Serves 8

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

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

Food

Meatless Monday

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

Serves 2.

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 6.

Serves 4.

Forget the heavy, stick-to-your-ribs stews of winter: This zesty and bright spring stew will leave you feeling light and revitalized.

Spring Stew: A Lemony Vegetable and Chickpea Creation | alive

Serves 4 | Ready in 45 minutes

Spring Vegetables

This delicious soup is chock full of vegetarian goodness and packed with hearty flavours. The harissa spices heat the taste buds in a myriad of ways, but the true depth of flavour comes from soaking dried chickpeas in witbier, a delicious brew that’s beautifully smooth and refreshing.

Serves 12

Appetizers

Should you eat them steamed, roasted, boiled, or raw? Find out the healthiest way to prepare vegetables so you can get the most out of their nutrients.

Gina Kelly is a freelance writer and editor located in New Jersey, US. She is a certified health coach and writes about health and wellness.

Better Health

Serves 4 | Ready in 1 hour

Gena Hamshaw is a nutritionist and the creator of the blog The Full Helping. Her recipes have been featured in O Magazine, VegNews, Redbook and other publications. She is the author of the cookbooks <a href="http://amzn.to/2sV4Y3G" target="_blank">Choosing Raw</a> (2014), <a href="http://amzn.to/2uSJA03" target="_blank">Food52 Vegan</a> (2015) and <a href="https://amzn.to/2HUSZ1C" target="_blank">Power Plates</a>. Gena lives and works in New York City.

Serves 5.

Laura Wright is a professional food blogger and cookbook author. She resides in the Niagara region of southern Ontario with her partner and her rescue dog, Cleo.

Serves 5

Serves 6

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

Amie Watson is a Montreal-based freelance writer, television contributor, and founder of the Fork That app. Her work has appeared in the Montreal Gazette, enRoute magazine, and The Globe and Mail.

vegetables

Hidden Vegetable Mac & Cheeze

Meatless Monday: Tofu Vegetable Stacks

Vegetable Sushi Rolls with Ricotta Butter

Ultimate Vegetable Fried Black Rice

Family-Style Hummus and Vegetable Platter

Warm Roasted Vegetables with Barley and Tempeh

Lemony Spring Vegetable and Chickpea Stew

Spicy Chicken Noodle Vegetable Bowls

Harissa Spiced Moroccan Vegetable Soup

Marinated Salmon Fillet with Vegetable Salad

Vegetable Caviar Sweet Potato Bites

Raw or Cooked? The Healthiest Ways to Prepare Vegetables

Lemony Early Spring Vegetable and Chickpea Stew

Five-Spice Roasted Vegetable Polenta Pizza

Chickpea Scramble Breakfast Bowls with Roasted Vegetables

Vegetable and Bean Pot Pies with Potato Crusts

Vegetable and Bean Pot Pies with Potato Crusts

Roasted Garlic Vegetables with Citrus Tahini Dressing

Savoury Lentils with Roasted Vegetables and Goat Cheese

Vegetable and Cashew Salad Rolls with Peanut Sauce

Roasted Vegetable Antipasti with Balsamic and Olive Oil

Turkey Sausage Skillet with Mixed Vegetables and Spinach

Meatless Monday: Lemony Spring Vegetable and Chickpea Stew

Tangled Spring Vegetable Slaw with Maple-Mustard Vinaigrette