This moist and tender cherry-almond cake is a celebration of summer’s sweetest gifts—gluten-free, dairy-free, and naturally sweetened for a treat that’s both wholesome and satisfying. Made with a nourishing blend of almond flour and brown rice flour, it offers a light yet satisfying crumb that pairs beautifully with juicy seasonal cherries. Light, fragrant, and bursting with seasonal fruit, this cake is perfect for summer picnics or sunset dinners.

Sweet cherries, fresh lime, and ground cardamom all come together beautifully to create an exquisite balance of flavors. Serve this cherry compote over plain coconut yogurt (pictured here) with chopped raw pistachios or toasted pumpkin seeds for a tree nut-free option. The compote can also be served over cheesecake, ice cream, or pancakes! You'll need a cherry pitter for this recipe! I recommend a cherry pitter that can handle a larger number of cherries at once. This is the one I use.

I have been making smoothies out of all of the amazing fruit and greens we have available right now. Honeycrisp apples and bartlett pears create the most delicious fruit base with lovely flowery undertones. The greens are sweet and delicious now that the weather has cooled a bit. These cold, crisp nights cause them to become sweeter. We like to create green smoothies with whatever we have on hand. I have been freezing plenty of pears and peaches to use when these fruits are out of season.

A cobbler is a fruit dessert with a sweet biscuit-like topping. I use gluten-free rolled oats as the main "flour" in the topping. I have also used quinoa flakes in place of the oats but I don't think the flavor is as good. You can substitute peaches, berries, or apples for the plums in the filling if desired. If you are using frozen fruit then be sure to let it partially thaw before using. If you don't have coconut sugar you can replace it with maple sugar, sucanat, or brown sugar.

Use this recipe to preserve your tomato harvest! You can freeze the sauce in wide-mouth quart mason jars. However, if you'd like to make a smaller batch you can cut this recipe into thirds. Use about 6 to 7 pounds of tomatoes and one large onion. I like to use a 12-quart stock pot when making this sauce. I use a food processor to mince the onions and garlic. Then I process about a third of the tomatoes in it as well. This leaves some of the tomatoes a little chunky.

I have always craved rice porridge for breakfast after all of my babies have been born, and sometimes even as a bedtime snack. Rice cereal is a perfect postpartum recipe that seems to help promote the production of breast milk that is easy on a newborn baby's newly functioning digestive system. Rice porridge can be made out of any brown rice but our favorite is Brown Jasmine Rice.

This beautiful dairy-free summer soup is made with summer squash! Use either green zucchini, yellow zucchini, or patty pan squash in this recipe. I usually use either yellow zucchini or patty pan, or a mix of the two. The soup turns a bright, beautiful yellow hue, which is very appetizing! I also prefer to use a very flavorful homemade herbed chicken stock in this soup which gives it a deep, rich flavor. You could also use vegetable stock if you are vegan.

Serve these refreshing low-sugar popsicles on a hot summer day. They are a wonderful alternative to the sugary frozen treat in the grocery store. I like to use a very ripe honeydew melon for this recipe. You could also add the juice from one to two limes for a refreshing, tart flavor.

This raw, vegan cheesecake recipe is made without any sweeteners! The mango and orange provide enough sweetness; however, if you prefer a sweeter cheesecake, you can add a few tablespoons of raw honey to the filling. Serve cheesecake for a summer dinner gathering with friends. Simply remove the cheesecake from the freezer about 20 minutes before you are ready to serve it and top with fresh flowers and berries. Pictured here are nasturtium flowers and lavender from my gardens—both edible flowers!

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.