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  • Lucky Green Smoothie

    Lucky Green Smoothie

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    Lucky Green Smoothie

    This bright, refreshing smoothie is packed with vibrant green goodness, perfect for a nourishing breakfast or quick snack. Naturally sweet from mango and balanced with healthy fats and plant protein from hemp and flax, it’s a simple way to start your day with fibre, minerals, and phytonutrients. The lime adds a fresh citrus kick that keeps the flavour light and energizing.
    Course Breakfast, Snack
    Total Time 10 minutes
    Servings 2

    Ingredients

    • 1 1/2 cups Frozen Mango
    • 2 Lime juiced
    • 2 cups Baby Spinach packed
    • 2 tbsps Ground Flax Seed
    • 1/4 cup Hemp Seeds
    • 3 1/2 cups Water

    Instructions

    • Place all ingredients into a blender. Blend well until smooth. Divide into glasses and enjoy!

    Notes

    No mango
    Add frozen pineapple or banana instead.
    Adjust the thickness

    For a thicker smoothie, reduce the water slightly or add a few ice cubes before blending.
    Make it creamier

    Add ¼ avocado or use part unsweetened plant milk instead of water for a richer texture.
    Boost the greens

    Baby kale or mixed greens can be used instead of spinach if you want to vary the nutrients.
    Extra fibre

    Add 1 tablespoon chia seeds for an additional fibre and omega-3 boost.
    Frozen fruit works best

    Using frozen mango gives the smoothie a naturally chilled, thick texture without needing ice.
    Make it ahead

    You can store the smoothie in a sealed jar in the fridge for up to 24 hours. Shake well before drinking.
  • Winter Salsa

    Winter Salsa

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    Winter Salsa

    I call this Winter Salsa because it’s made with canned tomatoes, a flavourful alternative when fresh grocery store tomatoes just aren’t at their best. It’s bright, fresh, and perfect for the colder months.
    Course Side Dish, Snack
    Cuisine Mexican
    Servings 4 cups

    Ingredients

    • 4 cups canned, diced tomatoes fire-roasted preferred
    • 1 red onion diced
    • 1 red pepper diced
    • 1 green pepper diced
    • 2 jalapenos finely chopped
    • 1 tbsp ground cumin
    • juice of one lime
    • 1/4 cup cilantro
    • salt and pepper to taste

    Instructions

    • Combine all ingredients in a large bowl and stir well to combine.
    • Allow the flavours to blend for at least 1 hour before serving.

    Notes

    Tomato Tip:
    Fire-roasted canned tomatoes add extra depth and a subtle smokiness. If your tomatoes are very juicy, you can drain them slightly for a thicker salsa.
    Heat Level:
    Remove the seeds and membranes from the jalapeños for a milder salsa, or leave them in for more heat. Start with one if you’re unsure, you can always add more.
    Make-Ahead Friendly:
    This salsa tastes even better after a few hours in the fridge as the flavours meld. It will keep well for 3-4 days.
    Serving Ideas:
    Great with tortilla chips, spooned over tacos or burrito bowls, or added to chili or grain bowls for a fresh pop.
     
  • Dark Chocolate Turtles

    Dark Chocolate Turtles

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    Dark Chocolate Turtles

    These no-bake dark chocolate turtles are a naturally sweet twist on a classic treat. Chewy dates take the place of caramel, pecans add that signature crunch, and a rich dark chocolate coating brings it all together. With just a handful of simple ingredients, they’re easy to make and perfect for when you want something a little decadent without a lot of fuss. Keep a batch in the fridge or freezer for an anytime treat. A healthier dessert option that still feels totally indulgent.
    Course Dessert, Snack
    Total Time 30 minutes
    Servings 16

    Ingredients

    • 1 cup Pitted Dates soaked for 10 minutes then drained
    • 1 tsp Vanilla Extract
    • 16 Pecans whole or halves
    • 6 ozs Dark Chocolate

    Instructions

    • Finely chop the dates or blend in a food processor until sticky.
    • With damp hands, roll the dates into small even balls. Press the balls onto a pan lined with parchment paper, and top with pecans, pressing down slightly so that they stick. Freeze for 10 minutes.
    • Meanwhile, microwave the chocolate at 50% power for 30 seconds at a time until melted.
    • Using a fork, suspend the frozen dates into the chocolate until fully covered. Remove and let the excess chocolate drip off. Return to the parchment-lined pan and repeat until each date ball is coated with the chocolate.
    • Return to freezer for 10 more minutes to set. Transfer to the fridge until ready to enjoy.

    Notes

    No Pecans
    Use hazelnuts, almonds, cashews or pumpkin seeds instead.
    No Dates
    Use a combination of prunes, dried apricots or raisins instead.

    For extra flavour

    Lightly toast the pecans before topping the date ball although keeping them raw preserves more of their nutrients.
    Storage
    Refrigerate or freeze in an airtight container until ready to serve.
    No Microwave
    Melt the chocolate in a double boiler instead.
    Serving Size
    One serving is equal to one dark chocolate turtle.
  • Oil-free Hummus

    Oil-free Hummus

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    Oil-free Hummus

    This creamy hummus gets a flavour boost from miso, adding subtle umami depth while keeping things simple and nourishing. It’s smooth, versatile, and easy to customize, perfect for dipping, spreading, or adding to bowls and wraps.
    Course Appetizer, Main Course, Snack
    Cuisine Mediterranean
    Total Time 10 minutes
    Servings 6

    Ingredients

    • 1 1/ 2 cups Chickpeas cooked
    • 2 cloves Garlic minced
    • 2 tbsps Lemon Juice
    • 1 tsp Miso Paste
    • 1/4 cup Tahini
    • 1/2 tsp Cumin
    • 1/2 tsp Smoked Paprika
    • 1/2 tsp Turmeric
    • 1/4 cup Water

    Instructions

    • Add the chickpeas to a food processor and blend until they form a thick, even puree.
    • Add the garlic, lemon juice, miso, tahini, and spices.
    • Turn the processor on high and slowly drizzle in the cold water. Keep blending until the hummus is ultra-smooth and creamy, this may take a minute or two.
    • Taste and adjust with more lemon juice or a small pinch of salt.
    • Serve immediately or store in the fridge for later.

