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!

Cool down this summer with these refreshing, homemade watermelon popsicles—naturally sweet, colorful, and packed with whole fruit! These beautiful treats are made with pureed watermelon and layered with a vibrant mix of blueberries, strawberries, kiwi, peaches, and cherries. No added sugar, no juice concentrates—just real, ripe fruit in its most nourishing form. Each bite delivers juicy summer flavor and a wide range of antioxidants, hydration, and fiber—a perfect way to sneak in more phytonutrients on a hot day.

Okay, this smoothie doesn't look too green now does it? Berries and greens blended up equal brown. Although the color may not look too appetizing, the flavor is amazing! My 4-year old twin boys drink it with a straw. They now race to see who is done first.

I like to roast a whole, organic chicken about once per week for family meals. In the wintertime I will serve it with sautéed winter greens, such as kale and collards, a few spoonfuls of raw sauerkraut or cultured vegetables, and roasted root vegetables. In the springtime, I like to serve it with a light quinoa radish salad with fresh parsley, lemon, and chopped sorrel or napa cabbage. The next day I pull the meat off the bone and use it to make chicken salad, chicken pot pie, or toss it into soup.

Lacto-fermented vegetables are cultured vegetables. You've probably heard of sauerkraut, kim chi, and sour dill pickles, right? These are all forms of lacto-fermentation. Many people use whey as a starter but it is not necessary as long as you use enough salt. Making your own lacto-fermented vegetables is so easy that once you start you'll be hooked! Traditionally, lacto-fermentation was used to preserve the harvest and store vegetables for the winter. If you have a garden full of cabbage, cauliflower, beets, carrots, and green beans and don't know how to store them all, consider making a few batches of lacto-fermented vegetables. These veggies can be stored in your refrigerator for months....if they last that long!

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.

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.

I have had a number of requests for slow cooker recipes. Thank you! You have inspired me to use my slow cooker more often in the last few weeks! It is so nice to simply add all of the ingredients to the pot, walk away, and come back hours later with a warm, hearty meal in front of you.

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?

This creamy sunflower seed dressing is one of my favorite ways to offer a nut-free option without sacrificing richness or flavor. Sunflower seeds blend into a silky, ranch-style dressing that’s beautiful over crisp romaine, tender spring greens, or even folded into a picnic potato salad. With a little less water, it turns into a luscious dip for carrots, celery, or cucumber sticks—simple nourishment you can feel good about. Because the base is made from soaked raw sunflower seeds, the dressing stays fresh, vibrant, and full of living enzymes. A quick overnight soak works beautifully! Just cover the seeds with filtered water before bed, and they’ll be ready for blending the next day. If you’re preparing the dressing for dinner, starting the soak around lunchtime is perfect.