In this simple and healthy recipe, vanilla frozen yogurt is combined with an oven-roasted oatmeal and coconut crisp. In a springform pan, the preparations are layered and topped with macerated strawberries for serving. It’s a sweet and fruity touch to end a meal on a high note.

To make this classic smoothie, simply blend blueberries with milk or plain yogurt. By using milk instead of juice, you get a creamier and less sweet smoothie.

To weather the heat waves of summer, there’s nothing better than a refreshing chilled drink! In collaboration with Fuze Iced Tea, we made an alcohol-free version with lemony green iced tea, alcohol-free dark rum and a good dose of fresh mint. It’s the perfect mocktail to sip by the pool.

Summer goes hand in hand with ice pops. This ice cream version, made with cream and condensed milk, doesn’t require an ice cream maker. Layered in moulds along with a peach purée and raspberry purée, the vibrant colours make it a swirl of joy!

Paella on Spaghetti Squash

A delicious substitute for whipped cream, this light and airy option is made with just a few ingredients, most notably soy drink and coconut oil. It’s a dairy-free topping that perfectly crowns desserts, iced coffees and fresh, seasonal fruit.

Like fruit pudding cakes or crumbles, cobbler is one of those desserts that’s best enjoyed still warm with a big scoop of vanilla ice cream. On top of a strawberry-raspberry compote, add pieces of dough cut with a cookie cutter. Made with flour, butter and yogurt, it has a soft and crumbly, scone-like texture. It’s the perfect dessert to make with your fresh summer berries.

For a simple summer dinner, make these tacos the whole family will love. First, grill the beef tenderloin and slice it thin before filling the corn tortillas. The toppings consist of a cilantro and green-onion salsa verde, as well as a mix of watermelon and cherry tomatoes. These tacos are colourful and delicious!

The classic tomato sandwich takes on new life with this version, where the tomatoes are confit. It’s a surprising touch, adding a taste of umami to this classic summer snack. Tonnato is also added, made from an emulsion of tuna, garlic and hot mustard. A play on texture is also created with the inclusion of arugula and basil.

This salad has everything going for it on warm, sunny days. Local corn and mesclun greens are tossed in a bacon dressing, and grilled halloumi makes for a flavourful addition. It’s got crunch, richness and freshness in every bite.