Cooking with fruits and vegetables

A southeast Asian fruit that mimics the texture of pulled meats and is a great alternative for vegetarians, or those looking to eat less meat. If fresh jackfruit is scarce, canned young jackfruit in brine works just as well in savoury applications. Try using it in a vegan version of your top-selling sandwich.

A staple in Japanese cuisine, Seaweed is a low-calorie source of iodine and other vitamins and minerals. Seaweed comes in many varieties and has a salty, under-the-sea flavour that is a perfect complement to soups, salads, and rice dishes. Try adding it to your dishes for that extra flavour!

Grated cooked cauliflower is a fantastic substitute for traditional white rice when you want to have a menu item with fewer calories and more fibre, making it a smart and easy swap. Alternatively, try roasting it whole, like we did in this Roasted Cauliflower recipe.

This exotic looking fruit is a member of the cactus family. Cut it up and serve as a side or add to salsa for a unique spin on tacos or simply as a garnish on your salad!

Spirulina is a blue-green algae harvested from tropical lakes, is a source of vitamins, minerals, and plant-based proteins. Since its mainly accessible in powder format, it is not as easy to incorporate into your savoury dishes but works great in desserts or drinks such as smoothies.

Unlike Spirulina, Macca Root can be cooked with other vegetables in empanadas, jams, or soups. However, the most common form found outside of Peru, the largest harvester of Macca Root, in powder, or flour form. It has an earthy, nutty flavour and works well in baking as well as a nutritious supplement to smoothies.