125 recipes. Have a look.

Cold spaghetti, edamame and raw vegetables packed over a peanut-lime sauce, so nothing goes soggy. Shake the jar hard before you eat it.

Butternut squash simmered with ginger root, blended smooth and finished with coconut milk and lime. Make a batch and freeze bowls for quick lunches.

Quinoa and black beans with roasted red bell peppers, toasted pumpkin seeds, and a cumin-lime dressing. Cool the quinoa fully so the herbs stay bright.

Shaved fennel, orange segments, black olives and mint, tossed with the collected orange juice, lemon juice and olive oil. Serve it with grilled fish.

Cannellini beans and kale simmered in vegetable stock with onion, carrot, celery and rosemary. A squeeze of lemon at the end brightens the broth.

Rice vermicelli and bok choy in a vegetable broth with ginger, shiitake mushrooms and white miso. Stir in the miso off the heat so it keeps its flavor.

Red lentils simmered with curry spices, ginger and apple, then loosened with coconut milk. Stir in the lemon juice off the heat, just before serving.

Herb-packed chickpea patties baked until crisp, tucked into pita with pickles and tahini sauce. Soak the chickpeas for 8 hours, so start the night before.