Tofu~Blackbean Tacos

I know it isn’t Taco Tuesday but hey, tomorrow is Tuesday so maybe you can use this recipe for your taco cravings!

Vegan and Gluten Free!


  • Hard taco shells (you can certainly use soft ones, if you prefer)
  • 1/2 brick of firm tofu-use a fork to crumble into a ‘scramble’ like consistency
  • 1 can of black beans-rinsed and drained.
  • 1/2 onion-diced
  • 1/2 green pepper-diced
  • 2 tbsp olive oil
  • 1 tsp turmeric paste
  • 2 tsp chili powder
  • 1/2 tsp of cayenne pepper (if you like it!)
  • salt to taste
  • vegan cheese, salsa, greens to garnish.


  1. Heat oven to 350 F and put the shells in for 5 minutes to crisp, if you are using the hard shell.
  2. Heat the olive oil in a fry pan on medium.
  3. Put the onions and peppers in the pan with oil.
  4. Cook onions and peppers for 5 minutes.
  5. Put in the crumbled tofu in and black beans. Mix thoroughly.
  6. Add all the spices and mix again.
  7. Cook for 10 minutes to get the spices all mixed and the beans and tofu heated up.
  8. Fill the taco shells and garnish with vegan cheese, salsa, hot sauce and greens!

tofu tacostofu tacos


Chocolate Cranberry Oatmeal Cookies

Hey everyone!!!

So we took a little break but we are back and baking!

What better way to come back to the blog than by sharing something chocolate!  This cookie is gluten free and vegan and chocolatey and chewy goodness.


  • 1/2 cup Earth Balance
  • 1 cup packed dark brown sugar
  • 1 egg replacer…we used 1 tbsp chia seeds with 2 tbsp of water
  • 1 teaspoon vanilla extract
  • 1/2 cup brown rice flour
  • 1 tsp xantham gum
  • 1/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups rolled oats-gluten free Only Oats are what we used
  • 1/2 cup of dried cranberries


  1. Line a baking sheet with a parchment paper. Preheat oven to 350 F.
  2. Mix together in a stand mixer or an electric hand mixer, the Earth Balance and the sugar. Mix until combined and fluffy consistency.
  3. Add the chia egg and vanilla, and beat until blended.
  4. In a medium bowl, whisk together the flour, xantham gum,  cocoa powder, salt, and baking soda.
  5. Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and the cranberries.
  6. Bake for 8-10 minutes.
  7. Once you take them out, they may be very soft but the cookies with crisp on the outside if you let them cool.  The insides will remain nice a chewy gooey though!


Red Chili Tofu and Quinoa

Super quick and spicy!

I needed to make something quick last night and couldn’t face another bowl of pasta, so I took a look in the cupboard and the fridge and came up with a red chili tofu bowl on a bed of quinoa.

This is very loosey goosey in the measurements and are open to any interpretation you wish.  If you like more spice…pile on the red chili paste or even throw some cayenne in there.  I added some maple syrup to mine because…well…it’s maple syrup and it should be added to as many recipes as humanly possible.

**I also made this with half a block of firm tofu.  If you need to cook for more people, just adjust the recipe accordingly. ***


  • 1/2 block firm tofu
  • 2 Tbsp  olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp Red Chili paste
  • 1 Tbsp Maple syrup
  • 1 tsp ground ginger (I used the fresh ground in the jar but I think dried would work as well)
  • 1 cup quinoa
  • 1 1/4 cup water
  • 1 cup rinsed, chopped fresh spinach (although kale would definitely work too)
  • 1 cup rinsed, chopped cucumber



