The NEW Whole Life Nutrition Cookbook

The brand new, completely revised edition of The Whole Life Nutrition Cookbook is available for preorder now! I’m so excited to share beautiful photos from our new book and answer the many questions we’ve been receiving about it. If you’ve been following us on Facebook, Tumblr, and Instagram you’ve likely seen updates about the new book. Our publisher, Grand Central Life & Style, did a beautiful job with the layout and design. 

This book is the guidebook for learning how to stock and prepare whole foods…and how to be the healthiest YOU! 

We will guide you through the process of stocking whole foods, from the healthiest meats and seafood to the best types of fats and oils…and even the healthiest forms of chocolate! You’ll learn tips for switching your diet to a healthy unprocessed one, as well as detailed information on the benefits of each whole food group {Greens, Vegetables, Fruits, Whole Grains, Legumes, Nuts and Seeds, Meats & Seafood, Dairy Foods, Sea Vegetables, and Fats}. 

There are over 450 pages of recipes and information!

The NEW chapters to this edition of The Whole Life Nutrition Cookbook include The Whole Diet Story, Digestive Health, The Whole Toxicity Story, Smoothies, and Get Cultured! 

With all of the confusion people have over what to eat today we broke down each popular diet from Raw Vegan to Paleo and talked about the benefits and drawbacks of each, all backed up with solid science. 

Excerpt from the book: "Everyone’s body is different. Digestion and immune functions can be compromised by what we eat and how we live. Food sensitivities—to gluten, dairy, corn, and soy—are a reality for many. As a result, some people thrive on one diet while others don’t. Your goal should not be to try the hot new lifestyle trend, but to find a way of eating that is best for you."

Pictured above are a few recipes from the Get Cultured! chapter where you will learn to make all sorts of cultured and fermented recipes, including dairy-free yogurt, coconut water kefir, and kombucha. 

The Salad and Vegetable Chapter is packed full of simple recipes to nourish your body and your soul.This book provides plenty of recipes and ideas for preparing healthy & sustainable forms of meat, poultry, and seafood. You’ll learn how to prepare whole grains, plus many delicious recipes that use them. And, well, a cookbook wouldn’t be complete without a chapter on desserts! This book only uses healthy, whole, unprocessed ingredients to create luscious dessert and simple treat recipes!


How many new recipes does this edition contain?

Over 100! With a total of over 300 recipes!

What’s different about this edition?
We’ve added 4 whole new chapters like I mentioned above (The Whole Diet Story, Digestive Health, The Whole Toxicity Story, Smoothies, and Get Cultured!), plus revised information in the other chapters to make sure all of the science was completely up-to-date.

How similar is this book to your Nourishing Meals cookbook?
They are two completely different books. Each has its own recipes, there are no crossovers. Both books are gluten-free and offer healthy whole foods recipes, but that’s as similar as it gets. You’ll probably want to have both books if you enjoy my recipes. 

Will this book be available on Kindle?
Yes, you can go to to preorder it now.

Will this edition have photos?
Yes, this blog post contains some of the photos that are in the book. There is not a photo for every recipe though….there are over 300 recipes, so 300 photos just wasn’t feasible. 

Where can I buy it?
It will be available at all major book retailers, including, Barnes and Noble, and Powell’s Books. You will also be able to find it at independent retailers. If you preorder now through you will be guaranteed the lowest preorder price! So If you ordered it when it was $20 but at some point the price drops to $13 during the time before the release date, you will be charged $13 when it ships. Fun huh! Go to our book’s page on Amazon to check out the preorder price. Last time I checked it was 42% off the list price! 

When does the book come out? 
The release date is scheduled for April 29th, 2014.

Is the book Gluten-Free?
Yes, the entire book is gluten-free with many grain-free recipes. The book includes optional dairy in a few recipes. There are also a few recipes with eggs and soy (tempeh, miso, and tofu).

Do the recipes contain xanthan or guar gums?
No, all of the recipes are free of gums. Instead I have used chia seeds or just created the recipes to not need any binders. 

I’m Vegan, are there enough recipes to suit my needs?
Yes, we focus on eating a plant-rich diet with the addition of healthy & sustainable sources of meat, poultry, and seafood. There are many vegan recipes in this book including recipes for main dishes, breakfasts, baked goods, and desserts. 

Super Immune-Boosting Chicken Soup

Your grandmother was right…chicken soup is one of the best medicines when you are sick. In fact, you might want to consider gathering ingredients for homemade chicken soup before reaching for that over-the-counter cold medicine. Soup made from whole chickens is rich in carnosine, which has been shown to inhibit damage from viruses in the body, including H1N1! Beyond this, does’t it just feel good to sip on a warm, brothy soup when you are under the weather?

