Once again, coconut is the star of the dish. It definitely pays to have all of the fresh herbs and spices to make a flavourful paste, then adding some cooling Coconut Paste to create a balanced, creamy and healthy bowl of goodness. I decided to make this one extra green, but with all the great fresh produce around, use any vegetables you want!

This delicate clear broth is great for the change of season weather today. It packs a big hit of aromatic spices and herbs, slow-cooked with pumpkin to release a maximum flavored stock base that infuses into the vegetables. All it needed was plenty of fresh herbs on top and some chili for added spice.- Gian Manik

This recipe reminds me of when I was really small and I would go to my Grandmothers friends house, Nana Puzio and she would make an Eastern European spread with all the trimmings. The taste of this soup reminded me of a pea soup she used to make but this one has completely different ingredients. It really is comforting cooking a pot of potatoes with a simple stock and some fresh green apples, with just ...

I really love using spices, especially experimenting with their versatility in savoury and sweet dishes. It's great to add a pinch of something and then see how you go. This take on a classic hawker-style street dish replaces roasted peanuts as the base with our Brazil Nuts, some Coconut Sugar, lemon and cardamom for and interesting twist. As with most multi ingredient vegetable dishes, cook everything separately and everyone can select a combination of textures ...

This is a lovely creamy salad dressing with the added benefit of containing  probiotics from the Fermented Beet Kvass. I love the pink colour the dressing takes on from the Beet Kvass! Dress a simple salad or drizzle over roasted veggies and sprinkle with za'atar for a satisfying earthy meal.- Emily Williamson