Recipes

Recipes

  • SUPER CHEEZY POPCORN

    Always a winner, this recipe adds two nutrient-dense foods to a fun, light snack. Dulse – super high in minerals especially iodine, and nutritional yeast flakes – an inactive yeast brimming with B vitamins (look for the brands with B12!).
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  • MISO CARAMEL POPCORN

    Miso is made from fermented soybeans, making it a probiotic food, rich in minerals. It’s a great salty addition to this caramel popcorn snack. The nuts and seeds add more minerals and healthy fats.
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  • BRAISED RED CABBAGE by Danielle O’Donoghue

    Red cabbage is a great source of vitamins C and A, and is chock-full of antioxidants. It also has immune- and vision-boosting properties as well as being cancer-protective and healing for the digestive system. This sweet and tasty way with red cabbage makes a colourful side dish, and is a great way to reap the health benefits of red cabbage.
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  • KALE AND CRANBERRY SAUTÉ by Danielle O’Donoghue

    Kale rose to fame for its high protein content and great nutrient profile, and was blended to death during the green smoothie revolution, but cooking cruciferous vegetables like kale is a more balanced and easy-to-digest way of garnering the nutritional benefits of this super-green. The addition of cranberries creates bursts of tart sweetness and adds a blast of antioxidants and vitamin C as well.
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  • HOW TO GET THE MOST OUT OF LEGUMES OR PULSES by Danielle O’Donoghue

    As the weather starts to cool down, the big pots come out of the cupboards and soups and long cooked casseroles and stews become more attractive. Legumes or pulses have nourished humankind for centuries and are a great nutrient-rich addition to cool and cold weather meals. In order to reap the nutritional benefits encased in these little parcels we to need to take heed of these preparation principles.
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