Paper-thin ribbons of orange, yellow and purple heirloom carrots make a stunning salad. If you don't have a multihued bunch on hand, orange carrots are just as delicious.
Olive oil, fennel seeds and juice from an orange combine to make a zesty coating for olives. This mixture can also be used to marinate various cheeses, such as bocconcini, feta, Gouda or smoked mozzarella.
Espelette chili powder is a quintessential spice found in the Basque region of Spain. A good substitute is a combination of sweet and smoked paprika and cayenne pepper, which we've used here.
Whole grains, such as bulgur, are healthful choices. You can use smoked chicken or drained and rinsed chickpeas instead of the ham.
Brew a cup of our healing tea and reap ginger's golden rewards. Fresh lemon balances the ginger's bright acidity, while honey mellows the spice.
This hearty vegan bean soup has incredible flavour and is the perfect base for your favourite taco toppings.
Warm and comforting, this colourful, ginger-scented, sweet and spicy chicken is best served with a bowl of plain steamed rice accompanied by stir-fried broccoli or bok choy.
Serve with: Cucumber salad and whole grain baguette. Romano beans add fibre to this tasty soup. Pack up any leftovers in microwaveable containers to take for lunch. Traditionally, a rind of Parmesan cheese is added for flavour but not eaten
