The possibilities are endless with this versatile pesto: Swirl it into soups, smear it onto sandwiches, dollop it onto pizza or bake it into bread. This creative twist calls on spring onions instead of basil for an ultra-fresh and bright flavor.
Ahiflower oil is packed with omega-3 and omega-6 fatty acids. It's delicate, so avoid heating it—like we do in this recipe with spicy, Spanish no-cook romesco sauce.
Also called pitaya, dragon fruit is a dramatic-looking tropical fruit is rich in vitamin C, iron and red pigments called betacyanins, which help protect the heart from damage.
The term “breakfast cookie” might sound like a devilishly delicious oxymoron, but we’re not kidding around with these good-for-you jumbo cookies. They’re made with protein-rich almond flour and pecans and naturally sweetened with maple syrup for an easy, grab-and-go breakfast.
The cooked fruit gives the salad a sweet-tart tang that balances the richness of the cheese and fish. Sprouts or microgreens make a nice garnish.
This make-ahead, plant-based, dairy-free breakfast will last up to four days refrigerated.
Need more plant power in your life? This vegan dish featuring carrots, broccoli, ground almonds and the superfood spice turmeric will rev up your metabolism and keep you satisfied for hours.