Food & Nutrition 3 | IMPACT Magazine

Eating for Mental Clarity

Let’s be honest—if you’re over the age of 40, you’ve likely had days where you walk into a room and completely forget why. Or...

Pickled Beets and Turnips

Roni Zaide

These pickled beets and turnips are as easy to enjoy as they are delicious. Ready to eat straight from the jar, they offer a...

A Guide to Seasonal Eating

Zuzana Fajkusova

There’s a quiet kind of magic that happens when we begin to eat with the seasons. It’s not just about food—it’s about relationships. A...

Our Favourite Summer Kitchen Must-Haves

IMPACT Magazine

Here at IMPACT, we love spending time in the test kitchen, especially in the summer, when fresh ingredients and sunny vibes inspire lighter, brighter...

Mixed Berry Kombucha Mojito Mocktail

Joy McCarthy

Stay refreshed and energized with this vibrant mocktail, perfect for summer or any time of year.Bursting with the bright, juicy flavours of strawberries and...

Sesame Cashew Soba Noodle Salad

Nisha Vora

This dish is a powerhouse of nutrient-rich whole foods, packed with flavour and effortless to make! It’s not just delicious—it’s also loaded with protein....

Tomato Panzanella Salad

Heidi Richter

Panzanella is an Italian bread salad traditionally made up of leftovers. This simple vegan panzanella salad is made with a base of toasted sourdough...

Spicy Noodles

Maria Koutsogiannis

Blend the rich, nutty taste of creamy peanut butter with the bold heat of gochujang, a staple in Korean cuisine, and you’ll have a...

Easy Broccoli Pesto Pasta

Sophia DeSantis

Traditionally, pesto is made from basil, but this recipe changes things up, swapping out greens for new greens—broccoli! This twist on the classic brings...