This gluten free carrot cake recipe is wonderfully moist, easy to make and full of those warming spices like cinnamon, ginger and nutmeg. Pair it with a dairy-free cream cheese frosting.
This Macadamia Coconut Bark is like making your own white chocolate with none of the sugar or dairy. It is a wonderful little fat bomb that is super satisfying and full of real foods.
You can prepare indulgent desserts without all the refined sugar, wheat flour and dairy. Cooking with food allergies is easier using these substitutions.
Even though I’m a nutritional therapy practitioner, I’d never ask a client to completely give up dessert—especially on a holiday. Rather than avoiding all indulgences, which may or may not lead to a binge later on, I recommend whipping up sweet treats that you can feel good about. Fortunately, there...
I wrote this recipe straight out of culinary school back in 2008. I converted it from a regular wheat flour version because back then, there were not a lot of gluten-free recipes and I had to make my own.
No matter where I go these days, I always seem to run into an advertisement for pumpkin spice something. From lattes to muffins to pancakes, and everything in between, our culture is obsessed (and with good reason)! Fall is peak season for pumpkin and other squash, so I plan on...
Oh, and what a treat they are! I first tried these at a class at the Natural Gourmet in New York City and thought they were wonderful. The beauty of this recipe is how flexible it is. You can make the crispy treats more chocolaty or if you really love...
This recipe is inspired by the first non-dairy pudding I ever tried back in culinary school at the Natural Gourmet Culinary Institute. Until then I didn’t know it was possible to make a pudding that could fool you into believing it was full of milk. One of the ingredients that help to make...
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