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.

This cold sesame soba noodle salad recipe is a favorite from my cook book, Anna Getty’s Easy Green Organic, published by Chronicle Books in 2010.

I have always loved the crumbly and buttery shortbread-like texture of a Mexican wedding cookie, the melty and soft sensation of the powdered confectioner’s sugar in my mouth, has carried me to new heights. The reality now is I can’t really eat flour, sugar, butter, as a combo deal, not if I don’t want to feel crummy later. Behold the challenge of how to achieve this mouth sensation dairy, gluten and sugar free. I am certain we have achieved an as close as you can get to the real thing cookie and maybe even better then the real thing.

One of the hardest parts about eating gluten-free and mostly grain-free is the mouth feel and taste of gluten and grain free baked goods. It is often, never quite the same experience with the alternatives.