cheezy bean dip (and bonus layer dip idea!)

so i hear there’s this little sporting event going on soon. you guys might know it.

the super bowl. anyone? ;)


i have never really big into sports. i used to play them as a kid (but that ended as i opted for dance classes every night instead) but truth be told, i was never very good. let’s just say me and hand-eye coordination are not on good terms.

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savoury pumpkin hummus. aka: autumn in a bowl

Hello lovelies!

IMG_3046 pic monkey

So wonderful to have you all here on a Saturday, It feels so strange to be blogging here on a weekend, but nice. Writing this as I sip my tea enjoying a lazy Saturday morning before my bus to Kingston, I feel incredibly serene and happy. Maybe weekend blogging should become a more regular occurrence around these parts!

Anyway, this is just a quick post to share a delicious recipe I made a few days ago that would be a wonderful part of a Thanksgiving celebration. So to all my Canadian readers, if you need any last minute ideas, I think this has you covered. This Savoury Pumpkin Hummus tastes just like autumn in a bowl.

I got the idea from the wonderful Shira at In Pursuit of More who made an Acorn Squash and Scallion Hummus. Right away I was intrigued and she got my gears turning. I loved the incorporation of one of my favourite fall foods into a hummus but I was feeling lazy. Despite the fact that I had a squash to be roasted, I also had an open can of pumpkin puree in the fridge. So. Much. Easier.

Once the pumpkin went in and it was time to add the spices, I decided to take a departure from the traditional cumin. I wanted this to scream fall. Delicious savoury herbs of sage and rosemary really take this to the next level. I swear when eating bites of this you can feel the cool breeze on your face and the crisp leaves crunching under your feet. You can taste Thanksgiving dinner and feel the weight of a blanket you’re curled up under. In fewer words, it’s everything I love about fall :)


Any squash puree or even sweet potato could be used in the place of pumpkin, and dried herbs could be used in place of the fresh. Adapt to your needs!

This dip would be delicious with veggies or pita as a light pre-Thanksgiving dinner lunch/snack or spread onto a leftovers sandwich. Or if you aren’t celebrating Thanksgiving this weekend, this would still be an incredible way to celebrate the flavours of the season.

Sidenote: I’ve always been weird and loved apple slices with hummus. If you have never tried this before, pleeeease try it with this hummus. It is EPIC.

No matter what, it’s delicious. So go make it. Now.

Please ;)


Savoury Pumpkin Hummus
Savoury pumpkin hummus with fresh sage for dip that tastes like autumn in a bowl.
Prep Time Cook Time Servings
10min 2.5cups
Prep Time Cook Time Servings
10min 2.5cups
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Savoury Pumpkin Hummus
Savoury pumpkin hummus with fresh sage for dip that tastes like autumn in a bowl.
Prep Time Cook Time Servings
10min 2.5cups
Prep Time Cook Time Servings
10min 2.5cups
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  • 2
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  • 5
Votes: 0
Rating: 0
Rate this recipe!
Servings: cups
  1. Process everything in a food processor. Add chickpea cooking water to help it process as needed until desired consistency. Eat with everything.
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I am Sharing this on Pure Ella’s Thanksgiving Menu Potluck Party!


wiaw and a vegan delish review and giveaway!

Hello lovelies!

Today I’m so excited because not only do I have a day of delicious eats to share with you all, BUT I also get to show off the lovely Carrie’s app Vegan Delish and give a free download code to three of you lovely people!

Now I’m not going to waste any time, so here' goes with What I Ate Wednesday! Thank you to Jenn @ Peas and Crayons for hosting!

Some of you might remember from my post on digestive healing, that I’ve started following a 3 meals per day model of eating, much like what is recommended in Ayurveda to give your digestive system a break. Snacking all day basically means your body is constantly diverting energy and resources to digesting as opposed to healing and other important tasks. It also prevents your body from burning stored fat as fuel and instead relied on the foods you are constantly digesting. So, especially for me at this point in my life, this way of eating is win-win! BUT I want to make sure I’m still eating enough and getting enough calories so I’ve been having 3 large meals everyday.

