PRESERVE LIFE MENU
EXPERIMENTAL KITCHEN: PURIFY PATHWAY
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Menu Overview
The PURIFY Pathway is engineered for cellular detoxification, reducing systemic inflammation, and supporting metabolic clarity. Moving away from the heavy, calorie-dense fats of the FORCE pathway, this iteration prioritizes clean, plant-based hydration, vibrant micronutrients, and functional botanical compounds that assist natural hepatic and cellular elimination processes.
Full Menu Overview — Preserve Life Purify Pathway
5 dishes crafted by Biome Kitchen. Each dish is designed for cellular detoxification, digestive harmony, and metabolic clarity.
T. Raspberry Pistachio Tart
160 kcal / 1.6oz
25.2% Carbs | 3.9% Protein | 70.9% Fat
Contains: Almonds, Pistachios, Wheat, Eggs, Milk
Seabass Vierge Sauce (Alive)
120 kcal / 1.9oz
11.9% Carbs | 5.2% Protein | 82.9% Fat
Contains: Fish
Seared Paneer with Caper Salsa
120 kcal / 1.3oz
4.4% Carbs | 26.4% Protein | 69.2% Fat
Contains: Milk | Gluten Free
Baby Arugula Soup
130 kcal / 4oz
51.1% Carbs | 11.1% Protein | 37.8% Fat
Vegan
Blueberry Jasmine Fizz (Longevity)
40 kcal / 7.6oz
93.3% Carbs | 3.1% Protein | 3.6% Fat
Vegan
Menu Recipe Preview
Signature Pastry
T. Raspberry Pistachio Tart
Description
A refined tart featuring a crisp pistachio-infused wheat flour crust, a rich pistachio-almond frangipane, a vibrant wild raspberry gelée, and a luscious Ruby Black tea whipped ganache made with Double Devon Cream.
Calorie Breakdown
160 kcal per 1.6oz serving | 25.2% Carbs | 3.9% Protein | 70.9% Fat
Allergens
Contains ALMONDS, PISTACHIOS, WHEAT, EGGS, MILK. May contain SOY.
Serves
60 portions
Detailed Preparation Methods & Sub-Recipes
Component A
PURIFY Pistachio Tart Dough
Component B
Clean Pistachio Essence Paste
Component C
PURIFY Pistachio-Almond Frangipane
Component D
PURIFY Wild Raspberry Gelée
Component E
Ruby Black Tea Aerated Cloud (Plant-Based Ganache)
Component A: PURIFY Pistachio Tart Dough
Ingredients
  • Sprouted Oat Flour (6.5 oz)
  • Raw Pistachio Flour (2.4 oz)
  • Coconut Oil (solidified) (3.5 oz)
  • Allulose Sweetener (2.8 oz)
  • Aquafaba (1.2 oz)
  • Table Salt (0.05 oz)
Method
  1. Combine the sprouted oat flour, pistachio flour, allulose, and salt in a food processor. Pulse briefly to mix.
  1. Add the solidified coconut oil and pulse until a fine, sandy texture is achieved.
  1. Drizzle in the aquafaba and pulse just until the dough begins to bind.
  1. Roll out evenly between two sheets of parchment paper to a thickness of 4 mm. Chilling for 15 minutes to firm up.
  1. Line the tart molds carefully, keeping the edges clean and uniform.
  1. Blind bake at 310°F (155°C) for 10–12 minutes until lightly golden and crisp.
Component B: Clean Pistachio Essence Paste
Ingredients
  • Raw Pistachios (6.0 oz)
  • Alkaline Water (6.0 oz)
  • Chlorophyll Extract (3 drops)
  • Sea Salt (0.05 oz)
Method
  1. Soak raw pistachios in alkaline water for 4 hours to activate, then drain and rinse.
  1. Transfer to a high-speed blender with fresh alkaline water, sea salt, and chlorophyll for a vibrant green profile.
  1. Blend on high until completely smooth and emulsified into a clean paste.
Component C: PURIFY Pistachio-Almond Frangipane
Ingredients
  • Coconut Cream (scooped from the top of chilled cans) (3.5 oz)
  • Blanched Almond Flour (3.5 oz)
  • Clean Pistachio Essence Paste (3.0 oz)
  • Allulose (2.0 oz)
  • Arrowroot Powder (0.5 oz)
  • Vanilla Bean Paste (1 tsp)
Method
  1. Whip the dense coconut cream and allulose together until smooth and light.
  1. Fold in the pistachio essence paste and vanilla bean paste.
  1. Sift together the almond flour and arrowroot powder, then fold into the wet mixture until a smooth, spreadable paste forms.
