2,004 flesh recipes

Hawaiian papaya chutney with fresh pineapple, ginger, golden raisins, almonds, and white wine simmered in a tangy vinegar-brown sugar base. A tropical fruit chutney for grilled meats and curries.

Easy mango sorbet from just three ingredients, ripe mango pureed with a light sugar syrup and frozen, no ice cream maker needed. Pure tropical fruit, naturally dairy-free and refreshingly cold.

Ripe mangoes with the zesty kick of fresh orange juice and a tangy splash of lemon juice.

The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers.

A perfect marriage of the two--a most delightful, fruity, tropical jam with a citrusy tang.

Chilled fruit soup with spiked melon: champagne-sweetened fruit broth ladled over vodka-and-tequila-marinated melon, grapes, and plums. A grown-up summer starter built for heat waves.

This raw vegan key lime mousse SO easy and epitomizes the "blend and chow in under 5 minutes" philosophy that I am so fond of. Just throw all the ingredients in your blender and puree until smooth. Chill and Devour. How easy is that?

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Roasted winter squash with apples and cranberries, a simple fall technique that tenderizes squash flesh and tart fruit in one covered pan. Easy Thanksgiving side or weeknight vegetarian main.

Three-ingredient brine for smoking fish that firms up flesh, seasons deep, and builds the tacky pellicle hot smoke needs to grab hold.

Stuffed summer squash halves filled with scooped squash flesh mixed with diced cheese and cream, topped with buttered bread crumbs and baked until golden. Simple, seasonal comfort food.

Pickled pumpkin balls scoop fresh pumpkin flesh into pretty spheres and simmer them in spiced cider vinegar syrup with cinnamon, cloves, allspice, and lemon peel. A retro relish for fall meats.

As we age our bodies' ability to produce digestive enzymes diminishes. Similarly, cooking foods destroys the majority of digestive enzymes found naturally in foods, compromising our ability to absorb nutrients from the foods we consume. This salad contains papaya and pineapple, which are both loaded with powerful digestive enzymes. Kiwi fruit is a very rich source of vitamin C to boost immunity. Adding organic yoghurt (or coconut yoghurt) to the salad is a great way to take in probiotics and further boost the digestion-enhancing properties of this salad.

Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.

A creamy dessert combining coconut, dragon fruit and cashew nuts. Dragon fruit is a rich source of antioxidants and fibre, cashews deliver heart-protective monosaturated fats, while the fat contained in coconut meat has been shown to exhibit anti-microbial, antibacterial and antifungal properties. Coconuts also contain lauric acid (found most abundantly in mothers’ milk) which is an important immune system booster. Despite its bad reputation, coconut oil is one of the healthiest oils available.

A savory seafood stew made with fish, sea scallops and succulent shrimp.