SQUEEZE IT IN.

Ginger · Made with Blendz01

Ginger Lemon Tea

Hot water. One packet. Your kettle finally has a side hustle.

3 min prep + cooking / Serves 1

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What you need

• 1 full GUT CHECK packet
• 8 fl oz hot water
• 1–2 teaspoons honey or agave, optional
• 1 lemon slice or an extra squeeze of lemon, optional

Make it

1. Empty the full packet into a large heat-safe mug. Add a splash of hot water and stir into a smooth mixture.
2. Stir in the remaining water. Sweeten with honey or agave if you like, then finish with a lemon slice or extra squeeze.
3. Let cool to a comfortable sipping temperature. Stir again as needed; the powders may settle. Use a spoon for hot liquids rather than frothing a full mug.

Recipe concept · Txnedef · Kitchen test pending

Ginger · Made with Blendz02

Lemon-ginger muffins. Yes, muffins.

Your packets have range. The muffin tin was getting smug.

35 min prep + cooking / Serves 6 muffins

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What you need

• 2 full GUT CHECK packets for the whole batch
• 1 cup (120 g) all-purpose flour
• ⅓ cup granulated sugar
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 1 large egg
• ⅓ cup milk
• ¼ cup neutral oil
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest

Make it

1. Heat the oven to 375°F. Line six standard muffin wells.
2. Whisk the flour, sugar, baking powder, salt, and both packets together. In a separate bowl, whisk the egg, milk, oil, lemon juice, and zest.
3. Fold the wet mixture into the dry mixture just until no dry flour remains. Divide between the six wells.
4. Bake for 18–22 minutes, checking for a set top and a toothpick without wet batter. Cool in the pan for 5 minutes, then move to a rack.
5. The two packets are shared across six muffins. This first-test formula needs a taste and texture check before we call it a keeper. Contains wheat, egg, and milk.

Recipe concept · Txnedef · Kitchen test pending

Ginger · Made with Blendz03

Lemon-ginger tahini sauce.

For vegetables that deserve more than a motivational speech.

5 min prep + cooking / Serves 4

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What you need

• 1 full GUT CHECK packet
• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 teaspoon honey or agave
• 3–5 tablespoons water
• Salt to taste

Make it

1. Whisk the tahini, lemon juice, sweetener, and full packet together. The mixture may thicken at first.
2. Add water one tablespoon at a time until pourable. Taste before adding salt.
3. Spoon over grain bowls, roasted carrots, or a chickpea wrap. One packet seasons the whole batch. Contains sesame.

Recipe concept · Txnedef · Kitchen test pending

Ginger · Made with Blendz04

Carrot-ginger soup, with a shortcut.

The blender did most of it. Take the compliment anyway.

30 min prep + cooking / Serves 2

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What you need

• 1 full GUT CHECK packet
• 1 tablespoon olive oil
• ½ small onion, chopped
• 3 medium carrots, thinly sliced
• 2 cups low-sodium vegetable broth
• ¼ cup canned coconut milk
• Salt to taste

Make it

1. Warm the oil in a saucepan over medium heat. Cook the onion for about 5 minutes, then add the carrots and broth.
2. Simmer for 15–20 minutes, until the carrots are very soft. Remove from the heat.
3. Use an immersion blender to blend carefully in the pot. Stir in the coconut milk and full packet, then taste and season.
4. One packet is shared across two bowls. If using a countertop blender, cool the soup first and follow its instructions for warm liquids.

Recipe concept · Txnedef · Kitchen test pending

THE FIRE · Made with Blendz05

THE FIRE michelada mocktail.

Brunch has entered the group chat.

5 min prep + cooking / Serves 1 large drink

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What you need

• 1 full THE FIRE packet
• 6 fl oz chilled tomato juice
• 1 tablespoon lime juice
• 4 fl oz chilled sparkling water or 0.0% lager
• ¼ teaspoon Worcestershire sauce, optional
• Ice
• Lime wedge and a small pinch of salt for the rim, optional

Make it

1. If using a rim, rub a lime wedge around half the edge of a large glass and dip that edge into a small amount of salt.
2. In a separate cup, stir the full packet into the tomato juice and lime juice until evenly mixed. Add the optional Worcestershire.
3. Pour over ice and slowly top with sparkling water or 0.0% lager. Stir gently; never shake carbonated liquid.
4. Taste before adding any extra hot sauce or salt: THE FIRE already brings cayenne and black pepper. Add more tomato juice if you want a milder drink. Worcestershire may contain fish; use a vegan version if needed.

