Serve these delicate and flavorful beets as an appetizer dipped in plain organic yogurt, or as a side dish with your evening meal. They are also wonderful topped on lettuce salads drizzled with a balsamic vinaigrette.

Yams, which in the United States are actually sweet potatoes, are an excellent source of beta-carotene, vitamin C, and Vitamin B6. Beta-carotene is a powerful antioxidant, which works in the body to help eliminate free radicals. Vitamin B6 is needed to convert homocysteine into the beneficial amino acid cysteine. High homocysteine levels are associated with an increased risk of heart attack and stroke.

Make this dish during the bounty of the autumn harvest. It can be served with baked chicken or fish or a bean stew and a green salad. You can vary the vegetables according to what you have on hand.

Serve these scrumptious beans for a summer meal with the Lemon Millet Patties and a large garden salad for a balanced meal. If you do not want to cook your own beans for this, or are pinched for time, you can use 3 cans of navy beans in place of the dry navy beans, water, and garlic cloves.

Make this delicious dairy-free pesto in the summertime when fresh basil is in season, and freeze in small containers for later use. This pesto is delicious served over cooked gluten-free noodles or baked fish. It also works well tossed with lightly steamed vegetables, or spread onto a baked gluten-free pizza crust.

Olive tapenade is delicious used as a dip with carrot sticks, flax crackers, or spread onto baked fish. You can also use it as a garnish for white bean soup.

Guacamole is delicious served with many of the recipes in this cookbook. Try it with cooked Black Beans and Sticky Brown Rice or serve it as a dip with cucumber and radish slices!

Raita is a classic Indian condiment that provides a cooling accompaniment to many spicy dishes. Try serving a dollop of raita atop a serving of Chana Masala or Lentil and Kale Dal or Fresh Vegetable Curry. Use the Coconut Milk Yogurt if you are dairy-free.

Serve this sauce over sautéed broccoli, tofu, chicken, or baked fish. It is also wonderful served over the Lemon Millet Patties.

Serve these tasty and nutritious treats to children for an after-school snack. They are also great to take with you on a camping or hiking trip. 

We make this in the fall and winter when the chilly weather has set in. Our children love to drink it. Try and find a local organic apple orchard that sells cider and stock up in the fall when the cider has just been pressed. You can freeze it and use it throughout the season.

This nutrient-dense smoothie can protect your arteries and help lower your blood pressure. Almonds are a rich source of magnesium; in fact, ½ cup provides almost 200 milligrams! Magnesium helps your blood vessels relax, which improves the flow of blood and oxygen throughout the body.

These easy blender pancakes are made with rolled oats and ripe bananas! Serve these delicious egg-free whole grain pancakes with sunflower seed butter and pure maple syrup.

Serve this egg-free scramble recipe with a green smoothie or Breakfast Greens for a balanced plant-based meal.

This is a tasty way to add more flavor and nutrients to plain scrambled eggs. When buying eggs, look for organic, pastured eggs. This means the chickens had plenty of room to roam outside on pasture land, eating their natural diet of grasses and bugs. Avoid “free-range” eggs, which just means the chickens were raised indoors in large hen houses and fed a diet of non-organic grains (often genetically modified).

These potatoes are great for a hearty Sunday morning breakfast. Serve with scrambled eggs and a fresh green salad for a balanced meal.

Greens for breakfast? Yes! Greens are great any time of day. Eating fresh organic leafy greens with your morning meal helps to stimulate the effective digestion of fats and proteins from other parts of your meal. Strong digestion will give you more energy, less digestive problems, and healthier skin! Try fresh greens with your favorite salad dressing, or simply top with the lemon-olive oil dressing below.

This simple sweet potato side dish is quick to prepare and is perfect comfort food for a chilly evening. Serve it along with seared pork chops or roasted chicken and roasted brussels sprouts or a kale salad.

This peanut rice noodle salad makes for a satisfying lunch or light dinner meal. If you do not eat shellfish, seared sliced chicken or tofu can be used instead.

This creamy parmesan chicken and rice is a comforting one-pot meal that is reminiscent of risotto with far hands-on cooking time. Serve with a simple green salad for a comforting dinner.

I love to make this sauce to top sautéed dark leafy greens and cooked quinoa, or use it as a dip for the Thai Salad Rolls. You can also thin it out with a small amount of water and use it as a salad dressing. If you are allergic to peanuts, then replace the peanut butter with sunflower seed butter.

This cabbage slaw is so simple to prepare and completely packed with salty tangy flavor. I like to serve this slaw with enchiladas, burrito bowls, tacos, and quesadillas.

Making your own coconut milk is simpler than you think and takes just minutes. All you need is water and unsweetened shredded coconut, a high-powered blender, and a few minutes. Use coconut milk in smoothies, or for curries—anywhere canned coconut milk is called for.

