Food

3 oz (85 g) dark chocolate, coarsely chopped
12 fresh large strawberries, or other seasonal fruit
2 oz (60 g) white chocolate, coarsely chopped

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.

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.

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.

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

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.

A healthy way to finish off a fish meal. Grilling in-season plums caramelizes their sugars to make them almost impossibly sweet.

To get the most benefit from delicious superfruits, eat them in their freshest state. Bursting with flavour, a mild splash of rosewater (available at specialty food stores) makes them even more sumptuous—don’t overdo it or it will overpower the flavours rather than enhance them. This recipe can be altered to use your favourite superfruits—just mix and match to your taste buds’ delight!

These whimsical cheesecakes will make you look like a culinary pro. To reduce calories, substitute low-fat cream cheese and whipping cream.

This pie can be made with many different fruit combinations according to seasonality and personal preferences. Try it with peaches, apricots, plums, cherries, and berries in any combination you like.

Have your cake and vegetable too! No need to turn on the oven for this delicious chocolate tart; it’s quick to assemble and satisfyingly rich. Plus, the added black beans make for a nutrient-dense dessert with healthy protein-rich carbs.

Tip

These cookies are a favourite of grown-ups and kids alike, especially in my home! I love these cookies because I always have the ingredients on hand to make them. Plus, since they’re so easy to make, they’re a great way to get my daughter involved in the cooking. They taste just as yummy with raisins if you don’t want the refined sugar in chocolate chips.

These two-bite treats are just the right size to pop into your mouth for a delicious dessert or a sweet afternoon pick-me-up. (Valentine’s treat, anyone?) They dazzle with their brilliant blue color, courtesy of butterfly pea flower. Butterfly pea flower is a beautiful blue flower that’s dried and ground to be added to recipes for an ocean-like hue.

Matcha maker

A tender crust, creamy ricotta spread, and a bright sweet-tart cherry sauce make this dessert something special to share with loved ones. If desired, ricotta can be replaced with Greek yogurt, cream cheese, or even Middle Eastern labneh.

Tool of the trade

With lentil purée and flaxseed, you’d be hard pressed to find a muffin with more fibre. If you can’t find whole wheat pastry flour, use equal parts regular whole wheat and all-purpose flours.

All the fun of a caramel apple but healthier. This is a great choice for guests who are avoiding wheat in their diet.

All the rich, creamy comfort of pumpkin pie—minus the dairy. Cook pudding in a large, wide saucepan to make stirring that much easier.

Tiny cupcakes packed with carrots and parsnips are a sweet ode to the bounty of autumn.

2 Anjou pears or 4 small Asian style pears
3 to 4 cups (750 mL to 1 L) pomegranate juice
1 Tbsp (15 mL) freshly squeezed lemon juice
2 star anise pods
1 vanilla bean, split
Fresh mint
Thick plain yogourt, optional

1/2 cup (125 mL) large flake oats
1/4 cup (60 mL) unsalted raw peanuts
1/4 cup (60 mL) unsalted raw pumpkin seeds
1/4 cup (60 mL) raw sunflower seeds
1/4 cup (60 mL) flaked semi-sweet coconut
1/4 cup (60 mL) golden seedless raisins
2 Tbsp (30 mL) dried cranberries
2 Tbsp (30 mL) dark flaxseeds
1 Tbsp (15 mL) toasted sesame seeds
1 1/4 cups (300 mL) rice cereal
1 1/4 cups (300 mL) bran flakes
1/2 cup (125 mL) smooth peanut butter
1/2 cup (125 mL) liquid honey
1/3 cup (80 mL) corn syrup
1 tsp (5 mL) vanilla

These cookies have a perfect mix of sweetness and crunchiness. Almond butter raises the fat numbers, but most of this comes from beneficial monounsaturated fatty acids.

The colours of pomegranate seeds and citrus fruits match Lunar New Year traditions, and both are in season right now. This simple yet flavourful dessert is a great palate cleanser to end your New Year’s feast!

This is a popular dessert dish in Mexico during strawberry season. Our lighter, tangier version is not heated and is made without the sugar, masa harina (dried, powdered flour dough), and milk found in the original recipe.

This riff on truffles is the perfect salty-sweet treat.