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.

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.

This year's cranberry sauce recipe uses ripe pears to sweeten up the tart and tangy cranberries. I've added a smidgen of coconut sugar to help balance the flavors. Coconut sugar is a low glycemic sweetener. This recipe can be made days ahead of Thanksgiving day and served cold or warm.

This recipe in not the traditional way to make pasta sauce using fresh tomatoes. I take the easy and fast route. I just don't have time to remove the skins and seeds from 20 pounds of tomatoes each time I make sauce! All you need to do is place fresh tomatoes into a blender and blend the seeds, skin, and all! Plus, this way we use the whole food—the whole tomato. Once you begin to make your own you'll never want to go back to store-bought pasta sauce!

Today I am sharing my mother's Puttanesca sauce recipe. Nearly every Christmas Eve that I can remember, she makes this sauce to serve over pasta. Can you imagine what it would be like to not be able to feed your family this Christmas? I can't.

Happy Autumnal Equinox! As the evenings become as crisp as the apples, darkness begins to triumph over light. Today we celebrate the closure of summer, the dying of the light, and prepare ourselves for a new season. Autumn.

Creating delicious salad dressings on the Elimination Diet can feel limiting—especially when you're avoiding vinegar, citrus, and fruit. But healing foods always find a way to surprise us with their abundance. This Asian-inspired dressing is both vinegar-free and citrus-free, yet full of vibrant flavor and digestive support. The inspiration came from a reader’s heartfelt email, asking for Elimination Diet recipes without any fruit. That small spark of inquiry led me into the kitchen...and then, a lightbulb moment...radishes!

This vegan nut cheese recipe is perfect for topping homemade gluten-free pizza or for using in between layers of lasagna noodles, vegetables, and sauce. It is easy to make using a high powered blender, such as the Vita-Mix.

Pizza! Yay! Today I am sharing my recipe for homemade pizza sauce. And do you know what that means? Yes, a gluten-free pizza crust recipe to come soon!