Preheat oven to 225 degrees F and line a baking sheet with parchment paper.

Wash and dry apples. Using a sharp knife or mandolin, slice apples as thinly as possible (about ⅛” thick). Then place on a baking sheet in a single layer so they’re not touching.

Sprinkle evenly with cinnamon.

Bake for approximately 2 hours, turning halfway through. If they’re not yet crispy after 2 hours, continue baking until they start to crisp up. Allow to cool.

Make the yogurt dip by combining yogurt and cardamom in a small bowl. Stir well, then sprinkle with bee pollen or turmeric.

The apple chips only stay crisp for 24 hours or so, so it’s best eaten the same day.

Preheat broiler to high. Cut grapefruit in half and place face up on a parchment-lined baking sheet. Broil for 3-5 minutes, checking regularly, until grapefruit is slightly toasted and bubbly. Let rest.

Combine the yogurt, cream, vanilla extract and beetroot powder in a medium bowl. Using an electric mixer, beat on high for 2-3 minutes until it starts to form soft peaks (note: it won’t be as stiff as whipped cream, for that you’ll need to add more cream.)

Once grapefruit has cooled somewhat, place it in a bowl and spoon the whipped yogurt mixture over top. Garnish with fresh thyme and a drizzle of honey.

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Combine all granola ingredients in a medium bowl and mix well.

Pour the granola onto the line baking sheet and spread in an even layer.

Bake 20-25 minutes, stirring halfway, until lightly golden. Remove from oven and let cool completely.

Meanwhile, make the yogurt drizzle by whisking yogurt and powdered sugar in a small bowl. Add 1 teaspoon water if you prefer a smoother consistency.

Once the granola has cooled, use your hands to break it into bite sized clusters.

Drizzle all over the clusters and chill for 30 minutes before serving.