125 recipes. Have a look.

Whole milk warmed with turmeric, fresh ginger, cinnamon and black pepper, then sweetened with honey. Keep it below a boil so the milk stays smooth.

Heavy cream boiled with sugar and sharpened with lemon juice, poured into glasses and set in the fridge. Start it at least 5 hours before you serve.

A buttery lemon sponge soaked hot with a sharp lemon and sugar syrup that sets into a crisp crust. Prick it deeply so the syrup reaches the middle.

Chickpeas blended smooth with tahini, lemon, and garlic, served with raw vegetable batons. Blend the tahini and lemon first for a lighter hummus.

Canned chickpeas roasted dry, then tossed in olive oil, cumin, paprika and garlic and roasted again. They turn crunchy as they cool.

Roughly mashed avocado folded with lime juice, white onion, jalapeño and coriander leaf. Make it just before serving; the avocado browns as it stands.

Whole soybean pods steamed for 5 minutes and tossed with flaky salt while warm so it sticks. Squeeze the beans out with your teeth and leave the pods.

Feta, provolone, kalamata olives and walnuts on a board, finished with olive oil and dried oregano. Serve with bread or crackers.

Rolled oats, creamy peanut butter and honey pressed into 12 bites, with no oven needed. Chill them for 30 minutes so they hold their shape.

Overripe bananas, melted butter and brown sugar baked into a cinnamon loaf. The darker the banana skins, the sweeter and moister the bread.

A wet olive oil dough, dimpled in the pan and topped with fresh rosemary and salt. Start about 2 hours before you want to slice it.

Steamed glutinous rice folded through sweet salted coconut milk, served with ripe mango and toasted sesame seeds. Soak the rice for 4 hours first.

Matcha whisked with warm water and maple syrup, poured over ice and unsweetened almond milk. Sift the powder first so the tea comes out smooth.

Rice soaked with cinnamon, blended, strained and sweetened with sugar and vanilla. The rice soaks for 4 hours, so start in the morning.