Healthyish

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

A savory take on classic miso soup.

A modern take on your childhood sick-day soup.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

The best, easiest miso soup ever.

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.

This is the time to break out the grating attachment to your food processor.

This yogurt sauce is tzatziki's more stylish cousin.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

These sablés will melt on your tongue.

Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.

This jewel-toned salsa recipe can be used on more than just crackers.

Adding water is key to a smooth and spoonable consistency.

These crackers are gluten-free, Paleo, vegan.....and Whole30.

The components in this recipe sound a little out there, but trust us.

The coconut-date mixture in this recipe gets better the longer it sits.

This sizzled seed and cashew mixture is delicious sprinkled over dip and soups, so you might want to make extra.

Keep a couple of ripe bananas handy and eat this all week.

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.