Blueberries

Homemade yogurt, kimchi and other fermented foods are cheaper than store-bought—plus they're higher in active cultures and free of sugar and added ingredients. Plus, they're easy and fun. Here, we share a recipe for a simple, creamy vegan yogurt recipe you'll make again and again.

Dates and walnuts take the place of gluten, sugar and butter in these no-bake high-protein vegan bars.

Using applesauce as an egg substitute in muffins is a wonderful way to bake if you're allergic to eggs, vegan or just out of eggs. These blueberry muffins are moist and delicious.

This gluten-free breakfast treat, created by Food editor Mary Margaret Chappell, will help you start your day out right.

If you’ve ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you’ll love this recipe.

Professional pet sitter and “obsessive baker” Jenny Dunklee became vegetarian almost 20 years ago, and went vegan last year.

Thick and glossy, thanks to the addition of chia seeds, this is the kind of jam you’ll want to eat with everything. It will keep for a week in the refrigerator.

Curry powder is usually a mix of spices such as coriander, turmeric, fenugreek, and ground chili. It’s a wonderful complement to the sweetness of blueberries.

These pastries are quick to make—perfect for a weekend breakfast.

Ramp up your vitamin and mineral intake with only 28 calories when you add baby spinach to this lightly sweet fruit smoothie.

Make this crowd-pleasing tart with the nectarines called for, or a similar amount of any sliced stone fruit or pitted cherries.

This dairy-free smoothie is loaded with healthy goodness. Beets are high in immune-boosting vitamin C, fiber, B vitamins, iron, manganese, copper, magnesium, and potassium, and blueberries are high in antioxidants.

Blended cucumbers thicken a lightly sweet smoothie for a low-cal breakfast or a refreshing afternoon snack.

This grown-up ginger ale gets its spicy kick from sliced fresh ginger. The syrup will keep in the fridge up to a week.