Serve this light and zesty cabbage slaw on top of a spicy bean or meat stew, or on top of bean or meat tacos.

This frosting has the perfect amount of sweetness with a mild chocolate flavor. It is luscious and fluffy, just perfect for frosting your favorite layered cake or cupcakes! For frosting one dozen cupcakes, make a half batch of this recipe.

Did you know that buckwheat, although we use it much like other grains, is actually a fruit seed and not a true whole grain? I have been using freshly ground, raw buckwheat flour in my gluten-free baking recipes for the last two decades. When a recipe of mine calls for raw or freshly ground buckwheat flour it's very important to purchase raw buckwheat groats and grind the flour yourself.

These gluten-free cookies use medjool dates as the main sweetener. Dates are rich in minerals and B vitamins. I always use sprouted brown rice flour when making these, but regular brown rice flour works as well. Serve cookies with raw almond milk for a healthy treat!

The trick to making this recipe is to chill one can of coconut milk overnight. When you open the can, the cream will have hardened and separated at the top and the watery part is left behind on the bottom of the can. We use this thick, spicy cream to dollop on top of the Spicy Mung Bean Burgers. It is also delicious over cooked quinoa and beans with chopped avocado and cilantro on top.

I like to make this soup in late summer when the Roma tomatoes and fresh fennel are plentiful. I freeze it in quart jars to enjoy when the weather cools. Serve with a grain-free or whole grain flatbread and a garden vegetable salad for a light summer meal.

This easy gluten-free and vegan dessert makes the perfect ending to a summertime meal. You can use this topping with any fruit filling. For Thanksgiving, try sliced apples and fresh cranberries, or use nectarines and freshly picked blackberries at the end of the summer, or, in the Spring, try chopped rhubarb and fresh strawberries!

If you are in the mood for a sweet snack then this recipe can be whipped up within 10 minutes! I like to have a container of some sort of nut-date ball in the refrigerator for my children to pack in their school lunches. One ball serves as a sweet treat and also a good dose of protein and healthy fat.

Practically any starchy vegetable can replace potatoes when making fries. I’ve used parsnips, celery root, and sweet potatoes, but my favorite is the humble rutabaga. You can keep it simple and season them with sea salt, or for more flavor, try adding freshly ground black pepper, curry powder, or dried thyme.

Yam fries are completely addicting, especially with the spice from the chipotle pepper! I’ve made these using Russet potatoes before with equally delicious results. Use garnet yams or sweet potatoes in this recipe.

This is one of my favorite ways to prepare beets. The first roasting slowly cooks the beets to perfection and then the second roasting brings out their flavor while slightly caramelizing them. Roasted beets can be used to top any salad or eaten as a simple side dish. Use any variety of beets you have on hand. Top a plate of baby arugula with these roasted beets and toss with a Champagne Vinaigrette.

For those who aren’t a fan of cauliflower, you’ll probably love it prepared this way. When my twin boys were young toddlers they would literally fight over the serving dish of roasted cauliflower on the dinner table. Sometimes I add a little freshly grated lemon zest to the roasted cauliflower, which adds a nice touch. We like to serve a bowlful of roasted cauliflower and Brussels sprouts on movie night in lieu of popcorn sometimes!

Our family loves these breakfast potatoes though we only make them on the weekends because they are a little more time consuming to prepare. Serve them with poached eggs or cooked black beans and sautéed greens for a balanced meal. You can also add cooked black beans or chopped chicken sausages to the potatoes while they are cooking.

This tasty and nourishing recipe has been a staple breakfast food during many of my pregnancies. It is quick to prepare and can easily be made on a busy weekday morning. I like to serve it with Breakfast Potatoes and a spoonful of raw cultured vegetables to maximize digestion.

This is the bread recipe our children like best. I’ve substituted nearly all of the flours with good results. For example, I often will just use 2 to 2 ½ cups of sprouted brown rice flour in place of the sorghum flour, brown rice flour, and millet flour (keeping the almond and tapioca flours in the mix). The bread will remain moist and ready to eat without needing to toast it. It is great for sandwiches or hot out of the oven!

This super nutritious, dark, whole grain muffin is an absolute favorite at our house. My children devour them as they come out of the oven and then ask to take one in their lunchbox the next day. If you don’t have blueberries on hand try using diced apples and a few teaspoons of cinnamon. Raspberries, blackberries, or diced peaches also work well in this recipe!

If you’ve made turkey burgers before you might know that they can end up a little dry and flavorless. That’s why I like to spice them up a bit with fresh garlic and Thai red chili paste. Cooked in a hot skillet over low heat, and with the addition of some spices, you can create a restaurant-worthy meal in minutes! I like to use napa cabbage leaves in place of buns. This adds more nutrients, eliminates the gluten and grains naturally, and adds fresh flavors! Serve with roasted sweet potato wedges and a few radishes or cucumber slices.

If we make baked potatoes for dinner one night, I like to save one to two so I can make this breakfast hash the next morning. It cooks up very quickly! If you are accustomed to eating a carb-rich breakfast such as bread or cereal in the morning, then this is a great replacement! If you do not tolerate eggs, then add in some leftover cooked salmon or chopped breakfast sausages in place of the eggs.

