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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
This delicious twist on classic banana bread, packed with whole-food goodness―and gluten free to boot—is sure to become a lunchbox staple. The use of buckwheat flour adds a subtly earthy flavour that perfectly complements the natural sweetness provided by the ripe bananas. Bodacious buckwheat Despite its name, buckwheat is related to rhubarb, not wheat, and … 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
Baby spinach is plentiful in spring and asparagus is tender-sweet. The two combined with a hint of sticky dates offer a brisk balance to this zesty lime dressing. Dressing 1/4 cup (60 mL) balsamic vinegar3 Tbsp (45 mL) liquid honey 3 Tbsp (45 mL) extra-virgin olive oil1/4 cup (60 mL) lime juice1/4 tsp (1 mL) Dijon … 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 4
Makes 20 sliders
Serves 4 to 6
Makes 10 cups (2.5 L)
Serves 6
Serves 4
Makes 8
Serves 6
Serves 2
