Nori rolls are a great way to use up leftover rice, and have the additional benefit of being exceptionally rich in minerals due to the seaweed. They are easy to make, and your imagination is the only limit on what to fill them with. Rice, Nut and Seed Nori Rolls are a great "endurance snack": they keep well and are great fuel for a hike or other physical activity. They are so tasty you may find yourself cooking extra rice just so you can make them!

As the warm weather steadily advances, our bodies naturally crave lighter, fresher, and more watery foods. Vegetable salads are a great way to eat roots (like carrots and sweet potatoes) when our bodies are craving cool. Sweet Potato and Vegetable Salad is a light side dish that can be eaten warm, room temperature, or cold. For a hot day when you crave something really light, juicy and crunchy, try Asparagus and Snap Pea Salad.

I love hummus. I love the classic variety, and I love spicy hummus. I love green hummus (big in California, where avocados and cilantro beg to be used in every kitchen in as many ways as possible). I love how hummus lends itself to experimentation and a wide variety of flavors. The latest incarnation is Roasted Root Vegetable and White Bean Hummus, a recipe with variations that can be used for dip, taco filling, spring rolls, bruschetta, sandwiches, salads and more.

Chia Coconut Pudding is a delicious and healthy, no-guilt, gluten free dessert. Hemp hearts lend a slight crunch and nutty chewiness to this pudding along with a significant nutritional boost: they are rich in protein and unsaturated fatty acids. This dessert is great for kids, as it is healthy and very easy to make.