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Friday Recipe

/Friday Recipe

Wild Rice Stuffed Acorn Squash

2017-11-17T15:29:19+00:00 November 17th, 2017|Acorn Squash, Autumn, Food & Drink, Friday Recipe, Oil Free, Thanksgiving, vegetarian, Wild Rice|

  It’s been over a year since we started Recipe Friday and committing to being plant based on Fridays. As we’ve incorporated more plant based whole foods into our diet, we’ve found that it’s been easier to follow this lifestyle on more than just Fridays! Today we’d like to share a recipe that was posted on the T. Colin Campbell Center For Nutrition Studies site. If you don’t already follow this website, it’s a great wealth of information. This recipe incorporates fresh seasonal autumn ingredients and uses minimal salt and no oil. Why oil free? Cooking oil is not considered a whole food, since it’s been extracted from the whole food. All cooking oils contribute to arterial damage and increasing cholesterol, so if you are trying to avoid heart disease, an oil free diet is something to consider. Cooking without oils can be challenging since oil helps to make foods more flavorful. This recipe used so many herbs (we used all fresh herbs and more than what is written) that the flavor was definitely not lacking! We used acorn squash instead of carnival squash, and it came out yummy. Have you tried cooking without oil? We’d love to hear your […]

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Vegan Chocolate Mousse Raspberry Tart

2017-11-03T22:24:41+00:00 November 3rd, 2017|Chocolate, Food & Drink, Friday Recipe, Mousse, Raspberry|

Today we combined recipes from two of our favorite food bloggers, Lazy Cat Kitchen and Jess Beautician. Both of these bloggers offer such inspiration for anyone adopting a plant based diet. When we saw the beautiful Vegan Chocolate Mousse Raspberry Tart, by Lazy Cat Kitchen, we could hardly wait to make it! We had heard about aquafaba and this was a good chance to try it. When the recipe asked for a “good quality raspberry jam”, we knew exactly which jam we would make – the chia jam from Jess Beautician! If you haven’t already, please check them out! Vegan Chocolate Mousse Raspberry Tart INGREDIENTS BASE 150 g / 1 cup dried dates, halved and pitted 140 g / 1 cup almonds 90 g / 1 cup rolled oats (GF certified if required) 3 tbsp cacao powder ¼ tsp fine sea salt 1 tbsp coconut oil, melted FILLING 125 g / 4.5 oz dark (70 % cacao) chocolate 90 ml / ¼ cup + 2 tbsp aquafaba / chickpea brine or from a tin 90 ml / ¼ cup + 2 tbsp coconut cream (separated from full-fat coconut milk) ¼ tsp hot chilli powder, adjust to taste (optional) 240 ml / 1 cup good quality raspberry jam […]

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Savory Butternut Squash & Spinach

2017-10-27T21:44:05+00:00 October 27th, 2017|Food & Drink, Friday Recipe, Pasta, Savory|

Ready for something cozy and savory? This cute zucchette pasta at Trader Joe’s inspired us to make this recipe from healthylittlevittles. Plus with all of its health benefits of butternut squash, we are excited to share this recipe with all of you. One serving of butternut squash contains 4 times the recommended dose of vitamin A and nearly half of your daily dose of vitamin C. Foods high in antioxidants are a natural treatment for oxidative stress and has been linked to healthier skin and were linked to a lower likelihood of wrinkles and dryness. This Butternut and Squash dish is so flavorful and quite filling too! Savory Butternut Squash & Spinach INGREDIENTS 1 package butternut squash (purchased pre-cut into cubes) 2 tbsp olive oil 1 tbsp minced garlic 1 lb gluten free pasta (We used zucchette pasta from Trader Joe’s) 1 onion (diced) 1 tbsp minced garlic 5 oz fresh, organic spinach 1/2 cup vegetarian no-chicken broth/vegetable broth/chicken broth (if not vegan) 1/4 cup + more for topping vegan parmesan cheese *see notes red pepper flakes (to taste) salt (to taste) pepper (to taste) OPTIONAL 2 tbsp toasted pine nuts or walnuts   INSTRUCTIONS Preheat the oven to 375 degrees Arrange the pre-cut butternut squash pieces on a baking sheet and drizzle with olive oil and sprinkle with salt  pepper. Roast in the […]

