This colorful, phytonutrient-rich salad is brimming with fiber and vitamin C! Bright and zesty, it’s perfect for summer gatherings—serve it at a party, bring it to a potluck, or tuck it into crisp lettuce leaves as a wrap or taco. For a heartier option, serve it over cooked quinoa or alongside your favorite grilled protein.

Serve this delicious salad as part of a summer picnic or with a fresh green salad for an easy, light summer meal. My Herbal Vinaigrette over fresh greens would compliment this spaghetti salad very well.

The trick to making this recipe at a moment's notice is to have your freezer already stocked with chopped watermelon. Then all you need to do is toss everything into the food processor and you can have a healthy, refreshing dessert in minutes!

This gluten-free waffle recipe is full of flavor, crispy on the outside, and soft on the inside, just like a waffle should be. Waffles can be frozen and then reheated in a toaster or toaster oven for convenience. To make breakfasts even easier, plan a day to make a few batches of the dry ingredients up and store them in separate sealed containers. Place the directions and list of wet ingredients on the container.

This incredibly flavorful Mediterranean quinoa salad makes a great lunch! It can be made ahead of time and packed in small containers ready to take to school or work. It can also be served as a side dish for dinner along with baked fish or roasted chicken. Cook a large batch of Basic Chickpeas on the weekend to make this recipe!

These chicken lettuce "tacos" are a great way to use up leftover roasted chicken for a quick, nutrient-dense lunch. Keep a jar of the avocado sauce in your fridge so that you can toss together this anti-inflammatory, high-protein lunch in minutes!

Serve this chutney with a spicy lentil dal or curried vegetable dish. It is also delicious served over grilled wild salmon, roasted sweet potato, and steamed kale.

Serve these cookies along with a green smoothie for a fun after school snack for your children. One packed cup of pitted medjool dates equals about 15 dates. Other varieties of dates work just as well in this recipe.

Use this delicious dairy-free ranch recipe as a salad dressing over crispy greens topped with summer vegetables, or use it as a dip for carrot and celery sticks.This dressing is better after the flavors have had time to meld. Give it about a day and the tartness from the lemon juice will lessen. Store in the fridge for up to 10 days.

This beef stew is perfect if you are following a low-oxalate or low-histamine diet. It is both full of flavor and deeply nourishing. Lamb stew meat can replace the beef stew meat for another delicious variation.

These low-oxalate muffins are delicious hot out of the oven with a drizzle of raw honey. The recipe can easily be modified to make it suitable for the low-histamine diet as well; just follow the modification tip below the recipe.

This is one of my go-to recipes when I need a quick meal for lunch or dinner! I prefer to use wild cod in this recipe, but other types of white-fleshed fish work well too, such as halibut or haddock. The tomatoes, olive oil, and cold-water fish make for an excellent anti-inflammatory and heart-healthy meal!

This nut- and dairy-free chia pudding is so easy to make, and it's a perfect, healthy dessert to satisfy those chocolate cravings! I like to top the pudding with GT's Raw Vanilla Coconut Yogurt, fresh raspberries, and shaved dark chocolate!

Although chicken soup made from a whole chicken can take some time to cook, the end result is a richly flavored, nutrient-dense broth full of high-quality protein and vegetables. Fresh ginger and fresh turmeric flavor the broth and add powerful anti-inflammatory phytonutrients. Red potatoes and carrots provide an abundance of antioxidants. Onions, garlic, and leeks provide a rich source of thiols, which support detox pathways in the body and reduce oxidative stress. Chicken soup is medicine!

This recipe can be made ahead of time and then reheated when needed. Extras can also be frozen if needed. Use this recipe to fill corn tortillas or rice tortillas, or, one of my favorites, napa cabbage leaves! Add in brown rice, avocado, a squeeze of lime, and cherry tomato halves.

Enjoy these perfect little gluten-free and vegan scones during berry season! They are the perfect way to use up some of those freshly picked berries. You may also use frozen berries, just make sure to partially thaw them first! Replace the raspberries with fresh blackberries, black raspberries, diced fresh peaches, or blueberries if desired. With the added moisture from the berries and maple syrup I have made them into “drop” scones, a method that is much easier and quicker to prepare.

