The Xeric Method · Recipe Collection

!Khari · Recipe 01

Phyto-Infused
Vinaigrette

Macadamia oil emulsified with citrus and vinegar — alive with the Kalahari blend.

Vegan No preservatives KVB base

Ingredients

60 ml

Phyto-Infused Macadamia Oil

20 ml

Vinegar of choice

Apple cider, white wine, or balsamic for depth

20 ml

Fresh lemon juice

Squeeze for brightness

3 g

Oryx Desert Salt

Coarse

1 g

Cracked black pepper

Base whisk

In a bowl, combine vinegar, lemon juice, salt, and pepper. Whisk until smooth and the salt is fully dissolved.

Emulsify

Slowly drizzle in Phyto-Infused Macadamia Oil while whisking vigorously until the vinaigrette thickens slightly and the oil is fully incorporated.

Finish & taste

Taste and adjust with extra salt, lemon, or a touch of honey depending on balance. Pour into the !Khari 125ml bottle.

Purely Natural

Shake vigorously before use. Our lack of chemical emulsifiers means the good stuff settles — give it a shake to wake the infusion.

!Khari · Recipe 02

Kalahari
Vegan Pesto

Microgreens, macadamia oil, and cashews — no dairy, no compromise.

Vegan Dairy-free KVB blend

Ingredients

25 g

Kalahari Vital Blend dried microgreens

KVB — hand crushed

120 ml

Phyto-Infused Macadamia Oil

35 g

Raw cashews or macadamias

6 g

Garlic

≈ 2 cloves

15 ml

Lemon juice and/or apple cider vinegar

≈ juice of ½ lemon

2 g

Oryx Desert Salt

1 g

Cracked black pepper

Blend base

Pulse garlic, nuts, and dried microgreens in a food processor until finely chopped and beginning to form a rough paste.

Emulsify with oil

With the processor running, slowly drizzle in 120ml Phyto-Infused Macadamia Oil until smooth, creamy, and fully emulsified.

Season & finish

Add lemon juice, salt, and pepper. Blend until unified but still textured — pesto should have body, not be a liquid sauce. Transfer to the !Khari 100ml glass jar.

Serving

Use on pasta, grain bowls, pizza bases, bruschetta, or stirred through warm potatoes. Store refrigerated after opening.

!Khari · Recipe 03

Vital Mustard
Vegan Cream

Cold-crafted with MR408 — the heat is enzymatic, not added.

Vegan MR408 · ph ≤ 4.2 250ml yield

Ingredients

90 ml

Phyto-Infused Macadamia Oil

KVB cold-infused: Sunflower, Pea, Radish

3 g

Mustard RED MR408 dried microgreens

Mild 3/5 — use 6g for Hot 5/5

3 g

Radish Cherry Belle dried microgreens

60 ml

Apple cider vinegar

Replace with white balsamic for a sweeter version

30 ml

Fresh lemon juice

40 g

Raw cashews

6 g

Oryx Desert Salt

2–4 g

Turmeric or paprika

Optional — for colour

6 months

Unopened · ≤10°C cool storage

4–6 mths

Room temp · hot-filled · ph < 4.6

2–3 wks

After opening · refrigerated

Activate the heat — water first, not oil

Combine 3g mustard MR408 and 3g radish with 5–8ml room-temperature water and allow to sit for 60–90 seconds. Myrosinase is a water-soluble enzyme — it needs an aqueous environment to convert glucosinolates into isothiocyanates (the heat molecules). Oil alone cannot trigger this reaction. Do not add any acid at this stage — acid stops the reaction immediately.

Disperse into oil

Once activated, add 20ml Phyto-Infused Macadamia Oil to the hydrated microgreens and stir to combine. The oil disperses and carries the isothiocyanates — they are lipophilic and dissolve readily into fat, which also improves their bioavailability. The oil is the carrier, not the activator.

Build the cashew base

Blend raw cashews until finely ground. Add the activated microgreen-oil mixture and pulse until a rough paste forms.

Lock the heat with acid

Add apple cider vinegar and lemon juice now. The acid stops the myrosinase reaction and locks in the heat level you've achieved. Blend until combined. The small water addition (5–8ml) is fully absorbed into the acidity balance — it will not affect shelf stability once ph ≤ 4.2 is confirmed.

Emulsify with remaining oil

With blender running, slowly stream in remaining 70ml Phyto-Infused Macadamia Oil until smooth and creamy.

Season and confirm ph

Season with 6g salt — fully dissolved, as salt conducts the isothiocyanate heat molecules. Confirm ph ≤ 4.2 with a strip or meter (check 2 hours after mixing). Fill into sterilised jars, seal airtight.

Rest

Allow to rest for 24 hours for flavours to fully meld before labelling and dispatching.

High Heat Formulation Rules — MR408

Water first, not oil: Myrosinase is a water-soluble enzyme — it requires an aqueous environment to convert glucosinolates into isothiocyanates. Macadamia oil alone cannot activate the heat reaction. Add 5–8ml room-temperature water to the dried greens first and allow 60–90 seconds before introducing oil.

Why oil still matters: Once isothiocyanates are formed, they are lipophilic — they dissolve readily into fat. The macadamia oil carries and disperses the heat compounds and improves their bioavailability. It is the carrier, not the activator.

Acid locks the reaction: Add vinegar and lemon juice only after the 60–90 second activation window. Acid stops myrosinase activity immediately — adding it too early costs 30–40% of heat potential.

Shelf life note: The 5–8ml water addition is minimal and is fully accounted for in the acidity balance. Once ph ≤ 4.2 is confirmed, it presents no shelf life risk.

