Find out how best to prepare, cook, serve and enjoy root vegetables: sweet potato, beetroot, carrot, garlic and Jerusalem artichokes.

Spring marks the start of new life and a burst of freshness. As spring’s bounty starts to make its way out of the soil, it has us looking forward to lighter meals and an abundance of fresh produce. Here are 10 spring vegetables you must get onto your plate this season.

The process of eating the right foods for your nutrition when coupled with the right colourful vibrations for your energy keep your whole being healthy.

Got lots of Christmas leftover vegetables? Full of flavour and festive vibes, this roast veggie bubble & squeak is the answer to your Boxing Day brunch!

Fermented vegetables are traditionally eaten in many countries around the world but are unfortunately missing from the common Western diet. When foods are fermented they create beneficial bacteria such as lactobacilli, which enhances the growth of beneficial bowel bacteria. The fermenting process also boosts the vegetables digestibility and increases their nutrient content. Here’s a delightful recipe to try at home.

The perfect shared Ethiopian-inspired meal that’s delicious eaten fresh, and the flavours infuse really nicely overnight, making it even more delightful the next day.

A foolproof way to cook the perfect roast chicken, loaded with nutrient-dense vegies and a delicious biryani stuffing with a hemp twist.

Miso is one of my favourite fermented foods which I use often in marinating fish, in dressings and as a simple snack as a soup with seaweed. It only seemed fair to try it out in a more Asian-fusion-style pilaf. I think it’s an absolutely winning combination.

My 9-year-old boy requests this slow-cooked tofu sweet potato and vegie dish regularly. It’s the perfect introduction of more vegetarian-based dishes for youngsters because there are so many great flavours in each bite, and parents can rest assured that everyone is receiving a great balance of nutrition. Jump in the kitchen as a family, chop and cook this one together.

Genuine fresh food is always the most tasty and nutritious option. However, there are times when frozen and tinned foods can be a good, healthy choice if you know what to look for.

Slow Sunday lunches are made for dishes like these. The most flavourful combination of pumpkin, capsicum, zucchini and eggplant with Mediterranean spices cooked in deliciously antioxidant-rich tomatoes. Serve it up with a chunky piece of sourdough and sink into a slow, beautifully nourishing meal.

A recent UK study has found that eating just one extra portion of fruits and vegetables a day could have the equivalent effect on mental wellbeing as eight extra days of walking per month.