  1. Pipe a thin layer into the par-baked tart shells and bake at 310°F (155°C) for 10 minutes until set. Let cool completely.
Component D: PURIFY Wild Raspberry Gelée
Ingredients
  • Organic Wild Raspberries (5.0 oz)
  • Infused Milk Thistle Tea (3.0 oz)
  • Allulose (2.0 oz)
  • Agar-Agar Powder (0.15 oz)
  • Fresh Lemon Juice (0.5 oz)
Method
  1. Place wild raspberries, lemon juice, and allulose into a vacuum bag and seal at maximum pressure to bruise the cellular structure of the fruit.
  1. Sous vide at 130°F (54°C) for 30 minutes to preserve delicate antioxidants and vitamin C.
  1. Strain through a fine chinois to extract clean juice without clouding.
  1. Combine the raspberry juice with the milk thistle tea (for hepatic support). Bring to a simmer with the agar-agar, whisking for 1 minute.
  1. Pour a thin, shimmering layer directly over the cooled frangipane and allow to set in the refrigerator.
Component E: Ruby Black Tea Aerated Cloud (Plant-Based Ganache)
Ingredients
  • Rich Oat Cream or Silken Tofu (12 oz)
  • Cacao Butter (3.0 oz)
  • Ruby Black Tea Leaves (0.5 oz)
  • Raw Blue Agave or Allulose (1.5 oz)
  • Vegetable-derived Emulsifier (0.1 oz)
Method
  1. Gently warm the oat cream or liquified silken tofu base. Add the ruby black tea leaves and steep off-heat for 12 minutes to draw out deep, earthy polyphenols. Strain well.
  1. Melt the cacao butter slowly over a water bath.
  1. Emulsify the warm, strained tea base with the melted cacao butter, sweetener, and emulsifier using an immersion blender until perfectly uniform.
  1. Chill completely for 4 hours, then transfer to a whipping siphon charged with N2O to create an incredibly light, clean, aerated texture. Pillaging onto the tart immediately before serving.
Nutritional & Label Specifications
Allergy Advice: For allergens, see ingredients listed in BOLD & CAPS below.
Ingredient QUID Declaration
Ruby Black Tea Aerated Cloud [Oat Cream (OATS), Cacao Butter, Ruby Black Tea, Allulose], PURIFY Wild Raspberry Gelée [Wild Raspberries, Milk Thistle Tea, Allulose, Lemon Juice, Agar-Agar], PURIFY Pistachio Tart Dough [Sprouted Oat Flour (OATS), Pistachios (TREE NUTS), Coconut Oil, Allulose, Aquafaba, Salt], PURIFY Pistachio-Almond Frangipane [Almond Flour (TREE NUTS), Clean Pistachio Essence Paste (Pistachios (TREE NUTS), Alkaline Water, Chlorophyll, Salt), Coconut Cream, Allulose, Arrowroot].
Nutrition Facts Panel — T. Raspberry Pistachio Tart
Per 1.6oz serving | Serves 60 | Total Weight: 6.2lb
ALLERGEN INFO
Contains ALMONDS, PISTACHIOS, WHEAT, EGGS, MILK. May contain SOY.
INGREDIENT LIST (QUID)
T SR Ruby Black Whipped Ganache (Wellness Version) [DOUBLE DEVON CREAM (MILK), White Chocolate, Strawberry Greek Yogurt (MILK), Tea, Honey, AGAR AGAR POWDER, Salt], T SR Raspberry Gelée [Water, Raspberries, ALLULOSE, Cream Of Tartar, AGAR AGAR POWDER], T SR PISTACHIO Tart Dough [Flour (WHEAT), Unsalted Butter (MILK), ALLULOSE, PISTACHIO Butter [Water, PISTACHIO Nuts (TREE NUTS), Olive Oil, Red Wine Vinegar, Salt], EGG Yolks, Salt], T Sr PISTACHIO Frangipane [Unsalted Butter (MILK), PISTACHIO Butter [Water, PISTACHIO Nuts (TREE NUTS), Olive Oil, Red Wine Vinegar, Salt], EGGS, SUPER FINE ALMOND Flour [BLANCHED ALMONDS], PURE SUGAR, Flour (WHEAT), Salt]. May contain traces of SOYA.
