A Little Bit About Us

Our goal is to make affordable, delicious, healthy food that nourishes our souls as well as our bodies. We love new flavors as well as old favorites. It's important, for us, not to place too many restrictions and be as free and simple as we can when it comes to our food. We have no fancy equipment or expensive gadgets (although when we're wrestling with our dinosaur blender/smoothie maker we have both thought how nice it'd be to have a functioning one.. lol). We love each other more than anything and making food together is rewarding on every level.

Monday, 29 July 2013

Vegan Summer Stew

We had family fun night and one of our activities was to make a dinner together.  We added some serious love to this stew.  It was definitely a meaningful and loving meal we all shared.  My mom, dad and I enjoyed this stew one evening last week and it was one of the best ever.  YUM!

First cut up 2 cups of broccoli and 1 large thinly sliced sweet potato.  Boil for a few minutes in about 5 cups of purified water (we used reverse osmosis) in a large pot and reduce heat to medium and cook for about 25 minutes.

In another large pot, combine cut up garlic, onions, and olive oil in high heat.  Add in carrots after garlic and onions have browned.  Let cook for a few minutes.  After carrots are browning, add in vegan stock.  Mix in 1 cup of quinoa.  Cook for twenty minutes.  Then drain pot of broccoli and sweet potatoes.  Combine into the same large pot.  Cook for an additional 5 minutes and add one can of organic diced tomatoes.

2 cups of fresh organic broccoli cut up smallish
1 large organic sweet potato sliced thinly
as many bulbs of garlic as you want lol (i think we used 4)
1 medium organic onion
3 large organic carrots sliced thinly
2 tablespoons of olive oil
1 cup of organic quinoa
1 can organic diced tomatoes (you could easily replace this with fresh)
2 cups of organic vegan stock
Sea salt
Fresh herbs (you could use thyme, rosemary or cilantro, etc)

Notice the tea rose and the Kangaroo?

Wednesday, 24 July 2013

Raw Vegan Chocolate Crunch mmmm!

The chia seed adds a nice crunch!!

This chocolate is SO delicious and easy to make.  There is just one minor problem.  I no longer measure ingredients when I make my chocolate.  I eyeball it, mix it together, try it and add whatever my taste buds tell me to add lol.  So I am challenging you to experiment with your own creativity!  You can make this chocolate in about 3 minutes.

1/2 cup raw cacao or cocoa
3 tablespoons of raw agave nectar
3 tablespoons of cold pressed coconut oil
2 tablespoons of chia seeds
sea salt to taste

Put it in the fridge for about 30 minutes and it is ready to serve!

Tuesday, 9 July 2013

Simple Vegan Carrot and Sweet Potato Stew

This is a dish to make when you want something healthy, filling and easy to prepare.

I am back to having no fancy kitchen equipment, lol.  I don't have a food processor, vitamix or any blender for that matter.  So its just a basic kitchen knife :)  I like this though...it is showing me how I can eat healthy without needing any fancy equipment.  I also am learning how to efficiently and deliciously use all the ingredients I have on hand, and combine them in ways that enhance flavors effectively!  Take risks and see what evolves.  Eating vegan can be so YUMMY and no one has to go hungry!

I had an extra big bag of organic carrots, some local organic garlic and a sweet potato that were calling my name all week.  So without Bethany here, I have been wondering how to make a yummy stew.  I finally just did it.  I didn't use a recipe...I just winged it LOL.  It turned out pretty nicely.  I wasn't even planning on using it for the blog until I tried it and was like WOW.  This is good, and it was surprising how simple it was to make.

First.  Wash off carrots and cut the long ones in half.  Throw them in a medium sized pot with four cloves of garlic.  Fill up the pot 2/3 the way with spring or filtered water.  Bring to a boil.  Reduce heat to medium.  Cook for 20 minutes and then add in cubed sweet potato.  I scrubbed the potato before adding it in.  I allowed the veggies to cook for one more hour over medium heat.  Adding extra veggies at this point would be a fun and creative idea, (but I didn't have too much on hand right now).  Next, drain water and remove garlic.  lol I ate a piece of garlic just for fun.

In a large bowl, combine vegan stock with cooked veggies, sea salt and dried herbs.  You could also use fresh herbs.  I found a blend of Italian Seasoning at Big Lots.  YAAAAAY.  Have you checked out your local Big Lots, Marshalls or TJ Maxx recently for discount health foods?  I find great deals on things like organic coconut oil, flax seed powder, raw vegan kale chips, salsa, herbs, and sea salt.  At Big Lots I checked the ingredient list of the herb blend and there were no nasties so I was happy.  Straight up dried herbs with nothing else added.  Side note:  there are reasons to double check all ingredient lists...I used garlic salt on some popcorn last night to find out later that TCP was added.  I googled it and it comes from cow's milk.  FYI.

As I stirred it together, the carrots and sweet potato naturally broke apart and mixed together quite nicely :)


1 lb regular carrots
1 large sweet potato cut up into squares
4 cloves of fresh garlic
1 tsp each of dried marjoram, thyme, rosemary, savory, sage, oregano and basil (or get creative with your own favorites!!)
Sea salt to taste

Wednesday, 3 July 2013

Sunrise Health Slaw

Our friends over at Sunrise Living have been experimenting with yummy vegan dishes and here is one of our favorites.  Their healthy summer slaw is delicious and can be served as a side dish and promises to be a hit at any family barbecue this summer!!  http://www.sunriseseniorliving.com/blog/categories/senior-eats.aspx

Serves 4 to 6

The heat of summer calls for light, refreshing dishes. At Sunrise Senior Living, many of our seniors love coleslaw, an old-fashioned American favorite. While the traditional recipe is heavy on the mayonnaise , we’ve opted for a lighter, more healthful version that’s perfect to serve at this summer’s outdoor barbeques and picnics!

Tangy, and with just a touch of sweetness, our Sunrise Health Slaw is sure to be a hit at your next gathering. Using mustard as the flavor base instead of high-fat mayonnaise keeps it more waistline-friendly, too!


-          shredded coleslaw mix – 4 cups
-          medium red bell pepper, seeded and small diced – ½ each
-          green onions, sliced thin – ½ bunch
-          red wine vinegar – 2 tbsp
-          vegetable oil or coconut oil – 1 ½ tbsp
-          vegan cane sugar or maple syrup – 1 tbsp
-          Dijon mustard – 1 tsp
-          celery seed – ¼ tsp


-          Toss together the coleslaw mix, bell pepper, and green onions in a medium bowl.
-          In a separate bowl, whisk together the red wine vinegar, vegetable oil, sugar, mustard, and celery seed.
-          Pour the dressing over the vegetables and toss gently to coat. 
-          Cover the coleslaw and refrigerate for at least 30 minutes prior to serving to soften the cabbage and develop the flavors. Serve chilled.