Frozen Mocha Chicoccino

Frozen Mocha Chicoccino | Made with a brew of roasted chicory root, ice, raw milk or your favorite dairy substitute, roasted cacao powder, and a bit of rapadura sugar, then topped with a spoonful of whipped cream and some cacao nibs, this cold drink makes a great summer afternoon treat! | GNOWFGLINS.com

Made with a brew of roasted chicory root, ice, raw milk or your favorite dairy substitute, roasted cacao powder, and a bit of rapadura sugar, then topped with a spoonful of whipped cream and some cacao nibs, this cold drink makes a great summer afternoon treat! [by Lindsey Proctor]

Start your day with this!

Start your day with this! | The best thing you can do for yourself each day is so simple, but it's often overlooked. I know this because I myself -- a person who cares a great deal about healthy living -- have neglected it for years. What is it? Drink enough water. But even more than that... | GNOWFGLINS.com

The best thing you can do for yourself each day is so simple, but it’s often overlooked. I know this because I myself — a person who cares a great deal about healthy living — have neglected it for years. What is it? Drink enough water. But even more than that… [by Wardee Harmon]

Classic Cherry Clafoutis

Classic Cherry Clafoutis | Cherry season is nearly over, but until the last fruit drops from the tree, I will be reveling in the summer sweetness only cherries can offer. I'm a sucker for creamy, silky-smooth custards in all their glorious forms and cherries are a perfect vehicle for the classic French flan that is a sultry ménage à trios of pancake, custard, and cake -- the clafouti. | GNOWFGLINS.com

Cherry season is nearly over, but until the last fruit drops from the tree, I will be reveling in the summer sweetness only cherries can offer. I’m a sucker for creamy, silky-smooth custards in all their glorious forms and cherries are a perfect vehicle for the classic French flan that is a sultry ménage à trios of pancake, custard, and cake — the clafouti. [by Kresha Faber]

Chocolate Chip Cookie Dough Ice Cream (plus how to make it in a Ziploc!)

Chocolate Chip Cookie Dough Ice Cream | Nothing beats the heat of August like a few scoops of ice cream. We almost always have homemade ice cream in the freezer. When you take the time to make ice cream from scratch with nourishing ingredients, your reward is a healthy food. This ice cream could be eaten for breakfast without too much guilt! Plus, how to make it in a ziploc! | GNOWFGLINS.com

Nothing beats the heat of August like a few scoops of ice cream. We almost always have homemade ice cream in the freezer. When you take the time to make ice cream from scratch with nourishing ingredients, your reward is a healthy food. This ice cream could be eaten for breakfast without too much guilt! Plus, how to make it in a ziploc! [by Lee Burdett]

Texas Style Salsa

Texas Style Salsa | People throughout the North and South American continents love salsa. Which might be an understatement! Every culture and geographical area has their own way of making it. Being native Texans, we like our salsa slightly chunky and with the bold and spicy flavors of cilantro and jalapeños. | GNOWFGLINS.com

People throughout the North and South American continents love salsa. Which might be an understatement! Every culture and geographical area has their own way of making it. Being native Texans, we like our salsa slightly chunky and with the bold and spicy flavors of cilantro and jalapeños. [by Katie Baldridge]

Lacto-Fermented Roasted Red Pepper Hummus

Lacto-Fermented Roasted Red Pepper Hummus | Hummus is a beautiful food! It's the only dip I make -- because of its delicious flavor and versatility. I love to experiment with a variety of flavors. The peppers in this roasted red pepper hummus make it slightly sweet while the lacto-fermentation adds a bit of tanginess. It's amazingly easy and really scrumptious. | GNOWFGLINS

Hummus is a beautiful food! It’s the only dip I make — because of its delicious flavor and versatility. I love to experiment with a variety of flavors. The peppers in this roasted red pepper hummus make it slightly sweet while the lacto-fermentation adds a bit of tanginess. It’s amazingly easy and really scrumptious. [by Katie Mae Stanley]