• Vegan Chocolate truffles

    Try this super easy recipe, makes a great gift or treat for yourself. Plan some time for preperation/cooling, but once it's time to make the truffles, it's a breeze.

    Makes 40-50 truffles


    400g dairy free, dark chocolate ( 70% or higher)

    ~ 3/4 cup (~ 200ml) full fat coconut milk 

    1 tsp vanilla extract

    ~ 1/4 cup cacao powder (fair trade if you can), 

    optional: peppermint extract



    Using a double broiler ( I use a pot with  ~ 2 inches of water and a well fitted metal bowl on top), melt the chocolate over low to medium heat, stirring often to ensure the chocolate does not burn. Slowly add the coconut milk and mix well.

    Near the end of melting add the vanilla extract and optional peppermint extract.

    Once fully melted, gently cover the bowl (with a towel) and place in the refrigerator for 3-5 hours, until fully solid but not rock hard.

    Once solidified, lay out a square of parchment paper and sprinkle with cacao so it is covered. Using a tsp or tbsp (depending on the size you want), carve out scoops of the truffle mixture, quickly shape into a ball with your hand and then roll in the cacao to coat and form. Continue this, adding more cacao, as needed, until all truffles are formed.

    Store in the refrigerator in parchement lined air tight container. Will keep for about a week or you can freeze them.

    Enjoy and Happy Holidays!


    Adapted from minimalist baker:


  • Bone-Building Vinegar

    Here's a great way to get a multi-mineral without taking a supplement.

    By combining certain herbs (or pesky weeds as they are often referred to) with organic apple cider vinegar (with the mother) you can make a great tonic. Use the vinegar as you would regularly (on salads) or take 1/2-1 tsp daily with a bit of water.

    Herbs you can consider (alone or in combination): 

    • dandelion greens 
    • stinging nettle (harvest and handle with gloves, high in iron)
    • horsetail (very high in silica)
    • red clover
    • chickweed
    • mint
    • lemon balm
    • parsley
    • raspberry leaves 
    • sage
    • plantain
    • lamb's quarters
    • kale 
    • arugula
    • cabbage

    Make sure you are harvesting them from a location that is free of contamination and that you correctly identify your plant.

    Depicted here is chickweed vinegar. You can identify chickweed by the white flowers and fuzzy stems. 

    Herbal vinegar making requires very little skill but a little bit of patience.

    Method: harvest your herb - fill up a mason jar with your herb, then cover in organic apple cider vinegar. Cover with a plastic lid or cheese cloth (so it does not corrode) Give it a shake daily and let it sit for 6 weeks, at which point you can strain out the herb and keep your vinegar for future use.

    Enjoy. Your body will thank you!





  • avocado and pea mash with crispy yam wedges

    avo mash and crispy yam

    Here is a great recipe that can be made in less than an hour.  Packs tons of nutrients and flavour! Great as a snack or add an egg or another protein to make it a complete meal - breakfast, lunch or dinner.

    The yam wedges are special because they are cooked without oil. This means extra healthy fats can be added to the mash. Healthy fats are great for us but fats generally don't handle heat well, so when we can avoid them in this context, it's a bonus.

    Avocado and Pea Mash

    ingredients: (can double the recipe if required)

    1 avocado

    1/2 cup frozen peas

    a few sprigs of mint

    small bunch cilantro

    1 clove garlic

    2 tbsp olive oil

    juice of 1/2 lemon

    salt and pepper to taste

    optional: extra greens- spinach works well - add a handle.


    combine all ingredients in a bowl and whizz with a hand blender (or use food processor). Top with a little extra olive oil, if desired

    Crispy yam wedges


    1 large yam - chopped into wedges

    spice blend: 1 tsp cumin, 1/2 tsp powdered garlic, 1/2 tsp paprika, 1/2 tsp thyme, 1/2 tsp oregano, salt and pepper


    boil water in large pot, set yams in steamer and steam for ~ 7 minutes until slightly soft. In the meantime, set oven to 425 degrees. Once steamed, set yams on baking tray and thoroughly coat with spices. Bake for 25-30 minutes - depending how crispy you like them.