I’ve also been trying to combine my foods properly, but yesterday was not a good example of this. I was very all over the place so if you are trying to combine foods properly, do not use this as a model ;)


Breakfast: I sipped some tea and lemon water early on but I wasn’t very hungry at all yesterday until around 11, so that’s when I ate this. A slice of amazing sprouted grain bread with coconut oil and naturally-sweetened apricot jam alongside a green smoothie. In the mix was a pear, spinach, Sunwarrior protein, chia seeds and almond milk. I topped it with some of Carrie’s Chocolate Buckwheat Brittle from her Vegan Delish App!


Lunch: If you follow me on Instagram, you’ve already seen this and honestly, this is one of the BEST things I’ve eaten in a while and I’m so excited to share with you all the recipe for it! I actually ate this at work but photographed it beforehand to get a better shot. I ate both of these and was incredibly satisfied :)

I think I’m going to call this my Smoky Collard Wrap. It’s a sweet, spicy, smoky, creamy AND tangy wrap all in one. It’s very filling, protein packed and nutrient rich! I actually combined a bunch of recipes together to make it, but once you have them all prepared and ready, this comes together very quickly.

Smoky Collard Wrap (Vegan, Gluten-free)

Makes about 2 wraps, enough to feed one hungry person!

Ingredients (2 wraps, 1 serving)


Prep the collard leaves according to this tutorial.

Place half of all the fillings on each leaf.

Wrap like she shows in the above tutorial.


Anti-Inflammatory Hummus (Vegan, Gluten-free)

A slight spin on a classic, this hummus incorporates the anti-inflammatory properties of cumin and turmeric!


  • 1 1/2 cups cooked chickpeas (or 1 can, well rinsed)
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • juice of 1 lemon
  • 1 tsp cumin
  • 1 tsp turmeric
  • sea salt to taste
  • water to blend


Add all ingredients except the salt and water to a food processor and process until smooth. Add water as needed to help it get nice and smooth. Add salt to taste, process again and serve!


Coconut Bacon (Vegan, Gluten-free, Paleo)

This stuff is AMAZING. It's smoky, sweet and crunchy- all the things people love about bacon without any of the unnecessary use of animal products! I modified this recipe from Me-Shell in Your City and I cannot thank her enough for he inspiration!

Ingredients (about 1 1/2 cups)

  • 1 1/2 cups large coconut flakes
  • 1/2 tbsp liquid smoke
  • 2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1 tbsp coconut aminos (can substitute tamari or Bragg's if you want, but won't be soy-free)


Preheat oven to 350F.

Mix all ingredients together except the coconut flakes in a small bowl. Add this mixture to the coconut flakes and mix well to coat. Spread in a thin layer on a baking sheet lined with parchment paper.

Bake for 10 min, stir the flakes and bake again for 6 minutes. Take them out, even if they don't feel crunchy yet. They will harden as they cool.

I'm sharing this recipe on Allergy-Free Wednesday!

Ok, back to WIAW!


Dinner: Packed for work, a big salad with mixed greens, carrot, zucchini, sauerkraut, avocado, brown rice, pumpkin seeds, hemp oil and kelp. YUM!


Dessert: Food-combining no-no, fruit right after dinner! Unsweetened applesauce with blueberries and some almond butter on the side. My stomach seemed ok with it though.

Vegan Delish sized for blog use

Now I want to talk to you all about this lovely app that my lovely blog friend and Healthy Vegan Friday co-host Carrie developed!

