10,000 low low recipes

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

Pumpkin apple waffles with pureed pumpkin, shredded apple, and warm autumn spices in a light egg-white batter. A low-fat fall breakfast crisp on the outside, tender within.

Easy peach rhubarb refrigerator jam made with fresh rhubarb, canned peach pie filling, and a packet of orange gelatin. No pectin, no canning. Spreads bright on toast or biscuits.

Blender iced coffee whipped with chopped ice and powdered sugar into a frothy, frappuccino-style drink. Three ingredients, no espresso machine, ready in 5 minutes.

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.

Egg whites beaten to stiff peaks with sugar and cream of tartar bake into this impossibly light angel food cake where almond extract adds subtle nutty fragrance to the cloud-like crumb.

A simple salad with big health credentials: avocados are an excellent source of good fats, and more recently have been shown to also inhibit inflammation when eaten in combination with foods that typically trigger it. They are also a rich source of potassium (which balances sodium to keep blood pressure levels stable) and vitamin E, an important antioxidant.

Have some muffins at breakfast, these muffins are so moist and delicious, also give you enough nutrition for the whole morning!

Apple oat breakfast pancakes with shredded apple, oats and cinnamon stirred into pancake mix. Fluffy, fragrant fall-flavored pancakes ready in 20 minutes from pantry staples.

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.

Tangy orange marmalade made from fresh oranges and lemons with a slivered rind that suspends in jewel-like jelly. A classic small-batch preserve recipe with liquid pectin for guaranteed set.

This is another very normal dish that Korean people eat all the time, here the rice cake is nothing to do with dessert, it's a plain small patty or stick that is made of rice, normally simmered with stock, Korean chili sauce, cabbage and chilies. It soak all the delicious flavor, a classic and tasty Korean dish.

Chana dhal vada, crispy South Asian lentil fritters made from coarsely ground split chickpeas spiced with chili, curry leaves, and chat masala, then deep-fried golden. A vegan tea-time snack with chutney.

Ranch flavoured cream cheese cheese rolled with ham in a flour tortilla. A favourite party appetizer that's very easy to prepare in a short amount of time.

When I cooked this dish I didn't believe in good lunch today.. how wrong I was.. all my taste buds were busy and jolly.. my YES..

Cold gazpacho soup with tomato, cucumber, green pepper, onion, garlic, and a hit of red wine vinegar and lemon. Chilled, no-cook, and perfect for hot summer afternoons.