If you have a baby or toddler and are ready to introduce them to the lovely world of green smoothies then keep reading. If you are an adult who's curious about green smoothies or have a child who has never tasted one before, then keep reading. This post is for you too!
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.
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.
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.
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! Did you know that asparagus is a powerhouse for gut health? It’s an excellent source of inulin, a type of prebiotic fiber that feeds beneficial gut bacteria like bifidobacteria and lactobacilli. A thriving gut microbiome means better nutrient absorption, enhanced immunity, and protection against harmful pathogens.
Making your own gluten-free brown rice flour tortillas is so simple! With just a few ingredients you can make healthier tortillas at home. My recipe is egg-free and xanthan gum-free as well. I use a cast iron tortilla press to quickly press all of the tortillas, and then I cook them in a hot cast iron skillet on my stovetop. If you don't own a tortilla press you can roll the dough in between two pieces of parchment paper using a rolling pin. I've made so many versions of this recipe to try to figure out the best method for getting flexible tortillas.
When summer's produce is in abundance we like to create meals that revolve around it, like this one. If you are vegan or vegetarian you can substitute cooked blacked beans or sautéed tempeh for the chicken. I think you'll find the Spicy Avocado Dressing rather addicting!
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!
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!