Experience the full Harmony Bio-Pathway meal — a visual journey through every dish crafted for cardiovascular health and endothelial protection.
Anti-inflammatory extraction of raw turmeric, ginger, and citrus – Supports vascular health and reduces oxidative stress within the cardiovascular network
Spiced potato and spinach puree – Delivers essential minerals like potassium and magnesium for vascular relaxation and blood pressure optimization
Oven-roasted medley of eggplant, zucchini, and tomatoes – Rich in endothelial-protective lycopene and antioxidants to support healthy circulation
Nutrient-dense grain bowl featuring edamame and watercress with a zesty lemon dressing – Provides clean, complex carbohydrates and functional plant fats for sustained cardiac energy
Comforting stew packed with okra, peas, and collards – High in soluble fiber to assist in the management of cardiovascular cholesterol metrics
Wok-seared prawns served over a crunchy cabbage slaw – Delivers lean marine protein and heart-healthy walnut oil rich in omega fatty acids
Elegant baked tart featuring ground pistachios, cardamom, and fresh pear slices – Utilizes allulose to provide a sweet finish with zero glycemic impact on blood vessels
By Biome Kitchen from Preserve Life
By Biome Kitchen from Preserve Life
In a large saucepan, heat the light olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté for about 5 minutes until translucent and fragrant.
Stir in the aromatic spices, 1 teaspoon of salt, and ½ teaspoon of pepper, cooking for a couple of minutes.
Add the diced potato and the vegetable stock; let the mixture simmer for about 10 minutes until the potato becomes tender.
Set aside a handful of fresh rocket (arugula) leaves. Add the rest to the pan along with the spinach and coriander, cooking together for an additional 10 minutes.
Once the vegetables are soft, use a blender to puree the soup until it reaches a smooth consistency. Taste and adjust seasoning.
By Biome Kitchen from Preserve Life
By Biome Kitchen from Preserve Life
Preheat the oven to 150°C (th. 5).
Carefully score the eggplants and drizzle them with olive oil, then season with salt and pepper. Bake at 150°C for 25 minutes and set aside.
Sweat the onions in a pan, then place them on the reserved eggplant halves.
Cook the zucchini slices and set them aside, along with the sliced tomatoes and fragrant basil leaves.
Line a baking sheet with parchment paper and assemble the eggplant, onion, zucchini, tomato, and basil. Drizzle with olive oil and bake at 180°C (th. 6) for 5 minutes.
Season with salt and pepper, and serve hot.
By Biome Kitchen from Preserve Life
By Biome Kitchen from Preserve Life
By Biome Kitchen from Preserve Life
Preheat the oven to 180°C (160°C for fan ovens) or 350°F. Grease and line a 20 cm (8 in) loose-bottomed cake pan.
In a food processor, blitz the pistachios (from method notes) until finely ground. Grind the cardamom seeds and mix with the ground pistachios.
In a large bowl, whisk the eggs, sugar (allulose), and vanilla (from method notes) until combined. Add the flour, baking powder, salt, and pistachio-cardamom mixture. Mix into a smooth batter, then stir in the melted butter. Pour into the cake pan.
Slice each pear in half, leave skins on, remove cores, and cut into 5 mm slices. Arrange overlapping on top of the batter. Sprinkle demerara sugar over the top.
Bake for 40-45 minutes. Cool in the pan for 15 minutes before transferring to a wire rack. Sprinkle extra ground pistachios on top before serving.
Ingredients: Water, Fennel, Turnips, Carrots, Onions, Garlic, Celery, Parsley, Olive Oil, Ground Cloves, Black Pepper, Ginger, Dried Bay Leaf.
Method: Put all ingredients into a saucepan over medium heat and bring to a boil. Simmer gently for 15 minutes, turn off the heat, and strain off the liquid. Store in an airtight container.
Ingredients: Olive Oil, Lemons, Organic Dijon Mustard, Salt, Thyme, Honey, Water.
Method: Blend all the ingredients together using cold water to maintain freshness in a speed blender, strain through a sieve, and store in a cold place.
EXPERIMENTAL KITCHEN: THE HARMONY BIO-PATHWAY