Recipe

Kimchi delivers fiery, tangy flavor with wombok, garlic, ginger & chilli—add daikon or chives for your own twist, ferment & enjoy.

Quick-pickled carrots are bright, crunchy & tangy—perfect for sandwiches, grain bowls, or as a flavorful, spiced snack.

Shredded carrot, apple & fennel ferment into a crunchy, tangy, probiotic-rich veggie mix—full of flavor and gut-friendly benefits.

This method is as old as fermentation itself — pound, press, wait — but the payoff is extraordinary. A sharp, crunchy kraut cuts through richness and adds gut-friendly bacteria to your diet. Add grated carrot or fennel for a twist, or fold through raw leek and a few sprigs of dill just before serving for a modern, herbaceous take.

Cumquat marmalade balances natural bitterness & sweetness—perfect on toast or stirred into sauces for fish or lamb.

Delicious orange, apple & cinnamon tarte tatin with golden puff pastry—serve individual tarts or one large, perfect with cream or ice cream.

Quick, flavorful sautéed asparagus with bok choy, garlic, ginger & chilli, finished with honey and tamari—perfect easy side for two.

Black bean hummus can be prepared using canned black beans. Alternatively, dried black beans can be cooked by simmering them in water for 40-50 minutes. Cooked black beans can be frozen and used for other dishes when needed. The potato chips can be reheated the following day and this adds an extra crispiness … that’s if you haven’t devoured them all!

These baked falafels represent Middle Eastern cuisine at its healthiest. By using the oven instead of the deep-fryer, you preserve the integrity of the olive oil while dramatically reducing unnecessary fats. Chickpeas are true nutritional champions, offering a remarkable combination of plant protein, resistant starch that feeds your beneficial gut bacteria and soluble fibre that helps regulate cholesterol levels. The abundant fresh herbs aren’t mere garnishes; they’re concentrated sources of antioxidants and chlorophyll, which supports your body’s natural detoxification pathways. When paired with the tahini-rich hummus, you create a complete protein profile comparable to animal sources, making this an ideal dish for those transitioning to more plant-based eating patterns.

Traditional Sfeeha calls for using minced lamb, but substituting with cooked lentils gives the textual taste of meat and makes for a great vegetarian alternative. The spices can be adjusted to your liking.

This tasty eggplant and tomato borani is a vibrant, flavour-packed dish loaded with nourishing ingredients to support good health.