  1. So today I tried a new, locally (Ontario) grown quinoa.  It is made by Quinta Quinoa and I found it to be very flavourful and delicious.  I used their directions for the cooking of the quinoa in case it varied from others I have used.  They recommend that you rinse the quinoa in cold water first thoroughly.  Then in a pot, add 1 cup quinoa and 1 1/4 cup of water.  Bring to boil and then cover, lower setting to low/medium and cook for 14 minutes.  I found it took a little longer but that could be my pot.  Set aside the quinoa when cooked.
  2. In a skillet, add the olive oil, and the seasonings (red chili paste, ginger, lemon juice, and maple syrup.  Heat on medium.
  3. Mix them all thoroughly and then add the tofu that you have sliced into 1cm x 5cm x 1cm strips.  Obviously, don’t get the ruler out for this.  If you like cubed, then cube them.  Get creative with this!
  4. Add the tofu into the skillet and coat with the heated spicy mixture.  Cook for 5-8 minutes to brown the tofu on all sides, so you’ll have to flip them a bit.  The main thing is to get them all coated in the spicy goodness.
  5. Place a helping of quinoa in a bowl. Add some tofu and the greens and cucumber.  If you need a little more zap, add some sriracha.

We always like to hear if you have put your own spin on our recipes, so let us know how you have made this one!


Curried Two Potato Soup

Yup, it’s cold!

I wanted soup and only had one fairly large sweet potato.  I didn’t think that would be enough to make a good pot of soup with so I grabbed a couple of medium sized white potatoes I had and used them too.

WHAMMO…..Two potato soup!

I added some curry, turmeric and some cayenne pepper just to add some more heat.

I must say, this soup turned out better than I had anticipated…so I thought I’d share it with you all.


  • one medium sized sweet potato
  • two medium sized white potatoes
  • half a white onion, sliced
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1 tbsp curry powder (make this a healthy dose to make sure the potatoes are covered)
  • 6 cups of water or broth (I used water this time and it was very thick and creamy anyhow)
  • dash of salt and pepper
  • 1/2 tsp cayenne pepper



  1. In a large pot, put in your olive oil on medium heat.
  2. Cut up the onion and put into the heated oil. Stir and cook to soften the onion.
  3. Once the sweet potato and white potato are peeled and cubed, toss them into the pot with the onions.  Stir to combine with the onions.
  4. Put in the spices.  Stir and coat the potatoes.
  5. Cook and stir for another 5 minutes on medium heat.
  6. Add in the water or broth. Stir.
  7. Continue to cook on medium/high until a smooth boil.
  8. Turn heat down to low/medium and cook until the potatoes are soft. This took about 20 minutes.  I also like to leave the lid off for this part to evaporate a little water if I think there is too much.
  9. Once the potatoes are cooked, take off heat.
  10. Let is cool a bit before using immersion blender or pouring into a blender to smooth out the chunks of potato.

All that is left now is to make a yummy piece of toast or bagel (that is what I had last night) and enjoy.  The little kick of cayenne will definitely keep the heat going.

Hope you all enjoy this souper easy recipe!  Doh!

sweetpotato soup

Curried Roasted Chickpeas

Soooo…when you don’t wear your glasses when you are cooking and you pick up the wrong can out of the cupboard, open it, what do you do?

While making some chili the other day, I wanted to add in some lentils and quickly grabbed a can that I assumed was lentils and once opened, found them to be more chickpeas.  Since I had already put them into my chili, I was just going to put them into a plastic container and put them into the fridge, but then I thought…hey…why not just roast ’em!

Super easy recipe and a nice addition to the chili or just as a snack on their own.


  • 1 can of chickpeas, rinsed and drained
  • 1 tbsp of olive oil (enough to coat the chickpeas)
  • 1 tbsp of curry powder
  • 1 tsp of cumin
  • 1 or 2 shakes of salt


  1. Preheat oven to 375F
  2. Line your baking pan with parchment
  3. Rinse and drain the chickpeas
  4. Put them into a large bowl and add the oil.  Shake to coat the chickpeas.
  5. Put in the curry powder and cumin and salt, shake again to coat.
  6. Put the chickpeas on the pan with the parchment and spread them out.
  7. Bake for a total of 40-50 minutes but I made sure to stir them every 10 minutes.  Bake until crunchy.  If they aren’t baked enough they will be mushy so don’t be afraid that they are in a while.
  8. Store in an air tight container and use on their own or as a garnish.

IMG_2818roasted chickpeas

Quinoa Stuffed Portabella Mushroom

Snack Attack!

So…I made a salad one day and then the next day thought…”I bet this would be awesome stuffed into some portabella mushrooms!”



This is the salad I started with….


