1) NUTS & NUT BUTTERS

Why: healthy fats, satiation, and flavor for both sweet and savory.

We recommend:

• Almonds (blanched or unblanched): universal flavor. Add to porridge, granola, or blend into silky almond butter.

• Cashews (whole or pieces): extra creamy. Express cashew milk and butter — no straining.

• Walnuts: bold flavor. Chop into salads, drizzle with honey, and lightly caramelize.

• Pecans / pistachios / macadamias: instant “wow” on a board or in desserts.

Quick recipes:

• Homemade nut butter
  300 g almonds or cashews + pinch of salt. Blend 6–10 min until smooth (scrape the sides as needed).
  How to elevate it: add Ceylon cinnamon, coconut sugar, ground cacao nibs, a pinch of Himalayan salt, or sprinkle with freeze-dried strawberries.

• Spiced honey nuts
  200 g mixed nuts + 1 Tbsp honey + 1 Tbsp oil + 1 tsp cinnamon + pinch of salt. Bake 160 °C / 10–12 min, stir halfway.
  How to elevate it: add orange peel powder or a pinch of crushed chili for heat.

2) PLANT “MILKS” (almond, cashew, coconut)

Why: clean ingredients; great in coffee, porridges, desserts, and sauces.

We recommend:

• Almonds: a classic for coffee and smoothies, baking, and puddings.

• Cashews: blitz with water for instant “milk,” no cloth needed.

• Coconut milk (20–22% / 17–19%): base for creams and chia pudding.

• Coconut water (incl. BIO and Lotus): light mocktails and quick refreshment for guests.

Quick recipes:

• Almond / cashew milk (basic)
  100 g nuts + 700–900 ml water + pinch of salt. (Soak almonds 6–12 h; cashews don’t need soaking.) Strain almonds after blending; no straining for cashews.
  How to elevate it: sweeten with honey, add cinnamon, vanilla seeds, or 1 date.

• Coconut “light”
  200 ml coconut milk + 300 ml water, stir/shake.
  How to elevate it: orange peel powder + ground ginger for a winter twist.

3) DRIED & FREEZE-DRIED FRUIT

Why: natural sweetness, color, and texture for boards, bowls, and desserts.

We recommend:

• Freeze-dried strawberries, raspberries, blueberries, blackberries, mango: crunchy topping for yogurt, chia pudding, and mini jar cheesecakes.

• Dried apples, pears, plums, apricots: pair with cheese, quick bakes, and warm porridges.

• Dates, raisins (incl. sultanas), cranberries: for energy balls, homemade granola, and gingerbread dough.

• Goji: a colorful pop for salads and desserts.

Quick recipes:

• Chia pudding (basic)
  3 Tbsp chia seeds + 250 ml coconut milk + pinch of vanilla → chill 2–3 h.
  How to elevate it:

  • Choco–coco: cocoa (from ground cacao nibs) + coconut flakes + coconut sugar.

  • Cinnamon & apple: Ceylon cinnamon + freeze-dried apple slices.

  • Citrus & goji: orange peel powder + goji.

• Energy balls
  200 g dates + 150 g nuts (almonds/walnuts/cashews) + 1 Tbsp cocoa + pinch of Himalayan salt → blend, roll into balls.
  How to elevate it: coat in freeze-dried raspberry powder or mix in chopped pistachios.

4) LEGUMES & GRAINS

Why: protein and fiber—ideal for salads, bowls, and cozy one-pot meals.

We recommend:

• Red lentils (hulled): quick soup/spread in 15 minutes.

• Mung beans: fold into a fresh salad after cooking.

• Quinoa (white/red/black): gluten-free base for salads and bowls.

• Sesame (white/black) & hulled hemp seeds: crunchy topper; blitz sesame with a little oil for instant tahini.

Quick recipes:

• Red lentil cream soup
  Soften onion in oil, add ground ginger and turmeric, stir in lentils, add water (1:3), simmer 12–15 min, blend.
  How to elevate it: a little coconut milk for creaminess, orange peel powder, and hulled hemp seeds on top.

• Quinoa “party” salad
  Cooked quinoa + chopped walnuts + dried apricots + herbs (rosemary, thyme). Dressing: olive oil + lemon + honey + salt/pepper.
  How to elevate it: a pinch of pink pepper and a few freeze-dried blackberries for color.

