• 1 small thin pita (white or whole wheat)
• 2 tbsp labneh (strained yogurt)
• Zaatar, to taste
• 1 Roma tomato, sliced into wedges
• 1 Persian cucumber, quartered lengthwise
• Thinly sliced red or white onion
• Fresh mint & parlsey, finely chopped
• 2 tsp pomegranate molasses

Method:

• Spread the labneh over the whole pita, this will create a barrier for liquids.
• Sprinkle with zaatar to taste.
• Add in Tomato, cucumber, onion, herbs, and any other add-ins.
• Drizzle with pomegranate molasses and roll up, serve immediately.

• 1 cup uncooked quinoa, rinsed
• 2 cups broth
• 1 head broccoli florets, chopped small
• 1 can chickpeas, rinsed
• 2 cups red cabbage, shredded
• 1 cup carrot, shredded
• 1 cup cherry tomatoes, halved
• 1 sweet potato, chopped & roasted
• Herbs of choice (ex.: Cilantro)

• 1/4 cup tahini
• 2 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 0.5 tbsp maple syrup
• Black pepper
• Sea salt
• Onion powder
• Garlic powder

• Raw pumpkin seeds
• Feta cheese, crumbled

Method:

• Cook quinoa in broth according to package instructions. Feel free to add some seasonings into the pot. I like to add some cinnamon & cumin or Vegeta.
• When quinoa is resting (steaming off heat), add chopped broccoli to pot and cover, to soften florets slightly.
• Assemble remaining salad ingredients and mix thoroughly. Cool, uncovered, in fridge.
• Mix the dressing ingredients and adjust amounts to your taste. Thin dresing out with cold water.
• When ready to serve, add salad to bowl and drizzle with dressing. Top with feta and pumpkin seeds.

• 1 bundle dry wheat or buckwheat noodles
• Handful cherry tomatoes, halved
• 1/4 English cucumber, shredded
• 7-10 minute egg, halved
• 1 cup firm water-packed tofu
• 1 tbsp 100% peanut butter
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• Ice cubes *(see note below)

Method:

• Cook noodles according to package instructions, run under cold water to cool quickly.
• Combine tofu, peanut butter, sesame oil, sesame seeds in a blender, and blend until smooth. Season to taste with sugar and sea salt.
• Combine noodles and sauce in a bowl, then top with tomatoes and cucumber.
• Serve with kimchi.

• 1 tbsp high smoke point oil
• 1" ginger, peeled and smashed with back of heavy knife
• 2 scallions whites, smashed with back of heavy knife, then roughly chopped
• 2 cloves garlic, smashed with the back of heavy knife
• A couple of Sichuan peppercorns, crushed
• 1 small can tomato paste
• 1 tbsp ketchup (I use low sodium)
• Salt, to taste
• Ground white pepper, to taste
• 4 cups stock of choice (I use unsalted chicken)
• 2 dried shiitake mushrooms, rinsed and soaked in hot water until soft
• 2 dried red dates (optional)
• 1 tbsp dried goji berries (optional)

Method:

• Heat oil in a heavy pot or wok, until shimmering. Then add ginger, scallion whites, garlic, Sichuan peppercorns and fry, rapidly stirring, for a minute.
• Add tomato paste, ketchup, salt, and white pepper, and cook a couple minutes until rusty in colour.
• Add stock 1 cup at a time, stirring to combine.
• Finally, add shiitake mushrooms, red dates and goji berries (if using) and bring to a boil.

• 1 large can tomatoes (whole or diced)
• 1 white onion, halved
• 2 cloves garlic halved
• 1-2 pickled jalapeno
• Handful fresh cilantro
• 1 tsp cumin powder
• Black pepper, to taste
• Juice of 1 lime

Method:

• Combine all ingredients in a food processor or blender, and blend until just combined but not completely uniform
• Add additional lime juice, jalapeno brine, or salt, to taste. Keeps for 3-4 days in airtight jar in fridge.

• 2 cups THICK milk (like whole dairy, barista oat, etc.)
• 2 decaffeinated black tea bags
• 1 shot decaf espresso *(see step 3)
• Brown sugar or condensed milk, to taste

Method:

• Pour milk into small saucepan, add teabags, and gently press them with a spoon. You are doing this so they don't float on top.
• Bring milk to a boiling point, then immediately switch off the heat and remove pot from element.
• After about 30 seconds, return pot to element and allow to steep/simmer for 5-10 minutes, until milk has a tan colour and tea aroma.
• Once tea has steeped, add it to a mug and pull your espresso shot directly into it (if you don't have an espresso machine you can brew a small amount of very strong coffee).
• Finally, add brown sugar or condensed milk to your liking.

• 2 cups milk of choice
• 1 tsp ground turmeric
• 3 black peppercorns, ground
• 0.5 tbsp coconut oil or ghee (butter ok)

Method:

• Add all ingredients to a small saucepan and bring to a gentle simmer, whisking constantly.
• Simmer for 5 minutes, then serve.

• 1.5 lbs oxtail
• 1" ginger, peeled and sliced
• 1 yellow onion, chopped medium
• 2 stalks celery, chopped large
• 2 big Chinese carrots, chopped large
• 8 Yukon gold potatoes, peeled and quartered
• 1 ripe vine tomato, core removed

Method:

• Begin by adding oxtail to a large heavy soup pot or dutch oven, and covering with cold water. Bring to a boil for 5 minutes.
• Discard water from pot, rinse scum from pot, and wash oxtail under cold water to remove impurities.
• Return oxtail to pot with 10 cups of water, add onions and ginger to pot and bring to boil. Reduce to simmer (covered) and cook for 1 hour and 15 minutes.
• Add potatoes, celery, carrots, and turn heat up to reach a rolling boil again, then reduce to a simmer (covered) and cook for for 45 minutes.
• Add tomato atop vegetables, cover, and cook an additional 15-20 minutes until tomato is easily broken up with the back of a wooden spoon.