  • 1/2 cup brown quinoa
  • 1/2 cup black quinoa
  • 1/2 yellow pepper cut into small pieces
  • 1 heirloom carrot, sliced
  • 2 cups of water
  • 1 sweet potato, roasted (see the method below)
  • 1/4 pomegranate seeds
  • 2 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp honey or maple syrup
  • 2 tbsp olive oil
  • 1 tsp curry powder
  • shake of salt


  1. Peel and cube the sweet potato and put into large bowl.  Dash with olive oil, curry powder and salt and mix well.  Put onto baking sheet and bake for 20-30 minutes on 375F.  Mix half way through to make sure they cook evenly.  Take out when done and let cool.
  2. In the mean time….put the 2 cups of water in a pot and get it boiling.  Once boiling, pour in the quinoa and stir.  Cover and turn down to low and cook for about 13 minutes.  For some reason the 13 minute mark is usually best.
  3. Chop up your pepper and carrots and get your pomegranate seeds ready.
  4. Let the quinoa cool as well before putting into a large bowl and mixing in your roasted sweet potato and other veggies and pomegranate seeds.
  5. In a small jar or bowl, mix the 2 tbsp olive oil, lemon juice, apple cider vinegar, and honey or maple syrup.
  6. Pour over the mixture and let sit….or eat as is for a salad!


I had a bunch of the salad left and decided it would be awesome to stuff some big old Portabella mushrooms with it for a delicious snack or lunch.



  • 4 big old Portabella mushrooms, stems removed
  • the salad from above…lol
  • 2 tbsp hemp hearts
  • 2 tbsp ground almonds
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil


  1. Preheat oven to 375F.  Line a baking sheet with parchment.
  2. Wash and de-stem the mushrooms
  3. Mix the olive oil and balsamic together and thoroughly brush the mushrooms back and front with the mixture.
  4. Take your salad and completely cover the upside down mushroom once you have put them on the baking sheet.
  5. Evenly distribute the hemp hearts and ground almonds on top to make a little crunchy coating.
  6. Bake for 30 minutes and take out and enjoy!

The lesson learned here is that sometimes one dish you make could morph into something else the next day!  Just because we had one thing in mind, doesn’t mean it can’t develop into something else later.  Be flexible and welcome the new developments!


Thai Coconut Curry Stew


Val and I were in stew mode and she came up with a yummy Thai Coconut Curry Stew.  Full of Veggies and Tempeh.

If you’re on the road to eating vegetarian/vegan, give Tempeh a try for your protein source.  It can be used in so many different ways and it is gluten free as well.


Marinade for Tempeh

  • 220 g Tempeh
  • 2 tbsp lime juice & 2 tbsp water
  • 1 tbsp almond butter
  • 2 tbsp tamari
  • 1 tsp sesame oil
  • 2 tsp shredded ginger
  • 1 clove garlic, minced
  • 1/4 tsp crushed red chilis
  • 1/2 tsp ground cumin
  • pinch of cinnamon
  • *Use 2 tbsp coconut oil for cooking tempeh

Ingredients for Stew

  • 1 tbsp coconut oil
  • 2 shallots, minced
  • 1 inch piece of fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 tbsp Tamari sauce
  • juice of 1 fresh lime
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 2 tbsp maple syrup
  • 1/2 tsp turmeric
  • 1 cup shiitake mushrooms, stems removed and caps sliced
  • 2 medium carrots, sliced
  • 3 cups baby bok choy
  • *Garnishes: thinly sliced red onion, unsalted peanuts and lime wedges


1. In a medium glass mixing bowl whisk all the ingredients for the marinade together. Cube the tempeh into bite sized pieces and add to bowl and mix until evenly coated. Marinade for at least 30 minutes.

2. Heat a cast iron pan on medium high heat and add 2 tbsp coconut oil. Add the marinaded tempeh to the hot pan and cook until tempeh is golden in colour. Keep an eye on the pan, to ensure the tempeh doesn’t burn. Set tempeh aside.

3. Meanwhile, heat another pan on medium heat and add coconut oil, shallot, garlic, ginger and cook until shallot is tender @ 5 minutes. Stir in red curry paste and cook an additional 2 minutes, stir to prevent burning.

