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I always love corn chowder but can’t tolerate the dairy or the sugar I find in many traditional recipes. This recipe is so tasty and simple - with just a little heat to cool you down – the perfect way to enjoy the last of a favorite summer crop. Corn is one of the biggest GMO crops in the U.S. but that refers to feed corn, as opposed to sweet corn, which is generally considered safe from pesticides and even #2 on the Environmental Working Group's Clean 15 list. There is concern, however, that it may be cross pollinating with neighboring GMO crops and there is even some evidence to show pesticide residue. If you're interested in reading more about this complex and important topic, here is a good article: https://gmo-awareness.com/2011/05/05/is-organic-always-gmo-free/#more-153 Sweet Corn is a complex carbohydrate and an excellent fuel for athletes. It's low in fat, high in fiber, protein, vitamins (including B6) and minerals (including thiamin, niacin, magnesium and iron). This soup adds quinoa to give you a complete source of amino acids. And oh yeah, did I mention it is...delicious??? Creamy Mexican Corn Chowder (serves 4 as an entrée) Ingredients: 1 cup chopped yellow onion (about 1 medium-sized) 4 cups fresh corn kernels (about 4 ears)* 2 cloves garlic 4-6 tsp diced organic jalapeno (ribs and seeds removed), can be canned (I used Rio Luna Brand) 1/3 cup white quinoa, rinsed 4 1/3 cups vegetable stock, separated (I used Pacific Organic here) 1 TB Bragg’s herbal seasoning (or sub with thyme) 2 tsp pink or sea salt ¼ cup raw cashews, soaked for 2-4 hours (or in hot water for 20 min), optional for a creamier texture Fresh cilantro, quick-pickled onions, black beans, optional for garnish. Directions: 1) In a 4-quart saucepan, heat 1/3 cup broth over medium-high heat. Add onion and saute until they are translucent (about 3-5 minutes). Add the jalapeno and garlic and stir. Next add the quinoa, vegetable broth, and seasonings. Bring to a boil, reduce heat and cover. Allow to simmer for 15 minutes. 2) Add corn and season with salt and pepper. Taste and adjust seasonings if necessary. For a creamier texture, place half the soup (once cool enough), along with the soaked cashews, in a blender and mix until smooth. Pour back into pot and stir. 3) Reheat when ready to eat. Enjoy!

Turmeric Ginger Cinnamon Latte Turmeric has protective effects on the gut lining and liver. Partly because of its curcumin content, turmeric is appreciated for its anti-inflammatory properties while also used as a digestive bitter, it helps to “sooth” and “move” digestion, fat absorption and bowel movements. If paired with black pepper, absorption increases 67%. I prefer using fresh turmeric because it's been shown in studies to be more effective, likely due to the beneficial effects of it's fatty acid content. You can read a more detailed article about the benefits of turmeric here. Ginger is helpful in aiding digestion, soothing stomach upset, and is also rich in antioxidants. Considered anti-inflammatory, if used in moderation it helps to soothe the GI tract and may also reduce muscle soreness. Studies have also shown it can lower blood sugar when consumed regularly. Cinnamon is helpful for promoting good bacteria growth while discouraging potentially bad strains, thereby helping to restore the gut lining. It can also act as an antihistamine and has been used for centuries as an astringent for the gut. Like ginger, it is also believed to help balance blood sugar. Ingredients: 1 ½ cups homemade plant-based milk (you can try this sweet walnut milk) 1 tsp freshly grated turmeric (or sub 1 tsp organic ground turmeric) 2 cm knob of fresh ginger, peeled OR ¼-1/2 tsp ground ginger ¼ tsp ground Ceylon cinnamon Pinch of black pepper or cayenne (increases bioavailability by 2000%!) 1 Medjool date, pitted, OR maple syrup to taste, optional Directions: Add all ingredients to a high-speed blender (like a Vitamix or Blendtec) and combine. The friction from the blender should warm the drink naturally but if you prefer a hotter latte, you can heat in a saucepan or in a Nespresso frother for a foamy result.

