Easter eats are all about capturing the fresh, magical lightness of the spring season. To prep for the upcoming holiday (and restock our recipe arsenal with some plant-based goodness) we gathered in Jenni Kayne’s kitchen for another fun and healthy cooking class.We’ve co-hosted quite a few ladies lunches with Ms. Kayne, but this time, joined by Meredith Baird – author of our recent cookbook obsession Coconut Kitchen – we found ourselves falling head over heels for just one ingredient: coconut. Meredith crafted an incredible, healthy lunch based on her plant-based, dairy-free ideals and the star of the show showed up in all its forms. We’re now hooked on coconut bacon, coconut yogurt and rose-infused coconut cream!

Our class and meal started off with a bright and nourishing asparagus soup, followed by gluten-free turmeric tigernut toasts topped with a luscious spring pea puree. A shaved zucchini salad (see the recipe here) provided a pop of raw freshness, and savory spice-roasted carrots were the perfect vessel for – we’ll say it again – Meredith’s coconut bacon, people. We finished up with a delicate rose and coconut cream dessert that you definitely won’t want to miss – watch this space tomorrow.

To compliment the charm and lightness of our meal, the table was dressed with Jenni’s personal white linen napkins and cutlery, gorgeous Materia Lumina ceramic bowls and plates, and this stunning floral centerpiece from Gold Spell Design (I mean.) Tiny homemade egg nests wrangled in the Easter feels, and guests got to take home Meredith’s own coconut body balm, which was wrapped in linen and sealed with twine for a touch of crafty elegance.

Recreate elements of this next-level menu and lunch-look for your own Easter celebrations! We’re sharing all the recipes throughout the week. For even more holiday inspiration, check out our Easter brunch with Malibu Farm from last year.

Serves 4


2 lbs green asparagus
1 Tbsp olive oil or pumpkin seed oil
5 cups water, vegetable stock or bone broth
1- 2 Tbsp miso
1/2 cup raw pumpkin seeds, soaked for 1 hour or more (or 1 cup goat yogurt)
1/2 Tbsp cumin
salt and pepper to taste


Remove woody ends from asparagus and cut into ½-inch pieces. Blanch asparagus until bright green and tender.

Add broth, water or stock, olive oil, miso, pumpkin seeds and cumin to a Vitamix or high speed blender. Blend until smooth.

Add blended soup to pot and warm. Salt and pepper to taste.

Can be served cold, if you prefer.

Serves 12 +


For the seeded turmeric loaf:
6 pastured eggs (or flax eggs: 1 Tbsp ground flax + 3 Tbsp water)
3-4 drops Omica liquid stevia
¼ cup coconut oil
½ tsp apple cider vinegar
1 cup + 3 Tbsp TigerNut Flour
¼ cup ground flax
1/2 cup sprouted sunflower seeds
1/2 cup sprouted pumpkin seeds
1 Tbsp turmeric powder
1 tsp baking soda
generous pinch of sea salt

For the spring pea puree:
2 cups shelled fresh peas, blanched
3/4 tsp cumin seeds, toasted and cooled
1/2 cup fresh cilantro leaves
1/4 cup tahini
1 Tbsp fresh lemon juice
pinch of sea salt

For assembly:
2 cups thinly shaved radishes
microgreens for garnish
high quality flake salt (such as Maldon)


For the seeded turmeric loaf:

Preheat oven to 350°F.

Beat the eggs, stevia, coconut oil and vinegar together in one bowl.

In a separate bowl, combine flour, flax, sunflower + pumpkin seed, turmeric, baking soda and salt.

Mix dry ingredients slowly into the wet ingredients.

Pour batter into a parchment paper lined loaf pan and bake for 35-40 minutes. (We baked for the full 40 minutes).

For the spring pea puree:

Blend all ingredients until smooth.

For assembly:

Thinly slice bread, approximately 1/4-inch thick. Toast for 3-5 minutes. Top with 1-2 tablespoons pea puree. Garnish with radishes, sprouts and a few pinches sea salt.

Serves 6-8


2 lbs heirloom carrots, peeled
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red chile flakes
2 Tbsp apple cider vinegar
2 Tbsp melted ghee
2 Tbsp olive oil
1 avocado, pitted, peeled, and cut into wedges
1 lemon, juiced
1 1/2 cups packed radish, broccoli, or other sprouts
1/2 cup coconut or goat yogurt *
1/2 cup coconut bacon *
salt and pepper to taste

* Get these recipes and more in Meredith’s book, Coconut Kitchen.


Heat oven to 400°F.

In a mortar or spice grinder, pulse the cumin, turmeric, chile flakes, a pinch of salt and a pinch of pepper to make a rub. Add vinegar and melted ghee. Mix well.

Place the carrots into a roasting pan and spread the spice paste on top. Roast until the carrots are tender and starting to brown, about 45 minutes.

Arrange carrots on a serving platter. Drizzle with olive oil and season with salt and pepper. Arrange the avocado slices over the carrots, sprinkle with sprouts and add lemon juice. Top with dollops of coconut yogurt and a few tablespoons of coconut bacon.

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