• Mushroom “riso” from quinoa
  10 g dried mushrooms (e.g., porcini or shiitake) soak 20 min; reserve the soaking liquid. Sauté onion, add mushrooms and quinoa, then cook with stock + mushroom soaking liquid until tender.
  How to elevate it: finish with sage, a knob of butter/olive oil, and Himalayan salt.

5) SPICES, HERBS & SALTS

Why: they turn simple ingredients into a festive spread.

We recommend:

• Ceylon cinnamon (ground/sticks): for bowls, nuts, and coffee.

• Ginger (ground & sliced root): warming in tea, soups, and desserts.

• Turmeric (root): for golden milk or rice.

• Pink pepper, Sichuan pepper, white/black pepper: finishing pop of flavor.

• Himalayan salt (coarse & fine): foundation and finish.

Quick recipes:

• Winter sweet blend (homemade “gingerbread” sans cloves)
  4 parts cinnamon + 1 part ground ginger + 1 part allspice (piment) + ½ part orange peel powder.
  How to elevate it: seeds from a vanilla pod for luxe aroma.

• Savory finishing sprinkle
  Coarsely crushed pink pepper + thyme leaves + Himalayan salt—for roasted veg, salads, and soft cheeses.
  How to elevate it: a pinch of Sichuan pepper.

6) DRINKS: Mushroom coffee, coconut water & rose refreshers

Why: to warm or refresh; ideal with sweet and savory spreads.

Recommended (why & how to use):

• Biohacker’s Coffee – Hrotlife BIO coffee (100 g)
  Ingredients: instant coffee, chicory, Ceylon cinnamon, chaga, lion’s mane (Hericium erinaceus), reishi.
  Gently spiced with earthy mushroom notes. Perfect as a “winter latte,” lightly sweetened with honey and dusted with cinnamon.

• Coconut water (COCOXIM – 1 L / 330 ml, incl. BIO and Lotus):
  Serve ice-cold with chunks of freeze-dried fruit for a zero-alcohol cocktail.

• Rose drinking water (DEW OF ROSES 330 ml):
  A few tablespoons in water with honey and lemon make a delicate Oriental lemonade.

Quick recipes:

• Mushroom latte
  Espresso from Biohacker’s Coffee + 200 ml frothed almond/cashew milk + ½ tsp cinnamon + 1 tsp honey.
  How to elevate it: a pinch of ground ginger or cardamom.

• Coconut mocktail with freeze-dried fruit
  200 ml coconut water + juice of ½ orange + handful freeze-dried strawberries + ice.
  How to elevate it: a few thyme leaves as an aromatic finish.

• Rose lemonade for guests
  250 ml water + 30 ml rose drinking water + 1–2 tsp honey + lemon slice + ice.
  How to elevate it: add freeze-dried raspberries for color and gentle tang.

Recipe list

• Almond milk

• Cashew milk (no straining)

• Chia pudding with coconut milk – 3 flavors

• Energy balls from dates & nuts

• Crispy granola with honey, cinnamon & coconut

• Nut butter (almond/cashew) – base + variations

• Spiced honey nuts for the table

• Creamy red lentil soup with coconut milk

• Quinoa salad with walnuts, dried apricot & pink pepper

• Quinoa “risotto” with dried porcini

• Mushroom latte – Biohacker’s Coffee Hrotlife

• Rose lemonade with honey

• Coconut mocktail with freeze-dried fruit

• Golden milk (turmeric + ginger)

RECIPES

1) Almond milk

You’ll need: 100 g almonds (blanched/unblanched), 750–900 ml water, pinch of salt.
Method: Soak almonds 6–12 h, drain, blend with water and salt until smooth. Strain through a cloth.
How to elevate it: 1 tsp honey (blossom/linden/forest/acacia), Ceylon cinnamon, vanilla seeds.

2) Cashew milk (no straining)

You’ll need: 100 g cashews, 750–900 ml water, pinch of salt.
Method: Briefly soak (or blend straight) with water and salt until smooth; no straining needed.
How to elevate it: 1 date for gentle sweetness, orange peel powder, Ceylon cinnamon.

3) Chia pudding with coconut milk – 3 flavors

You’ll need (base): 3 Tbsp chia (≈ 30 g), 250 ml coconut milk, vanilla/pinch of salt. Mix and chill 2–3 h.
Variations – how to elevate it:

• Choco–coco: ground cacao nibs, coconut flakes, BIO coconut sugar.

• Cinnamon & apple: Ceylon cinnamon, freeze-dried apple slices.

• Citrus & goji: orange peel powder, goji.

