Brussels sprouts cooked in a pressure cooker are equally delicious as roasted brussels sprouts! You'll want to make sure to use smaller-sized brussels sprouts. If using larger sized, then cut them into halves before cooking. Be sure to use the quick release as soon as the timer goes off, otherwise they will quickly overcook!

Here is a recipe to make your own refined sugar-free chocolate. The options are endless. Replace the macadamia nuts with chopped raw almonds or sunflower seeds. Use chopped dried fruit in place of the shredded coconut. Add raw vanilla powder. If you would like to make this recipe without needing to purchase raw cacao butter, simply melt approximately 2 cups of organic dark chocolate chips over very low heat, and then add the remaining ingredients (except cocoa butter and cocoa powder).

The beets, pears, and almonds marry perfectly with the peppery, minty dressing in this salad. Serve for brunch or with a family dinner. I like to keep the beets, almonds, and lettuce in separate containers and serve over a few days. I cut the pears up when I am ready to serve and dress individual salads then. Serve with your favorite salad dressing or the Pepper Mint Dressing.

These cookies are true to their name. The flavor of the peanuts shines through and isn't masked by other ingredients. They are crispy on the outside, and chewy in the center. I tested them with both sucanat and coconut sugar. The batch with coconut sugar is slightly less sweet. My bet is that any granulated sweetener will work here, such as maple sugar or turbinado sugar. My preference is to always use coconut sugar which is a low-glycemic sweetener. Sunflower butter is another option for those of you who need to eat nut-free.

This lemony, peppery, garlicky, minty salad dressing is fantastic (or shall I say addicting) over crisp romaine lettuce topped with toasted pine nuts, green onions, and shredded carrots. Use it during Phase 3 of the Elimination Diet to marinate cubed chicken. Marinate for a few hours in the refrigerator and then grill.

This dairy-free soup will warm you up on a chilly winter or spring day! Serve with roasted chicken or fish, and cultured vegetables to maximize digestion. If nettle season has come your way, toss a handful of nettle leaves (use gloves!) into the simmering soup for added minerals. Also feel free to add in different fresh or dried herbs such as tarragon or marjoram. This soup can be frozen or made into a half batch for those with smaller families.

Nettles you say? You mean those pesky weeds that grow like wildfire and sting me if I get too close? Yep. These little plants are a powerhouse of nutrients! Once cooked, blended, or dehydrated they lose their "sting." Nettle season varies each year but since this winter has been particularly warm and sunny here in the Pacific Northwest, so it is already here!

I created this recipe without xanthan gum and it worked beautifully. The binding action comes from the arrowroot and the oats. I think there are many possibilities to modify this recipe. For example, adding one tablespoon of ground cinnamon to the dough would be delicious! Or dust each heart with cinnamon before baking. For the chocolate lovers out there, the cookies can be dipped in a chocolate glaze after baking. I like them better plain, but you decide.

Cottage cheese is an easy-to-digest, high-quality protein source (if you tolerate dairy products). A half cup of cottage cheese contains 14 grams of protein! You can add your favorite protein powder or branch chain amino acids for added protein if desired. 

Rockfish are native to the west coast, and have a very mild flavor. Pan frying is a quick and easy way to prepare this type of white fish! It is best to use a very high-quality 12-inch or 14-inch stainless steel skillet when pan frying fish. Serve rockfish with a simple green salad for a light lunch or dinner!

Serve this delicious dairy-free and vegan pudding recipe as a special treat for your family; my children love this recipe! You can use either fresh or frozen mangos in this recipe. You'll need about 5 large fresh mangos or two 10-ounce frozen bags, plus another fresh mango for the topping. 

These gluten-free and egg-free donuts make a perfect holiday or birthday treat! They can be made the night before and glazed after baking. The glaze holds the moisture and the donuts become even better the next day!

