Cool, creamy, and bursting with color, this blue chia pudding makes a festive and nourishing addition to your 4th of July celebrations. Made with non-dairy milk and naturally tinted with blue spirulina, it’s topped with coconut milk yogurt and fresh raspberries for a red, white, and blue treat everyone will love. Blue spirulina is more than just a gorgeous hue—it’s rich in phycocyanin, a powerful antioxidant and anti-inflammatory compound that supports cellular repair, immune function, and detoxification.

You've probably heard of sauerkraut, kimchi, and sour dill pickles, right? These are all examples of lacto-fermented vegetables—a traditional form of food preservation that has supported human health for centuries. Before refrigeration, lacto-fermentation was a primary method for preserving the harvest through the winter. If you find yourself with a garden full of cabbage, carrots, cauliflower, green beans, or beets, consider transforming them into a few jars of tangy, probiotic-rich vegetables. When stored properly, these fermented foods can last for months—if they don’t get devoured first! Beyond preservation, they nurture your gut microbiome—your inner garden of health and healing.

Ilove a good cobbler, especially in the summer when our kitchen is brimming with fresh fruit! I created this gluten-free cobbler recipe after our first blackberry harvest of the season this year. For those of you not living in the pacific northwest, you should know that blackberries grow everywhere here....a great food to wild harvest and freeze! We recently picked 12 more quarts of berries, made two more cobblers, and froze the rest (and of course enjoyed as many as we could straight from the vines).

This roasted salmon recipe is a quick and nourishing way to get a high-quality source of protein on the table in under 25 minutes. Wild salmon is rich in anti-inflammatory omega-3 fatty acids and astaxanthin—an antioxidant carotenoid abundant in wild salmon, known for its ability to protect cells from oxidative stress and support brain, skin, and heart health. Pair it with a large dinner salad for a nutrient-dense, balanced meal.

This vibrant salad is a celebration of summer’s sweetness and abundance. Juicy cherries and sun-ripened peaches mingle with tender leaf lettuce, toasted pecans, and a tangy balsamic vinaigrette—creating a refreshing balance of sweet, crisp, and savory. You can use any combination of fresh stone fruits here—plums, nectarines, apricots, or white peaches all shine. It’s a simple, beautiful way to savor the season, whether you’re serving it as a light lunch or a colorful side dish for warm evenings outdoors.

This wholesome banana flax bread recipe is a naturally sweet, fiber-rich loaf made with ripe bananas, golden flaxseeds, and just a touch of coconut sugar. Lightly spiced with cinnamon and completely gluten-free and dairy-free, it’s the kind of everyday bread you can feel good about—whether served for breakfast, packed into lunchboxes, or enjoyed as an afternoon snack. Flaxseeds offer a nourishing boost of omega-3s and gut-supportive fiber, while bananas lend moisture and a hint of natural sweetness.

My garden is going nuts this year. I've never had so much kale! Everything is so lush and beautiful. I planted rows of sweet onions amongst the kale and other vegetables. Little did I know last spring, but allium vegetables are great at deterring aphids. Almost all of my kale this year is aphid-free. We've been making kale sautés, kale and egg frittatas, creamed kale, kale in soup, kale salads…..kale everything!

Watermelon radishes are one of my favorite root vegetables to ferment—especially in the summer and fall when they’re at their peak. Their vibrant pink interior and crisp texture make them perfect for lacto-fermentation, transforming into tangy, probiotic-rich bites that support digestion and gut health. If you’ve never fermented vegetables before, this is a beautiful place to start. You don’t need any fancy equipment—just radishes, salt, water, and a clean jar. In a few days, your countertop will be home to a bubbling jar of living food, alive with beneficial microbes.

Looking for a wholesome treat to bring on your summer road trip—or simply something sweet to tuck into your afternoon tea ritual? These soft, chewy almond butter cookies are naturally sweetened with Medjool dates and spiced with plenty of cinnamon, making them the perfect bite-sized indulgence you can feel good about sharing. They’re flourless, rich in protein and fiber, and easy to make with just a handful of nourishing pantry staples. I first created this recipe when I needed a travel-friendly snack that didn’t involve refined sugar, flours, or preservatives—and that my children would actually enjoy. These cookies have been our go-to for long car rides, picnic baskets, and cozy weekend baking sessions ever since.

