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.

Cornstarch-coated tofu fried until crisp, then tossed with broccoli in a garlic, ginger and soy glaze. Press the tofu while you cut the vegetables.

Red onions softened in a hot brine of red wine vinegar, sugar and salt. They need a 30-minute stand, so make them before you start the tacos or salad.

Cold spaghetti, edamame and raw vegetables packed over a peanut-lime sauce, so nothing goes soggy. Shake the jar hard before you eat it.

Crushed green peas with mint and lemon piled onto garlic-rubbed toast over lemony ricotta. Use frozen peas if fresh ones are not in yet.

Chickpeas simmered with rosemary, garlic and tomato paste, then short pasta cooked in the pot until the broth turns creamy. Mash some chickpeas for body.

Carrots, parsnips, beets and rutabaga roasted hot with thyme, then glazed with maple syrup at the end. Serve with roast chicken or pork.

Tomatoes, cucumber, green bell pepper, red onion and kalamata olives in olive oil and oregano, under a slab of feta. Serve with bread for the juices.

A ginger syrup simmered with sliced root, then stirred into lemon juice and cold water in a pitcher. Start about an hour ahead so the syrup can cool.

Butternut squash simmered with ginger root, blended smooth and finished with coconut milk and lime. Make a batch and freeze bowls for quick lunches.

Buttermilk muffins with whole blueberries and a crunchy sugar top. Toss the berries in a spoonful of the flour so they do not sink.

Quinoa and black beans with roasted red bell peppers, toasted pumpkin seeds, and a cumin-lime dressing. Cool the quinoa fully so the herbs stay bright.

Smashed cucumbers dressed in tamari, rice vinegar, sesame oil, garlic and chili flakes. Toss them just before serving so they stay crisp.

Watermelon, red onion and mint dressed with lime juice and olive oil, topped with crumbled feta. Chill the melon and dress it at the last moment.

Shaved fennel, orange segments, black olives and mint, tossed with the collected orange juice, lemon juice and olive oil. Serve it with grilled fish.

Roasted butternut squash and lentils in a mustard vinaigrette with arugula, feta and toasted pumpkin seeds. For lunches, pack the arugula separately.

Chickpea flour batter with red onions, tomatoes, green chili and coriander leaf, fried thin until the edges crisp. Serve hot with chutney or pickles.

Day-old brioche soaks in a cinnamon and vanilla custard, then fries in butter until crisp. Serve it with fresh berries and maple syrup.

Eggs baked in a muffin pan with wilted spinach, feta and green onions. Squeeze the spinach dry so the cups set firm, not watery.

Eggs poached in a thick sauce of red bell peppers, tomatoes, cumin and paprika. Serve from the skillet with bread to mop up the soft yolks.

Eggs stirred slowly over low heat into soft curds, finished off the heat with creme fraiche and chives. Pull the pan off while they still look wet.

Turmeric eggs whisked with red onion, tomato, and green chili, cooked until golden underneath, then folded. Serve it hot, with a lime wedge on the side.

Rolled oats simmered in oat milk with grated apple, cinnamon and maple syrup, topped with pumpkin seeds. Stir often so the oats do not stick.

Whole milk Greek yogurt topped with quartered figs, chopped walnuts, honey and a dusting of cinnamon. Use figs that give slightly when pressed.

Avocado mashed with lemon juice and olive oil, spread on crisp rye toast with chili flakes on top. Toast the bread last so it is warm when you top it.

Chickpeas in a spiced onion and tomato sauce, simmered until it clings and finished with lemon. Start the rice first so both finish together.

Broiled red bell peppers blended with soaked chili flakes, toasted caraway and garlic into a paste. Spoon it over grains, braises or grilled vegetables.

Croissants brushed with sugar syrup, filled and topped with almond frangipane, then baked again. Day-old croissants take the syrup without going soft.

Ripe mango blended with whole milk yogurt, a little milk, honey and ground cardamom. Chill the yogurt and milk first so it is cold without ice.

Granny Smith apple, spinach, cucumber and ginger root blended with lime juice and cold water. Drink it right away, as it separates if it stands.

Brown lentils and chickpeas simmered in tomato broth with ginger, cinnamon, and cumin. Stir in the coriander leaf and lemon juice off the heat.

Green beans boiled for 3 minutes and tossed hot in sesame oil, tamari, ginger, and garlic. Make the dressing first, so the drained beans go straight in.

Couscous soaked in boiling salted water, then tossed with parsley, mint, lemon, and olive oil. Serve it warm or cold.

Carrots tossed with cumin powder, roasted cut-side down on a hot sheet until charred, then glazed with maple syrup. Serve with roast chicken or grains.

Sweet corn charred in a hot grill pan, brushed with garlic mayonnaise and topped with cotija and chili powder. Squeeze the lime over just before serving.

Roma tomatoes and basil tossed in olive oil and spooned over warm garlic-rubbed toast. Let the tomatoes sit for 10 minutes while the bread toasts.

Feta blended with Greek yogurt, olive oil and lemon until smooth, topped with honey and cracked black pepper. Serve with warm pita bread for dipping.

Ziti folded through ricotta and marinara, topped with mozzarella and baked until bubbling. Drain the ziti while firm so it holds its shape in the oven.

Buttermilk cornmeal batter with white miso paste, baked in a hot cast-iron skillet and brushed with miso butter. Preheat the skillet so the edges crisp.

Parsley, oregano, garlic and chili flakes stirred into red wine vinegar and olive oil. Spoon it over grilled steak, chicken or vegetables.

Cannellini beans and kale simmered in vegetable stock with onion, carrot, celery and rosemary. A squeeze of lemon at the end brightens the broth.

Rice vermicelli and bok choy in a vegetable broth with ginger, shiitake mushrooms and white miso. Stir in the miso off the heat so it keeps its flavor.

Red lentils simmered with curry spices, ginger and apple, then loosened with coconut milk. Stir in the lemon juice off the heat, just before serving.

Ciabatta rolls filled with fresh mozzarella, tomato and basil, dressed with olive oil and flaky salt. Pat the mozzarella dry so the bread stays crisp.

Greek yogurt mixed with squeezed cucumber, garlic, dill, and olive oil. Wring the cucumber dry so the sauce stays thick.

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.

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.