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These whimsical cheesecakes will make you look like a culinary pro. To reduce calories, substitute low-fat cream cheese and whipping cream.
This elegant dish is perfect for backyard summer parties. Canned crab has an excellent protein-to-fat ratio and is a top-notch source of selenium.
This wrap makes a wonderful summertime lunch. If you can’t find peppery arugula, substitute watercress or spinach.
The flavour of this fibre-packed salad only gets better as it sits. Consider making it on Sunday and taking it to work for healthy lunches the following week.
Spinach and dried cherries lend this salad a healthy dose of antioxidants, while extra-virgin olive oil and pecans provide a wealth of heart-healthy fats.
Ceviche is a Latin American seafood salad made with fresh fish marinated in citrus, which cooks the fish without heat. You can also add black beans and corn to this light salad.
This golden soup is filled with plenty of healthy spices. Roast beets in advance in order to cut down on preparation time (see below).
Chipotles add smoky flavour to this soup, and are available in tins in the Mexican food section of many stores.
Beat the heat with green goodness in the form of this smooth, rich tasting soup.
Wakame is an olive-coloured seaweed high in calcium, magnesium, iron, vitamin A, and dietary fibre.
Arame has a mild, semisweet flavour and is rich in iron, calcium, and iodine. When soaked, it will expand to twice its volume.
Nori, used as a wrapper for sushi rolls, comes in sheet and powdered form. It is low in sodium and is a good source of magnesium, potassium, dietary fibre, and vitamins C, A, and B2.
Pickled kombu is traditionally served with fatty foods, such as fish, to help cut through the richness and refresh the palate.
Kombu is a member of the kelp family; high in calcium, magnesium, and dietary fibre. It is an important ingredient in dashi, a stock used as the base for miso soup.
The onions and garlic are cooked in this recipe. There are plenty of live food enzymes left to ease digestion. This is a good transitional recipe that will entice a non-raw foodie. Leftovers can be added to your green smoothie.
Burger
Pasta
This dish is hot and satisfying, with a sweet, salty, garlicky essence that infuses flavour into the quinoa without overpowering it.
To get the most benefit from delicious superfruits, eat them in their freshest state. Bursting with flavour, a mild splash of rosewater (available at specialty food stores) makes them even more sumptuous—don’t overdo it or it will overpower the flavours rather than enhance them. This recipe can be altered to use your favourite superfruits—just mix and match to your taste buds’ delight!
Made with late-summer blackberries and blueberries, this is a berry good take on traditional old-fashioned lemonade. Makes 8 cups (2 L).
Steak
A healthy way to finish off a fish meal. Grilling in-season plums caramelizes their sugars to make them almost impossibly sweet.
Green pick
