This recipe uses local honey and raw cocoa powder (or cacao powder), a good source of magnesium. Try unsweetened dried cherries or blueberries in this recipe, combined with walnuts (if tolerated) for a great flavor mix. If nuts aren’t on your diet, use sunflower seeds or pumpkin seeds instead. For flavor and texture variation, add dried coconut and/or citrus zest along with fruit and nuts; do not exceed 1 cup total.
Seasonal vegetables and fruit make the best salad in a summertime supper. Spices heighten the flavor of this recipe and add extra anti-inflammatory, anti-oxidant polyphenols, beneficial for digestive and bone health.
The creaminess and crunchy texture of this slaw is a welcome addition. Dark leafy greens like collards are a good source of nondairy calcium, especially when combined with lemon juice found in the slaw (which makes the calcium more accessible).
Turkey burgers are a family staple in my house for summer evenings. Using collard greens as a wrap solves the age-old question—to bun or not to bun. Adding veggies and capers is a nod to the Mediterranean diet and boosts the flavor. No need to add salt, as capers are briny enough to carry the flavor.
This simple sauce contains just four ingredients. It’s delicious for dipping summer rolls.
Slightly tangy mango combined with mildly sweet rice and a sprinkle of cinnamon make a perfect summer dessert.
This sauce is a perfect complement to both Beef Satay and Veggie Spring Rolls. Make it ahead or while the meat marinates. For a peanut-free sauce, use sunflower seed butter instead of peanut butter.
This quick salad is a tangy companion to savory meat. Refrigerate any leftovers and serve as a side at another meal.
The combination of gluten-free sauces, fresh lime and ginger make this beef satay a tasty meal for the grill. Partially freezing the meat for 30 minutes before cutting makes it easier to slice thinly.
These Asian hand rolls combine the fresh taste of summer vegetables with the fragrant flavor of papaya. Buy the papaya slightly green to match the crunchy consistency of the veggies. Cut the rolls in half for easier eating. Summer Rolls can be made several hours ahead; cover and refrigerate until ready to eat.