Sauces, Dressings, & Drinks

Cilantro, avocado, Greek yogurt, and lime blended smooth. Use it as a dressing, a dip, or a drizzle. Make a jar and keep it in the refrigerator all week.

A simple chili oil you can make in minutes. Pour hot oil over spices and let it do the work. Adds heat and depth to almost anything.

A creamy yogurt-based dip with cucumber, garlic, and lemon. Works as a dip, spread, or finishing sauce for proteins, bowls, and vegetables.

This is the chili oil that goes on everything — eggs, rice, roasted vegetables, hummus, noodles. Ghost peppers make it genuinely hot. Skip them or swap for something milder if you want the flavor without the fire. Let it sit 24 hours before using — it gets better as it steeps.

Organic blueberries, almond milk, ice. Antioxidant-rich and naturally sweet without adding anything. A quick breakfast, an afternoon reset, or a simple dessert.

Almond milk – Once you make it fresh it’s hard to go back. Soak overnight, blend, strain. That’s it. Keep it plain or add vanilla, a date, or a pinch of cinnamon.