Food

Leafy green vegetables are superb for an overtaxed liver. Parsley is a mild diuretic and celery helps cleanse the liver and lymph glands and aids digestion. Use organic ingredients, if possible. If your fruit and veggies are organic, you don’t have to peel them (except the fresh ginger).

4 large collard leaves
4 - 1/4 lb (125 g) fish filets
2 cloves garlic, thinly sliced
1 - 2 in (5 cm) knob of ginger, thinly sliced 2 limes*
5 Tbsp (75 mL) dried coconut (reserve 1 Tbsp/15 mL for garnish)
Lime rind
Small bunch of cilantro
*Thinly slice 1 lime; grate rind from other lime before cutting into quarters for juice.

1/2 cup (125 mL) arame
1 small celeriac, chopped
1 thin burdock root, chopped
1 clove garlic, chopped
2 cups (500 mL) fresh shiitake mushrooms, roughly sliced
1 bunch green onions, diagonally sliced
2 Tbsp (30 mL) tamari
4 cups (1 L) water
1 Tbsp (15 mL) sesame seed oil
1 Tbsp (15 mL) sesame seeds

4 cups (1 L) water
2 cups (500 mL) uncooked red or white quinoa (or combination)
1 cup (250 mL) dried beans, soaked and cooked (or 2 - 19 oz/540 mL cans chick peas, rinsed and drained thoroughly)
1 leek, finely sliced
Juice of 1 lemon (grate and reserve rind prior to juicing)
1 bunch fresh oregano, chopped
1 Tbsp (15 mL) extra-virgin olive oil
1 bunch asparagus, julienned
2 cloves garlic, minced
1 bunch watercress or sprouts

Chia seeds lend tofu a crunchy crust that is packed with fibre and omega fats. Serve with steamed kale sprinkled with fleur de sel.

Edamame is a high-protein, iron-rich bean that can be found in the frozen food section of most supermarkets. Smoked salt is equally good with this recipe, which makes a great afternoon snack.

This dessert is a great substitute for ice cream, as it is refreshing and contains healthy fats. For those with peanut allergies, this recipe can be enjoyed by substituting natural almond or cashew butter for the peanut butter.

Made with carrots and zucchini, these squares combine vegetables, healthy nuts and spices, and natural sweeteners.

Sunflower seeds are high in protein and vitamin E, and oats are high in fibre, helping to regulate blood sugar levels. Wrap up a few of these and take them on your next hike for a sweet, nutritious energy boost.

Pears are high in fibre and contain a good amount of vitamin C as well. These muffins make a tasty, nutritious breakfast on the go.

Pastry
1 1/2 cups (350 mL) all-purpose flour, sifted*
1 1/2 cups (350 mL) whole wheat flour
1/4 cup (60 mL) granulated sugar (or Sucanat)
1/4 tsp (1 mL) salt
1/2 cup/125 mL extra-virgin
olive oil, chilled
1/2 cup (125 mL) cold milk

Filling
6 cups (1.5 L) fresh rhubarb, chopped
3/4 cup (180 mL) granulated sugar (or
1/2 cup/125 mL of Sucanat)
1/3 cup (80 mL) all-purpose flour, sifted
1/2 tsp (2 mL) cinnamon
2 tsp (10 mL) orange zest, finely grated
1/4 cup (60 mL) toasted pecans, finely chopped
1 Tbsp (15 mL) milk

*Be sure to sift flour before measuring or crust will be tough and crumbly.

2 cups (500 mL) fresh radishes, washed, scrubbed, and trimmed

4 baby zucchini, about 4 in (10 cm) long

1 Tbsp (15 mL) extra-virgin olive oil
1/2 cup (125 mL) yellow onions, diced
2 cloves garlic, finely minced
1 Tbsp (15 mL) ginger root, peeled and grated
3 cups (750 mL) low-sodium chicken or vegetable stock
4 cups (1 L) fresh hulled peas
2 Tbsp (30 mL) fresh mint, finely minced
Salt and freshly ground white pepper, to taste
Balkan style plain yogourt, optional
Fresh chives

1/3 cup (80 mL) reduced-fat mayonnaise
3 Tbsp (45 mL) plain reduced-fat yogourt
1 1/2 Tbsp (22 mL) fresh tarragon leaves, minced
2 boneless, skinless chicken breasts, poached and chilled
1 cup (250 mL) seedless green grapes
Salt and freshly ground black pepper
Baby spinach leaves, washed and spun dry

A Greek-inspired pizza.

The flavour of nachos on a crust.

If you opt for homemade dough, you can make the sauce while the dough is proofing. For evenings when time is limited, you can use a premade pizza shell. Check the package for organic ingredients and minimal additives.

For the best flavour, slightly blacken the grilled eggplant. 

You need a large food processor for this recipe, which can be doubled if you need extra dough.

1 cup (250 mL) quinoa
2 cups (500 mL) water
1/4 tsp (1 mL) salt
1 cup (250 mL) thin green beans, trimmed
2 Tbsp (30 mL) extra-virgin olive oil
2 tsp (10 mL) freshly squeezed lemon juice
1/2 English cucumber, cut into thin julienne strips
1/2 cup (125 mL) dulse fronds or 1/4 cup (60 mL) dulse flakes
2 green onions, chopped
Freshly ground black pepper to taste
Carrot curls

1 head Bibb lettuce, washed and spun dry
2 unpeeled Anjou pears, cored and thinly sliced 
1/4 cup (60 mL) coarsely grated goat Gouda or crumbled goat blue cheese
3 Tbsp (45 mL) extra-virgin olive oil
2 Tbsp (30 mL) pear vinaigrette 
Salt and freshly ground black pepper to taste
1/4 cup (60 mL) pumpkin seeds, lightly toasted 

1 Tbsp (15 mL) freshly squeezed lemon juice
2 tsp (10 mL) Dijon mustard
3 Tbsp (45 mL) extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 - 10 oz (300 g) package baby arugula leaves, washed and dried
3/4 cup (180 mL) seedless red grapes, halved
2 oz (60 g) plain goat cheese, crumbled
2 Tbsp (30 mL) capers, rinsed and drained
1/4 cup (60 mL) hemp hearts

This is a hearty sandwich with a kick. The dried fruit and toasty almonds nicely temper the heat from the curry powder.