A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make.

Make your own crispy, crunchy, seed-filled crackers in less than an hour.

Sweet potato “noodles” are slicked with a hearty green pesto made from winter greens like kale or chard.

A light and refreshing grapefruit, tangerine, avocado and endive salad filled with vitamin C and healthy fats.

A crunchy almond cookie that’s lighter than air.

Super silky and intense, these earl grey infused chocolate pots de crème will make chocolate and tea lovers rejoice.

Savory olive thyme muffins in miniature form make a great appetizer or on-the-go breakfast.

A green smoothie packed with nutrients featuring a trio of greens along with pineapple and coconut milk.

A restorative broth made with a plethora of vegetables to sooth, nourish and detoxify.

This lightly spiced cranberry tea is filled with the power of anti-oxidants and vitamin C.

A classic sandwich cookie (aka homemade oreos) with a chocolate cream filling made gluten-free and grain-free.

Buttery pears are roasted in the oven with a vanilla scented caramel syrup and served with a bourbon spiked coconut cream.

A creamy purée of celery root and cauliflower topped with garlicky sautéed chard makes a simple, rustic side dish.

These zippy ginger molasses crinkle cookies are gluten-free, paleo friendly and filled with holiday spice.

A maple sweetened butternut squash spread with warm seasonal spices like cinnamon, cloves and star anise.

Red kuri squash (Hokkaido pumpkin) and baby bok choy are lightly steamed and served with a ginger sesame sauce.

A cool and crisp salad featuring crunchy thin slices of celery root, celery and apples in a lemon-mustard vinaigrette.

A fall inspired cocktail with the crisp and juicy flavors of green apples and the spiciness of fresh ginger.

Eggplant Fries with Goat Cheese Dipping Sauce

Maple roasted plums are served with a creamy coconut pudding. (vegan, paleo-friendly)

A savory vegetable loaf brimming with summer squash, zucchini and carrots.

Rich walnuts and sweet raisins make a crumbly topping for slices of juicy nectarines layered with spoonfuls of lemon cashew cream.