Zuch haystacks 

This recipe was rolled out in an effort to get rid of a lot of zucchini….lets face it, the stuff grows like a weed. Luckily it’s also super versatile and practically calorie free. No really, there are just 19 calories in one cup of raw zucchini.

This is a simple and quick recipe, feel free to play around with it…I wasn’t over the moon about the way the almond meal worked and would have rather used regular gluten-free flour.


2 large zucchini shredded

2 eggs or equivalent in egg replacer

1 tbsp hemp hearts

3 cloves garlic, pressed or diced

3/4 cup flour (your choice)

1.5-2 tbsp unscented coconut oil for frying

Salt & pepper to taste


Take shredded zucchini and lightly salt. Let sit for 5 minutes. Strain out all excess moisture.

Add all ingredients in bowl and mix well. Scoop out a heaping tablespoon worth for each “patty”.

On stove-top heat up 1/2 tsp of oil at a time over medium-high heat. Do not let it smoke.

Transfer spoonful into hot pan, squish down into small patty. Cook for 3 minutes each side, until browned well.

Transfer to plate with paper towel and serve hot.


The dirty dozen

After attending the Monsanto protest with my family this past Saturday, I inevitably had to make a trip to the grocery store to stock up – while my gardening is on hold for deck renovations.

I found, that even I was forgetting about what is most important to buy organic, and what can be skipped….mainly because I usually buy all organic or nothing.

So, to help those out who are on a budget or for those who just want to know, I put up a little blog on the dirty dozen.

What you’re trying to avoid after GMO’s is high pesticide residue. Some stores sell fruit & veg washes – those are chemicals too!!

Natural Fruit and Veg wash is the way to go – RECIPE: 

– Fill sink with water
– add 1 cup of vinegar & stir
– add fruit & veg
– soak for 1 hour
– rinse & store

The EWG (Environmental Working Group) has a great site where you can download apps etc…for quick reference while you’re on the go.

EWG Link – Click Here

Get read, be aware, question everything you put on and in your body!!


Some other ways to prevent exposure to toxic chemicals is by auditing your makeup cupboard. Here is some info from David Suzuki.org:

Check out this link for a printable carry along while shopping: SHOPPERS GUIDE

1. BHA and BHT

Used mainly in moisturizers and makeup as preservatives. Suspected endocrine disruptors and may cause cancer (BHA). Harmful to fish and other wildlife.

2. Coal tar dyes: p-phenylenediamine and colours listed as “CI” followed by a five digit number

In addition to coal tar dyes, natural and inorganic pigments used in cosmetics are also assigned Colour Index numbers (in the 75000 and 77000 series, respectively).
Look for p-phenylenediamine hair dyes and in other products colours listed as “CI” followed by five digits.1 The U.S. colour name may also be listed (e.g. “FD&C Blue No. 1” or “Blue 1”). Potential to cause cancer and may be contaminated with heavy metals toxic to the brain. 

3. DEA-related ingredients

Used in creamy and foaming products, such as moisturizers and shampoos. Can react to form nitrosamines, which may cause cancer. Harmful to fish and other wildlife. Look also for related chemicalsMEA and TEA. 

4. Dibutyl phthalate

Used as a plasticizer in some nail care products. Suspected endocrine disrupter and reproductive toxicant. Harmful to fish and other wildlife. 

5. Formaldehyde-releasing preservatives

Look for DMDM hydantoin, diazolidinyl urea, imidazolidinyl urea, methenamine and quarternium-15. Used in a variety of cosmetics. Slowly release small amounts of formaldehyde, which causes cancer. 

6. Parabens

Used in a variety of cosmetics as preservatives. Suspected endocrine disrupters and may interfere with male reproductive functions. 

7. Parfum (a.k.a. fragrance)

Any mixture of fragrance ingredients used in a variety of cosmetics — even in some products marketed as “unscented.” Some fragrance ingredients can trigger allergies and asthma. Some linked to cancer and neurotoxicity. Some harmful to fish and other wildlife.

8. PEG compounds

Used in many cosmetic cream bases. Can be contaminated with 1,4-dioxane, which may cause cancer. Also for related chemical propylene glycol and other ingredients with the letters “eth” (e.g., polyethylene glycol). 