Particle size: At 6g solids the cream can turn grainy. Grind dried microgreens to medium or fine consistency before use.

Salt spike: Ensure salt is fully dissolved. It acts as a flavour conductor for isothiocyanates — the heat molecules responsible for the 5/5 effect.

Cold-Crafted & Bio-Preserved

We use natural acidity and the Kalahari ambient-infusion method (28°C) to lock in nutrients without high-heat processing. This preserves the living enzymes and delicate vitamins found in our microgreens.

!Khari — the name

A San word for "thirst land" — or practically, the Kalahari. In Swahili it means "royal." In Arabic origin it means "generous." In African American vernacular it means "gift." It also refers to the Kalahari Truffle (!Nabba), a traditional brewed drink, and in our context: the seed — the microgreen — the small one with outsized nourishment.

Spryza · Neuro-Shot N8 · Recipe 04

N8 Neuro-Shot
Basic

One shot. Before your shift. No refrigeration needed.

25ml per shot All four blends

Ingredients · per portion

3 g

KVB dried microgreen blend

Fine — also available in KPB, KEB-I, KEB-II

15 ml

Phyto-Infused Extra Virgin Macadamia Oil

Cold-pressed

3 ml

Natural lemon or lime concentrate

Available blends

N8-KVB · Vital — energy, mental clarity ≤35 yrs

N8-KPB · Prime — antioxidant shield 35–60 yrs

N8-KEB-I · Elders I — peptides, minerals 60+ yrs

N8-KEB-II · Elders II — flavonoids, calm 60+ yrs

Mix

Combine 3g KVB dried microgreen blend, 15ml cold-pressed macadamia oil, and 3ml natural lemon or lime concentrate in the 25ml shot glass. Stir or cap and shake.

Use same day

For best efficacy, mix and consume within the same day. Seal with cap until ready to use. No refrigeration required. Drink before your shift — not during or after.

Who it's for

Professional drivers, long-distance operators, mine and construction shift workers, and night security personnel. One shot delivers 3g of Kalahari-grown microgreens and the full phytonutrient profile of the KVB blend in a single portable dose.

Spryza · Neuro-Shot N8 · Recipe 05

N8 Gummies
Pectin Base v2

50-unit batch · 24 functional doses · Ambient stable · Clean label.

50-unit batch Vegan · Pectin Ambient stable

Ingredients · 50-unit batch

60 g

KVB dried microgreen blend

Milled to ~0.3mm — process immediately before production

96 ml

Phyto-Infused Extra Virgin Macadamia Oil

28.8 g

High-methoxyl (HM) pectin powder

DE 65–70%

192 ml

Glycerol

Food grade, vegetable-derived

120 ml

Water

72 ml

Raw honey or agave syrup

4.8 g

Citric acid powder

Food grade

3.8 ml

Sunflower lecithin

Liquid, non-GMO

1.4 ml

Natural lemon or lime flavour concentrate

0.5 g

Rosemary extract

Antioxidant, standardised

50 × 25ml

Standard dose moulds

100 × 10ml

2-piece dose moulds

250 × 5ml

5-piece dose moulds

Mill the KVB blend

Process 60g KVB in a spice grinder in 10-second bursts to ~0.3mm. Sift and regrind any coarse particles. Do this immediately before production — milled microgreens oxidise quickly.

Pre-mix pectin with sweetener

Whisk 28.8g pectin thoroughly into 72ml honey or agave until no dry pockets remain. This coats pectin particles and prevents clumping. Non-negotiable step.

Pre-mix antioxidant into oil

Stir 0.5g rosemary extract into 96ml macadamia oil. Distributes antioxidant evenly through the oil phase before emulsification.

Build glycerol-water base

Combine 192ml glycerol and 120ml water in a heavy-based saucepan over medium heat. Bring to 80°C. Add 3.8ml sunflower lecithin and whisk until fully dispersed.

Hydrate the pectin

Stream the pectin-sweetener premix into the hot glycerol base while whisking constantly. Maintain 80°C and stir for 3–4 minutes until fully dissolved. Do not boil.

Emulsify the oil

Remove from heat briefly. Stream in antioxidant-infused macadamia oil slowly over 45–60 seconds while whisking. Whisk for 90 seconds until uniform.

Add acid, flavour & KVB

Return to low heat (65°C). Dissolve 4.8g citric acid in 10ml warm water, whisk in — target ph 3.0–3.5. Add flavour concentrate. Sift in milled KVB gradually, whisking continuously. Work quickly — pectin sets as it cools.

Fill moulds without delay

Pour or pipe into silicone moulds immediately. Tap firmly to release air bubbles. Have all moulds laid out and ready before starting Step 7.

Set at room temperature

Leave uncovered at ambient temperature for 2–3 hours. Do not refrigerate at this stage.

Dry-condition

Remove from moulds and place on a wire rack in open shade for 6–10 hours. Gummies should feel slightly firm and non-tacky.

Formulation Notes · Per dose

KVB/KPB/KEB I/KEB II dried microgreens: 2.5g per 25ml dose

Macadamia oil: 4ml per dose — sufficient for lipid-assisted phytonutrient absorption. Fat-soluble bioavailability is meaningfully enhanced by even small amounts of dietary lipid at this dose.

Citric acid: Equivalent to 5ml lemon/lime juice per dose.

Batch yield: ~1,250ml finished liquid — 50 × 25ml doses, or 100 × 10ml pieces (50 doses), or 250 × 5ml pieces (50 doses).

First batch: Run a small 10-unit test batch first to validate your pectin source. HM pectin can vary between suppliers — confirm gel strength, set time, and texture before scaling.