This cake can be made with just about any fruit. Try sliced peaches, blueberries, cranberries with orange zest, or Italian Plums. If you make it with fruit that contains less liquid, like apples or bananas, then you will only need 1 tablespoon of arrowroot powder in the fruit part instead of two.

Make a batch of these overnight chia-oats before bed to have ready to go in the morning for a quick breakfast! Use fresh or frozen raspberries, or try other berries, such as blackberries or marionberries.

This crunchy, zesty, nutrient-dense kale salad comes together quickly and can be served as a light lunch or as part of a nourishing dinner. Other vegetables can be added, such as chopped red bell pepper, broccoli sprouts, or thinly sliced red onion. Sprinkle the salad with toasted sunflower seeds or pumpkin seeds if desired!

This fresh and flavorful corn salsa lasts for days in the refrigerator and even tastes better the next day! Serve with organic corn tortilla chips, or with your favorite Southwestern or Mexican-style meal.

I recently bought a box of the most amazing organic peaches from Smallwood Farms so I have been using them in everything. If you don't have peaches use plums, apples, pears or a mixture of frozen blueberries and cherries instead. If you want to make this more refreshing on a hot summer afternoon, add a few handfuls of ice cubes to the blender and blend again. I like to use this smoothie as a late afternoon pick-me-up. Add a squeeze of lime to each serving if desired.

This salad is best served within an hour of making it, though it will last in your refrigerator for up to 3 days. If you have a smaller family, I would suggest making a half batch of this recipe. If you can't find heirloom tomatoes, use any variety of organic, locally grown tomato. If you can't find sweet onions use 3 to 4 green onions, sliced into thin rounds.

Catching a flight can be hectic enough—add in trying to pack all of your own food for the day, and it might sound like a daunting task. But I promise you: with a little forethought, it can be simple, nourishing, and completely worth it.

Serve this lovely berry salad in the summertime with grilled fish or chicken for a balanced meal. You can find raw pumpkin seeds (also called pepitas) in the bulk section of your local food co-op or health food store. If you don't want to use pumpkin seeds, try sliced or slivered almonds.

Serve these nourishing sugar-free popsicles on a hot summer afternoon! You can replace the puréed watermelon with either puréed honeydew melon or cantaloupe. Use any fresh organic fruit you have on hand. I like using contrasting colors because it makes the popsicles look so pretty! Don't forget to use seedless watermelon!

Serve this nourishing raw berry tart as part of a summer picnic or 4th of July celebration! Be sure to keep this tart refrigerated until ready to serve.

Italian plums are in season in early September in the Pacific Northwest. They are delicious dehydrated and made into plum jam or plum butter! I also like to freeze halved plums to use for fruit crisps throughout the winter months. This plum butter takes some time to cook, but is very easy to make and can be canned and stored for the winter.

Serve this quick and easy vegetable side dish while summer squash are in season! It is delicious served with eggs for breakfast, or with roasted chicken or fish for dinner.

This quick and easy method of roasting chicken produces very tender, flavorful meat! Serve this whole roasted chicken on a busy weeknight along with baked sweet potatoes or rice pilaf and sautéed kale for a balanced, nourishing meal. Roasting a whole chicken on the weekend is also a great meal prep recipe. You can add the meat to quick salads, wraps, and soups throughout the week! 

Bake a batch of these grain-free muffins when you have too many overripe bananas on hand! You can replace the chocolate chips with chopped walnuts or pecans, or omit them altogether. These muffins make the perfect after-school snack for your children or can be served as part of a nourishing holiday brunch or breakfast!

Children love these cookies packed in their lunchbox, or served as an after school snack with a cup of warm herb tea and sliced apples. I prefer to use a homemade blueberry-honey jam, but you could use any sugar-free, fruit-sweetened jam.

Tender kale, roasted chicken, and winter squash perfectly complement tart apples and a citrus-balsamic vinaigrette in this autumn harvest salad. Roasted hazelnuts, pecans, or walnuts can be used to top the salad. Add crumbled feta or blue cheese if dairy is safe for your diet!

Adding avocado to your smoothies boosts the absorption of beneficial carotenoids from the greens! It also slows the digestion of the smoothie, which helps to maintain blood sugar and keep you satisfied longer....meaning this smoothie can be a meal in itself. To lower the overall fruit sugar (and FODMAP) content even more, replace the frozen cherries with more blueberries or frozen strawberries. 

This incredibly flavorful Thai-style tomato soup is made from roasted roma tomatoes! Make several batches and freeze it in quart jars during tomato season. Pictured here is purple mountain basil I grow in my gardens, however, Thai basil or sweet basil both work well in this recipe. 

Serve this southwestern style kale salad for a simple vegan dinner or lunch. The dressing can be added to the kale and stored in your fridge for up to four days. Store the other ingredients separately to be able to create a quick, nutrient-dense meal in minutes! Serve with Chipotle Yam Fries for a balanced, plant-based meal.

A roasted chicken dinner is a perfect nourishing family meal for fall and winter. Serve with Mashed Potatoes, Gluten-Free Gravy, and steamed green beans for a balanced meal. I like to sprinkle the chicken with plenty of unrefined coarse sea salt before baking. This gives the meat a ton of flavor.

