Unicorn Toast

As much as we love our avo-toast, there’s another toast-topper taking the Internet by storm: unicorn toast. The most beautiful rainbow of colours, this stuff’s simply ah-maze. And the gal behind this magical creation? Adeline Waugh of Vibrant & Pure, who’s won the hearts (and tastebuds) of more than 60,000 Insta followers, with media coverage that won’t let up. So just how did this unicorn storm begin? Here’s what she told us, exclusively, of course. —Aurea Dempsey

Not only do you create the most amazing looking (and tasting) edibles, you’re also a food stylist, recipe developer, photographer, content creator and writer. For a 26-year old, you’re one multi-talented girl! What prompted you to follow your passions and talents—and create a real business for yourself?

Why thank you! I started Vibrant & Pure simply as a place on Instagram to share my healthy meals. I suffered from cystic acne my whole life and, around three years ago, I started researching the connections between diet and skin. After cutting out dairy, gluten and sugar I found it kind of a fun challenge to create food that was both delicious and beautiful and show people that they don’t have to feel deprived due to food sensitivities. Vibrant & Pure quickly evolved when I realized how much styling and photography went into my Instagram and website, I loved the creative outlet.

Your unicorn toast—well, it’s magic! How did you come up with such a beautiful creation?

I was playing around with beet juice and cream cheese one day, to create a vibrant hot-pink spread for toast. Then it occurred to me that I could use other natural ingredients to create beautifully coloured pigments—and so I did. I experimented with painting them on the toast in different ways, and my followers pointed out that the colours resembled that of a unicorn. Voila! Unicorn toast was born.

When most of us see blue- and red-coloured cream-cheese icing, we think chemicals. But not yours! You use only healthy ingredients, such as beets and turmeric. Tell us more …

I don’t mess around with chemicals and unnatural ingredients in my food, so that was never an option for me. I think it’s easy to create bright and colourful food using food colouring, but it’s more of a challenge to only use real food ingredients.

You say it can take hundreds of photos before you get the winner shot. For real? And how about taste—do you eat a lot of your creations, too?

I definitely take a lot of photos. I’m extremely picky when it comes to my photos. I take so many because I later narrow them down to the perfect one—and then there’s the editing! It’s quite a process. Yes, I almost always eat them, unless my boyfriend gets to them first!

From ELLE to Cosmopolitan, the Daily Mail to Dr. Oz! Has been a fun ride so far?

Definitely! I’ve been completely shocked at the reaction. I was never planning to start a trend, but I’m definitely enjoying the ride!

For budding foodie-talents out there, do you have any words of advice for getting your brand out there, noticed among others?

Find your own unique esthetic and trust your gut. Also, do not compare yourself to others on Instagram—it’s so easy to get caught up with that. Just keep practising and putting out what you love and is unique to you; people will want to follow along.

What’s next for Vibrant & Pure?

I definitely have some very exciting things in the works. I can’t give details but there will probably be a Vibrant & Pure cookbook in the not-so-distant future!

vibrantandpure.com