These amazing little treats are perfect for an afternoon summer snack or evening dessert. You will need a set of popsicle molds for these. You can add more or less cocoa powder depending on how rich you would like these.

Use this simple, nutritious icing recipe to decorate cakes or cookies with. Once chilled, you can spread it onto cookies and then decorate them, or place the frosting into a cake decorating bag and pipe pretty designs onto your dessert. Add natural food dyes for colored variations. It will become soft at temperatures above 75 degrees, so keep that in mind if you are planning on bringing a decorated cake or cookies to a summer picnic in the park.

This recipe makes enough frosting to frost 12 cupcakes. Sometimes I will add in a few drops of lavender essential oil and dried lavender flowers, and omit the orange zest. Other times I will add in raw vanilla powder in place of the orange zest.

Use this decadent dairy-free frosting to frost the grain-free Banana Cake or drizzle over the Decadent Chocolate Bundt Cake. You can get coconut cream by refrigerating 1 can of full fat coconut milk for a few hours, then open the can and scoop the hard cream off the top. I usually get about ⅔ cup of coconut cream per 14-ounce can of full fat coconut milk. You may not need to refrigerate the can in order to get the cream off the top.

The extra richness in this cake comes from the beets, which provide moisture, sweetness, and added minerals. Serve cake with fresh organic berries or Fresh Raspberry Sauce.

Serve this nourishing, and easy to digest soup for breakfast, lunch, or dinner! I like to top the soup with fresh sprouts or microgreens and fennel fronds. 

This recipe is great to make when you have leftover cooked chicken needing to be used up! If you can tolerate grains, then add a scoop of cooked white jasmine rice to each bowl when serving. I also like to save the fennel fronds and garnish each bowl with them.

These muffins are so simple to make and very satisfying. Try spreading a hot muffin with coconut butter and raw honey for a delicious sweet treat!

This is my children’s favorite quinoa salad! The whole bowl disappears before I can get any put away into the refrigerator. Take this salad to work or have it as a light lunch or serve with a vegetable-bean soup for dinner.

This clean eating recipe can be whipped up in minutes! Enjoy it as a light lunch or dinner. You can make up a double batch of the turkey and store it in a glass container in your refrigerator in order to make salads throughout the week. If the dressing thickens in the fridge, add a little water and bring it to room temperature before serving.

If parsnips are out of season use extra cauliflower, or try beets, carrots, or broccoli. Use a homemade chicken or turkey stock for best results. this soup freezes well! Use wide-mouth pint or quart jars for freezing soup. 

Serve this vibrant, anti-inflammatory salad along with baked fish or chicken and roasted sweet potatoes for a balanced, nourishing meal. It is also delicious served with cooked brown rice or quinoa and black beans or chickpeas, topped with sliced avocados! This salad can be made ahead of time and stored in your refrigerator for up to 5 days.

Use this recipe during Phase 2 and 3 of the Elimination Diet—the healthy omega-3 oils in the salmon will help to calm down inflammation in the body. This is my go-to “fast food” meal when I’m out of time and dinner needs to get on the table quickly.

This beautiful, creamy dressing is perfect to dress any type of salad greens, or toss it with thinly sliced cabbage and fresh mandarin oranges. Dressing will keep for up to 10 days in the refrigerator in a covered glass jar. Olive oil slightly hardens at refrigerator temperatures so just run the jar under hot water, and then shake well, before using.

There’s nothing better than a bowl of creamy, warm squash soup on a chilly autumn day! Serve soup sautéed kale and brown rice for a balanced meal.

This smoothie recipe uses raw brazil nuts and chia seeds as the base—a protein and healthy fat-rich way to start your day. The brazil nuts provide an abundance of selenium—a mineral that can often be deficient in many people’s diets. Selenium is used in the body to make proteins necessary for detoxification, and for proper immune system and thyroid function. Serve this smoothie for breakfast or a late-night snack!

We absolutely love using fresh pineapple in green smoothies—it creates such a flavorful, yummy green drink! If you can’t find fresh organic pineapple, look for it frozen at your local health food store.

Frozen or fresh raspberries combined with quinoa and almond milk create a delicious breakfast cereal! Make up a double batch of this recipe on the weekend and then reheat small portions as needed throughout the week.

We like to serve this recipe with curried chicken, rice, and a salad made from romaine lettuce and cucumbers. Garam masala is an Indian spice blend usually consisting of cumin, cloves, cinnamon, cardamom, black pepper, and turmeric. Look for it in the bulk spice section of your local health food store.

Store these sweet, chocolaty, nourishing bars in your refrigerator for those moments when you need a healthy chocolate treat! For a nut-free version, use raw sunflower seeds and roasted sunflower seed butter in place of the almonds and almond butter.

Serve this simple, nourishing beef roast with raw sauerkraut or a crunchy romaine lettuce salad for a balanced meal. I use potatoes, celery, and carrots in this recipe, but rutabaga or sweet potatoes also work quite well! 

Serve this beautiful and flavorful salad with baked sweet potatoes, roasted chicken, or a bean soup for a balanced meal. The salad lasts several days in the fridge, just keep the almonds on the side until you are ready to serve it!