Farm Fresh Greens

One of the basic philosophies of the raw food movement is that since humans evolved from primates, our most natural and health giving diet consists mainly of fruit. I love that philosophy…in theory.

Fruit is sweet and luscious and so delicious that I wholeheartedly embraced this way of eating  for the past few months. I embraced it until I noticed that I began severely lacking in energy and I kept getting sick (three times this winter compared to my usual one), and my skin wasn’t looking better, as all the raw food lessons, books and articles said it would. In fact it was looking a little worse. And I was craving protein. Even as I was studying my “Peak Performance” lesson which stated that protein was over-rated, I was severely craving protein…Something had to give. And so it did.

One day the image of a succulent, savoury piece of salmon wouldn’t leave my mind. No matter what I did or how I tried to lead my thoughts down another path, a path filled with raw carrots and bananas and mangoes, I couldn’t stop thinking about salmon. So, after much deliberation, I did what I had to do. I had to be real with myself and admit that the 80 -100% raw vegan life is not for me. Then I went out a bought the biggest wild salmon steak I could find. I jogged home with it, ripped my coat off, raced to the kitchen and covered my fish in lemon and capers and a thin layer of mayo. Then I proceeded to slow cook it at 180 degrees. The aroma was heavenly.

A little later as I was eating my succulent salmon, I remembered my love of fresh, local food and how energized and awesome I feel when eating food that isn’t pumped full of preservatives and has travelled halfway around the world to get to my kitchen.

I also really loved eating all of the recipes filled with sweet tropical fruit, honey and maple syrup but clearly I was consuming a bit more sugar, even if it was natural sugar, than my body could handle. So, as much as I like the ‘gorilla food’ theory there is also a theory that you should be eating food that is natural to your environment. So, if you’re living in the Yukon it would not be natural for you to be chowing down on kiwis and pineapple and if you’re living in Vancouver, eating wild salmon and greens and fruit that is indigenous to your environment would be the healthiest fare. Makes sense to me.

So, after a visit to the local farmer’s market, where I found the freshest greens and spouts I’ve tasted in a while, I have a farm fresh salad to share with you.  Enjoy.

Farm Fresh Greens

  • 1 cup fresh organic spinach or greens of your choice
  • 1 heirloom tomato
  • 1/4 cup minced scallions
  • 1/4 cup various sprouts
  • sprinkle of Manitoba Harvest hemp seeds
  • Dressing of olive oil, apple cider vinegar, mixed herbs and fresh apple (all ingredients to taste, blended together)

Nothing beats the taste of home.

Thai Prawn Curry

It’s a lazy, rainy Sunday in Vancity.

So instead of the epic walk on the beach with my dog I had planned, I’m spending the afternoon in the kitchen making something to help me feel warm, cozy and content this afternoon.

I’ve avoided making curry in the past as the ingredient list seemed way too daunting. But I finally decided to take the plunge, and creating a delicious curry was not at all as complicated as I had thought it would be. This is my own recipe (with my neighbor Cecilia’s help) and it’s pretty yummy, especially on a cold, rainy day.

Thai Prawn Curry

  • 1/2 cup prawns
  • 1/2 cup medium firm tofu
  • 1 cup Thai Kitchen full-fat coconut milk
  • 1 T curry powder
  • 1 T minced ginger
  • 1 T sweet chili sauce
  • 1/2 cup cubed onions
  • 1 clove garlic, minced
  • 1/2 cup cilantro
  • 1/4 cup Thai basil
  • 1 cup thinly sliced red bell peppers
  • 1 cup chunked sweet potato
  • 1 T olive oil

Toss everything in a saucepan and sautee until sweet potatoes are soft, add prawns and basil at the very end. Pile on top of rice and you’re done.

It always smelled like it was raining outside, even if it wasn’t, and you were in the only nice, dry, cosy place in the world.

J.D. Salinger

Snowfall & Soaked Oats

Our unusually snowy Vancouver winter continues, giving me beautiful photo ops like this..

and also making me crave some good, wholesome, stick-to-your-ribs breakfasts to start the day before putting on my winter boots and trudging through the snow.

Luckily I’ve been Pinteresting and found out about soaked oats. Soaked oats are amazing! Tasty, healthy and wholesome. Top with fruit and nuts and you’ve got a hearty breakfast that will power you through the toughest Canadian winter morning.

Banana Pecan Soaked Oats

  • 2 cups steel cut oats
  • 2 cups almond milk
  • 2 T full fat yogurt
  • 2 T shredded coconut flakes

Top with Sliced banana, pecans and drizzle with pure Canadian maple syrup.

soaked oats with banana

Chocolate & Blueberry Chia Pudding a Deux

chia puddingAre you looking for something sweet, dark and delicious to serve your Valentine in a few days?

How about a delicious chia pudding to share?

This easy parfait consists of the following two recipes layered with frozen blueberries and a little dusting of coconut flakes to top things off. It’s a yummy, healthy and energizing dish. Perfect for Valentines. 

