HeyJaredHelena McMurdo
- Indexed articles, last 90 days
- 16
- Latest publication
- Sep 12, 2026
- Outlet visibility, for alive magazine
- Top 5M sites
- Earliest in this view
- Jul 16, 2026
Latest articles
Spiced Carrot & Ginger Smoothie - alive magazine (opens the original)
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Carrots are low in calories and a good source of fibre. Like bananas, they also contain potassium, an essential mineral, which helps with blood pressure regulation. This smoothie has a spicy, warm flavour from gingerroot, cinnamon, turmeric, and smoked paprika. A frozen banana keeps this smoothie cold and creamy. Take the time to slice the banana first before adding to blender to make it easier to mix. This recipe was originally published in the September 2026 issue of alive magazine.
Lentil Shepherd’s Pie with Celeriac Top - alive magazine (opens the original)
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A hearty shepherd’s pie is the ultimate in cold-weather comfort. This vegetarian version is as savoury as it is nourishing with mineral-rich lentils, vegetables, garlic, and paprika. Topped with an earthy celeriac and potato mash studded with fragrant thyme, the dish sings with rich flavours that are sure to please a crowd. True Le Puy lentils, or , are grown in the region surrounding Le Puy-en-Velay in France and carry a Protected Designation of Origin status, like fine wines and cheeses. In Ca
Chickpea and Kale Soup with Lemon, Ginger, and Garlic - alive magazine (opens the original)
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This soup is full of flavourful immune-boosting aromatics such as ginger, garlic, and chili flakes. With fibre, protein, and minerals from chickpeas and more minerals from kale, it’s as nourishing as it is delicious. The vegetable stock takes a little extra time to make, but the rich flavour is well worth the effort. Soak 1 cup (250 mL) of chickpeas in 5 cups (1.2 L) water and add 1/8 tsp (0.5 mL) baking soda to help soften them. Rinse chickpeas thoroughly both prior to and after soaking. During
Roasted Root Vegetables with Smoked Paprika Vinaigrette - alive magazine (opens the original)
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In autumn, root vegetables are plentiful and make delicious staples and side dishes for meals. Beyond our favourite carrots and beets, there is a wide variety of mineral-rich vegetables to choose from. Mix things up with rutabaga, parsnips, and even celeriac. This dish is simple to prepare. After roasting, the vegetables get a bath in a sweet smoked paprika vinaigrette, which takes their usual flavour to the next level. For an added dose of flavour and even more minerals, try this Rosemary Almon
Sautéed Mustard Greens with Egg - alive magazine (opens the original)
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These mustard greens are full of immune-fighting garlic and ginger, plus a bit of spice. The egg yolk provides the perfect sauce and tempers the slight bitterness of the mustard greens. This dish cooks up in minutes and makes a perfect, easy meal at any time of day. This recipe calls for curled mustard greens, which can be identified by their curled leaves and frilly texture. They look a bit like curly kale but with a lighter green colour. Like kale, they are part of the brassica family. Their f
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Top 5M sites
For alive magazine, the outlet · Measured Aug 1, 2026
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