Bright, tangy, and rich in beneficial bacteria, these fermented watermelon radishes add a zesty crunch to any meal. With their vibrant magenta centers and crisp texture, they transform into a flavorful condiment that supports gut health and elevates grain bowls, salads, tacos, and roasted meats or fish. All you need are fresh watermelon radishes, sea salt, filtered water, and a little time. This simple, hands-off recipe is a perfect introduction to home fermentation—and a beautiful way to preserve the season’s harvest.

One of my favorite things about summer is heading into the garden and creating a salad from whatever is growing that day. The abundance of fresh, organic vegetables feels like a gift from the Earth—and every bowl is a chance to get creative. Lately, I’ve been hooked on this light and crunchy kohlrabi salad, drizzled with a creamy lemon-dill tahini dressing that I seem to make on repeat. I often double the recipe so I have extra for the next day—it’s that good.

Those oversized zucchini hiding under the leaves in your garden? This is their moment to shine. When picked before they become too tough or seedy, larger zucchini take beautifully to the grill. With just a sprinkle of salt and pepper, their delicate flavor and juicy texture come alive—an easy, nourishing way to celebrate summer’s abundance.

I created this simple plantain crepe recipe one morning on a whim, out of a need to feed my family. The kids were starving, begging for something quick. I had a bunch of plantains on my counter and plenty of pastured eggs in my fridge so I just tossed ingredients into the Vitamix and came up with a very easy gluten-free and grain-free crepe recipe. Everyone loved them, and a few minutes later all of the crepes had disappeared! The kids were hungry for more, so I made another batch, measured everything carefully, and jotted the recipe down so we could make them again.

These chipotle-lime chicken bowls are bursting with smoky, zesty, and creamy elements that come together in the most satisfying way. Grilled red onions and bell peppers, crisp romaine, juicy cherry tomatoes, and a swirl of avocado crema make every bite layered and fresh. It’s a deeply nourishing, keto-friendly meal that’s as beautiful as it is delicious. Pack any leftovers for lunch—the flavors only deepen overnight. Just wait to add the dressing until you’re ready to serve.

These colorful bowls are a fresh, anti-inflammatory take on the classic fish taco. They feature wild haddock—seasoned and pan-fried to perfection—served over black rice with crunchy red cabbage and a creamy mango-avocado salsa. Each bite offers gut-loving fiber, phytonutrient-rich ingredients, and healthy fats to reduce inflammation, support digestion, and fuel your body with clean-burning energy.

This simple, grain-free crumble lets the natural sweetness of summer berries shine. Made with juicy blackberries, blueberries, and raspberries, the filling is free of added sugars yet full of flavor and antioxidants. A light, nutty topping creates a golden crust that complements the warm, jammy filling. It’s a beautiful way to honor the summer berry harvest and enjoy a naturally sweet treat that supports blood sugar balance and whole-body nourishment.

If you've been shopping at your local Farmer's Market lately you might have noticed some beautiful purplish-green leafy vegetables for sale called mustard greens. My bet is that you've also wondered what you could do with them if you were to purchase them! Mustard greens are spicy and slightly bitter. I like to add them to soups and stir-fries. They are part of the lovely cruciferous vegetable family—the types of vegetables we highly recommend getting into your diet everyday in order to boost your body's own detoxification abilities.

Healing is a process of subtraction and addition. We begin by removing what's harmful—ultra-processed foods, hidden food sensitivities, and environmental toxins that burden our detox pathways. And then we rebuild—gently, intentionally, and from the inside out. At the heart of this restoration is your gut microbiome—a dynamic, intelligent ecosystem that not only helps digest food, but also regulates immunity, calms inflammation, supports detoxification, balances mood, influences metabolism, and supports natural weight regulation. And the simplest way to nourish this system is through prebiotics—compounds that feed your beneficial bacteria and restore the internal terrain of your body.

We've been picking strawberries lately. A lot of strawberries. Organic of course. Perfectly sweet, juicy, and ripe. So, naturally, we've been eating a lot of strawberries! The way fresh strawberries ought to be eaten….not shipped halfway across the country in little plastic cartons grown in massive mono-cropped fields. These berries were grown in nutrient-rich soil from a small organic farm not too far from our house. Our children count the days until strawberry picking time each year. It is one of their favorite activities.

