Pumpkin Chia Pudding

Fall Inspired Pumpkin Chia Pudding.

A nutritious quick breakfast or snack. Easy to make with delicious pumpkin spice flavour. Chia seeds are a good source of Omega-3, fibre, antioxidants, iron, calcium and protein. Mixed with unsweetened pumpkin puree which is high in Vitamin A and low in calories.


  • 1 1/2 Cup Unsweetened Pumpkin Puree
  • 1/2 cup Chia Seeds
  • 1 Banana (optional)
  • 1 cup Almond Milk or other Plant Based Milk
  • 1 tsp Natural Vanilla
  • 3 Tbsp Maple Syrup/ Brown Sugar
  • 2-3 tsp Pumpkin Spice Seasoning
  • 1 tsp Cinnamon
  • In a food processor or blender combine pumpkin puree, sweetener, banana, spices and blend.
  • Add plant based milk and chia seeds, blend again until well mixed.
  • Spoon into serving bowls or cups.
  • Refrigerate for 1 hour or overnight.
  • Serve as is, or top with granola, nuts or pumpkin seeds and Enjoy!

Cashew Kale Pesto

Fresh And Versatile Cashew Kale Pesto

With the garden full of fresh herbs and veggies here is a delicious twist on pesto! Vegan,full of fibre, calcium,vitamin K, magnesium, B12, anti inflammatory and antibacterial properties. This pesto is great on pizza,pasta, potatoes or just plain out of the jar!

  • 1 Cup Raw Cashews soaked in water overnight
  • 1 Cup Fresh Basil
  • 1 Cup Fresh Baby Kale
  • 2 Cloves Garlic Grated
  • 3 Tbsp Nutritional Yeast
  • 3/4 Cup Extra Virgin Olive Oil
  • 1/2 Tsp Salt
  • Pepper To Season
  • Small Amount Of Water If Required
  • In food processor blend cashews, 1/2 cup of the olive oil, nutritional yeast and garlic until coarse but well mixed.
  • Add Basil, baby kale, remaining 1/4 cup of olive oil, season with salt and pepper and continue to process until well blended but still slightly coarse. Add small amount of water if required to blend into a desired consistency. I like my pesto smooth but not runny.
  • Store in an airtight container or glass jar and can be refrigerated for up to 1 week or frozen up to 6 months
Cashew Kale Pesto added onto to pizza with tomatoes,red onion and pear. My teenagers devoured it in minutes!

Cauliflower Green Curry

Cauliflower Green Curry with Baked Tofu,Bok Choy and Black Bean Noodles
  • 1 head cauliflower broken into small pieces
  • 2 -3 bok choy sliced into large pieces
  • 2 large carrots diced or thinly sliced
  • 1 yellow or orange pepper sliced into thin strips
  • 1 package Organic Firm Tofu cubed
  • Black Bean Pasta (or Rice noodles, Basmati Rice) serving amount desired for 4
  • 1 can Coconut Milk (light or full fat depending on your preference)
  • 1 cup organic vegetable broth
  • 2-3 tablespoons green curry paste
  • Garlic sprouts or green onion.
  • 3 tsp sesame oil, 1 tsp olive oil
  • Salt and pepper
  • Sesame seeds (I chose black sesame seeds)
  • 1 -2 shoots lemongrass
  • 2 tsp soy sauce
  • Garlic powder


  • Preheat oven to 375 degrees F.
  • Slice and chop veggies and set aside.
  • Slice tofu into cubes, toss with 2 tsp sesame seed oil, soy sauce and garlic sprouts or green onion, salt, garlic powder and pepper.
  • Place cauliflower florets on baking sheet and lightly drizzle with olive oil. Place in oven to roast for 20-30 minutes occasionally turning over. Set aside when roasted.
  • Place tofu on another baking sheet and bake for 20 minutes, flipping over after 10 minutes. Set aside
  • Heat a medium sized pot adding 1 tsp olive oil, add peppers, slice of lemongrass and carrots. Sautee until vegetables are tender.
  • Add vegetable broth, green curry paste and roasted cauliflower.
  • Add coconut milk and simmer for 2 minutes. Remove from heat and discard lemon grass shoots from curry.
  • In a pan heat up 1 tsp sesame oil and sautee bok choy until tender, remove from heat.
  • Last step is to cook your pasta or rice.

In a bowl add noodles, a few large scoops of cauliflower curry, bok choy and tofu. Garnish with cilantro, sesame seeds and lime. Children can build their own bowls choosing the amount of each item to add in!


Raspberry Coconut Popsicles

Raspberry Coconut Popsicle

Only 4 ingredients.Easy to make and delicious!

Enjoy the beautiful summer days and cool off with these yummy treats!

How to Make

Ingredients: 1 bag of frozen raspberries or 2 pints of fresh raspberries. 1 can coconut milk (full fat or light) 1/4 cup sweetener of your choice (sugar, maple syrup, stevia, coconut sugar), 2 tablespoons lemon juice, Popsicle mold.

In a blender or food processor blend raspberries,lemon and sugar (sweetening agent), and set aside in a bowl. Without rinsing the blender add coconut milk and blend so the coconut milk turns a light pink colour.

Add 1 tablespoon raspberry puree to each Popsicle mold and place in freezer for 10-15 minutes to set. Then pour the coconut milk mixture into the Popsicle mold leaving a 1-2 inch space at the top. Place molds back in freezer for another 10-15 minutes to set. Final step is to add the remaining puree into each mold, then place Popsicle handles on top, Place in freezer until frozen. Run mold under hot water to remove Popsicle and enjoy!