By Irene Hayton 1 large cucumber 2 cups (500 ml) low-fat plain yogurt (see Notes) 2 cloves garlic, crushed or finely chopped 1 teaspoon (5 ml) or more, minced fresh dill (optional) unprocessed sea salt, to taste Peel the cucumber,...

By Irene Hayton This recipe is from Eating Alive II. Bean Dip 1½ cups (375 ml) cooked romano or pinto beans, or a 14 oz (398 ml) can, rinsed and drained ½ cup (125 ml) drained and mashed firm tofu (optional) 1...

By Irene Hayton Here are 4 healthy alternatives to the sugar-laden frozen treats you buy in the grocery store. 1 cup (250 ml) non-fat plain yogurt 1 cup (250 ml) fresh or frozen raspberries, blueberries, and/or blackberries ¼ cup unsweetened whey...