Melt the coconut oil, then add the garlic, ginger, and onion. Sauté, stirring often, until softened and fragrant. Add in the squash, spinach and turmeric and season with salt and pepper. Cook for one minute, stirring often. Pour in the coconut milk, broth, and lentils and stir. Cover and simmer for 20 minutes, until lentils and squash are cooked through. Carefully purée until smooth. Enjoy!

Nettles are an excellent natural antihistamine and can be a helpful tool for those of us with seasonal allergies. Your local farmer's market or organic grocer are the best places to find stinging nettles, or you can forage for them since they grow abundantly here in the Northwest. Just be sure to do your homework so you know you're picking the right plant! This soup is a delicious way to help fend off those allergy season symptoms, so give it a try and let me know what you think. Enjoy!

This hearty, nourishing soup is a great way to get in tons of low FODMAP veggies in a more easily digestible way. Use all organic ingredients and eliminate any ingredients you know you can't tolerate.

Bone broth is a wonderfully healing food and is both inexpensive and easy to make. Bone broth is great for digestion and gut health, supports healthy immune function, and contains anti-inflammatory amino acids such as glycine, proline, and arginine. Other benefits of bone broth include healthier hair, skin, nails and bones, reduced joint pain, and even improved sleep.