Looking for a simple, deeply nourishing meal you can pull together with what you have on hand? This Turkey Vegetable Quinoa Hash is your answer. It's the perfect weeknight dinner when you're short on time and long on random veggies needing love from the back of your fridge. 

One important tip: for the best texture, use completely cooled, leftover quinoa. Freshly cooked quinoa tends to clump during sautéing, but cooled quinoa stays delightfully fluffy, allowing each grain to soak up all the savory flavors.

We’ve had a few hot days here in the Pacific Northwest lately! My children and I came up with this super simple slushie recipe using fresh watermelon—and they insisted I share it with you so you can make it too. Once you try this version, I hope you’re inspired to experiment with other types of fresh fruit as well. It’s the perfect, refreshing treat for a warm summer afternoon.

If you grow African Blue Basil—also known as Purple Mountain Basil—you know how abundant and fragrant this plant becomes in late summer. This raw, oil-free spicy blue basil chutney recipe is one of my favorite ways to preserve the harvest and support deep nourishment and wellness all year long. Made with fresh blue basil, lime juice, garlic, ginger, and Thai chili peppers, this chutney is anti-inflammatory, microbiome-supportive, and incredibly flavorful. I grow multiple types of basil every year—sweet basil, Thai basil, holy basil (tulsi), and of course, African Blue. These simple daily rituals of tending, harvesting, and preparing herbs are the foundation of my own health, infusing everyday meals with nourishment and rhythm.

This healing raw chutney recipe is one of my favorite ways to use the summer abundance of African Blue Basil (also called Purple Mountain Basil). With its spicy, aromatic flavor and deep purple-green leaves, it pairs beautifully with bold ingredients like lime juice, garlic, ginger, and Thai chili peppers. Because of the blue-purple anthocyanin compounds in this variety of basil, the chutney may turn a bit brownish after blending. This color change is natural, and the flavors remain phenomenal.

Today I'm going to share with you a recipe from my brand new cookbook! This creamy "potato" salad is so full of flavor and packed with protein (from the salmon) and complex carbohydrates (from the yams) to keep you fueled throughout the day. I like to serve it over salad greens for an easy lunch. For those of you who don't eat fish, I also have a vegan variation using black beans which is equally as good.

Spring is in the air—at least for those of us on the West Coast! With the season’s fresh produce making its way to markets, I’ve been enjoying a simple dairy-free asparagus soup that I think you’re going to love. The creamy, herb-infused raw cashew-dill topping adds a delicious touch, but don’t worry—if you’re allergic to cashews, the soup is just as delightful without it!

Eating a wide variety of whole foods can calm inflammation, rebalance the gut, and liberate your healing journey. A diverse microbiome—a thriving ecosystem of beneficial microbes that live in and on your body—is foundational to gut health. It helps prevent the overgrowth of yeast and opportunistic pathogens, supports gut barrier integrity, and reduces inflammation by producing short-chain fatty acids like butyrate. It also generates compounds that influence mood, hormone metabolism, detoxification, and immune regulation—linking gut health to nearly every system in the body. Microbes love variety. They thrive on colorful plant foods, bitter greens, resistant starches, and prebiotic fibers. When your diet is narrow and repetitive, your microbiome begins to reflect that. You lose diversity, and with it, resilience.

I have to tell you that it's been over a decade since I've had any kind of donut but lately my kids were asking about them. I think they tried a gluten-free donut at a party years ago but that's been their only exposure. So I decided to invest in some safe non-stick donut pans and try making baked grain-free donuts. I don't, by any means, think grains are bad, I just love to use alternative flours. The combination of almond flour and arrowroot creates a very good texture, in fact, most people would never guess these donuts were gluten-free.

Today I have a special Valentine's treat for you—a healthy recipe for raw white chocolate! This recipe uses just a few ingredients and is dairy-free. Traditional white chocolate usually contains sugar and milk solids, along with cacao butter. My recipe uses raw honey and raw cashew butter, as well as raw cacao butter. If you can't handle the buzz dark chocolate gives you then try this recipe. It's caffeine-free but still has some of the feel-good compounds found in chocolate. You should be able to find all of the ingredients at your local health food store or online.

This easy pasta salad is a go-to for quick summer meals and picnics! Packed with garden veggies and tossed in a tangy balsamic dressing, it’s naturally gluten-free and easy to customize. Add grilled chicken, salmon, or beans to make it a complete meal everyone will enjoy.

