This yeast-free soaked grain and legume flatbread is made with red lentils and brown rice, and it is so easy to make! You'll need a high-powered blender to make it. Once cooked and cooled, slice the bread and add your favorite sandwich fillings!

Serve this quick and easy nutrient-dense recipe for breakfast, lunch, or dinner! I like to serve it with sliced avocado and fresh broccoli sprouts for a balanced meal.

These simple gluten-free vegan tortillas are made with soaked red lentils, water, and salt—that's it! Use the tortillas as "bread" for dipping into your favorite curry or soup, or add mashed avocado, broccoli sprouts, and leftover cooked chicken or beans to a tortilla for a simple, nutrient-dense lunch. The tortillas are very soft and pliable when warm or at room temperature!

Serve this simple recipe with cooked quinoa, black-eyed peas or roasted chicken. You'll need two LARGE bunches of kale for making this recipe, or about 10 to 12 cups of chopped kale. You might think that 10 to 12 cups of chopped kale is a lot, but remember that it cooks down considerably. We don't have any leftovers in our house when I make this.

This smoothie is more like a frosty beverage rather than a thick smoothie. It is quite refreshing on a very hot day. If you don't want to use raw almond milk or have a nut allergy then use any milk of your choice, such as hemp milk or rice milk. I prefer freshly squeezed orange juice because all of the enzymes needed to help digest it are intact, but you could also use store-bought orange juice. I use valencia oranges because of their high juice content.

If you prefer to use something other than rhubarb in these scones, try chopped strawberries, raspberries, blueberries, or peaches. You can add a small amount of spices to complement the types of fruit you choose to add. For example, peaches and nutmeg pair well together. I use superfine sweet rice flour, but regular sweet rice flour works as well.

This savory grain-free and starch-free almond flour bread is delicious served as a side dish for breakfast, lunch, or dinner! After the bread has completely cooled you can slice it and freeze portions for later use. The bread can also be baked in several mini-loaf pans! Mini-loaves can be frozen whole for later use.

This amazing gluten-free yeast bread has plenty of cinnamon flavors and contains no xanthan gum or other binders! You can double the batch to make two loaves, then slice and freeze one loaf for later use.

The lettuce, vegetables, and herbs pictured here are all from my garden—a true garden salad! Add edible flowers for more flavors, colors, and phytonutrients. Pictured here are fresh nasturtium flowers from my garden; however, borage flowers, calendula petals, and violas are all beautiful additions as well! For the dressing, simply add all of the ingredients to a wide mouth quart jar and use an immersion blender to blend until creamy and smooth.

Serve this incredibly easy and nutrient-dense main dish with a garden salad for a balanced meal! Smaller zucchini work best in this recipe; pictured here are baby zucchini from my garden that have been cut into halves lengthwise. I prefer to use king salmon for sheet pan meals like this one because the roasting time for green beans and zucchini is relatively equal to that of king salmon—so everything cooks to perfection at the same time!

Looking for an easy, nutrient-dense meal you can make at the end of a long day? This simple sheet pan meal uses garden vegetables and wild salmon, and it can be prepped and cooked in under 30 minutes! Salmon is a rich source of a carotenoid called astaxanthin. This potent compound is also found in crab, shrimp, lobster, krill, and salmon eggs (roe), however, wild salmon contains the highest concentration of this potent anti-inflammatory compound.

Serve this salad alone as a super food meal or serve it over cooked quinoa with a bean soup. If you plan to keep the salad for a few days in your refrigerator then wait to add the avocado to each individual serving. Feel free to add other seasonal vegetables to the salad. Grated carrots, grated beets, diced heirloom tomatoes, or chopped parsley would all be delicious. 

For a list of safe fish to consume check out this downloadable PDF from Food and Water Watch or this Good Seafood Guide from EWG. This recipe for fish tacos can be made with many of the fish on the safe list. When we make fish tacos at home, we use wild Alaskan salmon or Halibut. Pictured here is also a fresh salsa that we made a few nights in a row (to go with our beans and rice).

Serve this high-protein egg and kale bake for breakfast, lunch, or dinner! Each serving has approximately 28 grams of protein, 21 grams of fat, and 11 grams of carbohydrates. It is also very high in two key fat soluble nutrients—vitamins K and A—and it provides a high amount of vitamins B2 and B12—both needed for energy metabolism and ATP production.