    Notes

    Don’t have smoked paprika?
    Regular paprika works fine; add a tiny dash of liquid smoke if you want the smoky vibe.
    Make it spicy
    Add a pinch of cayenne.
    No tahini?
    Substitute almond butter, cashew butter, or sunflower seed butter.
    Try different beans
    You can swap the chickpeas for white beans (like cannellini or navy beans) for an extra-smooth, mild hummus variation.
    Consistency
    If hummus is too thick, add additional cold water, one tablespoon at a time.
    Serve it With
    Veggie sticks, brown rice tortilla chips, crackers, on a salad, in a wrap or as a sandwich spread.
    Storage
    Keeps 4-5 days in the fridge in an airtight container; may thicken after chilling, stir in a splash of water before serving.
    Freezes well
    Hummus freezes wonderfully for up to 3 months. Thaw in the fridge overnight and stir well, add a bit of water or lemon juice to bring back the creaminess.
  • Date Paste

    Date Paste

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    Date Paste

    Date paste is such a versatile staple and I usually have a jar of it handy in the fridge. I use it as a sweetener in baking, in my caramel sauce and as a jam-like spread. I have made it countless ways and this is by far the quickest and easiest.

    Ingredients

    • 1 cup dates pitted*
    • 1 cup hot water

    Instructions

    • Combine the dates and hot water in the bowl of a small food processor. Let sit for 10 minutes.
    • Process until smooth and creamy, about 2 minutes.
    • Store in the refrigerator for up to one month.

    Notes

    *Be sure to check for pits even if you’re using dates that are supposedly pitted – Sometimes one is missed and that makes an awful noise in your food processor!
    I use regular (usually Sayer) or baking dates for my paste instead of Medjool dates, which are very expensive here. Medjool dates are sweeter, though, and will work in this recipe if you prefer them. Depending on their freshness, you might not need to soak them.
    Date paste freezes well for up to three months and this recipe can be easily doubled.
    Benefits:
    Dates are a nutrient-dense fruit that offer several health benefits, especially for those managing blood sugar levels and digestive health. Rich in fibre, they support gut health by promoting regularity and feeding beneficial gut bacteria. Their natural sugars are released slowly, making them a satisfying, lower-glycemic choice for those with diabetes or pre-diabetes. Additionally, dates are packed with antioxidants, which can help reduce inflammation and protect cells from oxidative stress.
  • Sauerkraut

    Sauerkraut

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    Sauerkraut

    Ingredients

    • 1 head green cabbage
    • sea salt

    Instructions

    • Depending on the size of your cabbage, have a couple of mason jars clean and ready to go. Usually, I can get about 1.5 pounds of cabbage into one regular sized jar.
    • Wash the outside of the cabbage. Take off and set aside the main outer leaves. These can be used as part of the weight system; to keep the sauerkraut under the brine.
    • Slice the cabbage. It doesn’t need to be small. If you prefer crunchier sauerkraut, keep it bigger.
    • Place the cabbage in a large bowl and sprinkle with salt. The formula for determining the needed amount of salt is for every 1 pound of cabbage, you’ll need 1.5 teaspoons of salt. So for a medium cabbage head of 3 pounds, you’ll need 4.5 teaspoons of salt.
    • You can start massaging the cabbage with your hands or pounding it right away if you are pressed for time. I typically leave mine for 45 minutes to 1 hour and let the salt do it’s thing for a while. Letting it sit means less massaging or pounding later.
    • Massage or pound until the cabbage becomes watery and limp. This usually takes 5-10 minutes.
    • Tightly pack the cabbage into your mason jar pressing the cabbage down every once in a while so that the brine makes it way to the top.
    • If you saved the outer leaves, top the cabbage with that and then add a weight. You can use a clean stoneware weight, stones or marbles. I purchased a mason fermentation set that includes a weight and a valve which I use all the time. I’d highly recommend you do the same if you plan on making sauerkraut often.
    • Seal the mason jar with a regular canning lid or a fermentation valve. If you don’t have a valve, you will have to “burp” your sauerkraut once a day. (Burping just means opening up the lid and allowing some of the gases to escape. If you don’t do this, your sauerkraut will likely explode!) With the valve, you don’t have to do any of this as the valve will take care of it.
    • When the sauerkraut is fermenting you should see bubbles coming up through the cabbage and eventually foam on top. These are good signs which mean that fermentation is happening.
    • There are no hard rules about how long to ferment your sauerkraut. I usually do somewhere between 5-10 days but I’ve been known to let it go longer.
    • If mold develops on the top, you can skim it off and eat the unaffected portion below.
    • Store the sauerkraut in the fridge. It will keep indefinitely.

    Notes

    You can flavour your sauerkraut by mixing in fresh dill, garlic, caraway seeds, sliced hot peppers, etc. Add the desired flavouring to the bowl of pounded cabbage right before you pack it. My absolute favourite is fresh dill and garlic.
    Make sure you only use sea salt. Iodized salt tends to inhibit the beneficial bacteria.