Raw “pasta” salad with zucchini & carrot noodles



Continuing on with my raw food kick, I’ve been intrigued with the concept of using vegetables as “pasta” in recipes.  Therefore I decided to make a “spaghetti” type dish using zucchini and carrots for noodles…how nutritious is that!?!  A little bit of this and a little bit of that….and voila!  Hubby (AKA taste tester extraordinaire) gave it two thumbs up and said it was “restaurant quality”.  Doesn’t it look pretty?  I assure you it tastes just as good. 😉

1 large carrot
1 medium sized zucchini
1/3 cup cherry tomatoes, diced or halved

Sauce: (feel free to ad lib based on your ingredient availability!)
2 tbsp tomato paste
2 tbsp sundried tomato packed in oil
1/4 cup cherry tomatoes
1/2 tsp honey
2 tbsp chopped fresh basil
Dash of salt and pepper

1. Blend sauce ingredients together in food processor until it reaches your desired consistency (chunky or smooth). Add a little water if it’s too thick.
2. Using a vegetable peeler, make long ribbons with the zucchini and carrots for the “noodles”. Using a sharp knife cut ribbons length-wise into spaghetti sized shapes (or leave them wider it you want!).
3. Mix together in a bowl and serve immediately! Garnish with some fresh basil and black pepper as desired!


How to peel a grapefruit

Big bags of Texas grapefruit were on sale in the store this week! 🙂 This was timely considering that I was inspired by this video from the blog http://www.theclothesmakethegirl.com. It shows you how to peel your grapefruits and removing the skin so they are delicious and not bitter. I usually just slice my grapefruit and found this was a nice refreshing change! I had it for breakfast with some honey drizzled over top for a treat.

Check out this video on how to do it easily!

Roasted Brussel Sprouts


Crispy Roasted Brussel Sprouts

Right now – where I live in the Arctic – the vegetables are getting a bit slim pickings as the ice road is breaking up.  But no fear – I am finding creative ways to make the vegetables available to me taste delicious.  I tried this out on company today and the liked it!  Roasting veg is a great way to increase their flavour and keep as much of the nutrients in them as possible.


4 cups chopped brussel sprouts

Drizzle of olive oil

Seasons of your choice (I like fresh ground pepper)


1. Thaw brussel sprouts and toss in a bowl with the olive oil and seasonings.

2. Place on baking sheet making sure not to over crowd the pan.

3. Bake at 400 for about 20 minutes or until the brussel sprouts starts to crisp and brown.

4. Optional – sprinkle with cheddar cheese or make a cheese sauce!

5. Enjoy with chicken and potatoes for a complete meal.

Raw-some Lasagne


If this elimination diet we’ve been on has taught me anything, it’s how to be more creative with food. I’ve been on a raw food jag these past few weeks and have discovered the amazing potential of vegetables, fruits, nuts and seeds. Amazing.

Who knew that you could make a lasagne that tastes fantastic out of vegetables?!? So much flavour! Go Mother Nature! My husband eyed this recipe with suspicion but then devoured it down with a variety of “mmmh” sounds and food grunts. Success. It also took me only about 15 minutes to make which is about a 10th the time of making a real lasagne. Whoa….

Makes about 3 “lasagnes” (Based off of recipe from “www.thisrawsomeveganlife.com”)
“Pesto layer”
1/2 cup fresh basil leaves + a little bit of oregano and parsley (or other herbs as you like)
2 tbsp walnuts
1 tbsp olive oil
Dash of salt and pepper

Directions: Blend together in food processor until smooth, scrap out and set aside in a bowl.

“Tomato sauce layer”
2 tbsp sun dried tomatoes packed in oil
1/4 cup tomato paste
1/4 cup cherry tomatoes (or large tomato)
Little bit of chopped basil

Directions: Blend together in food processor until smooth, scrap out and set aside in a bowl.

2 1/2 cups water
3/4 cup chickpea flour
2-3 garlic cloves, minced
1/4 teaspoon salt
1 lemon juice
1/4 cup tahini
2 tablespoons olive oil

1. Pour 1/2 cup of water in a small pot. Add all the ingredients except the garbanzo bean flour.
2. Whisk in the garbanzo bean flour to make a paste. Whisk the remaining water in slowly.
3. Bring to a boil over medium heat, stirring occasionally.
4. Continue stirring and simmer for 3 minutes.
5. Remove from heat, cover and cool.

Zucchini noodles
1 zucchini, washed

Using a broad vegetable peeler, make long ribbons of zucchini.

