8,891 high fibre recipes

Homemade raspberry currant syrup for sparkling water, cocktails, and sodas. Fresh berries simmered with sugar, strained, and bottled for a concentrated fruit cordial.

This is a tasty fruits salad,I always make it for my kids, at breakfast or at dinner, they love it so much!

Whole wheat and cornmeal muffins sweetened with honey and made oil-free with applesauce. These low-fat, dairy-free muffins are simple pantry-staple baking at its most wholesome.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

Lentil stew recipe from my German mother! One of my favorites German dishes ever. Pour over spaetzle, noodles, or rice.

Baked black bean quesadillas stuffed with mashed beans, tomato, cilantro, olives, spinach, and pepper jack soy cheese on whole wheat tortillas. Vegan-friendly and ready in 30 minutes.

A 30-minute curry rice bowl with spinach, black beans, and tomatoes. Naturally vegetarian, high-fiber, and built almost entirely from pantry staples and the freezer.

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Lentil savoy stew: a vegan one-pan braise of lentils, mushrooms, red bell pepper, and steamed kale, warmed with cinnamon. High-fiber, plant-powered weeknight dinner.

An immune boosting formula packed with vitamin C, this smoothie combines a tropical twist with a boost of omega-3.

Spiced stewed pumpkin cubes cooked in a vinegar broth with cinnamon, ginger, and cloves. A low-calorie side dish served warm or cold, with no added sugar.

Currant syrup made from mashed currants, raspberries, and sour cherries strained and dissolved with sugar into a concentrated fruit syrup. A three-berry preserve for drinks and desserts.

Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.

Taco lentils simmer green lentils until tender, then bake them in a smoky pureed ancho chile and tomato sauce spiced with cumin and chili. A high-protein, high-fiber vegan stand-in for taco meat.

Vegetarian lentil stew simmered with carrots, celery, garlic, thyme, and bay leaf, finished with red wine and plum tomatoes. A hearty, high-fiber one-pot meal with no added fat.