top of page

1. Mini Pumpkin Bundt Cake

(Serving - 2 people)


  • 1/4 cups all-purpose flour

  • 1/2 teaspoons pumpkin pie spice

  • 1/8 teaspoon baking soda

  • 1/8 teaspoon salt 2 tablespoon unsalted butter, softened

  • 1/4 cup granulated sugar

  • 1/2 egg

  • 1/4 teaspoons vanilla extract

  • 1/4 cup plain pureed pumpkin

  • 1/2 tablespoons vegetable oil

  • 1/8 cup milk

  • Powdered sugar for dusting


  • PREHEAT + GREASE: Preheat oven to 325°F. Grease mini bundt cake pan(s). Set aside.

  • MIX + ADD: In a paper bowl, mix flour, pumpkin pie spice, baking soda, and salt. Set aside.

  • CREAM + STIR: In a large bowl cream butter and sugar until light and fluffy. Beat in the eggs, then stir in vanilla, pumpkin puree, and vegetable oil.

  • BEAT + COMBINE: Beat in the flour mixture alternately with the milk

  • DIVIDE + BAKE: Divide batter evenly into prepared pan, till each bundt pan is 3/4 full. Bake for 20 to 22 minutes or until a toothpick inserted into the cake comes out clean.

Pumpkin Spice Latte

(Serving - 2 people)


  • 3 cup whole milk

  • 3/4 cup Pumpkin Puree

  • 1 tsp Pumpkin Pie Spice

  • 1 tsp Vanilla

  • 1/2 cup of sugar


  • HEAT + ADD: In a large saucepan over medium heat, add in the pumpkin, sugar, Pumpkin sp.

  • STIR: Stir until well combined. Add in the vanilla and stir.

  • WHISK: Add in the whole milk and then whisk until well combined and warmed. Heat only till the drink is simmering and do not boil.

2. Watermelon Poke Bowl

(Serving size 3 bowls)

Main Ingredients:


  • 1 small cucumber

  • 1/4th of a medium watermelon

  • 1 avocado


  • ¾ cup short-grain rice


  • 2 tsp sesame oil

  • 2 tbsp tamari/soy sauce

  • 1 tbsp rice vinegar

  • 2 stalk green onion

  • 1 clove garlic

  • 1 tbsp sugar/honey


  • 1 nori sheet

  • 1 TBSP sesame seeds

Instructions to Cook the rice

  • Rinse and dry all produce. Add the sushi rice blend, a pinch of salt, and 1¾ cups water to a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer until cooked, about 15 to 18 minutes. Let stand for 5 minutes.

Prepare the vegetables

  • Thinly slice the cucumber into rounds. Cube Watermelon into smaller size.

Make the dressing

  • In a medium bowl, whisk together the sesame oil, soy sauce, rice vinegar, sugar, minced garlic, chopped green onion, and seaweed flakes.

Slice the avocado

  • Halve and remove the pit from the avocado. Slice the flesh.

Finish it up

  • When the rice is done the cooking, fluff it a bit to cool it off slightly.


  • Scoop the rice into shallow bowls. Top with the watermelon, cucumber, and avocado. Sprinkle watermelon poke bowls with sesame seeds, nor sheets and drizzle with dressing​. Enjoy!


Watermelon Soda (whole class)

  • ½ medium watermelon

  • ¼ cup or more sugar

  • 4 cup sparkling water/club soda

  • 1 lime

Preparations - 

  • Chop up ½ of a medium watermelon and add to your blender. Squeeze the juice of 1 lime into the blende.

  • Measure and add ¼ C sugar to the blender with the fruit. Blend everything until the watermelon is smooth. Add 4 C sparkling water and stir. Taste, adjust flavors and top with.


3. Vietnamese Banh mi Sandwich


Pickled Veggies:

  • ½ small daikon, sliced into matchsticks

  • ½ carrots, sliced into matchsticks

  • ½ cucumber, seeded & sliced into matchsticks or round

  • ¼ cup of rice wine vinegar

  • ½ tsp salt

  • 2 tbsp sugar


  • 1.5 Cup - extra-firm tofu, very finely chopped or pulsed in a food processor, until mince-like

  • 1 tbsp vegetable oil

  • 1 tbsp soy sauce

  • 2 tsp lime juice

  • 2 garlic clove, minced

  • ½inch peeled ginger- minced

To Serve

  • 3 baguette pieces, sliced in half

  • 1 tbsp mayonnaise

  • a few springs of cilantro per sandwich


Prep work:

  • julienne carrots, daikon, and cucumber.

  • mince garlic and ginger

  • mince extra firm tofu by cutting up into small pieces and eventually mincing

  • clean and dry 2-3 spring of cilantro (per sandwich)

Pickled Veggies

  • In a bowl, mix rice vinegar, sugar, and salt. Stir with a spoon until sugar is dissolved.

Tofu Mix 

  • Step 1 In a bowl, mix rice vinegar, sugar, and salt. stir with a spoon until sugar is dissolved.

  • Step 2 - Heat the oil in a pan over medium-high heat and add the tofu. Fry for five minutes. Add 1-2 tablespoon of the pickling liquid to the pan, then fry for a further five minutes, until you have a dark, rich tofu mince.

To Assemble

  • Step 1 - Cut open a baguette, making sure not to slice all the way through. Tear out some of the fluffy insides to make room for fillings.

  • Step 2 - Smear the bottom half of the baguette with one tablespoon of mayonnaise. Top with half the tofu mince, add half the pickles and then half the herbs, and repeat with the second baguette. Carefully close the bread and enjoy it immediately.

4. Turkish Red Lentils and Bulgur Soup

Produce and Grain:

  • 1/2 onion, finely chopped

  • 1/2 carrot, finely diced

  • 3 cloves garlic, finely chopped

  • 1/2 cup Red lentils

  • 1/4 cup Bulgur Wheat

  • 1 1/2 tbsp tomato paste

  • 1/2 tomato, chopped

  • fresh mint leaves, chopped for garnish

  • lemon wedges, to serve


  • 3-4 cups of water


  • 1 tbsp butter

  • 1/2 tbsp paprika

  • 1/2 tsp cumin powder

  • fresh mint finely chopped

  • ½ tsp salt



  • Chop onion, tomato, carrots, garlic, mint leaves.


  • Heat the butter in a pot over a medium heat. Cook the onions first followed by carrots with a pinch of salt for 4 or 5 minutes until softened and lightly golden. Then add the garlic, cumin seeds, paprika, tomato & tomato paste and cook for a further 5 minutes.


  • Add in the lentils, rice and or bulgur wheat and stir to coat in the tomato spices. Add the water, season well with salt and bring to the boil. Turn the heat down, cover and simmer for 20-25 minutes everything is tender.


  • If you like you can remove a ladleful of the soup and blend it until smooth, then add it back into the soup. This gives it a smoother thicker consistency. Taste for seasoning, add more salt or mint if necessary.


  • Serve in bowls sprinkled with chopped fresh mint leaves, a little sumac and some lemon wedges to squeeze over. Serve with warm bread or pita bread.

bottom of page