A creamy and comforting soup with gentle heat and aromatic warmth from chili, ginger, and garlic.

Serves 4

1 Hokkaido pumpkin
1 onion
2 carrots
4 potatoes
4 cups vegetable stock
1/4 cup cream
1 tbsp liquid garlic
1 tbsp liquid chili
1 tbsp liquid ginger

Topping
1/2 cup pumpkin seeds
1 tsp butter
1/2 cup yogurt
1 apple
1 tsp liquid chili
1 tsp liquid ginger
1 tsp honey
1 tsp lemon juice
Salt and pepper

Rinse the pumpkin and cut it into cubes. Peel the onion, carrots, and potatoes and cut them into smaller pieces.

Heat a little oil in a large pot over medium heat and sauté the vegetables with liquid garlic, liquid chili, and liquid ginger for a few minutes. Pour in the vegetable stock until the vegetables are mostly covered, then let everything simmer for about 15 minutes, until tender.

Blend the soup until smooth. Stir in the cream and season to taste with extra liquid chili, liquid ginger, liquid garlic, salt, and pepper.

For the topping, melt the butter in a pan and toast the pumpkin seeds. Add liquid chili and liquid ginger and continue cooking until the seeds are lightly golden. Let them cool slightly.

Cut the apple into small cubes and mix with honey and lemon juice.

Serve the soup topped with yogurt, spiced pumpkin seeds, and apple.

A fresh, crunchy salad packed with crisp veggies and tossed in a bold, tangy sesame dressing with a kick of chili and ginger. Perfect as a light meal or a vibrant side.

Serves 2–3

Salad‍

2 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
2 medium carrots, julienned or shredded
1 cup sugar snap peas, trimmed and halved
1/3 cup roasted peanuts, roughly chopped

Chili Ginger Dressing‍

4 tbsp soy sauce
3 tbsp sesame oil
1 tsp liquid chili
2 tsp liquid ginger
1 tsp cane sugar
Juice of 1/2 lime

Thinly slice the green and red cabbage and place in a large bowl along with the carrots. Cut the sugar snap peas into bite-sized pieces; for a slightly softer texture, blanch them briefly in boiling water for about 1 minute, then rinse in cold water before adding to the salad.

In a small bowl, whisk together soy sauce, sesame oil, liquid chili, liquid ginger, sugar, and lime juice until well combined.

Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.

Top with chopped peanuts before serving.

A quick noodle wok with crisp veggies and a creamy coconut peanut sauce, flavored with ginger, chili, and garlic.

Serves 2

Wok‍

7 oz noodles (rice noodles or egg noodles)
2 mini bok choy, halved
1 bunch broccolini, cut into bite-sized pieces
4 green onions, sliced (white and green parts separated)
1 cup frozen edamame, thawed
1 lime, cut into wedges
1/3 cup peanuts, roughly chopped

Sauce

1/2 cup coconut milk
1–2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp peanut butter
1–2 tsp red curry paste
1 tbsp liquid garlic
1 tbsp liquid chili
1 tbsp liquid ginger

Cook the noodles according to package directions, then rinse under cold water to prevent sticking. Set aside.

Heat a wok or large skillet over medium-high heat. Scoop the thick part of the coconut milk into the pan and let it melt. Add the red curry paste and the white parts of the green onions, cooking for about 1 minute until fragrant.

Stir in the peanut butter until smooth, then add the bok choy and broccolini. Cook for 1–2 minutes until slightly tender but still crisp.

Pour in the remaining coconut milk, soy sauce, fish sauce, and juice from half the lime. Stir well to combine.

Season the sauce with liquid chili, ginger, and garlic. Add the noodles and edamame, tossing everything together until heated through and evenly coated.

Serve immediately topped with chopped peanuts, green onion tops, and lime wedges on the side.

Classic buttery shortbread with a warm hint of ginger. Crisp on the edges and tender in the center - perfect with coffee, tea, or hot cocoa.

Makes approx. 60 cookies

3 ½ cups all-purpose flour
1 ¾ cups confectioners’ sugar
1 ½ cups butter, softened
3 tbsp liquid ginger

Mix the flour, confectioners’ sugar, butter, and liquid ginger until a smooth dough forms.

Divide the dough into 2 portions and roll each into logs, about 18 inches long.

Wrap and chill in the freezer for at least 2 hours, or refrigerate overnight.

Slice the logs into even pieces, about 1/8 inch thick, and place on baking sheets lined with parchment paper.

Bake on the middle rack in a preheated oven at 375°F for 8–10 minutes, until lightly golden at the edges. Baking time may vary depending on your oven.

Cool before serving.

A fresh and crunchy salad with sweet citrus, a touch of ginger, and toasted walnuts. Perfect as a light side or a vibrant addition to any meal.

Serves 4

1 small red pointed cabbage (or red cabbage), finely shredded
2 cups kale stems removed and finely chopped
2-3 tbsp liquid ginger
3 oranges, segmented
½ cup walnuts, roughly chopped

Finely shred the cabbage and chop the kale. Place in a large bowl.

Segment the oranges and add them to the bowl with the cabbage and kale.

Add liquid ginger to taste (start with 2 tablespoons) and toss everything together until well combined.

Top with chopped walnuts just before serving.

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