Smoked Salmon and Yam Salad with Creamy Chipotle-Lime Dressing

If you have children and are in need of some inspiration on getting them to love their veggies, then this kid-friendly recipe is for you. I'm visiting my family in Wisconsin now. My children love to play with my brother's four children who are all in a similar age range as my children.

Are you in the process of removing dairy from your diet and searching for a rich, creamy alternative to swirl into your morning beverage? This simple cashew-based creamer might be just what your body and taste buds have been craving. While I don’t personally drink coffee, I love adding this luscious cashew creamer to my turmeric-ginger spice tea, dandelion root chai, roasted dandelion root tea, and matcha lattes. It blends beautifully into warm drinks without overpowering them—unlike coconut milk or cream, which can sometimes have too strong a flavor for delicate herbal beverages.

Sometimes when the weather cools it is easy to get into the habit of eating more dense, cooked foods. For some people this is just what they need. But for others, a balance between raw and cooked is best. We each are unique, and so should be our diets. This colorful and nutrient-dense salad provides some key ingredients to support healthy detoxification. The dressing is delicious and can be used as a dip for raw veggies or used to top your favorite salads! I've even used it to top steamed vegetables! In functional medicine, detoxification is often considered "biotransformation" because our bodies will transform harmful substances into less harmful substances and then excrete them from the body.

Since it is the season for all things pumpkin, I decided to share with you my favorite pumpkin pie recipe. After all, Thanksgiving would not be complete without having a fabulous pumpkin pie! The paleo pumpkin pie filling and flakey grain-free pie crust both come from my Nourishing Meals cookbook. Use any variety of baked winter squash in this recipe, such as sugar pie pumpkins, butternut squash, sweet meat squash, hubbard, or kabocha.

I love the thick and creamy richness of mayonnaise, especially tossed with steamed potatoes and chopped pickles, or thinly sliced cabbage for a summer picnic salad. Although we eat eggs, I prefer the flavor of egg-free mayo better. This recipe uses soaked cashews along with a few other ingredients. It has such an amazing consistency and flavor.

Spring is in the air, at least for those of us on the West Coast! With the season’s fresh produce making its way to markets, I’ve been enjoying a simple dairy-free asparagus soup that I think you’re going to love. The creamy, herb-infused raw cashew-dill topping adds a delicious touch, but don’t worry, if you’re allergic to cashews, the soup is just as delightful without it! Did you know that asparagus is a powerhouse for gut health? It’s an excellent source of inulin, a type of prebiotic fiber that feeds beneficial gut bacteria like bifidobacteria and lactobacilli. A thriving gut microbiome means better nutrient absorption, enhanced immunity, and protection against harmful pathogens.