Recipes

Aquafaba is just a fancy word for the liquid from a can of chickpeas. It’s easy, inexpensive, has a neutral flavor, and makes stiff peaks that are swoon worthy.

As flatbreads become more and more popular, the best way to enjoy this increasingly expensive restaurant treat is to make it yourself. And by using fresh ingredients it’s certain to be healthy.

Worthy of side dish status, this picnic picker-upper combines crisp jicama matchsticks and juicy apples with the chewiness of sharp cranberries and toasted walnuts.

The lentils in this salad are cooked to just doneness, and hold up well when mixed with onion, tomato and cucumber and the salty tang of crumbled feta cheese.

These crepes can be used for sweet or savory dishes. They are a little labor-intensive but worth the effort.

Loaded with antioxidants and a healthy boost of vitamins C and A, mangoes add a unique taste, matching surprisingly well with tomatoes and basil.

Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish.

A classic salad made simple. In this version the standard, very salty feta cheese has been replaced with far healthier garbanzo beans for a lighter taste.