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Saturday, 4 November 2017

Fall Vegetable Soup

Fall Vegetable Soup Recipe


1 tbsp. olive oil
1 squash, peeled and diced (Acorn or similar)
2 sweet potatoes, peeled and diced
1 yellow onion, peeled and diced
1 clove garlic, peeled and diced
1 small tomato, chopped
1 tsp. curry powder
1 tsp. salt
1 tsp. black pepper
1 tbsp. thyme
1 liter chicken broth
1/4 cup heavy cream


Heat a large saucepan over medium-high heat.

Once heated, add the olive oil, squash, sweet potato and onion to the pan

Cook for 5 - 7 minutes or until beginning to brown and then add the garlic and tomato

Stir well and then add the all of the spices, continue to cook an additional 2 minutes

Pour the chicken broth over the vegetables and bring to a boil

Continue to cook until the vegetables are soft and the liquid has reduced by half (approx. 20 minutes)

Remove from heat and allow to cool for 5 minutes

Add the heavy cream and blend until smooth

Serve immediately garnished with fresh herbs.

Recipe yields 4 generous servings. Total prep/cook time should not exceed 1 hour.

Friday, 28 July 2017

Get Creative - Seashell Decor

Fresh back from vacation with a jar filled with beach treasures! But what to do with them?

I figured the wall could always use another memory anyways so why not break out the glue gun and get crafting!

Check out this video for the step-by-step how to:

Saturday, 27 May 2017

How to make homemade hemp milk

The more I research nuts the less I like them! So coming up with a nut-free, dairy-free, dairy like substance has become a personal mission.

I have been reaching towards coconut milks lately but they are fatty and summer is coming so although creamy and delicious, coconut milk is less appealing.

Enter hemp milk, no soaking, no waiting, no nonsense. Less than 2 minutes to prepare, yep that's my kind of recipe! Also it lasts up to a week in the fridge so it's perfect for Saturday afternoon meal prep.

On to the details...

1/2 cup hemp seeds
500 ml water
1 tbsp. coconut oil
1 tbsp. honey or a pitted date
2 tbsp. vanilla extract (optional)
Pinch salt

Instructions (see video)

Tuesday, 4 April 2017

Healthy Vegan Minestrone Recipe

The weather has warmed up but not enough so I'm still craving comfort food.  Soup is one of my favorite things to prepare on weekend mornings, not only is it easy and healthy, it's a great way to use up those not so pretty vegetables before heading out to restock.

This recipe is loaded with flavor and tons of cabbage! So if you leave out the pasta you have the most satisfying weight loss soup ever!!!

On to the details...

1 yellow onion, roughly chopped
1 carrot, peeled and roughly chopped
2 cloves of garlic, roughly chopped
1 small sweet potato, peeled and chopped
1/2 cup grape tomatoes
1 can kidney beans, drained and rinsed
1 can tomato paste
1 tbsp. crushed chili's
1 tbsp. oregano
1 tbsp. sea salt
Water to cover
1/4 cup pasta

Check out the video!

Tuesday, 21 March 2017

Macaroni and beef recipe

Macaroni and beef has got to be one of my favorite childhood comfort foods.  Perfect in a big bowl, while I'm curling up on the couch watching a movie, on Sunday afternoon.

With my plant based diet I have been coming up with all kinds of vegan alternatives for my favorite foods. This one is a goodie, but please try it for yourself and let me know what you think.

1 white onion
1 quarter sweet pepper (I used yellow)
2 cloves of garlic
1/2 package of Yves Italian veggie ground round
1 tbsp. Crushed red pepper
1 tbsp. Oregano
1 can tomato pasta
1 jar strained tomatoes


Sunday, 19 March 2017

Strawberry banana smoothie recipe

Strawberry banana smoothie recipe

3 very ripe small (apple) bananas or one regular
1 cup frozen strawberries
1 cup coconut milk
1 tbsp. Honey (or your favorite sweetener)

Check out this video for instructions!

Friday, 10 March 2017

Check out how to make the best vegan sushi!

Check out the video for the how to!

1 cup germinated brown rice
2 cups water
Pinch sea salt

2 tbsp. Soy sauce
2 tbsp. Coconut Palm Sugar
2 tbsp. Rice Vinegar

Sliced red pepper
Sliced carrot
Sliced cucumber
Sliced avocado
Sliced spring onion

Check out this video for instructions:

Tuesday, 31 January 2017

Recipe - Vegan Apple Cinnamon Overnight Oats

Overnight oats, the easy and healthy breakfast you make the night before. Perfect for super busy mom's like me, less than 5 minute prep and the whole day with the awesome knowledge that I had a healthy breakfast. And hey, we all need more self care!


3/4 cup Rolled oats
3/4 cup Organic unsweetened applesauce
1/4 cup Coconut cream or milk
4 tbsp. Chia seeds
1 tbsp. Ground Flax
1 tbsp. Hemp seeds
1 tsp. Cinnamon
1/2 tsp. Sea salt
1 tbsp. Maple Syrup (optional)


Combine ingredients in a mixing bowl and stir until well combined

Separate mixture into Mason jars and cover with lid.

Refrigerate overnight or at least 6 hours.

Recipe yields two generous servings.

Thursday, 26 January 2017

Peppercorn Chai Chia Pudding

Chia pudding has been all the rage for quite sometime now and I'm totally into it.  I mean who doesn't like a guilt-free, luxurious breakfast.

Raw Spice Bar's peppercorn chai spice blend inspired this sweet and savory recipe that was a big hit in my household.

Check it out! It's so delicious you'll be sneaking into the fridge all day!

1 litre of vegan spiced milk
1 tbsp. Vanilla extract
1/4 cup Raw agave
1 tsp. Cinnamon
1/4 Vanilla coconut coffee creamer (or similar)
1/2 cup Chia seeds

Chai Chia Pudding Ingredients


Combine ingredients in a large bowl and stir well to combine.

Distribute into Mason jars and cover.

Refrigerate overnight, stirring occasionally.

Recipe yields 4 servings.

Raw Spice Bar - Peppercorn Chai Chia Pudding

Tuesday, 24 January 2017

Vegan spice infused milk

We are in the heart of winter and this cold weather has me craving a little more heat.
Luckily, I found a way to warm up and to spice up my plant based diet.

I created this simple recipe for a delicious peppercorn chai almond milk using Raw Spice Bar's high quality spices.

I used it to make a delicious Chai-Chia pudding (yaaay for delicious word play lol) but it would also be perfect to spice up your tea or coffee. You can also use this spiced milk in place of milk in any recipe that could use a new twist!

Spiced milk is a healthy way to add tons of flavor and the health benefits that come from Raw Spice Bar's savory spices.  


3 cups unsweetened almond milk (or your favorite)
1 cup coconut milk
1 package Raw Spice Bar - Peppercorn Chai

Vegan spiced milk recipe


Combine ingredients in a saucepan and heat over medium-high heat.

Stir occasionally until milk begins to boil.

Once boiling remove from heat and cover.

Allow to sit at least 10 minutes before using.

Raw Spice Bar - Peppercorn Chai infused milk

Refrigerate leftovers for up to one week.

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