9. Petrolatum

Used in some hair products for shine and as a moisture barrier in some lip balms, lip sticks and moisturizers. A petroleum product that can be contaminated with polycyclic aromatic hydrocarbons, which may cause cancer. 

10. Siloxanes

Look for ingredients ending in “-siloxane” or “-methicone.” Used in a variety of cosmetics to soften, smooth and moisten. Suspected endocrine disrupter and reproductive toxicant (cyclotetrasiloxane). Harmful to fish and other wildlife. 

11. Sodium laureth sulfate

Used in foaming cosmetics, such as shampoos, cleansers and bubble bath. Can be contaminated with 1,4-dioxane, which may cause cancer. Look also for related chemical sodium lauryl sulfate and other ingredients with the letters “eth” (e.g., sodium laureth sulfate).

12. Triclosan

Used in antibacterial cosmetics, such as toothpastes, cleansers and antiperspirants. Suspected endocrine disrupter and may contribute to antibiotic resistance in bacteria. Harmful to fish and other wildlife.

Lentil "Pakoras" In Traditional Tomato YUM Sauce

I love Indian food. It’s no secret. I love any foods that have a dramatic representation of spice. This dish, folks, has it. Flavour, texture and heat ~ my three food loves. 
Vegan, Vegetarian, cleanse friendly & easy to store for later, you will NOT regret trying out this recipe. 
This food boosts your immunity, brings down inflammation, helps your heart health and is packed full of dietary fibre. 

  • Soaked lentils (2 hours) – 1 cup
  • Fennel Seeds – 2 tsp
  • Onion – 1 medium, chopped
  • Cilantro – 1/4 cup chopped
  • Curry powder – 1.5 tsp
  • Salt – pinch


  • Onion – 1 medium chopped
  • Tomatoes – 3 large
  • Garlic – 6 cloves
  • Grated Ginger – 1tbsp
  • Super hot spicy Thai Chilis – 2 
  • Lime juice from 1 whole lime
  • 1 tbsp brown sugar
  • Turmeric Powder – 1/4 tsp
  • Coriander Powder – 3 teaspoons
  • Cinnamon  – 1″ stick whole
  • Clove – 1 tsp
  • Fennel Seeds – 1 tsp ground/whole
  • Chopped cilantro leaves – handful
  • Curry powder – 2 tbsp
  • 1 cup water or veggie stock
  • Grated Coconut – 3 tablespoons
  • Cashews – handful

For “Pakoras”

Add lentils to food processor and break down for approximately 1 minute. Add rest of ingredients and process until mixed well and whole lentil beans cannot be seen. 
Set mix aside while you prepare the rest. 
For buttery sauce

Add onion, garlic and ginger to sauce pan and heat for 3-5 minutes on medium.
Add tomato & peppers to mix and sautee until mushy. 

Add everything up to water/veggie stock and bring to low boil. While this is happening…..
Place coconut & cashews in food processor and blend until mixed well. Add to sauce and cook for another 10 minutes or until your pakoras are done. 
Roll up “Pakoras”, heat oil in skillet and fry on medium heat until heated thoroughly. Do not heat until they are too hard or the sauce will not absorb well. 

Place in bowl or on plate and cover with sauce. 
This easily will feed 4 adults. 

Raw Vegan Chocolate Coconut "Pudding"

This one was a whip together because of the cleanse and not being able to eat much. Delicious, light and craving worthy. Try it.


2 medium sized avocados
3 tbsp cacao powder
1/2 tsp vanilla bean powder
1/4 cup coconut flakes
1/4 cup agave (or honey)
1 tbsp lemon juice


Combine all ingredients in food processor or small blender, blend and eat!

Black Bean Burgers – Vegan

I am attempting to stockpile some recipes here for my fans, friends, family and clientele. I’m happy to add new recipes often, especially ones that are cleanse friendly.

Meaning: gluten free & vegan for the most part.

These black bean burgers were relatively fast, a little bland on the condiments (cleanse time) but if you aren’t cleansing a good bun or veganaise or your other fave condiments will jazz this puppy up tout suite.

Hope you all enjoy!


1.5 cups of cooked black beans
1.5 cups cooked brown rice
2 medium yellow onions chopped
5 gloves garlic chopped
1 tbsp liquid smoke or chipotle powder
2 bay leaves
1 tsp himalayan salt
1/2 tsp black pepper
1 tbsp coconut oil
1 cup pumpkin seeds (not roasted)
1 tbsp paprika
1/4 cup veggie stock

Dress with: avocado, tomato, onion, lettuce…..whatever you wish.


