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.

Labne (Labneh) is a Middle Eastern strained dairy yogurt, having removed most of the whey, the yogurt cheese has a thicker and richer consistency, similar to the tangy taste of sour cream. It is super easy to make and goes well as a topping, side or appetizer with so many things. What’s more, this recipe is dairy-free, made from coconut yogurt which is full of probiotics and healthy fats. It couldn’t be more simple, requiring only 4 ingredients.

The sumptuous, sweet, luscious sensuous fig is at the height of it’s glory at this moment. But blink and the season will be gone. This smoothie is sweet but not too sweet, creamy, and packed with plant protein from Mikuna, made from the the low-lectin, regenerative crop Choco and is only one ingredient. It is truly one of my favorite protein powders.

I originally developed this recipe 16 years ago for my cook book Anna Getty’s easy Green Organic. It was one of those recipes I tried over and over again to get it just right. It is by far my favorite quick bread, over the Gluten-Free School-Is-In Banana Bread and my Sweet Potato Bread with Walnuts and Cranberries, and those are both really really good.

This hemp milk is more than creamy, it is velvety and silky. The two things which make it so are 1) The Cap Beauty Daily The Coconut Butter , which is a 100% stone ground, next level in texture and taste coconut butter. The fat from the coconut butter makes this milk last in the fridge for an epically long time, up to 7 days. 2) And using Ellie’s Best Nut Milk bags , which every time yield, the perfect pulp-free nut milk.

This dish is probably the most requested and made dish in my household. My husband adores it and asks me to make it frequently. I call it the kitchen sink quinoa salad because I generally tend to empty out my fridge and use up whatever is in there, in the dish and it always turns out great.

This salad highlights the season’s citrus, and we are lucky in California as we do get some citrus year-round. But now is the time. The bitter chicory complements the sweet, and the toasted hazelnuts add crunch. The sumac and the fennel pollen always make people ask me, “oh my gosh, what is IN that dressing?"

This recipe was featured in the Fall issue of Naturally Danny Seo. Now that that issue is off the news stand, I am sharing the recipe here too. I’ll keep you posted for my upcoming column in this quarterly, healthy living magazine, founded by my friend and sustainable living lifestyle guru, Danny Seo. I feel so lucky living in California, where we get really good Mexican food.

I find figs to be such a sensual fruit, juicy with robust flesh. In the 16th Century Baroque master Caravaggio’s painting Basket of Fruit there are four figs, all four plump, luscious and bursting with ripeness. They are the fruit of the ficus tree which to my surprise is part of the Mulberry family. Cultivated for centuries, the fig, historically, symbolize unity, truth and universal understanding.They are on my list of top 5 favorite fruits, they satisfy my occasional sweet tooth craving, since I have cut out refined sugars from my diet. I snack on fresh figs often when in season and love to include them in an arugula salad with walnuts and fresh goat cheese.  Figs are high in fiber, so they make a great natural laxative.