A creamy coconut sauce makes a rich and luxurious accompaniment to simply seared scallops, punctuated by the bright flavour of lemon and the earthy floral scent of saffron. A deep yellow tint of saffron colours the dish and is topped off with a final dash of bright-yellow lemon zest. This recipe was originally published in … Continued

Sunny-side-up eggs are a celebration of spring that bring colour and energy to our plates. Here, we lay them on a bed of sautéed spring leeks, which are mixed with thyme, yogurt, and a dash of lemon zest for fresh, tangy flavour. It’s a dish that features the essential staples of spring while remaining easy … Continued

This airy combination of raspberries and whipped coconut cream provides a sweet, light finish to any meal. A hint of basil in both the berries and the cream adds a sophisticated spring flavour. This recipe was originally published in the March 2026 issue of alive magazine.

A fresh, light salad of arugula, beets, and oranges meets a kefir dressing, bringing earth and air together. Tangy, fermented kefir and chopped pistachios bring zesty flavour and earthy crunch. This recipe was originally published in the March 2026 issue of alive magazine.