Healthy Feast
Plant-based, wholesome. Light, vibrant pairings.
4 vibrant plant-forward courses
Start PairingThe Menu
Avocado tartare with cucumber and lime
Finely diced avocado with crisp cucumber, lime zest, and micro herbs.
Grassy, vegetal notes mirror the avocado while acidity brightens the lime.
Roasted cauliflower steak with harissa and tahini
Whole cauliflower steak charred with harissa paste, draped in nutty tahini.
Earthy depth matches the roasted cauliflower while spice echoes the harissa.
Rainbow grain bowl with fermented vegetables
Farro, quinoa, roasted beets, fermented cabbage and toasted seeds.
Gentle tanginess bridges the fermented vegetables and lifts the nutty grains.
Mango and coconut chia pudding
Silky chia set in coconut milk topped with fresh mango and toasted coconut.
Tropical fruit notes echo the mango while brightness cuts through coconut richness.
Host's Guide
Prep your ferments and grains the day before — morning day-of cooking should be minimal.
Colour is nutrition: aim for at least 5 different colours across all your dishes.
Keep beverages at room temperature or lightly chilled to preserve delicate botanical aromas.
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