instructions

1. Add oats, strawberries, agave nectar (if using), vanilla extract (if using), and salt to blender container. Pour water into blender container. Cover and blend on high 2 minutes, or until mixture turns pink and creamy.
2. Strain liquid through a nut milk bag or cheesecloth. Twist the nut milk bag or cheesecloth closed and squeeze out remaining liquid with your hands.
3. Serve oat milk immediately or cover and shake to prevent separation in between uses.

30. Strawberry Ice Cream

Strawberry Ice Cream Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound fresh strawberries, washed and hulled
• 1 1/2 cups sugar (divided)
• 2 Tablespoons lemon juice
• 2 cups cream
• 1 cup whole milk
• 1/2 teaspoon salt
• 6 egg yolks
• 2 teaspoons vanilla extract

Instructions

1. Before beginning, place the bowl of your ice cream maker in the freezer, if needed.
2. In a blender or food processor, process the strawberries until they are a smooth puree. Pour the puree (there should be about 2 cups) into a small pot with 1/2 cup of sugar and the 2 tablespoons of lemon juice.
3. Place the pot over a burner on medium heat and stir it as it cooks to prevent scorching. Let it cook down for 8-10 minutes, or until it’s reduced to around 1 1/4 cups. Set it in the refrigerator until it’s completely chilled.
4. In a medium pot, combined the whole milk, cream, remaining 1 cup of sugar, and salt. Set a fine mesh sieve over a clean mixing bowl.
5. Divide the six eggs and place the yolks in a small bowl. Whisk them with a fork until they’re smooth.
6. Stir and heat the milk and cream mixture until it’s hot and steaming but not boiling. Slowly ladle some of it into the egg yolks while whisking to warm them gently.
7. Pour the egg yolks back into the pot with the rest of the hot cream and milk and return it medium low heat. Stir the custard constantly until it thickens and coats the back of a spoon, then remove it from the heat. Stir in the vanilla extract.
8. Pour the mixture through the sieve, then cover it with a lid or plastic wrap. Refrigerate the mixture until it’s completely cold–it’s best left overnight.
9. When the strawberries and custard are both completely chilled, pour the custard into the bowl of the ice cream maker and begin churning it. When it’s slightly thickened, pour in the strawberry mixture.
10. Continue churning the ice cream until it’s thickened to the consistency of soft serve. Remove it from the ice cream machine.
11. You can serve it immediately as a soft serve ice cream, or you can place it in a dish in the freezer until it’s frozen into a harder ice cream. This should take about 8 hours.

31. Buckwheat Blueberry Beet Pancakes

Buckwheat Beet Pancakes with Blueberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT10M · Total: PT50M · Yield: [‘6’]

These gluten-free buckwheat pancakes are made vibrantly pink with pureed beets! The flavour is subtle and works well with the vanilla. Make them in heart shapes for Valentine’s Day. 

Ingredients

• 115 g buckwheat flour
• pinch salt
• 1 tablespoon sugar
• 1 egg
• 1 cooked beet (pureed (about 3 heaped tablespoons) (roasted, boiled or vacuum packed without vinegar works))
• 200 ml milk
• 1 tsp vanilla
• 50 g butter ((1/2 a stick), melted)
• 100 g blueberries
• 1 tablespoon oil (for frying)

Instructions

1. In a large bowl, add the flour, salt and sugar and stir to combine. 
2. Mix in the egg and beetroot puree, then stir in the milk, vanilla and melted butter.
3. Set the batter aside to rest for half an hour.
4. Heat the oil in a frying pan over a medium heat. Drop tablespoonfuls of batter into the pan and allow to spread out. Add some blueberries into the pancake. Cook until golden, then turn and cook the other side. Repeat with remaining batter.

To make heart shaped pancakes

1. Spoon the batter into a piping bag or squeeze bottle. Heat the oil in the pan, then squeeze the batter out to draw a heart shape. Cook until golden, then turn and cook the other side. Repeat with the remaining batter. 

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.