Spice up your daily meals with these three healthy and delicious recipes. If you like what you taste, pick up the cookbook from

  1. From Norene's Healthy Kitchen by Norene Gilletz

    Cool as a Cucumber Soup
    SERVES 4

    1 1/2 cups grated unpeeled cucumber (2 medium cucumbers)
    2 green onions, chopped
    3 cloves garlic, minced
    2 cups nonfat plain yogurt
    2 cups skim milk
    1 tsp salt
    1/2 tsp freshly ground black pepper
    1/2 cup minced fresh parsley
    3 to 4 tbsp minced fresh dillweed

    Combine all the ingredients in a large bowl and mix well. Cover and chill for several hours or overnight. Garnish with additional minced fresh parsley or dillweed and serve chilled. (This dish keeps four to five days in the fridge.)

  2. From The Vegetable Dishes I Can't Live Without by Mollie Katzen

    Artichoke Heart and Spinach Gratin
    SERVES 6

    1 12-ounce bag frozen artichoke hearts
    1 pound fresh baby spinach leaves (or 1 pound frozen chopped spinach)
    1 tablespoon extra-virgin olive oil
    1 cup finely minced onion
    2 teaspoons minced garlic
    1/3 teaspoon salt
    Freshly ground black pepper
    1/2 cup coarse bread crumbs
    1/3 cup grated Parmesan

    Preheat the oven to 375°F. Place the artichoke hearts in a colander and run under tap water to defrost. Set aside to drain thoroughly. Place spinach in a separate colander and rinse well. Shake to remove most, but not all, of the water clinging to the leaves.
    Heat olive oil in a large, deep skillet over medium heat. Add the onion and sauté for about 5 minutes, or until translucent.
    Increase the heat to medium-high, add the spinach, and cover. Cook, tossing occasionally for 3 to 4 minutes, or until wilted. Remove the cover and continue to cook, tossing occasionally, for about 10 minutes, or until the liquid released by the spinach mostly evaporates.
    Reduce the heat back to medium. Add the garlic, salt, and a few grinds of black pepper. Sauté for 2 to 3 minutes, then stir in the drained artichoke hearts and remove from heat.
    Smooth the top surface with the back of a spoon, and sprinkle the bread crumbs evenly over the top, followed by an even layer of cheese. Bake uncovered for 10 to 15 minutes, or until the parmesan is golden and the breadcrumbs have turned golden and crispy.

  3. From The Flexitarian Table by Peter Berley

    Black Bean Enchiladas with Smoked Tofu/Chicken and Mole Verde
    SERVES 4

    1/4 cup extra-virgin olive oil
    1 cup pumpkin seeds
    1 cup finely chopped onion
    Sea salt
    1 cup vegetable stock or water
    1 cup coarsely chopped tomatillos (about 8 ounces)
    2 poblano chilies, roasted, peeled, seeded, and chopped
    1 large jalapeño, roasted, peeled, seeded, and chopped
    6 cups sliced romaine or green leaf lettuce
    4 cups packed sliced Swiss chard or spinach leaves (about 5 ounces)

    3 tablespoons extra-virgin olive oil
    2 cups finely chopped onions
    1 cup chopped peeled carrots
    1 cup chopped celery
    15 tablespoons ground cumin
    3 garlic cloves, finely chopped
    2 tablespoons tomato paste
    5 teaspoon sweet Spanish smoked paprika (optional)
    3 cups cooked black beans, with 1 cup of the cooking liquid (or two 14-ounce cans black beans, rinsed and drained)
    Sea salt or kosher salt and freshly ground black pepper
    6 ounces smoked chicken breast, shredded
    6 ounces smoked tofu, chopped
    8 8-inch flour tortillas
    2 cups coarsely shredded smoked cheddar cheese (about 5 ounces)

    In a wide heavy skillet, heat the oil over medium heat. Add the pumpkin seeds and cook, stirring, until they darken and pop, 3 to 4 minutes. Add the onion and1/2 teaspoon salt and cook, stirring, until the onion softens, 3 to 4 minutes. Remove from the heat and let cool slightly.
    Transfer the onion mixture to a blender (you can leave the pan on the stoveto use for the filling). Add 1/2 cup of the stock or water and puree. Then mix in thetomatillos, poblanos, and jalapeño, and puree until smooth. Add the lettuceand chard or spinach, a handful at a time, blending to a smooth puree.
    Move the mole to a wide deep saucepan and bring to a boil over mediumheat. Reduce the heat and simmer, uncovered, stirring in the remaining ½ cup stockor water as the sauce thickens, about 20 minutes. Remove from heat.

    In the same skillet, heat the oil over medium heat. Add the onions, carrots, celery, and cumin and cook, stirring, until the vegetables begin to soften, 3 to 4 minutes. Add the garlic, tomato paste, and paprika, and cook, stirring, for 2 minutes.
    Add the beans and the 1 cup cooking liquid (or 1 cup water if using canned beans) and bring to a boil. Reduce the heat to low, cover, and simmer gently until the vegetables are tender, 10 to 15 minutes. Uncover the pan, raise the heat, and simmer, stirring, until the mixture thickens and all the liquid has been absorbed, about 2 more minutes.
    Divide the filling mixture between two bowls, and stir the chicken into oneand the tofu into the other. Let cool slightly, then season with salt and pepper.Set a rack in the middle of the oven and preheat the oven to 350 degrees.
    To assemble the enchiladas, spread 1 cup mole over the bottom of a 10-by-15-inch baking dish. Lay a tortilla on your work surface and spread a tablespoon of mole over its center, leaving a 1-inch border all around. Mound 3/4 cup of filling in the center of the tortilla.
    Fold the sides of the tortilla in over the filling, then fold up the bottom over the filling and roll up the tortilla. Place the enchilada seam side down in the baking dish. Fill the remaining tortillas, making a total of 4 chicken and 4 tofu enchiladas, and mark one variety with toothpicks to distinguish it. Pour the remaining mole over the enchiladas and sprinkle with the cheese.
    Bake until the enchiladas are heated through and the cheese is bubbling andgolden brown, 30 to 35 minutes. Serve.