Beauty Brownies Makes 16 brownies Collagen is the fibrous protein found in organs, muscles, skin, hair, nails and digestive tract. Aging and environment both contribute to depletion of collagen. Around age 40, collagen begins to deplete faster than your body can reproduce it. And pollution, sun exposure, nutritional deficiencies, poor lifestyle habits, and genetics also play a role. Also found in whole foods including spinach, kale, tomatoes, beets and fish, collagen helps maintain a healthy gut-brain barrier, supports heart health, strengthens hair and nails, aids in bone formation, and assists detoxifying liver function. Ingredients: 1 cup pecans 1 cup walnuts 1/3 cup raw cacao powder (I used this brand) ¼ cup (about 2 scoops) collagen peptides* ½ cup pure maple syrup 1 tsp baking powder 2 flax eggs** (or sub two eggs from organic, pasture-raised chickens) 2 TB refined coconut oil*** 1 TB vanilla extract ¼ tsp sea salt 1 tsp cinnamon, optional 1/2 tsp chili powder, optional Flaked salt for topping, optional Directions: 1) Preheat oven to 350 degrees. 2) Place nuts in a food processor or a high-speed blender with a wide base and process until you get a fine texture but before it starts to get mushy. 3) Add dry ingredients and pulse again to combine. Then add your wet ingredients and combine. 4) Pour into an 8X8 glass baking dish lined with parchment paper (or simply greased with more coconut oil) and smooth out with a wooden spatula. 5) Bake for 25 minutes. Test with a wooden stick when done (nothing will stick to it if it’s done). Cool on a rack completely before slicing and top with flaked salt if desired. * Here is the grass-fed, pasture-raised collagen For pescatarian version, replace with equal parts of this Marine Collagen for vegan version, use 3 TB of this protein (Sacha Inchi) powder ...or just skip all that and add another 1/4 cup of raw cacao. **To make flax eggs, combine 2 TB ground flax meal with 6 TB water and allow to sit for about 10 min until it forms a gel. ***unrefined coconut oil has been refined to lose most of the coconut flavor so a good choice if you don’t want that flavor in your recipe.

Inspired by a recipe from www.rawfoodbali.com, I find this the perfect sweet note to end a meal in spring and summer when carrots are at their peak. Use store bought almond meal or use your own almond meal leftover from making homemade almond milk (I recommend you dehydrate and grind to a fine powder first). Carrots are an excellent source of healthy carbs which make them a great food, especially for active folks. They are well appreciated for their Beta carotene, which helps the body make vitamin A and also helps to slow down aging. Carrots also offer B-vitamins (good for fat and protein metabolism), Vitamin K1 (helps blood coagulation and bone health), Potassium (important for blood pressure regulation) and B6 (helps boost the immune system). With 88% water content, carrots are also considered a hydrating food. Equipment needed: Cuisinart, 12- cup Silicon Mold Ingredients: ¼ cup almond meal (can use finely ground raw almonds) 1 ½ cups grated carrots ¼ cup shredded coconut (can use flaked coconut, just add to processor first) ½ cup Medjool dates, pitted and soaked and drained (if dry and hard) ¼ cup raw walnuts, soaked and dehydrated if possible 1 vanilla bean, split and insides scraped 1 tsp Ceylon cinnamon ½ tsp ground coriander ½ tsp ground ginger ½ tsp Himalayan pink (or sea) salt Date syrup for topping (I use Just Date brand) Chopped walnuts, shredded coconut, and edible flowers for serving Directions: 1) Add all ingredients to a food processor and combine until you reach a desired consistency. (I like it pretty smooth). 2) Scoop carrot mixture into individual silicon molds and gently press down with clean fingers. Smooth tops with the back of a spoon. 3) Refrigerate for at least one hour or overnight if you’re making this ahead. 4) When ready to serve, carefully turn molds upside down and remove each cake onto a platter. Drizzle with date syrup and garnish with coconut, flowers and walnuts (if desired). Leftovers will keep for up to 3 days in fridge…or try one for next morning’s breakfast! Yazzzz...!

