have something beautiful and delicious for you—just in time for your 4th of July celebrations. This no-bake raw berry tart is not only stunning to look at, but also packed with nutrient-dense ingredients that deeply nourish your body while satisfying your sweet tooth. Tarts might look complicated, but once you try making this one, you’ll see how simple it really is. No oven required. Just a tart pan, a food processor, and your favorite summer berries.

Try making these healthy, vegan, gluten-free cookies on a rainy afternoon with your children. They will surely brighten your day! Recipes made with freshly ground buckwheat flour (from raw groats) do not require the addition of xanthan gum in order to hold together without crumbling. Buckwheat is a grain that is quite often cross contaminated with gluten grains so be sure to purchase your groats from a certified gluten-free mill, such as Bob's Red Mill.

You’ll love this simple, gluten-free flatbread recipe so much it will likely become a staple in your home! It is made entirely from soaked gluten-free whole grains....no flours! The grains are soaked overnight, 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.

Today we have another guest post from a fellow blogger and friend, Hallie Klecker, who has created an amazingly simple and nutritious "cheesecake" recipe for a mini muffin pan. Hallie has a fabulous cookbook and blog that are both gluten-free, dairy-free, and revolve around whole foods. She tells her story below. ~Ali

Cruciferous vegetables like broccoli, kale, cabbage, and arugula are more than just nutritious—they’re biochemical powerhouses that support your body’s natural detoxification, reduce inflammation, and promote hormone balance. But their healing potential isn’t just in what they contain—it’s in how you prepare and eat them. This post explores why eating raw (or lightly cooked) crucifers matters, how to boost sulforaphane production, and the science behind using everyday foods to gently activate your body’s detox pathways. Let these humble vegetables become catalysts for profound cellular renewal and daily allies in your transformation.

Here is the recipe you've all been waiting for! I posted a photo of this gluten-free bread to our Facebook page over a month ago and received quite a bit of excited feedback. Yeast-free bread is so simple and quick to make because there is no rising time! Just mix the ingredients together and pop it in the oven.

The other morning I slept in and came downstairs to see my oldest daughter, Lily, put a pan of something into the freezer. I asked her what she made and she responded: "frozen coconut banana cream bars." We all enjoyed them as a treat throughout the day. Then later I saw her on the computer (which rarely ever happens) and asked her what she was doing. "Oh, I'm just typing up a recipe for a blog post" she responded. So what you see written below, including all of the photos, is by my 11-year daughter.

This simple pasta dish captures the essence of summer with sweet, roasted cherry tomatoes, creamy feta, and fresh basil. Everything roasts together in one pan while the pasta cooks, infusing the tomatoes with deep, jammy flavor and softening the feta into a rich, tangy sauce. I use a gluten-free yellow lentil and rice spaghetti noodle here for its satisfying texture and extra boost of plant-based protein. It’s a quick, nourishing meal that feels both comforting and fresh—perfect for busy weeknights or a relaxed evening on the patio.

This healthy little cookie recipe came to me in a flash the other day....all written out in my mind. I knew I had to get busy in the kitchen and make them. They turned out great the first time! Living in the Pacific Northwest we have an ample supply of hazelnuts so I like to use every opportunity I get to incorporate them into my recipes. If you don't have hazelnuts on hand try using raw organic almonds instead.

This grain-free cake is a tender, wholesome treat made with freshly grated zucchini and carrots, antioxidant-rich olive oil, and warming spices. Naturally sweetened with maple syrup and topped with a dreamy honey cream cheese frosting, it’s the kind of dessert that feels both nourishing and indulgent. Almond and coconut flours create a moist, delicate crumb while offering plenty of healthy fats to keep you feeling balanced. Serve this cake for a summer gathering, a weekend brunch, or simply as a refined sugar-free treat to savor with tea.

This refreshing slaw offers a simple yet powerful way to support your body’s natural detoxification processes, using cruciferous vegetables like green cabbage and black kale as its foundation. It’s tossed with lime juice, olive oil, green onions, cilantro, and finished with a sprinkle of toasted pumpkin seeds for a satisfying crunch. Rich in sulforaphane precursors, fiber, and phytonutrients, this slaw gently activates Phase II detox pathways and supports digestion and hormone balance.

