8,159 high fibre recipes

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

This is truly an authentic Mexican recipe as her husband was from Mexico.

Porcupine cookies are a 4-ingredient gluten-free retro cookie: eggs, sugar, chopped dates, and walnuts rolled in shredded coconut, then slow-baked until the coconut crisps golden.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Moroccan dessert couscous steamed three times until feathery light, finished with olive oil and cinnamon, then garnished with dried fruits and almonds. A traditional North African sweet.

A sweet-tart canning salsa blending fresh tomatillos with Granny Smith apples, jalapenos, and cilantro. Simmered and water-bath processed for pantry-ready jars. Makes 5 half-pints of bright, fruity heat you'll want to gift.

Christmas cinnamon ornaments made from applesauce, cinnamon, cloves, nutmeg, and ginger. No-bake scented ornaments air-dried into holiday decorations. Not for eating.

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.

Couscous with sun-dried tomatoes, onion flakes, and garlic powder cooked in vegetable broth. A five-ingredient side dish ready in 15 minutes with concentrated tomato flavor in every bite.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.

Chilled garbanzo and potato salad tosses boiled red potatoes with chickpeas, roma tomatoes, red onion, and spinach, then marinates for hours in the fridge. A lighter twist on picnic potato salad.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.

Old-fashioned grape conserve simmered with sugar, lemon, and chopped nuts until thick and spreadable. A classic fruit preserve that goes beyond basic jam with added texture and citrus brightness.

Frijoles rancheros with pinto beans, crispy bacon, jalapenos, beer, and tomato paste baked until bubbly. A smoky, spicy Mexican-style bean casserole.

A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.