Often overlooked, reducing food waste is one of the most important things we can do to help reverse global warming. It's said that more than 70 billion tons of greenhouse gases could be prevented with food waste reduction* and that gives us, the consumer, the power to help make a positive change. Yes, most food waste is from food left in the field but in more affluent countries like ours, 40 percent of food waste occurs in markets and from customers. By adding in an Imperfect Produce CSA box, and learning to use more parts of a food, I feel good about reducing greenhouse gas emission while providing more nutrition for my family. Something as simple as using carrot tops can make a difference over time...in fact from just one bunch of carrots I was able to make 3 unique dishes with a little left over to dip in my hummus: pesto pasta salad, summer squash stew, individual raw carrot cakes (yummy!). Heart-healthy and oh-so delish, carrots are vitamin and mineral rich, including vitamin A (beta-carotene), vitamin K, vitamin C and potassium. The greens add a little protein and more antioxidants to the mix. So go ahead, use your greens! Carrot Top Pesto Use in salad, pasta, as a spread on sandwiches, on crackers, etc. Try subbing lemon juice with a couple teaspoons of chopped preserved lemon rind for added flavor. Ingredients: 1 cup carrot tops, soaked in ice water for 20 min. and drained well 1 cup fresh basil leaves ¼ cup fresh mint leaves 2 cloves garlic ¼ cup nutritional yeast (can sub with parmesan if not vegan) ¼ cup toasted pine nuts (can sub toasted walnuts or cashews) 2 Tbsp olive oil (good quality) 2 Tbsp fresh lemon juice (or 2 tsp chopped preserved lemon rind) salt and pepper water as needed Directions: Add all ingredients to a Cuisinart and process until smooth, scraping down sides occasionally. Store in fridge for up to 5 days or in freezer for up to 3 months. * source: The Washington Post, July 2018

If hummus isn't already a regular in your repertoire, consider trying this simple, delicious, nutritious recipe. Often touted as a superfood, the mighty chickpea (aka garbanzo bean) boasts a long list of nutritional benefits including fiber, protein, vitamins and minerals. With more than 7 grams of protein in just one serving (1/4 cup cooked), this could possibly be one of the lowest cost and most environmentally friendly protein sources on the planet. Studies have shown that just 1/3 of cup consumed each week can help balance blood sugar. And with nearly 4 grams of fiber (approximately 70% of which is insoluble) these little cuties also help support a healthy gut microbiome. Dietary guidelines recommend consuming 1/2 cup of cooked chickpeas per day...so go for it! Pair with some fresh cut veggies, warm pita, or add to your avocado toast for some extra zing, see how creative you can get with this delicious and satisfying spread... Creamy (oil-free) Hummus (makes about 2 cups) Ingredients: 2 cups cooked chickpeas* (or 1 15-ounce can, drained and rinsed) 2 large garlic cloves, smashed & chopped 3 Tbsp freshly squeezed lemon juice 2 Tbsp tahini (good quality – I used 365 brand)) 1 Tbsp Apple Cider Vinegar (I used Bragg’s) 1 tsp Himalayan pink salt (or sea salt) 1/3 cup water OR 3-4 ice cubes Parsley, chopped for garnish Directions: 1) Put all ingredients except water/ice cubes and parsley in a food processor and mix until blended, scraping down the sides of the bowl as needed. When almost done, add water or ice cubes and keep blending until smooth. For smoother consistency, add water and for fluffier, use ice cubes. Add as much as you need to reach the desired consistency. 2) Serve with freshly chopped vegetables, with falafel, on crackers or toast, on a bagel, in a buddha bowl…the possibilities seem endless! Enjoy! Variations: Smoked Paprika Hummus: add 1 ½ tsp smoked paprika Cilantro Hummus: add 1 cup packed fresh cilantro Black Garlic Hummus: add 1 TB smashed black garlic Sweet Potato Hummus: add 1 cup mashed roasted sweet potato *How to batch cook chickpeas: Soak an entire 16-ounce bag of chickpeas overnight (choose either previously sprouted like this one, https://www.vitacost.com/pure-living-organic-sprouted-garbanzo-beans-dried for more bioavailability, or for even lower cost choose this organic non-gmo brand, https://www.vitacost.com/shiloh-farms-organic-garbanzo-beans-15-oz). In the morning, drain, rinse, and add to a large pot along with enough water to come at least 2 inches above the beans. Bring to a boil over high heat, then lower heat to a low boil and cook for about 60-90 minutes, (skimming off any foam that develops) until the beans are just soft but not mushy. Drain and rinse and place in water while you peel the skins off the bean by squeezing each bean gently between your fingers (you can skip this step but it will result in a creamier texture). Measure and store by the cupful. Use 2 cups for this recipe and store the remainder in the freezer for easy use. When ready to make more, simply defrost and add your ingredients. You'll have fresh hummus ready in 10 minutes! One bag is enough for about one months' worth of hummus recipes. You can also use in many other delicious recipes, like these yummy chocolate chickpea blondies or some delicious (oil-free) chickpea "tuna" salad.

