Food

This fast and satisfying recipe combines nutrient-rich green kale (which can help inhibit the transport of LDL to the bloodstream) with creamy-textured chickpeas, a healthy source of fibre and protein. Studies have shown consumption of legumes can reduce cholesterol levels and reduce the risk of heart disease.

Combining the fibre-rich benefits of a whole grain such as brown rice with tofu, a good source of protein, omega-3 fatty acids, and minerals, is a heart-smart combination. The marinade lends a spicy element of circulation-boosting chili and ginger that livens up this dish. Add in a portion of sesame seeds toasted in a pan (rich in cholesterol-lowering phytosterols) and your tastebuds will be as pleased as your heart!

Turmeric is a powerful anti-inflammatory and helps stimulate apoptosis (cell death) in cancer cells. According to David Servan-Schreiber, MD, and author of Anticancer (Collins, 2008) a combination of turmeric and black pepper allows the turmeric to be assimilated into the body.

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!

Collard greens are a type of cabbage, but they form as large, thick, flat leaves instead of a head. Too often they’re overcooked, leaving unpleasant aromas and taste memories. Here they get a gentle simmer and are paired with sweet potatoes to counteract their sharp flavour. Serve as a side dish.

Young turnip greens are tender and pleasingly sharp, while older ones are more piquant in flavour. This full-flavoured almond ginger sauce with its high oil content helps us absorb the fat-soluble vitamins (A, D, E, and K) found in dark greens.

This colourful salsa has the same colours (green, white, and red) as the Mexican flag!

To make chipotle purée, process contents of a can of chipotle peppers in adobo sauce (available in the Mexican food aisle) until smooth; store covered in your fridge.

2 small or 1 large sweet potato
1 tsp (5 mL) sweet (or hot) paprika
Juice and zest of 2 limes
Sea salt and pepper to taste
1 cup (250 mL) English cucumber, diced

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

With a healthy balance of protein, carbohydrates, and beneficial fats, this smoothie works equally well for post-workout recovery as it does for a breakfast on the go.

The crisp texture and sweet flavour of enoki mushrooms make them a perfect addition to any green salad.

The size and meaty texture of the portobello cap make it a perfect substitute for a beef burger.

For the vegetarians at the picnic!

This is a delicious, nutrient-rich meal that doesn’t even require venturing out of the bulk and produce sections of the supermarket.

Once you’ve tried this, you’ll never want another drive-thru breakfast—and you’ll be experimenting with your own nutritious combinations.

3/4 cup (180 mL) frozen, unsweetened acai purée, thawed
6 Tbsp (90 mL) agave nectar, divided
3/4 cup (180 mL) light coconut milk
2 Tbsp (30 mL) lime juice

This tasty iced tea smoothie makes an excellent afternoon snack. Give this  smoothie an additional boost of antioxidants by adding a teaspoon of  flavonoid-rich matcha powder.

Regular risotto demands constant attention. This recipe is much easier because it substitutes sweet potato for rice.

(pictured with Pine Nut Cookies)

A taste of spring freshness with a toasted and roasted tip of the hat to the winter past.