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FEATURED RECIPES

Tomato and Basil Bisque Shooters

Carrot and cashew add a subtle sweetness to this full-flavoured, creamy tomato soup that’s effortlessly transformed into a simple and vibrant appetizer. Served hot or cold, this soup pairs perfectly with garlic croutons, mini grilled cheese triangles, or parmesan crisps and can easily be made a day ahead.

Mandarin and Mint Waldorf Endive Boats

Delicate endive leaves are crowned with a sweet and satisfyingly crunchy topping that’s rich in fibre and antioxidants and packed full of texture and taste. The warm, earthy flavour of cumin brings out the bright, citrusy notes of orange and refreshing mint. A healthy spinoff of an age-old classic that is sure to please!

Spiced Pear and Pomegranate Sangria

Ginger adds a spicy kick to this delicious and refreshing holiday beverage. Perfect to enjoy with family and friends, this colourful and slightly sweet drink can also be swapped for a fruit-forward red wine. Any way you choose, you’ll enjoy a wine-soaked sweet-fruit medley at the bottom of every glass!

Cocoa Strawberry Crumble Bars

This healthy low-FODMAP dessert is a satisfying way to end a meal that won’t leave anyone feeling bloated, gassy, or out of sorts. Think of it as a cross between a crisp and a crumble with a hint of cocoa in each bite.

alive Food

Food is medicine. It all starts here. We create recipes with functional, whole organic ingredients that nourish your body and feed your soul.

TRENDING RECIPES

Tomato Braised Turkey Meatballs with Lemon-Scented Quinoa

Tender turkey meatballs are bathed in a lively, gut-friendly tomato sauce and served accompanied by a lemony quinoa. This is a dish that’s more sophisticated than you’d expect from the effort required to prepare it. For the meatballs, oat bran is a low-FODMAP alternative to breadcrumbs, while quinoa is a power grain that delivers protein and a range of vital micronutrients while also being low in FODMAPs.

Ginger Tempeh Crumble with Cilantro Rice

When we think of food from the forest, wild mushrooms are often the first ingredient that springs to mind. Indeed, the forest offers plenty of options in both spring and fall. For this recipe, we use a medley of wild mushrooms in season, such as chanterelles, pine mushrooms, or lobed oyster mushrooms. The mushrooms are seared and finished with sherry vinegar to bring out their umami flavour and served atop a rich bean stew.

Curried Devilled Eggs

Well-crafted devilled eggs never disappoint as an appetizer. Along with Dijon and vinegar, curry powder is incorporated into the filling of these devilish eggs for some unexpected flavour. Using lactose-free yogurt for a creamy filling is a digestive-friendly alternative to mayonnaise.

Za’atar Roasted Carrot Dip

Roasted carrots, za’atar seasoning, cumin, and tahini make this a sweet, earthy, and creamy dip that’s a great low-FODMAP alternative to chickpea-based hummus. Roasting the carrots brings out their natural sweetness and makes them tender enough to blend. The dip can be refrigerated in an airtight container for up to one week.