These egg-free, nut-free cilantro-lime halibut burgers are fresh, flavorful, and perfect for warm-weather meals. Infused with garlic, lime zest, green onion, and a gentle kick of chili, they’re tender yet hold together beautifully—no eggs or nuts required. A handful of real-food ingredients comes together quickly in a food processor to form golden, herb-flecked patties that sear to perfection. Serve them in lettuce wraps, over greens, or alongside a tangy slaw for a protein-rich, naturally gluten-free meal that’s both satisfying and light.

These wholesome tahini oat cookies are soft, chewy, and deeply satisfying—perfect for when you want a naturally sweet treat without the sugar crash. Made without eggs, nuts, gluten, dairy, or refined sugar, they come together quickly using pantry staples and just one bowl. The tahini adds a rich, nutty flavor that pairs beautifully with oats, creating a cookie that’s as grounding as it is nourishing. Enjoy them as an afternoon snack, tuck them into lunchboxes, or serve warm with a cup of herbal tea. These are the kind of cookies that keep your body and taste buds in harmony.

This raw cruciferous detox slaw is one of those recipes I make over and over again. It’s crisp, refreshing, and endlessly adaptable—something I prepare several times a week, each time with a little variation depending on what’s fresh, seasonal, or intuitively calling to me. At its core, this slaw features raw cabbage and kale—two cruciferous vegetables rich in glucosinolates, compounds that support the body’s detoxification pathways through the formation of sulforaphane and other bioactive metabolites. Preparing them raw preserves their delicate enzymes and enhances their cleansing properties.

When we think about detoxification, fiber rarely gets the spotlight. Yet it’s one of the most essential and effective tools your body uses to eliminate toxins every single day. Fiber isn’t just for digestion—it’s your internal clean-up crew, guiding waste out so you can feel light again. Without enough of it, toxins—including estrogen byproducts, bile acids, heavy metals, and environmental pollutants—can get reabsorbed into circulation, straining your liver and making you feel sluggish, inflamed, or hormonally imbalanced. Fiber plays a crucial role in Phase III detoxification—the final step where toxins leave the body. Without adequate fiber, toxins can be reabsorbed through the gut wall—a process called enterohepatic recirculation—leading to a heavier toxic burden and increased inflammation.

We have a garden full of vibrant, tender collard greens right now—lush, green leaves that inspired me to create these nourishing raw wraps filled with pumpkin seed pâté and served with a gingery cashew butter dipping sauce. These wraps are a refreshing, plant-powered meal that’s naturally grain-free, gluten-free, and full of flavor and texture. Even my children enjoy them! Well—my 8-year-old thinks they're just okay, and the littlest one prefers to nibble on the pâté and cucumber strips, but the rest of the gang devours them with delight.

I'm so excited to share this dandelion root chai tea recipe with you today! It makes a beautiful coffee substitute for anyone looking to reduce caffeine. And truly, is there anything more comforting than a warm, spiced drink on a cold winter or spring morning? There’s something deeply grounding about preparing this tea. The act itself is a kind of ritual—a slowing down, a returning. In Ayurveda and traditional herbalism, bitter herbs like dandelion root are revered for their power to awaken digestion. Dandelion stimulates the secretion of bile, helps the liver do its vital detoxifying work, and supports the early phases of digestion—signaling the body that nourishment is on its way.

These sautéed greens come together in minutes and offer a deeply satisfying, savory way to enjoy a generous portion of dark leafy greens. When gently wilted with garlic and a splash of vinegar, dark leafy greens transform into something tender, flavorful, and grounding. Cooked greens are not only easy to digest—they’re also a concentrated source of minerals. Each serving of this recipe offers over 500mg of calcium, making it an excellent plant-based source of this essential nutrient.

This roasted sweet potato and black bean salad is a colorful, crowd-pleasing dish that’s perfect for summer gatherings, potlucks, or easy weeknight dinners. The natural sweetness of roasted sweet potatoes pairs beautifully with protein-rich black beans and a zesty lime vinaigrette. Add sliced avocado and toasted pumpkin seeds for extra flavor, fiber, and a boost of essential nutrients like potassium, magnesium, and zinc.