Every Spring and Fall, I do a deep detox and this soup is one of my absolute favorites on the menu! Featuring beautiful asparagus that pops up in spring, it will likely become your go-to cleansing soup as well. Our bodies are naturally built to detoxify but with the rapid increase in toxic burden, it seems we need a little support now and then. Detoxing (aka "cleansing") is a confusing term because it can be interpreted in very different ways. Relax and allow this delicious soup to help support your cleansing needs this Spring. Come Fall, we will change up the ingredients a bit to reflect the season...so stay tuned! In the meantime, Enjoy! Seasonal Detox Asparagus Soup Ingredients: 1/2 Tbsp refined coconut oil* 1 small onion, rinsed well and chopped 1 bunch asparagus (about 2 cups), tough ends snapped off and chopped 1 celery rib, chopped 2 garlic cloves, minced 1 cup frozen peas 1 tsp fennel seed Himalayan salt and freshly ground pepper to taste Grated beets and sliced beet greens for garnish Fresh lemon for finishing Directions: 1) Heat the vegetable broth in a large soup pot. Add the onion and asparagus, and saute about 3 minutes, adding garlic about halfway through (because it burns easily). 2) Add the vegetable stock and bring to a boil. Turn heat to low and simmer for about 5-10 minutes or until vegetables are cooked through. Remove from heat. 3) When cool enough, add to blender and season with salt and pepper. 4) Return to pan, if desired to reheat, or serve immediately, Garnish with grated beets mixed with chopped beet greens topped with a splash of fresh lemon and another dash of salt. *You can use either refined or unrefined coconut oil, it's a matter of taste. Refined coconut oil has been lightly processed to remove the coconut flavor, so may be a better choice when coconut flavor does not compliment the flavors in the recipe.

Healthy eating doesn’t get much easier than this. Just mix these few ingredients together before bed and you are all set for the next day. Bonus is this is a cleansing recipe, hydrating, nutrient rich and chock full of fiber. Oh, and did I mention delicious??? Banana-Lemon Chia Pudding Ingredients: 2 Tbsp chia seeds ½ cup plant-based milk ½ banana, chopped 1 organic lemon, jested & juiced ½ tsp cinnamon Dash salt Directions: Combine all ingredients in a jar and store in fridge for one hour or overnight (my preference for convenience). In the morning, top with soaked goji berries, blueberries, sliced bananas and lemon zest.

