Food that nourishes both your cells and your senses.
Recipes rooted in Asian-European traditions, designed around what the season is asking of the body. Most are simple, all are intentional.
The kitchen.
15 recipes
Pumpkin and red lentil soup with wild greens and miso — sweat the pumpkin first.
Clear golden broth, melting red lentils, bitter wild greens and live miso stirred in off the heat. The first soup of autumn, ready in 45 minutes.
Ume and mint green tea cooler — the twist is a salted plum.
Cold-brewed hojicha with umeboshi and a little mint. Salty, sour, quietly steadying, and better at rehydrating you than anything in a plastic bottle.
Sugar-free apricot parfait — the secret is an onion.
Slow-cooked onion and ripe apricots, blended into a silken cream and layered over cool vanilla yoghurt. Naturally sweet, nothing added.
Luna's dorayaki — spelt & adzuki bean pancake sandwiches.
Fluffy, egg-free pancake sandwiches made with wholegrain spelt and a homemade adzuki bean paste. Macrobiotic-inspired, and worth making with the children.
Chicken bread — a three-ingredient carnivore loaf.
A high-protein, grain-free loaf built from cooked chicken, egg, and baking powder. Dense, toastable, 35g protein per serving.
Sesame & Maca Strength Elixir.
Warming, mineral-rich. Black sesame, cacao, maca, grounding and quietly fortifying. A more steady kind of energy.
What’s in my pantry: healthy kitchen staples.
Eating well becomes much easier when nourishing ingredients are already in your kitchen. A tour of what I keep stocked, all year round.
Rose, cacao & grapefruit pure bliss bites.
A heart-opening ceremonial bite where cacao, rose, and grapefruit zest meet. Soothes the heart, supports digestion, brightens the mood.
Miso soup with silken tofu, soba & mushrooms.
A calming macrobiotic bowl where warming miso and mineral-rich sea vegetables meet gentle, grounding nourishment.
Sichuanese squid with barley & ume-dressed pak choi.
Gently spiced and aromatic, flash-cooked with Shaoxing wine and Sichuan peppercorns. Grounding pearl barley, softly steamed greens.
Kanom mo keang — macrobiotic-leaning Thai custard.
The balance of the pause: a reimagined Thai coconut custard, melting palm sugar into a flan, topped with savoury fried shallots.
Carrot, radish & apple relish.
Bright, crunchy, palate-cleansing. A quick relish that lifts almost any plate and supports digestion at the same time.
Nori, miso & chocolate raw brownie.
Deeply mineral, subtly savoury. Rich, velvety chocolate, a prickle of sea salt, and the most delicate touch of umami. Unexpectedly balanced.
Golden harmony bowl — pumpkin & beans, coconut miso cream.
Inspired by Bua Loy. Pumpkin takes centre stage in a dance of smooth, sweet, salty, nourishing flavours. Yin and yang, balanced.
Oven baked veggie packets.
Tasty packets that make use of whatever’s left in the fridge. Two filling options, a raw and a precooked detox-friendly version.
Gooey toro don.
A rare household treat: fatty tuna over rice with okra and natto. Hearty, light, filling, and simply delicious.
Recipes that follow the year's rhythm.
Each month, a small set of recipes built around what is in season, what the body is asking for, and what the lunar calendar has in mind. Sent through the newsletter, archived here.
