Makes about 2 cups (500 mL) jam, or 16 servings.
This simple condiment is perfect to jazz up your next meal. Whether you use it on toast paired with nut butter, drizzled on pancakes, dolloped on oatmeal, whisked into a salad dressing, or stirred into yogurt as a snack, the possibilities are endless.
2 cups (500 mL) whole fresh or frozen strawberries
1 cup (250 mL) chopped fresh or frozen rhubarb, about 3 stalks
Juice of 1 lemon
1/4 cup (60 mL) maple syrup
1/4 cup (60 mL) collagen peptides
In medium saucepan, stir together strawberries, rhubarb, lemon juice, and maple syrup over medium heat. Let mixture come to a simmer, stirring occasionally. Once at a good simmer, let jam cook for 15 to 25 minutes, stirring frequently. About halfway through cooking, break up fruit with fork or potato masher. Once jam has finished cooking, turn off heat and gradually whisk in collagen.
Transfer to heatproof container and let cool to room temperature. Once cooled, cover and refrigerate for up to 1 week.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.