4. Add coconut milk, broth, tamari, maple syrup, turmeric, carrots and mushrooms. Bring to a boil then reduce heat and simmer for 12 minutes. Add bok choy, lime juice and tempeh, cook another 5 minutes.

Serve in medium sized soup bowls with a lime wedge, chopped peanuts and thinly sliced red onions to garnish.


Stew Season ~ Veggie Stew Recipe

October is half way over already!

Although the weather hasn’t been too cool yet, it is on the horizon and we know what we are in for!

I was in the mood for some stew and thought I would give a veggie stew a try.  You may think that it wouldn’t be as hearty as a meat based stew but it was amazing.  Delicious and filling!

What is great about the veggie version is that you can add pretty much whatever veggies you have in the house.  This recipe is also vegan as there is no dairy or egg included.  AND also Gluten Free!

Enjoy with a nice piece of bread for a warm-you-up fall dinner.


  • 1 large sweet potato, peeled and cubed into about 2 cm cubes
  • 1 large potato, peeled and cubed into about 2 cm cubes
  • 1 green pepper, chopped into bite size pieces
  • 1 yellow onion, rough chopped into chunky bits
  • 2 heirloom carrots, peeled and sliced.
  • 2 sprigs of rosemary
  • 2 teaspoons of salt
  • 6 cups of veggie broth
  • 2 teaspoons of rice flour
  • 2 tablespoons olive oil


  1. In a large pot put the olive oil and put on medium heat.
  2. Rough chop the onion to give a fairly large piece. Put in the hot oil.
  3. Let the onions cook until soft.
  4. Add the rest of the veggies once prepared. Stir and combine them all together.
  5. Add in 5 cups of the broth and stir.
  6. Add in the rosemary and salt.  Stir.
  7. In a separate small bowl, add the rice flour and the other cup of broth.  Mix until you get a smooth mixture and the flour is combined completely.
  8. Pour flour mixture into the pot and stir thoroughly.
  9. Heat to a rolling boil, then turn down and cover and cook for about 20 minutes or until the potatoes are cooked through.
  10. Ladle into a bowl and enjoy!


Lime Tarts~Vegan & GF

Time for dessert!!

I wanted to make a fresh tasting, new dessert that I hadn’t tried to make before.  I also wanted to be able to make individual servings so that I was able to give some out for others to try.

Scanning my favourite websites for inspiration, this jumped out at me right away.  From The Minimalist Baker….Key Lime Tarts!

I altered it slightly, just based on my own taste, but the recipe is very easy to follow and the perfect dessert for any day of the week!  They freeze and keep well so left overs don’t go to waste.




  • 1 package of gluten free Graham Crackers.  We used Kinnikinnick brand they were perfect.
  • 5 Tbsp of vegan butter, melted.  We used Earth Balance.
  • 1 & 1/4 cup raw cashews, soaked for 4-6 hours (or overnight) then drained
  • 3/4 cup coconut milk.  We used light one time and full fat the other and I found no difference in the taste  or consistency.
  • 1/4 cup coconut oil, melted
  • 3-4 large limes or 6-7 key limes. This works out to about 1/2 cup of juice but you can add more for more tartness.
  • 1/2 cup agave nectar (honey can be used if not looking for a vegan option)
  • 1 Tbsp of lime zest and another tablespoon to garnish.


  1. Preheat oven to 375 F and line a muffin tin with paper or silicon liners.  We used silicon and they worked wonderfully.
  2. The graham crackers go into a food processor and ground up to a meal.  Then add the melted butter.
  3. Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
  4. In a blender, put in the coconut milk, agave and cashews and blend to smooth.  I added the lime juice after that to be able to get a taste for how tart I wanted it to be.
  5. Pour the filling into the muffin cups, put some zest on them and then into the freezer.  I waited to cover them about 1/2 hour as I found the wrap stuck to them if I didn’t.
  6. Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.
  7. We topped them with Coconut whip cream.  I tried a store bought brand for ease and it worked very well!

Key Lime TartKey Lime Tart

Breakfast Cookies

Cookies for Breakfast!!!

