This flavorful, antioxidant-rich dressing is brimming with fresh herbs like chives, oregano, and basil—each offering unique phytonutrients to support your body’s natural detoxification and immune resilience. Serve it over your favorite lettuce and vegetable salad, or toss it with lightly steamed vegetables for a bright, nourishing boost.

Serve this delicious red wine vinaigrette with chopped romaine lettuce, tomatoes, and cucumbers for an easy weeknight salad!

Serve this light and zesty lime vinaigrette with a spicy green salad, such as arugula, topped with cooked black beans and diced avocado. 

This creamy Asian-inspired ginger dressing is delicious served over a lettuce and cabbage salad with other Asian-inspired dishes such as Apricot Glazed Chicken, Chicken and Broccoli Stir Fry, or a Brown Rice and Tofu Salad. 

I like to use creamy Yukon gold potatoes in this recipe though any variety will do. This is a great meal to serve on a busy weeknight when you may not have a lot of time to cook. Serve with some lacto-fermented vegetables or a raw celery and carrot platter for an easy, nourishing meal.

This custard is super simple to prepare and requires no cooking. It can be made in minutes! I prefer to use pastured beef gelatin in my recipes. 

With only a few ingredients, this recipe can be made very quickly. Kale is great for breakfast, lunch, or dinner. Serve this delicious vegetable dish as part of a balanced dinner.

Serve this light dessert after a hearty, rich meal. You can switch out the peaches for frozen bananas, and the raspberries for blueberries. Frozen mango chunks also create a very creamy, natural sorbet! Get creative and combine your favorite fruits. For this recipe though, it is important to always have at least one creamy fruit (mango, banana, peach), then you can add in other non-creamy frozen fruits for more color, flavor, and nutrients (raspberries, strawberries, pineapple, blueberries, blackberries).

Massaman, pronounced [mát.sā.màn], is a relatively mild curry dish blending Persian and Thai cuisine. The name came from “Mussulman” or a form of the word Muslim. Use my curry recipe below or create your own variations using whatever vegetables and meat you have on hand.

This dessert takes only about 10 minutes to cook. Serve this nourishing, low sugar dessert with a dollop of plain organic yogurt (dairy or coconut) and a sprinkling of chopped toasted walnuts.

When purchasing cauliflower, make sure the tops are white. If the florets have begun to spot brown or purple, it is past its nutritional peak. Cauliflower is an excellent source of the disease-fighting nutrients indole-3-carbinol and sulforaphane. These two nutrients act together in the body to destroy and sweep out cancerous cells.

This is a wonderful, warming fall soup infused with Thai flavors. If you like a little less spice, then add half the amount of red chili flakes. This soup freezes very well, so stock your freezer while squash is in season!

Dal is an Indian stew made with lentils and spices, which is usually served over rice. It is very easy to make and portions can be frozen for later use. Serve this hearty dal with Indian Fried Rice and thinly sliced green cabbage tossed with my Cilantro Vinaigrette.

This soup is a great dish to prepare when you don’t have a lot of time; I use a food processor for all of the chopping, which cuts the preparation time in half. Serve this soup over cooked brown jasmine rice or white basmati rice. This soup also freezes well for later use.

Roasting red bell peppers brings out their sweetness and gives them a slightly smokey flavor. If you've never roasted fresh peppers before, follow my tip below. It may feel intimidating but it's actually incredibly easy! This soup has a medium rating for spiciness, if you like it mild add ½ teaspoon less of the crushed red chili flakes, or ½ teaspoon more for a hotter soup. Serve this soup with baked fish or chicken and a green salad.

This soup makes a wonderful fall or winter meal and freezes well for later use. Serve with roasted winter squash for a balanced, nutrient-dense meal. If you can't find organic bone-in turkey breast then use a whole organic chicken instead. 

Ginger contains compounds called gingerols. These compounds act as a powerful anti-inflammatory. Include fresh ginger regularly in your meals to assist in lowering inflammation! This delicious salad dressing will keep you coming back for more. It can also be drizzled over steamed vegetables or cooked whole grains. Store the dressing in a glass jar in the refrigerator for up to 10 days. When ready to use, place the jar under warm running water to thin out the olive oil.

This nutrient-dense salad creates an energizing lunch. The diverse array of flavors and textures are a delight to the taste buds! I often like to add some steamed cubed beets, which add even another dimension of color and flavor. Any dressing will work here, but the Lemon-Tahini Dressing below is especially luscious.

Raw leeks, olives, steamed potatoes, and tomatoes come together to create a brightly flavored anti-inflammatory potato salad! Olives are an excellent source of vitamin E and monounsaturated fats.

Asparagus is a great source of vitamin K1, folates, vitamin C, beta-carotene, and potassium. Asparagus also contains a large amount of inulin, which is a carbohydrate that our bodies cannot digest. The friendly health-promoting bacteria in our large intestine, such as Bifidobacteria and Lactobacilli, do digest it, though. When we feed the friendly bacteria in our gut, their growth increases, which shields out the more harmful bacteria that can have negative effects on our health.

Serve this simple vegetable dish alongside a bean or chicken curry.

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 appetizer served with carrot sticks, flax crackers, or gluten-free baguettes. You can also use it as a garnish for white bean soup. Serve this nourishing appetizer as part of a holiday gathering!

This simple guacamole is creamy, refreshing, and the perfect way to enliven almost any meal. Dollop it onto tacos, nourish bowls, or roasted vegetables, or serve it as a dip with fresh cucumber and radish slices. Rich in healthy fats, fiber, and potassium, avocados offer both flavor and function—making this an easy, everyday staple for deep nourishment.

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.