If you are following our Elimination Diet then you may already have a container of cooked mung beans in your fridge. Mung beans take about 45 minutes to cook on the stovetop and about 2 minutes to cook in an Instant Pot. Make sure you drain them very well before using in this recipe. The burgers won't work if there is too much liquid added. When cooking your quinoa cook 1 cup of dry quinoa with 1 ¼ to 1 ½ cups of water so it is on the drier side.

This recipe makes about ten 6- to 7-inch pancakes, enough to feed five hungry children in the morning! You can easily cut this recipe in half for smaller families. If you want to make these egg-free then follow the recipe for Teff Banana Pancakes and replace the banana with applesauce, remembering to add the cinnamon. I made a simple apple-cinnamon topping for these by simmering two peeled and thinly sliced Granny Smith apples in a little water with a few dashes of maple syrup and ground cinnamon for about 10 minutes.

I like to use creamy Yukon gold potatoes in this recipe though any variety will do. If you use Russets you may want to peel them. For all other varieties it is fine to leave the peel on. Use this recipe to test for a nightshade sensitivity in Phase 3 of the Elimination Diet. Serve this delicious dairy-free soup with a gluten-free flatbread and a green salad.

This delicious, nourishing Phase 3 Elimination Diet recipe is very easy to make. The wraps can be prepared and then stored in the refrigerator for up to 3 days. Go ahead and get creative by using whatever ingredients you would like. I like to add my Raw Super Green Salad to the filling of these wraps, but you could use fresh leaf lettuce or baby arugula!

The salad packed full of nutrition, being particularly high in vitamins K and C, beta carotene, folic acid, manganese, and calcium. The dark leafy greens in this salad combined with the raw garlic provide a plate of cancer prevention. Did you know that we have attacks against our cells everyday which can cause mutations? It is up to us to provide an environment where these cells do not become cancerous.

There are countless variations of vegetables, grains, and beans you can use to created stuffed squash. A corn, cooked quinoa, black bean combo would be quite delicious! If you happen to eat cheese, I would consider topping each stuffed, halved squash with shredded raw, organic jack cheese! If you have extra filling, heat it in a small covered pot over medium heat for about 10 minutes.

Making your own pumpkin puree is really very simple. But there are a few important steps to ensure a thick puree. The water content of fresh pumpkin puree and canned puree can vary widely. Cooking pumpkin with water creates a thin puree, which will then cause your breads, muffins, cookies, and pies to be overly moist. Roasting pumpkin without any added water creates a thick puree that will most likely match the consistency of canned pumpkin. Plus, freshly made pumpkin puree tastes so much better than canned. It is sweeter, smoother, and just down-right delicious!

Serve this delicious raw caramel dip with crisp autumn apples for a nutritious snack or dessert! This dip is very easy to make; you just need a few hours for the dates and cashews to soak. You can also use this recipe a sauce to drizzle over your favorite dessert by thinning it out with extra water!

Serve this classic spring risotto with baked salmon or halibut and a fresh green salad for a balanced meal! Risotto can take some patience, but you are rewarded with an ultra creamy rice dish that everyone will enjoy. Other vegetables can be used in place of the peas; try chopped asparagus, zucchini, or diced red bell peppers.

This salad is a nutritious combination of thinly sliced dark leafy greens, crunchy almonds, carrots, and chicken. You could use sliced almonds in place of the slivered. Try adding daikon radish, chopped cilantro, and sliced green onions too!

Any variety of garden vegetables will work in this flavorful Thai curry. Try sweet onions, cauliflower, cabbage, green beans, and mushrooms. Kaffir lime leaves can be found at your local Asian market. They are very inexpensive and can be frozen. I keep a few small bags in the freezer and then take them out to use as I need them. Kaffir lime leaves look somewhat similar to bay leaves and will give your curry an authentic Thai flavor. Fish only takes about 3 minutes to cook, so be sure to add it last!

This moist and delicious bread is a great way to make use of the massive amounts of garden zucchini available in the summertime! Use the grating disc on your food processor to quickly grate the zucchini or offer the task to your child to be done with a hand grater. I use stone mini loaf pans which evenly distribute the heat and don't cause any sticking.