  • Delicious Turmeric Fudge


    Delicious Turmeric Fudge

    Turmeric is an amazing herb with anti-inflammatory properites. The important thing to note is that it needs to be paired with the right carriers so it is easily absorbed by the digestive system. The two molecules that aid this process are fat and black pepper (piperine). This recipe brings these three ingredients together along with chocolate and coconut oil to create a delicious fudge. The turmeric flavour will remain in a very subtle way but what will come through most is the rich chocolate creaminess. I highly recommend this as a treat and a great way to get some turmeric into your diet.



    1 cup dark chocolate (100g bar)

    1/3 cup coconut oil

    1/3 cup turmeric

    black pepper 1/4 tsp

    cinnamon 1 tsp

    pinch cayenne optional 

    note: can add or substitute powder- ashwagandha, maca

    can give or take turmeric to desired taste and consistency



    In a sauce pan melt chocolate and coconut oil. Once melted, add your powders - turmeric, cinnamon, black pepper. Once mixed together and smooth. Place in a freezer safe glass container lined with parchement paper - pour evenly into container and allow to cool on the counter and then to harden in freezer. Cut into cubes or desired size/shape. Store in freezer or fridge to make them last ;)

    Reference/credit: Bevin Clare, RH. This recipe is based on her detox fudge. Check her out!



    Warm lemon water for immune health

    Quick tips to support a healthy immune system:

    1.  Maintain a healthy diet.

    Aim for at least 8 servings of vegetables daily!! It may seem like more than you can consume, but trust me you can get there and it really does a body good!

    Include deep coloured fruits and vegetables- leafy greens and berries are essential for a healthy immune system since they are high in various vitamins, minerals and other antioxidants.   

    Use plenty of immune boosting ingredients in your cooking including garlic, ginger, onion, turmeric, rosemary, thyme and cayenne.

    Drinking warm lemon water in the morning is a great immune boosting way to start your day. Organic lemons are best.

    Include fermented foods in your diet to boost beneficial bacteria in your gut. Options include yogurt (homemade is best), sauerkraut (without vinegar), miso, kimchi, tempeh, natto, kefir and kombucha.

    Include healing soups, stews and warm drinks in your diet, such as:

    Homemade Chicken Broth & Chicken Kimchi Soup

    Warming Root Vegetable Soup

    Minute Miso Soup


    2. Incorporate stress management techniques.

    When cortisol (our stress hormone) stays high for too long our body goes into a long term “fight or flight” response. This can lead to burnout and our immune system becomes depressed leading to a higher likelihood of catching the latest cold or flu being passed around.

    Ensure you give your body time to rest both during the day and allow time for a long rejuvenating sleep every night!

    Practice deep breathing- even 5 minutes a day can go a long way!

    Talk to your ND if you'd like more immune system support. Prevention is the best form of medicine.

  • Banana Walnut Muffins- gluten free, dairy free, egg free

    These muffins are adapted from a Nourishing meals recipe found in their amazing "Nourishing Meals" cookbook.

    These muffins are absolutely delicious and even if you are not avoiding gluten, dairy or eggs you will still enjoy them. They use buckwheat flour which is rich in flavanoids, Vitamin C and magnesium. Buckwheat typically has quite a strong flavour but it blends really nice with the banana and walnut. 





    Banana Walnut Muffins

    Makes 12 muffins

    3/4 cup walnuts chopped

    1 1/4 cup gluten free ground oats *

    1 cup buckwheat flour

    1/4 cup tapioca flour

    2 tsp baking powder

    1/2 tsp baking soda

    1/2 tsp sea salt

    2 cups mashed banana (~ 4-5 ripe bananas)

    1/2 cup sugar (coconut sugar prefered)

    1/3 cup melted coconut oil

    2 tsp vanilla extract

    1 cup milk (coconut, almond, rice... any variety works)


    * can omit and use all buckwheat flour instead.



    preheat oven to 350 degrees. Use muffin cups or grease muffin tin.

    whisk together all dry ingredients 

    in a seperate bowl, combine wet ingredients - start with banana then milk.... if wet ingredients seem to thick once combined you can add a bit more milk.

    combine wet and dry ingredients. Fill each muffin cup - should make 12 full sized muffins

    Bake for 20-30minutes. Let cool.

    Enjoy as a snack or as part of a breakfast with fruit.

  • SAVORY BREAKFAST OATS - Spring 2016 post

    savory oats

    Why does breakfast have to be sweet except when we decide to have an omelet, tofu scramble or sausage and eggs. 

