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.
Chipotle chili powder gives chili a rich, smoky flavour. Save some of this chili for leftovers - it's even tastier the next day.
I love coconut, so macaroons are a favourite of mine. This recipe yields unbelievably light macaroons that literally melt in your mouth.
This satisfying breakfast is an excellent source of gut-friendly prebiotic fibre and probiotics. Halve the recipe if you want only enough for three breakfasts.
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 nutrition. This soup freezes well.
This delicious stew shows up regularly on my fall and winter menu. I love its tasty blend of savoury and sweet ingredients. Reminds me of the wonderful meals I enjoyed in Morocco.
Black beans and avocados team up to add fibre, folate, potassium and heart-healthy monounsaturated fat to this tasty salad. Make this salad a meal by adding cooked quinoa and/or corn niblets.
Consider doubling this recipe—not only is it a hit at picnics and barbecues, but its flavour gets even better after chilling in the refrigerator for a few days.
These tasty ‘chips’ are an easy way to eat more green leafy vegetables. They’re an excellent source of beta-carotene, lutein and vitamins C and K. I suggest making extra – they won’t last long!