gf = gluten free, v = vegan
Appetizers
Pomegranate Guacamole with Cherries and Mint (gf/v)
Raw Vegan Lasagna Bites (gf/v)
Watermelon + Feta Salad with Kalamata Olives and Fresh Mint (gf)
Breakfast
Apple Chai Granola (gf/v)
Buttermilk Banana Bread Waffles (gf/v)
Cardamom Kissed Pistachio and Chia Seed Pudding (gf)
Cheesy Potato Waffles with Garlic and Chives (gf)
Chocolate Almond Java Shake (gf/v)
Dressed Up and Dairy Free Egg Salad Sandwich (gf)
Peppermint Pattie Smoothie (gf/v)
Power Green Smoothie (gf/v)
Pumpkin Pecan Freezer Oatmeal Cups (gf/v)
Pumpkin Pie Granola (gf/v)
Scrambled Eggs with Quinoa and Veggies (gf)
Spring Detox Smoothie (gf/v)
Slow Cooker Boston Baked Beans (gf/v)
Very Berry Green Smoothie (gf/v)
Dessert
5 Ingredient Coconut Butter and Tahini Cups with Coffee Crème Filling (gf/v)
Almond Meal Carrot Cake with Honeyed Ginger Frosting (gf)
Blueberry Lavender Layer Cake with Lemon Berry Frosting (gf)
Cardamom Kissed Pistachio and Chia Seed Pudding (gf/v)
Chai Tea Infused Chocolate Avocado Pudding (gf/v)
Coconut Java Cookie Dough Balls (and what to do with leftover almond pulp) (gf/v)
Double Chocolate Chunk Cookies with Coconut and Walnuts (gf)
Flourless Vegan Pumpkin Brownies (gf/v)
Raw Chocolate Chip Cookie Dough Balls (gf/v)
Strawberry Coconut Upside-Down Cake (gf)
How to
Jungle Nut Butter (gf/v)
Date Puree (gf/v)
Pumpkin Pecan Freezer Oatmeal Cups (gf/v)
Pumpkin Puree (gf/v)
Vanilla Cashew-Almond Milk (gf/v)
Main Dish
Asian Fusion Noodle Soup (gf/v)
Big Salad (gf/v)
Cauliflower Pizza with Caramelized Onions, Sun-dried Tomatoes, and Spinach (gf/v)
Fava Bean Stew (gf/v)
Harvest Salad with Tahini-Mustard Dressing (gf/v. option)
Leftover Lentils with Beet Greens (gf/v. option)
Mediterranean Zucchini Pasta Salad (gf/v)
Minestrone with White Beans and Pesto (gf/v)
Perfected Traveler’s Pasta Primavera (gf/v. option)
Quick and Easy Raw Pasta (gf/v)
Quinoa Tabbouleh with Pomegranate and Pistachios (gf/v)
Raw Vegan Lasagna Bites (gf/v)
Romanesco and Crispy Tofu Quinoa Bowl (gf/v)
Spaghetti Squash + Fiddlehead Pasta Primavera (gf/v)
Squash and Chickpea Burgers with Beet Aioli (gf/v)
Summertime Vegan Lasagna with Slow-Roasted Tomato Sauce and Tofu Ricotta (gf/v)
Thai Coconut Soup with Butternut Squash, Mushrooms, and Tofu (gf/v)
Winter Rebellion Salad (gf/v)
Raw
5 Ingredient Coconut Butter and Tahini Cups with Coffee Crème Filling (gf/v)
Cardamom Kissed Pistachio and Chia Seed Pudding (gf/v)
Kale Slaw with Creamy Avocado Dressing (gf/v)
Mediterranean Zucchini Pasta Salad (gf/v)
No-Bake Sprouted Buckwheat + Apricot Granola Bars (gf/v)
Pomegranate Guacamole with Cherries and Mint (gf/v)
Quick and Easy Raw Pasta (gf/v)
Raw Chocolate Chip Cookie Dough Balls (gf/v)
Raw Vegan Lasagna Bites (gf/v)
Sicilian Fennel and Orange Salad (gf/v)
Spring Detox Smoothie (gf/v)
Vanilla Cashew-Almond Milk (gf/v)
Seasonal/Holiday
Chocolate Chip Pumpkin Muffins + Date Puree Tutorial (gf)
Harvest Salad with Tahini-Mustard Dressing (gf/v. option)
Peppermint Pattie Smoothie (gf/v)
Pumpkin Puree (gf/v)
Quinoa Tabbouleh with Pomegranate and Pistachios (gf/v)
Raw Vegan Lasagna Bites (gf/v)
Rhubarb + Beet Muffins with Ginger Oat Crumble (gf)
Sicilian Fennel and Orange Salad (gf/v)
Spaghetti Squash + Fiddlehead Pasta Primavera (gf/v)
Spiced Zucchini Nut Bread (gf)
Squash and Chickpea Burgers with Beet Aioli (gf/v)
Sides
Brown Basmati Pilaf with Hazelnuts, Mushrooms, and Thyme (gf/v)
