High Fiber, Big Flavor

Toasted coriander and cumin, along with jalapeño, give this dish a kick, while dried mint provides a contrasting cooling flavor. 

Wheatberries in the salad and cashews in the dressing, along with colorful veggies make this portable, make-ahead lunch a winner.

The robust flavor of this vegetable soup, with origins in Buddhist temple cuisine, comes from miso.

This drink has a one-two fibrous punch from ragi (finger millet), which is gluten-free, and banana — with no added sugar.

Also gluten free? The tiger nuts in this recipe. The tiny tubers are dried and ground, and make a wonderful base for a healthy muffin.

It's a creamy spread for toast, a bed for roasted veggies, or (thinned it out with stock) a hearty soup. Talk about a versatile recipe!