This soup is my latest favorite soup. It’s creamy, without the dairy, super healthy, filled with minerals and vitamins, and carries a perfect umami taste from the miso and it is gorgeous to look at from the stunning orange of the Kabocha squash.

This sweet, exotic, crunchy spice topping is the sweet tooth’s answer to its savory counterpart from Egypt. Regular dukkah is a wonderful topping for labne (check out my Coconut Labne here), salads, soups, and main dish items while sweet flower dukkah can be sprinkled over dessert or crowning your favorite yogurt or hot cereal, at the start of the day. Be daring and use it on a savory dish. It’s packed with protein and antioxidants, vitamins, and minerals. I love adding dried edible flowers to this dukkah as they add a pop of color. This is the thing I will be bringing with me everywhere this summer. Make a double recipe and keep some on hand for a last minute gift.

This hemp milk is more than creamy, it is velvety and silky. The two things which make it so are 1) The Cap Beauty Daily The Coconut Butter , which is a 100% stone ground, next level in texture and taste coconut butter. The fat from the coconut butter makes this milk last in the fridge for an epically long time, up to 7 days. 2) And using Ellie’s Best Nut Milk bags , which every time yield, the perfect pulp-free nut milk.

What can I say about this sauce? This Creamy Miso Tahini Sauce is the sauce of all sauces. Full of flavor and creamy goodness, it is simple, quick and easy as it gets. Toss 7 ingredients into the blender or food process and puree till smooth. It stores in the fridge for up to seven days. It is perfect poured over quinoa, steamed Japanese sweet potatoes and avocado.