If you are planning to serve this recipe for Thanksgiving day and have a lot of cooking to do then it can be prepared a day ahead of time! Prepare the recipe up to baking, place all ingredients into the casserole dish, cover, and refrigerate. When you are ready to cook it, just pop it in the oven! Serve drizzled with homemade Cranberry Sauce. The poultry seasoning I use is a mix of these dried herbs: Basil, rosemary, sage, marjoram, thyme, and oregano.

Tart pastry crust is similar to pie crust but sweeter and more cookie-like. This recipe works for an 11-inch tart pan. Use it with your favorite tart filling recipes or fill it with my dairy-free dark chocolate tart filling recipe! Be sure to use the Superfine Flours in gluten-free pastry recipes. Regular stone-ground flours won't work here. 

This salad is a wonderful addition to a Holiday meal, and it can be prepped ahead of time! To prep this salad ahead of serving, first make the dressing and store it in a tightly sealed glass jar in the fridge. You'll need to bring it to room temp before dressing the salad as the olive oil will harden slightly in the fridge. Prep the pomegranate by removing the arils (beautiful juicy red seeds) and storing them in a covered container in the fridge. Toast the pecans, cool them, and store in a sealed container on the counter.

Fresh fennel is a powerhouse of anti-inflammatory phytonutrients such as anethole, rutin, and quercetin. Anethole, for example, works at the genetic level by down-regulating an inflammation triggering molecule called NF-kB. Fresh fennel is also a good source of vitamin C, fiber, and potassium. Enjoy this antioxidant-rich smoothie for breakfast or a late afternoon snack! 

Enjoy this phytonutrient-rich warm beverage daily! Matcha powder is made from very finely ground young green tea leaves. A high-quality matcha powder will taste sweet, not bitter. I use this ceremonial grade or latte grade matcha powder.

Serve this salmon recipe with cranberry sauce in place of turkey at your Thanksgiving table. Pictured here is wild Alaskan sockeye salmon, but king or coho work well too! Cook for about 10 minutes per inch of thickness. These thin sockeye fillets only take 8 minutes to bake!

My children love this punch, it's not too sweet and has just the right amount of cranberry zing! Serve it with a holiday meal or at a holiday party. I use organic unsweetened cranberry juice concentrate in glass jars. You can find this in the juice section from your local health food store.

This tea is great for children who may have eaten a food that doesn't agree with them, or for children with food sensitivities who ate something they have reacted to. We dilute this tea with water for our younger children. The younger they are, the more dilution. You'll have to decide the best ratio of water and tea for you. Strain tea and store in a large glass jar in the refrigerator. When ready to serve, heat in a small pot. The licorice makes this tea naturally sweet but you could add a touch of fresh honey to each cup if desired.

Spoon some of this warm sauce over slices of Vegan Pumpkin Cheesecake, Holiday Turkey, Baked Salmon, or baked winter squash for Thanksgiving or Christmas. If you do not want to use the coconut nectar or agave nectar then try frozen organic apple juice concentrate instead.

This creamy, spicy tahini dip is bold, addictive, and just the thing to wake up your veggies or grain bowls. The original recipe from the book I Am Grateful calls for ¾ cup fresh coconut milk. Since I didn’t have any young coconuts sitting around, I used canned, organic coconut milk and part water to replace the fresh milk. I also replaced the ¼ cup of white miso called for with ½ teaspoon of Herbamare (or sea salt). 

Eating raw food, especially raw vegetables and greens as part of your meal can be helpful to digest other parts of your meal. Kale is a bitter dark leafy green. Bitter foods first stimulate the production of amylase in the mouth (a starch digesting enzyme). Then, in the stomach, bitter foods stimulate the hormone gastrin that in turn stimulates the release of gastric acid.

Serve this wholesome, gluten-free dessert at your Thanksgiving or Christmas celebration. Warm up a fresh cranberry sauce just before serving for guests to spoon over their slices. Be sure to keep the cheesecake covered in the refrigerator until ready to serve. This recipe can be made up to a day ahead of time.

