This is one of the green smoothies we make in the winter. It is chock full of healing dark leafy greens, cabbage, fruit, and cranberries! Adding the tart green apples and tart cranberries make it palatable without lemon juice.

I absolutely love raw cabbage. I love the crispy crunch with every bite. I love the way it makes me feel...healthy and alive, my digestion strong. It feels cleansing. Luckily my children like cabbage too, though my girls have decided they like their cabbage plain, no dressing please.

It has been cold lately, very cold! It seems as if soups and stews are the daily staple now. Today I'd like to share with you a fairly new recipe of mine—a warming, nourishing, soothing red lentil soup. We've been very busy lately, and, frankly, who hasn't these days? I have made multiple batches of this soup since its creation and it has been just perfect for a quick, warming lunch or an easy dinner. This tomato-free soup is chock full of greens, ginger, garlic, and onions...just the thing to support the immune system during cold and flu season. A dash of lemon juice at the end of cooking enlivens the flavors even more.

Welcome to Christmas Cookie season! Today I am sharing my recipe for gluten-free and egg-free soft molasses cookies. These cookies are delicious and so easy to make, I am sure you will enjoy them.

Here is a vegan alternative to the traditional Thanksgiving turkey....a casserole with the flavors of Turkey. Poultry seasoning, sage, shallots, beans, squash, and apples all slowly cooked to perfection in the oven. The vegetable stock and arrowroot provide a thick sauce that holds the flavors.

Some years, it just feels good to bring something different to the Thanksgiving table—something lighter, deeply nourishing, and still full of those cozy fall flavors. This baked salmon has been one of my children’s favorites for years. It’s simple, flavorful, and wonderfully tender. It’s a beautiful option for a smaller gathering or any holiday meal when you want a meat-free main dish. I love serving this salmon with a bright cranberry sauce. You can use my classic Cranberry Orange Sauce, or try my Raw Cranberry Sauce for an extra-fresh, antioxidant-rich pairing. Both versions complement the richness of the salmon beautifully. In the photo here, I’ve added a quick red quinoa pilaf, which makes an easy and colorful side dish.

Cranberries are one of my favorite fruits. Blame it on growing up in Wisconsin, or maybe their tart and tangy nature, or beautiful ruby color. Whatever the case may be, I love cranberries!

Here is a yummy recipe I created a few weeks ago for gluten-free fish sticks using halibut. This is one of my super-quick-and-easy meals! I use shredded coconut for the breading and a unique slurry to dip them in....you'll see in my recipe below. I also like to serve these with a Thai Peanut Dipping Sauce (recipe to follow).

When I was younger my parents made a well-rounded breakfast nearly every morning. Back then this consisted of scrambled eggs, toast, and fruit, or pancakes, sausages, and fresh fruit. French toast with maple syrup was a regular favorite too. Maybe even waffles made in a Mickey Mouse waffle iron. Remember those?

So you want to eat nutritious, healing foods AND need to eat gluten-free? Look no further. Having simple, easy-to-prepare recipes like these can make this type of lifestyle very doable.