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One of the best ways to nurture your body’s natural microbiome is to eat a wide variety of fruits and vegetables. That’s a mission easily accomplished with these delicious raw bowls, featuring marinated mushrooms, lentils, spinach, beets, carrots and a host of other nutrient-rich ingredients.

Serve this herb-forward salad with hummus, falafal, labneh and olives, as part of a Mediterranean spread. It’s also delicious as a filling for lettuce wraps.

Coconut flour varies greatly between brands. We prefer Bob’s Red Mill coconut flour for these cakes because it’s moister.

Serve this recipe as a creative salad course, or serve open-faced as appetizers.

You don’t need to boil water to make blooming rice, which makes this salad a perfect choice for a hot, late-summer meal or potluck.

Huli-huli is a traditional Hawaiian dish, made with chicken that’s marinated in a sweet-and-sour sauce and turned many times during cooking. In this dish, we’ve replaced the chicken with tofu and paired it with bowls full of whole-grain rice and veggies.

Lomi-lomi is a traditional Hawaiian salt-cured salmon salad, in which salt is massaged into fresh salmon to marinate and “cook” it slightly.

This savory spinach pancake has Japanese influences but is often served in Hawaii. When you sprinkle on the thin bonito flakes just before serving, watch them dance around from the residual heat of the pancake.

Potato salads are traditional in Hawaiian lunches. For nutrition and summer feel, this version uses sweet potatoes and corn.