Bored of the same old summer salads? Our kombucha, smoothie bowl and mushroom-miso broth recipes will elevate your hot-weather dining.

Whether the heat has suppressed your appetite, or you just want some nutrient-rich recipes to add to your repertoire, look no further than this trio. The zesty gut-friendly kombucha is a refreshing choice any time of day, the smoothie bowl makes for a great breakfast or snack, and the mushroom-miso broth topped with fresh herbs is the ideal light dinner. Enjoy!

Kickstart juice with kombucha

Cooking time: 10 minutes

Serves: 1

Mandarins have always felt like an underrated ingredient to me. Their sweetness is more delicate compared to oranges and this juice celebrates their brilliance. For those who struggle with heavy breakfasts, this drink is a game-changer. It’s packed with vitamins, it has a zingy kick from the ginger and contains all kombucha’s gut-friendly benefits. Also: you can store the lemongrass in the freezer, which I would definitely do, so you always have it on hand.

Ingredients:

• 4 tangerines, juiced
• 1 lime, juiced
• 1 tsp ginger syrup
• 1 stalk lemongrass
• 100 ml kombucha (cold)
• A few fresh mint leaves
• Ice cubes

Steps:

1. Combine the mandarin juice, lime juice and ginger syrup in a small saucepan. Peel away the tough outer layers of the lemongrass and lightly crush the stalk with the back of a knife (this releases its aromatic oils and maximises flavour extraction). Add it to the saucepan and warm gently for 5 minutes (or more, on a very low temperature, so that the lemongrass can give off even more flavour), making sure it doesn’t boil.

2. Remove the pan from heat and let the mixture cool slightly. Discard the lemongrass.

3. Fill a long glass with ice cubes. Pour the juice mixture over the ice and top with the kombucha.

4. Add a few fresh mint leaves to each glass, stir gently, and serve immediately.

Summer smoothie with coconut water

Cooking time: 5 minutes

Serves: 2

Hot weather can suppress your appetite, and in such cases, this smoothie bowl is the perfect solution for a lighter lunch. The coconut water is super hydrating, and the toppings give the bowl just the right amount of substance. And the flavours? With lime, coconut, and watermelon, you know this is going to be one big tropical party for the tastebuds.

Ingredients:

• 300 g frozen raspberries
• 200 g watermelon (preferably frozen)
• 200 ml coconut water (chilled)
• 2 ripe bananas (frozen)
• 2 tbsp coconut yoghurt
• 2 tbsp toasted coconut flakes
• 2 tbsp unsalted, roasted peanuts (finely chopped)
• Fresh mint leaves (for garnish)
• 1 lime

Steps:

1. Place the raspberries, watermelon, coconut water and banana in a blender. Blend on high until smooth and creamy.

2. Spoon a nice swirl of coconut yogurt onto the bottom of a bowl and pour the smoothie over it. Garnish with the toasted coconut flakes and roasted peanuts. Garnish with a few mint leaves and grate some lime zest over the top. You can place a lime wedge next to the smoothie for an extra fresh touch with a squeeze of fresh lime juice.

Mushroom broth with shiitake, peas, yoghurt, dill and mint

Cooking time: 45 minutes

Serves: 2

This is a bit of a fusion dish. It has Asian flavors but also includes dill, yogurt, and fresh peas—ingredients that are less common in Asia. But believe me, everything comes together in this dish, and it's the perfect light dinner for summer evenings. One piece of advice? Don’t be too sparing with the fresh herbs. If you're a cilantro lover, feel free to add some too; the more fresh herbs, the better, that’s really the motto here.

You can of course use a meat-based broth, but I’d recommend giving this vegetarian mushroom-miso broth a try. You won’t regret it, and you'll be adding a great veggie recipe to your repertoire.

Ingredients:

• 20 g dried porcini mushrooms
• 750 ml hot water
• 2 allspice berries (piment)
• 2 cloves
• 1 small piece of fresh ginger (about 3 cm), thinly sliced
• 4 tbsp soy sauce
• 1 tbsp miso
• 1 tbsp olive oil
• 1 garlic clove, minced
• 100 g buckwheat noodles
• 100 g shiitake mushrooms, sliced
• 100 g peas (fresh or frozen)
• Salt and pepper (to taste)
• 2 tbsp Greek yoghurt
• Fresh dill, chopped
• Fresh mint, chopped

Steps:

1. Place the dried porcini mushrooms in a bowl with 750 ml of hot water. Add the allspice berries, cloves, and sliced ginger. Let soak for 15 minutes (or longer). Strain the liquid through a fine sieve, reserving the broth in a saucepan. Stir the soy sauce and the miso into the mushroom broth (use a whisk to let the miso dissolve).

2. Remove the allspice berries, cloves, and ginger from the sieve, then finely chop the rehydrated mushrooms.

3. Cook the noodles according to the package instructions and set aside.

4. Heat the olive oil in a pan over medium heat. Add the minced garlic, shiitake mushrooms, and chopped porcini mushrooms. Sauté for 3–4 minutes until softened.

5. Pour in the mushroom broth and bring to a simmer. Let cook for 10 minutes to infuse the flavors.

6. Add the peas and cook for another 2 minutes. Season with salt and pepper to taste.

7. If using buckwheat noodles, divide them between bowls and pour the broth over. Swirl in a spoonful of Greek yoghurt and sprinkle with fresh dill and mint before serving.