Use your bread as a canvas for creativity.
A base recipe nut pâté that can be whipped up on the weekend and then reworked in an infinite variety of ways.
Switch up your breakfast routine with this hot buckwheat!
Two pots, a few ingredients (usually whatever’s on hand in the vegetable crisper) and voilà – supper.
Sweeter than the Date Bran and Pecan muffins from last week, these are an easier sell to the average palate.
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.
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!
Black bean soup is one of the most comforting autumn meals I can think of – wrap yourself in this warm culinary blanket today!
A great combination of greens and grains to accompany grilled tempeh, baked tofu, or use to stuff vegetables of all kinds.