Stocks or broths can be used in many different ways, well beyond soups. Homemade stock is far more nutritious than store-bought stock, even the organic brands. For one, commercial stocks, whether chicken or vegetable, use many different "natural" flavorings. What is a natural flavoring anyway?
These beautiful holiday cut-out cookies are made with whole food ingredients and sweetened only with stevia. Not only are they gluten-free, but grain-free as well. I use a combination of almond meal and shredded coconut pulsed in the food processor to create a nutritious, low-glycemic, and naturally sweet "flour" blend.
Today I have a very unique recipe to share. A gluten-free bread recipe that needs to be kneaded! It is made of whole grain flours and is also free of xanthan gum, starches, nuts, eggs, and dairy. Last August I began creating kneadable dinner rolls and braided bread free of the above mentioned ingredients. But something was missing.
These moist, delicious, high-protein gluten-free, sugar-free bars are made with almond flour, carob powder, and a touch of cinnamon. They are sweetened only with mashed banana and liquid stevia. Carob powder is naturally sweet unlike cocoa powder which is very bitter.
For the past few months, citrus and cabbage have become two of my favorite foods! This light and flavorful salad combines them both in the most refreshing way. I use napa cabbage, which is especially tender and mild—more delicate than green or red cabbage, with a slightly sweet flavor and soft, crinkled leaves. It’s also a favorite in our house. My oldest daughter even likes to pack napa cabbage leaves in her school lunch! All four of our children devour this salad in no time. Napa cabbage is high in folate, calcium, vitamin C, along with gentle levels of glucosinolates—compounds that support your body’s natural detoxification processes through liver enzyme activation.
I’ve been making this soup a lot these days. It’s spicy, warming, and deeply nourishing—just the thing to help kick the lingering cold I’ve had. It starts with a simple homemade broth made from bone-in chicken breasts, a generous amount of fresh ginger, a whole head of garlic, fresh lemongrass, and a few cups of chopped shiitake mushrooms. After simmering for a few hours, the broth is strained and returned to the pot with fresh vegetables, the shredded cooked chicken, and some Thai rice noodles. We serve it topped with crisp napa cabbage, basil, and cilantro—and for the grown-ups only, a few slices of fresh Thai chiles.
Happy Valentines Day! I wanted to share this luscious truffle recipe made with goji berries. The filling is a deep red color covered in dark chocolate. What could be better on a day like today? Oh, and it only takes about 10 to 15 minutes to prepare!
Beets in a smoothie? Yes—and when balanced with the right ingredients, the result is surprisingly delicious. The secret is using a small raw beet to avoid overpowering the flavor. Paired with dark sweet cherries, the color is stunning and the taste is vibrant and refreshing. One sip, and you’ll feel both grounded and uplifted. This smoothie is a beautiful addition to Phase 1 of the Elimination Diet. It’s also ideal during seasonal detoxification protocols or the postpartum period, when your body benefits from extra support in clearing excess hormones and metabolic waste. What makes this smoothie so powerful? It’s filled with whole-food compounds that support phase 2 liver detoxification, soothe inflammation, and bind to toxins for safe elimination.
Are you in the mood for something a little cleansing after the holidays? Me too. This blanched kale salad is uber nutritious and easy on the digestive system. Pomegranates are almost out of season so eat 'em up while you still can. Our children go through one to two every morning this time of year.