This creamy dairy-free and nut-free pesto is made with soaked pumpkin seeds, offering a mineral-rich, low-oxalate alternative to traditional pesto. Fresh basil brings its signature aroma and anti-inflammatory properties, while extra virgin olive oil adds a smooth richness and supports heart and brain health. Spoon it over baked wild salmon, grilled chicken, or roasted summer vegetables.

Do you need more ideas for using up all of that kale growing in your garden? We've been making green smoothies, raw kale salads, sautéed kale with garlic....and now creamed kale as well. This dairy-free version is very easy to make as long as you have a blender. Raw cashews and water make the cream-base, sautéed onions and garlic give it depth, and the jalapeño gives it flavor! Our three year old twins love this recipe, in fact, one of them had three servings tonight and the other one literally licked his bowl clean!

This anti-inflammatory salad makes an excellent lunch—for home or on the go. Rich in omega-3s from wild salmon and packed with detox-supportive vegetables, it’s designed to nourish both body and mind. For easy meal prep, simply cook the salmon the night before and portion the lettuce, cucumber, radish, and broccoli sprouts into serving-sized containers. Wait to add the avocado and lemon-olive oil dressing until just before serving to keep everything fresh.

These grain-free lemon poppy seed muffins are bursting with bright citrus flavor and nourishing ingredients. Made with almond flour, a touch of maple syrup, and plenty of fresh lemon zest and juice, they’re soft, satisfying, and free from refined sugar. Naturally gluten-free and nutrient-dense, they make a perfect snack or breakfast option to keep your blood sugar steady and your taste buds happy.

Rhubarb is in season here! It is almost like the first fruit of the season. There are so many creative ways to use rhubarb, such as in compotes, pies, jams, sauces, crisps, scones, and ice cream! If you have any more ideas please share. These gluten-free, vegan rhubarb scones make a tasty breakfast treat or afternoon snack with tea. This is another recipe of mine that doesn't require any starches or xanthan gum. The binding action comes from the chia seeds and sweet rice flour.

The Farmer's Market was bursting with luscious dark leafy greens on Saturday. I couldn't help but buy at least one bunch of every variety of kale! I made this raw kale salad tonight and my children devoured it. They are accustomed to eating many different types of greens, but for a child who isn't, below are a few tips.

Tips for adding more variety, vegetables, and greens to your child's diet:

Tom and I returned home from Kauai yesterday. We had a wonderful vacation without children this time. They had plenty of fun at home with grandma though! This post is more than a recipe. In fact, after I learned more about mercury levels in Hawaiian fish, I debated posting this at all. But we all make mistakes, and I want to share what I have learned.

Using mashed, ripe bananas in recipes is a simple and nourishing way to replace sugar. I've used it before in my sugar-free, grain-free Carob Banana Bars and in these lovely Teff Pancakes. My four-year-old twins have been eager to cook lately—and if I don’t jump in quickly, they take over and start cooking on their own. Hmm… I have no idea where they get that from! Most recently, cookies have been on their minds.

I don't think I've shared a beef recipe yet on this blog. Beef is a concentrated source of protein, minerals, fats, and vitamins. For the deficient person, beef can be extremely beneficial. Eating beef raised on corn, which is most likely GMO-corn, leads to the need for medications for the cattle, different types of fat deposited in the meat, and a reliance on a type of agriculture that is not sustainable for our planet.

Seaweed? Yep, that's right, those beautiful vegetables that grow in the ocean. They're really quite tasty! I realized recently that I had not yet highlighted this wonderful, mineral-rich plant. Did you know that sea vegetables offer a concentrated source of trace minerals, particularly iodine? Iodine is needed to make thyroid hormone. Thyroid hormone is incredibly important for normal function of the human body. So important that every single cell has a receptor for this amazing "master switch" of metabolism. Want to have perfectly regulated body weight and body temperature?

The marriage of chocolate and bananas is truly divine. This bread is light, yet rich with chunks of sweet banana melting in your mouth with every bite. Have a slice as a mid-afternoon snack or an after-dinner treat, however, our favorite is always fresh out of the oven! Or, try pairing a slice of this bread with a mug of Dairy-Free Hot Cocoa on a cold snowy day.

Did you know that the food you consume actually changes how your genes are expressed? Every time we eat we tell our bodies which genes to turn on and which genes to turn off. Did you know that there is more gene expression within two hours after eating than any other time of the day? Why? Because food contains gene signaling substances. This is the fascinating world of nutrigenomics, the idea that food is information not merely calories. The Standard American Diet (SAD) turns on genes for heart disease, metabolic syndrome, diabetes, obesity, and more.

Making your own hemp milk is easier than buying it! Plus by making your own, you don't get any extra added ingredients, just pure creamy goodness. However, since there are no added flavorings, this milk tastes a lot like hemp seeds (as it should) so the flavor might be a tad stronger if you are accustomed to store-bought hemp milk. I buy Nutiva shelled hemp seeds in bulk through amazon.com.