Place beans, onions, garlic, bay leaves in large pan and sautee at medium heat for a few minutes. Add 1/4 cup of water and cook until absorbed.

Toast pumpkin seeds and all spices in coconut oil for 3-5 minutes on medium until browned.

Combine all ingredients in bowl and mix thoroughly. 
Separate 1/2 of the mixture and place in food processor. Process until it reaches a smooth texture, but will still stick together. 
Form into patties and fry on stove top until browned. Other options:  Bake at 350 for approx 20 mins until browned

This recipe made 7 fair-sized patties in total. As we were on an elimination cleanse, we used gluten free, tortillas as pictured above. 

Adzuki Bean Soup…flavours of Japan, on a cleanse.

As many of you know I’ve got a penchant for creation ~ that only STARTS in the kitchen. Following a strict diet can be difficult at first especially if you don’t know your way around spices, or the kitchen. Not to mention running into ingredients you’ve never heard of.

I’m trying to make wholesome, delicious recipes for you to enjoy without too much sufferation. (I KNOW that’s a word, the dictionary just has yet to adopt it).

This soup is filling, lovely and warming especially in the winter months, and especially if you’re feeling a little woozy on a cleanse.

New to Veganism? Try this bad girl out. It doesn’t break the bank and you can make a tonne of it in advance to freeze or pack into multiple meals for family/lunches etc.

Yours in health,


ADZUKI BEAN SOUP – with modifications for non-cleansers

**Important note: please soak your dried beans for at least 24 hours before you commence this recipe. Soak for 12, rinse and soak for another 12**

1 cup adzuki beans (soaked)
1 1/2 tbsp coconut oil
1 small onion diced
4 cloves garlic diced
1 tbsp fresh grated ginger
4 carrots chopped
4 stalks celery chopped
2 tbsp dulse flakes
7 cups homemade veggie stock or water

If not on week 1 cleansing:

2 tsp sea salt
4 shitake mushrooms sliced
1 tsp miso (soy & gluten free)


hot sesame oil
rice vinegar


Sautee diced onion & garlic as well as grated ginger in coconut oil until softened. Add in celery and carrots and cook for an additional 3-5 minutes. Stir in beans and sautee for 1-2 minutes. Add veggie stock/water, then dulse flakes and simmer on stovetop for 50 minutes.

Beans should mash easily once fully cooked. Continue to cook until beans are mashed before serving.

Add garnish, serves 4.

Dessert & Cleansing – A recipe

Who’s been on a cleanse? C’mon, hands up…I’m sure a few of you reading this are reading this SPECIFICALLY because you are currently ON a cleanse, or are considering it.

First off, there are a helluvalot of cleanses out there. Feel free to pick your poison, but know what your desired outcome is. Weight loss? Allergy testing? System reset? It’s very important you know WHY you are cleansing and exactly how much time this will take.

I’m currently hosting (and participating in) an Elimination Cleanse. This is for all of my clientele who currently suffer from a food allergy, or a combination of food allergies, and want to get to the bottom of what those are, to end their suffering.

The cleanse I run is a month long, and as far as fasting/juicing/cleansing goes, it’s pretty fair. That is, if you were already a vegan…..(enter maniacal laugh here). The pros? You get to change it up every 7 days. The cons? You need to pay attention to your body, your emotions and your appetite. I recommend journaling during this process to ALL my clients. So that I can review their meals and their state of mind to ensure that we are getting to the root of their allergy.

While on this cleanse I decided that I was up for dessert, and abiding by all regs, this is what I came up with:

Peach & Apple Pie – Hold the Pie


3 med sized apples peeled & sliced
1 peach sliced or 1.5 cups of frozen, organic peach slices
1 tbsp coconut oil (aromatic variety)
1/2 tsp cinnamon
1/2 tsp vanilla bean powder

Heat oil in skillet over medium heat on oven. In separate bowl mix ingredients. Once mixed thoroughly, add to oil and cook over med/low heat until heated throughout.

Serve hot & top with chopped mint leaves if desired.

** Add honey, bananas or agave nectar to sweeten if you are not cleansing!