This hearty, nutritious hemp bread is great for making nut butter and jam sandwiches. It is also great for toast in the morning. I would suggest making a few loaves at a time, let them cool completely, slice them, and then freeze. That way you have a loaf ready to go when you need it.

This low-oxalate turkey hash is delicious served for breakfast, lunch, or dinner! Add a large handful of fresh broccoli sprouts to each serving to increase detoxification and anti-inflammatory nutrients. 

Unsweetened shredded coconut makes a great gluten-free breading for fish and chicken! The fish cooks very fast so make sure you don't overcook these; they will dry out if cooked too long. Also, have the skin cut off when you purchase the fish. It's is much easier that way! If you decide to do it yourself, just make sure your knife is very sharp.

This recipe can be made ahead of time and then reheated in a pan. To reheat add a few tablespoons of water to the pan before adding the pilaf. Sauté until warmed. For variation, try replacing the currants with chopped dried apricots and the quinoa for cooked brown basmati rice. You will need to cook 2 cups of quinoa for this recipe. It works best if your quinoa is completely cooled before using it in this recipe.

These cookies are best the day that they are made. We had a few leftover with this batch and I found that they softened quite bit but were still every bit as tasty. Use canned pumpkin, cooked sugar pie pumpkins or other winter squash. You may need to add extra flour if your baked pumpkin is very moist. I used coconut oil in all four batches I made but I imagine that unsalted butter would work too, but of course they wouldn't be vegan then!

I have had dozens of requests over the last few weeks for either a post on the products I use or specific questions on where to find a certain product. So here it is, all organized and in one place. I have added a link on the sidebar of this blog under "Essential Posts" to make finding this post a snap! Click on the links to view the product brand names and to read more about the product.

Matcha, or powdered green tea, is one of the most powerful antioxidant superfoods you can consume. Matcha is a concentrated source of a specific group of polyphenols called catechins. You may have heard of EGCG, or epigallocatechin gallate. EGCG is a catechin found in concentrated amounts in matcha—much higher than regular green tea! EGCG has been widely studied for years for its beneficial effects on weight loss, inflammation reduction, cardiovascular health, cancer prevention, and gut microbe balancing.

If you need something to cheer you up on a chilly autumn evening, try making this stew! Your house will smell of savory spices while this stew is cooking. Serve stew with a raw cabbage salad for maximum digestion. If you don't have smoked paprika on hand use regular paprika, they both work well here.

Today I wanted to share with you one of our family's most treasured fall projects: making homemade applesauce and canning it. I use applesauce quite a bit in my vegan, gluten-free baking recipes so I thought it would be fitting to demonstrate how to make it with step-by-step photos. You will save a LOT of money by making your own applesauce, especially if you pick all of the apples yourself like we do. Just the other day the kids and I walked around the neighborhood and picked about 70 pounds of apples, Asian pears, and pears!

Use this delicious dressing to drizzle over a salad of leaf lettuce, sliced crisp apples, roasted walnuts and feta cheese. The flavors of the salad ingredients and dressing are beautifully balanced! The blended figs act as a natural emulsifier in the dressing so you'll notice that the oil and vinegar don't separate. The figs also add a bit of seedy texture and a touch of sweetness. Any variety of fresh fig will work in this recipe. I have used both Adriatic figs and Black Mission varieties with great results.

This soup is so easy to prepare, especially if your black beans are already cooked. I personally like to add extra spice to my bowl; the ½ teaspoon of chipotle chili powder I use in the recipe is only enough to add a mild spiciness. I use this amount so my kids will eat it, anything more and it would just be too spicy for them. Top each bowl with a quick an easy slaw such as my Cilantro-Lime Cabbage Slaw made from tender napa cabbage! 

I am a big fan of just about any type of cooked apple dessert! This is a great recipe to add to a weeknight meal because of the ease of prep time involved. You also don't need to have much experience in the kitchen to make this recipe. My favorite variety of apple to use here is Granny Smith, though the Gingergold variety works great too! Coconut sugar is a low-glycemic sweetener with the benefit of having its vitamins and minerals still intact; it hasn't been refined like cane sugar.