Worthy of side dish status, this picnic picker-upper combines crisp jicama matchsticks and juicy apples with the chewiness of sharp cranberries and toasted walnuts.
The lentils in this salad are cooked to just doneness, and hold up well when mixed with onion, tomato and cucumber and the salty tang of crumbled feta cheese.
These crepes can be used for sweet or savory dishes. They are a little labor-intensive but worth the effort.
Loaded with antioxidants and a healthy boost of vitamins C and A, mangoes add a unique taste, matching surprisingly well with tomatoes and basil.
Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish.
Spaghetti squash is gluten-free and high in folic acid, vitamin A and potassium, a great reason for the health-conscious to skip pasta and go for this tasty alternative.
A classic salad made simple. In this version the standard, very salty feta cheese has been replaced with far healthier garbanzo beans for a lighter taste.
This seasoning mix is made with only 4 SUPER simple ingredients that you probably have on hand right now.
The mild flavor of cashews and their ability to blend to a cream make this sauce versatile and one that can be used as a white sauce or gravy.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.