Moringa is our favorite hero ingredient these days. It is a leaf that is native to the Philippines and Haiti. It is said to be twice as anti-inflammatory as turmeric. Rather than taking it in it’s supplement form we love to cook with it
I’m excited to share this Spring Vegetable Tart recipe with you after all of the excitement about it on Instagram this week!
This recipes features one of the delectable treats of Springtime – fresh artichokes
Collard rolls make a delicious substitution for a sandwich. They are easy to make and especially welcome if you’ve given up gluten and looking for an easy to make lunch or light dinner
Growing up in South Africa, pancakes aka crumpets, were a teatime treat but over time Frank and I also got used to eating them at breakfast thanks to this healthy recipe.
Asparagus are one of Spring’s delights. These versatile stalks which can be roasted, steamed and sautéed are loaded with healthy benefits.
This salad is a probiotic powerhouse! A ton of fibrous vegetables get slicked with a good bacteria-rich kefir dressing. You can skip the sardines to make this a side salad, but keep them for a super-satisfying meal.
For most people one of the things they miss the most when going grain-free or gluten-free is bread. They miss their toast in the morning or having a sandwich at lunchtime and gluten-free crackers or a collard wrap just doesn’t cut it.
These Cauliflower Steaks are so satisfying. The tahini, lemon, mint and pistachio work well together to create a punch of flavor.
When you need a soy sauce alternative, coconut aminos is a delicious condiment full of health benefits—and perfect for our stir-fry recipe.