Feijoada is a beloved Brazilian black bean stew, traditionally made with a variety of meats and slow-simmered for hours to develop its deep, savory flavor. This version honors its roots with tender pork shoulder, smoky Linguiça sausages, black beans, garlic, and onions to create a rich and satisfying dish. Serve it with rice, sautéed greens, and orange slices for a deeply nourishing and grounding meal.

Your grandmother was right…chicken soup is one of the best medicines when you are sick. In fact, you might want to consider gathering ingredients for homemade chicken soup before reaching for that over-the-counter cold medicine.

Steamed broccoli is one of the easiest and most nourishing side dishes you can make—ready in just minutes and perfect alongside nearly any meal. It's an easy, everyday method to get more vegetables onto your plate, even on the busiest days. For maximum flavor and nutritional value, steam for 5 minutes or less to preserve the powerful detoxification compounds found in cruciferous vegetables. Want to learn more about why broccoli is so beneficial?

This simple, nourishing dinner is a go-to for busy weeknights—balanced, flavorful, and ready with just a few whole-food ingredients. Baked wild salmon provides anti-inflammatory omega-3 fats and high-quality protein, while roasted sweet potatoes and steamed broccoli round out the plate with fiber, antioxidants, and key detox nutrients. It’s naturally gluten-free, elimination diet–friendly, and low-histamine (especially when made with frozen wild salmon).

This refreshing summer salad is bursting with color, flavor, and phytonutrient power. A beautiful expression of global fusion, it combines cooked black rice, crunchy vegetables, sweet mango, and a zesty lime vinaigrette into the perfect anti-inflammatory dish to bring to picnics, potlucks, or light summer dinners at home. Black rice is especially rich in anthocyanins—potent antioxidants that support cellular health, brain function, and detox pathways. This rainbow bowl offers more than just visual beauty—it’s a deeply nourishing, fiber-rich meal you’ll crave again and again.

This deeply nourishing wild salmon stock is a powerful way to use every part of the fish while infusing your meals with minerals, collagen, and ocean-based omega-3s. It’s made from fish backs and tails—the parts left after filleting—and can also include fish heads, as long as the gills are carefully removed (they can impart a bitter flavor). Pictured here are wild sockeye backs and tails, rich in connective tissue and ideal for creating a gelatinous, flavor-rich broth. Ask your fishmonger for salmon backs, tails, and heads (with gills removed).

This vibrant Brazilian fish stew—known as Moqueca—is a deeply flavorful, coconut-laced dish traditionally made with Chilean sea bass, onions, peppers, tomatoes, and herbs. Any firm white fish will work beautifully—try halibut, haddock, or wild cod, depending on what’s available near you. Serve the stew over long grain white rice if tolerated, or simply enjoy it on its own as a deeply satisfying, grain-free or keto-friendly meal. Top with plenty of fresh cilantro, lime wedges, and a sprinkle of crushed red pepper flakes or thinly sliced serrano peppers for added heat.

Hello dear readers! I have a special treat for you today....literally! A dairy-free, grain-free "cheesecake" made from my Soured Coconut Cream recipe. This no-bake recipe is so simple to make and will delight your friends and family. I've tested it many different ways to get the perfect ratio of ingredients, in fact maybe too much, because now I want nothing to do with coconut milk!

This simple steamed zucchini is a fast and nourishing side dish you can pull together in minutes. With its delicate texture and neutral flavor, zucchini pairs well with almost any main dish and is especially lovely with grilled meats, baked fish, or grain bowls. Perfect for elimination diets, low-carb diets, anti-inflammatory eating, or simply getting more vegetables onto your plate with ease.

This simple, nourishing meal is perfect if you're just starting out with dietary changes and need something easy, grounding, and satisfying. Herbed turkey patties, steamed zucchini, and a side of rice come together to create a complete, anti-inflammatory meal that works beautifully for an elimination diet, Mediterranean Diet, or any whole-foods healing protocol. Leftovers can be packed into individual glass containers for quick lunches the next day, making this recipe a reliable choice for both weeknight dinners and simple meal prep.

I wanted to share this scrumptious holiday kale salad with you. It makes the perfect potluck dish to share with friends and family this season. The combination of the orange zest, juice, cinnamon, pecans, and dried cranberries makes this dish quite festive! My children eat this salad by the bowlful! They especially enjoy the toasted pecans and kale.