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.
Garden goods are coming in faster than I can cook them! What better way to enjoy it all on a cool and rainy day than by making soup.
A beautiful seed-studded flatbread for your next meal.
The calendar may say summer, but the thermometer said 4 degrees Celsius this morning. That begs for something warm baking in the oven. Result: baked barley.
Sweet steamed plantain and dried cranberries, earth rutabaga, grounding grains and an herby lemony sauce to top make it sing.
Super-simple, this dish lets the foods themselves take the center stage.
A sunny burger with the last of the winter roots for early spring cooking.
This vibrant blend of herbs that smothers a variety of vegetables and grains along with the occasional sweetness of a plump raisin: it’s magic for the mouth. Just try it and see.