recipes

The Fall 2017 Issue of Green Child Magazine

Seared Salmon with Basil Lentil Gremolata

Dairy-free, Gluten-free Cherry Cobbler Smoothie Bowl

Everything’s Peachy: Peach, Banana & Berry Smoothie Bowl

Blistered Eggplant with Tomatoes, Olives, & Feta

Stuffed Tomatoes with Mozzarella

Blueberry Banana Oat Breakfast Smoothie

Slow-Cooker Lamb Shepherd’s Pie

The Spring 2017 Issue of Green Child Magazine is Here!

Cashew Chocolate Sweets

Radiant Heart Meditation + Radiance Green Juice Recipe

Hearty Winter Garlic & Vegetable Stew

Nourishing Zucchini Tarragon Soup

Sweet Yams with Rice

Easy Gluten-free Peppermint Brownies

The Holiday 2016 Issue of Green Child Magazine

Cheesy Roasted Cabbage Bites

Chickenless Noodle Soup

Chickpea Salad Pita Sandwich

Homemade Nut-Free Chocolate Granola Bars

Cantaloupe Raspberry Granita

Baby Led Weaning: A Real Food Approach to Feeding Your Baby

Green Child’s Healthy Family Recipes Feature Summer 2016

Strawberry Avocado Parfait

Healthy Gluten-free Panzanella

Blueberry Pear Oatmeal Bake

Chickpea Chocolate Chip Cookies with Einkorn Flour

Moroccan Chickpea Skillet Pizza

Sweet Potato, Lentil & Apple – Stage 2 Baby Food Recipe

Freshly Foraged Red Clover Lemonade

Vegan Mint Chocolate Ganache Tart

Pumpkin Pie Bread Pudding with Brandy Nog Creme Anglaise

Vegan Cranberry Apple Caramel Pie

The Benefits of Turmeric & How to Make Golden Turmeric Milk

The Best Twice-Baked Potatoes

Perfectly Roasted Root Vegetable Salad

Ask the Herbalist: How to Make Homemade Salve

Elevated Eggplant

Roasted Cauliflower with Turmeric

Roasted Pumpkin Seed Butter

Slow Cooker Creamy Zucchini Soup

Anti-Inflammatory Cocktail Recipe

How I Conquered My Fear of Gardening

Banana Coconut Tofu Pudding