Serve this flavorful, fresh chutney recipe over dal and rice or your favorite curry recipe. If you would like a milder chutney, simply omit the habanero peppers. If you don't have coconut sugar (a low-glycemic granulated sugar) on hand then feel free to use another granulated sugar such as raw cane sugar or Sucanat.

This bright and creamy spring pea, potato, and celery soup is the perfect way to welcome the lighter, greener flavors of the season. Naturally simple and nourishing, it makes a lovely side dish for spring dinners or a quick, soothing lunch to enjoy throughout the week. Fresh or frozen peas blend beautifully with tender potatoes and aromatic celery for a silky, comforting bowl. For an extra touch of richness, top each serving with a dollop of coconut yogurt or cashew cream—a delicious way to elevate this humble, healing soup.

Make a batch of this creamy raw dressing on a meal prep day to have on hand for salads throughout the week. It is delicious drizzled over spicy greens, with sliced hard-boiled eggs, salmon, sunflower sprouts, and snipped chives. Raw cashew butter can be found at your local health food store or ordered online. 

Serve this icy cold, refreshing smoothie for a late afternoon summer snack. It is thirst-quenching and full of powerful antioxidants. It can also be frozen into popsicle molds for a nutritious, kid-friendly snack. My children love this smoothie.

These gluten-free and egg-free strawberry shortcakes are perfect to serve for a springtime brunch or birthday treat. This recipe can be made to be vegan by substituting the butter for organic palm shortening. Other berries can be used in place of the strawberries; try raspberries or blackberries! 

The bright, refreshing flavors of fennel, citrus, and arugula come together beautifully in this elegant yet simple salmon salad. It's perfect for a springtime celebration—serve it as part of a holiday dinner or a Mother's Day brunch. You can also prep all of the components ahead of time and store them separately in the fridge for quick, nutrient-dense lunches throughout the week.

This simple, nourishing soup is easy to make and perfect when you need something cleansing and light. Ginger contains powerful anti-inflammatory and antioxidant compounds that can inhibit the production of inflammatory chemicals produced within the body, reduce lipid peroxidation, and reduce free radicals. Ginger also upregulates the production of glutathione peroxidase—the body's most powerful antioxidant and detoxification enzyme! I would suggest grating in as much fresh ginger as you can tolerate.

This recipe can easily be doubled for serving a crowd. Add more veggies to make the meat go further. Try adding mushrooms, peppers, onions, and tomatoes to the kebobs if desired. Serve with a large green salad for a light summer meal.

Rhubarb makes the perfect base for a hot and sour compote! I use my homemade fermented hot sauce in this recipe, however, a store-bought sriracha sauce works as well. Other types of fresh fish can be used in this recipe—try salmon, cod, or sea bass.

Cardamom, orange, cinnamon, and coconut sugar contrast the sourness in the rhubarb to create a balance of flavors in this beautiful gluten-free spring dessert. Serve with your favorite type of vanilla ice cream if desired.

This bright, flavorful, anti-inflammatory vinaigrette is perfect tossed with baby arugula or chopped romaine for a simple weeknight side. The combination of fresh citrus and apple cider vinegar helps stimulate digestive secretions and bile flow, supporting efficient breakdown and absorption of nutrients. Citrus provides vitamin C and antioxidant polyphenols that help buffer oxidative stress, making this recipe a simple way to add flavor while supporting digestion and inflammatory balance.

Use this recipe to preserve part of your summer fruit harvest! It’s barely adapted from the detailed directions and variations provided in the package insert of Pomona’s Pectin—a brand made from citrus peel instead of corn. You should be able to find this pectin at your local co-op or health food store. I use a Vitamix to quickly mash the fruit—not to completely purée it, but just enough to keep it slightly chunky with some texture.

This gluten-free, egg-free shortcake recipe can also be used as a topping for fruit cobblers. If you would like to make a peach, cherry, blueberry, or plum cobbler then you can drop this biscuit dough on top of your prepared fruit in a baking dish and bake away! The sorghum flour in this recipe can be replaced with sprouted brown rice flour or a mix of brown rice flour and millet flour if need be. If you want to have Whipped Coconut Cream you can place a can of coconut milk in the fridge to chill for several hours.

