If you have children and are in need of some inspiration on getting them to love their veggies, then this kid-friendly recipe is for you. I'm visiting my family in Wisconsin now. My children love to play with my brother's four children who are all in a similar age range as my children.
It's summer! Time to break out the ice cream maker and whip up some dairy-free ice cream—plus, it's cherry season right now. This coconut-milk-based ice cream is a perfect way to indulge in both antioxidant-rich cherries and dark chocolate.
This recipe is great for those of you who are on an Elimination Diet as it is very easy to make, and when paired with plenty of vegetables, it becomes a very nourishing, anti-inflammatory meal.
I've got an easy, nourishing main dish recipe for you today! These Nightshade-Free Chicken Tacos are super easy to prepare and perfect if you are following our Elimination Diet or another special diet such as an autoimmune diet or a diet specific for arthritis. My children also love this recipe!
You are going to love this nutritious raw kale slaw. It's full of detoxification and antioxidant compounds, and just bursting with the fresh, bright flavors of basil, mint, and cilantro. All tossed in a slightly spicy and gingery, creamy almond butter dressing. What I love about this salad is that it lasts up to 5 days in the refrigerator!
It's tomato season and I bet many of you are searching for more ways to preserve the tomato harvest! Last year I had a bumper crop of roma tomatoes so I created this easy fire-roasted tomato salsa recipe as a way to preserve the harvest.
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.
I finally have the recipe many of you have been waiting for....the gluten-free, berry scone recipe you've seen me post about on Instagram over the last few weeks. Although I used raspberries once, they are out of season right now and just too darn expensive to keep using.
If you are looking for more ways to use up the last of the lovely basil growing in your garden this season, then try making a pesto sauce! It can be frozen and then thawed in the wintertime for a taste of summer. We've been using this sauce tossed with raw cucumber noodles, cooked quinoa noodles, or to top baked wild salmon!
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.