My recipe uses no refined sugar and no grains. It is sweetened with coconut sugar and uses just three tablespoons of oil in the entire recipe. I make the batter fast in one bowl and it’s all done and out of the oven in 20 minutes.

Make this cauliflower as the main dish or an appetizer for dinner parties or weeknight meals!

This is one of those recipes you’re going to want to memorize and make time and time again. Whenever I bring out a bowl of these golden, crispy butternut squash veggie chips, my guests go crazy for them.

Possible better than a popover!

Salt crusting is easy and add so much flavor! If you have not salt crusted anything before this is a great way to start.
This recipe is fantastic for a party as it many be made ahead of time and travels well.

Eating a variety of vegetables daily is always a goal. Vegetable pancakes is one of the easier ways I have found to do this, so a couple times a week I make these and other kinds of vegetable pancakes using an assorted mix of thinly chopped organic vegetables. Make these any size you like! The leftover are delicious right our of the fridge or heat them up again and top with the gingery sauce.

This recipe comes from a cookbook that I have been diving into lately. Most cookbooks I find these days don’t spike my interest level as they are missing soul. Not Cannelle et Vanille! You will enjoy Aran’s red lentil hummus recipe. Chickpeas are harder for me to digest so, for now, I have switched to red lentils and cooked vegetables for my hummus fix. I recommend this book to all my clients!