Kale Soup, Creamy and Quick
Easy to make and easy to eat, this soup is a source of many nutrients, including several of those featured in this issue: magnesium, lutein, and folate.
Brussels Sprouts Marinated with Sesame and Rice Wine Vinegar
If youve never tried eating raw Brussels sprouts, give this recipe a try. It also works with other thinly sliced or shredded cruciferous vegetables such as kale, cabbage, or turnips.
Flounder Baked with Grapes and Almonds
Quick, easy, and elegant, this dish pairs perfectly with a whole grain side.
Cocoa Banana Ice Cream
Keep a bag of banana pieces in the freezer for a quick and delicious any-time chocolatey treat. (It works without the peanuts as well.)
Red Lentils with Lime and Cilantro
Red Lentils with Lime and Cilantro recipe.
Simple Kimchi
The popular Korean condiment, kimchi, is simple to make and is an excellent introduction to making your own fermented vegetables. Kimchi can be eaten on its own, or used to liven up stir-fries, scrambled eggs, tacos, and grain bowls. Before you begin preparation, make sure you have a clean 2-qt (or two 1-qt) mason jar(s) on hand. This recipe makes a fairly large batch. Cut the recipe in half, if you prefer.
Crispy Fig-Sesame Cookies
This simple, all-natural, fiber-rich snack can satisfy a sweet tooth as well as an urge for crunch.
Quinoa Tabbouleh with Broccoli
Quinoa replaces the bulgur wheat traditionally used in this Mediterranean dish. This naturally gluten-free recipe provides complete plant protein.
Salmon with Peas and Garlic
Salmon with Peas and Garlic recipe.
Avocado, Fennel, Carrot and Radish Salad
Avocado, Fennel, Carrot and Radish Salad recipe.