Vegan

Regardless of the color of quinoa, make sure you rinse it before you cook it.

Cooking grains in a bigger pot of boiling salted water is a great way to cook all of your grains from brown rice to barley.

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Avoid whole grain mustards that are aggressively sweetened with honey; you want a bit of sharpness here.

Portion out the oatmeal in individual containers so even if you're running out the door, you won't skip breakfast.

Regular old bark gets a bit spicier with a pinch of cayenne pepper and bitter orange.

Like many whole grains, Bhutanese red rice can be cooked in a bigger batch ahead of time. Reheat by steaming or microwaving in a covered dish with a spoonful or two of water.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

This avocado toast recipe is endlessly customizable—thus why we don't include specific amounts.

Be sure to rinse the quinoa before toasting or these supercharged bars could end up bitter tasting.

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and  as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

The classic carrot-ginger combo gets extra zesty with lime juice.

This would work with any other winter squash—acorn and delicata don't even have to be peeled.

A vegan’s delight, with a gentle bonus buzz from the matcha.

This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

This combo, served at Moon Juice in Los Angeles, is prized for its anti-inflammatory properties. Pineapple makes it palatable for green-juice newbies.