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This coconut curry bowl with summer squash, kale, and turmeric is a warming dish that is rich in fiber and has healing effects.

The raw version of the Russian classic borscht, with freshly squeezed beet juice and crunchy cabbage, is refreshing, filling and healthy too.

Vegan dolmas made from spinach leaves with vegetable filling, date sauce and a garnish of corn kernels is a fruity variation of the oriental specialty.

The crust of this zucchini and onion quiche with cashew sauce is made from whole wheat flour and pine nuts. Fresh herbs give this dish a special flavor.

To make these delicious sweet potato coconut poppers with mango salad, you will need unripe mango, cilantro (or Thai basil), and lemongrass.

Sun-dried tomato and garlic super-seed crackers are nutritious, gluten-free, nut-free, and rich in fiber.

These loaded sweet potatoes with an avocado cilantro crema and black beans are easy to prepare and fun to make with several combinations to choose from.

This decadent, silky, and pourable “cheese” sauce with potatoes and carrots is kid-friendly and it can be used in a wide variety of dishes.

This Greek kale salad with chickpeas and olives is served with a delicious herb dressing and works well either as a light main dish or a tasty side.

This tropical, high-protein cashew soba noodle salad with edamame, mango, cilantro, and cashew ginger dressing is quick and easy to prepare.