For new and veteran vegans and vegetarians, plus those wanting to explore the benefits of a plant-based diet, Vegan Delish is a recipe app available for iPhones and iPads featuring innovative tools such as a digital shopping list and searchable categories including quick & easy, kid-friendly and slow-cooker. Listed as one of the top 20 Food & Drink paid iPhone apps, Vegan Delish inspires users to make whole food, plant-based meals that are as delicious as they are nutritious.

iPhone screenshot

iPhone Screenshot

I am just loving this app! It has so many great features. The recipes are organized by helpful categories like no sugar, oil-free, gluten-free, low sodium, etc., making it easy to find a recipe according to your dietary needs. There are easy functions that let you email and print a recipe and easy Facebook and Twitter Sharing! It lets you rate recipes and save the ones you love to a “Favourites” section. Within each recipe, you can also add ingredients directly to a shopping list which was so convenient! For more involved recipes, you can check off steps as you complete them too and there’s even a kitchen timer in there!

iPad screenshot

iPad Screenshot

This app is so user friendly and well designed. It’s easy to navigate and is so visually stunning! Not to mention the recipes are absolutely drool-worthy and are all based on whole foods, with no scary ingredients and are 100% vegan!

I’ve made 2 recipes from it so far and already have plans to make more. I made the Chocolate Buckwheat Brittle and Saffron Cheese Sauce which both are featured in this week’s WIAW. They are both absolutely wonderful and were so easy to make!


Chocolate Buckwheat Brittle: great on it’s own as a snack or as a smoothie topping. Chocolatey, crunchy and raw!


Saffron Cheese Sauce: an awesome grown-up, elegant flavour. Great as a sauce, dip, or as one of my friend’s suggested, it would make an amazing vegan cheese fondue! I used it in my Smoky Collard Wrap!

If you want to get your hands on this app go to the site here and download it. It’s only $1.99, seriously such a bargain for the quality!

BUT because Carrie is so generous, she is offering to give it to 3 of my readers for free! Simply enter using the Rafflecopter giveaway below. I will announce the winners next Wednesday!a Rafflecopter giveaway

I’ll see you all back here for Healthy Vegan Friday!

raw coconut avocado fries with sweet chilli sauce


Hello friends!

Wow this week is flying by, I can hardly believe it’s Thursday! This past week has been so full of new things, I feel like I’m stumbling through it, barely aware of what I’m doing!

School has started and I have to say I love it so far! My classes are so interesting and totally right up my alley. And while they’re awesome, they move so fast and cover so much, my head is reeling and I have no idea where I’m going to find the time to study and learn it all! I already have two tests next week, gah! Needless to say between school, work, catching up with old friends and exploring the city, I haven’t been cooking very much, at least nothing interesting. Luckily I have a couple recipes on reserve to share with you all.

This recipe is one I’ve been trying to get right for a while and I’m so pleased I finally got it just right. Not that I minded endless trials of it. Because let’s face it, anything with avocado in it is sure to be good.


Today I’m going to share with you my raw coconut avocado fries with sweet chilli dipping sauce!

If you’ve never had avocado fries before, you’re in for a treat. They get all crispy on the outside and stay rich and creamy on the inside. These are coated with a coconut-flax “breading” that brings a bit of tropical sweetness to them and dipping them in the sweet chilli sauce adds some heat. These fries with their sweet and heat really pack a flavour punch!

The sauce on it’s own is amazing too. I found myself putting this sauce on everything! Raw zucchini noodles, pasta, rice, raw veggies, steamed veggies, in wraps, you name it! It’s a great alternative to your store bought chilli sauce being unprocessed and completely sugar-free not to mention it’s raw, meaning all those precious food enzymes are preserved.


this sauce is amazing with sweet potato wedges!

I used a coconut-flax breading on these, which is a great way to get lots of healthy fats in your diet. Omega-3s from the flax, medium-chain triglycerides form the coconut and mono-unsaturated fats from the avocado! Lots of anti-inflammatory bases covered here!

If you don’t have a dehydrator you can definitely try these in your oven on it’s lowest setting, but I wouldn’t recommend using the breading if you are going to bake them at a higher heat. The omega-3s in the flax are very susceptible to high heat, so if you bake them you increase the risk of free radicals forming. Free radicals are nasty little things that act on cancer cells and not in the way we want! So lets all be safe and keep these raw yes?

