Recipes

A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama lends a satisfying crunch and an apple/pear-like taste for a nice contrast with soft, sweet mango.

This quick, colorful salad works well as a side but can also be an entire meal on its own, with soybeans—high in omega-3 fatty acids, potassium, calcium, and protein

The green onion, fresh basil, dill, and lemon in this salad are a lovely complement to the spinach and quinoa.

This fresh cucumber relish is a great side dish when serving burgers or similar foods, a healthy replacement for pickles that contain many additives.

These cabbage wedges are easily seasoned and super simple to make. A fine addition to any dinner.

The intoxicating aroma of fresh mint, the floral notes of coriander seed, and the heady blend of vinegar and olive oil all add to this easy-to-make and appetizing salad.

The base for these two salads is a combination of Romaine and spinach. The secret to delicious salads is nice, crisp greens, while avocado and olives add a rich, pleasing touch.

Baked potatoes are a breeze when cooked this way. White potatoes come out with a firm skin but are soft and moist inside. Sweet potatoes develop a rich, bright color and are very moist.