Serves 4 to 6

Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).

Food is medicine. It all starts here. We create recipes with functional, whole organic ingredients that nourish your body and feed your soul. 

Food

Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.

Serves 4.

Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, <a href="http://amzn.to/2kjWPpb" target="_blank" rel="noopener">Whole Bowls</a> and <a href="http://amzn.to/2kjW5k1" target="_blank" rel="noopener">Purely Pumpkin</a> (Skyhorse Publishing, 2016).

Serves 2

Serves 4

Serves 6.

Wildlife Wednesday

Life is about balance. We provide you with strategies for a lifelong commitment to strength and well-being in all areas of your life. 

Lifestyle

Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University

Theodore D. Cosco, PhD (Cantab) CPsychol, is an Assistant Professor of Mental Health and Aging (Simon Fraser University) and Research Fellow (Oxford Institute of Population Ageing, University of Oxford).

Lawren Moneta is a chef, food stylist, and recipe developer.

halibut

Serves 2 | Makes about 1/2 cup dressing

Sapana Chandra is the proud voice behind Real + Vibrant, a growing healthy lifestyle business. She is a holistic health coach, registered yoga teacher and certified plant-based cook.

Jennifer Danter is a freelance food writer and food stylist.

Turn up the temperature and flavour with roasting, a naturally nutritious cooking method that turns everyday ingredients into golden brown dinners.

5 Roasting Recipes You'll Want to Make All Winter Long | alive

Dinner Recipes

Gail Johnson is an award-winning digital, print, and broadcast journalist based in Vancouver. <a href="https://www.instagram.com/gailjohnsonvancouver">@gailjohnsonvancouver</a>

Theresa Jahn, BSc, ND, is a graduate of the Canadian College of Naturopathic Medicine and Dalhousie University. As scientific affairs manager at Nature’s Way of Canada, she frequently presents on omega-3 fatty acids.

This refreshing vegan ceviche will appeal to all eaters. Light, clean, and fresh—it's truly a tropical delight for the senses.

Light and Fresh Vegan Ceviche with Hearts of Palm | alive

Vegan Recipes

2 to 4

Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. rawstylebychels@gmail.com
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fish

Sweet Potato Tempeh Tacos with Kimchi Salsa

Choosing Sustainable Seafood

Roasted Bitter and Sweet Vegetables with Trout and Green Goddess Cream

Beet Pesto Splake

Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili

Steamed Pacific Halibut Packets with Kale, Grape Tomatoes, and Garlic Lemon Chili Oil

Whitefish Stew

Roasted Whole Trout

Wildlife Wednesday: Manta Ray

Roasted Chilled Marinated Vegetables

Coconut Curry Turmeric Trout

Grilled Halibut with Turmeric, Garlic, and Olives

Watermelon Poke Bowl with Spicy Sriracha Dressing

Warm Rainbow Chard and Berry Salad

Kitchen Corner: Poaching

Quinoa Crusted Salmon Sticks

Wildlife Wednesday: Blacktip Reef Shark

Lemony Tilapia Packets

Mediterranean Chicken and Lentils

Why Not Roast?

Fighting For Wild Salmon

Ask the Experts

Vegan Ceviche with Hearts of Palm

Baked Prawns