(From `Suppers` by Claire Macdonald of Macdonald)
“In the autumn, winter and early spring months I love to make the most of the wide variety of root vegetables available both in the garden and on the shelves of shops and supermarkets. This soup uses as wide a range as you can get, all very finely sliced into matchsticks – which takes no time at all if you have a mandolin. The basis of this soup is a good chicken stock – or, if you are cooking for non-meat eaters, a vegetable stock. The soup can be made two or three days in advance and kept in a covered container in the fridge, or it can be frozen if you are trying to get well ahead with your cooking. Allow it to thaw overnight in the fridge.
This soup has the added benefit of being so low in calories that it is a real bonus for those who, like me, are perpetually totting up their calorie intake.”

“This is a high-protein chili with the benefits of soy. If you haven’t tried tempeh (a fermented cake of soybeans and whole grains) it’s a great substitute for ground meat. You can substitute any canned beans for the kidney beans.”

“Fast food taco salads are considered one of the highest fat, highest calorie choices at Mexican fast food restaurants. Ours is a wonderful alternative. Grate the cheese and add to the salad. Warm the beans if you like and add a little ground chicken, turkey or crumbled tempeh. Even though the carbohydrate content of this salad seems high, it has a very low glycemic index.
The beans are also a rich source of folic acid and contribute to the high fiber content.”

“Fast food taco salads are considered one of the highest fat, highest calorie choices at Mexican fast food restaurants. Ours is a wonderful alternative. Grate the cheese and add to the salad. Warm the beans if you like and add a little ground chicken, turkey or crumbled tempeh. Even though the carbohydrate content of this salad seems high, it has a very low glycemic index.
The beans are also a rich source of folic acid and contribute to the high fiber content.”

Serve with baked potatoes, baked butternut squash, steamed broccoli, and a green salad.

“Thanks to our reader for these delicious gluten-free muffins sweetened with honey. Even those not used to alternative flours will love the extremely moist and tender crumb, thanks to the bananas and dried apricots, which almost melt into the background. Almond flour and honey add richness of flavor. A darker honey, such as buckwheat or chestnut, works nicely in this recipe.”

“Add a sweet and spicy Asian note to the holidays with this effortless chicken dish. The savory spice mixture seals in the natural juices and ensures superbly tender meat, and the honey butter glaze adds a delightful finishing touch.”

This is a very easy way to season basmati or brown rice. You can use it for already cooked rice, or cook the rice from scratch. Pick your favorite all-natural salsa and experiment with different types of salsa. There are lots of new and interesting ones on the market.

For onion lovers, this is a really luxurious (but very simple) take on the basic cheese-on-toast.