This deeply flavorful and satisfying dish comes together quickly in one pan, making it perfect for busy weeknights. With warming spices, ground beef, and tender cauliflower rice, it’s a nourishing option for anyone looking for a light, low-carb meal that still feels grounding. Pair it with sautéed greens or sliced avocado, or enjoy it on its own for a simple, savory bowl you’ll want to make on repeat.

This hearty, flavorful casserole brings everything together in one dish—black beans, seasoned beef, and rice—baked until tender and perfectly melded. It’s the kind of recipe you can assemble in minutes, pop in the oven, and walk away from while the magic happens. Serve it with sliced avocado, fresh cilantro, a crisp arugula salad with lime vinaigrette, and extra lime wedges for a bright, fresh finish. Ideal for busy weeknights, potlucks, or cozy weekend dinners.

This light and flavorful potato salad is a refreshing twist on the classic. Made with tender baby potatoes and tossed in a zesty Dijon vinaigrette, it’s the perfect addition to summer picnics, potlucks, or outdoor dinners. No mayo here—just bright, herby flavors that let the ingredients shine. Serve it slightly warm or chilled; either way, it’s a simple, crowd-pleasing dish you’ll come back to all season long.

I like to make this healthy grain-free muffin recipe after my children go to sleep at night so they have something nourishing to eat for breakfast—especially helpful on really busy mornings! The other day my daughter wanted to know how much protein each muffin had so she worked out how many grams of protein each ingredient contained and then divided the total number by 12. She came up with 6.3 grams per muffin, not bad.

This cooling, hydrating salad is a celebration of simple summer ingredients. With sweet honeydew melon, crisp cucumber, and mildly bitter frisée, it strikes a beautiful balance of flavors and textures. Frisée—a lacy, lightly bitter green in the chicory family—stimulates digestive secretions and supports liver function, making it especially helpful before meals. Tossed in a lemony vinaigrette, this salad is the perfect way to awaken the palate. Serve it alongside grilled fish for an elegant and refreshing warm-weather meal.

These high-protein overnight oats are creamy, refreshing, and packed with nourishing ingredients to keep you satisfied for hours. Blended cottage cheese creates a smooth, pudding-like base with a subtle tang, while lemon and blueberries add brightness and natural sweetness. Chia seeds and rolled oats provide fiber and staying power, making this an ideal make-ahead breakfast for busy mornings. It’s a delicious way to start your day with protein, flavor, and ease.

If you're looking for an easy, wholesome dinner the whole family will love, this summer chicken and navy bean soup checks every box. It’s hearty yet light, rich in fiber and clean protein, and loaded with summer vegetables. It also offers a generous dose of antioxidants and phytonutrients to reduce inflammation and support healing. Start it in the morning in your slow cooker or whip it up on the stovetop for a quick, nourishing dinner. It also makes excellent leftovers—perfect for busy days or simple meal prep.

Happy Holidays! I created this yummy gluten-free, vegan cinnamon roll recipe about a month ago and have been looking forward to posting it here for you all! It makes a fun treat to share with family and friends around the holidays. This recipe uses a mix of a few gluten-free whole grain flours along with ground golden flax seeds to add structure and tenderness. It's actually a version of the gluten-free breadstick recipe in my new cookbook.

When we think of detox, we often picture green juices, infrared saunas, or herbal protocols. Daily detoxification certainly relies on many foundational elements such as phytonutrients from cruciferous vegetables, fiber to bind and eliminate toxins, and hydration to flush them through. However, at the foundation of effective detoxification is magnesium—a key mineral that supports many of the body’s detox pathways. Magnesium is one of the most abundant minerals in the human body and a cofactor in over 300 enzymatic reactions. It supports liver detoxification, hormonal balance, energy production, digestion, sleep, and nervous system regulation. Yet it’s also one of the most depleted nutrients in modern life.

I adore cranberries as you probably already know if you've been reading my blog. This healthy cranberry orange upside down cake recipe isn't very rich or sweet. In fact, I sweeten it with just a few tablespoons of maple syrup. It's plenty sweet for my family though. Once you cut sugar out of your diet, your taste buds become very sensitive to the sweet flavor and you may find that you simply don't crave or desire sugary foods anymore. 

Here is a hearty, antioxidant-rich, winter pilaf recipe for all of you wild rice fans out there! This simple recipe makes a perfect addition to your holiday table. It can even be used as a stuffing for turkey. I like to add chopped, roasted hazelnuts just before serving. It's seriously good, and good for you!