These would be great as an appetizer or side dish, or you could go really crazy and make them your main meal, I won’t tell anyone ;)


Raw Coconut Avocado Fries with Sweet Chilli Sauce (Vegan, Gluten-free, Sugar-free, Raw)

Ingredients (Serves 4)

Avocado Fries

  • 3 small avocados or 2 medium
  • 1/4 cup coconut flour
  • almond milk
  • 1/3 cup shredded, unsweetened coconut
  • 1/3 cup ground flax seed

Raw Sweet Chilli Sauce (adapted from this recipe)

  • 1/2 cup chopped red pepper
  • 2 tbsp chopped sundried tomato
  • 1/4 cup minced onion
  • 1 clove garlic
  • 1 tsp grated ginger
  • 1/2 a red chilli pepper, with seeds
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 tsp salt
  • 15-20 drops stevia (or to taste)


Avocado Fries

First slice each avocado into wedges. I got about 4 wedges per each half of a small avocado.

Set up you dipping stations! You want to mix the flax seed and coconut flakes and pour onto a plate, a bowl of almond milk (I didn't measure this but a small one is fine) and a small plate with the coconut flour on top.

Now comes the messy part! It's really helpful here to have a "wet" hand and a "dry hand. First coat each wedge in the coconut flour, the dip into the almond milk, then coat in the flax and coconut mixture until the surface is completely covered. Place on a teflex-lined dehydrator tray and repeat for all remaining wedges.

Dehydrate at 105 F for 5-6 hours, until the outsides are crispy. Serve warm, straight from the dehydrator with the sweet chilli sauce. 

Raw Sweet Chilli Sauce

Blend all ingredients together. Keeps well refrigerated for about a week.

Serve with the avocado fries and enjoy!

Hope you all enjoy this recipe! I’ll see you all tomorrow for Healthy Vegan Friday!


I'm sharing this recipe on Slightly-Indulgent Tuesdays, Allergy-Free Wednesday, Real Food Wednesday, Keepin' it Real Thursday, Raw Foods ThursdaysFoodie Friends Friday, Gluten-Free Friday and Wellness Weekend!



wiaw #26: so much hummus

Morning my lovelies! I can’t believe it’s already Wednesday! The last couple of days whooshed past in a blur. Yesterday was my last day working at my job and it hit me hard. I wasn’t expecting to have that kind of reaction! I was almost in tears as I left and no one wanted to see me go either. All my coworkers wrote me a lovely card with the kindest words, which made leaving that much harder.

And while I was sad to go, it does make me happy that I found a place I enjoyed working so much with some really amazing people :)

Now onto the next phase of my life!

I wasn’t going to blog today. But I found myself with a spare hour this morning so instead of packing, which I probably should be doing, I’m sitting down to share with you all one of my most favourite foods lately. Something I’ve been eating pretty constantly for 2 weeks- as a dip, dressing and sauce, this baby does it all!


I have rediscovered my love for hummus in all forms.

Even things that shouldn’t be called hummus, such as dips of the white bean variety are getting roped into this new obsession. There’s something about the creamy smooth dip alive with bold flavours, that is at once filling and light that just does it for me.

Protein packed and filling, hummus really is a vegan’s, or really anyone’s best friend!

Peas and Crayons

This What I Ate Wednesday is therefore and ode to hummus :)


And not just any hummus, rather my little creation of Sundried Tomato and Lemon Hummus.

Alive with the super savoury and flavourful hits of sundried tomatoes and brightened with lemon zest, this dip will dress up any plain veggie, bread or cracker. It makes your tongue do a little happy dance :) In fact, I dare you all not to eat spoonfuls of this straight out of the food processor. I may have eaten at least a quarter of the batch before even moving it into a bowl.

Now this hummus isn’t just a dip! It’s a flavour powerhouse that can jazz up any meal! Stir it into pasta, thin it out for a dressing, spread it onto a sandwich or spoon it on top of cooked grains.

