The pineapple-mango combination delivers a super-high vitamin C content, good fiber, and an interesting blend of tart and sweet that will appeal even to fruit haters.
This dish is a perfect way to use fresh kale, zucchini, and tomatoes that grow abundantly in the summer.
This fruit-sweetened jam—with only four ingredients and no refined sugar—pairs nicely with Tender Whole Grain Cornbread.
The Basic Whole Wheat Bread recipe is so versatile that it can also be adjusted just slightly and used to produce this French-style loaf with a delightful crunchy yet chewy crust.
Baked potatoes are a breeze when cooked this way. White potatoes come out with a firm skin but are soft and moist inside. Sweet potatoes develop a rich, bright color and are very moist.
The cucumbers in this recipe are "almost pickled" after a 20-minute soak in two kinds of vinegar--bringing them to a softened and slightly tart state, without cooking or an unbearably long wait.
A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama lends a satisfying crunch and an apple/pear-like taste for a nice contrast with soft, sweet mango.
This quick and easy bruschetta topping with its fresh tomatoes, garlic, basil, and ripe green olives is scrumptious served on slices of toasted Crusty Whole Wheat Baguette or the bread or cracker of...
This Middle Eastern salad is a delightful main course, side dish or pita filling. The combination of masses of iron-rich parsley and high fiber, whole wheat is the epitome of the Mediterranean diet.
The cranberries and almonds in this recipe combine for the perfect fruity crunch. The flax seeds are not only fiber-rich, but also loaded with omega-3s, a heart-healthy fatty acid.
