Toasted cumin seeds complement the curry powder in these toasted almonds, and maple syrup adds a touch of sweetness.
This luscious dairy-free chocolate mousse is made with avocados, full-fat coconut milk, maple syrup, and dark chocolate.
This pungent treat is full of liver-supporting alliums and bacteria to aid your gut microbiome. Spoon the honey and garlic over roasted vegetables, add it to salad dressings, or stir it into blended soups or grain salads.
Coconut flakes, almonds, lemon zest, dates, dried blueberries and more come together in the food processor to make these homemade energy bars.
Coconut flakes, almonds, and dates come together with bananas and cacao nibs to make these homemade energy bars.
Lime zest, dates, crystallized ginger, almond butter, and cashews are just some of the ingredients in these homemade key-lime energy bars.
Pumpkin purée, hazelnuts, dried cranberries, dates, and warming spices are just some of the ingredients in these DIY energy bars.
This vegan take on Korean bibimbap is packed with crunchy veggies like bean sprouts, carrots, and kimchi.
Who says you need to bake Brie in an oven? Try this campfire recipe, which heats up Brie in a cast-iron skillet with toasted pecans and a bit of brown sugar.
Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.
Use quinoa, kamut, or any grain in this dish, and mix up the veggies to suit your taste.
This super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.
Cauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.
Mix and match three different trail-mix combos: curry, tamari-almond, and nut butter and chocolate.
Try energy-boosting maca in your dirty chai instead of espresso.
We use a spice-infused tea — not whiskey — as the base for this winter mocktail.
Serve these maple-syrup-roasted strawberries by themselves, or layered in a yogurt parfait.
Grilled pork is livened up with a blackberry compote made with frozen or fresh blackberries, orange juice and zest, ground ginger, and a touch of maple syrup.
Shredded zucchini helps keep the muffin light, fluffy and super moist.
An Asian salad with a ginger-maple vinaigrette is topped with poached salmon and a zesty pesto.
Fresh ginger, tamari, lime juice, and maple syrup liven up this Asian slaw.