Our cookbook is now available for pre-order using Pay Pal's secure site. All orders will be shipped out in the order in which they are received during the week of December 11th.

Our book features over 200 fabulous whole foods recipes, most of which are free of gluten, dairy, and eggs. It also includes some of the latest nutrition information on using food as medicine, as well as important information on how to cook whole grains and beans, how to identify and use natural sweeteners, how to stock your whole foods pantry, and much more! The cost per book is $17.95

*Note to Bellingham residents: If you wish to have your order shipped to your door then click on the link below to purchase on our site. Our cookbook will also be available for sale at our downtown office M - F from 9am to 5pm at the reception desk; at the Bellingham Community Food Co-op; at Pacific Chef in Fairhaven; as well as in some local Health Care Clinics.

Chef Demo & Book Signing December 9th

Come join us on Saturday December 9th from 1 to 3 pm at Pacific Chef in Fairhaven for a book signing, then at 3pm, a short recipe demonstration.

Healthy Eating Support Group and Potluck December 9th

Mark your calendars for our Healthy Eating Support Group at the Co-op from 5 to 7pm. Our Support Groups are a fun way to connect with others making dietary transitions. There is always great food, fun, and laughter to be shared. Ali will demonstrate the preparation of one delicious recipe from our book. This month we will be making Red Lentil Dal.

Whole Grains

Thursday, January 18, 6:30-9 pm $20 members, $24 non-members

Learn how to cook a variety of whole grains, including quinoa, millet, amaranth, and brown rice. We'll discuss how whole grains can benefit your health, the antioxidant power of whole grains, and how to incorporate them into your daily diet. Recipes include Morning Millet Cereal, Coconut Quinoa Pilaf, Wild Rice Stuffed Squash, Millet Croquettes, and Sticky Brown Rice. All recipes are gluten-, egg-, and dairy-free.

Gingered Carrot Soup

Ginger lovers will enjoy this light and creamy soup. Serve this soup with some baked salmon and a mixed green salad for a colorful, nutrient-rich meal.

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, crushed
• 2 tablespoons grated ginger
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• ½ teaspoon dried mint flakes
• ¼ teaspoon allspice
• 2 pounds carrots, peeled and chopped
• 6 cups water or vegetable broth
• 2 to 3 tablespoons freshly squeezed lemon juice
• 1 to 2 teaspoons sea salt or Herbamare, or to taste
• coconut milk, for garnish

Three Bean Chili

Try serving this warming soup with some baked Polenta and sauteed Collard Greens. This soup freezes well; freeze potions in serving sized containers for later use.

• 1 cup dry pinto beans
• 1 cup dry kidney beans
• 1 cup dry black beans
• 8 to 10 cups water
• 1 – 3 inch strip kombu seaweed



• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 4 to 5 cloves garlic, crushed
• 4 large carrots, peeled and sliced
• 1 large green bell pepper, chopped
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 – 28 ounce can diced tomatoes
• 1 – 14 ounce can tomato sauce
• 4 to 5 cups water or bean cooking liquid
• 2 teaspoons Herbamare or sea salt, or to taste