If you’ve been searching for a bright, sugar-free cranberry sauce that’s easy to make and deeply nutritious, this fresh raw version is such a gem. It comes together in minutes and preserves the full spectrum of antioxidants found in uncooked cranberries, especially ellagic acid, a powerful compound linked to cellular protection and detox support. Serve this tart and tangy cranberry sauce with your holiday turkey, baked salmon, or winter squash and bean casserole. It's also delicious on top of pumpkin pie!  Did you know that cranberries are one of the most concentrated natural sources of ellagic acid? This powerful antioxidant and anti-cancer compound is especially abundant in berries like cranberries, raspberries, wild strawberries, and blackberries—those bright, tart fruits that make your mouth pucker—and is also present in smaller amounts in foods such as pomegranates, pecans, and walnuts.

It's tomato season and I bet many of you are searching for more ways to preserve the tomato harvest! Last year I had a bumper crop of roma tomatoes so I created this easy fire-roasted tomato salsa recipe as a way to preserve the harvest. I had my freezer stocked full of salsa in various sized jars that we enjoyed through the winter months. I'm really happy to finally be sharing my recipe with you. It's a mix of roasted tomatoes and other raw ingredients, creating a nutrient-packed condiment! Roasting tomatoes under the broiler brings out a stunning, sweet caramelized flavor, which adds depth and complexity to your salsa.

This isn’t just salt—it’s a deeply nourishing infusion of minerals, herbs, and plant-based compounds that elevates your food and your health! If you’ve followed my recipes for a while, you already know how much I love Herbamare—a seasoned sea salt that layers savory herbs and vegetables into a mineral-rich, flavorful blend. It’s one of my favorite ways to add depth to meals while keeping sodium in balance. But over the last year, I began crafting my own version at home—fresh, customizable, and deeply connected to the rhythms of my kitchen and garden.

After a long blogging break, I'm back with an amazing hot sauce recipe for you to make and enjoy for many months. I grew a lot of hot peppers in my garden this year, in fact my garden has been extremely bountiful this year! Up until recently, I've sort of taken my garden for granted.

If you’re savoring the last of your summer basil harvest, this vibrant pumpkin seed pesto is a beautiful way to celebrate it. Fresh, green, and bursting with flavor, this sauce captures the essence of the season—and can be frozen for a taste of summer sunshine in the colder months.

I love the thick and creamy richness of mayonnaise, especially tossed with steamed potatoes and chopped pickles, or thinly sliced cabbage for a summer picnic salad. Although we eat eggs, I prefer the flavor of egg-free mayo better. This recipe uses soaked cashews along with a few other ingredients. It has such an amazing consistency and flavor.

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.

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!

Do you ever crave that rich, creamy taste of sour cream but are sensitive to dairy products?

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!