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Migas is a traditional Mexican breakfast dish that includes scrambled eggs with crunchy tortilla chips. Here, we upgrade migas with a platter of refried beans and avocado, all of which are enlivened with a punchy chili oil—a fast, satisfying meal for any time of day. This recipe was originally published in the February 2026 issue … Continued
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
This warm, buttery salmon is adorned with a bright citrusy salsa. Charring citrus in a red-hot pan brings benefits: the sweetness is enhanced while mellowing the tangy notes, and a surprising smoky flavour is imparted on the fruit. This makes charred citrus a next-level way to serve salsa. For an extra layer of smoky essence, … Continued
It’s taco night, starring only plants. The combination of saucy chipotle pepper and powdered smoked paprika infuses the meaty tofu crumbles with an unmistakable smoky essence. The sautéed mushrooms are an umami-packed alternative to standard salsa and there will be extra tofu filling for anyone with a bigger appetite! This recipe was originally published in … Continued
Food is medicine. It all starts here. We create recipes with functional, whole organic ingredients that nourish your body and feed your soul.
Green pick Think of mussels as the MVP of the fishmonger: they’re inexpensive, a cinch to prepare, and farmed in a manner that is actually beneficial to surrounding waterways. Health perk Mussels have a laudable protein-to-fat-ratio and a wealth of iron, the antioxidant selenium, phosphorus, vitamin C, and vitamin B12—needed for proper nerve function and … Continued
Adding pumpkin ups the nutrient ante of regular pancakes. 1 cup (250 mL) soy milk, unsweetened 1 egg 1 Tbsp (15 mL) cold pressed extra-virgin olive oil, plus more for frying pan 1/2 cup (125 mL) pure pumpkin purée unseasoned 3/4 cup (180 mL) whole grain pancake mix 2 Tbsp (30 mL) wheat germ 1 tsp … Continued
1/2 cup (125 mL) low-fat plain yogourt 1/4 cup (60 mL) fresh mint leaves, chopped 1 tsp (5 mL) white wine vinegar 1 clove garlic, minced Pinch salt and pepper 3/4 cup (180 mL) walnuts, chopped and toasted 1/3 cup (80 mL) bread crumbs 2 garlic cloves, minced 2 tsp (10 mL) cumin powder 2 … Continued
A great new way to showcase Brussels sprouts, this salad is sure to become an instant staple all season long. The almond garnish is made with tamari sauce, an often gluten-free sauce made from the liquid byproduct that forms during the preparation of miso paste. Beyond this salad, use these flavoured almonds to add crunch … Continued
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 4.
Serves 6.
Serves 4
Serves 4
Serves 4 to 6
Serves 4 to 6
Serves 4 to 6
