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There are some foods that are just meant to be eaten together. Bacon and eggs, butter over coconut flour bread, balsamic vinegar and olive oil with greens, homemade nut butters on celery...and (dare I say) liver and onions. Plus, what traditional foodie can deny the dynamic duo of fermented cod liver oil with high vitamin butter oil? Strawberries and rhubarb are one such harmonious food pairing to add to the tally. With an irresistible mingling of sweet and tart flavors and charming red color- strawberry rhubarb treats are lip-smackingly delightful. Now that you may find rhubarb stalks peeking up from barrels at local farmer's markets, savor the bold taste of spring with this grain-free version of a traditional Strawberry Rhubarb Crumble.

Looking to get more gelatin in your diet? Rich in trace minerals, amino acids, collagen and other matrix proteins, incorporating high-quality gelatin into your diet is an effective way to bolster protein intake and enhance digestion. Yet this interesting and little-discussed food can be all too difficult to come by in our sleek and processed modern food system. Because eating gritty gelatin supplements from the spoon is far from enjoyable, and enjoying a steamy gelatin-rich bowl of homemade bone broth can become tiresome in warmer months, it can be helpful to get a little creative with your nutrient dense culinary repertoire. Try these unconventional homemade berry jigglers as a fresh and fun way to use gelatin, and take delight in embellishing this tasty treat with a generous dollop of homemade whipped cream...

Spring always reminds me of homemade whipped cream, when my Mom used to scoop generous dollops of it onto my homemade birthday cake and garnish the rim with a band of shredded coconut. Remember as a child the taste and satisfaction of real whipped cream? Artfully scooped up with a finger or licked eagerly from a whisk, this fluffy topping is just heavenly. It may be difficult to recall as decade after decade, grocery stores have only carried compressed, processed whipped cream and many of us have completely forgotten how to make whipped cream from scratch. For the past few years we have been blending up our own whipped cream using raw dairy and the highest quality ingredients...

How easy it is to become lost in the graceful charm of spring: the glint of early morning dew on newly-green blades of grass, the buds uncurling shyly from wind-tattered branches and the fragrance of deep brown earth settling into the air. At a time of year when nature is busy with growth and life after the restless stagnancy of the winter months, so too do we begin to feel reinvigorated and purposeful. Whether throwing open the windows and tidying up the house or chomping on detoxifying foods- spring is a natural time to refresh and clean. Awaken the spring within by taking a brisk walk in the sunshine and enjoying some of the delicate, bitter greens that start to fill baskets at farmers' markets at this transitional time of year. Discover the benefits of different types of seasonal greens and learn how to mix and match varieties to most completely energize your body this season. 

Sometimes I look at the list of ingredients for a gluten-free recipe spilled out onto the glossy page of a cookbook and I think skeptically to myself, “there is just no way this can taste any good.” And in all honesty, it is often true- in yearning for the occasional indulgence of fresh home baked bread, there are few grain-free recipes that even come close in capturing a desirable taste and texture. Yet this unique Organic Coconut Flour Zucchini Bread is a stunning exception. This intriguing treat combines the warm tones of cinnamon and nutmeg with the gentle sweetness of coconut flour, enlivened with shreds of fresh zucchini and the satisfying crunch of soaked walnuts. It is a recipe so incredibly simple, nutrient-dense and rich in flavor- just one bite and this melt-in-your-mouth loaf will have you enchanted.

"Nutrition bars" were first concocted in the mid-20th century in the form of the granola bar, a novelty of prolific inventor Stanley Mason (the man behind other such "ordinary" modern conveniences as the squeezable ketchup bottle and dental floss dispensers). Since then, these on-the-go foods have turned into neatly wrapped bundles of food manufacturers' joy: cheap rice puffs glazed in artificial flavors and color, pumped full of sugar, soy and laboratory created vitamins and slapped with impressive price tags. With some nutrition bars containing 28 tongue-twisting ingredients, this is one item that is truly best avoided at the health food store. Instead try these delicious homemade superfood bars, combining sublimely sweet organic coconut, cocoa and dried fruit, with the pleasing crunch of soaked walnuts, almonds, pumpkin and sunflower seeds.

Sometimes you find a dip that is just so good you can’t stop scooping up a dollop of it, savoring it right from the tip of the spoon or licking it off your fingers...despite what your manners warn. This fresh tapenade- a healthful blend of rich oils, tangy fresh herbs and creamy pine nuts, complemented with the salty flare of kalamata olives- is one of those simple culinary marvels. With a complex layering of flavors and divinely smooth texture, this lively dip is nearly effortless to make (it takes about 5 minutes) and unparalleled in freshness. Borrowed from the rich traditional cuisine of the Mediterranean, it also boasts of all the health benefits pure, unfiltered olive oil has to offer including a wide variety of phytonutrients and antioxidants, as well as delicate fatty acids in their complete synergistic form.

The market reports are out and the data are clear: Americans are slurping down yogurt faster than factories can squirt it into little plastic cups and send them winging down their conveyor belts. Rich with protein and smacked with compelling labels that promise digestive health, weight loss and bone-building, this creamy dairy product has become the portable snack of choice for millions. Add to this exotic flavors like pomegranate, black cherry and chocolate mousse, and you have yourself the most irresistible “health foods” of our times. But as people gleefully load up their shopping carts with cases of assorted yogurts, a key point remains unrecognized: supermarket yogurt doesn't often live up to its mind-blowingly beneficial claims. Plus, did know you can save money and make a much more nutrient-dense version of yogurt right in your kitchen?

The crinkle of a granola bar wrapper, desperate scraping at the bottom of a yogurt container, neurotic crunching at rice cakes and popcorn- oh the familiar sounds of conventional snack time. Sometimes in our culture we cling to snack time as if it is the one thing that will power us through the day, keeping a drawer full of packaged foods stowed sneakily away in our desk drawers. Yet, among stashes of seemingly innocent munchies, linger processed foods that are doing our bodies far more harm than good- and the food chemists that created them are well aware of it. It's time to stop trying to trick your body with empty "low-cal" snacks. Next time you are hungry, be bold and chose to indulge in a REAL SNACK! Your body and mind will thank you for it. Here is a collection of some of our favorite, hearty snack options to help regulate your hunger and keep you going strong.

Making almond flour is quite possibly one of the most simple, cost saving and gratifying things that you can do in the kitchen- why, it’s practically magic if you ask me. With a nonchalant toss of a handful of almonds into the food processor, you will be delighted to discover a grain-free, highly nutritious, pleasant tasting flour that can be used for many recipes. Almond encrusted fish spritzed with lemon, pancakes dripping with homemade butter and cupcakes topped with a swirl of coconut spread- incorporating almond flour into your gluten-free cooking and baking opens up an array of exciting possibilities and can bring a flare of creative inspiration back to your kitchen. Learn how to make your own almond flour from soaked almonds in less than 5 minutes!