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Crispy Falafels

2017-10-20T21:01:50+00:00 October 20th, 2017|falafel, Food & Drink, Friday Recipe, Gluten Free, vegetarian|

The weather finally got a bit chilly today and it actually felt like Autumn is coming! Although we thoroughly enjoyed our week of eating raw, it was a nice change to head back into the kitchen and make something warm again. Falafels are always a nice easy staple to make. The kids love them and they can be incorporated into a meal or eaten on their own as a heavy snack for after school. You can bake these, but we like to pan fry them so they are crispy.   Crispy Falafels INGREDIENTS 1 15 oz can chickpeas drained and rinsed ½ cup white onion chopped ½ cup gluten-free flour ¼ cup chopped scallions 1 cup chopped parsley 1 tablespoon avocado oil + more for frying 1 teaspoon cumin salt and pepper to taste   METHOD Combine the chickpeas, onions, scallions, parsley, cumin and flour in a food processor and pulse until combined Add in the juice of the two lemons, avocado oil, salt and pepper, pulse to combine until it creates a dough-like texture Place the falafel mix in a bowl, cover and refrigerate for a least 1.5 – 2 hours. (You can store the batter in the refrigerator […]

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Vegan Cashew Cream Cheeze

2017-10-13T23:09:28+00:00 October 13th, 2017|Cashews, Cream Cheese, Food & Drink, Friday Recipe|

One of the best things about Recipe Friday is that we force ourselves to try new recipes. We found that a good way to stick to a plant-based diet is to constantly keep it new and interesting. It’s so easy to fall into eating the same things over and over and that quickly gets stale and boring. This week, we made a Vegan Cashew Cream Cheeze from It tasted so amazing and works so well as an all purpose spread, dip, filler! It was almost better than hummus because of it’s cheezy nutty flavor! We made like cucumber “sushi” rolls with the Cashew Cream Cheeze and the combination was similar to a ‘caprese’ type appetizer. Yum! This cheezy sauce is: Dairy-free & vegan Gluten-free & paleo-friendly Healthy Versatile (you can add chopped veggies, like sweet peppers, and use it as a vegetable dip) Easy to make (you just need a blender!)   Vegan Cashew Cream Cheeze INGREDIENTS 2 cups raw unsalted cashew nuts soaked ½ cup nutritional yeast ¼ cup filtered water, plus more as needed ¼ cup lemon juice, plus more to taste 1 teaspoon Celtic sea salt, plus more to taste ½ teaspoon onion powder, plus more to taste […]

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Fermented Ginger Carrots

2017-10-06T22:01:04+00:00 October 6th, 2017|Carrots, Fermentation, Food & Drink, Friday Recipe|

Happy Recipe Friday! Welcome to our first foray into making fermented foods. It’s no secret that we love fermentation. The Willow Enzyme Bath is created with fermented enzymes and we accompany the treatment with a fermented enzyme drink that boosts probiotic activity. However, until now, we haven’t embarked on making any fermented foods. Since Recipe Friday is a day where we’ve dedicated to making healthy, vegan recipes, we decided to give it a try. This recipe uses lacto-fermentation, which is essentially creating brine (salt water solution) that discourages the growth of harmful bacteria. It’s important to make sure that the fermenting carrots are completely submerged under the brine to give it the right anaerobic conditions. Spores, yeast and mold cannot survive in properly fermented foods. Carrots are known for their high vitamin A content and ginger helps to improve digestion and reduce inflammation. When these foods are fermented, their health benefits are boosted by the probiotics created making the vitamins and minerals more absorbable by your body.   Fermented Ginger Carrots INGREDIENTS 4 c thinly sliced or grated carrots 3 tsp sea salt 2 tsp grated fresh ginger METHOD The fermenting time of this recipe is approximately 1 week. Place the carrots and […]

