9,806 fibre recipes

Spicy Spam kabobs grilled with pineapple chunks wrapped in snow peas and red bell pepper, marinated in a lemon-thyme-oregano sauce with red pepper flakes. Served over rice for a fun, retro cookout meal.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.

Unadulterated black bean soup with dried beans, ham hocks, red and yellow onion, pureed silky smooth and finished with dry sherry. A purist's approach with no spices masking the beans.

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.

Classic bread and butter pickles with thin-sliced cucumbers and onions in sweet-tangy brine. Canning recipe makes 8 pints for year-round crunch.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

Composed Caribbean salad with watercress, fresh mango, hearts of artichoke, and tomato dressed in a lime-coriander-allspice vinaigrette. Vegan, fat-free, and visually striking.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

Toasted pearl barley baked with cauliflower, mushrooms, carrots, and onion in vegetable broth. A low-calorie, plant-based casserole that's hearty without being heavy.

Sweet potatoes simmered with sliced persimmons, sugar, and fresh citrus juice until a glossy syrup forms. A one-pot seasonal side with an unexpected fruit pairing.

Raspberry-rose geranium vinegar with fresh raspberries and scented geranium leaves steeped in red wine vinegar for two weeks. A fragrant, floral infused vinegar for salads and gifts.

A layered strawberry Jello salad with mashed bananas, crushed pineapple, and frozen strawberries split by a tangy sour cream center. The potluck classic that never goes out of style.

Tropical fruit salad with mango, papaya, Asian pear, and kiwi tossed in cinnamon sugar. No cooking, no dressing, just ripe fruit and warm spice.

A light, golden soup with sweet corn, ribbon noodles, and celery simmered in vegetable stock with a warm hit of turmeric. Just 20 minutes from pot to bowl. Vegetarian and low calorie.