Food

No need to peel vegetables for this delicious stock. Just be sure to use organic. Stock can be made and served as a simple base in a myriad of recipes.

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This detoxifying tempura will be sure to jazz up any dinner party! Garlic scapes arrive in late spring and are similar to asparagus in texture but pack a distinct garlic taste that’s slightly milder than the bulbs. They’re great pickled, on the grill, or turned into a wonderful pesto.

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These tacos not only pack a flavour punch, but are also composed of plant-based powerhouse nutritional stars. Carrot tops add a wonderful fresh herblike taste to enhance the carrot flavour in this miso salsa. But be careful: don’t use the greens if they’re very large, as they will be bitter.

Did you know?

This salad is a great spring dish using fresh local and seasonal bounty. This dish not only looks amazing, but is also packed with flavour and nutrition. Swiss chard is an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fibre.

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Buddha bowls are insanely good. And good for you, too! Try this combination, or switch it up with any number of flavourful garden greens such as bell peppers, broccoli, tomatoes, and more. With a generous sprinkling of gomashio overtop before serving, it’s a powerhouse of nutrition in a bowl.

Apple cider vinegar is easy to buy for a small price. But making your own is even easier. If you buy organic fruits, the skins are perfectly safe to eat. We’ve got a few ideas for using up your fruit peelings, which might just help neutralize your global footprint, but we’ll start with healthy and fermented vinegar. We can sip apple cider vinegar diluted with water to start every day, but there are hundreds of other wonderful ways it can be used.

Watermelon rind is typically left for the compost—or worse: the trash can. But research clearly shows it’s worth preserving and serving in a salad. Shaving it thinly and marinating before serving it is a recipe served in many famous establishments. We’re doing one better and serving it as a cool and delicious gazpacho—something you’ll enjoy so much you’ll be serving it often to family and friends.

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By using vegetable noodles instead of rice noodles in this pad Thai, we amped up the nutritional value and visual appeal of the dish without compromising on flavour.

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(pictured with Cranberry and Pumpkin Seed Bars) Apple slices have a brand-new best friend in this earthy nut and seed butter. Feel free to substitute another nut, such as Brazil nuts or pecans, in place of almonds.

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(pictured with Sweet Potato and Spinach Curry) This sunny-hued nut-free butter is one you’ll want to have on hand. It’s divine spread on vegetables or crackers and really adds something special when stirred into soups or stews. Try stirring in some add-ins such as chia seeds, hemp hearts, or flax meal for a crunchy nutritional boost to this nut-free butter.

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These bars make the perfect on-the-go snack. Grab one as breakfast on a hectic morning or pop one into your gym bag for an after-workout treat.

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This curry comes together quickly, which makes it a great recipe to turn to on a weeknight. To round out the meal, try serving curry over steamed brown rice or quinoa.

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(pictured with Noodle-less Pad Thai) This tasty peanut butter leaves a little tingle on the tongue thanks to a sprinkling of cayenne. While it makes an addictive PB&J, try adding it to a smoothie for a zippy kick or thin with a little hot water and use as a dip for vegetables.

This make-ahead chia pudding is perfect as a quick breakfast or snack. Chia, which is a species of flowering plant related to the mint family, is high in plant-based protein, which will help reduce those pesky snack cravings between meals.

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(pictured with Matcha Pistachio Chia Pudding Parfait) Antioxidant-rich pistachios make a wonderful nut butter on their own. However, stir in a couple of spoonfuls of matcha green tea powder, which is an antioxidant powerhouse in its own right, and you have a unique spread that tastes good and is good for you too.

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Pizza crusts can be topped with any number of preferred toppings. But the secret with this pizza is that it’s also protein rich! A little bit of cricket flour and your pizza is suddenly complete. Jazz it up with dried crickets for a little taste sensation.

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This delicious plate was adapted from an Ottolenghi (Yotam Ottolenghi—UK chef and cookbook author) recipe. Rather than serving blistered tomatoes on yogurt, we jazzed it up on a bed of warm, creamy polenta. The crisp raw fennel adds a delightful crunch along with toasted pine nuts. Serve as an appetizer, starter, or main course with crusty bread or toast points.

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Pucker up with this delicious citrus tart. Rosy and creamy and with an added boost of protein in the crust, it’s a sweet finish to a lovely meal.

Tips

• If you long to make your grapefruit curd a little rosier in colour, add a teaspoon of canned beet juice to the curd.
• For a tasty flourish, create whipped topping using the hard cream from a can of coconut milk and then garnish with toasted pistachios and coconut flakes. (Reserve remaining coconut milk from the can for another recipe.

This is an old classic that can’t go wrong. For an extra boon to your day—and an uptick in energy—tuck a little cricket protein into the morning muffin mix. Each muffin is a meal in itself!

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Dark chocolate goes a long way toward satisfying a post-dinner need for sweets. It’s especially perfect when what you need is a little pick-me-up to turn a “hangry” moment into an “ahhh” moment. We’ve adapted this Rocky Road and studded it with all kinds of goodness to calm your day. From Medjool dates to goji berries, it’s a delicious superfood treat.

Tips

• Rocky Road is delicious with any number of variations. Substitute goji berries with dried chopped pineapple, cranberries, strawberries, or even candied ginger. You can also substitute pistachios with macadamia nuts or almonds.
• Want to take your entomophagy to another level? Try dried crickets dipped in chocolate. They make a delicious crispy topping for any dessert (although we must agree, anything dipped in chocolate is a tasty treat!).

Based on an Italian spritz, this non-alcoholic kombucha version brings warming ginger, cherry juice and orange together for a fancy beverage that adults and kids will love.

Berry bright

No week is complete without chocolate. This drinkable dessert gets a ruby tint from cherry juice, which, along with the cocoa powder and dark chocolate, is packed with good-for-you antioxidants.

The cherry on top

Spice up your Sunday brunch with this savory Bloody Mary renewed with carrot juice. Tomato juice provides lycopene, an antioxidant that’s excellent for your heart health (bonus!).

Celery-brate

Bittersweet grapefruit, tart pomegranate and sweet maple syrup combine to make the ultimate faux sangria. Any combo of sweet and tart juices will work, though. Try apple cider and blueberry juice or pineapple juice and cherry juice.

Juice do it