recipes · notes · slow mornings

the journal

Ways to pour, plate and share the range, plus the odd note from a kitchen that starts before sunrise.

rose almond milk matcha, two ways

Iced for the heat, or steamed and frothy for a slow start. Our rose almond milk makes the softest, prettiest matcha you’ll make all week.

Five minutes, zero cooking, all summer. Our No.1 feta against cold watermelon and mint.

Our festive thandai pour, frozen into a spiced, no-churn kulfi. Four ingredients, one mould.

The freshest hour, before shortcuts, and why the first light is the honest one.

Ours is 25% — 72 grams in every bottle. A typical carton is 2–4%. Here is what those numbers mean, and how to check any label.

No gellan gum, no lecithin, no stabilisers — almonds, water and a pinch of pink salt. What a three-ingredient milk asks of you in return.

Ours is cultured from almonds, brined by hand and was named India’s No.1 plant-based cheese. How a nut becomes feta.

One is a recipe for almonds, the other is a recipe for shelf life. Both are honestly labelled — they are simply different products.

Not the way it is usually made — and we would rather say so than pretend. Where the protein actually lives in an almond kitchen.

More recipes drop with every season. tell us what you’d like to make, or find them first on Instagram.