4) Energy balls from dates & nuts

You’ll need: 200 g pitted dates, 150 g nuts (almonds/walnuts/cashews), 1 Tbsp cocoa (from cacao nibs), pinch of Himalayan salt.
Method: Blend to a sticky dough, roll into balls.
How to elevate it: coat in freeze-dried raspberry powder or fold in chopped pistachios.

5) Crispy granola with honey, cinnamon & coconut

You’ll need: 300 g rolled oats, 150 g mixed nuts, 50 g coconut flakes, 3–4 Tbsp honey, 2 Tbsp oil (coconut/rapeseed), Ceylon cinnamon, pinch of salt, raisins/cranberries.
Method: Mix dry ingredients, add oil and honey, spread on a tray. Bake 160 °C / 18–22 min, stir halfway. Fold in raisins/cranberries after cooling.
How to elevate it: a handful of freeze-dried strawberries after cooling for color and crunch.

6) Nut butter (almond/cashew) – base + variations

You’ll need: 300 g almonds or cashews, pinch of salt. (Optional: lightly roast 8–10 min / 160 °C.)
Method: Blend 6–10 min until silky.
Variations:

• Cinnamon & honey: Ceylon cinnamon + 1 tsp honey.

• Cacao & salt: ground cacao nibs + pinch of Himalayan salt.

• Strawberry–crunch: fold in crushed freeze-dried strawberries.

7) Spiced honey nuts for the table

You’ll need: 200 g mixed nuts, 1 Tbsp honey, 1 Tbsp oil, 1 tsp Ceylon cinnamon, salt.
Method: Mix, bake 160 °C / 10–12 min (stir halfway).
How to elevate it: orange peel powder or crushed chili; finish with a few coconut flakes.

8) Creamy red lentil soup with coconut milk

You’ll need: 250 g red lentils, onion, oil, ~750 ml water/stock, 150–200 ml coconut milk, ground ginger, turmeric, salt, pepper.
Method: Soften onion in oil, add ginger and turmeric, add lentils, pour water (1:3), cook 12–15 min, blend, finish with coconut milk.
How to elevate it: top with hulled hemp seeds and a drizzle of acacia honey.

9) Quinoa salad with walnuts, dried apricot & pink pepper

You’ll need: 250 g quinoa (white/red/black), walnuts, dried apricots, herbs (rosemary, thyme), olive oil, lemon, honey, salt, pepper, pink pepper.
Method: Cook quinoa (per pack), mix with chopped nuts, apricots, herbs, and dressing (oil + lemon + honey + salt + pepper).
How to elevate it: a few freeze-dried blackberries on top for color and contrast.

10) Quinoa “risotto” with dried porcini

You’ll need: 250 g quinoa, 10–15 g dried porcini (or shiitake), onion, oil/ghee, stock, salt, pepper, sage.
Method: Soak mushrooms 20 min; reserve the soaking liquid. Sauté onion, add mushrooms and quinoa, cook with stock + soaking liquid until tender. Season; finish with butter/olive oil and sage.
How to elevate it: pinch of Himalayan salt and a few drops of rose drinking water in the final glaze (sparingly).

11) Mushroom latte – Biohacker’s Coffee Hrotlife

You’ll need: Biohacker’s Coffee – Hrotlife BIO coffee (instant coffee, chicory, Ceylon cinnamon, chaga, lion’s mane, reishi), 200 ml plant milk, honey, cinnamon.
Method: Prepare espresso/drink per instructions, foam plant milk, sweeten with honey, dust with cinnamon.
How to elevate it: pinch of ground ginger or cardamom.

12) Rose lemonade with honey

You’ll need: rose drinking water, water, lemon, honey, ice.
Method: Add 2–3 Tbsp rose water to 250 ml water, sweeten with honey and lemon, add ice.
How to elevate it: a few freeze-dried raspberries for color and gentle tartness.

13) Coconut mocktail with freeze-dried fruit

You’ll need: coconut water (330 ml / 1 L), juice of ½ orange, handful freeze-dried strawberries (or mango/blueberries), ice.
Method: Mix in a carafe, serve over ice.
How to elevate it: a few leaves of thyme or basil as an aromatic finish.

14) Golden milk (turmeric + ginger)

You’ll need: 250 ml plant milk (almond/cashew), turmeric (ground or finely grated root), ground ginger, honey, pinch of pepper.
Method: Warm the milk with a pinch of turmeric and ginger (do not boil), season with honey and pepper.
How to elevate it: a little Ceylon cinnamon and orange peel powder.