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.

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.

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

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.

There’s something so grounding about a warm winter pilaf—the way the grains softly steam, the greens wilt just enough, and those little pops of cranberry brighten every bite. This one has been a favorite in my kitchen for years. It’s hearty, deeply nourishing, and full of the vibrant plant compounds we naturally crave during the colder months. This pilaf makes a beautiful addition to any holiday table, and it also works wonderfully as a gluten-free stuffing for turkey or roasted vegetables. If you want an extra layer of richness, scatter in a handful of chopped, roasted hazelnuts just before serving. They bring such a lovely crunch.

thought these grain-free, nut-free chocolate cupcakes with bright orange frosting looked especially festive for Halloween. You could even offer them to your children in exchange for their candy loot! Each year, my kids go trick-or-treating, then come home and joyfully give most of their candy away to the last of the evening’s visitors. Oh, the delight they feel in passing it on! Whatever candy remains goes next to their beds, because in the middle of the night the hungry Candy Gnome comes to whisk it away.

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.

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.

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.

This is a super simple recipe for making your own refined sugar-free, nut-free, gluten-free, dairy-free, soy-free candy. It has only two ingredients plus a little sea salt. It kind of reminds me of a Tootsie Roll but without all of the cell-damaging hydrogenated oils, genetically engineered corn syrup, artificial flavors, and sugar!