A dense source of energy, fibre, protein and fat!

Buckwheat is a soft and nutty grain. Though technically a seed, buckwheat is tasty cooked, like in the summer sweet pea dish, or raw. This recipe bakes the raw groats with rolled oats and cacao nibs to make a deliciously crunchy breakfast granola.

This breakfast dish is a digestion reset. After a weekend of indulgences, this can often be the Monday morning meal that can put you back on track.

Potatoes tend to get a bad rep and I honestly don’t like the taste of them very much. Yet, this dish speaks to how delicious and nutritious they can be without added butter and cream.

I strongly believe in eating whole foods even when making decadent dishes now and then. This recipe is no exception to that rule of thumb. Last weekend, I came across some beautiful peaches at the farmer’s market and knew they would be part of something delicious. The next morning I found myself making waffles for Sunday brunch and decided to serve them with the peaches and some coconut cream. 

It can be difficult to incorporate leafy greens into breakfast. However, green smoothies have made this healthy habit easier to incorporate! It’s hard to comprehend just how many powerful nutrients are in one glass.

Smoothies are a fantastic way to incorporate greens into your morning meal. Leafy vegetables like spinach, kale, and collards are packed full of nutrients that supply a wide range of vitamins and minerals. They also provide fibre, which is essential for optimal digestive health. 

Baked oatmeal has been my go-to breakfast for the last 6 months or so. I enjoy it because it keeps me warm on cold, rainy days in Vancouver and also sustains me well into the day especially since adding almond butter to the recipe.

Homemade bone broth is a rich source of protein, calcium, magnesium, potassium, phosphorus, and many other trace minerals. It also contains glucosamine and chondroitin, which are components of cartilage.

It can be difficult to incorporate leafy greens into breakfast. However, green smoothies have made this healthy habit easier to incorporate! It’s hard to comprehend just how many powerful nutrients are in one glass.

Smoothies are a fantastic way to incorporate greens into your morning meal. Leafy vegetables like spinach, kale, and collards are packed full of nutrients that supply a wide range of vitamins and minerals. They also provide fibre, which is essential for optimal digestive health. 

Almond milk was one of the first foods I introduced when I began to transition to a whole-foods diet. The taste is mild and gentle compared to soy and rice alternatives so I found it an easy switch.

It’s officially spring, which means warmer weather, blooming cherry blossoms, and house cleaning! Tis’ the season to be scrubbing floors, removing clutter, and dusting every square foot of your dwelling. Unfortunately, we spend ample amounts of energy polishing our homes, but often ignore the body when it’s crying for a fresh start. 

A powerful phytonutrient called betaxanthin is responsible for giving red beets their amazing colour. Betaxanthin is an antioxidant that protects the body against harmful molecules called free radicals.

Raw kale is usually a little tough to break down and not always enjoyable to eat. However, when you gently ‘massage’ the kale with sea salt and some water, the leaves instantly begin to soften as if they’ve been steamed. Preparing kale this way will also help to preserve nutrients and make it much easier for your body to assimilate.

I love cabbage. It sounds crazy, but I do. I shred it for salads, sauté it with eggs, or blanch the leaves for rolls. It’s inexpensive, almost always in season on the west coast, and seems to go with everything. 

Oh how I love zucchini, let me count the ways. It’s delicious sautéed or steamed, cubed or chopped, and perhaps best of all, it makes delicious raw noodles.

You may be familiar with putting cucumbers on your eyes to soothe the surrounding tissue and reduce puffiness. This is because cucumbers contain compounds, such a caffeic acid, that promotes skin healing.

Fresh peas and mint are a beautiful compliment to one another because everything about their flavours scream summer. Served with buckwheat and mushrooms, this dish will leave you nourished and satisfied. 

Many would argue that anything topped with guacamole will taste heavenly, and I may be one of those people. However, this black bean shiitake mushroom filling is delicious on its own too! This meal is simple, filling, and nutritious. 

Soups are a staple winter dish. This recipe uses aromatic spices to enhance the flavour of the yam, which is a grounding root vegetable.

A powerful phytonutrient called betaxanthin is responsible for giving red beets their amazing colour. Betaxanthin is an antioxidant that protects the body against harmful molecules called free radicals.

This recipe puts a vegan Thai spin on a traditionally cheesy Italian dish by pairing coconut’s decadent texture with a punch of fresh lime juice and basil. 

This homemade veggie burger puts store bought varieties to shame. Not only does it taste better, but you get to decide what goes into the patties. There’s no preservatives or unnecessary ingredients and you can customize the flavours to your appetite.

Raw kale is usually a little tough to break down and not always enjoyable to eat. However, when you gently ‘massage’ the kale with sea salt and some water, the leaves instantly begin to soften as if they’ve been steamed. Preparing kale this way will also help to preserve nutrients and make it much easier for your body to assimilate.

This recipe is inspired by an amazing Lebanese dish served at Vancouver’s Nuba restaurants. They prepare crispy lemon cauliflower that’s delicious, but not the healthiest option on the menu.

Brussels sprouts belong to the cruciferous vegetable family, which are known for their anti-cancer properties and estrogen detoxifying actions.

I love cabbage. It sounds crazy, but I do. I shred it for salads, sauté it with eggs, or blanch the leaves for rolls. It’s inexpensive, almost always in season on the west coast, and seems to go with everything. 

Oh how I love zucchini, let me count the ways. It’s delicious sautéed or steamed, cubed or chopped, and perhaps best of all, it makes delicious raw noodles.

This recipe is inspired by an amazing Lebanese dish served at Vancouver’s Nuba restaurants. They prepare crispy lemon cauliflower that’s delicious, but not the healthiest option on the menu.

You may be familiar with putting cucumbers on your eyes to soothe the surrounding tissue and reduce puffiness. This is because cucumbers contain compounds, such a caffeic acid, that promotes skin healing.

I started making arugula (rocket/roquette) pesto simply to save some money. Basil can be very expensive and I wanted more bang for my buck! Similarly, pine nuts are extremely pricey so it was a natural switch to walnuts.

Saint Valentine’s Day falls on February 14th, which marks the celebration of love and affection. There’s often an abundance of flowers, sweets, and chocolate. However, it doesn’t necessarily have to be Valentine’s to add some good quality chocolate to your day.

By choosing a whole grain flour and improving the quality of the sugar, these cookies offer some nutritional benefits and taste delightful! This recipe is inspired by Andrea Potter of Rooted Nutrition’s Chewy Ginger Snaps. Happy Holidays!

The leaves are changing colour, scarves are back in rotation, and best of all, squash are  here in abundance! I’ve created this seasonal dessert to celebrate Thanksgiving and welcome fall.

I strongly believe in eating whole foods even when making decadent dishes now and then. This recipe is no exception to that rule of thumb. Last weekend, I came across some beautiful peaches at the farmer’s market and knew they would be part of something delicious. The next morning I found myself making waffles for Sunday brunch and decided to serve them with the peaches and some coconut cream. 

This bar is a healthy indulgence that will provide you with a concentrated amount of nutrients so you can feel good about enjoying this treat. 

Local fruits are only around for a short while so I try to enjoy them as much as I can during the summer months. Last week, I bought a flat of fresh raspberries and decided to put on a new spin on an old dessert.