Monthly Archives: November 2014

Almond butter sauce

Happy Monday everyone!

Hope you all had a fantastic weekend. It ended up being gorgeous here in Vancouver which meant we were able to get outside and enjoy the sun quite a bit.


I got a few emails last week requesting some more easy-to-make weeknight meals so I thought i’d share one from last week.

Almond butter stir fry for 2 
2 chopped carrots
1 head of broccoli chopped
1 diced onion
1 red pepper diced
1 cup sliced mushrooms
1 tsp coconut oil
1/4 cup almond butter
3 tbsp Coconut aminos
1tbsp maple syrup
1 tsp Fish sauce
1 tsp Sesame oil
1 minced garlic clove
1/4 tsp Fresh grated ginger
1/4 hot water
juice of 1/2 lime
Salt and pepper to taste

Sauté veggies together in a a little coconut oil. While the veggies are cooking throw all of the sauce ingredients in a blender until nice and creamy.

I topped sprouted brown rice with veggies and sauce but it would also be great over a bed of quinoa.

This meal is great because you can use whatever veggies and grains you have on hand- doesn’t get much easier.

Have a gurreat day!




I don’t know about you guys but in the winter I really crave warming foods and opt towards steaming, stewing, baking, roasting and stewing. That’s not a bad thing but I do like to still incorporate as much raw into my diet as I can. As we all know, cooking can deplete some of the nutrients in foods so the incorporation of more raw fruits and vegetables is very important.

There are tons of different ways to do this- more salads, cut up veggies and dip, fresh fruit, smoothies and my new favorite- raw desserts!

A few weeks ago I felt like playing around in the kitchen and I created a delicious raw dessert that featured one of my most favorite foods in the world- apples, more specifically, honey crisp apples! They are the best!

Creamy raw apple tart


2 cups soaked and drained raw cashews

1 ½ cup walnuts

1 cup chopped dates

1 1/2 tsp vanilla (separated)

2 1/2 tsp cinnamon (separated)

3 tbsp +1 tbsp maple syrup

2 thinly sliced apples

For the crust-In a food processor mix the walnuts, dates, and 1 tsp cinnamon until the mixture looks like gravel. Press into a saran wrap lined cake pan. Place in the freezer until you have finished the filling.

For the filling- in a high power blender (vita mix, blentec…) puree cashews, vanilla, cinnamon (1tsp) and maple syrup until nice and creamy. Pour mixture on top of prepared crust. Place back in the freezer.

For the topping- toss thinly sliced apples with, ½ tsp cinnamon, ½ tsp vanilla, juice of half a lemon and 1 tbsp maple syrup.

Do not top the tart before you cut it (I made that mistake). Cut the tart and then top each piece with sliced apples and your good to go!

(Side note: take frozen tart out of the freezer about 15 minutes before serving so it has a chance to soften up)

Wow that was long winded. I promise it is worth it- it only takes about 10 minutes start to finish. You will love it I promise.

This year when you choose to bring the dessert to your family or friends holiday party I urge you to bring this fresh tart. Not only is it delicious but it doesn’t leave you feeling gross, bloated and craving bad foods- instead you feel completely satiated and happy!

Give it a go 🙂

Lazy dinners

Wow it has been a long time. No real reason other than I’ve been really lazy lately and at the end of the day the last thing I want to do is use my brain or be in front of my computer. Tonight is a little different because we just finished dinner and I felt like it was definitely a blog worthy dinner. I don’t always partake in Meatless Monday but I try my best to incorporate more veggie meals into my meal routine.

Tonight, as with most nights, I didn’t want to spend a long time in the kitchen and I definitely didn’t want to go grocery shopping so I just dug around in my pantry and fridge until I came across an easy combo.

 Brown rice pasta bowl with chickpeas, sun-dried tomatoes, garlic and steamed kale.


4 cups of brown rice pasta (we used spaghetti but Fuseli would be good too)

½ cup of chopped rehydrated sulphate free sundried tomatoes (I used these)

1 can of rinsed chickpeas

2 cloves of garlic minced

1 tbsp of tomato paste

1-2 tbsp of olive oil

3 -4 cups fresh chopped kale (1 bunch)

Salt and pepper to taste

In a medium pot bring water to boil and cook up 4 cups of gluten free pasta. When the pasta has about 20 seconds left, throw in the chopped kale to let it wilt down.

While the pasta is cooking-in a large frying pan, sauté chickpeas, garlic, tomato paste and sundried tomatoes in a little coconut oil.

Once the pasta and chickpeas are done combine the two in a large bowl and mix together with olive oil, more salt and pepper and some cheese (optional- parm would be good!).

I know this doesn’t sound great, but trust me it was really good. I think it would also be delish with the addition of sliced olives, lemon zest, and maybe some capers.

I am definitely not a vegetarian, I love meat, but I do think it is important that we all incorporate more veggie meals into our diet. These meals are great for your health, great for your waist line and are light on the old wallet! Win-win-win in my books. Anyways I hope you try it out and enjoy 🙂

I will be back soon with another must make holiday desert recipe! Good night

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