This is one of my EZ dressings that is a staple in my kitchen. I like it served with mixed greens, orange slices, and a sprinkling of unhulled sesame seeds. Raw Orange Tahini Dressing Yield:  one cup 2 Tbsp Tahini, raw Sesame 1 orange, peeled and seeded 2 Tbsp Apple Cider vinegar, raw unfiltered 1 Tbsp Olive Oil, organic extra virgin 1 tsp Tamari, organic gluten-free 2 Tbsp water pinch of Himalayan salt   In a blender, blend together all ingredients until smooth and creamy If dressing is too thick, simply add water   ..read more

Making fermented food is exciting for me, and I am always exploring the world of fermentation as a way to preserve food, make it more digestible, and increase nutritional content. My second batch of Beet Kvass turned out much better than the first (deeper colour and more flavour) because it was left to ferment on the counter for a longer period of time - about ten days! Beet Kvass is a lactic acid ferment, that is said to be a super tonic due to its fermented qualities thanks to the general health and purifying qualities of the beets themselves. This is an e ..read more

This cheesecake comes to us courtesy of Power House Living Foods in Nanaimo. Thank you to Toni Jeffries the owner, who generously gave her permission to share the recipe here for you to enjoy. I enjoyed a slice on my last visit and can only think of one word to describe it . . . DIVINE! Power House Pumpkin Cheesecake Crust: 2 cups pecans 1/2 cup Medjool dates 1/2 tsp Himalayan salt Blend pecans and salt in a food processor until slightly ground Add dates and process until combined Press into a 10" spring form pan and set aside Filling: 2 cups cashews, soaked 2 cups almond m ..read more

My search for a properly balanced energy bar led me to Brendan Brazier (a vegan runner and professional athlete who promotes raw food). Thank you to Brendan for showing the importance of 'correctly combining' and consuming the right nutritional building blocks after a workout! His original recipe was a bit different from mine, but after testing many different versions of these bars in my kitchen, I feel this one is a keeper. Tips: using dried cranberries vs. frozen cranberries I found that whole cranberries are definitel ..read more

This satisfying nutritious pudding is a healthy way to start your day. Chia Seed Benefits: Packed with protein, fibre, antioxidants and minerals, the omega-3 molecule is unique in its ability to rapidly change its shape. This exceptional flexibility of omega-3's is passed to organs that absorb it. Omega-3s thin the blood of humans and animals as well as the sap of plants. As a result of these qualities, omega-3's are utilized by the fastest functioning organs in the body. For example, omega-3's enable our hearts to beat properly, our blood to flow freely, our eyes to see, and our brains to m ..read more

Growing sprouts at home is so easy! Nutritious and inexpensive, sprouts are full of enzymes, vitamins and amino acids.  You'll need a wide-mouth Mason jar, mesh top or cheesecloth and a rubber band to secure it, or use the ring part of the lid, and seeds. Soak seeds overnight in filtered water and drain in the morning. As they grow the sprouts will gradually completely fill the jar. For a pint jar use 1 tablespoon seeds - for a quart jar use 2 tablespoons of seeds. How to Grow Sprouts Measure 1 tablespoon of Organic sprouting seeds (I like Red Clover or Alfalfa) and place into a pint-si ..read more

Fermented Garlic Dill Pickles .75 Litre - 6” Fido glass jar   3 cloves garlic, peeled & sliced 1/2 tsp whole dill seed, or leafy fronds 1/4 tsp red pepper flakes 1/8 tsp peppercorns 4 Oak leaves (best for crunchy pickles) or try grape, raspberry, blackberry leaves, or even black tea leaves 2 cups mini cucumbers, sliced (6 mini cucumbers give just over 2 cups) Brine: 1 Tbsp Himalayan Sea Salt (15g=5% brine), 1-1/2 cups Filtered water ·         Place spices and leaves in bottom of jar ·         Slice cucumbers using #2 on mandolin slicer - add sliced cucumbers to jar ..read more