My mother-in-law was visiting earlier this month and she likes to make fruit bowls every morning along with a green smoothie right after her her morning "blissipline" routine. She's almost 70 and is in much better shape than me! Our children love to watch her do the splits and headstands. When Tom was 10 years old she transitioned the family to a vegan diet with the help of their family doctor at the time, Dr. John McDougall.

I have received quite a few comments and requests about nut-free recipes. Indeed, we do eat a lot of nuts, but we enjoy seeds quite often as well. This creamy ranch-style dressing is perfect to top any type of green salad, be it a crispy romaine salad or a picnic potato salad. If you use less water the dressing is a creamy dip for carrot and celery sticks.

This is my healthier take on the traditional Thanksgiving yam casserole recipe. It has a delicious grain-free crumble topping made from ground pecans, a little arrowroot, coconut sugar, cinnamon, and real butter. I think the topping would also work on an apple or pear crisp/crumble. It could also be the streusel topping to an apple pie. Lots of ways to use it!

This year's cranberry sauce recipe uses ripe pears to sweeten up the tart and tangy cranberries. I've added a smidgen of coconut sugar to help balance the flavors. Coconut sugar is a low glycemic sweetener. This recipe can be made days ahead of Thanksgiving day and served cold or warm.

Roasting beets softens their earthy flavor and brings out a wonderful sweetness. This way of preparing beets is so simple that you'll probably never go back to steaming, pressure cooking, or roasting in foil. All you need is a baking dish with a lid.

What can you do with roasted beets? The sweet-earthy flavor of beets is tempered by pairing them with acidic and pungent foods like orange, lemon, balsamic vinegar, feta cheese, shallots, and red onions. Adding fresh herbs like savory, thyme, and parsley can brighten the flavors even more.

When summer's produce is in abundance we like to create meals that revolve around it, like this one. If you are vegan or vegetarian you can substitute cooked blacked beans or sautéed tempeh for the chicken. I think you'll find the Spicy Avocado Dressing rather addicting! I like to make a batch of this dressing with the whole jalapeño—seeds and all, but for the children I make it without the seeds.

This is another guest post by my 10-year old daughter, Lily (I helped her format the recipe). For those of you who have been reading this blog for a while you might remember the first guest post she did on Homemade Seaweed Snacks. This is another yummy creation of hers, I hope you enjoy it as much as we do! -Ali :)

The other week I was picking my daughter up from art camp and another mother came up to me to let me know the changes in her health that came about after following our Elimination Diet years ago. She said that she looks and feels so different now and is not the person she used to be....in a good way. She was beautiful and her skin was glowing! One of the things she discovered through the elimination diet process was a severe sensitivity to nightshade vegetables. You know what those are, right?

Summer's bounty is here and needs to be preserved or used right away! What do you do to preserve the summer harvest of fruits and vegetables? For fruit, we freeze it, dehydrate it into fruit roll-ups or small pieces, make jam, make fun cakes or crisps, and just enjoy it fresh.

This fresh, summery smoothie will quench your thirst and rejuvenate your cells! My ingredients veer a little from the smoothie ingredients we typically use. This one makes use of all of the produce (except ginger) you can find at your your local Farmer's Market or food co-op right now! Since I have a smoothie recipe for winter, spring, and autumn, I thought a summery green smoothie recipe was in order.

I love summertime's bounty of fresh produce! I created this recipe while visiting family in the Midwest, where you can actually find a variety of tomatoes this time of year. In the Pacific Northwest the tomatoes are not in abundance until August. Heirloom tomatoes have not been hybridized over the years and have a sweeter taste, but are also generally less resistant to disease, which is why they are not produced on a large scale. Look for them at your local food co-op or Farmer's Market in the summertime.

We just got back from visiting family in the midwest. This recipe is one my mom likes to make often, though I have put my own twist to it. She asked me to make it one evening for dinner, but we were out of sliced almonds, which she toasts on the stove with a little bit of honey and sprinkles over the salad. I found raw pumpkin seeds in her freezer and devised my own version of candied seeds. I made this salad again and again during our trip and everyone enjoyed it! My mom also likes to use thinly sliced red onion in place of the green onions.

Cool down this summer with homemade fruit popsicles! You'll save money and reduce wasteful packaging by making your own. Plus, by adding in pieces of whole fruit, these healthy treats become quite beautiful and irresistible!

I have something for you, just in time for 4th of July celebrations.....and no cooking required! I used to think that making tarts was a complicated process, but it is really quite simple. You will need a 9 or 10-inch tart pan with a removable bottom, which can be found on amazon.com or your local kitchen store. For this recipe I use my standard nut-date crust which is pressed into the pan.

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

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 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.

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?

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.

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.

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?