Recipes

This tastes like a light, spicy minestrone, minus the pasta. The nutrients found in tomatoes, cabbage, and carrots need cooking for best absorption, and beans require heat-induced softening for digestibility.

Serve with crusty bread and a light salad for a fabulous springtime dinner. It’s also a great addition to a buffet brunch or lunch.

Meat eaters love the steaklike texture of these mushrooms.

This unique veggie burger actually uses not two but three types of corn: kernels, fine cornmeal, and coarse-grained polenta. No need for a bun; it’s delicious and satisfying served over peppery arugula.

This recipe incorporates healthy figs, fiber-filled oats, and honey to make a treat with much less sugar than a standard energy bar or cookie.

A fantastic alternative to mayonnaise-based slaws, this colorful side dish is full of vitamins, fiber, and heart-healthy unsaturated fat.

Antioxidant-rich cocoa nibs aren’t at all sweet but add a lush, flavorful note to simple salads like this one.

Seasonal citrus and sturdy endive liven up dark winter days with fresh taste.

Sweet, sour, and salty tastes make this dish an addicting meal for a single diner or appetizers for two.