Recipe concept · Txnedef · Kitchen test pending

THE FIRE · Made with Blendz06

Pineapple-lime, with consequences.

Sweet, tart, spicy. A little more interesting than your usual.

5 min prep + cooking / Serves 1 large drink

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What you need

• 1 full THE FIRE packet
• 6 fl oz pineapple juice
• 1 tablespoon lime juice
• 4 fl oz sparkling water
• Ice
• Pineapple or lime wedge, optional

Make it

1. Stir the full packet into the pineapple and lime juices in a large glass.
2. Add ice, top slowly with sparkling water, and stir gently. Garnish if you feel like doing the extra credit.
3. Add more juice or water to soften the heat. Do not froth or shake after adding sparkling water.

Recipe concept · Txnedef · Kitchen test pending

THE FIRE · Made with Blendz07

Crispy chickpeas. No small talk.

Salad topping. Bowl upgrade. Straight off the tray is also a plan.

35 min prep + cooking / Serves 3

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What you need

• 1 full THE FIRE packet
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil, plus 1 teaspoon for finishing
• ¼ teaspoon salt, or to taste
• Lemon wedge, optional

Make it

1. Heat the oven to 425°F. Pat the chickpeas very dry, toss with 1 tablespoon oil, and spread on a baking tray.
2. Roast for 25–30 minutes, shaking the tray halfway, until crisp.
3. Transfer to a bowl while warm. Toss with the remaining teaspoon of oil and the full packet. Taste before adding salt; finish with lemon if desired.
4. One packet seasons the whole batch. Add the packet after roasting so the fine powder does not scorch.

Recipe concept · Txnedef · Kitchen test pending

THE FIRE · Made with Blendz08

The dip came with an opinion.

Creamy lemon-spice yogurt dip. Chips can apply within.

5 min prep + cooking / Serves 4

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What you need

• 1 full THE FIRE packet
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1 teaspoon honey, optional
• Salt to taste

Make it

1. Stir the full packet into the yogurt with lemon juice and olive oil.
2. Taste, then add optional honey and a small pinch of salt. For less heat, stir in more yogurt.
3. Serve with cucumber, pita, roasted vegetables, or as a sandwich spread. One packet is shared across the batch. Contains milk; pita may contain wheat.

Recipe concept · Txnedef · Kitchen test pending

Moringa · Made with Blendz09

MO GREEN pesto. Pasta has plans.

The jarred sauce will understand. Eventually.

10 min prep + cooking / Serves 4

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What you need

• 1 full MO GREEN packet
• 1 packed cup fresh basil leaves
• ½ packed cup fresh parsley
• ¼ cup olive oil
• 2 tablespoons pumpkin seeds
• 1 tablespoon lemon juice
• 1 small garlic clove
• 2–4 tablespoons water, as needed
• Salt to taste

Make it

1. Pulse the herbs, pumpkin seeds, garlic, lemon juice, and full packet in a food processor.
2. Add the oil and enough water to make a spoonable sauce. Taste and season.
3. Toss with cooked pasta, spread in a sandwich, or spoon onto roasted vegetables. One packet seasons four portions of sauce; the pasta is separate.

Recipe concept · Txnedef · Kitchen test pending

Moringa · Made with Blendz10

MO GREEN hummus. Dip happens.

A lunch upgrade that does not require a new identity.

10 min prep + cooking / Serves 4

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What you need

• 1 full MO GREEN packet
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove
• 3–5 tablespoons cold water
• Salt to taste

Make it

1. Blend the chickpeas, tahini, lemon juice, oil, garlic, and full packet.
2. Add cold water a tablespoon at a time until smooth. Taste before seasoning with salt.
3. Spoon into a wrap or serve with vegetables and crackers. One packet is shared across four portions. Contains sesame.

