This is one of our favorite raw desserts. I love giving my children a slice knowing it is full of healthy fats, fiber, and antioxidants. Serve it with candles in lieu of a birthday cake or for an Easter brunch. 

Having nut-date energy bars in our refrigerator is indispensable for our family. I can serve them for breakfast with a green smoothie and bring them along on hikes or outings with my children. I prefer to make a double batch of this recipe when making it, which makes thicker bars. If you don’t have macadamia nuts, try pecans.

My children love the combination of mint and chocolate chips and I feel good serving them this ice cream knowing that it is providing them with healthy fats and a slew of antioxidants. The avocado gives the ice cream a light green color and helps to make it very creamy. Be sure to use a high-powered blender as the avocado and coconut milk thicken up immediately after you start the blender.

My children love anything with curry, and are especially fond of the flavors of Morocco. I always ate a lot of curried dishes while pregnant and breastfeeding and then offered them curried dishes by twelve months of age. From these experiences, their taste buds adapted to accept and enjoy these flavors. I like to make this recipe on a busy weeknight and serve it over cooked quinoa for a simple, balanced meal.

Here in the Pacific Northwest, from February through April, we go out as a family and harvest nettles. All you need is a pair of gardening gloves, scissors, and a large paper bag. Nettles are best harvested when they are young, just a few inches high. This is the time when the energy and nutrients of the plant are going into the leaves, rather than later in the summer when energy is put forth into seed production. We dry our fresh nettles in a dehydrator and then place them into a food processor to break them down further. I store the pulverized, dried nettles in glass jars.

This recipe uses whole grains instead of flours. By soaking the whole grains overnight in an acidic medium, stored minerals become more available and starches become more digestible. Making muffins this way is actually much easier and faster than using a flour-based recipe.

Griddle cakes, hot cakes, pancakes—they are all the same thing—a whole grain flour mixture usually made into a thin batter with milk and eggs. Back in the day when raw milk soured naturally due to lack of refrigeration and farm fresh eggs were outside your back door, pancakes were made because those ingredients needed to be used up. Soaking your grains overnight in some sort of acidic liquid begins to break down phytic acid and release some of the grain’s minerals. Feel free to substitute other whole grains for the ones used in this recipe.

This potato salad has a creamy dairy-free dressing made from shelled hemp seeds and raw cashews. It is incredibly nutritious, full of omega-3 fatty acids and magnesium. The dressing, once chilled in the fridge for a few hours, also makes a great dip for raw vegetables. If you cannot find purple potatoes, use red or yellow potatoes instead.

I make this recipe quite often during mid to late summer when cucumbers, tomatoes, and mint are at their peak. Combined with some homemade energy bars, this salad makes a great picnic lunch during a day hike on the trails. I pack it in small stainless steel lunch containers for each child.

When kale is tender and young it is best eaten raw. You’ll find it is slightly sweeter and not very bitter. This salad pairs well with just about any meal. Serve it with a bean soup and breadsticks or baked salmon and black rice as part of a balanced meal.

This recipe is perfect for lazy weekend breakfasts or large family brunches in early autumn when the fresh corn and squash are in abundance. If fresh corn is out of season, use about 1 ½ cups of frozen organic corn instead. Serve with an arugula salad for a nourishing, balanced breakfast or weekend brunch.

I like to make up a batch of this gluten-free dough and give it to my children to knead and make shapes out of. It is a relaxing after school activity for them and they help contribute to the evening meal! Use this recipe for breadsticks or omit the dried rosemary and form dough into balls to bake into dinner rolls. You can sprinkle the tops with sesame seeds or add seeds to the dough before kneading. Try sunflower, pumpkin, flax, and poppy seeds! This recipe is very versatile, have fun with it!

Use this quick and easy recipe to serve with tacos or to top homemade enchiladas. This recipe is especially good with the Raw Burritos. If you don’t own a food processor you can finely chop  all of the ingredients, though using a food processor cuts preparation time in half. I like to dice the tomatoes—if they are processed along with the rest of the ingredients the salsa gets very watery.

If you are in a quandary as to what to make for dinner, try this recipe! Serve the nuggets with organic honey mustard for dipping, Oven Fries, and a steamed or raw vegetable for a quick, nutritious, child-friendly meal.

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.

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.