8,891 high fibre recipes

Traditional Pakistani gajraila with grated carrots slow-simmered in milk with rice, cardamom, slivered almonds, pistachios, and raisins. A fragrant, creamy dessert served hot or cold.

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

Vegetarian bean burritos with from-scratch mashed pinto beans and fresh salsa Mexicana made with tomatoes, jalapenos, and cilantro. No refried beans from a can needed.

Orange oatmeal cookies sweetened with banana, honey, and orange juice concentrate. A low-fat cookie with no butter, no oil, raisins, walnuts, and fresh orange zest.

Mediterranean almond cookies made with ground almonds, egg whites, and candied cherries. Low-temperature baked treats dusted with powdered sugar and optional rosewater.

Vegan marinara sauce with fresh Roma tomatoes, mushrooms, carrot, garlic, herbs, and red wine. Sweet without added sugar, freezer-friendly, 16 servings from one pot.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

Fusilli alla Sorrentina with canned tuna, fresh tomatoes, black olives, white wine, garlic, and fresh mint. A quick Southern Italian pantry pasta.

Guasacaca is the Venezuelan avocado salsa: chunky avocado, tomato, onion, cilantro, and hot pepper sauce blitzed rough. Served alongside arepas, grilled meats, or tortilla chips.

Homemade cranberry cordial steeped with vodka and brandy for one month. A gorgeous ruby-red holiday liqueur that makes a stunning handmade gift. Keeps for up to 3 months.

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

Marinated onion and kidney bean salad with Vidalia onions, bell peppers, jalapeno, cilantro, and a chili-vinegar dressing. Needs overnight marinating for the best flavor.

Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.