This is a delicately crunchy, deliciously tangy salad with Japanese-inspired flavors. I’m normally not a fan of cucumbers, but when they’re so thinly sliced and lovingly dressed, I will happily eat them anytime!
All you have to do is spend 5 minutes the night before putting 6 things into a jar. You can top your overnight oats with any fruit you have around the house.
A wonderful collection of superfoods that can clean out toxins from the body and leave the mind full of positive energy.
The bright green of this creamy spinach potato soup makes me very happy. I can eat a big bowl of this for dinner on its own, but you could also have it as a side dish for something else.
In Britain this baked cauliflower alfredo is called “cauliflower cheese”, and wherever you are it’s a tasty way to get your veggies.
The crumble topping in this recipe is my Grandma’s creation. We couldn’t decide whether to use it for apple crumble or date squares, so we whipped up a double batch of topping and made both desserts!
Homemade kale chips are an easy way to get everyone to eat their greens. These ones are dressed in garlic, olive oil, salt and pepper.
In Mennonite communities, Easter paska is a special treat – kids look forward to this sweet iced bread from Oma’s oven.
We love the creamy curry-ness of a good chicken tikka, but now we’re eating more of a plant-based diet. What to do? Fortunately Jamie came to the rescue with the inspiration for this cauliflower tikka masala recipe.
Since I went gluten-free, I’ve been missing a good, hearty loaf of bread. I grew up eating bread every day, and this oatmeal soda bread is saving me!
These oatmeal raisin bites are plant-based, gluten-free, with no refined sugar, and they’re a wonderfully delicious treat to keep in the freezer and grab anytime.