Food

Green pick

A healthy way to finish off a fish meal. Grilling in-season plums caramelizes their sugars to make them almost impossibly sweet.

Steak

Made with late-summer blackberries and blueberries, this is a berry good take on traditional old-fashioned lemonade. Makes 8 cups (2 L).

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!

This dish is hot and satisfying, with a sweet, salty, garlicky essence that infuses flavour into the quinoa without overpowering it.

Pasta

Burger

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.

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.

Pickled kombu is traditionally served with fatty foods, such as fish, to help cut through the richness and refresh the palate.

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.

Arame has a mild, semisweet flavour and is rich in iron, calcium, and iodine. When soaked, it will expand to twice its volume.

Wakame is an olive-coloured seaweed high in calcium, magnesium, iron, vitamin A, and dietary fibre.

Beat the heat with green goodness in the form of this smooth, rich tasting soup.

Chipotles add smoky flavour to this soup, and are available in tins in the Mexican food section of many stores.

This golden soup is filled with plenty of healthy spices. Roast beets in advance in order to cut down on preparation time (see below).

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.

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.

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.

This wrap makes a wonderful summertime lunch. If you can’t find peppery arugula, substitute watercress or spinach.

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.

These whimsical cheesecakes will make you look like a culinary pro. To reduce calories, substitute low-fat cream cheese and whipping cream.

Vibrant sweet potatoes add a fun and healthy twist to this recreation of the classic tuna melt. You can bake the potatoes ahead of time. Be sure to eat the skin too—that’s where most of the fibre is. Plus it doubles as an edible dish if you’re eating it out of hand.