Print Rhubarb Iced Tea Servings 8 people Calories 0.046kcal Ingredients 8 stalks rhubarb, cut into 1 inch pieces 8 cups spring water 1/4 cup agave syrup 1/4 cup chopped fresh mint, plus whole mint leaves for garnish 2 anise pods Sliced fresh strawberries, for garnish Instructions In large saucepan, combine ingredients. Bring to gentle boil. Cover, with lid ajar, and simmer for about one hour. Remove from heat and set aside to cool. Then strain liquid through fine-meshed sieve into jug and refrigerate. To serve, pour into glass over ice cubes and serve with a fresh mint leaf ..read more

  Print Matcha Yogurt Smoothie Servings 2 people Calories 0.25kcal Ingredients 1 medium apple, chopped 11/2 tsp matcha powder 1/2 cup plain yogurt 1/4 cup almonds, about 20 1 medium banana, preferably frozen 1/4 cup wheatgerm Instructions Combine apple and one cup water in blender and purée until smooth. Add matcha powder, yogurt, almonds, banana, and wheatgerm to blender and process until smooth. Nutrition Calories: 0.25kcal | Carbohydrates: 40g | Protein: 10g | Fat: 8g | Sodium: 46mg | Fiber: 7g | Sugar: 9g ..read more

  Print Bbq’d Jackfruit Quesadillas, All Dressed Servings 8 people Calories 0.16kcal Ingredients 1 Tbsp avocado oil, plus extra 1/2 sweet onion, thinly sliced 2 large garlic cloves, smashed and minced 2 -19 oz cans young green jackfruit in water  1/2 cup vegan low-sodium BBQ sauce 2 tsp ground cumin 2 tsp smoked paprika 1 tsp apple cider vinegar (optional) 1/2 cup full-fat plain yogurt 2 Tbsp lime juice 1 Tbsp finely minced chipotle in adobo sauce 4 large flour tortillas, regular or gluten free 1/2 cup grated Monterey Jack cheese or dairy-free shreds 1/2 cup cilantro sprigs Prepar ..read more

  Print Cheesesteak Salad with Chunky Tomato Vinaigrette Servings 4 people Calories 0.453kcal Ingredients Dressing 2 cups cherry tomatoes, halved 1/3 cup Kalamata olives 1/2 cup sliced mint or basil 1 garlic clove, minced 2 tsp lemon zest 1/4 tsp salt (optional) 2 Tbsp balsamic vinegar 2 Tbsp extra-virgin olive oil Salad 1 cup freekeh 81/2 oz block halloumi cheese 1 tsp Italian or za’atar seasoning 2 tsp extra virgin olive oil 2 red bell peppers, seeded and quartered 2 small zucchini, sliced in half lengthwise 8 cups salad greens Instructions In medium-sized bowl, stir together ..read more

Print Stuffed portobello burgers with carmelized onions Course Dinner Keyword burgers, grilling, mushroom burgers, portobello burgers Servings 4 Calories 181kcal Author Matthew Kadey Ingredients 1 Tbsp unsalted butter 1 large Spanish onion, sliced into thin rounds 1 Tbsp coconut palm sugar  1 tsp balsamic vinegar 2 red bell peppers, sliced into 4 segments  8 large portobello mushrooms, stems and gills removed  4 slices manchego, white cheddar, or mozzarella cheese 2 cups baby spinach  4 whole grain buns (optional) Instructions Melt butter in large skillet over ..read more

Print Strawberry Banana Iced Green Tea Smoothie This cooling iced tea smoothie makes an excellent afternoon snack, perfect for a calm afternoon interlude in the shade. Give this smoothie an additional boost of antioxidants by adding a teaspoon of flavonoid-rich matcha powder. Course Drinks Keyword banana, green tea, iced tea, smoothie, strawberry Servings 1 Calories 79kcal Ingredients 1 cup water 1 bag green tea 1/2 cup strawberries, fresh or thawed 1/2 banana Instructions Boil water. Remove from heat and cool for 5 minutes. Add tea bag and steep, covered, approximately 15 minutes ..read more

Print Mango Chai Lemonade Need a midday break? This delicious spiced lemonade is the perfect pick-me-up for a quick afternoon reset. Course Drinks Keyword chai, healthy drinks, lemonade, mango Servings 8 Calories 43kcal Author Chelsea Gough Ingredients 3 chai tea bags 4 cups boiling water 2 Tbsp honey 1 cup fresh mango or frozen mango peeled and sliced 1/2 cup freshly squeezed lemon juice  4 cups sparkling water to top up to taste Lemon slices, for garnish (optional) Instructions Bring 4 cups water to boil, add chai tea bags, and steep for 3 to 5 minutes. Add honey to hot tea ..read more

  Print Nan’s Fish Cakes Servings 12 cakes Calories 171kcal Ingredients 2 cups (about 3/4 lb)cooked mashed potatoes (see substitutions) 1/4 cup finely chopped onions 1/4 cup finely chopped celery tops (see substitutions) 2 Tbsp chopped fresh parsley and/or parsley stems 2 Tbsp chopped freshdill (see substitutions) 1 tsp smoked paprika 1/8 tsp ground or freshly grated nutmeg 1 egg, beaten 2 good pinches of salt Pinch pepper 1 lb cooked boneless skinless salmon, cod, trout (any white fish really), flaked (see substitutions) 1/4 cup oil or butter Optional add-ins 2 tsp ground sumac C ..read more

  Print Savory Beet Yogurt Bowls with Elderflower Dressing Elderflower is used throughout Scandinavia in beverages, steeped to extract the taste from the flowers of the elderberry. This savory-meets-sweet yogurt bowl uses earthy beets for a fresh take on breakfast or a midday snack. Servings 2 poeple Calories 264kcal Ingredients 4 small golden or red beets   1 Tbsp elderflower syrup or wild flower honey 1 Tbsp extra-virgin olive oil 1 Tbsp lemon juice 1 cup plain Greek yogurt or skyr (Icelandic yogurt)   1/4 cup fresh raw peas or fennel 2 Tbsp toasted pine nuts or chopped w ..read more

Print Open-Faced Rye Sandwich with Butternut “Gravlax” Instead of seafood, gravlax is made with butternut squash (or carrots) for a vegetarian take on Danish smørrebrød (an open-faced sandwich). The beauty of smørrebrød is that you personalize it to your taste, so the options are virtually endless. Servings 4 people Calories 236kcal Ingredients 1/2 butternut squash, peeled and seeded, or2 large carrots, peeled 2 Tbsp apple cider vinegar 2 Tbsp maple syrup 2 Tbsp water 1/4 tsp caraway seeds 1/4 tsp salt 4 - 1/2 inch sliced sourdough rye or dark rye bread 1/2 cup alfalfa or mung bean sprout ..read more