This high-protein appetizer is a vegan alternative to traditional pate. Read More
Featured Healthy Recipes Articles
Try this delicious "pasta" made from strips of summer squash and zucchini tossed with tomatoes, olive oil and fresh basil and oregano for a dish packed with bright flavors. Read More
Zucchini "noodles" topped with sesame and miso dressing are from Kris Carr's book "Crazy Sexy Diet." Read More
Use this recipe, from Kris Carr's "Crazy Sexy Diet," to create vegan or raw veggie sushi. Read More
This variation of caprese salad was created by chef Mark Mollica of La Vecchia Cucina is Santa Monica, Calif., and inspired by his time in Naples. Read More
More Healthy Recipes Articles
You can complement this dish with a simple salad or let it be the beginning of a feast that includes soup, hummus and veggies. Read More
Originally cultivated in Japan and revered for their healing properties, azuki beans are said to strengthen kidney function. Read More
Roast the vegetables first to enrich the flavor. Read More
Main dish: This light and refreshing salad gets lots of crunch from the fennel, apples, and pecans. Leftovers: Pile what’s left on top of a sandwich in place of lettuce. The apples and fennel go well with a Gruyere cheese sandwich. Read More
Main dish: Lime juice and cilantro give this dish a bright flavor. For added heat, leave in some of the seeds from the jalapeño, then serve the dish over whole wheat pasta or short grain brown rice. Leftovers: Add sautéed red or green bell peppers and salsa to make shrimp fajitas. Place spoonfuls of the mixture in a flour tortilla and top with cheddar cheese or plain yogurt. Read More
Main dish: Pair these empanadas with wild rice and steamed broccoli for a satisfying vegetarian main course. Leftovers: With the other half of the red cabbage, make an Asian coleslaw by adding some grated carrots and chopped cilantro and tossing with rice wine vinegar, tamari, sesame oil, and chili-garlic paste. Read More
Main dish: The sweetness of the carrots contrasts nicely with the warm spiciness of the ginger. Leftovers: Turn into carrot ginger soup by adding several cups of vegetable broth and mixing in a blender before heating. If you plan to use the sauté leftovers to make soup, be sure to add the cilantro garnish just before serving—it will wilt if you put it directly into the soup pot. Read More
Main dish: Add a salad or oven-roasted potatoes for a filling brunch or dinner. Leftovers: Chop up what’s left of the frittata and combine it with scallions, green peas, tamari, and leftover cooked rice for a quick fried-rice dish. Read More
Wild mint may be abundant throughout the U.S., but it’s native to the Mediterranean region. Here, it replaces traditional parsley for an especially seasonal and rustic tabouleh. Read More
Grilling softens the garlic and onion pungency of ramps. In this side dish they lend their smoky complexity to tender spring potatoes. Read More
