Pressure cook. Secure the lid and cook on High Pressure for 10 minutes. Allow the pressure to release safely according to your Instant Pot instructions. Let the pumpkin cool enough to handle, then scoop out the cooked flesh. Discard the skin.

Combine ingredients. Empty the cooking water from the Instant Pot. Return the pumpkin flesh to the pot and add the chopped parsnips, sliced leek, coconut milk, garlic, bone broth, turmeric, and sea salt.

Cook the soup. Secure the lid and pressure cook on High for 8 minutes. Allow a natural pressure release for approximately 10 minutes, then carefully release any remaining pressure.

Blend until creamy. Use an immersion blender to purée the soup directly in the pot until smooth and velvety. Add a little extra broth or water if a thinner consistency is desired.

Garnish and serve. Ladle into bowls and finish with a generous sprinkle of roasted pumpkin seeds for extra crunch, healthy fats, and a little plant-based protein.

Heat the olive oil in a skillet over medium heat. Add the shallots and sauté for 3–5 minutes, until softened.

Stir in the fig jam, clementine juice, and bone broth. Cook gently for 1–2 minutes, stirring until combined.

Season the chicken breasts with salt and pepper and place them in the slow cooker.

Spoon the warm fig-shallot sauce over the chicken. Arrange the clementine slices and rosemary sprigs on top.

Cover and cook on low for approximately 6 hours, checking earlier if your slow cooker runs hot. The chicken is ready when a thermometer inserted into the thickest part, away from the bone, reaches 165°F.

Remove the rosemary stems. Serve the chicken with the shallots, clementine slices, and sauce spooned over the top.

Mix the dry ingredients. Combine the oats, nuts, hemp hearts, chia seeds, pumpkin seeds, sunflower seeds, coconut, and pumpkin pie spice. Reserve the dates and raisins until after baking to keep them chewy.

Mix the wet ingredients. Whisk the almond butter, maple syrup, date syrup, olive oil, and vanilla until smooth. Warm gently if needed.

Combine. Pour the wet mixture over the dry ingredients and stir until thoroughly coated.

Press firmly. Divide between the baking sheets and press into compact, even layers about ¼–½ inch thick. Sprinkle with Maldon flakes.

Bake for 30–40 minutes. Rotate the pans and switch racks halfway through. Begin checking at 25 minutes; remove when golden and fragrant. Avoid stirring to preserve large clusters.

Cool completely. Leave undisturbed for 45–60 minutes, or until completely cool. Break into chunks, then gently mix in the chopped dates and raisins.

Store. Transfer to an airtight container. Keep at room temperature for up to 2 weeks or freeze for up to 3 months.

Prepare the vegetables. Wash and thoroughly dry the lettuce. Slice the cucumber and onion, and halve the tomatoes. For a milder onion flavor, soak the sliced onion in cold water for 5–10 minutes, then drain.

Make the dressing. Whisk together the olive oil, lemon juice, vinegar, oregano, garlic, Dijon and black pepper.

Assemble the salad. Arrange the lettuce in a large serving bowl. Add the cucumber, tomatoes, onion and olives, then scatter the feta over the top.

Dress and serve. Drizzle with the vinaigrette just before serving and toss gently. Taste before adding salt—the feta and olives contribute plenty of salty flavor.

Cook the rice. Rinse the red rice and cook according to package directions until tender, usually 35–45 minutes. Let stand for 5 minutes, then fluff with a fork.

Make the vinaigrette. Whisk together the orange juice, zest, vinegar, Dijon and honey, if using. Slowly whisk in the olive oil until combined. Season with salt and pepper.

Season the shrimp. Pat the shrimp dry, then toss with the olive oil, garlic, salt and pepper. Keep refrigerated while you preheat the grill or grill pan to medium-high.

Grill. Thread the shrimp onto metal skewers or place directly on a grill pan. Cook for approximately 2–3 minutes per side, depending on size, until opaque throughout and just firm.

Assemble. Toss the warm rice with half the vinaigrette and most of the basil. Divide among four plates and top with shrimp. Drizzle with the remaining dressing and scatter the remaining basil over the top.