    Here is a new spin on your regular oat breakfast - make it savory. Add herbs and spices, olive oil, veggies and greens.

    I’ve added quite a few ingredients to this recipe but don’t shy away from it because of this. Use what you have available and be creative. 

    I’ve been enjoying this fare all week and I can’t tell you how satisfying it is. I was first introduced to this recipe by a friend of mine and it really blew me away. Hope it does the same for you!





    Savory Breakfast Oats

    Serves one


    1 cup organic rolled oats

    1 tsp olive oil

    1 red bell pepper- diced

    1 green onion- chopped

    ~1/2 cup arugula

    1 Tbsp pumpkin seeds

    1/2 Tbsp sesame seeds

    1/2 Tbsp sunflower seeds

    greek yogurt(I suggest pasture fed cow or goat)

    ~1/4 cup chopped parsley

    1/4 lemon juice

    kalamata olives 3-4 chopped

    hot pepper sauce to taste


    Cook oats as per directions ( a quick trick is to boil water, add your oats to a bowl and then add boiling water to just cover the oats. Let sit covered ~ 5 minutes)

    While oats are cooking....

    sauté - green onion and red pepper in a tsp of olive oil - can add rosemary, thyme, oregano to taste.

    toast -seeds ~ 5 minutes low heat in toaster oven.

    Place oats in a bowl, top with arugula, add a quick drizzle of olive oil and the juice of a 1/4 lemon, then add the sautéed vegetables, a dollop of yogurt if desired, olives, parsley, toasted seeds and a dash of hot pepper sauce if desired.


  • TOMATO GAZPACHO- Summer 2015 post


    Summer of 2015 will be one to remember. It’s been HOT and dry. Cooking is not the activity of choice when the heat is on. Here is a nutritious and delicious option, it takes a moment to prepare and if you have a garden going what a great way to use up some of your bounty. Don’t feel restricted to the above list of greens and herbs... zucchini would be great, as would kale, chives... just a few ideas.

    If you would like your gazpacho to look really red add a little tomato juice. I like the orange glow this recipe gives off though.


    Creamy Tomato Gazpacho

    4 servings


    3 large heirloom tomatoes roughly chopped

    1 half large english cucumber

    1- 2 cloves garlic, smashed

    small handful basil - large stems removed

    small handful parsley - large stems removed

    1 cup arugula or spinach

    1 cup water

    1/3 cup olive oil

    1-2 Tbsp apple cider or white balsamic vinegar

    salt to taste


    Add all ingredients to blender and blend till desired consistency ( I left mine on the chunkier side)

    Serve with crusty bread, grilled fish or prawns, prosciutto, cheese, olives, tortilla chips... 





  • SALMON & OAT BAKE - Fall 2014 Post


    I like preparing this dish at the beginning of the week. It makes a nice dinner and can be a great lunch either warm or cold with a side salad. 

    It offers lots of flavours and is packed with protein, some slow carbs and lots of veg. What more can you ask for?




    Salmon and Oat Bake

    Adapted from Alive Magazine (Nov 2012)

    Serves 4 - 6



    2 cans of wild pink or sockeye salmon (~ 450g)

    2 large eggs, lightly beaten

    1 cup rolled oats

    1 large carrot grated

    1 small red onion, chopped

    2 cloves garlic, minced

    1/2 cup parsley- chopped

    1/2 cup greens - chards/kale -chopped

    1/2 lemon- juiced

    1 Tbsp- grated or prepared horseradish

    salt and pepper to taste



    Preheat oven to 350

    Mix all ingredients together

    flatten into greased 9 x 9 pan

    bake for 30-40 minutes or until salmon is crispy.

    Serve with side salad or sauerkraut.



  • GREEN SMOOTHIE - Summer 2014 Post

    I have been drinking this concoction all Summer long. It’s so refreshing and delicious. 

    It’s also a great smoothie to have through the Fall season since it’s full of immune supportive ingredients.











    Sweet Liquid Greens


    Serves 1


    1/2 cup apple juice ( I like Santa Cruz Apple Juice)

    1/2 cup water

    1/2 lemon juice 

    1 thumb of ginger peeled

    1 stick celery

    1 small cucumber

    1 bunch greens- spinach, kale, chards (whatever you have on hand)

    optional:  2-4 tbsps of chia seeds, flax seeds or hemp hearts



    Add all above ingredients to high powered blender and blend till liquified.


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