13 International Recipes That Are as Healthy as They Are Delicious

Preheat oven to 375 degrees F. Line a sheet pan with aluminum foil.

In a large bowl, toss potatoes with olive oil and 1 tbsp chaat masala until well coated. Transfer to the prepared sheet pan and bake until lightly browned, about 20 to 25 minutes, flipping halfway through. Cool slightly, then transfer to a serving plate.

In a medium bowl, whisk together yogurt, remaining 1 tbsp chaat masala, and lemon juice.

To assemble chaat, drizzle yogurt and chutneys over cooked potatoes. Garnish with sev and pomegranate seeds, if using.

In a food processor, add silken tofu, mascarpone cheese, honey, and vanilla extract and blend on high until smooth, about 1 to 2 minutes. Set aside.

Dip 10 ladyfingers in coffee and arrange evenly on the bottom of an 8x8-inch baking pan.

Pour half the tofu mixture over the soaked ladyfingers.

Repeat step 2 and 3 until you’ve used all the ladyfingers and cream.

Dust cocoa powder over the cream. Cover and place in fridge to chill for at least 4 hours or overnight.

Place all ingredients except rice in a slow cooker. Stir to evenly combine and cook on high for 4 hours.

Alternatively, if using a tagine to cook, place onions on the bottom of the tagine, next place lemon slices, garlic, olive oil, chicken thighs, seasoning, salt, and raisins on top (in that order). Pour about ½ cup of water into the basin of the tagine and cover with its lid. Place tagine on a heat source over medium-low heat and cook for 2 hours. Flip the chicken, add ¼ cup water, and cook another 45 to 60 minutes, until the chicken has reached 165 degrees F and is cooked through.

Serve over brown rice.

Preheat oven to 300 degrees F. Spray an 8x8-inch baking dish with nonstick cooking spray and set aside.

In a food processor, add onion and garlic and process until minced, about 1 minute. Add beef, lamb, oregano, cumin, and salt and pulse until well mixed, about 1 minute.

Transfer meat to the prepared pan and press down evenly. Cover and let meat marinate in the fridge for at least 30 minutes or for up to 12 hours.

Bake for 30 minutes, until meat reaches an internal temperature of 145 degrees F. Remove from the oven and let cool. Transfer meat to a cutting board and cut into thin slices.

To assemble gyros, divide meat, red onion, cherry tomatoes, and feta cheese, if using, among 6 pita breads.

Place a large saucepan over medium heat. Add olive oil, leeks, carrots, salt, and black pepper, and sauté until leeks have softened, about 15 to 20 minutes.

Add fish stock and potatoes and bring mixture to a boil, then reduce to a simmer. Cover and continue to simmer for 15 minutes, until potatoes are cooked.

Add salmon and cook for another 5 minutes. Remove from heat and let cool slightly. Stir in kefir and top with fresh dill.

Place a large saute pan over medium heat. Add olive oil, onion, and pepper and cook, stirring frequently until the onions are translucent, about 5 minutes.

Add paprika, chili powder, cumin, salt and pepper and stir to combine. Cook until fragrant, about 1 to 2 minutes more.

Add the tomatoes and their juice and cook until the tomatoes begin to break down, about 5 to 7 minutes.

Create 4 wells in the veggies and break the eggs into them, cooking undisturbed until the eggs reach your desired doneness.

Place lettuce in a serving bowl and top with tuna, tomatoes, eggs, and onions (if using).

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour dressing over salad and serve.

In a mixing bowl, combine yogurt, cumin, turmeric, cinnamon, salt, and pepper. Gently mix together.

Add chicken to bowl and gently stir to evenly coat. Marinate in the refrigerator for at least 30 minutes. Just before removing chicken from refrigerator, lightly grease the grill and preheat it to medium.

Evenly divide chicken pieces among 4 large skewers and grill until chicken reaches an internal temperature of 165 degrees F, about 10 minutes, turning halfway through.

Place cucumbers, tomatoes, and radishes in a serving bowl. Top with vinegar and oil and stir to evenly coat vegetables. Serve alongside chicken skewers.

Place the turmeric, ginger, water, and pepper in a blender. Blend on high until the mixture is completely smooth.

Pour the mixture into a medium saucepan and bring to a simmer over medium-high heat. Lower heat and continue simmering for 15 minutes.

Once the mixture is done cooking, remove from heat and allow to cool slightly before pouring it through a fine-mesh strainer (or cheesecloth).

Add the honey and lemon juice, and serve chilled. The mixture will separate naturally while chilling, so give it a gentle stir before serving.

*Note: If you don’t have fresh turmeric on hand, don’t worry. Use 1 tbsp ground turmeric and enjoy!

Puree all ingredients in a blender until smooth.

Place mixture in an ice cream maker and churn according to manufacturer directions. Freeze until serving.

Place a large soup pot over medium heat. Add the broth and bring to a rolling boil.

Add the garlic and ginger and cook until fragrant, about 2 minutes.

Stir in the mushrooms (if using), carrot ribbons, bok choy, and noodles and cook until the noodles are tender and the bok choy is bright green in color, about 5 minutes.

Remove the pot from the heat and stir in the tofu, allowing the mixture to sit until the tofu has warmed through, about 2 minutes.

Meanwhile, remove ½ cup of the broth from the pot and place it in a small bowl. Add the miso to the bowl of broth and whisk until all the miso is dissolved. Return the mixture to the bigger pot and stir to combine.

Divide evenly among 4 serving bowls and garnish each with a small amount of scallions.

Place a large skillet over medium-high heat, and add salsa and chips. Cook, stirring frequently, until chips have soaked into the salsa, about 5 minutes.

Add black beans, bell pepper, and celery. Cook for another 4 to 5 minutes until veggies are slightly tender. Remove from heat.

Garnish with cilantro.

In a large mixing bowl, place carrots, zucchini, red onion, bean sprouts, and radishes, if using. Mix together and set aside.

In a small bowl, whisk together peanut butter, honey, rice vinegar, tamarind paste, fish sauce, and crushed red pepper, if using. Pour over veggies and toss well.

Garnish with tofu, cilantro, and limes.