Janet Jackson’s chef serves up healthy, delicious options

Soften onions in a large pan with oil. Add the chopped carrots, yam, stock, whole sprigs of rosemary, and lemon juice. Bring to a boil, cover and cook for 20 minutes.

When carrots and yam are very tender remove rosemary, puree the soup in a blender or food processor (you may need to do this in halves), return soup to pan, and season to taste.

Heat through again, serve with a wonderful warm whole-grain bread.

Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes). Add remaining ingredients (except sauce ingredients), cover, and heat over low heat until beans are warmed through. Add more water if needed to keep the quinoa from sticking.

Sauce: Add all sauce ingredients to a blender and process until sauce is smooth.

In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy. Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half.

Preheat the oven to 375 F.

Lightly coat an 8 x 8-inch baking dish with cooking spray. In a medium bowl, gently combine peach slices, blueberries, lemon juice, cinnamon, and nutmeg. Transfer to baking dish.

In a small bowl, whisk together flour and brown sugar. With your fingers, crumble the margarine into the flour-sugar mixture. Add the oats and almonds, mix evenly. Sprinkle the flour mixture on top of the fruit.

Bake until peaches are soft and the topping is browned, about 30 minutes.

Remove from oven and serve warm.

Preheat oven to 350° F.

In medium bowl add the flour, toasted oats, cinnamon, and salt. Mix well.

In your stand mixer (or handheld) with paddle attachment, cream the butter and the sugar until they’re fluffy, about 5–8 minutes at medium speed.

In the meantime, in a separate bowl, mash the bananas with honey, add the rest of the fruit to combine.

Add the flour slowly to the sugar-butter mixture. Mix on low.

Then add the orange juice and zest. Mix briefly, just until everything is incorporated. Gently fold in fruits using spatula.

Coat a 9 x 13-inch baking dish with vegetable spray and spread dough evenly. Bake 25–30 minutes or until toothpick inserted in center comes out clean.