SUSTAINABILITY
CO2eq per serving: 0.17kg (VERY LOW) | Water: 178L/serving | 58% Data Quality Score
Seabass Vierge Sauce (Alive)
By Biome Kitchen from Preserve Life | Alive Pathway | N-OUT / 14323887
Calorie Breakdown: 120 kcal / 1.9oz serving
  • 11.9% Carbs
  • 5.2% Protein
  • 82.9% Fat
Serves: 20 | Per serving: 3.8oz / 240 kcal
Contains: FISH
Ingredients
  • Chilean Seabass Portion: 1.8oz
  • Tomatoes (fresh): 1.1lb
  • Olive Oil (Carapelli Extra Virgin): 5.1oz
  • Lemon Juice: 3.5oz
  • Capers: 0.7oz
  • Olives (green): 0.7oz
  • Garlic: 0.35oz
  • Basil, Chives, Coriander, Parsley, Dill
  • Cauliflower: 4.3oz
  • Courgettes (Zucchini): 2.5oz
  • SR Vegetables Broth: 3.5oz
  • Salt, Black Pepper, Thyme
Method
  1. Marinate seabass with sliced garlic, olive oil, roasted lemon and black pepper.
  1. Prepare zucchini: thinly slice green zucchini, marinate in salt to wilt. Thinly slice yellow zucchini, marinate with salt & pepper, sauté in pan.
  1. Roast lemon at 200°C covered in foil for 20 minutes. Scoop center, sieve, mix with garlic, black pepper and olive oil.
  1. Vierge Sauce: Toss onion, salt and lemon juice. Grill tomatoes and chillies on griddle until charred. Roughly chop tomatoes, finely chop chillies. Combine with onion bowl and all other ingredients. Rest 30 minutes.
  1. Cauliflower Purée: Sauté garlic and cauliflower in 80ml olive oil. Add vegetable stock, simmer until tender. Blend, add thyme. Finish with olive oil, salt and pepper.
  1. Sear seabass skin-side down until crispy. Plate with cauliflower purée, zucchini, and vierge sauce.
Nutrition Facts (per 1.9oz):
Allergen:
Contains FISH
Ingredient List:
Tomatoes, Olive Oil, Lemon Juice, Cauliflower, Black Pepper, SR Vegetables Broth [Water, Fennel, Turnips, Carrots, Onions, Garlic, Celery, Parsley, Olive Oil, Ground Cloves, Black Pepper, Ginger, Dried Bay Leaf], Tomato Puree, Atlantic And Pacific Halibut (FISH), Courgettes, CHILEAN SEABASS PORTION [WILD CAUGHT CHILEAN SEABASS (FISH)], Coriander, Capers, Olives, Parsley, Lime Juice, Chilli Powder, Celery, Garlic, Salt, Basil, Chives, Thyme, Dill, Raisins
Sustainability:
CO2eq: 0.17kg/serving (VERY LOW) | Water: 236L/serving | 38% Data Quality Score
Seared Paneer with Caper Salsa
By Biome Kitchen from Preserve Life | N-OUT / 12684253 | Gluten Free
Calorie Breakdown: 120 kcal / 1.3oz serving
  • 4.4% Carbs
  • 26.4% Protein
  • 69.2% Fat
Serves: 12 | Per serving: 1.3oz / 120 kcal
Contains: MILK | Gluten Free
Prep: 15 mins | Cook: 10 mins
Ingredients
Paneer: 15.4oz (1x Recipe Total)
Cucumber Caper Salsa:
  • Capers: 0.6oz (2 tbsp drained)
  • Cucumber: 3.1oz (0.75 cup sliced)
  • Parsley: 0.55oz (0.25 cup chopped)
  • Lemon Zest: 0.035oz (0.5 tsp)
  • Lemon Juice: 1.1oz (2 tbsp)
  • Extra Virgin Olive Oil: 0.53oz (1 Tbsp)
  • Salt: 0.022oz
  • Fresh Red Onions: 5.2oz (1 medium)
  • Mangoes: 5.8oz (1 cup pieces)
  • Jalapeño Peppers: 0.49oz (1 pepper)
  • Garlic: 0.11oz (1 clove)
Method
  1. Preheat oven to 400°F. Lightly spray a 13x9x2-inch baking pan with cooking spray.
  1. Arrange paneer in a single layer. Spoon 2 tablespoons lemon juice over. Sprinkle with oregano, paprika, and 1/8 tsp salt.
