Prepare the Salted Honey Lavender Latte: In a small saucepan, heat the milk over medium heat until it begins to simmer. Be careful not to let it boil.

Once the milk is simmering, stir in the honey and culinary lavender buds. Let it simmer for another 2-3 minutes to infuse the flavors.

Remove the saucepan from the heat and strain the milk mixture through a fine-mesh sieve to remove the lavender buds.

Brew the coffee and portion.

Pour the lavender-infused milk over the coffee.

Add a pinch of sea salt to each latte and stir gently to combine. Set aside.

Strawberry Kefir Smoothie Bowl: In a blender, combine the frozen strawberries, kefir, and honey.

Blend the mixture on high speed until smooth and creamy, scraping down the sides of the blender as needed.

Portion and top with sliced bananas, granola, and a sprinkle of unsweetened cocoa powder.

Drizzle additional honey over the top of each smoothie bowl for added sweetness, if desired.

Serve the strawberry kefir smoothie bowls alongside the salted honey lavender lattes for a delightful breakfast.