This super simple salad is super nutritious. Even better is that the ingredients support liver detox and hormone balance. Kale, beets and lemon are three great ingredients to support the body’s cleansing process – and they go great together in this salad!

Makes 4 servings

For the Salad:

1 medium beet
4 or 5 large kale leaves, chopped and lightly steamed
Quarter of a red onion, thinly sliced (optional)

1. Cover the beet with water in a medium pan, and bring to a boil.
2. Reduce the heat and simmer until the beet is tender, approximately 20 to 30 minutes
3. Remove the beet from the pan, and rinse in cold water.
4. Slice off the skin, and cut the flesh into small thin pieces. Set aside.
5. Toss the kale, beet and onion together in a large bowl.
6. Top with the dressing and enjoy!


For the Dressing:

Mix together in a glass jar:

1/4 cup Tahini
2 garlic cloves, finely chopped
1/2 cup fresh lemon juice
2-4 Tbsp EVOO
Salt and pepper to taste
1 tsp maple syrup to taste
A bit of water as needed to thin out the sauce

Use on the salad and store the rest in your refrigerator. Will keep for up to a week.

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I love muffins, but I don’t like how they often pass themselves off as a healthy snack, when in reality, most muffins are more like cupcakes with fruit added.

This version of muffins is high in protein, high in beta-carotene, and high in fibre and healthy fats, and low in sugar and inflammatory ingredients. They are a great way to use up your butternut squash too! They are healthy enough for breakfast, and make a great snack. They are even better with a dollop of coconut whipped cream!

Makes 12 medium muffins

  • 1 cup butternut squash, pureed
  • 3 cups almond flour
  • 3 eggs
  • 1/4 cup coconut oil, melted
  • 2 Tbsp to 1/4 cup honey
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • Pinch of salt


Preheat oven to 375F.

In a large mixing bowl, beat eggs. Add in butternut squash purée, honey and coconut oil and mix thoroughly.

Add in all dry ingredients and mix thoroughly.

Line muffin tin with paper liners and fill them with the batter.

Bake for 20 to 22 minutes.




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Coconut-Mango Chia Pudding

by on March 14, 2018 | Posted in Recipes

This chia seed pudding is a little richer and thicker than your typical chia pudding, which makes it just that much better! Enjoy it for breakfast, dessert or as a snack! It’s easy to pack up in a small glass jar to bring to work with you, or pack it up in a school lunch.

This chia pudding is balanced with healthy fats from the coconut and chia, loads of fibre from the chia seeds and mango, and beta-carotene from the mango. You can’t go wrong!

You’ll need:

  • 1 can coconut milk (use the full-fat coconut milk)
  • 3 Tbsp chia seeds
  • 1 mango, chopped into bite-sized cubes
  • 1 Tbsp maple syrup (optional)
  • Add a bit of heat with 1/2 grated fresh ginger (optional)

Pour the coconut milk into a medium sized bowl, and stir it well, making sure you get rid of all the lumps.

Add in chia seeds and maple syrup, if you are using it, and mix until they are evenly distributed.

Stir in mango.

Cover and refrigerate overnight. This is when it’s going to thicken up as the chia seeds absorb the water from the coconut milk.

Serve topped with you choice of:

  • Fruit (pomegranate, raspberries, kiwi, banana, strawberries, etc.)
  • Raw Nuts or seeds (hemp hearts, Brazil nuts, almonds, macadamia nuts, pecans)
  • Coconut flakes
  • A bit of maple syrup
  • Or nothing at all! It’s delicious on its own!
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Supplements: good or bad? Are they a total waste of money, or do we actually need them? (more…)

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