Kale Slaw with Creamy Avocado Dressing (gf/v)
Oven Roasted Eggplant with Herbed Shallot Vinaigrette (gf/v)
Sicilian Fennel and Orange Salad (gf/v)
Slow Cooker Boston Baked Beans (gf/v)
Zesty Five Bean Salad with Apple-Cumin Vinaigrette (gf/v)
Smoothies
Chocolate Almond Java Shake (gf/v)
Peppermint Pattie Smoothie (gf/v)
Power Green Smoothie (gf/v)
Spring Detox Smoothie (gf/v)
Very Berry Green Smoothie (gf/v)
Snacks
5 Ingredient Coconut Butter and Tahini Cups with Coffee Crème Filling (gf/v)
Jungle Nut Butter (gf/v)
Apple Chai Granola (gf/v)
Beet Hummus (gf/v)
Cardamom Kissed Pistachio and Chia Seed Pudding (gf/v)
Chocolate Chip Pumpkin Muffins + Date Puree Tutorial (gf)
Mulberry-Pistachio Oatmeal Cookies (gf)
No-Bake Sprouted Buckwheat + Apricot Granola Bars (gf/v)
Pumpkin Pie Granola (gf/v)
Rhubarb + Beet Muffins with Ginger Oat Crumble (gf)
Spiced Zucchini Nut Bread (gf)
Tropical Carrot Muffins with Cashew Lime Frosting (gf)
Soups
Asian Fusion Noodle Soup (gf/v)
Butternut Squash and Pear Soup (gf/v)
Minestrone with White Beans and Pesto (gf/v)
Potato and Leek Soup with Cashew Cream and Crispy Fried Sage (gf/v)
Thai Coconut Soup with Butternut Squash, Mushrooms, and Tofu (gf/v)
Travel
A Backpacker’s Guide to Healthy Eating: Recipe Edition
A Backpacker’s Guide to Healthy Eating: Volume 1
A Backpacker’s Guide to Healthy Eating: Volume 2
No-Bake Sprouted Buckwheat + Apricot Granola Bars (gf/v)
Vegan
5 Ingredient Coconut Butter and Tahini Cups with Coffee Crème Filling (gf/v)
Amazonian Warrior Nut Butter (gf/v)
Apple Chai Granola (gf/v)
Asian Fusion Noodle Soup (gf/v)
Beet Hummus (gf/v)
Big Salad (gf/v)
Brown Basmati Pilaf with Hazelnuts, Mushrooms, and Thyme (gf/v)
Buttermilk Banana Bread Waffles (gf/v)
Butternut Squash and Pear Soup (gf/v)
Cardamom Kissed Pistachio and Chia Seed Pudding (gf/v)
Cauliflower Pizza with Caramelized Onions, Sun-dried Tomatoes, and Spinach (gf/v)
Chai Tea Infused Chocolate Avocado Pudding (gf/v)
Chocolate Almond Java Shake (gf/v)
Coconut Java Cookie Dough Balls (and what to do with leftover almond pulp) (gf/v)
Fava Bean Stew (gf/v)
Flourless Vegan Pumpkin Brownies (gf/v)
Harvest Salad with Tahini-Mustard Dressing (gf/v. option)
Kale Slaw with Creamy Avocado Dressing (gf/v)
Mediterranean Zucchini Pasta Salad (gf/v)
No-Bake Sprouted Buckwheat + Apricot Granola Bars (gf/v)
Oven Roasted Eggplant with Herbed Shallot Vinaigrette (gf/v)
Peppermint Pattie Smoothie (gf/v)
Perfected Traveler’s Pasta Primavera (gf/v. option)
Pomegranate Guacamole with Cherries and Mint (gf/v)
Potato and Leek Soup with Cashew Cream and Crispy Fried Sage (gf/v)
Power Green Smoothie (gf/v)
Pumpkin Pecan Freezer Oatmeal Cups (gf/v)
Pumpkin Pie Granola (gf/v)
Pumpkin Puree (gf/v)
Quick and Easy Raw Pasta (gf/v)
Quinoa Tabbouleh with Pomegranate and Pistachios (gf/v)
Raw Chocolate Chip Cookie Dough Balls (gf/v)
Raw Vegan Lasagna Bites (gf/v)
Romanesco and Crispy Tofu Quinoa Bowl (gf/v)
Sicilian Fennel and Orange Salad (gf/v)
Slow Cooker Boston Baked Beans (gf/v)
Spaghetti Squash + Fiddlehead Pasta Primavera (gf/v)
Spring Detox Smoothie (gf/v)
Squash and Chickpea Burgers with Beet Aioli (gf/v)
Strawberry Coconut Upside-Down Cake (gf/v)
Summertime Vegan Lasagna with Slow-Roasted Tomato Sauce and Tofu Ricotta (gf/v)
Vanilla Cashew-Almond Milk (gf/v)
Very Berry Green Smoothie (gf/v)
Winter Rebellion Salad (gf/v)
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