November/December 2014

Jicama gives this guacamole a unique and refreshing crunch – everyone will be trying to guess your secret ingredient!

These Garlic lamb meatballs have antiviral properties and serve as an immunity booster.

These Basil Chicken Meatballs are an excellent source of iron and one of the best dietary sources of choline.

These Sesame Tamari Beef Meatballs are powerful anti-inflammatory foods, stimulates good digestion, detoxifies the body and is rich in vitamins A and K.

Yogurt and cream combine to create this extra-velvety mousse. We suggest opting for organic and/or pasture-raised dairy whenever possible.

Soufflés can be individual-sized, made in small ramekins, or big enough to serve a crowd. Ours are the former. You can prepare them up to 4 hours in advance through Step 4, then hold them in the refrigerator (uncovered) until you’re ready to bake. In the case of early prep, add 5 to 7 minutes to cooking time.

Nutty, chewy farro is a great stand-in for Arborio rice in this tomato-based risotto dish with fennel and leeks.

Eating a slice of this bread may actually improve your health. Blueberries are a great source of antioxidants and oats are known to lower your cholesterol levels. So you can enjoy it guilt free.

This dish will impress your guests and make you look like a Food Network Star while being surprisingly easy.

Sweet grilled pineapple, rich and creamy mashed avocado and fresh tomato slices impart amazing color, flavor and texture to these satisfying sandwiches.

Our version of classic spice cake saves you 327 calories and 51 grams of sugar.

This sauce features round, floral notes of vanilla to complement the tart sweetness of the cranberries. To make the recipe even more quickly, you could use two teaspoons of vanilla extract, but it won’t have the same depth of flavor – or the pretty vanilla-speckled look – of the whole bean.