This easy Instant Pot shredded beef recipe makes a large batch—freeze portions in small glass containers for future use! Any type of beef roast can be used here, such as chuck roasts, rump roasts, or sirloin tip roasts. Serve shredded beef with either baked potatoes or baked sweet potatoes and steamed green beans for a balanced, nourishing meal.

Serve these perfectly tender and mildly sweet corn muffins with your favorite chili recipe or another bean and vegetable soup. I like to use Arrowhead Mills brand of cornmeal in this recipe because it is both gluten-free and organic.

I like to serve these healthy pancakes with warm Blueberry Syrup. Making your own syrup primarily from fruit cuts back on maple syrup intake and cost (pure maple syrup is expensive!). I think we harvested close to 150 pounds of organic blueberries last summer so we still have ample supply in our freezer. You could make this syrup with strawberries also, if they are in season for you now.

When you need a fast, easy, and nutrient-dense meal, try this recipe! Curry powder, garlic, and ginger come together beautifully to create a richly flavored coconut broth. The sweet potatoes and kale provide a very large dose of anti-inflammatory beta-carotene per serving! This soup is also very high in a specific carotenoid called lutein, which is found in kale.

Every time we roast a chicken I make homemade chicken stock from the leftover bones and skin. The stock in these photos was made from a locally raised, pastured organic chicken that was rubbed with salt, and then roasted. I pour my stock into glass mason jars and freeze the majority of it right away. This way my freezer is continually stocked with fresh, homemade, organic stock. Use stock to make soups and stews, or to cook whole grains.

Congee is a porridge made with rice that is very easy to digest. This Instant Pot congee uses dry mung beans and sweet brown rice, along with a large amount of fresh ginger and Indian spices to create a flavorful and nourishing vegan meal. The mung beans don't need to be soaked before using them as the pressure cooker cooks them perfectly at the same time as the rice. Serve congee with plenty of chopped fresh cilantro for a nourishing, anti-inflammatory meal.

Serve this spicy, raw Indian cilantro chutney with your favorite curried meat or vegetable dish. It will brighten the flavors of whatever it is served with, and add anti-inflammatory and detoxification-supportive nutrients to your diet as cilantro is a concentrated source of numerous protective polyphenols!

This easy meal is perfect to make when you need to use up some leftover cooked white rice! Ground lamb, turkey, or chicken can replace the beef if desired. I highly recommend serving it with this Spicy Cilantro Chutney as the flavors perfectly complement each other, and it will elevate the curried beef and rice to the next level!

Make a large batch of this liver-supportive tea and sip on it throughout the week. The roots are made into a tea through the decoction process—a long simmering method to extract the properties in dried roots and berries. Then the dried leafy herbs are added to steep. Serve tea warm, room temperature, or over ice on a hot summer day! Quart jars of the tea can be stored in your refrigerator for up to a week. 

Blueberries, basil, lemon, cardamom, and vanilla combine with a hazelnut-oat crust to create a rich array of complex flavors. Serve this beautiful tart for a summer party or gathering. Keep it refrigerated until ready to serve! Pictured here is a variety of basil called purple mountain basil. I grow it in my gardens in the summer and early autumn months here in the Pacific Northwest. It has a more pungent flavor compared to sweet basil; however, any variety of basil will work here.

Did you know that Americans spend around $2 billion each year on Easter candy? Did you know that loading up Easter baskets with candy is a relatively new phenomenon? Eggs have always been a part of Spring and Easter festivals predating passover. Eggs are a pagan symbol of fertility and rebirth. Dying eggs came a bit later and may have originated in Poland, possibly around the 13th century. But candy? How did that come into play?

Serve this cake with a dollop of Whipped Coconut Cream and fresh berries if desired. You can also double the recipe and bake it in two 9-inch cake pans for a layered cake.

This simple cucumber salad comes together quickly and is full of Mediterranean flavors! If nightshade vegetables aren't an issue, you can add other vegetables such as diced bell pepper or halved cherry tomatoes. Serve salad as a light lunch or as part of a Mediterranean-style dinner.

This fresh and simple Thai shrimp salad can be served as a light lunch or as part of a Thai-style dinner. The salad can get spicy, depending on the variety of hot chili peppers you are using. Be sure to use a large, heavy-bottomed stainless steel skillet for cooking the shrimp. You'll need a pan that can hold enough heat, but that is also light enough to handle to keep the shrimp moving in the pan. Shrimp is high in betaine (trimethylglycine), which is used in an enzyme in the methylation cycle that reduces homocysteine to methionine.