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Aloe-Lime Coconut Yogurt

2017-09-22T21:10:02+00:00 September 22nd, 2017|Aloe, Food & Drink, Friday Recipe, Well-Being, Yogurt|

Aloe Vera is well known for its topical application, but can you eat Aloe? YES! Most often it’s blended into smoothies and juices, but there’s so much more this medicinal plant can offer. The edible and superfood part of the Aloe Vera plant is the solid gel-like substance, almost like a tapioca and that gave us the idea of making a dessert topping with the Aloe plant.   Strengthens the Immune System Aloe vera gel contains vitamins A, C, E, B-12 and folate.It has an array of essential minerals, including calcium, potassium, magnesium, chromium, sodium, copper, zinc and selenium. It also contains 20 amino acids, including 7 out of the 8 essential ones.   Anti-inflammatory Aloe contains several anti-inflammatory compounds, including salicylic acid, C-glucosyl chromone and an enzyme called bradykinase.  Aloe is also able to reduce the production of acid in the body, which also prevents inflammation.   Diabetes Prevention and Treatment Phytosterols, found in aloe vera gel help to enhance insulin sensitivity, which reduces blood glucose and triglycerides levels.   Note: There are many species of Aloe, they are not all edible and they can be difficult to identify. We don’t recommend that you use your house plant in any recipes. […]

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Avocado Sandwiches – Lunch Ideas

2017-09-15T18:09:17+00:00 September 15th, 2017|Food & Drink, Friday Recipe, Lunch, Sandwich|

  Today we aren’t really sharing a specific recipe, but we are pointing out that eating vegan can be really easy and still healthy. There are days where you want to create gourmet meals and other days where you just want something easy to throw together. Avocado sandwiches, fit the latter. Besides acting as a natural moisturizer, avocados are associated with anti-aging due to xanthophyll, an antioxidant and carotenoid with DNA damage protection. Avocados are also a primary source of vitamin E, which stimulates collagen production and benefits skin elasticity. Despite our diligence in applying sunscreen during the sunny summer months, it is about time to start thinking about repairing our skin and prepping it for the colder, drier season we are about to embark upon.   8 REASONS TO EAT MORE AVOCADOS High in omega-3. Avocados are rich in omega-3 fatty acids and while they also contain omega-6 fats. Rich in oleic acid. This is another fatty acid:omega-9 that is good for memory and brain activity. Part of the Environmental Working Group or EWG “Clean Fifteen.” Only 1 percent of avocados tested had any pesticide residue, which means you can purchase avocados without fear of pesticide residue on your food. Good […]

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Late Summer Salad – Roasted Beets over Kale Salad

2017-09-08T22:27:43+00:00 September 8th, 2017|Beets, Food & Drink, Friday Recipe, Roasted|

  This colorful roasted beet kale salad is loaded with nutritious powerhouses, kale, tomatoes and roasted beets. It’s the perfect late summer salad since the vitamin, mineral and antioxidant content found in tomatoes, beets and kale can help to repair and promote healthy skin!   BEETS: High in the potent antioxidant betalainin, which gives beets their dark red hue. Research shows that betalainin may reduce the risk for skin cancer. Beets are also high in vitamins A, C, folate and niacin and minerals like iron, potassium, calcium, and manganese. Consuming beets helps to keep skin hydrated, resulting in more youthful looking skin.   TOMATOES: Famous for containing lycopene, this antioxidant helps to reduce skin roughness, prevent sunburns and slow down cellular damage. Tomatoes also contain and abundant amount of vitamins A and C.   KALE: It’s been crowned the “queen of greens” and rightly so because of it’s richness in vitamins. 1 serving of kale contains 100 percent of the recommended daily intake of vitamins C and A, which help to prevent skin diseases and repair the tissue beneath the skin. It also contains the antioxidant kaempferol, which is therapeutic to skin burns. Roasted Beets Over Kale   Roasted beets […]

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