Click here for the recipe

How to Make Raw Vanilla White Chocolates (dairy-free, vegan)

Today I have a special Valentine’s treat for you—a healthy recipe for raw white chocolate! This recipe uses just a few ingredients and is dairy-free. Traditional white chocolate usually contains sugar and milk solids, along with cacao butter. My recipe uses raw honey and raw cashew butter, as well as raw cacao butter. If you can’t handle the buzz dark chocolate gives you then try this recipe. It’s caffeine-free but still has some of the feel-good compounds found in chocolate.

Click here for the recipe

Fresh Tomato Basil Marinara Sauce

This recipe in not the traditional way to make pasta sauce using fresh tomatoes. I take the easy and fast route. I just don’t have time to remove the skins and seeds from 20 pounds of tomatoes each time I make sauce! Place fresh tomatoes in a blender and blend the seeds, skin, and all. Plus, this way we use the *whole food* — the whole tomato. Once you begin to make your own you’ll never want to go back to store-bought pasta sauce!

Click here for the recipe

Homemade Seaweed Snacks

Have you ever tried those salty seaweed snacks you buy at places like Trader Joe’s? I know, they’re addicting, we’ve tried them before and my children loved them! I won’t buy them because they have so much packaging and because canola oil is listed as one of the ingredients (which is often genetically engineered). My 10 year old daughter has been thinking about a way to make them for months and she finally decided to figure it out last week. I asked her to write a “guest post” for me but she didn’t want to. She did, however, write the recipe below but wanted me to “introduce” it. 

Click here for the recipe

Gluten-Free Flatbread Recipe made from Soaked Whole Grains (yeast-free, vegan)

I’m very excited to share this super simple gluten-free flatbread recipe with you today. It is made entirely from soaked gluten-free whole grains….no flours! This is a guest post from the lovely Kim Wilson ofSimply Natural Health. Kim has written a fabulous e-book entitledGood and Easy Eats where you can find more of her delicious gluten-free soaked whole grain recipes! When Kim emailed me her recipe yesterday I immediately made it. I actually already had the two main ingredients prepped and ready to go….a bowl of millet and brown basmati rice soaking on the counter (in the correct measurements). My children devoured it right away and are asking when I will be making more! I just want to add that it is imperative that you sort through your millet (before soaking) and pick out any gluten grains. Millet is almost always contaminated with gluten! Happy Baking! ~Ali 

Click here for the recipe

Low Sugar Green Smoothie

Okay, this smoothie doesn’t look too green now does it? Berries and greens blended up equal brown. Although the color may not look too appetizing, the flavor is amazing! Our 4-year old twin boys drink it with a straw. They now race to see who is done first. We hear “done” and then “done” and then “no, I was done first” and then “I’m not playing first game.” Just so you all know, drinking your smoothie as fast as you can is not optimal for digestion. It is best to let each sip sit in your mouth for at least 30 seconds to allow for enzymes such as amylase to begin to break down the fruit sugars.

Click here for the recipe

How To Make Brown Rice Flour Tortillas (gluten-free, vegan)

Making your own gluten-free brown rice flour tortillas is so simple! With just a few ingredients you can make healthier tortillas at home. My recipe is egg-free and xanthan-free as well. I use a cast iron tortilla press to quickly press all of the tortillas, and then I cook them in a hot cast iron skillet on my stovetop. My children love to help with the entire process of making homemade tortillas too…otherwise I probably would not make them very often!

Click here for the recipe

Sweet and Spicy Kale Chips

Warning: Kale Chips are highly addictive! There are so many different ways to make kale chips. Usually I just toss kale pieces in olive oil and sprinkle with sea salt. Blended cashews, red peppers, lemon, and nutritional yeast is another popular combination. Here I combine a little almond butter, lime, olive oil, maple syrup, and chili flakes to create a very addictive, yet healthy snack. 

Click here for the recipe

Creamy Herb Sunflower Dressing/Dip

We receive quite a few comments and requests about nut-free recipes. Indeed, we do eat a lot of nuts, but we enjoy seeds quite often as well. This creamy ranch-style dressing is perfect to top any type of green salad, be it a crispy romaine salad or a picnic potato salad. If you use less water the dressing is a creamy dip for carrot and celery sticks. I also love that this dressing is raw, made from soaked raw sunflower seeds. Before you go to bed at night just place the seeds in a bowl and cover with filtered water. If I am making this dressing for dinner then I would begin soaking the seeds around lunchtime.

Click here for the recipe