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Sunny-side-up eggs are a celebration of spring that bring colour and energy to our plates. Here, we lay them on a bed of sautéed spring leeks, which are mixed with thyme, yogurt, and a dash of lemon zest for fresh, tangy flavour. It’s a dish that features the essential staples of spring while remaining easy … Continued
This airy combination of raspberries and whipped coconut cream provides a sweet, light finish to any meal. A hint of basil in both the berries and the cream adds a sophisticated spring flavour. This recipe was originally published in the March 2026 issue of alive magazine.
A fresh, light salad of arugula, beets, and oranges meets a kefir dressing, bringing earth and air together. Tangy, fermented kefir and chopped pistachios bring zesty flavour and earthy crunch. This recipe was originally published in the March 2026 issue of alive magazine.
Earthy root vegetables are not just a fall phenomenon. Salad turnips, young carrots, beets, and radishes are found in spring and are equally delicious when roasted. Add some fiery flavour with chili, ginger, and some savoury miso. This recipe was originally published in the March 2026 issue of alive magazine.
Food is medicine. It all starts here. We create recipes with functional, whole organic ingredients that nourish your body and feed your soul.
This main-course salad, made by lightly charring cabbage strands under the broiler, is seasoned with a lemony dressing and smoke-infused hempseeds. The slight bitterness from charring amplifies all the savoury and sweet flavours of the dish. The hemp crumble, a healthier stand-in for bacon bits, tastes very similar to bacon bits and it may just … Continued
Food is my life. I love sweet potatoes. Jamie Oliver is my secret boyfriend. Okay, so the first two are true. But I do rely on Jamie occasionally for some culinary inspiration. This fish pie was inspired by Jamie and lightened up by yours truly. It’s super easy to make and oh so tasty. A … Continued
These falafel pitas have protein in spades and are a good way to break out of a midday sandwich rut. Edamame stands in for chickpeas, and tofu serves as the backbone of the creamy sauce to create a delicious lunch. Baking the falafels instead of frying them in generous amounts of oil creates a lighter … Continued
Most often salmon loaves are made with canned fish, but using fresh offers richer flavour. 3/4 cup (180 mL) organic rolled oats1 lb (450 g) skinless wild salmon fillets, chopped into 1/2 in (1.25 cm) cubes2 large free-range eggs3 cups (750 mL) spinach, ends trimmed1/2 cup (125 mL) sun-dried tomatoes, chopped2 shallots, chopped2 garlic cloves, … Continued
Small shifts can support your immune system and the planet you love
Rachel MacPherson
The world of food additives is filled with the risky and the banned
alive Editorial
Let’s break down how much you actually need
Lizzy Sherman
How to see past the labels and make smarter choices
Kamarra Morris
Delicious sweet and savory creations
Michelle von Hahn
Serves 10
Serves 2 to 4
Serves 4
Serves 6
