This recipe is for a classic greek lentil soup (φακιές), a perfect dish for the colder months and a healthy, plant-based comfort food. It is one those meals that you may have despised growing up, but as you grow older, you come to appreciate the nostalgia and rich nutritional elements. This soup has a low-glycemic index which helps to prevent glucose spikes, and is rich in fiber and protein for easy digestion and overall health.

This spring salad features seasonal arugula, grapefruit, fennel and asparagus. The herbs and light citrus dressing make for a delicious, flavorful and refreshing dish that is easy to put together, looks gorgeous and is rich in feel-good vitamins, minerals, electrolytes and fiber. Reap the health benefits, enjoy the vibrant color and aroma of the grapefruit and delight in the tastes and textures of this salad.

Jicama is a crunchy, refreshing and slightly sweet root vegetable native to Mexico. It’s texture can be compared to that of a radish and the taste, while mild and faint, can be similar to an apple or pear. Some of our favorite ways to enjoy jicama are in the form of simple slices as a snack, or incorporated julienne style in salads, crudité platters or even stir fries.

Growing up in Greece, lentil soup, or fakies, was a staple dish in the winter. High in folate, iron and vitamin B, lentils help support heart health. They are also high in magnesium, zinc and potassium which are especially important in the colder months.