By Irene Hayton This recipe is from Eating Alive II. 2 cups (500 ml) cooked chickpeas, or a 19 ounce (540 ml) can, rinsed and drained 2 tablespoons (30 ml) tahini (sesame seed paste) 2 large garlic cloves, minced ¼...

By Irene Hayton Take advantage of fresh seasonal asparagus with this delicious recipe. For information on the nutritional benefits of asparagus, see the Health Tip for March 2005. The length of baking time will vary depending on how thick the...

By Irene Hayton If possible, buy beets with the leaves attached and add the leaves to this soup to increase its nutritional value. To save time, use a food processor (if you have one) to grate the beets, carrot, potato,...