Nourishment
Simple, vegan and gluten-free recipes to fuel your practice. Filter by what matters to you.
A warm rice pudding made with pandan and coconut milk, finished with a palm sugar coconut syrup.
A savory, spiced tofu scramble with kale, bell pepper, and a squeeze of lemon.
A big-batch toasted granola with coconut, pumpkin and sunflower seeds, cashews, and dried fruit.
A moist rice-and-tapioca-flour coconut bread, naturally gluten-free.
A rice-and-tapioca-flour banana bread, soft and naturally gluten-free.
A traditional Indonesian turmeric-ginger tonic, warm or chilled.
Simple homemade roasted peanut butter, smooth and creamy.
Marinated, grilled tempeh skewers in a coconut-spice tandoori marinade.
Roasted sweet potato wedges with paprika and thyme.
A fresh, simple salad of avocado, tomato, cucumber, and parsley in a lime dressing.
A vibrant, cleansing salad of arugula, beetroot, and shredded cabbage with a lime dressing.
A creamy vegan mayo-dressed salad of romaine, apple, celery, and raisins.
A simple emulsified soy-milk mayonnaise you can make at home.
A hearty mixed-bean salad with soaked seeds and a creamy tahini-lemon dressing.
A refreshing salad of julienned chayote and mango in a cumin-lime dressing.
Roasted butternut squash over arugula and kale with pomegranate and a maple-Dijon dressing.
A crisp romaine salad with tomato, cucumber, mint, and a za'atar-olive oil dressing.
A simple lentil salad with cherry tomatoes, parsley, and a cumin-lime dressing.
A classic potato salad with carrots, peas, and pickles in a mustard-mayo dressing.
A light, brothy soup with moringa leaves, sweet corn, and basil.
Grilled coconut bread drizzled with herb pesto, topped with roasted tomatoes, vegan burrata, and fresh basil.
Konjac noodles and seared tofu in a red curry broth with carrots and bean sprouts, topped with crispy shallots.
A plant-based platter of turmeric rice, curried tempeh, vegetable lawar, spiced shredded mushroom, sambal matah 'calamari,' and roasted jackfruit.
Gluten-free spaghetti tossed with mushroom, broccoli, and sun-dried tomato in a creamy vegan stroganoff sauce, topped with crispy cabbage and nut parmesan.
Stir-fried rice noodles with cabbage, leafy greens, and seared king oyster 'squid' in a homemade vegan oyster sauce, served with pickled vegetables.
Baked eggplant layered with vegan bolognaise, creamed spinach, and plant-based mozzarella, served with cucumber-tomato salsa.
A bright blend of seasonal tropical fruit, juiced fresh.
Leafy green, ginger, celery, parsley, and cucumber juice.
Red beet root, carrot, turmeric, lime, and green apple juice.
Carrot, orange, ginger, and fresh mint juice.
Pineapple, carrot, celery, ginger, and lemon juice.
A refreshing electrolyte drink with ginger, lemon, sea salt, coconut water, and coco-biotic.
Strawberry, pineapple, green apple, lime, and beet, topped with sparkling water.
Orange juice and ginger syrup topped with sparkling water.
Lemongrass, ginger, lime, and palm syrup topped with sparkling water.
Fresh turmeric, lime, ginger, and black pepper topped with sparkling water.
Balinese cacao, orange, and berries, garnished with coconut, cacao nibs, and goji berry.
Orange, pineapple, mango, ginger, lemon, and fresh mint juice.
An alcohol-free tropical mocktail with passion fruit, pineapple, lime, and butterfly pea flower syrup.
A cardamom-flavored fermented cilantro hibiscus tea with tropical fruit and mint (alcohol-free).
A probiotic-rich shot of pineapple, turmeric, ginger, and coconut kefir.
Fresh young coconut, served whole and chilled for its water and soft flesh.