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Archive Category: Recipes

My Favorite Rhubarb Recipe Ever!

April 16th, 2018

I love when Spring weather prompts growth of my robust rhubarb plant and now have a favorite recipe without grain, dairy or sugar! Check this out–I hope you enjoy it as much as I do!!

Roasted Rhubarb with Sweet Potato

4 – 6 stems sliced rhubarb stems (do NOT eat the leaves)

2 – 3 sweet potatoes chopped into bite-sized pieces

2 – 3 tbsp coconut oil

2 pinches of Celtic gray salt

Combine all ingredients in a baking dish (large enough for rhubarb and sweet potato to be in a single layer). Roast at 350F for 30 minutes until soft. Yum!!!



Turmeric Seltzer!

December 8th, 2017

This recipe looks like an intriguing way to get turmeric in your diet–just leave out the gin!! 😉

Going Dairy-free? Here are some good-looking recipes!

July 28th, 2017

I just ran across this article and love the recipes. Whether you are going dairy-free or not, these look delicious and nutritious, too!! Let me know what you think!!

Delicious Paleo Biscuits

January 13th, 2017

Golly, with this wintry blast of cold and snow in the Pacific Northwest, I got a hankering for some warm biscuits with my soup. I wasn’t convinced that a flour-free version could be tasty, but I was WRONG! These are delicious!! I adapted the recipe from “The Gluten-Free Almond Flour Cookbook” by Elana Amsterdam. I used 1/4 cup honey, but found it was a little sweeter than I liked so reduced the amount in the attached recipe. I hope you enjoy these as much as my husband and I have!

Delicious treat!

Paleo Biscuits–a delicious treat!


Paleo Drop Biscuits

(Adapted from “The Gluten-Free Almond Flour Cookbook” by Elana Amsterdam)

2 ½ cups blanched almond flour

½ teaspoon Celtic grey sea salt

½ teaspoon baking soda

¼ cup goat butter or coconut oil

3 tablespoons honey

2 large eggs

1 teaspoon freshly squeezed lemon juice


Preheat oven to 350F. Line a large baking sheet with parchment paper. In a large bowl, combine the almond flour, salt, and baking powder. In a saucepan, melt goat butter or coconut oil over low heat. Turn off heat and whisk in the honey, eggs, and lemon juice. Stir the wet ingredients into the almond flour until thoroughly combined. Drop heaping tablespoons of batter 1 – 2 inches apart onto the prepared baking sheet. Bake for 15 – 20 minutes until golden brown or a toothpick comes out clean. Let the biscuits cool slightly on the parchment paper before serving. Makes 16 biscuits.

Paleo Drop Biscuits 2017


Delicious Radish TOPS!

July 11th, 2016

I had never thought of eating radish tops but was inspired when a patient told me that she had just finished “putting up” radish greens. The idea that radish greens are edible, let alone delicious, never crossed my mind (despite my love for tons of different greens!). I was especially intrigued because radishes never seem to do well in my garden but the greens go crazy. So, I harvested some yesterday and sauteed them into my breakfast. Love them! I’m attaching a link to some recipes–enjoy!!

Dairy-Free Sugar-Free “Egg Nog”

December 12th, 2014

I know it’s hard to believe, but this is a wonderful treat that truly tastes like egg-nog. I got this recipe from a naturopathic student and do not know if it is copy-written . . . .But, it IS delicious!!

Blend 1 cup almonds and 3 cups water on high speed in a blender. Add 1 cup dates, 2 tsp. vanilla and 1 tsp nutmeg–mix on high speed. If watery, add dates. If thick, add water.

Amazing Homemade Granola!!!

October 21st, 2014

Homemade Granola

Yield: about 10 cups (20 ½ cup servings)

           We’ve packed loads of good ingredients into this granola, a highly nutritious cereal that makes every calorie count. This substantial breakfast can help you reach your natural weight as it cuts your hunger for sugary morning snacks.

7 cups gluten-free rolled oats

½ to 1 cup walnuts, almonds, or pecans, chopped coarsely

½ cup sesame seeds

½ cup sunflower or pumpkin seeds

½ cup unsweetened coconut (optional)

1½ teaspoons cinnamon

1 teaspoon salt

½ teaspoon ground ginger or cardamom

½ cup butter or coconut oil

1 teaspoon pure vanilla extract

¾ cup honey, maple syrup, or molasses

1½ raisins or other dried fruit


Preheat oven to 350°.

  1. In a large roasting pan mix oats, nuts, sesame and sunflower seeds coconut, salt, cinnamon, and ginger.

  2. In a medium bowl, whisk together butter or coconut oil, vanilla, maple syrup, honey, or molasses. Pour wet ingredients into dry mixture and stir well.

  3. Bake until lightly toasted, turning several times while baking (about 30 minutes).

  4. Remove to a large bowl to cool and add raisins and dates.

  5. Store in an airtight container.


Variations: Add other dried fruits such as apricots, pears, peaches or prunes

Suggested Accompaniments: Ripe banana, Almond Milk, and mint tea.

