2 recipes converted from their YouTube cooking videos.

A vibrant, plant‑forward take on the viral Green Goddess salad. Fresh chopped cabbage, lettuce, and cucumber are tossed in a creamy avocado‑Greek‑yogurt dressing, then topped with crunchy hemp seeds and served with tortilla chips for extra texture.

A crisp, tangy carrot salad made with thinly peeled carrot ribbons tossed in a bright lime‑vinegar dressing with soy sauce, sesame oil, maple syrup, sesame seeds and green onion. Perfect as a quick side or light lunch, and even better after a short chill in the fridge.