Val said it was ok 🙂


This breakfast cookie is gluten free, dairy and nut free!  Not overly sweet but if you need a little boost in your cookie, adding some mini chocolate chips or cacao nibs will definitely be a welcome add on.



Wet Ingredients

  • 1 cup Tahini (sesame butter), sunflower seed or pumpkin butter
  • 1 large banana, mashed
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 tbsp pure vanilla


Dry Ingredients

  • 2 cups whole oats, pulse in a high speed blender 5 x until oats are broken up
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw sunflower seeds
  • 1 tbsp chia
  • 1 tbsp hemp seeds
  • 1 tbsp whole flax seeds
  • 1/2 cup dried cranberries
  • 1/2 cup goji berries or raisins
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup ground flax seeds (add these to the wet ingredients above and let sit for 5 minutes)
  • Preheat oven to 325 F


1. Place all the wet ingredients in a medium bowl and mix until well blended. Add ground flax and let sit for 5 minutes.

2. In a large bowl add all the dry ingredients and blend well.

3. Pour the wet ingredients into the dry ingredients and gently blend together until all of the dry ingredients are absorbed.

4. Take about 1/4 cup of batter (I use an ice cream scoop) and place on a parchment lined baking sheet.   Flatten the batter with a fork to about 1/2 inch and be sure that all the cookies are uniformly sized for even baking.

5. Bake for 20 minutes or until edges are lightly browned. Cool on a cookie rack and store in an airtight container at room temperature for 5 days, in the fridge for 7 days or freezer for 3 months.



This recipe is so very versatile that you can change up a few things to give a whole new taste.

You can replace the tahini with almond or peanut butter and substitute the dried fruits with dates and orange zest.

The possibilities are endless. I love to substitute the cranberries/raisins with dried apricots, currants and lemon zest.

For you Pumpkin Spice Lovers… replace the banana with pumpkin puree and add pumpkin spice instead of cinnamon.  YUMMY!!!


Gin Infused Lime Tart with Raspberry Sauce

Gin infused?! Lime Tart?! with Raspberry sauce?! 

I don’t know what part of that is the best?

Probably that it is also VEGAN and GLUTEN FREE!!! 

Yeh…you heard me.

Yeh…it is as delicious as you may be imagining right now. 🙂

As far as I am concerned…a little Dillon’s Gin from our excursion last month in your desserts can’t hurt.

Dillon's Gin



  • 1/2 cup walnuts
  • 1/2 cup shredded coconut
  • 12 soft Medjool dates
  • 2 tbsp melted coconut oil
  • zest of 1 lime
  • 2 tsp lime juice
  • pinch of sea salt

crust for lime tart


  • 3 ripe avocados
  • 1/4 cup agave or honey
  • zest of 1 lime
  • 1/2 cup fresh lime juice (@ 3-4 limes)
  • 2 tbsp Gin




  1. In a food processor pulse the nuts several times until broken down into small pieces, being careful not to make walnut butter. Place nuts in a medium sized mixing bowl and set aside.
  2. Add dates to the food processor and pulse until broken down. Add the dates, coconut, coconut oil, lime zest/juice and salt to the bowl. Mix until evenly blended and forms a dough (I used my hands to do this).
  3. Press into an 8 inch tart pan until evenly distributed and place in the freezer while preparing the filling.
  4. Remove pulp from the avocados and add to a high speed blender along with agave, lime zest, juice and gin. Puree until smooth.
  5. Pour mixture into the tart pan and smooth out with a back of a spoon. Freeze for 6 hours or overnight.
  6. Before serving let the tart sit for 5-10 minutes before cutting. Serve it with fresh berries & coconut cream or a raspberry sauce (Recipe provided below)


Lime Tart


Looks amazing…so good!

Now, when Val made this yummy tart, she also made a raspberry lime sauce to cover it.  The recipe is below if you want to add that to your tart by either covering the tart or even using it to spoon onto each piece individually.  Fresh fruit, like raspberries or strawberries or blackberries can also cover this tart and will be just as yummy!

Raspberry Lime Sauce


  • 12 ounces raspberries, blackberries or blueberries
  • 100 ml water
  • 1 tbsp honey
  • zest of small lime
  • 2 tbsp Gin…there’s that Gin again!



