1. Add yogurt, coconut milk, passionfruit purée, frozen mango, lime juice, and ground cardamom to a blender.
2. Blend on high speed for 1-2 minutes until smooth, thick, and creamy.
3. Pour the lassi into two glasses and sprinkle with a bit of freeze-dried raspberry powder.
4. Cut a passionfruit in half and evenly distribute the seeds over the raspberry powder for the perfect finishing touch.

PREPARATIONS

• Here’s the recipe for cinnamon oil. You’ll need about 4-6 teaspoons for this recipe. If you don’t want to go through the hassle of making the cinnamon oil, you can just add 1/2 teaspoon of ground cinnamon to the soup.

INSTRUCTIONS

1. First, we’ll prepare the soup. Heat some olive oil in a large pot. In the meantime, peel the onion and roughly chop it. Once the olive oil is hot, add the onion pieces and sauté on medium heat until soft.
2. While that’s cooking, halve the pumpkin and scoop out the seeds. Cut the pumpkin into large chunks and add to the onions. Peel the garlic and ginger and grate them directly into the pot with the pumpkin. Let everything roast for about 10 minutes, then pour in the vegetable broth. Put the lid on and let it simmer on low heat for about 15-20 minutes until the pumpkin is very soft.
3. Meanwhile, prepare the pesto. Toast the walnuts in a small pan without any added oil until golden brown. While the walnuts are toasting, finely grate the Parmesan and then add both to a food processor. In the same pan, heat a little olive oil and fry the sage leaves. Let the fried sage drain on a paper towel until crispy, then add it to the food processor as well. Peel the garlic clove and add it to the mix. Add lemon juice and, with the processor running, slowly drizzle in the olive oil. Season with salt and pepper, then set aside.
4. For the grilled cheese sandwiches, grate the cheddar and press the mozzarella well in paper towels, then slice it thinly. Set aside.
5. Once the pumpkin is soft, remove the pot from the heat and use a hand blender to purée everything. Add the coconut milk, nutmeg, cinnamon, and cayenne pepper, and season with salt and pepper. Put the pot back on the stove and keep it warm on the lowest heat with the lid on.
6. Now, spread a thin layer of butter on the bread slices and place them butter-side down in a large pan. Spread 2 teaspoons of walnut-sage pesto on each slice. Distribute the cheese evenly on top of the pesto. Cook on low heat with the lid on for a few minutes until the cheese starts to melt. Once the bread is golden brown on the bottom, place another slice of bread, butter-side up, on top of the cheese and flip the sandwich. Cook for a few more minutes until the second side is golden brown as well.
7. Serve the soup in deep bowls, topping it with cinnamon oil, cress, and chives. Cut the grilled cheese sandwiches into small squares and place them in the soup, or slice them into strips and serve them on the side.

1. Cut off the pineapple skin and cut the flesh into large chunks. Put them into the blender. Since coconut oil solidifies below 23°C (73°F), you might need to warm it up briefly so it can be poured over the pineapple chunks in liquid form. Pour the oil into the blender and blend everything on the highest setting until it becomes pastel yellow and only small pieces of the pineapples are longer visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the mixture cook for the next 45 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
3. Once the oil mixture is no longer bubbling, remove the pot from the heat and let it cool a bit. Pour the oil into the first fine sieve to catch the coarse particles.
4. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
5. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

PREPARATIONS

• Here’s the recipe for the Pineapple Coconut Oil. You’ll need about 30g of it.

INSTRUCTIONS

1. Preheat the oven to 160°C / 320°F. Line a baking sheet with parchment paper and set it aside.
2. In a medium-sized bowl, mix together the oats and almonds. Set aside.
3. In a small saucepan, stir together sugar, agave syrup, vanilla extract, and coconut oil. Heat on low until the sugar melts. Pour this mixture over the oat-almond mix and stir well.
4. Spread the mixture evenly onto the baking sheet. Bake for about 20 minutes.
5. While the granola is baking, chop the freeze-dried bananas, pineapple, mango, and coconut chips to your desired size, and measure out the quinoa. Set everything aside.
6. Once the granola is done baking, take it out of the oven and add the other ingredients. Mix everything well and let it cool.
7. Once it’s completely cooled, crumble the granola and store it in an airtight container.

1. Wash and dry the limes thoroughly. Put them into the blender. Since coconut oil solidifies below 23°C (73°F), you need to warm it up briefly so it can be poured over the limes in liquid form. Pour the oil into the blender and blend everything on the highest setting until it becomes pastel green and only small pieces of the limes are longer visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the mixture cook for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
3. Once the oil mixture is no longer bubbling, remove the pot from the heat and let it cool a bit. Pour the oil into the fine sieve to catch the coarse particles.
4. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
5. Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week. If you want to use it, fill a glass with hot water and place the oil bottle in it for a few minutes so it can liquefy again.

PREPARATIONS

• Chop the chocolate into coarse pieces.
• Melt the butter in a pot or microwave.
• Zest the lime.

INSTRUCTIONS

1. In a medium bowl, mix together flour, cornstarch, baking powder, and salt. Set aside.
2. In another medium bowl, combine brown and white sugar. Add the melted butter and vanilla extract, whisking for a few minutes until creamy.
3. Add a whole egg and an egg yolk, whisking until the mixture becomes thicker. Then, mix in the lime zest.
4. Gradually add the dry ingredients from the other bowl, stirring a little before adding the chocolate. Mix just until combined and no flour is visible.
5. Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours or up to 48 hours if preparing ahead.
6. Preheat the oven to 220°C / 425°F. Fill a small bowl with coconut flakes and roll the cookie dough balls in the flakes. Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
8. Meanwhile, prepare the glaze. In a small bowl, mix powdered sugar, coconut milk, and lime juice until you get a creamy, thick consistency. Drizzle the glaze over the cookies in a zigzag pattern, sprinkle with a bit more lime zest, and enjoy!