Don't be fooled by their red hue - when cooked, red lentils turn pale yellow. And unlike many other pulses, red lentils are very quick to cook.
When added to baked goods, like these muffins, millet provides a crunchy texture and nutty taste.
This hearty whole grain muesli is delicious when combined with Greek yogur or kefir and fresh berries.
This version of hummus uses black beans instead of chickpeas. Gram for gram, black beans have 15% more fibre and 25% fewer calories than chickpeas. Serve this dip with raw vegetables or spread on whole grain crackers.
I’ve been making this (gluten free) casserole for years and still love it. It’s also a huge hit with my clients—even kids like it! I usually serve it with steamed broccoli for a vegetarian meal but oyu can also serve it as a side dish…
Roasting cauliflower gives it a delicious nutty flavour and crispy texture. I add plenty of freshly ground black pepper to give the cauliflower extra spice. (If you don't like garlic feel free to omit it from the recipe.)
I love coconut, so macaroons are a favourite of mine. This recipe yields unbelievably light macaroons that literally melt in your mouth.
This satisfying soup is truly a meal in a bowl. The combination of wild rice, kidney beans, chickpeas and vegetables results in a delicious low calorie soup that's packed with protein, fibre, vitamins and minerals. This soup freezes very well.
This is one of those easy-to-make recipes the whole family will love. And they're loaded with beta-carotene, an antioxidant that helps fight disease. Turn the potatoes once or twice while baking to prevent them from burning.
The combination of orange juice, coconut milk, pumpkin and curry powder gives this soup rich flavour and creamy consistency. And it's lower in sodium than most commercial soups.