Sweet, tangy, and aromatic, these Mandarin Orange and Thyme Palomas are the perfect cocktail for both holiday celebrations and festive winter evenings.

Slow Cooker Lentil and Butternut Squash Soup was the first official recipe I posted, so I remade it in honor of my blog anniversary! It’s still one of my favorite soup recipes—super easy to make and so cozy and comforting.

This Caramel Apple Oatmeal Cake doubles as a breakfast and dessert in one. A delicious cross between baked oatmeal and a caramel apple cake, it’s made with fragrant spices and smooth, creamy date caramel sauce.

Equal parts witchy, elegant, and delicious, this Black Tahini Chocolate Bark is the perfect treat for Halloween or Samhain celebrations.

This easy DIY Spicy Masala Chai Mix is a blend of comforting, warming spices like cinnamon, ginger, and allspice.

Made with a blend of aromatic spices, a creamy garlic yogurt sauce, and crunchy pistachios, these Roasted Carrots with Yogurt Sauce make a delicious side dish or base for protein.

Made with oat flour and almond flour, these GF pumpkin muffins make the perfect cozy fall breakfast with coffee or tea.

Made with local apple cider and Healthade Pink Lady Apple kombucha, these autumnal mocktails taste like fall in a glass.

Great as an afternoon treat or after-school snack, this mini charcuterie board is made with a variety of cheeses, fresh fruit, crunchy crackers, and marcona almonds. The BEST treat for these busy September days!

Inspired by one of my favorite Middle Eastern desserts, this decadent Halva Smoothie combines some of my favorite flavors—rose, tahini, cardamom, and honey—in one creamy, delicately aromatic frozen treat.

This refreshing juice tastes like summer and looks like a gorgeous deep pink lemonade. I highly recommend using apples with a sweet, crisp, flavor such as Fuji or Pink Lady in this juice--they complement the lemon and ginger perfectly!

This Blueberry Lavender Banana Ice Cream is dairy-free, vegan-friendly, and sweetened with maple syrup. The base of the ice cream is frozen banana, blended with zingy lemon and soothing lavender and homemade blueberry swirl.

This time of year, tomatoes are best eaten directly from the vine, sugary sweet and still hot from the sun—in my opinion! But, if you’re looking for a slightly more sophisticated way to eat them (or if you don’t happen to have a ripe tomato plant in your backyard at the moment), this Heirloom Tomato Salad is the next best thing.

If you’re looking for a hydrating, refreshing drink to cool off this summer, look no further than this delicious Hibiscus Iced Tea! This recipe is my take on Agua de Jamaica, a popular Mexican agua fresca made from the petals of the hibiscus flower.

This recipe is my own version of Vietnamese summer rolls, made with a rainbow of colorful summer vegetables and turmeric noodles. I like to top my summer rolls with a few handfuls of fragrant herbs, and serve them with a Spicy Peanut Dipping Sauce made with peanut butter, soy sauce, sriracha, and ginger.

When you’re looking for a refreshing way to sneak in some extra greens, these yummy Tropical Green Smoothie Bowls will NEVER let you down.

This delicate, aromatic Lilac Kombucha Cocktail is the ultimate drink for late spring or early summer. Sweet, soft florals pair perfectly with tart, effervescent kombucha—it’s like sipping on a bouquet of flowers!

These Rainbow Fruit Tarts are made with gluten-free almond crust and whipped lemon mascarpone filling topped with fresh summer fruit—and they taste just as amazing as they look!!

Sweet, chocolatey chia and fluffy, creamy cashew pudding complement each other perfectly, a combination that reminds me of those little layered pudding cups I used to love as a kid--but as a nutritious, dairy-free version.

Made with ingredients like coconut water, kiwi, and fresh mint, this smoothie is super cooling and refreshing—perfect for those hot summer days!