Recipe concept · Txnedef · Kitchen test pending

Moringa · Made with Blendz11

MO GREEN overnight oats.

Breakfast, handled by yesterday you. Suspiciously responsible.

5 min prep + cooking / Serves 2 · plus at least 4 hours chilling

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What you need

• 1 full MO GREEN packet
• 1 cup rolled oats
• 1 cup milk or unsweetened plant-based milk
• ½ cup plain yogurt or dairy-free yogurt
• 1 ripe banana, mashed
• 1–2 teaspoons maple syrup, optional

Make it

1. Whisk the full packet into the milk and yogurt, then stir in the oats, banana, and optional maple syrup.
2. Divide between two covered jars and refrigerate for at least 4 hours or overnight.
3. Stir before eating and loosen with a splash of milk if needed. One packet is shared across both jars. Contains milk if using dairy; use certified gluten-free oats if needed.

Recipe concept · Txnedef · Kitchen test pending

Moringa · Made with Blendz12

MO GREEN. Less ceremony.

One full packet. Your blender can take it from here.

5 min prep + cooking / Serves 1

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What you need

• 1 full MO GREEN packet
• 1 banana
• ½ cup frozen mango
• 8 fl oz water or unsweetened plant-based milk

Make it

1. Blend everything until smooth. Add more liquid to adjust the texture.
2. The packet already contains moringa, ginger, and lemon. No extra moringa powder needed.

Recipe concept · Txnedef · Kitchen test pending

Ginger13

The salad needed backup.

Five minutes. One jar. A reason to use the vegetables.

5 min prep + cooking / Serves 4

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What you need

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon soy sauce or tamari
• 1 teaspoon maple syrup

Make it

1. Add everything to a clean jar, close the lid, and shake until combined.
2. Drizzle over salad or cooked vegetables. Taste before adding extra salt: soy sauce already brings some. Contains soy; some soy sauces also contain wheat.

Recipe concept · Txnedef · Kitchen test pending

Turmeric14

Oats with other plans.

Breakfast has worn the same outfit long enough.

10 min prep + cooking / Serves 1

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What you need

• ½ cup rolled oats
• 1 cup milk or unsweetened plant-based milk
• ¼ teaspoon culinary turmeric powder
• ¼ teaspoon cinnamon
• ½ banana, sliced

Make it

1. Combine the oats, milk, turmeric powder, and cinnamon in a small saucepan.
2. Simmer over medium-low heat for 5–7 minutes, stirring, until the oats soften. Add a splash of liquid if needed.
3. Top with sliced banana. Use culinary turmeric powder here, not curcumin extract or THE FIRE.

Recipe concept · Txnedef · Kitchen test pending

Moringa15

The banana had potential.

A blender counts as a plan.

5 min prep + cooking / Serves 1

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What you need

• 1 ripe banana
• ¾ cup unsweetened milk or plant-based milk
• ½ cup frozen mango
• ½ teaspoon food-grade moringa leaf powder

Make it

1. Blend all ingredients until smooth. Add a splash of liquid if you prefer a thinner smoothie.
2. Use plain moringa leaf powder for this version. Want a packet version? See MO GREEN below.

Recipe concept · Txnedef · Kitchen test pending

Turmeric16

Golden rice. Very little drama.

Pantry turmeric, one saucepan, and a side dish with some self-respect.

25 min prep + cooking / Serves 3–4

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What you need

• 1 cup long-grain white rice
• Water amount specified on your rice package
• ½ teaspoon culinary turmeric powder
• 1 tablespoon olive oil
• ¼ teaspoon salt, or to taste
• 1 tablespoon lemon juice, optional

Make it

1. Rinse the rice if directed on its package. Add to a saucepan with the package-specified water, turmeric powder, oil, and salt.
2. Cook using the rice package’s covered simmer and resting instructions, typically about 15–20 minutes plus resting.
3. Fluff with a fork and add optional lemon juice. Use culinary turmeric here, not concentrated curcumin extract or THE FIRE.

Recipe concept · Txnedef · Kitchen test pending