Adding black rice to pumpkin soup not only increases the fibre and nutrient profile of the soup, it also makes it visually interesting. Kids love it!

I first tried this when I was in Southern California, and became addicted to it! I now make a much healthier version at home. I use brown rice for added nutrients and fibre, and add in green lentils for a protein and fibre boost.

This delicious recipe uses dates for the caramel and walnuts for the base. It's a healthier version of an old favourite.

This is a fantastic, colorful, festive dish. And a great way to eat a rainbow of vegetables!

When I was a busy lawyer I relied heavily on takeaway and home delivered food. I was under the illusion that home cooking was time-consuming, and didn't taste as nice as restaurant meals. Now I know better! This is my favourite recipe for when I feel like pumpkin soup, but I'm too exhausted (or lazy) to chop and peel!

My husband makes these almost every weekend. They are ridiculously easy to make. And your whole house will smell divine!

When I was a kid, beetroot came out of tins, ready sliced, sweet and tangy, ready to go on your steak sandwich. This recipe takes me back to those days, but there are no tins involved! And, like all of my recipes, it's super simple.

My husband loves seafood! And fortunately he loves to cook it too. This recipe features regularly on our dinner table.

Mushroom Pilaf (with a health-nerd twist!): This recipe is for this mushroom lovers, and also for those who love carbs but who are concerned about their glycemic impact.