These crunchy, luscious bars are packed with oats and nuts and rhubarb, making them a very respectable snack or light meal. I like to wrap a few in waxed paper to take along when I’m working or on the go.

In this video, I’m making a blue and yellow tea latte, to play with the colors of the Ukranian flag. It’s pretty tasty, too. Blue Butterfly Pea Tea makes a beautiful blue layer, and turmeric-tinted almond milk makes a fluffy foam for the top. Both layers are full of antioxidants and are caffeine free, so you can sip and be calm.

We are all waiting with bated breath for the sunshine, so I thought I’d make a salad that’s like a big burst of sunshine in a bowl. This Shaved Fennel and Orange Salad is a juicy and tangy way to enjoy the citrus of winter as we wait for the first berries and sprouts to come to fruition.

When the weather is warm, I find myself making fresh salsas a few times a week. I’m convinced that you can make a chip-worthy salsa out of most anything, especially fruit. If I’ve got fruit, limes and chilies, I’m good to go. Apples, bananas, berries, and yes, mangoes. Mango salsa is a little more authentic, as mangoes grow in the tropical parts of Latin America and have long been featured in salsas. The juicy, sweet-tart fruit lends itself to being transformed into a myriad of fresh sauces, including this easy Mango Salsa.