Chicken Zoodle Soup Ingredients: 1 boneless skinless organic, free range chicken breast, diced 2 cups homemade chicken bone broth (or sub 1 box Pacific Foods Organic Free Range Chicken Broth or Chicken Bone Broth) 2 cups filtered water 2 large carrots, scrubbed and sliced on a diagonal 2 large organic celery stalks, cleaned and sliced on a diagonal 1 yellow onion, chopped 2 tsp freshly squeezed lemon juice 1 sprig fresh thyme 1 bay leaf 1 tsp Himalayan salt or sea salt 1 tsp freshly ground black pepper 1 large zucchini, cleaned, trimmed and spiralized (”zoodles”) Directions: In a 6 quart slow cooker, combine all ingredients except the zoodles and stir. Cover and SLOW COOK on LOW setting for 5 hours or on HIGH setting for 2 hours.Add zoodles and cook for another 5 minutes on LOW. Taste and adjust seasoning if needed. Directions without a slow cooker: Add some broth to a large saute pan and heat over med-high heat. Add carrots, celery and onion and saute until vegetables are soft. Add chicken pieces and season with salt and pepper. Cook until chicken pieces are browned. Add broth, water and spices. Bring to a boil then reduce heat and cook on low, covered, for about 20 minutes, long enough to allow the chicken to cook through and flavors to marry. Finish with a splash of lemon juice. Taste and adjust seasonings as necessary. Remove bay leaf and thyme sprig before serving....and give a toast to good health!

I've been playing with "nice" cream recipes in anticipation of warmer months ahead and this one is by far my favorite so far! All you need is a few simple ingredients, a good blender, and an ice cream maker, you're good to go. Most store bought ice creams are loaded with ingredients that can wreak havoc on our health. Refined sugar (which is more addictive than cocaine!), is widely considered to be at the root of many common health issue. Short term conditions like mood swings, acne, PMS, and inflammation to more serious long term health problems like adrenal fatigue, depression, infertility, neuropathy, insulin resistance and Type 2 diabetes and even Alzheimer's disease have all been associated with refined sugar consumption. In addition, traditional ice cream is often made with low quality milk and eggs, which are inflammatory, also potentially causing health problems with regular consumption. You may even find other unwanted ingredients on labels including flavorings and preservatives. If you do tend to buy store bought, be sure to read the labels carefully, or just try making this one from scratch, you won't be sorry! This recipe is surprisingly easy...just blend the ingredients together and mix in the ice cream maker until it reaches the consistency you like. Store in freezer for at least an hour before use. Flavor secret is to grind your own cinnamon using use whole sticks in a spice/coffee grinder. Cinnamon “Nice” Cream Ingredients: 1 can coconut milk (can use light) 1 cup cashews, soaked about 4 hours 1 ½ Tbsp Ceylon cinnamon (preferably freshly ground - about 1 stick in a spice grinder) ¼ - ½ cup maple syrup (can sub with date syrup) 2 tsp coconut oil (use refined if you prefer less coconut flavor) 1 tsp cacao butter (I use Navitas brand) 1/2 tsp apple cider vinegar (I like Bragg's with a mother) ¼ tsp salt ½ tsp arrowroot powder cacao nibs for garnish, optional Directions: 1) Drain and rinse cashews. Combine all ingredients in a blender and mix until smooth. 2) Put mixture into a well frozen ice cream maker tub (should be in freezer for at least 8 hours) and turn machine on. Watch and turn off when desired consistency is reached. Store in freezer for at least an hour or until ready to use, that's all! Hope you enjoy this as much as I do, Leslie