You’ll love this simple, gluten-free flatbread recipe so much it will likely become a staple in your home! The grains are soaked, which increases their digestibility and nutritional profile, blended, and then POURED onto hot baking stones or cast iron skillets. No more wrestling with sticky dough or batter! This recipe makes two flatbreads.

Have you ever tried those salty seaweed snacks you buy at places like Trader Joe's? I know, they're addicting, we've tried them before and my children loved them! I won't buy them because they have so much packaging and because canola oil is listed as one of the ingredients (which is often genetically engineered). My 10 year old daughter has been thinking about a way to make them for months and she finally decided to figure it out last week. I asked her to write a "guest post" for me, but she didn't want to. She did, however, write the recipe below but wanted me to "introduce" it. 

Although there is no dairy in this recipe, it could have fooled me. The creamy cheesecake layer, made from soaked cashews and fresh berries, has just enough tanginess to mimic regular cheesecake. I used cacao nibs and shredded coconut as pretty toppings for the bites pictured in this post, but feel free to use chopped pistachios, grated dark chocolate, or anything else that strikes your fancy.

This rich and creamy white bean soup can be made in short order on busy weeknights! Serve with your favorite crusty bread, flatbread, or rice for a nourishing meal on a chilly evening.

Serve this hearty beef, potato, and mushroom stew on a chilly autumn or winter evening. Top each bowl with a spoonful of raw sauerkraut to aid digestion! A good beef bone broth makes all the difference in this recipe. 

I'm spending all of my writing time finishing the new cookbook so today I have another guest post for you from a friend and acupuncturist here in Northwestern Washington. Nancy Moore runs a busy acupuncture and Chinese herbal medicine practice. She can also be found on her oriental medicine blog.

I use sprouted brown rice flour from Planet Rice. I buy it in 25-pound bags from Azure Standard. It's really a lovely flour. Light and not so grainy compared to regular brown rice flour. Plus, since it's sprouted, it is much easier to digest.

Serve these egg-free, gluten-free apple cinnamon rolls for a holiday gathering or as a special treat on a chilly fall morning. They are sweetened with coconut sugar and full of apple cinnamon flavors! Replace the butter with coconut oil to make these dairy-free and vegan!

Rich, fudgy, and deeply satisfying, these grain-free brownies come together in minutes with just a handful of nourishing ingredients. All you need is a food processor—meaning minimal cleanup and maximum ease! Ground walnuts provide plenty of heart-healthy fats, eliminating the need for added oils or butter while creating a naturally decadent texture. A touch of pure maple syrup adds just the right amount of sweetness without overwhelming the deep chocolate flavor.

I created this recipe out of the Frozen Coconut Banana Cream Pie recipe from the Nourishing Meals cookbook.  It is great as an after-school snack or as a light dessert. We always keep a few cans of organic coconut milk in the fridge, because when coconut milk is chilled the cream separates from the water. You can then use the cream to make whipped coconut cream or these bars.

This cookie recipe isn't too sweet. It would make a good snack for school or work. Pair a few cookies with some Kale Chips and raw carrot sticks for a healthy afternoon snack or light lunch!

These vibrant collard green wraps are the perfect way to enjoy a fresh, light, and deeply nourishing meal—no oven or stove required! They're endlessly adaptable, fun to assemble, and bursting with flavor and texture. Use whatever fresh vegetables you have on hand—thin slices of bell pepper, sunflower sprouts, radishes, avocado, red cabbage, fresh basil, or even juicy strips of ripe mango.

This recipe makes about a quart—a cozy, small-batch brew perfect for a slow morning or an afternoon pause. In our home, I often double it… one pot never seems to be enough! You can find dandelion root and chai spices in the bulk herb section of your local natural foods store or apothecary. Once the roots and spices have simmered into a rich, fragrant infusion, feel free to stir in your favorite creamy addition.

Creamy roasted almond butter makes such a great base for grain-free baked goods! The texture and flavor of these muffins are best once they have completely cooled. Serve with raw honey and butter, and a mug of herbal tea. These also make a great snack to take with you while traveling, or pack one in your child's lunchbox!

Freshly ground raw buckwheat flour, pumpkin pie spices, pumpkin purée, and a touch of coconut sugar create tender and delicious gluten-free and egg-free muffins! Serve for breakfast or an afternoon snack slathered with sunflower seed butter or almond butter along with a cup of tea.  This recipe is a variation of my Banana Buckwheat Muffins, only made with pumpkin instead! Be sure to use raw buckwheat flour in this recipe!

Serve this nutrient-dense whole-grain porridge as part of a balanced breakfast. The diced apples melt into the porridge as it cooks, creating a very soothing meal. Replace half of the water with your favorite type of milk for a richer porridge!

Serve this easy, nourishing pumpkin lentil soup alongside a pot of black rice or brown rice on a chilly evening. You can roast your own sugar pie pumpkins and then use a food processor to purée the flesh or use canned pumpkin in this recipe. Puréed butternut squash or kabocha squash can also be used in place of the pumpkin.