Kale with all the taste of pakora and none of the draw-backs of deep-frying!
A base recipe nut pâté that can be whipped up on the weekend and then reworked in an infinite variety of ways.
Sweeter than the Date Bran and Pecan muffins from last week, these are an easier sell to the average palate.
These squares are the no-bake version of the double-stuff fruit squares already featured on the blog and a great choice for entertaining, brunch or afternoon snack.
While hummus will always hold a very special place in my belly – sometimes it’s time for a change. This technicolor dip is where it’s at today.
This is a basic all-purpose veggie-centric spread that works beautifully on crackers, toast, in sammiches or pan-fried and crumbled on top of a salad.
Half-way between a cracker and kugel, the four-year-old in residence here declares that ”it’s good Mom. It doesn’t taste healthy;” which is praise coming from a child. Bonus – it actually is good for you even though the squash provides sweetness in every bite.
The natural sweetness, moistness, depth and flavour of winter squash means that you can reduce on sugar and oil, creating a dessert that combines decadence with health.
An excellent alternative to highly processed breakfast cereals if you are slowly transitioning into whole foods.
Warm cookies on a cool afternoon with some hot tea.
Richly studded with nuts, roots and fruits – an unexpected combination to add to your baking arsenal.
Make some today to enjoy all week! They’re a whole food alternative to potato chips that truly satisfies.