All of my recipes are gluten-free due to the prevalence of gluten intolerance and celiac disease. Read my blog Woes of Wheat. Beacuse of the high prevalence of lactose intolerance and milk allergies, I have a wide assortment of dairy-free recipes. I also teach how to prepare cultured dairy foods that are easier to digest. Many of my recipes have very few ingredients so they are very simple to prepare. As a whole foods chef, I hold cooking classes to teach the art and skills of preparing wholesome foods for healthful living.

Here are a few recipes to try . . .

Kathy's Almond Pancakes

1 cup almond flour
4 eggs
1 teaspoon vanilla
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup summer squash or zucchini (peeled if you do not want green pancakes)
2 tablespoons honey or other sweetener (optional)

Blend all ingredients until smooth and cook on greased griddle. These taste good with fresh fruit (e.g., kiwi, strawberries, etc.) on top or mix in some blueberries for blueberry pancakes.

Kathy's Pea Soup

16 oz. split peas, rinsed
2 quarts water
1 large onion, finely chopped
3 cloves garlic, minced
1 tsp oregano
1/2 tsp pepper
1 bay leaf
1 1/2 cups carrots, thinly sliced
1 cup celery, finely chopped
sea salt, to taste

In large deep pot, combine all ingredients except salt and simmer covered for about 2 hours. Add salt at the end to taste. Bon appetit!

Kathy's Easy Pesto

2 cups packed fresh basil or parsley or a combination of both
2-4 cloves garlic, peeled
1/2 teaspoon sea salt
1/4 cup pine nuts, walnuts, or pecans
1/4 - 1/2 cup extra virgin olive oil
1/4 lemon, squeezed
1/4 cup raw parmesan cheese (optional)

Mix all ingredients in a blender. Save some in the fridge. Store some for later use in small glass jars in the freezer making sure you leave room at the top of the jar for pesto to expand when frozen. Enjoy!

Kathy's Pumpkin Soup
 
1 pumpkin
2 onions, quartered
2 cloves garlic
2 sweet potatoes, peeled and quartered
3-4 cups water
ginger, fresh grated
cinnamon
nutmeg
parsley and pumpkin seeds (optional garnish)

Cut open pumpkin, seed, peel, and slice into 2- inch pieces.
Place in large pot with all other ingredients except ginger, cinnamon, and nutmeg.
Bring to a boil and then simmer until vegetables are tender.
Place all ingredients in a blender and puree.
Add grated ginger, cinnamon, and nutmeg to desired taste.
Garnish with fresh parsley and/or crushed pumpkin seeds.

Butterworks Farm 
Canyon Bounty Farm 
Claire Hope Cummings 
Go Go Green Garden 
Hawaii Seed 
High Mowing Organic Seeds 
Hobbs Family Farm 
Irish Eyes Garden Seed 
Organic Seed Alliance 
Seeds of Change 
Siskiyou Sustainable Cooperative 
Southern Exposure Seed 
The Saving Our Seed Project 
Vitalis Organic Seed 
Wild Garden Seed 
Wood Prairie Farm and Organic Seed 
Organic Seed Alliance
Turtletree Seed – Biodynamic Seeds