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Sage Biscuits with Maple Butter
Dandelion Pesto Linguine with Edible Flowers
Hibiscus Iced Tea with Homemade Rosemary Simple Syrup
THRIVE MAGAZINE TURNS TEN!
Oven-Roasted Creamy Cauliflower Soup
Craft Cocktails From Garden to Glass
Black Lentil & Roasted Eggplant Bolognese
Raw Earl Grey Chocolate Cake with Buckwheat Crust
Vegan Creme Caramel
No-Bake Beetroot Orange Chocolate Tart
Frozen Strawberry Cheesecake with Chocolate Crust
Lemon Lavender Cake with Cashew Cream
Macadamia Nut Pesto
Vegan Chocolate Cake with Poached Pears and Delicious Chocolate Frosting
Creamy Pumpkin Linguine with Sage
Pumpkin Pomegranate Salad
Homemade No-Yeast Bread & Plum Marmalade
Poached Apples with Walnuts and Cream
Red Lentil Soup
Eden Quinoa Tabouli
Vegan Sweet Potato Waffles
Golden Smoothie Bowl + Chocolate Crunch Granola
Easy, Creamy Basil Curry
Delicious, Simple Salads for Summer
Revitalizing Green Soup
Energizing Green Smoothie
Matcha Coconut Bliss Balls
Individual Fruit Galettes with Almonds
Easy Braided Apple Caramel Brioche
Choco Chips Cookie S’mores
Blueberry Lemon Cheesecake
Chocolate & Figs Raw Cheesecake
Fluffy Butternut Squash Coffee Cake
No-Bake Vegan Chai Cheesecake
Smoked Paprika Cauliflower Steak
Layered Chia Pudding with Pumpkin Spice & Coconut Milk
Tomato Soup Drizzled with Mint-Flavored Avocado Yogurt & Crispy Chickpeas
Polenta Cake with Orange & Pistachio
Arepas with Black Beans & Plantain
Rainbow-Colored Smoothie Trio
Vegan Crepes with Baked Grapes and Soy Yogurt
The Ultimate ORIGIN Smoothie
Vegan Pancakes with Stewed Fruits
Chocolate Candies with Salted Caramel Filling
Crunchy Tartlets with Lemon Curd Filling
Dark Chocolate Vegan Hemp Brownies
Crostini with Mushrooms + New Things to Try in the Kitchen
Gluten-Free Coffee Tiramisu
Peanut-y Molasses Thumbprint Cookies
Chanterelle and Wild Rice Soup for the Soul