Serve this simple chicken soup on a chilly spring evening with gluten-free focaccia bread if desired. Fresh shelling peas or frozen peas can be used in this recipe. A good homemade chicken broth creates a light and flavorful base, however, store-bought chicken stock can be used as well.

This salad is very quick to prepare and quite addicting to eat! Blanching green beans for a few minutes cooks them perfectly so they still have a bit of crispness to them. I always run them under icy cold water, using a colander, to stop the cooking process. This salad can be made ahead of time though I would suggest leaving the walnuts out until you are ready to serve. Otherwise they will get quite soggy within a few hours.

I make some variation of this smoothie several times a week! Sometimes I serve it as the "vegetable" for my children with dinner in lieu of a salad. Bok choy can replace the cabbage if desired. Add as much fresh ginger as you can tolerate to increase your consumption of potent anti-inflammatory compounds! Additionally, try adding a scoop or two of amino acid powder to turn this smoothie into a meal.

This recipe is quite a treat for anyone, young or old. I think you'll like how healthy they are too! I use a raw cacao powder for these which makes them extra tasty and rich in antioxidants! After blending all of the ingredients together you can immediately serve this as pudding or pour it into your popsicle molds for "fudgesicles."

These easy gluten-free buttermilk pancakes are made by soaking rolled oats in buttermilk overnight. In the morning, all you need to do is add the remaining ingredients to a blender along with the soaked oats, then blend to create your pancake batter! The pancakes cook best in a cast iron pan or griddle. Serve with pure maple syrup and fresh berries for a hearty breakfast.

This incredibly flavorful chicken-cabbage salad is packed with antioxidants and detoxification compounds. Use leftover roasted chicken or poached chicken breasts in this recipe, or simmer a whole chicken on the stove and use the meat for salads and stock your freezer with the broth. This salad can be dressed and stored in your refrigerator for up to three days—making it a great meal prep salad to have on hand for quick and nutrient-dense lunches! If you are on a soy-free diet, replace the wheat-free tamari with coconut aminos. 

This delectable fresh curry is vegan. I have added cooked chickpeas to this recipe but I imagine it could easily be made with chunks of salmon or halibut, or even some sautéed chicken breast pieces. Try any vegetable you have on hand. I often make this with diced sweet potatoes or winter squash in Autumn. Chopped fresh spinach would be another fantastic addition; just toss it in when you take the pan off the stove.

Medicinal mushrooms (such as shiitake) have long been known to be a potent healing food. Research shows that shiitake mushrooms can improve gut immunity, feed beneficial gut microbes, and decrease inflammation in the body. Shiitake mushrooms make a delicious and easy side dish to any Asian-inspired meal. 

Filet mignon steaks are coated with ground black pepper and salt, seared, and then served atop a bed of tender butter lettuce, along with creamy avocados, sliced cucumbers, and cherry tomatoes. The simple mustard vinaigrette pairs well with the peppery steak. Serve salad for a light, yet nutrient-dense dinner. For added complex carbohydrates, serve salad with baked sweet potatoes. The steak can be grilled or cooked in a cast iron skillet on the stove. 

We love to make these with any meal. It gives us a special excuse to open a new jar of last season's homemade honey-blueberry jam! These biscuits are best served fresh out of the oven, enjoy!

These grain- and gluten-free molasses cookies are full of warming spices, sweetened with a small amount of coconut sugar, and they're crispy on the outside and chewy in the center. They can be rolled in granulated maple sugar or organic cane sugar before baking if desired.

Fresh herbs are a concentrated source of powerful anti-inflammatory phytonutrients. This goat cheese dip combines several fresh culinary herbs, along with lemon, raw garlic, and olive oil to create a savory, nutrient-dense appetizer. Serve with fresh radishes, cucumbers, and kohlrabi!

This recipe for barbecued lentils is so easy to make! Black beluga lentils are packed with potent polyphenols that protect against oxidative stress and promote longevity. Though the list of ingredients may seem long, the recipe comes together very quickly. The lentils don't need to be soaked ahead of time and cook to perfection in an Instant Pot. Serve barbecued lentils as part of a holiday picnic or nourishing summer dinner!