(Adapted from Recipes for Change by Lissa DeAngelis and Molly Siple)

Homemade Coconut Yogurt

October 17th, 2014

Homemade Coconut Milk Yogurt Tools

·  Yogurt maker, box-style dehydrator, cooler with a programmable heating pad, OR other means of maintaining an exact temperature of 110 degrees F.

·  Candy thermometer

·  Glass or ceramic containers with lids (Do not use metal). Ingredients

·  3 cans coconut milk

·  1/4 tsp. non-dairy yogurt starter/probiotic OR 2-3 dairy-free probiotic pills

·  1-2 Tbsp. honey, maple syrup OR coconut sap

·  1-2 Tbsp. unflavored grass-fed gelatin, agar agar , tapioca flour, pectin, etc. OR 1-2 cups puréed young coconut meat.

·  Fresh organic berries, bananas, nuts, vanilla or other flavorings Directions

1. Sterilize your yogurt containers, mixing spoons and other utensils with boiling water. This will keep bad bacteria from competing with the good yogurt bacteria.

2. In a saucepan, bring coconut milk to 180 degrees F, then remove from heat. Do NOT boil the milk; watch it closely. You want to get the milk just hot enough to sterilize it. Your coconut milk must reach 180 degrees.

3. If you are using a quick thickener like tapioca or gelatin, while the milk is still very hot, thoroughly dissolve and mix it into your batch. You will need to experiment a little to find the exact amount of thickener for your taste. (If you are not using a thickener, you can drip the yogurt to desired thickness, but this takes 6-12 hours. See step 11.)

4. Add maple syrup or honey and stir thoroughly. The sweetener provides food for the bacterial culture and will be mostly consumed by the time your yogurt is done. Without a natural form of sugar, coconut milk will not culture very well.

5. Cover and cool to 95-100 degrees. If the milk is too hot, it will kill the bacterial culture you are going to introduce. It takes a fair amount time to cool to 100, so go do something else in the house for a while.

6. Remove about 1/2 cup of cooled coconut milk, and mix in your starter culture. Stir well.

7. Thoroughly mix the inoculated batch back in with the remainder of the cooled coconut milk.

8. Pour cultured milk into your yogurt maker jars, or any glass or enamel containers that work for you. Cover and ferment at 105-110 degrees for 7-9 hours. The longer you ferment the yogurt, the less sugar it will contain and the more sour it will taste. Check for taste at 7 hours, but note that if you want all the sugar to be fully consumed by the bacteria, you will need to ferment for at least 8 hours. Some people ferment as long as 18-24 hours!

9. After 7–9 hours, remove from heat, stir to an even consistency and refrigerate for at least 6 hours. You must refrigerate for the gelatin, tapioca, pectin or agar agar to set.

  1. If you DID NOT use a thickener: Pour the yogurt into a cheesecloth or a nut milk bag and let it drip for 6-12 hours over a bowl in a cool area. The longer you let it drip, the thicker it will become. Cover and refrigerate.
  2. If your yogurt separates after chilling, either stir it briskly with a spoon, or whip it with a stick blender for a light and fluffy treat.
  3. Stirinfreshberriesorotherfruit,vanilla,nuts,coffeeextract,oranyotherflavoringyoudesire. Or simply enjoy plain!


·  Your yogurt should smell and  taste sour — like yogurt. If you notice any “off” or foul odors, mold, or hints of grey or pink on the surface, throw it out and try again. This suggests the equipment was not thoroughly sterilized, or that the starter culture died from temps too high or too low, and foreign “bad” bacteria colonized the batch.

·  Coconut yogurt initially comes out much thinner than cow’s milk yogurt, but there are two ways to thicken it: Add a dissolved thickener like gelatin, agar agar, etc. to your milk before fermentation, or after it is done fermenting, drip all the liquid out of your yogurt the old fashioned way using a cheesecloth, cotton or nut milk bag.

·  The new tetrapaks of coconut milk for drinking and cereal (like So Delicious) are NOT appropriate for making yogurt because they are mostly water and very little fat. Choose a high-fat coconut milk made for cooking.


Homemade Chai–Easy and Delicious!!!

October 17th, 2014

Tis the season to cozy up with some delicious tea! One of my favorites is my homemade chai tea. It’s easy, delicious, AND makes your whole house smell wonderful!! Just simmer the following ingredients for about 30 minutes, strain and enjoy! Some people like to add black tea while simmering–this may be a problem if you want to sip it before bed. Some people also like to add milk (cow, goat, almond, coconut, etc.) or honey, but I find it perfect without them. Hope you like it as much as I do!!

  • 4 quarts of water
  • 14 Cardamom pods
  • 1/2 tsp whole black pepper
  • 1 tsp whole cloves
  • 1 cinnamon stick (or about 2 tsp cinnamon “chips”)
  • About a thumb-sized piece of ginger, chopped coarsely


Smoothie Recipes

April 21st, 2014

A friend of mine who is an avid juicer forwarded this link to me. It contains some great smoothie recipes for everyone from beginner to “adventurous” and for children, too. Check it out! 🙂 He also highly recommended the book “Green for Life” by Victoria Boutenko.

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