If you are looking for ways to add more greens into your child's diet, try this smoothie! It is a little sweeter than some of my other green smoothie recipes due to the sweet fruits; the acids from the citrus fruits also hide the bitter flavors in the greens, making it suitable for children who may be unaccustomed to the strong bitter flavors in dark leafy greens. Serve this smoothie as an afternoon snack or pack a small jar in your child's lunchbox. If you are following a low-oxalate diet, then use lacinato kale, which can also be called dino or black kale.

You don't need to be on a low-oxalate diet to enjoy these gluten-free and dairy-free cookies! They are refined-sugar-free and sweetened with only a touch of pure maple syrup. Pack a container of these cookies for a hiking or camping trip, or simply enjoy one with a mug of herbal tea after dinner.

Lacto-fermented vegetables can be made with different combinations of fresh vegetables and herbs creating a wide variety of flavor profiles. I have tried using a salt brine made up from anywhere between 1 to 2 tablespoons of sea salt per 2 cups of water and found that 2 tablespoons is too salty and slows down fermentation too much, so use anywhere between 1 and 1 ½ tablespoons. I prefer to use Redmond Real Salt for lacto-fermentation, however, sea salt or pink Himalayan salt work well too!

Serve this incredibly flavorful anti-inflammatory potato salad as part of any summer meal. It pairs well with grilled chicken, fish, or steaks! Fresh basil is a concentrated source of numerous bioactive compounds that have anti-inflammatory and antioxidant properties. Red potatoes are an antioxidant powerhouse and they're also high in potassium. These foods work synergistically in the body to reduce oxidative stress and inflammation.

These cookies are crisp on the outside and soft on the inside. They are only slightly sweet and higher in protein, making them a nutritious after school snack served along side carrot and celery sticks. You can add mini chocolate chips to some of them if desired though this will add a little bit of cane sugar. You could replace the two tablespoons of maple syrup with more banana if you don't want any sweetener.

These easy vegan and gluten-free waffles are made from blended buckwheat groats and contain no added starches or flours. They are a nutrient-dense way to start your day, as buckwheat contains numerous anti-inflammatory polyphenols (such as rutin and quercetin), as well as fiber, protein, and minerals (such as manganese and magnesium). Serve waffles with a dollop of coconut yogurt, fresh berries, and pure maple syrup. They are also delicious slathered with sunflower seed butter or almond butter for an afternoon snack!

This stew is ridiculously easy to prepare. Just add everything to your crockpot, cover, and walk away. I like to serve it over mashed potatoes with a quick cabbage slaw in the wintertime. I make the cabbage slaw by thinly slicing savoy cabbage and tossing it with roasted walnuts and a homemade red wine vinaigrette.

Serve this nourishing soup for breakfast, lunch, or dinner. You can make this on the stovetop or in your slow cooker. Although adzuki beans don't need to be soaked before cooking, I have found that when using the slow cooker you need to soak them in order for them to cook properly. Before you go to work or school in the morning, place your beans in a bowl and cover with filtered water. Then before you go to bed that night, drain the beans and place them into your slow cooker with the rest of the ingredients.

When you have a few bananas that have ripened too much, make banana bread! This recipe is moist and delicious and will satisfy any chocolate cravings! If you'd like more chocolate, add about a ½ cup of dark chocolate chips to the batter before baking.

You can make this recipe using your slow cooker on either the low or high setting. This recipe will cook quickly on high so be ready to come back to it after 3 hours. It will take about 6 ½ hours on low. During the last 30 to 60 minutes of cooking you can add diced yams, chopped kale, chopped carrots, or any other vegetable you have that needs to be used. If your digestion is weak, I suggest soaking the beans and rice overnight in filtered water, then rinsing and draining in the morning.

With only a few ingredients, this recipe can be made very quickly. Kale is great for breakfast, lunch, or dinner. I like to serve sautéed kale over cooked quinoa with two fried pastured eggs for breakfast. I usually add a whole, diced avocado to the meal too which is helpful for making rich breast milk. Serve this recipe as part of a balanced dinner.

I use a Vitamix to make this dairy-free, nut-free milk, which makes it ultra smooth and creamy.