  1. Bake for 10 minutes until golden. Transfer to plates.
  1. Cucumber Caper Salsa: Combine diced cucumber, capers, finely chopped red onion, mango and jalapeños in a mixing bowl.
  1. Drizzle with lemon juice and olive oil. Season with salt and pepper. Toss gently and rest 10 minutes for flavors to develop.
  1. Spoon salsa over paneer and garnish with fresh herbs.
Nutrition Facts (per 1.3oz):
Allergen:
Contains MILK. Gluten Free.
Ingredient List:
PANEER [PASTEURIZED GRADE A WHOLE MILK, VINEGAR]. Salsa: Mangoes, FRESH RED ONIONS [RED ONIONS], Cucumber, Lemon Juice, Capers, Parsley, Extra Virgin Olive Oil, Jalapeño Peppers, Garlic, Lemon Zest, Salt.
Sustainability:
CO2eq: 0.31kg/serving (LOW) | Water: 132L/serving | 60% Data Quality Score
Baby Arugula Soup
By Biome Kitchen from Preserve Life | N-OUT / 12812704 | Vegan
Calorie Breakdown: 130 kcal / 4oz serving
  • 51.1% Carbs
  • 11.1% Protein
  • 37.8% Fat
Serves: 15 | Per serving: 2.3oz / 80 kcal
Vegan | No allergens declared
Ingredients
  • Light Tasting Olive Oil: 0.99oz (2 Tbsp)
  • Salt: 0.07oz (2 x 1g)
  • Ground Nutmeg: 0.08oz (1 tsp)
  • Allspice: 0.21oz (1 tbsp)
  • Onions: 5.3oz (1 onion)
  • Black Pepper: 3.5oz (14½ tbsp)
  • SR Vegetables Broth: 8.5oz
  • Garlic: 3.5oz (33 cloves)
  • Coriander: 1.1oz (13½ sprigs)
  • Turmeric: 0.08oz (1 tsp)
  • Ground Cloves: 3.5oz (15 tbsp)
  • Spinach: 5.3oz (7½ cups)
  • Potatoes (boiled): 2.8oz (7 pieces)
  • Fresh Baby Arugula (rocket) — to taste
Method
  1. In a large saucepan, heat light olive oil over medium heat. Add finely chopped onion and minced garlic. Sauté for 5 minutes until translucent and fragrant.
  1. Stir in aromatic spices (turmeric, allspice, nutmeg, cloves), 1 tsp salt and ½ tsp pepper. Cook 2 minutes to bloom flavors.
  1. Add diced potato and vegetable broth. Simmer for 10 minutes until potato is tender.
  1. Set aside a handful of fresh rocket leaves. Add the rest to the pan along with spinach and coriander.
  1. Cook together for an additional 10 minutes until all vegetables are soft.
  1. Blend until smooth. Taste and adjust seasoning.
  1. Ladle into warmed bowls. Top with a dollop of Greek yogurt, reserved rocket leaves, and a drizzle of extra virgin olive oil.
Nutrition Facts (per 4oz):
Allergen:
No allergens declared. Vegan.
Ingredient List:
SR Vegetables Broth [Water, Fennel, Turnips, Carrots, Onions, Garlic, Celery, Parsley, Olive Oil, Ground Cloves, Black Pepper, Ginger, Dried Bay Leaf], Spinach, Onions, Black Pepper, Ground Cloves, Garlic, Potatoes, Coriander, Light Tasting Olive Oil, Allspice, Turmeric, Ground Nutmeg, Salt.
Sustainability:
CO2eq: 0.04kg/serving (VERY LOW) | Water: 522L/serving | 56% Data Quality Score
Blueberry Jasmine Fizz (Longevity)
By Biome Kitchen from Preserve Life | N-OUT / 17925607 | Vegan | Longevity Pathway
Calorie Breakdown: 40 kcal / 7.6oz serving
  • 93.3% Carbs
  • 3.1% Protein
  • 3.6% Fat
Serves: 10 | Per serving: 4.5oz / 25 kcal
Vegan | No allergens declared
No Cooking Required
Ingredients
  • Jasmine Green Loose Leaf Tea: 1.9lb (340 x 0.088oz servings)
  • Lemon Juice (raw): 4oz (7½ tablespoons)
  • Lavender, Dried: 4oz (1.13 x per serving)
  • Honey: 1.2oz (2½ packets / 0.5oz each)
  • Blueberries (raw): 5.2oz (1 cup)
  • Rosemary (fresh): 0.12oz (2 tbsp)
  • Sparkling water / fizz — to serve
Method / Preparation Notes
No Cooking Instructions — Cold Preparation
Suggested preparation:
  1. Brew jasmine green tea and allow to cool completely. Steep lavender in warm tea for 5 minutes, then strain.
  1. In a blender or muddler, gently crush fresh blueberries with honey and lemon juice until combined.
  1. Strain blueberry mixture through a fine sieve to remove seeds.
  1. Combine cooled jasmine-lavender tea with blueberry-lemon mixture. Stir well.
  1. Pour over ice in tall glasses. Top with sparkling water for the fizz effect.
  1. Garnish with a sprig of fresh rosemary, a few whole blueberries, and a lavender flower.
  1. Serve immediately.
Nutritional Benefits:
Rich in antioxidants from blueberries and jasmine tea. Lavender supports relaxation and longevity pathways. Honey provides natural energy. Low calorie, hydrating, and anti-inflammatory.
Nutrition Facts (per 7.6oz):
Allergen:
No allergens declared. Vegan.
Ingredient List:
JASMINE GREEN LOOSE LEAF TEA, JASMINE [JASMINE GREEN TEA], Blueberries, Lemon Juice, LAVENDER, DRIED [LAVENDER FLOWERS], Honey, Rosemary.
Sustainability:
CO2eq: 0.08kg/serving (VERY LOW) | Water: 772L/serving | 42% Data Quality Score
Zucchini Fritters & Pea Hummus
with Fennel, Cucumber & Apricot Salad | By Biome Kitchen from Preserve Life | Alive Pathway | Digestive Harmony
A refreshing and wholesome dish, perfect for a light meal. Our crispy zucchini fritters are made with fresh ingredients and served with a creamy, vibrant pea hummus. Complemented by a crisp salad featuring thinly sliced fennel, cool cucumber, and sweet apricot, it offers a delightful balance of textures and flavors.
Ingredients
FOR THE FRITTERS:
  • Zucchini & Sweet Potato
  • Feta Cheese
  • Spelt Flour & Egg
  • Onion, Parsley, Dill, Mint
FOR THE HUMMUS & SALAD:
  • Peas & Chickpeas
  • Tahini & Lemon
  • Fennel & Cucumber
  • Dried Apricots & Almonds
  • Red Wine Vinegar
  • Crudités (Carrot, Celery)
Method
  1. PREP YOUR VEGGIES — Thinly slice cucumber, salt, and let drain. Shred zucchini and sweet potato; place in a separate colander to drain excess water.
  1. MAKE THE HUMMUS — Blend peas, chickpeas, tahini, lemon juice, garlic, cumin, and water in a food processor until smooth. Season to taste and prepare crudités.
  1. MIX & COOK FRITTERS — Squeeze water from veggies. Mix with egg, spelt flour, feta, onion, and herbs. Form patties, then cook in olive oil 3–4 minutes per side until golden and crisp.
  1. ASSEMBLE THE SALAD — Pat cucumber dry. Combine with fennel, celery, apricots, and herbs. Drizzle with red wine vinegar and olive oil, toss gently. Garnish with toasted almonds.
Chef's Tips:
  • The key to crispy fritters is removing as much moisture as possible from the zucchini.
  • For an extra creamy hummus, add a single ice cube to the food processor while blending.
  • Toast your almonds in a dry pan for 2–3 minutes to enhance their flavor.
Nutritionist Tips:
  • Packed with prebiotic fiber from fennel, garlic, and onions — excellent for gut health.
  • Chickpeas, peas, feta, and egg provide a complete protein source.
  • Fresh herbs like mint, parsley, and dill add flavor and digestive benefits.
Plating Instructions:
  1. Fritters: Stack 3–4 warm fritters slightly off-center.
  1. Hummus: Spoon a generous portion next to the fritters; serve crudités alongside.
  1. Salad: Place a beautiful mound on the other side of the plate.
Alive Meal Plan Benefits:
Perfectly aligns with the Alive plan's focus on Digestive Harmony. Ingredients like fennel, celery, peas, and zucchini provide ample fiber to support a healthy gut microbiome.