1. To make the lasagne….place two ribbons on the plate. Spread a layer of pesto on top of zucchini.
2. Top with zucchini ribbons. Spread with tomato sauce.
3. Top with zucchini ribbons. Spread with hummus.
4. Top with zucchini ribbons. Garnish with extra fillings and a spring of herbs! Enjoy!

Figgy delight smoothie


I’m definitely a sucker for Costco – who doesn’t like a good deal on bulk foods? Besides that, they often have some cool food products – like a massive bag of dried figs! We’ve been eating them straight out of the bag lately, but I decided to change it up a little bit and whip it into a smoothie! A little figs, a little vanilla, pecans, coconut milk, ice….and I stood there for 5 minutes licking the blender clean. Wowzers….going to have to make more later!

5-6 dried figs – snip off the hard stem end
1/4 cup full fat coconut milk (optional)
1/4 cup pecans
Dash of vanilla
1 1/2 cups water
4 ice cubes

1. Put all ingredients except for the ice cubes into blender. Blend until smooth (1-2 minutes).
2. Add in ice cubes and blend until smooth and frosty!

Lean & Green with Peaches & Cream

I had a nice can of peaches in the pantry and decided to blend them up with some spinach for a delicious weekend breakfast smoothie! It turned out delicious 🙂

1 cup canned peaches
1 cup peach juice (from the can)
1/4 cup full fat coconut milk
1 large handful of spinach
3 ice cubes

1. Blend ingredients together in a blender until smooth.
2. Garnish with a little swirl of coconut cream if desired!

No-Bake Raspberry Breakfast Bars (Raw, GF, Grain-free)

  • IMG_8168Amy:

This recipe should need no justification – it’s raw, totally natural, sugar free, gluten free and can be made with or without oats to make it grain free if needed! And not to mention that nature shines though here in terms of flavour – outstanding.
Adapted from: http://bettyrawker.com/2013/01/24/blissful-raw-raspberry-breakfast-bar/

Base and topping
– 1 cup dried unsweetened coconut (or more oats)
– 1 cup clean old fashioned oats (if wanting grain free just substitute with nuts)
– 1 cup raw walnuts or pecans
– 1/2 tsp vanilla (optional)
– 1/2 tsp cinnamon
– pinch sea salt

– 1/4 cup melted coconut oil
– 1/2 to 2/3 cup dried medjool dates

Raspberry “jam”
– 2 cups frozen raspberries or berries, thawed, drained
– 1/4 cup medjool dates or other natural sweetener
– 1/4 cup chia seeds

1. Blend coconut, oats, walnuts, vanilla, cinnamon, & sea salt together in food processor for 30 seconds or less to remain chunky.
2. Add in dates and coconut oil. Blend until encorporated. Press 3/4 of mixture into 8X8 inch square pan. Set in fridge to firm up.
3. Blend thawed and drained fruit with dates and chia seeds. Let sit and thicken for 15 minutes, stirring on occasion. It should thicken to a jam-like consistency.
4. Spread raspberry mixture over base layer. Sprinkle remaining crumbs over top of raspberry jam layer. Let it firm up in the fridge. Enjoy!


Quick Chocolate Pudding from Scratch

I love chocolate pudding from scratch…I always didn’t like the stuff from the box – just didn’t taste right.  This is super quick and easy and can be easily adapted to your taste and preference.  Delish!

Quick Chocolate Pudding


1/2 cup honey or white sugar

2 tbsp cornstarch

2 tbsp cocoa powder

2 cups milk

1 tsp vanilla

1 tbsp margarine or butter or peanut butter (optional)



1. Combine honey, cornstarch, cocoa, milk in heavy saucepan.

2. Cook over low heat until thickened, stirring constantly.

3. Add vanilla and margarine.  Serve warm or cold – really excellent with raspberries!


Source: More with Less

Vegan Layered Salad


My co-worker was always raving about a delicious layered salad that she makes. Yesterday when I was thinking about what to make for dinner, I used her salad recipe as an inspiration and just modified it to suit our many current food avoidances. Hubby was devouring it and said “you should makes salad’s like this more often!”. Success!

1 head of romaine lettuce, wash and chopped
2 large ripe tomatoes
1/4 cup sliced black olives
1 can of chickpeas, rinsed
1/4 cup pickled vegetables, chopped (optional…just gave it a salty bite)
1 ripe avocado plus 1 tbsp lemon juice, dash of salt and garlic powder

1. Wash and chop lettuce. Place in large salad bowl.
2. Prepare the tomatoes, olives, chickpeas, and other vegetables and place in layers over lettuce.
3. Scoop out avocado and mash in bowl with lemon juice, garlic and salt. Spread over top of salad. Sprinkle with paprika.

Feel free to take the ingredients in whatever direction you feel like – it’s a very versatile recipe.