This tea is delicious served hot or cold on ice. It has a flavor akin to black tea, only milder with rose-flavored undertones. Be sure to use organic dried rose petals as roses are normally sprayed with pesticides. Bulk herbs can be found at your local health food store or a local herb store.

I love the flavor of soured buckwheat flour and so do my children. We like to make these and set out different fillings for everyone to make their own crepe. Our favorite fillings are sautéed apples with cinnamon; Vanilla Plum Butter, homemade blueberry-honey jam; sautéed spinach and caramelized onions; and fresh peach slices with almond butter.

Making true “sun-dried” tomatoes can be done in a very dry, hot climate in the summertime such as in parts of the southwest and west. Here in the Northwest it is far too moist to dry anything out in the open so we need to use a food dehydrator. Roma tomatoes work best for this recipe because of their low moisture content. Dried tomatoes can be rehydrated with hot water to make tomato sauce or pizza sauce. They are great added to soups that will be pureed. I also use them to make savory crackers and flatbreads.

We grow both Thai basil and cucumbers in our garden, both of which our children like to snack on all summer long. This salad has a little zing from the coconut vinegar and a little spice from the red chili flakes. Feel free to adjust amounts to your liking. Serve with the Thai Fish Curry for a nutritious summer meal.

This raw pudding is similar to tapioca pudding. The chia seeds expand and release their gelatinous substance when soaked in a liquid. Serve pudding in small bowls topped with fresh raspberries, blueberries, or sliced fresh strawberries.

This moist, spongy grain and dairy-free cake is quick and easy to make. This recipe makes enough for a single 9-inch cake; double both the cake recipe and frosting recipe for a beautiful double layered cake. Frost with the Chocolate Avocado Frosting or drizzle individual slices with Fudgy Coconut Frosting and top with fresh berries.

Use this simple recipe as a replacement for whipped heavy cream; dollop on top of fresh strawberries and blueberries, or use to frost cupcakes. The coconut cream will begin to soften as it sits at room temperature, and will soften quickly on a hot summer afternoon so be sure to keep it chilled. You can easily re-whip it after you remove the container from the refrigerator.

Pizza is so versatile. You can make a simple vegetable pizza and serve small slices as a party appetizer or load on the toppings for a full meal. This is a thin crust with a crispy bottom and a slightly chewy center. I bake it on my 15-inch round pizza stone. Sometimes we fully bake the crust and then add a layer of pesto, fresh baby spinach, sliced cherry tomatoes, a few dollops of Cashew Sour Cream and serve it fresh.

Before refrigeration, people used to harvest and place roots, tubers, and other hearty winter vegetables into their root cellars to store for the winter, such as carrots, parsnips, celery root, turnips, beets, rutabaga, sunchokes, potatoes, cabbage, and onions. Along with any homemade vegetable ferments, these were the only vegetables available during the colder months in northern climates. Use any combination of the above winter vegetables for this hash recipe. I like to use part rutabaga, part carrot, and part winter squash for a simple, flavorful combination.

I like to make these savory grain-free, protein-packed pancakes on a summer morning before we head out for the day. Combined with a green smoothie they create an energizing breakfast! These store well in the refrigerator, but if you prefer to make a smaller batch just halve the recipe. Top each pancake with a dollop of sour cream and chopped parsley if desired.

This moist and delicious bread is a great way to use up the abundance of summer squash! Serve with with green tea, poached eggs, and cultured vegetables for breakfast.

Serve this nourishing, hearty soup with some crusty sourdough (gluten-free) bread and a few spoonfuls of lacto-fermented vegetables. Using homemade beef bone broth for the base for this soup creates a lot of flavor and increases the nutrient-density of this recipe. 

Blueberries and peaches are the highlight of the summer, available from mid-July through September, though if fresh fruit is unavailable then frozen berries and peaches work just fine. This oat-free crisp is easy to make and is always a crowd pleaser!

This recipe for garlic-infused olive oil is essential for garlic lovers who are following the Low-FODMAP diet but is delicious for everyone. Try using it to make salad dressing when you want some garlic flavor without the harshness that raw garlic sometimes brings.

The flavors in this quiche were inspired by the traditional Greek spanikopita with feta, spinach, and dill. Serve with a green salad for a nourishing meal at any time of day.

These zucchini fritters are great to make in the summer when zucchini is so abundant, but they can be made any time. Serve them with grilled chicken and a green salad for dinner or a poached egg for breakfast.

These pancakes are not overly sweet on their own, and could be used as a savory base for a poached egg and some fresh salsa if sweet breakfasts are not your thing. 