  1. Place berries, zest, honey and water into a saucepan, bring to a boil then simmer for 20 minutes.
  2. Add gin and simmer another 10 minutes. Cool completely and spoon onto lime tart when serving.
  3. Add a dollop of whipped coconut cream.





Sweet Potato Rice Bowl

Rice Bowl made with Sweet Potato, grilled veggies, and Yves Sweet Potato and Chia bites.

So first, I need to apologize for being so lax in my posting of this recipe.  I posted the Instagram picture last week!  My bad…it won’t happen again..I promise!

We are into Summer 2017 and the BBQ’s are firing up!

Nothing like Grilled Veggies!

I become one with my grill basket during the summer months and throw just about anything into it.

I have made and posted a Rice Bowl recipe before so I made a few changes to this one and also made a dressing to drizzle on it with my new fave condiment…French’s Spicy Mustard…yum.

So fire up that BBQ, get it warmed up and put your Grill Basket on.

We’re making some grilled veggie rice bowls!


  • 1/2 purple onion
  • 1/2 green pepper
  • 4 Cremini mushrooms
  • 1 sweet potato
  • 2 cups brown rice
  • 4 cups of water
  • 8-10 Yves Sweet potato and Chia bites
  • 2 tablespoons olive oil
  • 1 tablespoon Herb De Provence/Lavendar spice (but hey, you can use whatever spices you like!)
  • 2 tablespoons Garam Masala


  1. Put the oven on 350F for the sweet potato.
  2. Peel and cube the sweet potato.  Place in bowl with some olive oil and garam masala.  Mix up so that the pieces are all covered.  Place on baking sheet for 10 minutes, mix up and then another 10 minutes.  The sweet potato will be soft when done. During the last 5 minutes, I threw in the Yves bites to heat them up but not necessary if you don’t want to.
  3. In the mean time….
  4. Chop the onion, mushroom and peppers. Place in a large bowl and put the olive oil and herb de provence in.  Mix thoroughly to ensure they are all covered.
  5. Heat that BBQ up and put that grill basket on it.
  6. But I don’t have a grill basket…. 😦  It’s ok!  After you have chopped your veggies, you can wrap them in foil and place on BBQ.  You will need to flip it a few times to ensure they are not getting burnt on one side.
  7. Put the veggies in the basket or on the BBQ in foil.  You want to grill them until they are tender. Set them aside when you are done.
  8. Put the water into a large sauce pan and put on high to get to a boil.
  9. Once boiling, put the rice in and cover it…Now don’t look at…Let it cook for about 13 minutes…this may differ depending on the rice you use so check the package but if you can avoid picking up that lid before it is done, the rice will turn out perfectly.
  10. Put a couple of scoops of the rice in a bowl.  Place some grilled veggies, roasted sweet potato and Yves Bites on top.
  11. Drizzle with the Hot Balsamic dressing!

Hot Balsamic Dressing?!

Yes…and it is deelish.

Recipe for Hot Balsamic Dressing:

  • In a jar with a lid, put in 1/3 cup of olive oil.
  • Add in 1/4 cup of balsamic vinegar
  • Dash of sea salt
  • 1 tablespoon of French’s Spicy Mustard.
  • Shake it and use 🙂

    What I love about rice bowls is that you can be so creative.  The recipes are not written in stone so change it up as needed!  Let us know what you have tried!

Vegan-GF Molasses Cookies

Me Want Cookies!

I had a hankering for a cookie tonight so I thought I would make some.  Scanning the cupboard and then the blog for a recipe, I decided on a tried and true Ginger Molasses cookie.  We have made them before and although the recipe was Gluten free before, we gave suggestions for the veganized version so I went with that…and here it is!