If there was one thing you could do right now to improve your health would you do it? Eating raw cruciferous vegetables daily might be our saving grace in this increasingly toxic world. Cruciferous vegetables will upregulate or "produce" the enzymes your body needs to eliminate environmental toxins and properly metabolize estrogen. They also provide the sulfur, folates, and magnesium these enzymes need to function optimally. Worried about cruciferous vegetables causing thyroid problems?

There is nothing more nourishing than a bowl of warm vegetable bean soup on a chilly autumn evening! This simple soup can be made in about 30 minutes, perfect if you are crunched for time on a busy weeknight. I like to keep small containers of cooked beans in my freezer so I can pull them out and whip something up in a hurry! You could of course use canned beans, and if you do, the best brand to buy is Eden Organic. They use BPA-free cans and also cook kombu seaweed in with their beans, which helps to make them more digestible.

After my last post I received many requests to share a pumpkin hazelnut muffin recipe that was also egg-free. As many of you know, replacing eggs in grain-free baked treats can be quite a challenge. I've only had a few successes with it myself. So rather than spend hours in the kitchen trying to create an egg-free, grain-free recipe, I made it simple and worked with teff flour to create a moist, wholesome vegan treat that most everyone can enjoy.

I know it is a wee bit early to be posting pumpkin recipes. In fact, the winter squash and sugar pie pumpkins are not quite ready for harvesting yet in our garden; but these cool crisp mornings are beginning to remind me of spicy pumpkin treats! Yesterday morning I baked up a batch of these healthy gluten-free muffins to have for the children as an after-school snack. After school we went to the river and played until dinnertime. These muffins kept them satisfied until we finally sat down for a late dinner.

Ilove a good cobbler, especially in the summer when our kitchen is brimming with fresh fruit! I created this gluten-free cobbler recipe after our first blackberry harvest of the season this year. For those of you not living in the pacific northwest, you should know that blackberries grow everywhere here....a great food to wild harvest and freeze! We recently picked 12 more quarts of berries, made two more cobblers, and froze the rest (and of course enjoyed as many as we could straight from the vines).

My garden is going nuts this year. I've never had so much kale! Everything is so lush and beautiful. I planted rows of sweet onions amongst the kale and other vegetables. Little did I know last spring, but allium vegetables are great at deterring aphids. Almost all of my kale this year is aphid-free. We've been making kale sautés, kale and egg frittatas, creamed kale, kale in soup, kale salads…..kale everything!

In need of a healthy treat for road trips this summer? These date-sweetened, flourless almond butter cookies pack well and are adored by children...a treat you can feel good about giving!

I have not tried this recipe using other nut or seed butters yet. It's possible the recipe might work using roasted cashew butter or roasted sunflower seed butter. I've also only made these with eggs but since the recipe uses just one egg you might be able to replace it with a "chia egg" (1 tablespoon finely ground chia seeds whisked with 3 tablespoons of warm water).

One of my favorite things about summer is heading into the garden and creating a salad from whatever is growing that day. The abundance of fresh, organic vegetables feels like a gift from the Earth—and every bowl is a chance to get creative. Lately, I’ve been hooked on this light and crunchy kohlrabi salad, drizzled with a creamy lemon-dill tahini dressing that I seem to make on repeat. I often double the recipe so I have extra for the next day—it’s that good.

I created this simple plantain crepe recipe one morning on a whim, out of a need to feed my family. The kids were starving, begging for something quick. I had a bunch of plantains on my counter and plenty of pastured eggs in my fridge so I just tossed ingredients into the Vitamix and came up with a very easy gluten-free and grain-free crepe recipe. Everyone loved them, and a few minutes later all of the crepes had disappeared! The kids were hungry for more, so I made another batch, measured everything carefully, and jotted the recipe down so we could make them again.

If you've been shopping at your local Farmer's Market lately you might have noticed some beautiful purplish-green leafy vegetables for sale called mustard greens. My bet is that you've also wondered what you could do with them if you were to purchase them! Mustard greens are spicy and slightly bitter. I like to add them to soups and stir-fries. They are part of the lovely cruciferous vegetable family—the types of vegetables we highly recommend getting into your diet everyday in order to boost your body's own detoxification abilities.