Smoothie Bowls!


Smoothie bowls!  How hipster!  I’ve been seeing these pop up quite often over the past year or so in online blogs and in raw vegan restaurants.  I thought I better get into the trend and try one out!

No need to be scared….smoothie bowls are just a smoothie…in a bowl…with some toppings.

I don’t know where you live but where I live it’s been HOT!  I’ve not been in the mood for oatmeal the past few weeks…it’s definitely smoothie time.  Have fun, experiment and get in the kitchen!


1. Take your favourite smoothie recipe.  Blend it up and pour it into a bowl.

2. Top it with more of your smoothie ingredients or different ones entirely.

Toppings like:

Seeds (hemp, flax, chia, sunflower or pumpkin)

Nuts (walnut, toasted pecans, cashews or a drizzle of almond butter)

Fresh berries

Sliced banana or other fruit

Dried berries (goji, dates, cranberry)


Raw buckwheat groats or quick oats





Whole Grain Buckwheat Pancakes (Naturally gluten free)


I haven’t made buckwheat pancakes for AGES!  Why did I wait so long, I do not know.  I just received an order of a bunch a gluten free flours, including buckwheat flour.  Despite the name, buckwheat is actually gluten free.  It’s actually not a grain but a grass!

What I love about buckwheat flour, aside from the nutritional benefits, is that you seem to be able to use it in the same way as flour.  I can make buckwheat muffins and buckwheat pancakes without having to use other flours or starches to make the texture or flavour acceptable.

Do you have berries glore?  I sure do, since it’s that time of year.  Hubby and I recently went berry picking and got 14 cups of saskatoon berries in only an hour!  I love free food.

I adapted the recipe from the Simple Veganista.  I also used her recipe for delicious maple nut butter syrup!  Nutritious food sure can be nutritious!

Oh and did I mention they were chocolate pancakes?  🙂


  • 1 1/2 cups buckwheat flour
  • 1/2 cup cocoa powder
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups unsweetened almond milk, or milk of choice
  • 1/4 cup light flavored olive oil or coconut oil
  • 1 teaspoon vanilla, optional

Maple Nut Butter Syrup (serves 2)

  • 4 tablespoons almond or nut butter of choice
  • 4 tablespoons pure maple syrup
  • 2 tablespoons water + more as needed


1. Mix your nut butter syrup. Combine ingredients in a small bowl and stir until smooth. For thinner syrup use more water. Set aside.
2. In medium size bowl, combine the flour, cocoa, sugar, baking powder, salt. Add nut milk, oil and vanilla, mix until combined.
3. Pour batter (about 1/3 cup per pancake) onto preheated skillet, cook until bubbles for one the first side and until the pancake is set on the second side. Keep waffles warm in a preheated oven at 200 degrees F., keep waffles on a cookie sheet until all waffles are ready.
Serve with the maple nut butter syrup and fresh berries!
If using coconut oil, be sure to warm the milk or use room temp milk. Cold milk will solidify the coconut oil making it lumpy. For best results, warm the milk and coconut oil together.

Magical Green Sauce


This is pretty magical sauce.  I’ve been spreading it on most things that I’ve eaten for the past three days.  It’s so bright and flavourful that it really wakes up your meal!

It has cilantro in it.  I know, I know….a lot of you have a hateful relationship with cilantro.  I, in fact, just had a heated debate with a co-worker about the culinary usefulness of cilantro the other day.  I realize that if you are on the anti-cilantro train, it’s hard to convince you otherwise!  But seriously this sauce wasn’t overwhelmingly “cilantro-y” at all.  In fact it just tastes green and has a nice acidic flavour to it.  If you’re on the fence about cilantro, give this a whirl, you may be surprised.

In my local food box the other day I happened to end up with two big bunches of organic cilantro.  What to do with it?  Well I ended up freezing a bunch of it in ice cube trays with a bit of water….but the rest of it I used in making this sauce.  Now I wish I hadn’t froze it, then I could make MORE sauce!

I’ve been slathering it on my salads and veggie patties.  The original recipe I based this off was for it to top a Southwestern Chopped Salad from The Garden Grazer.  Looked tasty!



1 cup of cilantro leaves, washed, steams removed

Juice of 1/2 lime or about 2 tbsp (more to taste)

1/2 cup of soaked cashews + 2 tbsp water OR 1/2 avocado

1/4 cup olive or grape seed oil

2 tbsp maple syrup or honey

1 tbsp white or red wine vinegar

2 cloves of garlic, roughly chopped

Salt and pepper to taste


1. Add ingredients into a food processor or blender and blend until smooth and creamy.

2. Taste and adjust ingredients to suit your taste.

Use as salad dressing, on sandwiches, burgers or sauce.


Simple Strawberry Coconut Popsicles


It’s hot outside!  Summer has been in full swing in BC.  What better way to cool down than with a popsicle!  I finally invested a whole $3 in popsicle molds from Walmart.  Big spender.

With your own molds you can freeze whatever you like!  Fruit juice and chunks of fruit, smoothies, etc.  I decided to make a strawberry ice cream inspired popsicle but diary free.  The coconut milk makes this really rich, creamy and delicious.


1 can coconut milk

1 1/2 cup strawberries

1 tbsp lemon juice

1/4 cup maple syrup


1. Blend together all ingredients until smooth.

2. Pour into molds, pop on the lids.  Freeze for at least 3-4 hours until solid.

When ready to eat, run under hot water for 10 seconds to remove.

Blueberry Buckwheat Muffins (Naturally gluten free)


Happy summer everyone!  I don’t think I love anything better than fresh summer fruit in July and August.

Here in Northern BC summer is short but beautiful and something we look forward to all year long.  The other day on a lunchtime stroll I found (and devoured) fresh and wild saskatoon berries, strawberries and raspberries.  Bliss.

Right now there are TONS of saskatoon berries ripe for the picking in the bush.  If you have some of those on hand, by all means through them into this delicious muffin.

This recipe was taken from Bob’s Red Mill:  Everyday Gluten Free Cookbook.


1 1/4 cup buckwheat flour

1/2 cup sorghum flour

1/4 cup potato starch

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 large eggs

1/2 cup honey

1/3 cup olive oil

1 tsp vanilla

1 1/2 cup plain yogurt or buttermilk (or dairy-free alternative mixed with 1 tsp lemon juice)

1 cup fresh blueberries


1. In a large bowl, whisk together buckwheat flour, sorghum flour, potato starch, baking powder, baking soda and salt.

2. In a medium bowl, whisk together eggs, honey, oil and vanilla until well blended.  Whisk in yogurt until blended.

3. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blueberries.

4. Divide batter equally among 12 prepared muffin cups.

5. Bake in preheated oven at 375F for 25-30 minutes.  Store at room temperature in air tight container for up to two days or freeze and thaw at room temperature.