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The Melipona Bee Project
The Jamala Canyon Project
The Flower Infusion Project
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Recipes
Salmon with Kumquat & Sunflower Seed Risotto
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Crab-stuffed Lobster with Herb Sauce
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Ginger Saffron Shrikhand Pie
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Tulsi, Nettle & Passion Flower Tea
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Coconut Creamed Greens
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Winter Squash & White Miso Soup
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Chocolate pot de Crème with Pear & Halva Relish
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Jungle Curry with Pumpkin & Mushroom
Chef Ella Freyinger
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Farro Salad with Oxymel Vinaigrette
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Watercress Jicama Seaweed Salad
By Chef Jo Ann Kim
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Coconut Water and Spirulina Pandan Jelly
Chef Jo Ann Kim
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Chocolate Pistachio Cream Tart
Chef Jo Ann Kim
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Sparkling Passionfruit Sex Tonic
Chef Jo Ann Kim
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Pickled Cucamelon
Chef Jo Ann Kim
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Coconut Plantain Cannoli
Chef Jo Ann Kim
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Sparkling Ginseng Tonic
Chef Jo Ann Kim
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Probiotic Pineapple Tepache
Chef Jo Ann Kim
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Orange Tomato Soup
Chef Jo Ann Kim
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Flower Salad with Figs, Cherries and Watercress and Honey Blossom Dressing
Chef Jo Ann Kim
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Pink Maserati
Chef Jo Ann Kim
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Baked Tarragon Spelt Beignets
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Carrot Jam
Chef Jo Ann Kim
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Pink Baghrir (Morrocan Semolina Pancakes)with Orange Blossom Honey
Chef Jo Ann Kim
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Hibiscus, Rose & Lemon Balm Agua Fresca
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