• Preheat the oven to 350°F/180°C. Grease the muffin cups with olive oil
• Place grated zucchini in a bowl and add the chopped herbs, salt, spices, chickpea flour and mix well
• Slowly add the milk while checking the consistency – it should not be too runny or too thick. Check the video for consistency. If needed add more chickpea flour (if it is too liquid) or milk (if it is too dry)
• Add lime juice to the sodium bicarbonate and mix well, add to the mixture, gently mix them all
• Fill the muffin cups with the mixture, with the help of a spoon
• Sprinkle sesame, kalonji and/or poppy seeds seeds
• Bake about 40 minutes or until they have a golden brown top and until a toothpick or a skewer inserted in the middle of the muffins comes out clean
• Cool muffins in the tray for 10 minutes, then transfer to a cooling rack. Muffins will keep for 2 days in the fridge in an airtight container

• Place seeds or nuts in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours. Drain seeds/nuts thoroughly and add to food processor. Add all ingredients. Process until very creamy and smooth, scraping down sides and adding additional water as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, ginger for zing, or salt for flavor + balance
• Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel)
• Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a “disc.” Secure with a rubber band
• Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth. The longer it sits in the fridge the more it will firm up
• To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently
• Enjoy chilled with seed crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled
• Leftovers keep well covered in the refrigerator up to 5 days

• In a bowl, mix dry ingredients well
• Add the liquids and mix them all with a few strokes until you form a smooth dough (avoid the temptation to play with dough and don’t overmix)
• Divide dough into 3 little balls and shape them with wet hands
• Brush a little more almond or butter milk and sprinkle kalonji, poppy, cumin or sesame seeds
• Bake in oven at 180degrees celsius about 15 minutes, until it turns into slightly brown crust
• Eat warm with your homemade cheese!

• Heat a small saucepan and melt the ghee at medium to low heat. Add spices, sunflower, and sesame seeds toast for a minute so that spices give their aroma
• Add the raisins, quinoa flakes (or grain of your choice) and mix them well with spiced ghee. You can add the protein powder and mix well
• Add a little hot water, just to cover the ingredients. Mix well and simmer at low heat, covering partially. Keep some hot water next to it and as it absorbs very quickly, add a bit more slowly. You can also replace this next part of water with milk and adding it slowly as the porridge cooks
• Cook about 10 minutes until everything is soft and cooked but not too dry. It should have a creamy texture
• Meanwhile toast almond and coconut shaves in a small pan until they turn into lightly brown color
• Serve warm with a drizzle of honey or maple/date syrup

• Set the oven to 160 degrees celsius
• Brush half the the oil into your heat resistant dish
• Place the fruits or marmalade on the bottom
• If you are not using marmalade, drizzle a little maple or date syrup
• Sprinkle oats, seeds, coconut, almond, spices, vanilla and salt
• Drizzle rest of the oil on top
• Bake for about 15-20min or until the opt is golden brown and fruits are cooked
• Enjoy with a ginger-cardamom-hibiscus tea!

For Marmelade

• For marmalade, simply cook the cut plums with a little bit of water and spices like cinnamon, clove, star anise, vanilla. You can add 1-2 dates, or raisins to make it sweeter if your plums are not sweet enough. First bring to boil and then simmer until they are soft. Add chia seeds (I added 2 tbs for about 1kg plums) before or after blending the plums in a blender or food processor and mix them all. Pour to jars while they are hot, seal well and let them cool. I keep them in the fridge just in case.

• Simply blend all ingredients and then add salt and sweetener as you like.

• Put ghee in a sauce pan and let it melt, add spices and toast for 1-2 minutes
• Add amaranth, raisins, milk and water in a saucepan. Bring to a boil
• Reduce heat, cover and simmer for 15 minutes or until the grains are fluffy and the water is absorbed
• Meanwhile toast pine nuts and pistachios in a small pan until they are lightly browned
• Serve the porridge with nuts and drizzle of a date / maple syrup

• In a small pan melt the oil and add rice, coconut shreds, pumpkin or sunflower seeds, pine nuts and spices.
• Toast them all 1 minute and just smell this divine taste already!
• Add the flax or chia seeds
• You can add vegan protein powder to boost and balance the nutrition values 
• Add the milk and water stir well, lower the heat and simmer for about 10 minutes, until rice is cooked. Add more water or milk if necessary
• Serve with your nutbutter or a drizzle of honey / maple syrup 
• Garnish with coconut shreds and lime peel

• Simply mix all ingredients and keep them for a few hours in the fridge or better overnight
• Decorate with coconut shreds and drizzle of almond butter
• If it is not sweet enough for you, drizzle some date or mapyle syrup