Green split pea soup with fresh herbs and a hint of lemon. It whispers that spring might be on it’s way – if of course it weren’t snowing outside…
Rich, smoky, sweet, complex; this stew has it all.
Lentil soups are a low-maintenance method of getting more of these petite little legumes into a daily diet.
This salad is irresistible, even to those reticent about rapini and sea vegetables: even our 5 year old agrees!
This recipe is healthy enough to eat for breakfast and the muffins are sublime served up with a bit of nut butter or virgin coconut oil.
A fast and fabulous vegetable side-dish to pair with anything Indian or to enliven plainer fare.
How do you cook red cabbage and retain the colour? Cook it with beets!
Another one-pot meal for cooler weather featuring a wealth of warmly-coloured root vegetables and creamy barley.
Get to know amaranth: a protein powerhouse and rich source of minerals.
During cleanse, you can eat anything you want. As long as it’s kitchari. So that’s this week’s recipe!
We all need a solid spaghetti sauce to turn to: this one delivers.
This is the stew to end all stews. It has lots of different textures, tons of umami, a variety of oven-roasted vegetables and a thick and delectable gravy: perfect for that extra-special occasion.