This cold Spanish-style tomato soup is loaded with vitamin C. It's meant for those warm summer days when local tomatoes are readily available. This soup gets better the longer it sits, so if you have time, make it the day before you plan to serve it.
Packed with brain-friendly antioxidants, prebiotic carbohydrates and probiotic bacteria, enjoy this smoothie for breakfast or as an energizing midday snack. This simple recipe works well with any type of berry.
If have a patch of rhubarb in your backyard, this recipe a great way to use up the famously tart vegetable. If you're buying rhubarb, clean and chop what you don't use and freeze to to make these muffins year-round.
This version of tacos de pescado is made with avocado, cherry tomatoes, cilantro and mint. Feel free to add whatever vegetables you have on hand (I love shredded cabbage).
I’ve been making this delicious gluten-free casserole for years. It’s a huge hit with my clients—even kids like it! I usually serve it with steamed broccoli for a vegetarian meal but you can also serve it as a side dish with fish or…
This is one of those easy-to-make recipes the whole family will love. And it's loaded with beta-carotene, an antioxidant thought to guard against cardiovascular disease.
This easy to make, protein- and fibre-rich soup is a family pleaser. Serve it with a side salad and whole grain corn tortillas for a satisfying plant-based meal.
Sweet, salty and spicy - these walnuts are a special treat for the holidays.
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.)
Thanks to psyllium, quinoa and whole-wheat flour, these heart-healthy muffins deliver 4 grams of fibre each!