Fresh kale salads are so easy to make and incredibly nutrient-dense. Pictured here is kale I have growing in my garden. Kale is a cruciferous vegetable. It has the ability to speak to our genes and upregulate numerous detoxification and antioxidant enzymes!

What to do when the weather turns warm? Make ice cream, of course. We’ve been making “ice cream” quite a bit lately. Last week, the temperature lingered in the low 80s for days, and this week has been just as beautiful—hovering in the 70s. These early warm spells always inspire us to bring out the blender, freeze fresh organic fruit, and get creative in the kitchen. This ice cream is a favorite with our kids—we love scooping it into bowls and topping it with extra sliced strawberries and fresh mint leaves. Sometimes I pour the mixture into popsicle molds instead of the ice cream maker, which makes it a fun frozen treat for summer afternoons (and an easy way to sneak in more fruit!). However you serve it, it’s simple, luscious, and satisfying.

Last week, I received an email from the President of Omega Nutrition. You’re probably familiar with this company—they’re best known for their flaxseed and coconut oils. He offered to send me free samples of their coconut flour, flax flour, and pumpkin seed flour. These unique flours can be used as gluten-free, grain-free, and nut-free baking alternatives. I was especially excited to try the pumpkin seed flour. It just sounded so exotic and new! I had never seen—or baked with—this type of grain-free flour before. Immediately after reading his email, an image of a rich chocolate cake began to take shape in my mind—right down to the minute details of sliced strawberries and mint leaves for garnish.

It's spring and the salad greens are luscious and sweet. Our garden is filled with as many varieties of greens as we could fit. Spicy and mild salad mixes, arugula, spinach, romaine lettuce, butterhead lettuce, bok choy, kale, collards, cilantro, and more are growing out our back door.

I know I have been a bit absent here lately. Life is busy with projects, walks outside, and the never ending mountain of laundry! A simple little cake seems to be in order tonight. The original recipe comes from The Waldorf Kindergarten Snack Book. This lovely little book is filled with all kinds of nutritious, wholesome snacks. Although many of the recipes omit sugar and eggs, they do contain gluten.

I have a special place in my heart for this phase of life. This is where it all begins—in utero, and then in those first precious days and weeks spent nursing while gazing into your little miracle. Making milk is truly an incredible process.

Rhubarb is not difficult to come by during this season. In fact, you probably have neighbors or friends begging you to haul some away.

What a gorgeous day here in Bellingham! I think it hit 75 degrees—at least on our thermometer. It was the perfect way to welcome May Day. Our 4-year-old daughter, Gracie, danced around the May Pole at her preschool celebration and made flower garlands with her friends.

Today I have a very simple grain and bean salad recipe for you. Something you can easily whip up if you have leftover grains and beans. My children love this salad. Today I made it for Tom and packed it up for him to take on a two day trip to Seattle.

Spring is here, hurray! Spring is a time of change, a time to detox, and a time for greens. How fitting that after a long season of warming dense foods one of the only fresh things available at this time (if we just reverted back to the pre-industrial era) are bitter greens.