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Deeply cleansing and relaxing, this delicate soup keeps your body at its peak.

Chilled, these vegetarian sushi rolls make a refreshing snack.

This luscious recipe for Heart-Shaped Pasta with Proscuitto, Peas, and Arugula is courtesy of Colorado chef Eric S. Lee, author of the new book, Sweeping Her Off Her Feet: The Ultimate Guide to Romance and Seduction in the Kitchen (Dreamworld, 2010).

This easy-to-make, nutrient-dense side dish bursts with color and flavor.

Quinoa truly is a miracle food: A highly digestible complete protein with a wonderful nutty flavor, it absorbs and complements other flavors unlike any other grain.

This fabulous dip is a healthy alternative to sour-cream-laden options. It’s great on pita bread, blue corn chips, or raw vegetables, such as celery and carrot sticks.

In this healthier version of classic chocolate fondue, cream is replaced by water and omega-3-rich flaxseed oil. Grand Marnier supplies a hint of orange, and is backed up by a little cayenne for an extra kick.

Not that you should expect to have any leftovers, but if you do, these make a terrific meatball sandwich.

This makes a great dip for vegetable crudités, such as carrots, jicama, and celery.