ZERØ ID Cultivation

05/12/2026

03/21/2026

mATch-ado about nothing 🍵😂
Your mind controls the way your day unfolds.
Don't sweat the small stuff.
Happy Saturday!

03/04/2026

A slower life is not an accident. It is built.

Most people believe that a calm, prosperous life happens by chance.

It doesn’t.

The unhurried life is designed—quietly, deliberately, and, often, invisibly.

It is built through small decisions that compound over time:

• how we care for our bodies
• how we steward our resources
• how we cultivate our minds
• how we structure our days

This page is about four things:

Vitality.
Prosperity.
Intellectual pursuits.
And the unhurried life.

Not urgency as a way of life.
Not endless productivity.

Just thoughtful living, deliberately designed.

Welcome to The ZERØ ID Vitality Collective.

09/05/2024

Pizza bites with pumpkin
Ingredients
- 600 g pumpkin, cleaned
- 2 Tbs olive oil
- 120 g feta cheese, crumbled
- 120 g mozzarella, torn into small pieces
- 2 eggs
- 2 tsp dried oregano
- 4 Tbs parsley, chopped
- 4 cloves garlic, minced

Preparation
Chop pumpkin using a food processor until rice-like.

Saut pumpkin in hot olive oil for 3 minutes. Set aside and let cool.

Mix feta and mozzarella; add, one at a time, eggs.

Mix and combine.

Add pumpkin and spices, mix well until well blended.

Evenly spoon the mixture into the greased muffin tin molds. Press pizza dough down evenly and firmly (the pressing down firmly is very important to make sure they stick together).

Place in the oven and bake for 30 minutes at 200C.

Remove the pizza bites from the oven and let set until cool (this is also very important let the pizza bites set in their pan for 5 10 minutes before removing if you take them out while they are too hot they will break).

Source: Foodista

09/05/2024

Rustic Grilled Peaches Pizza
Ingredients
- fresh arugula leaves, to taste
- 1/4 cup balsamic vinegar
- 25 grams blue cheese, crumbled
- 1 teaspoon fresh sage, chopped
- 75 grams low fat Mozzarella cheese, grated
- 1 large onion, sliced
- 1 peach, sliced
- 1/4 uncook Whole wheat pizza crust
- Salt and pepper to taste
- 25 grams toasted walnuts, chopped

Preparation
In a large skillet over medium heat, cook the onions with a little bit of salt and pepper, until they are very soft and caramelized, about 20-25 minutes.

Add a couple of tablespoons of water from time to time to help deglaze the pan and soften the onion. Always wait until all the water has evaporated before adding more.In a small saucepan, bring the balsamic vinegar to a boil. Lower heat and simmer until you are left with only about a tablespoon of vinegar. This should take about 15-20 minutes.Preheat your grill to medium high heat

Roll or stretch dough into 10-12 inch disc.

Brush one side lightly with olive oil. Make sure you have all your topping ready at this point.Throw your pizza dough on the hot grill and lower the heat to medium.

Lay your peach slices next to your pizza dough. Close the lid and cook for about 2-3 minutes.Flip your pizza dough and top it with caramelized onions and mozzarella cheese. Flip your peach slices, close the lid and continue cooking for another 2-3 minutes, until cheese starts to melt.

Remove pizza from the grill and top with peach slices, blue cheese crumbles, toasted walnuts, fresh sage and arugula.

Drizzle balsamic reduction, cut into wedges and enjoy!

Source: Foodista

09/05/2024

Zucchini Pizza Boats
Ingredients
- 3 zucchini
- Olive oil, enough to brush on the boats
- 1-2 tsp. garlic, minced
- 15 grape tomatoes, halved
- Bread crumbs
- 1-2 cups mozzarella cheese, shredded
- Chopped fresh or dried basil, enough to sprinkle on top
- Parmesan cheese, enough to sprinkle on top
- Salt and pepper, to taste

Preparation
Preheat the oven to 350 F.

Cut the zucchinis in half lengthwise. If necessary, trim a little off the bottom so it will sit still in a baking dish.

With a spoon, scoop out some of the center where the seeds are to make a little groove in the zucchini boats.

Place zucchini in a baking dish and brush the boats with olive oil, spread the minced garlic and add salt and pepper to taste.

Arrange the halved tomatoes on the boats and sprinkle with bread crumbs.

Bake for about 30 minutes.

Remove from oven, turn on the broiler, place mozzarella and basil in between the tomatoes, and put them back in the oven to broil for a few minutes until golden and bubbling.

Remove from the oven and sprinkle on some parmesan cheese.

Source: foodista

09/04/2024

Pandan Smoothie
Ingredients
- 5 Pandan leaves click here (from my garden) cut to 2" length
- 200 ml Soda
- 100 grams Cucumber, cut into small cubes
- 6 tablespoons Honey or to taste
- 3 Oranges, peeled and quartered
- 1 tablespoon water

Preparation
Blend pandan leaves and water together, strain.Blend oranges, cucumber, honey and soda, then add in the pandan water again and mix well.

Pour "Smoothie" into a jug and leave to chill in the fridge before serving.

Source: Foodista

09/04/2024

Lychee Smoothie
Ingredients
- 15 lychees- from the can (u may use fresh ones too)
- 250 milliliters fresh milk
- 100 milliliters evaporated milk
- 1 1/2 tablespoons condensed milk
- 200 milliliters lychee water (from the can)
- Ice cubes

Preparation
Put all ingredients in a FP or blender. Blend till smooth.

Pour in glass and add ice cubes.

That's it! Enjoy your smoothie!

Source: foodista

09/04/2024

Matcha Smoothie
Ingredients
- 1/2 banana
- 1 (6-ounce) vanilla low-fat greek yogurt
- 1 teaspoon matcha powder
- 1 1/2 tablespoons almond butter
- 1 date, pitted
- 1/2 cup almond milk
- 1 cup ice

Preparation
Add the banana, yogurt, matcha powder, almond butter, date, almond milk and ice to a blender. Blend on high for 1 minute.

Serve immediately.

Source: Foodista

09/03/2024

Bread Bowl Au Gratin
Ingredients
- 2 Bread Bowls (Single Serving)
- 1 can Cream of Mushroom Soup
- 1/2 cup Low-Sodium Chicken Stock
- EVOO
- 1 cup Roasted Chicken, diced
- 1 cup Frozen Veggies
- 3 Tbs. Fine Breadcrumbs
- 4 Tbs. Grated Cheese
- A handful of Parsley, chopped
- Salt & Pepper

Preparation
Preheat oven to 400F. Meanwhile, in a saucepan, heat the can of soup with the stock.

Add in the frozen veggies and roasted chicken. Salt & pepper to taste. Set aside.

Now, cut the top of the bread with a serrated knife and hollow out the inside to make room for the soup.

Brush the inside of the bread with EVOO and sprinkle evenly with a little salt. Ladle the soup in the bowl, top with breadcrumbs and grated cheese.

Dont forget the bread tops and insides.

Drizzle a little EVOO on them and bake along with the bowls on a cookie sheet in the oven for about 10 minutes or until golden brown and bubbly.

Source: Foodista