I am having so much fun interviewing experts for my series, sometimes I have to pinch myself that this is actually my “job.” 

Several of our experts are nutritionists, health professionals or just damn good cooks, and today I thought it might be fun to share a couple of their recipes with you.

Taken from Dr. Valencia Porter’s book, “Resilent Health: How to Thrive in Our Toxic World”

Yield: 10 servings


High speed blender or food processor


2/3 cup raw cashews
1/3 cup gluten-free oats
Pinch of sea salt
1 vanilla bean or 1 1/2 teaspoons of vanilla extract
2 tablespoons pure maple syrup
1 tablespoon honey
1 teaspoon coconut oil (optional)
High-quality dark chocolate chips, at least 60% cacao

Put the cashews and oats in blender or food processor and blend to a fine meal. Add the rest of the ingredients except the chocolate chips and blend until a nice dough consistency forms. Stir in the chocolate chips. If dough is too sticky, place in fridge for 10 to 15 minutes. Put the dough on a work surface and take a tablespoon of dough at a time and roll into little cookie bites. Refrigerate or freeze. 

Taken from Dr. Christina Bjorndal’s book, “Beyond the Label.”

Yield: 2 servings 


Griddle or Frying Pan


3/4 cup light or dark buckwheat flour
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1 cup fresh or frozen blueberries
3 tablespoons unsweetened rice or almond milk
3 tablespoons water
2 tablespoon sunflower oil
1/2 teaspoon vanilla extract
1 flax egg replacer*

*To make the egg replacer, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 2 minutes.

Stir the flour, cinnamon and salt together in a medium mixing bowl. Stir in the blueberries. Combine the milk, water, 1 tablespoon of the sunflower oil and the vanilla in a small bowl. Stir the flax egg replacer into the milk mixture. Pour the milk mixture into the flour mixture, mixing until just combined, using a whisk if necessary. If the batter is too stiff, add a little more milk. Heat the remaining 1 tablespoon of sunflower oil on a griddle or in a frying pan over medium-low heat, and then pour 2 tablespoons of the batter onto the griddle, making 4 pancakes.