Cauliflower and Parsnip Soup

Winter is coming, and it’s time for soup!  This recipe is one of my favorites – a hearty soup with the earthiness of cauliflower and parsnip, this is a delicious and very nourishing winter evening meal.  Full disclosure - I am not sure that these are the measurements for this soup. I make it so often, but aside from parsnips and cauliflower, I kind of just chuck in more

Carrot and Butterbean Soup

With the sweet, earthy taste of carrots, this creamy soup has added protein and texture with butterbeans. Serve with a crusty bread. Perfect for these cool autumn nights. Ingredients: • 1 tbsp olive oil • 8 large carrots • 1 large onion, chopped • 2 cloves garlic, finely chopped • 1 tin butterbeans • 1 litre vegetable stock • Salt/pepper to taste more

Coconut Clusters

An easy to make and delicious treat that stores well in the fridge, but won't last long! Ingredients:

  • 2 1/3 cups shredded organic coconut
  • ¼ cup organic coconut oil
  • ¼ cup unsweetened organic coconut milk
  • ¼ cup powdered sugar
  • 1 ¼ cups dark chocolate
  1. Line a baking sheet with more

Garden Frittata

This frittata is really versatile and you can use whatever produce is ready in the garden for a delicious and creative meal for brunch or dinner, plus it makes a wonderful leftover for lunch tomorrow. Ingredients:

  • 2 tbsp oil or butter
  • 1-2 potatoes (or sweet potato)
  • 1 onion, sliced
  • 1 medium zucchini, sliced
  • 3 cups more

Butterfinger Crackle

This delish treat is reminiscent of one of my favourite candy bars from Canada.  But, on my recent trip home I tried one and realized that, sadly, gone are the days that high-fructose corn syrup is in any way tasty or enjoyable.  So, here’s a way to get all the butterfingery goodness but with far less sugar, high protein and fibre, and with a satisfying ‘crackle’ owing more

Spicy Chick Pea Patties


  • 2 300g cans chickpeas, drained and rinsed
  • 1 cup oats
  • 1 ½ cups yogurt
  • 2 tbsp curry powder
  • 1 egg
  • 3 spring onions, finely diced
  • ½ cup cilantro, finely diced
  • Pinch salt
  • 1 tbsp coconut oil
  • 2 tbsp mango & ginger chutney
    < more

Spinach Pesto

What to do with all this...spinach?  This month our yogi-garden is bursting with spinach varieties and aside from adding spinach to every dish I cooked, I found another great way to make use of this super nutritious leaf with a pesto variation that is raw, gluten free, vegan, and completely delish! Ingredients: • ½ cup cashews • 1/2 cup to 3/4 cup water • more

Smokey Corn & Black Bean Salsa

I'm all about the Tex-Mex dishes lately, with their vibrant colours, spicy flavours, and versatility. This is a new fav that can be used as a dip, topping on salad or burrito bowl, and if you don't have fresh ears of corn available you can always substitute canned corn. Ingredients

  • 3 ears corn
  • 2 tbsp olive oil
  • 1 tsp Spanish paprika
  • more

Grandma’s Red Cabbage

This is one of my favorite ways to use cabbage, a traditional dish that has been passed down through my family and is a staple at big family meals.  This old-school recipe is super easy to make and adds colour, taste, and a bit of digestive support to a main meal. Ingredients:

  • medium cabbage shredded
  • 1 onion finely chopped
  • 1-2 apples diced< more

Salted Caramel Brownies

My new favorite raw, vegan, gluten free treat - and sure to be my new go-to yogi potluck dish!  Three simple steps to three delish layers of goodness.  Seriously - you gotta try these...

Base Layer
  • 2 1/2 cups walnuts
  • 3 cups Medjool dates
  • 1/2 cup raw cacao
  1. Blend dry ingredients more

Baba Ghanoush

I'm not usually a big eggplant fan, but baba ghanoush is one of my favorite dips, and we often make it a meal with some homemade pita bread, hummus, olives, tabouli, and some raw veggies.  Great for dipping, spreading on toast, or on its own.  If you haven't tried making your own Baba Ganoush yet, give this recipe a go - it is simple, quick, and delicious. Ingredients: < more

Black Bean Salsa

One of the things I have missed while living in Australia is black beans which have always been a favorite ingredient in tex-mex cooking.  Although dried beans are an option (and a healthy one), I never seem to get around to soaking the beans overnight, cooking, the arrival of canned black beans in the Mexican food section of the supermarket has brought some of more