Serve these delicious low-FODMAP stuffed peppers with a large garden salad for a yummy late summer dinner. They are also delicious served with grilled balsamic chicken and grilled zucchini!

Serve this jam on top of your favorite pancakes or oatmeal, or stir a spoonful into a bowl of yogurt or cottage cheese. This recipe also works well with strawberries, just quarter them before they begin to cook. 

This is my go-to popcorn recipe, but I like to mix it up sometimes by adding other spices or dried herbs such as garlic powder or curry powder. If you are following a specific diet plan, just make sure the spices you choose are compliant.

Serve this fresh salsa with organic corn tortilla chips or use it to top a burrito bowl with brown rice, cooked ground meat or grilled chicken, and a red cabbage slaw. 

I like to make a batch of this salad dressing to have available in my fridge throughout the week. I have found that I am significantly more likely to eat salads if I have a dressing already prepared and waiting. This dressing is simple and works with a variety of salad ingredients. Choose your favorite!

Serve these pork chops with your favorite potato dish, roasted vegetables, and a salad for a satisfying dinner.

Serve this chia pudding with a hard-boiled egg for an extra boost of protein in a quick grab and go style breakfast or for a healthy afternoon snack!

This is a refreshing and bright anti-inflammatory smoothie packed with citrus flavor. If you have any smoothie leftover, pour it into popsicle molds and freeze for a treat later. A high-powered blender is required to make this recipe; a regular blender won't work!

This omelet is light and delicious. Feel free to mix up the herbs to your taste. Basil, dill, and parsley are all delicious here. I like to serve omelets like this with a side salad or fresh fruit.

Serve this dip on a snack board with your favorite vegetables for dipping, or use it as a dressing on a kale or romaine salad. This ranch dip is delicious right away, but even better after stored in the refrigerator overnight so the flavors have some time to meld together.

This is a great recipe to prepare for busy fall and winter mornings when you want something warm and filling for breakfast. I like to serve with almond milk, peanut butter or chopped walnuts, and fresh fruit or a little chia jam. Steel cut oats take longer to digest compared to rolled oats, so you will feel fuller longer and have a better blood sugar response.

Pesto is the definition of summer to me and has always been a staple in my home. I love to use my garden basil to make fresh pesto and freeze it in small jars or ice cube trays to use in quick meals throughout the winter. Pesto makes a great addition to almost anything.

This is one of my go-to salmon recipes because it is simple to make and packed with flavor. I like to serve it with roasted potatoes and broccoli as well as a green salad. This recipe has been designed for the Low-FODMAP diet, if you are not following this diet then use regular extra virgin olive oil and add 1 to 2 crushed garlic cloves to the dijon sauce.

This a great breakfast when you are craving something a little extra special, but still satisfying and nutritious.

Serve these egg muffins at your next brunch party or make them on the weekend to have available and ready for quick breakfasts throughout the week. This is a forgiving recipe and works well with a variety of different herbs and vegetables such as basil, parsley, bell peppers, zucchini, mushrooms, or butternut squash. Just make sure whatever vegetables you choose to use are compliant with the diet plan you are following.

These carrots are the perfect side dish that is quick enough to make for a weeknight dinner, and elegant enough to round out your holiday table.

These slightly sweet and savory sausages are a satisfying breakfast on a crisp fall or winter morning. Serve them with a side of sautéed greens and some leftover potatoes or cooked grains for a balanced breakfast.

This savory vegetable soup is a satisfying meal to serve towards the end of summer as produce is at the height of harvest and the evenings begin to cool off. To make this soup extra special, top it with a scoop of homemade basil pesto. I developed this soup for the low-FODMAP diet, so if you're not on this diet use the whole leek (white and green parts).

This savory soup is extra satisfying on any chilly fall or winter evening. If you eat dairy, I recommend topping the soup with a sprinkle of finely grated parmesan cheese.

Coconut rice is a nice alternative to plain brown rice and has a rich texture and ever so slightly sweet flavor. It makes a great base for curried meats, legumes, or seafood.

This cod dish is satisfying and quick to prepare for a weeknight dinner. Serve it over cooked brown rice with a side salad or your favorite vegetable such as Sesame Steamed Broccoli or Roasted Broccoli. 

This recipe is a great one to prep the night before and then makes a very quick and easy to put together weeknight dinner. Serve with a green salad for a complete meal.

Apple and smoked turkey make such a lovely combination with sweet and salty flavors. This wrap is very satisfying and simple to put together for a quick lunch. If you want to kick this recipe up a notch, try adding some homemade avocado aioli as the base layer of the wrap.