• Cook lentils according to package directions.
• Heat the olive oil in a large pot. Add the onion, celery, and carrots. Cook for about 10 minutes, or until veggies are softened. Add the garlic and cook for 2-3 more minutes.
• Add the cauliflower, kale, and vegetable broth. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes.
• Stir in the cooked lentils and season to taste with sea salt and ground black pepper. Divide between bowls. Enjoy!

• Once you’ve spiralized your zucchini, wrap and blot the noodles in a clean tea towel, to remove as much moisture as possible.
• While the noodles are blotting, heat a heavy skillet, and spray with a few squirts of sesame oil. Stir-fry the garlic for five minutes, until it begins to get crispy. Don't let it burn!
• Place the zucchini noodles into a mixing bowl, add a few more sprays of sesame oil, the chopped chilli (if using), and the fried garlic. Mix well.
• If serving with a salad, place the leaves into the bottom of a dish, pile the noodles on top, arrange the tomatoes around the edge, and add some alfalfa.
• Sprinkle with vegan parmesan, grind over some black pepper, and serve immediately.

• Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.
• Heat a drizzle of olive oil in a small skillet over medium-low heat. Add the leeks and a pinch of salt and cook until very soft, 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.
• In a blender, combine the leek mixture with the zucchini, hemp seeds, lemon juice, miso, water and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.

Make the garlic croutons:

• Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil. Bake until crisp, about 8 minutes.
• Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.

• In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
• Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.