Food

This cold soup makes an excellent starter or light lunch on a warm day. If you don’t like the peppery taste of watercress, try replacing some or all of it with baby spinach.

A great recipe for using leftover asparagus stems—fresh or frozen.

This nutrient-dense quiche is made with phyllo pastry and a different mix of ingredients for a burst of flavour.

This bruschetta is an exciting variation on the traditional tomato variety.

This hollandaise has reduced saturated fat, but not reduced flavour. Egg whites have been added to lighten its texture, so it is reminiscent of a mousseline sauce.

This recipe can also be turned into a salad—just pour the dressing over cooked and cooled asparagus and enjoy.

Toasty walnut oil is a perfect substitute for extra-virgin olive oil when making honey-kissed dressings. For your greens, try spinach, arugula, and/or dandelion.

Who says granola can’t be round? These take-anywhere bundles of nutrients are adaptable to whatever nuts, seeds, and dried fruit you may have in your pantry. You can make them celiac-friendly by by choosing oats labelled “pure and uncontaminated” and replacing wheat germ with ground flax.

A classic British dessert, fools are traditionally made by folding sweetened fruit into cream. Deliciously easy to make, this recipe uses thick Greek yogourt as a perfect healthy substitute for cream, while honey is a smart substitute for granulated sugar. Almonds provide nice textural contrast.

The honey marinade jazzes up in-season asparagus while a whisper of cardamom adds unexpected complex flavour to buttery rainbow trout. Wild salmon and Arctic char are other omega-3-packed swimmers you could use in this recipe. You can also fire up the grill to cook the fish and asparagus.

One taste of this rich nut butter and you may never go back to the store-bought variety. If you want your spread to be a vibrant green, you’ll need to remove the pistachio skins before grinding. And you can splurge for shelled nuts if you want to avoid tender fingertips. Spread on toast, whole grain crackers, crepes, or even fruit. By the spoonful is good too!

The matcha green tea powder adds an extra boost
of antioxidants to this feather-light and lemony cake.

Try this easy and delicious dish served over a chopped salad to make a substantial meal.

This family-friendly weeknight meal is sweetened with maple syrup. Maple syrup is an excellent source of manganese, which is important for normal brain and nerve function.

Lemongrass is widely used in cooking for its lemony floral scent and zesty kick. It has also been shown to have anti-inflammatory and antibacterial properties.

This sauce is wonderfully versatile. Depending on how thin you choose to make it, this sauce is fantastic as a sandwich spread; drizzled over roasted vegetables, chicken, or salmon; as a dip; or even as a dressing over a salad of mixed baby greens.

The orange-flavoured cream is made with thickened yogourt, sometimes called yogourt cheese. Use a probiotic yogourt that does not contain thickeners. The plain yogourt tends to be quite tart; feel free to substitute with a low-fat probiotic French vanilla yogourt and omit the honey.

Chai is a spicy milk tea originating in India. Combining the health benefits of cloves, cinnamon, ginger, and black tea, it packs an antioxidant wallop.

Prepping the night before makes this the perfect brunch recipe for Christmas morning. Immune-enhancing oregano may help ward off colds.

1/2 cup (125 mL) smooth almond nut butter
1 cup (250 mL) rice syrup
1 tsp (5 mL) vanilla
1/2 cup (125 mL) dried apricots, chopped
1/2 cup (125 mL) raisins
1/2 cup (125 mL) chopped almonds, toasted
1/4 cup (60 mL) each sunflower and sesame seeds, toasted
2 1/2 cups (625 mL) rice crisp cereal
1 1/4 cups (310 mL) rolled oats

2 bunches fresh organic kale, leaves stripped from stems, washed and chopped
1 large cooking onion, peeled and sliced lengthwise
1 clove fresh garlic, finely minced 
1 Tbsp (15 mL) extra-virgin olive oil
1/4 cup (60 mL) bread crumbs
1/4 cup (60 mL) freshly grated Parmigiano-Reggiano cheese
1/4 cup (60 mL) heavy cream (optional)
Sea salt and freshly ground pepper, to taste

This side dish goes great with a turkey dinner.

Never want to scrub a baking dish again? Use wet parchment paper, not to be confused with wax paper. Measure out enough parchment paper, scrunch it up, and run it under cold water. Wring out, line pan, and voila, easy cleanup.

Zest up the final course with this deliciously simple lemon pudding to cleanse the palate. Feel free to switch up the citrus as you desire.