Ingredients:

225g unsalted butter, softened
100g icing sugar
1 1/2 tsp vanilla extract
1/2 tsp ground cardamom
280g plain flour
1/2 tsp fine sea salt
100g dark chocolate chunks

Method:

• Cream butter and sugar until fluffy.
• Mix in vanilla and cardamom.
• Add flour and salt, fold in chocolate.
• Shape into a log, chill for 1 hour.
• Slice and bake at 160°C (fan) for 12–15 mins.

Ingredients:

115g unsalted butter, softened
75g tahini
150g light brown sugar
50g caster sugar
1 medium egg
11/2 tsp vanilla extract
200g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
150g chocolate chips

Method:

• Cream butter, tahini and sugars.
• Beat in egg and vanilla.
• Stir in dry ingredients and fold in chocolate.
• Shape into a log, chill dough 30–45 mins.
• Slice and bake at 170°C (fan) for 10–12 mins.

Ingredients:

150g unsalted butter
2 tbsp white miso paste
200g light brown soft sugar
100g caster sugar
1 tsp vanilla paste
1 medium egg + 1 egg yolk
240g plain flour
1/2 tsp bicarbonate of soda
150g dark chocolate chips

Method:

• Melt butter until golden brown and nutty; whisk in miso and cool for 10 mins.
• Whisk butter mixture with sugars and vanilla.
• Beat in eggs, fold in dry ingredients, then chocolate.
• Shape into a log, chill for 1 hour.
• Slice and bake at 170°C (fan) for 10–12 mins. Cool and enjoy!

Ingredients:

3/4 cup fresh orange juice
1/4 cup fresh lemon juice
1-inch piece fresh turmeric (or 1 tsp ground)
1-inch piece fresh ginger
1/4 tsp cracked black pepper
1 tbsp raw honey or maple syrup
1/2 tsp vanilla extract or paste
Optional: 1 tsp apple cider vinegar
Optional: pinch of cayenne or cinnamon

Method:

• Blend all ingredients until smooth and golden.
• Strain through a fine sieve or cloth into small bottles.
• Chill or warm gently before sipping—do not boil.

Ingredients:

For the Bowl

1 small sweet potato, cubed
1 small beetroot or blood orange, thinly sliced
1 cup cooked mixed grains (e.g., quinoa + barley + wild rice)
1 cup broccoli florets
1/2 avocado, sliced
Handful of shredded red cabbage
1 small carrot, shaved into ribbons
Handful of sprouts or microgreens
1 tbsp sesame seeds or hemp hearts
1 tbsp olive or avocado oil
Salt & pepper to taste

For the Vanilla Citrus-Tahini Dressing

2 tbsp tahini
1 tsp vanilla extract or paste
1 tbsp orange juice (freshly squeezed)
1 tsp maple syrup or honey
1 tsp apple cider vinegar
Pinch of sea salt
Warm water to thin

Method:

• Preheat oven to 200°C (400°F). Toss cubed sweet potato and broccoli florets with oil, salt and pepper. Roast for 25–30 minutes until tender and slightly crisp.
• While roasting, prepare your grains and slice your fresh vegetables (including blood orange or beetroot, avocado and cabbage).
• Whisk together the dressing ingredients until smooth and creamy, adjusting consistency with warm water. Let the vanilla and citrus scent open your senses.
• To assemble: lay a generous bed of grains, top with roasted vegetables, raw elements and sprouts. Drizzle with the vanilla-citrus dressing. Finish with sesame or hemp hearts.