**also I used Brown Rice flour and Xantham gum instead of Quoinoa flour because that is all I had in the cupboard 🙂


  • 2 cups Brown Rice Flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp xantham gum
  • 1  tsp ground ginger
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • *1/4 cup turbinado sugar for coating cookies
  • 2 tablespoons unsweetened apple sauce
  • 1 cup brown sugar
  • 1/2 cup Earth Balance vegan margarine
  • 1/4 cup molasses


  1. Preheat oven to 350 F (180 C).
  2. In a medium sized bowl, cream the Earth Balance and brown sugar until smooth.
  3. Beat the apple sauce and molasses into the margarine/sugar mixture until smooth. Set aside.
  4. In a large bowl, mix the brown rice flour, baking soda, xantham gum, salt, ginger, cinnamon, cloves;  blend well.
  5. Add the dry mixture to the wet and mix well.
  6. Put in fridge for 1 hour if possible.
  7. Roll enough dough to form 1 1/2 inch (4 cm) balls. You can also use a medium sized melon ball scoop for more precise measuring.
  8. Flatten with a fork and sprinkle with sugar.
  9. Place cookies on a baking sheet and bake on the middle rack for 10-12 minutes.
  10. The cookies should be slightly browned on the bottom when they are done.
  11. Let cookies cool for 2-3 minutes before removing them from the sheet. Allow to cool completely on a cookie rack.
  12. These cookies can be stored in an airtight container in the fridge for a week or frozen for 4-6 weeks.


Strawberry Lemonade! (with Goji Berry Hibiscus Tonic)

Happy Summer!!!

Well…it is official!  Summer 2017 has arrived!

So important to stay hydrated in the summer sun and heat.  We posted a super simple way to jazz up your water with lemon and lavender!   We added a little mint in there too but you can add whatever herbs and fruits you enjoy to make getting that water in a little more flavourful!

Val was experimenting with some other ways to get the hydration you need with some great flavours and fruits and flowers to give you some extra boost!

Who doesn’t like a good lemonade in the summer?!

How about….

Strawberry Lemonade with Goji Berry-Hibiscus Tonic


For the Tonic:

  • 4 cups filtered water
  • 1/2 cup Goji berries
  • 1/4 cup dried hibiscus flowers
  • 2 tsp rose water (optional)
  • Raw honey


  • 4 cups frozen strawberries
  • Juice and rind of two lemons



  1. Bring the water to a boil. Place goji berries and hibiscus flowers in a 4 cup glass bowl, add 4 cups of boiling water to cover and set aside to steep for an hour.
  2. Strain the mixture and reserve the solids for a second batch. You can reserve the plump goji berries and add them to smoothies or yogurt.
  3. Stir in the raw honey to taste @ 1 tbsp and the rose water if using.
  4. Add the tonic to a high speed blender along with the strawberries, lemon rind and juice. Puree on high until smooth, @ 60 seconds.
  5. Enjoy immediately or cover and store in the fridge for up to 2 days.





Refreshing Summer Slaw!

Well Summer showed up! 

Came in with a bang here!  The temps are high and so cooking is not so fun when it is hot.

We love a good slaw here and find them so refreshing, especially in the heat of the summer.  They go along so well with just about anything or eat them on their own!

Here is a super delicious carrot slaw that we hope you enjoy as much as we did!

Raw Carrot Slaw with a Lemon-Dijon Herb Vinaigrette


  • 2 cups multi-coloured carrots, julienned (I used purple, orange, red & yellow carrots)
  • 1/2 red onion, finely sliced
  • 1 sweet red pepper, julienned
  • handful of fresh chives, finely chopped
  • handful of parsley, finely chopped
  • 1 tbsp fresh tarragon leaves, finely diced
  • 1 clove garlic, minced
  • juice of 1 whole lemon
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp raw honey
  • 2 tbsp raw pumpkin seeds to garnish



  1. Pour lemon juice into a small glass bowl and slowly whisk in the olive oil. Add garlic, Dijon, and honey and mix until evenly combined. Set aside.
  2. In a medium glass or ceramic bowl combine the carrots, onions, peppers, chives, parsley and tarragon, toss lightly.
  3. Add the olive/lemon vinaigrette to the vegetable slaw, toss until well coated. Add pumpkin seeds to garnish.
  4. You may substitute 1 cup of the julienned carrots for 1 cup of shredded Napa cabbage and replace the pumpkin seeds with sesame seeds for an alternate taste experience.



Hope you enjoy this slaw.  If you’re looking for another fresh summer salad with a little extra added to it, try the Roasted Sweet Potato, Pomegranate and Quinoa Salad!  This one is so good as well but a little added protein to it!