This cold brew is strong enough for coffee heads and fragrant enough for chai tea sippers too. It’s bold, aromatic and smooth flavoured with whole and ground spices like cinnamon, nutmeg, clove, cardamon and star anise. Combine the brew with some creamy, dairy / non-diary milk and you’ve got a classic coffee with all the spiciness of a masala chai.

Dates are truly nature’s candy. Can you imagine these sweet, succulent treats are from the earth? I cannot imagine what happened when humans first discovered dates thousands of years ago. Dates are chock-full of fibre and antioxidants and I love using them as a sweetener or to create bite-sized desserts like these crispy nutella dates.

I love food that makes me feel good while eating it and this anti-inflammatory, protein and fibre-rich dish is nourishing, satiating and serves as the perfect base for whole veggies.

Pickled veggies are a favourite of mine because they extend the shelf life and versatility of produce. Take purple cabbage for instance, it’s already a vegetable that’s long lasting (it can keep up to 2 months in the fridge).

I feel like the only time I ever eat rhubarb is in a pie. And even then, it seems like another ingredient always has to steal the show (hey there, Strawberry).

This vibrant salsa is packed with vitamins, minerals and phytochemicals to benefit your health. In fact, each colour provides different phytochemicals and a set nutrients that have powerful antioxidants and anti-inflammatory effects.