Curly Beet and Sweet Potato Salad

Who wouldn’t want to eat this colourful and fun salad?  The bonus, it is deliciously jam packed with nutrients from eating these veggies in their raw form.


2 large sweet potatoes

1 bunch red beets (3-4)

4 green onions (sliced)

1/2 cup pumpkin or sunflower seeds


Garlic-Lime Vinaigrette:

1/3 cup olive oil

1/4 cup fresh lime juice

1 clove garlic minced

2 tbsp. maple syrup

sea salt and pepper

  • Mix all ingredients for vinaigrette in a jar and shake up until well mixed.  Store in fridge until ready to use.
  • Peel the sweet potatoes and beets.  Using your veggie spiralizer, process into separate bowls  (NOTE:  if you do not have a veggie spiralizer you could use a julienne peeler or a regular veggie peeler and slice into strips)
  • Pour 1/2 the dressing in the bowl with the sweet potato and the other 1/2 in the bowl with the beets.  Allow this to marinade for and 1-2 hours, or even overnight.
  • Right before serving, add the beet ribbons and the sweet potato ribbons together.  Do not over stir, the beet juice will turn everything pink!
  • Slice green onions diagonally and add this to the salad along with seeds.


Chocolate Covered Cherry Smoothie

1 cup coconut or almond Milk

1/2 cup ice cubes

1 handful fresh spinach leaves

1 cup frozen cherries

1/2 banana or avocado

1 medjool date (optional depending on how sweet you would like it)

1 tbsp. raw cacao powder

1/2 tsp maca powder (optional)

1 tsp vanilla extract

1 tbsp. hemp seeds

  • Blend and enjoy!


Mint Chip Smoothie

1 cup almond milk or coconut milk

1/2 avocado or banana,  frozen

2 handfuls spinach leaves

2 medjool dates, pitted

1 tsp vanilla extract

1 tbsp hemp seeds

1 – 2 drops peppermint essential oil, food grade

1 tbsp cacao nibs

1 tbsp cacao powder (optional)

  • Add all ingredients into blender except for the cacao nibs, add those in the last 10 seconds of processing
  • Enjoy!




Curry Powder

3 tbsp coriander seeds

2 tbsp cumin seeds

2 tbsp turmeric

1 tbsp mustard seeds

2 1/2 tsp fennel seeds

8 whole cloves

1 1/2 tsp ground ginger

1 1/2 tsp black peppercorns

1/4 tsp ground nutmeg

1/4 tsp cayenne

  • Preheat oven to 250F
  • In a bowl, combine all ingredients
  • Spread out on a pan and toast for 20 minutes on middle rack.  Check often, you don’t want spices to burn
  • Let cool to room temperature
  • Grind spice mixture in batches with a spice grinder or coffee grinder and strain through a sieve into a bowl
  • The curry powder will keep six months in a tightly sealed jar in a cool, dark place

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

1 cup almond milk

1/2 banana (frozen)

1/4-1/2 small zucchini (about 1/2 cup)

1/2 cup pumpkin puree – homemade or canned organic

1-2 medjool dates (depending on how sweet you like)

1 tsp vanilla extract

1 tbsp. sesame seeds

1/2 tbsp. maca powder (optional)

1 tsp pumpkin pie spice or 1 tsp blend of cinnamon, nutmeg, ginger

  • Blend and enjoy!

Second Chance Croutons

Second Chance Croutons

3-4 pieces of stale bread, cut into 1/2 inch squares

2 cloves garlic, minced

1 tbsp dry oregano

2-3 tbsp olive oil

  • In a bowl toss together bread, olive oil, garlic and oregano
  • Transfer to a pan and on medium heat and stir occasionally to avoid burning
  • Once evenly toasted, remove from heat

Tropical Green Smoothie

Tropical Smoothie


  • 1 cup water or coconut water
  • 1 orange, peeled
  • 1 frozen banana or ½ avocado
  • 1 cup fresh spinach
  • 2 stalks celery
  • ¾ cup frozen mango
  • 1 tsp vanilla extract
  • 1 tbsp hemp seeds
  • 1 tsp coconut oil


  1. Put all ingredients in a blender
  2. Blend
  3. Enjoy!

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Filling:

  • 3 cups strawberries, sliced
  • 3 cups Rhubarb, sliced
  • ¾ cup Coconut sugar
  • 3 tbsp Arrowroot Starch


Crumble Topping:

  • 1/2 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 3/4 cup rolled oats
  • ½ cup slivered almonds
  • ¾ cup Coconut Sugar
  • ¾ cup organic butter or coconut oil


  1. Preheat oven to 375 F
  2. Mix strawberries, rhubarb, coconut sugar and arrowroot starch and spread into an 11 x 9 inch glass baking dish
  3. In a medium mixing bowl, combine all topping ingredients, then crumble evenly over fruit.  Might have to get your hands dirty
  4. Bake for 45 minutes, or until lightly browned and bubbling