Wellness that
fits real life.

From Majd’s original recipe collection · 1 serving

Ingredients

• ¼ head Cauliflower, chopped into florets
• ¾ tsp Coconut oil
• ½ cup Kimchi, drained
• 1½ tsp Tamari
• ¾ tsp Apple cider vinegar
• ⅛ tsp Black pepper
• 1½ tsp Sesame seeds
• ½ tsp Sesame oil
• ¾ stalk Green onion, chopped
• ¼ cup Frozen peas, thawed
• 1 Egg

Method

1. Process the cauliflower florets in a food processor until they have a rice-like consistency. Set aside.
2. Heat the coconut oil in a large skillet over medium heat. Add the kimchi and cauliflower rice. Sauté for 5 minutes.
3. Add tamari, apple cider vinegar, black pepper, sesame seeds, sesame oil, green onion, and peas. Stir and sauté for another 2–4 minutes, until heated through. Reduce heat to the lowest setting.
4. Fry the egg in a separate pan. Serve the kimchi rice in a bowl topped with the fried egg.

Notes & swaps

Use cooked quinoa or brown rice instead of cauliflower. For an egg-free version, try diced chicken breast or roasted chickpeas.

From Majd’s original recipe collection · 1 serving

Ingredients

• 1¼ cups Cold water
• 1 cup Kale leaves
• ¼ Avocado, peeled and pitted
• ½ Frozen banana
• 1½ tsp Chia seeds
• 1 tbsp Ground flaxseed
• 2 tbsp Hemp seeds
• 1 tbsp Raw honey

Method

1. Place all the ingredients in a blender and blend until smooth. Pour into a glass and enjoy.

Notes & swaps

Use spinach instead of kale. Swap honey for maple syrup, dates, or extra banana. Use almond milk instead of water for a creamier texture. Store in a sealed jar in the fridge for 1–2 days; shake before drinking.

From Majd’s original recipe collection · 1 serving

Ingredients

• ½ Beet, cut into 1-inch sticks
• ½ Sweet potato, cut into 1-inch sticks
• 1 tbsp Extra virgin olive oil, divided
• 1 tbsp Maple syrup, divided
• ½ tsp Cinnamon
• To taste Sea salt and black pepper
• ⅛ Lemon, juiced
• ¼ cup Pecans
• 2 cups Baby spinach
• ½ Avocado, sliced

Method

1. Preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato and beet sticks with half the olive oil, half the maple syrup, cinnamon, salt, and pepper. Bake for 40–45 minutes, until slightly browned.
3. Combine the remaining olive oil with the lemon juice to make the dressing.
4. Toast the pecans in a frying pan over medium heat. Add the remaining maple syrup and stir until well coated and sticky. Spread onto wax paper; break apart when dry.
5. Toss the spinach with the dressing. Top with the roasted vegetables, avocado, and maple pecans.