This vegan version of a traditional Hungarian pasta dish relies on the rich flavors of miso and coconut milk. For a more substantial meal, flake leftover cooked salmon over the noodles before serving. You may replace the oil with clarified butter or ghee if you prefer. Read More
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Almond butter, umeboshi vinegar, and white miso create a creamy, dairy-free base for this basil-rich takeoff on pesto. Jicama adds a cool, crisp flavor to the salad.
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Intense and earthy (you can cut the spices by half if you're shy). Read More
The sourness of tamarind and lime balances the sweet carrots. Tamarind paste is sold in Asian, Mexican, and specialty markets. Read More
Rose water, available at specialty grocery stores and Middle Eastern markets, gives this ultra-simple dessert a sophisticated bouquet.
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