I like to make these with friends to celebrate the bounty of flowers growing in my garden. Once a season I bake up a few batches to mark the shift in (edible) flora from season to season. Violets, pansies, nasturtiums, calendula…
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Bright, sweet and savory with a pop of sesame oil and mint.
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These easy, gluten free ice cream sandwiches are made with creamy coconut banana brownie ice cream and one-bowl brownie cookies.
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An easy honey-sweetened milk-based tea featuring chamomile, passion flower and rose.
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These healthy blueberry banana muffins are made with almond meal, tapioca flour and coconut flour. Naturally gluten, grain, dairy and refined sugar free — but so delicious you’d never guess!
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This sweet potato pie smoothie is the perfect pre-workout meal. Full of protein, complex carbs, antioxidants, fiber, healthy fats and essential minerals. Get the recipe!
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These cinnamon-laced snickerdoodle cookies are so good you’d never realize they’re gluten, dairy and refined sugar free!
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Teff taco meat — 100% vegetarian, but looks like beef crumbles! Naturally vegan, gluten free perfect in taco bowls, tacos, burritos, enchiladas.
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Naturally dairy-free, gluten-free sweet potato gratin! Made with oat milk, cashews, miso and nutritional yeast.
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A dairy-fee spin on a classic Southern Tomato Pie, with an oat-almond crust, a thick layer of roasted roma tomatos with caramelized onion and decadent, gooey layer of “mozzerella” cheese.
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A 5 minute gazpacho featuring fresh heirloom tomatoes, cucumbers, peppers, balsamic vinegar and hemp hearts.
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A one-bowl banana bread with lots of spices, extra banana. Super moist and perfect with a cup of tea.
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A simple summer corn chowder made with corn, potato, peppers, tomato, onion, broth and oat milk! The perfect seasonal vegan corn soup done in 30 mins or less.
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