If you are following our Elimination Diet then you may already have a container of cooked mung beans in your fridge. Mung beans take about 45 minutes to cook on the stovetop and about 2 minutes to cook in an Instant Pot. Make sure you drain them very well before using in this recipe. The burgers won't work if there is too much liquid added. When cooking your quinoa cook 1 cup of dry quinoa with 1 ¼ to 1 ½ cups of water so it is on the drier side.

This recipe makes about ten 6- to 7-inch pancakes, enough to feed five hungry children in the morning! You can easily cut this recipe in half for smaller families. If you want to make these egg-free then follow the recipe for Teff Banana Pancakes and replace the banana with applesauce, remembering to add the cinnamon. I made a simple apple-cinnamon topping for these by simmering two peeled and thinly sliced Granny Smith apples in a little water with a few dashes of maple syrup and ground cinnamon for about 10 minutes.

I like to use creamy Yukon gold potatoes in this recipe though any variety will do. If you use Russets you may want to peel them. For all other varieties it is fine to leave the peel on. Use this recipe to test for a nightshade sensitivity in Phase 3 of the Elimination Diet. Serve this delicious dairy-free soup with a gluten-free flatbread and a green salad.

This delicious, nourishing Phase 3 Elimination Diet recipe is very easy to make. The wraps can be prepared and then stored in the refrigerator for up to 3 days. Go ahead and get creative by using whatever ingredients you would like. I like to add my Raw Super Green Salad to the filling of these wraps, but you could use fresh leaf lettuce or baby arugula!

The salad packed full of nutrition, being particularly high in vitamins K and C, beta carotene, folic acid, manganese, and calcium. The dark leafy greens in this salad combined with the raw garlic provide a plate of cancer prevention. Did you know that we have attacks against our cells everyday which can cause mutations? It is up to us to provide an environment where these cells do not become cancerous.

There are countless variations of vegetables, grains, and beans you can use to created stuffed squash. A corn, cooked quinoa, black bean combo would be quite delicious! If you happen to eat cheese, I would consider topping each stuffed, halved squash with shredded raw, organic jack cheese! If you have extra filling, heat it in a small covered pot over medium heat for about 10 minutes.

Making your own pumpkin puree is really very simple. But there are a few important steps to ensure a thick puree. The water content of fresh pumpkin puree and canned puree can vary widely. Cooking pumpkin with water creates a thin puree, which will then cause your breads, muffins, cookies, and pies to be overly moist. Roasting pumpkin without any added water creates a thick puree that will most likely match the consistency of canned pumpkin. Plus, freshly made pumpkin puree tastes so much better than canned. It is sweeter, smoother, and just down-right delicious!

Serve this delicious raw caramel dip with crisp autumn apples for a nutritious snack or dessert! This dip is very easy to make; you just need a few hours for the dates and cashews to soak. You can also use this recipe a sauce to drizzle over your favorite dessert by thinning it out with extra water!

Serve this classic spring risotto with baked salmon or halibut and a fresh green salad for a balanced meal! Risotto can take some patience, but you are rewarded with an ultra creamy rice dish that everyone will enjoy. Other vegetables can be used in place of the peas; try chopped asparagus, zucchini, or diced red bell peppers.

This salad is a nutritious combination of thinly sliced dark leafy greens, crunchy almonds, carrots, and chicken. You could use sliced almonds in place of the slivered. Try adding daikon radish, chopped cilantro, and sliced green onions too!

Any variety of garden vegetables will work in this flavorful Thai curry. Try sweet onions, cauliflower, cabbage, green beans, and mushrooms. Kaffir lime leaves can be found at your local Asian market. They are very inexpensive and can be frozen. I keep a few small bags in the freezer and then take them out to use as I need them. Kaffir lime leaves look somewhat similar to bay leaves and will give your curry an authentic Thai flavor. Fish only takes about 3 minutes to cook, so be sure to add it last!

