Food

This vegetable dish has a refreshing, mild bitterness that wakes the palate.

This hearty bean soup offers winter warmth with a herbaceous hint of spring and a salty salute to the sea.

3/4 cup (175 mL) white beans
1 Tbsp (15 mL) chopped rosemary
4 cloves garlic, chopped
2 anchovy fillets
2 Tbsp (30 mL) extra virgin olive oil
1/4 cup (60 mL) chopped prosciutto
1 Tbsp (15 mL) white wine
4 cups (1 L) chicken stock
2 Tbsp (30 mL) chopped parsley
Zest of 1 lemon
Salt and pepper to taste

Think of this as the phyllo-siphers scone: baked brie, wild mushrooms, and winter thyme wrapped in crisp bundles.

Warm up with a smooth bowl redolent of cauliflower sweetness and the earthy essence of truffles.

This mock brulé is quick to prepare and tastes exquisitely, strongly chocolate flavoured. If you prefer a sweeter dessert, mix in some maple syrup or add an extra 1/2 cup (125 mL) of dates.

These fruity and spicy muffins are free of gluten, eggs, dairy, soy, and nuts. Regular flaxseed meal could be used instead of golden, as long as you don’t mind the darker shade it will give to the muffins.

Cranberries and chocolate, two ever-popular holiday flavours, are combined here in one gluten-free, egg-free, dairy-free, and nut-free cookie.

1 cup (250 mL) gluten-free baking mix
1/2 tsp (2 mL) xanthan gum
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 tsp (10 mL) cinnamon
3/4 cup (180 mL) apricot purée (see below)
1/4 cup (60 mL) organic canola oil
1 tsp (10 mL) vanilla extract
1/3 cup (80 mL) dried cranberries
1/3 cup (80 mL) dark chocolate chips

Preheat oven to 375 F (190 C).

This healthy sorbet is versatile and full of good-for-you fruit; it can be eaten anytime, not just for special occasions. Use whatever fruit you like in it; just remember that you may need to adjust the sweetness with juice if you add a bitter fruit. Double or triple, as desired.

This savoury upside-down tart replaces the traditional apple topping with vitamin K-rich caramelized endive.

Much like its fellow cruciferous relatives, such as Brussels sprouts, bok choy, and kale, cauliflower is a great source of antioxidants; 1 cup (250 mL) packs 75 percent of the daily recommended intake of free-radical-fighting vitamin C.

This simple colourful salad is packed with probiotic power.

Legumes are a healthy choice when managing a diabetes diet. As a complex carb, they keep us fuller longer and are packed with cholesterol-lowering fibre. Their soft texture adds body to the dish while the garlic, kale, and spinach pump up the flavour.

This dessert is light and refreshing, with a lemony tang. It is made with the flesh of a young coconut, also called Thai coconut, which is found in health food stores and Asian markets. Look for coconut pre-cut into a white cylinder with a pointed top. Because these coconuts are young, their flesh is soft and creamy.

Preparation time: 20 minutes This smooth, soothing soup is the perfect complement for a meal that has many strong flavours. This soup tastes best when served the day it is made.

Preparation time: 25 minutes (plus advance soaking time)

There’s been a real trend in newfangled hummuses with hip chefs puréeing every bean known to man. But hummus purists know that only a chickpea ends up as hummus—everything else is just a bean dip.

This is a great snack for after school or work; it’s low in calories, high in flavour, plus it’s a wonderful way to eat broccoli and its cruciferous buddy Brussels sprouts more often.

This drink is perfect for thirsty health fanatics (it has liver-cleansing action).

Just like a good sorbet, this salad prepares the palate for nearly any entrée to follow.

This savoury citrus soup is a delightful beginning to any meal.

Try this delicious disease-fighting indulgence.

4 medium russet potatoes
2 1/2 Tbsp (37 mL) organic ketchup
4 tsp (20 mL) extra-virgin olive oil
2 tsp (10 mL) Worcestershire sauce
2 tsp (10 mL) apple-cider vinegar
3/4 tsp (4 mL) paprika

This nutrition-packed salad makes a superb side dish. Spelt berries are a chewy whole grain that can be found in many bulk aisles.