This super-simple curry gets volumes of flavor – and an anti-inflammatory punch – from a DIY curry blend that starts with turmeric.
Mild-tasting cashew butter is the star of this easy-to-make loaf, loaded with spinach and sun-dried tomatoes. Our favorite use for this bread? Topped with a soft cheese such as fresh mozzarella, a sprinkle of chopped basil and a drizzle of olive oil.
While this soup may seem virtuous with a trifecta of healthful green vegetables, including green peas, baby spinach and asparagus, it tastes anything but. Fragrant herbs and green onions add zing, and a dollop of crème fraîche adds a touch of indulgence to the soup.
For this recipe, we love the flavor of vadouvan, a mild French-style curry powder that usually contains shallots and garlic. To save cook time, serve over quinoa instead of rice.
Antioxidant-rich watercress has a crisp and peppery flavor that is a refreshing addition to this delicious soup.