Fruit

This recipe is a variant of Color Me Pink and is a great way to add variety to a weight-loss program. Beets are substituted for the raspberries here. Trust me, it tastes great. The beet tops are not used in this recipe, but save them for another juice.

Boost your detox with some potent and bright beet juice. I love the pretty color of beets and their sweet and earthy flavor. The ginger adds a kick and some anti-inflammatory benefits. The lemon makes it all come together. And don't worry; I didn't forget about the greens either. A cup of kale should round things off perfectly. To good health!

This supersmoothie is packed with antioxidants, vitamins, and minerals. The spirulina is a great protein-booster, too.

This juice is very interesting and possesses significant health benefits because of the combination of ginger and radish. Give it a try for a change of pace.

Orange and carrot add depth and color to red apple juice plus another gift: a good dose of vitamin C and beta-carotene.

The mint in this juice ties together the sweet pineapple and tart green apple so well that you won't even notice the spinach.

This is a green juice that doesn't taste green. The mango adds antioxidants and sweet flavor, while the nutrients in the kale and apples help detoxify the liver and fight free radicals.

With its creamy, delicate flavor and cleansing ginger, this juice is perfect for after an indulgent holiday or Christmas.

Rich in protein, the oats and nuts in this sweet, crunchy dessert will help keep blood sugar levels stable.

This recipe is a great way to start the day, especially if you are on a weight-loss program. It is low in calories, but the natural fruit sugars will keep your appetite in check. This drink is particularly rich in flavonoids. Make sure you leave as much of the albido (the white pithy part of the peel) as possible on the grapefruit, as this is rich in flavonoids.

This robust, vibrant-color juice is packed with big flavors and energy-boosting nutrients to get you going in the morning.

Even a simple vegetable side can take on a deep, layered flavor profile when you add umami and heat to the mix. That's why I'm a big fan of bagna càuda, a simmered Piedmontese "hot bath" of garlic, anchovies, red pepper flakes, and olive oil. Thankfully, you don't have to zip around the streets of Turin on a scooter to get a taste of this mouth-filling, savory sauce. Tossed with lemony, oven-roasted broccoli, spicy bagna càuda brings full-bodied heat to any dinner table. Besides, it's just plain fun to yell BAHN-yah COW-dah!

I'm glad I'm no longer addicted to pastries, but to be honest, I still feel an occasional twinge of nostalgia for scones—tender and crusty, with just a touch of fruity sweetness. My husband's to blame for this grain-free recipe; after trying one of his scones, I had to banish the rest from the house, fearing I'd eat the entire batch in one sitting. (Of course, since then, I haven't been able to stop thinking about them. Argh.)

A version of this salad has been on Estela's menu since its opening; Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

Not a big baker? This dessert is for you. The simple topping can be made in one bowl and results in an airy, tender biscuit no matter your skill level.

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

Rather than fussily cutting the grapefruit into neat segments, Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.