This is one of my go-to recipes when I have herbs that need to get used up. If I am not ready to make the chicken right away, I like to freeze the seasoned butter in ice cube trays for use later. When I prepare the butter ahead of time, this dish requires almost no prep time and comes together quickly.

Serve these flavorful chicken burgers on a traditional burger bun with your favorite toppings such as lettuce leaves and sliced red onion, or use them to top a bed of mixed greens with cherry tomatoes, red onion, cucumber, and olives.

Serve this skillet dish over riced cauliflower for a nourishing low-carb meal. It can also be served as a filling in a bun, wrapped in a tortilla, or served over cooked pasta.

This comforting Squash recipe has all the savory flavors of fall and winter and is simple to prepare. It is best prepared in a baking dish with a lid but can be made in any baking dish covered tightly in foil if you don’t have one with a lid. Serve with Brined Pork Chops or Herb Roasted Turkey Breast and Roasted Brussels Sprouts.

This basic egg salad recipe makes for a satisfying and nourishing lunch or snack. Serve it on a bed of mixed greens with your favorite vegetables such as cucumbers or carrots, use it to top your favorite crackers, or make the classic egg salad sandwich.

Frittatas are a great way to use up leftover ingredients in your fridge. I like to make a frittata at the end of the week to use up my groceries before I restock. They come together so quickly and make a great breakfast or dinner! I like to serve them along with some fresh greens and roasted potatoes for a complete meal.

Chickpeas, also known as garbanzo beans, are an essential ingredient when making homemade Hummus. They can also be a great addition to soups and salads, or sautéed in a cast-iron skillet or roasted with some spices for a crunchy snack. You can also use them as the main ingredient in homemade vegan burgers!

Black beans are great when added to salads, soups or chilis or used as a filling for burritos, enchiladas, or quesadillas.

Shakshuka is in the regular meal rotation at my house. It comes together quickly and is so savory and comforting with its rich and salty flavors from the tomatoes and peppers, spices, olives, and feta. It is a one-pot meal that can be served any time of day, although I usually make it for dinner. If I want it to be extra hearty, I sometimes add cooked sausage. It is great served with crusty bread or pita for dipping, but can also be served over your favorite cooked whole grain or riced cauliflower.

Who doesn't love a baked potato! This meal is a fun one to serve to your family or a larger group of people. Get creative with the toppings and serve them in small bowls at the table so everyone can choose what they want.

Basic scrambled eggs are a must-have technique in your cooking repertoire! They can be dressed up with your favorite fresh herbs like parsley, basil, or dill, or cheeses like feta and parmesan. Vegetables such as sautéed zucchini or bell peppers can be mixed for even more color, nutrition, and flavor. The water in this recipe helps to keep the scrambled eggs fluffy, but you can add your favorite dairy or non-dairy milk in its place.

This creamy cooling dressing is the perfect topping for Burrito Bowls, or a crunchy salad with romaine lettuce, shredded cabbage, and cherry tomatoes. It can be stored in the fridge for a couple of days but will start to turn brown so it is best used right away.

Burrito bowls are a satisfying and nourishing meal that can easily be switched up depending on the season. Consider setting up the ingredients like a taco bar and letting your family choose what they want to add to their bowl. Shredded cheese, salsa, fresh corn, roasted sweet potatoes, or shredded chicken would all be delicious toppings in addition to the ones listed in the recipe.

Yogurt bowls are quick to prepare on busy mornings and can easily be modified to fit the season and your dietary preferences. I like to use Greek yogurt because I enjoy the thicker creamy texture, but you can use your favorite style of plain yogurt. Try making your own at home with this recipe for 24-hour Instant Pot Yogurt. Fruits such as pomegranate, berries, stone fruit, or bananas are excellent with yogurt. Use your favorite type.

Delicata squash is a sweet and tender winter squash with edible skin. It can be roasted plain, but this version with just a touch of coconut sugar adds a little extra something. Serve this squash with a whole roasted chicken and a kale salad for a warming winter meal.

This is one of my favorite salad dressings to make. The lemon is bright and slightly sweet, without being too acidic. This dressing is perfect on a simple salad of fresh spring greens, and it also holds up to heartier greens like massaged kale.

Baked Potatoes are delicious on their own, served as a Loaded Baked Potato, orgreat to use as a head start ingredient for other potato dishes like this Baked Potato and Kale Breakfast Hash. When made in the oven, baked potatoes are lightly crisp on the edges and soft and fluffy on the inside. When made in the Instant Pot, the same crisp skin is not achieved, but they are ready in a fraction of the time and do have the same soft inside texture.