Kyra starts off her book with Breakfast, so that you can start your day right with a pumpkin-chia pudding with matcha or, if you have more of a sweet-tooth, the chocolatey nuckwheat pofferjes (mini-pancakes) with cacao spread. The second chapter, Lunch, features a range of recipes from a nourishing, green apple and asparagus salad to a creamy red lentil soup. There are also recipes to sate those hunger pangs before dinner, such as sweet and sticky stuffed dates, zesty mulberry bonbons and a rose and raspberry juice to quench your thirst.  The fourth chapter, Dinner, shows you how to make your own vibrant beetroot quiche with red onion and a side of Oriental salad with tamarind sauce and a raw curry with chickpea and cumin crackers. Kyra also provides moreish desserts so you can still indulge yourself, with recipes such as creamy mango custard and Graceland ice cream cake!