This moist and delicious bread is a great way to make use of the massive amounts of garden zucchini available in the summertime! Use the grating disc on your food processor to quickly grate the zucchini or offer the task to your child to be done with a hand grater. I use stone mini loaf pans which evenly distribute the heat and don't cause any sticking.

Serve this flavorful, fresh chutney recipe over dal and rice or your favorite curry recipe. If you would like a milder chutney, simply omit the habanero peppers. If you don't have coconut sugar (a low-glycemic granulated sugar) on hand then feel free to use another granulated sugar such as raw cane sugar or Sucanat.

This bright and creamy spring pea, potato, and celery soup is the perfect way to welcome the lighter, greener flavors of the season. Naturally simple and nourishing, it makes a lovely side dish for spring dinners or a quick, soothing lunch to enjoy throughout the week. Fresh or frozen peas blend beautifully with tender potatoes and aromatic celery for a silky, comforting bowl. For an extra touch of richness, top each serving with a dollop of coconut yogurt or cashew cream—a delicious way to elevate this humble, healing soup.

Make a batch of this creamy raw dressing on a meal prep day to have on hand for salads throughout the week. It is delicious drizzled over spicy greens, with sliced hard-boiled eggs, salmon, sunflower sprouts, and snipped chives. Raw cashew butter can be found at your local health food store or ordered online. 

Serve this icy cold, refreshing smoothie for a late afternoon summer snack. It is thirst-quenching and full of powerful antioxidants. It can also be frozen into popsicle molds for a nutritious, kid-friendly snack. My children love this smoothie.

These gluten-free and egg-free strawberry shortcakes are perfect to serve for a springtime brunch or birthday treat. This recipe can be made to be vegan by substituting the butter for organic palm shortening. Other berries can be used in place of the strawberries; try raspberries or blackberries! 

The bright, refreshing flavors of fennel, citrus, and arugula come together beautifully in this elegant yet simple salmon salad. It's perfect for a springtime celebration—serve it as part of a holiday dinner or a Mother's Day brunch. You can also prep all of the components ahead of time and store them separately in the fridge for quick, nutrient-dense lunches throughout the week.

This simple, nourishing soup is easy to make and perfect when you need something cleansing and light. Ginger contains powerful anti-inflammatory and antioxidant compounds that can inhibit the production of inflammatory chemicals produced within the body, reduce lipid peroxidation, and reduce free radicals. Ginger also upregulates the production of glutathione peroxidase—the body's most powerful antioxidant and detoxification enzyme! I would suggest grating in as much fresh ginger as you can tolerate.

This recipe can easily be doubled for serving a crowd. Add more veggies to make the meat go further. Try adding mushrooms, peppers, onions, and tomatoes to the kebobs if desired. Serve with a large green salad for a light summer meal.

Rhubarb makes the perfect base for a hot and sour compote! I use my homemade fermented hot sauce in this recipe, however, a store-bought sriracha sauce works as well. Other types of fresh fish can be used in this recipe—try salmon, cod, or sea bass.

Cardamom, orange, cinnamon, and coconut sugar contrast the sourness in the rhubarb to create a balance of flavors in this beautiful gluten-free spring dessert. Serve with your favorite type of vanilla ice cream if desired.

Use this recipe to preserve part of your summer fruit harvest! My recipe is barely adapted from the very detailed directions and variations given in the package of Pomona Pectin. This brand of pectin is made from citrus peel instead of corn. You should be able to find this particular pectin at your local co-op or health food store. I use a Vitamix to quickly mash my fruit. Not so it is completely pureed, but just ground up and still a little chunky.

This gluten-free, egg-free shortcake recipe can also be used as a topping for fruit cobblers. If you would like to make a peach, cherry, blueberry, or plum cobbler then you can drop this biscuit dough on top of your prepared fruit in a baking dish and bake away! The sorghum flour in this recipe can be replaced with sprouted brown rice flour or a mix of brown rice flour and millet flour if need be. If you want to have Whipped Coconut Cream you can place a can of coconut milk in the fridge to chill for several hours.