Recipes

A morning bowl of high-protein quinoa will keep you and your kids satisfied much longer than cold cereal or even oatmeal.

Slices of roasted jicama, a crunchy white root vegetable usually eaten raw, make a sublime match for this luscious, protein-packed dip.

Honey-Pear-Ginger Sauce February, 2007 Makes about 3 1/2, cups / Be prepared to give out the recipe! Sweet, sharp

Wondering how to use jicama? Here are 3 quick and easy ways.

Fennel and Cauliflower Soup January, 2007 Serves 6 / This light wintertime soup is a great alternative to potato-leek.

Chop fennel’s bright green feathery fronds and stir into sauces in place of parsley or dill (add at the end of

You can have your fish and eat it, tooif you choose fish that’s caught or farmed sustainably. To figure that out, I use

Fiber-rich barley provides lots of volume for relatively few calories. In this recipe, its mild nutty flavor combines deliciously with high-fiber vegetables and herbs.

These are a light, fresh Japanese version of gyoza, or Chinese dumplings.