I love everything about soup season. There is something about the fall and winter months, and sitting with a warm bowl of soup, that is so comforting, inviting and nostalgic.

This soup is filled with cleansing veggies, garlic, onions, leeks, dandelion, turnip and radish leaves to support the body during the detoxification process. Broccoli, filled with vitamins, minerals and bioactive compounds. Hemp seeds for protein and Japanese Umeboshi vinegar, a potent liver cleanser. I drink this soup, which is actually more like a sipping broth throughout the day when I cleanse. It is cleansing and nourishing. I do not use any oils in this soup when I sauté the alliums with the goal to truly give the body a break from processing too much.

I love to drink bone broth when I am fighting something but vegetarians will shy away from bone broth. This broth is for everyone and can be enjoyed throughout the day.

Yuzu has been a trend flavor in all things culinary for a while now, from cocktails and mocktails, in chocolate, ice cream and other infused specialty items, yuzu is here to stay. It is a well loved ingredient in Japanese cuisine. It is one of my favorite citrus flavors, incredibly aromatic and high acid and I am constantly finding ways to use it.

This Nasturtium Pesto, with it’s bright green color and bold flavor rings in Spring time. It’s of course, perfect over grain-free and gluten-free pasta. I served mine with millet capellini by Big Green Organic Foods because it’s pretty close to the real thing. This pesto is great over eggs in the morning, a topping on fish, or avocado toast, it’s the ultimate condiment. It is super easy to make, 9 ingredients total in the food processor, mortar and pestle or high speed blender.

This soup is my latest favorite soup. It’s creamy, without the dairy, super healthy, filled with minerals and vitamins, and carries a perfect umami taste from the miso and it is gorgeous to look at from the stunning orange of the Kabocha squash.

These Italian Pine Nut Cookies are soft in the center and crispy on the outside cookies are a classic Italian treat found in traditional bakeries all over Italy. These sweet morsels originate from Sicily and sing with the flavors of sweet almond paste and nutty pignoli (pine nuts in Italian).

Sticking with the unconventional and untraditional Thanksgiving side dish theme, I have come up with this stunning, incredibly delicious, different, and satisfying sweet potato dish. I literally created it on a dime, when recently wondering what to do with three vivid purple sweet potatoes sitting on and staring at me from the kitchen counter. I could have sworn I heard little voices screaming “eat me!” 

Okay, I will admit this side dish is not a very traditional Thanksgiving side dish but will make a great addition to a rounded-out and creative meal. I sometimes crave something other than the usual suspects, like mashed potatoes and stuffing, and preferably gluten-free and dairy-free. As I mention in the title, it is simple, super simple with only 8 ingredients, about 15 minutes of prep time and 20-25 minutes in the oven. I will personally take simple, easy, and non-complicated when it comes to a holiday meal. At least some of the dishes.

I am constantly trying to find creative and tasty ways to eat my greens, I have exhausted greens in green smoothies, green juices, and soups, and here finally is a simple, and tasty way to eat your greens. This recipe has 11 ingredients and cooks up in less than 20 minutes. I like to use a variety of greens from my garden and farmer’s market and whatever you do, save your turnip, radish, and beet tops to throw into the mix. Serve, smothered over, quinoa, basmati rice, or sweet potatoes or as a fabulous side dish. It’s delish.

This sweet, exotic, crunchy spice topping is the sweet tooth’s answer to its savory counterpart from Egypt. Regular dukkah is a wonderful topping for labne (check out my Coconut Labne here), salads, soups, and main dish items while sweet flower dukkah can be sprinkled over dessert or crowning your favorite yogurt or hot cereal, at the start of the day. Be daring and use it on a savory dish. It’s packed with protein and antioxidants, vitamins, and minerals. I love adding dried edible flowers to this dukkah as they add a pop of color. This is the thing I will be bringing with me everywhere this summer. Make a double recipe and keep some on hand for a last minute gift.

Strawberry and rhubarb make the perfect marriage of flavors, the juicy sweet meets the tart. Add on a crumbly topping and you have yourself the perfect summer dessert.