Looking for an easy homemade meal? Well, it doesn't get much easy than lentil soup. With minimal ingredients (don't be fooled here, you can add or subtract many of my add-ins), this comes together in well under 30 minutes. So delicious and satisfying, I can literally eat this for breakfast! This is also a very versatile dish, one that you can adjust to your individual taste buds. Try adding tomatoes if you like, or enhance it's anti-inflammatory benefits with some turmeric. You really can't go wrong with this one. In many cultures, lentil soup is used as a regular cleansing food and makes for a great "reset" meal after periods of indulgence. Lentils are considered a superfood since they have such an impressive amount of nutritional benefits. In addition to being an amazing source of protein, carbohydrate, and fiber, they are also rich in calcium, iron, phosphorous and B vitamins. So go ahead, get your lentil on! Easy Red Lentil Soup Ingredients: 1 Tbsp ghee, (or sub ½ cup vegetable broth) 1 large shallot, chopped 1 large organic carrot, scrubbed and diced 1 tsp fresh ginger, grated on a microplane 2 garlic cloves, minced 1 Tbsp organic tomato paste ½ tsp Ceylon cinnamon ½ tsp garam masala (can sub ½ tsp cumin or smoked paprika) 1 cup red lentils, rinsed and drained 2 cups organic vegetable broth (or sub water) 2 cups filtered water 2 cups organic baby spinach (can sub arugula) Himalayan salt and freshly ground pepper to taste squeeze of fresh lemon juice ¼ cup coconut milk, optional garnish broccoli sprouts dash sumac, optional garnish Directions: 1) Heat the ghee or broth in a large saucepan. Add shallots and carrots and saute until shallots are translucent, about 2 minutes. 2) Add ginger, garlic, tomato paste, cinnamon and garam masala or cumin, and continue to cook until fragrant. 3) Add lentils, broth, water, and spinach, and bring to a boil. Reduce heat, cover and allow to cook for about 12 minutes, or until lentils are tender. 4) Remove from heat and season with salt and pepper. 5) Serve in bowls with optional garnishes.

Oh my, oh my this mushroom toast is to die for! Not that I can't eat avocado toast every single day but this is so good I may take a break from the family's favorite brekkie. This is a compound recipe and requires making a few different recipes, but each one is super simple would also be delicious in buddha bowls. I place this magic concoction on a slice of #Firebrand sourdough, one of my favorite local breads. This meal boasts a healthy source of plant-based protein. Benefits of consuming protein from plants means you get healthy fiber, something sorely lacking in most of our diets. Fiber supports proper digestion, healthy bacterial growth, reduced bad (LDL) cholesterol, stabilizes blood sugar, helps maintain energy and eliminate waste. Mushrooms are appreciated for helping to boost the immune system and improving our overall well-being. Add in a boost of anti-inflammatory turmeric and your fueled and ready to take on the day! Magic Mushroom Toast Sweet Potato Hummus Ingredients: 1 can chickpeas, drained, rinsed and peeled (if time allows) 1 small sweet potato, steamed or baked 3 garlic cloves 2 tsp smoked paprika juice of ½ lemon 2 Tbsp tahini (use good quality) 1 Tbsp apple cider vinegar 1 tsp smoky sea salt ice cubes Directions: 1) Removed flesh from sweet potatoes and discard (or compost) skins. 2) Combine all ingredients in a blender and mix until smooth. 3) When almost done, add ice cubes (start with 2-3) and continue to blend until desired consistency is reached. 4) Store in an air-tight contained in fridge for up to one week. Smashed Sweet Peas Ingredients: 1 10 ounce bag of frozen peas, thawed in hot water for 5 min. 1 Tbsp olive oil (use good quality) juice of ½ lemon Fresh tarragon, optional Directions: 1) Rinse the food processor after making the hummus. 2) Add all ingredients to food processor and blend until mostly smooth with small bits of peas still in tact. 3) Store in an air-tight container in fridge for up to 3 days. Magic Mushroom Saute Ingredients: 2 cups mushrooms of choice (cremini, baby portabella, white button, shitake), cleaned and sliced 1-2 Tbsp coconut oil 1 small onion, chopped 2 garlic cloves, minced ½ tsp ground turmeric 1 tsp chicken seasoning (I used Spicely organic brand), optional freshly gound black pepper and sea salt Directions: 1) Heat oil in a medium saute pan over medium-high heat. Add onion and saute until translucent, about 5-10 minutes. Add garlic and saute for one minute. 2) Add mushrooms and saute until liquid is mostly evaporated. 3) Add seasonings, taste and adjust as needed. Making Toast: Toast good quality bread (I used a locally made one, Firebrand, with only 3 ingredients and organic wheat). Layer toast with hummus, smashed peas and top with mushrooms. Garnish with freshly chopped parsley.