Blueberry Chia Pudding

  • 2 cups almond milk
  • 1 bananas
  • 1/2 cup chia seeds
  • ½ cup blueberries, fresh or frozen

Chocolate Chia Pudding

  • 2 cups almond milk
  • 2 bananas
  • 1/2 cup chia seeds
  • ½ cup organic nut butter
  • 3 T raw cacao

chia pudding

Here’s to a happy, healthy Valentine’s Day xo

Snowy Days and Smoothies

Vancouver has had an uncharacteristically cold, snowy and sunny winter so far this year. 


The temperatures even dipped below zero a few times, making our usually rainy city feel oddly like the rest of Canada. 


My inner Ontario girl is loving this weather but it is a little chillier than I’m used to, so I’ve been drinking a warming smoothie instead of my usual frozen fruit concoctions. Here it is..

Warm smoothie latte 

  • One scoop Vega chai protein powder
  • One tsp turmeric
  • One tsp cinnamon 
  • One cup coconut milk 

Blend all ingredients then Gently heat in a saucepan until warm. Pour into a cup or glass and warm up from Winter in Canada. Eh.

Homemade bourbon cream liqueur

The holidays are a perfect time to be a little self-indulgent and some of my fondest winter memories involve lazy mornings spent in bed, sipping a dark, delicious coffee laced with boozy Irish cream. Or having friends over to celebrate the holidays with a chilled glass of Bailey’s over ice.


Baileys is incredibly tasty but did you know that it has a ton of artificial colours, flavours and preservatives in the ingredient list to allow it to stay on the shelf for months at a time?

Luckily I have a delicious alternative. This recipe is pure, natural and preservative free. Because of this, it won’t last forever, so be sure to share this goodness with your favourite friends and family.

Holiday Bourbon Cream Liqueur

  • 1 cup heavy cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1 1/4 cups bourbon
  • 1 teaspoon instant coffee granules
  • 2 T raw cacao
  • 2 T maple syrup
  • 1 T vanilla extract

Blend all ingredients together. Pour in mason jars and store in refrigerator. Shake before serving.

bourbon cream liqueur
Ps. Instead of getting into a stressed out shopping mall frenzy, why not forgo the big gifts and spend time having a meal, drink or hot chocolate with people you care about over the holidays instead. But, if you absolutely feel you have to give something tangible, a little mason jar of bourbon cream makes a perfect offering; especially when it’s made with love. Top with a bow and this little mason jar becomes a delicious hostess gift, stocking stuffer or ‘anytime’ gift.

Merry Christmas everyone xo

Tofino Trails & Buffalo Cauliflower

What can I say about Tofino, BC? It’s a very special place nestled in a lush forest at the end of the earth. The setting for this beautiful playground is the most western point of Canada, where an unspoiled landscape meets the endless ocean.

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tofino

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Wild and rugged, its forests are lush and green with moss covered leaves and cavernous old growth trees. Trees that spark the imagination and look like they may have tiny fairies living inside of them.

tofino forest

old growth tree

If you’re lucky you can see a pack of wolves walking along the mud flats early in the morning or a humpback whale jumping out of the stormy ocean in the afternoon. Stay here for a while and you can’t help but feel how connected to the earth we are.

Walk barefoot along Chesterman Beach on soft, white, powdery sand. Then stop to gaze at a sparkly ocean that is part of Tofino’s magic. I’ve never seen the ocean look so filled with diamonds as it does here.

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chesterman beach

And what should you eat to warm you up after you’re finished exploring this supernatural corner of the earth?

This:

Buffalo Cauliflower

Adapted from Thug Kitchen

  • 2 medium heads cauliflower
  • 1/2 cup flour
  • 1/2 cup water

Hot sauce:

  • 2 tsp oil
  • 1/2 to 2/3 cup Sriracha or similar-style hot sauce
  • 1/4 cup rice vinegar
  • 1/2 tsp soy sauce or tamari

Heat your oven to 450F. Lightly grease a rimmed baking sheet. Chop up your cauliflower into little pieces no bigger than your thumb.

Whisk together the flour and water in a big bowl until a batter forms with no chunks. Toss in the cauliflower and mix it around until all the pieces look a little coated. Spread the cauliflower out on the baking sheet and roast for 15 minutes. Mix the pieces around halfway through roasting so all the sides are covered.

Make the hot sauce. In a small saucepan, mix the oil, Sriracha, vinegar and soy sauce. Heat over a low heat until the sauce is warm but not bubbling. Turn off the heat and let it sit.

After 15 minutes in the oven, put the cauliflower back in a big bowl and toss it with the hot sauce mixture from the stove-top. Make sure everything is coated. Drop the cauliflower pieces back on the baking sheet, leaving the extra sauce in the bowl, and roast for another 3 minutes so everything is warm and delicious.

Serve hot.