• Berry Coulis
    Packed with health supportive antioxidants, vitamins, and minerals, the berries in this recipe are a wonderful way to satiate a sweet tooth while incorporating natural sweeteners. berrieswatermaple syruplemon juicesea salt
  • Blueberry Lemon Tart
    A tart lemon filling and the fresh sweetness of blueberries complement one another beautifully, both in flavor and color. Dairy-free and low in sugar, this is the perfect dessert to serve at a summer backyard party. eggcoconut oilhoneyalmond flourarrowroot powdercoconut floursea saltlemon juiceeggshoneycoconut creamlemon zestblueberries
  • Caramelized Onion, Wild Mushroom + Lentil Soup
    A flavorful example of an Eating for Health® dish, this hearty vegan recipe features an array of nutrient-dense vegetables, booster foods, legumes for protein, and good-quality fat. Kombu is a sea kelp that, when boiled with lentils, makes the legume more digestible and cause less gastric distress. The lemon juice and parsley add brightness to this rich soup. French green lentilskombucoconut oilonionsshallotsvegetable stockwild mushroomsshiitake mushroomsgarlicgingerthymered winetamarisea saltblack pepperlemon juiceparsley
  • Emerald Kale Salad with Balsamic Vinaigrette
    Massaging kale breaks down the cell walls to make it more digestible while still retaining the enzymes. Using sweeter vinegars, like balsamic, balances out the bitterness of the kale. Different kinds of fruit can be used in the salad depending on the season: persimmon and pomegranate seeds in fall; blood orange in winter; strawberries and kumquats in spring; and nectarine in summer. red onionapple cider vinegarlacinato kaleolive oilsea saltbalsamic vinegarblack pepperpumpkin seedsFuyu persimmonspomegranate seeds