Frank Kassner of the Ritz Carlton created this Gluten Free Seafood Pho just for LoveSelf. You will never believe how easy it is to make homemade fish stock.

The stock is great for leaky gut challenges and will inspire a happy belly day!

Gluten Free Seafood Pho

2 pounds fish bones (just ask for them at your local seafood counter)
1 stalk lemon grass
½ cup or your favorite sake or white wine (optional)
1 bunch cilantro
½ bunch basil
Pho spice blend*
1 cup bean sprouts
3 cloves garlic
4 shallots
2 oz ginger
1 pint grape tomatoes
1 lime
3 each small chili peppers** (serrano, peter pepper, red jalapeno)
Rice noodles
Seafood of choice i.e mussels, scallops, cod, shrimp, clams, seabass

1. Over medium heat, roast the sliced ginger, shallots, chilis and garlic lightly.
2. Add the cut up fish bones and the rough chopped lemongrass, sautee lightly.
3. You may deglaze with a glass of white or rice wine.
4. Add 1 quart of cold water and the pho spice blend. Reduce the heat to low and let come to a simmer.
5. After 15 minutes of low simmer, strain liquid through a fine mesh.
6. Reserve liquid and throw away bones.
7. In a heavy roasting pan sear your seafood over medium heat, add seafood broth, turn heat to low and add halved grape tomatoes and let sit for 5 minutes or until all the seafood is cooked.
8. In the meantime, boil rice noodles according to package directions.
9. Pour the seafood broth over the noodles, placing the seafood pieces on top.
10. Serve with cilantro, basil, lime wedges and bean sprouts. Other optional condiments are hot chili sauce and organic fish sauce.

* Spice Blend: Pho packets can be found at most Asian grocery stories. If you want to make your own spice blend. Combine cinnamon, cloves, fennel, and star anise in a spice grinder and voila! Add cardamom for a slightly citrus note.

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For the love of a happy belly and a plantain waffle. Did you know that one plantain is full of immune boosting power with almost half your daily recommendation of Vitamin C! It is also loaded with vitamin A, B6, Potassium, and Magnesium. Wow Plantains!

Paleo| Gluten Free | Sugar Free | Soy Free | Non-GMO

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Laurie Moritz created this Raw Fruit Cobbler recipe just for LoveSelf. Enjoy for dessert or add nut milk and create a yummy breakfast.

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Do you dream of potatoes with a creamy dressing yet think it won’t be good for you? Guess what?! We have the healing recipe for Twice Baked Sweet Potatoes with Creamy Avocado Dressing. This amazing dish is full of ingredients your body will love.

LoveSelf’s inspiring person, Andrea, created this recipe for LoveSelf. She healed from the worst of life’s tragedies, lost 175 pounds, and is a self love inspiration to us all.

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Our amazing Cashew Cream Spring Veggie Pasta recipe was inspired by the return of Spring. It is full of fresh green veggies that will fill your body and spirit with gratitude.

This fabulous sauce is gluten free, vegan, raw, dairy free, soy free, and paleo!!!

The sunshine has brought us the momentary perfect asparagus. Combined with fresh spinach, basil, and pea sprouts and you may just get a healing happy buzz!

Speaking of happy! We are so excited to introduce our new friends American Gluten Free. American Gluten Free sends surprise boxes of gluten free goodness right to your door! For this recipe, they provided us a gluten free pasta that cooks in three minutes. Make the Cashew Cream sauce ahead and dinner will be ready in five minutes. Whoa!

Don’t you just love fast and healthy?! Have leftovers? This is a perfect cold dish to bring to a picnic or lunch at the office. Enjoy.

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Meg Phillips created this Chocolate Lave Cake recipe in honor of her grandmother. You will love the gooey pudding texture. Even better your body will love that it is gluten free, dairy free, refined sugar free, and vegan. Wow!

Easy entertaining tip: Are you feeling fancy? Layer the cake with coconut cream and berries in a wine glass for a fancy trifle. So easy and your guests will know you are a star!

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Our Vegan Ethiopian Stew was created by Sunny Gandara for LoveSelf. She was inspired by the Ethiopian dish “Atakilt Wat”. Sunny substituted regular potatoes with sweet potatoes and kicked up the spice. We love the sweetness of the potatoes against the hot berbere* spice.

The stew is a great make ahead for healthy dinners on even your busiest days.

*Berbere is a hot spice blend that is central in many African cuisines and is used to flavor meat and vegetable dishes. While the blend varies, it typically is a mix of coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom, cloves, chili pepper, paprika, nutmeg, ginger and cinnamon.

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Susan Brown of Mademoiselle Miel created this Fruit and Honey Chocolate Truffle recipe just for LoveSelf! Your body and spirit will love that it is refined sugar free and full of honey and fruit juice goodness.

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Ottavia created these fabulous Raw Vegan Vanilla Cream Bars just for LoveSelf. Enjoy!

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Chef Michael Wards provided us this wonderful recipe for Apricot Pork Stew. Don’t forget to read his inspiring story about healing from cancer to become a wellness chef. Michael’s wisdom and our LoveSelf questions may just change your life!

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