I swear this hummus has magical powers.

Gone are the days of boring food.

Enter: Sundried Tomato and Lemon Hummus


Sundried Tomato and Lemon Hummus (Vegan, Gluten-Free, Sugar-Free)


  • One 19oz can chickpeas, heated (navy beans work well too!)
  • juice and zest of one lemon
  • 2 tbsp tahini
  • 2 cloves garlic
  • 1/2 cup sundried tomatoes (sulphite-free is best)
  • 2 tbsp olive oil


Heat the chickpeas in a pot on the stove top. This will help your hummus become a more creamy consistency.

Put all ingredients except the olive oil in a food processor and run until the beans are broken down and a smooth consistency is reached. Slowly drizzle in the olive oil while the processor is running until full incorporated.

It’s that easy!


Now that this mildly embarrassing gushing session has finished, I wish you all a marvellous Wednesday! I get to go have my hair done. It desperately needs to happen and I just love chatting with my hair dresser. Plus who doesn’t love a little pampering?

post-cleanse wrap-up and an uninspired wiaw

Peas and Crayons

Good Wednesday morning everyone!

Firstly, just want to say a huuuuge THANK YOU to Annie at An Unrefined Vegan and all the other wonderful blogger participants for the Virtual Vegan Potluck. I discovered new blogs and have so man recipes I want to try I just don’t know where I’ll find the time! I’m so glad it was such a success and I already can’t wait until the next one. If you missed the action, check it out here (for my post) or here (for the beginning of the chain).

I have to admit I have been feeling less than stellar the last few days- I feel completely worn out as if I hadn’t slept in days. But I have, so I don’t know what’s happening. In truth it’s been lingering for a couple weeks and exercise has completely fallen to the wayside. I’ve had a couple days where I feel energized, and I took advantage and had a good sweat, but other than that, it’s been low energy and time spent on the couch. I hope this lifts soon because I miss exercising! I also miss feeling inspired, which I haven’t lately. So my eats unfortunately haven’t been super interesting.

Don’t worry though, I have lots of tasty recipes coming up! They were all just created pre-lethargy ;)

I feel I should insert here- I do not think this is the result of my cleanse at all! In fact post-cleanse there is a part of me that feels fantastic…

Post-Cleanse Thoughts

It was such a rewarding, positive and fun experience that left me feeling ready for the warmer months! I don’t feel as weighed down anymore and feel like my digestive system has been given lots of rest resulting in a little less tummy-trouble than usual! And as I discussed before the experiments with other detoxing practices such as dry skin brushing, yoga, getting a full 8 hours sleep, meditation, positive affirmations, deep breathing etc. were all very rewarding and I plan on incorporating those more fully into my daily life. There are quite a few items there that I never mentioned on the blog, but that’s because I want to wait until I have a more solid practice and understanding of them before I share my thoughts! I truly do feel I have come out of the cleanse healthier, detoxified and more positive!

Some changes I noticed:

  • Softer skin– I think this is the result of both the dry skin brushing and an emphasis on healthy fats
  • Stronger nails– I used to have very brittle nails that peeled and that barely grew! Now they are strong I can actually grow them past the slightest little white line :)
  • Fewer breakouts– I tend to have pretty good skin, but I noticed that after the initial outpouring of toxins from my body I got fewer breakouts and those I got healed faster!
  • Increased regularity– I’m sure I don’t been to get too into detail with this, you all get it!
  • A more positive outlook: I worked hard on self-love and gratitude throughout the cleanse and I have definitely noticed increased kindness towards myself and others.
  • Fewer afternoon slumps– since giving up coffee and drastically reducing my intake of caffeine I notice I don’t get that loss of energy in the afternoons
  • Cravings for raw foods– I genuinely crave raw fruits and vegetables now, anything with high water content. While I still crave sweets (didn’t cure myself of that!), I find fruits and much less-sweetened treats satisfy that craving. I relied primarily on stevia and dates throughout my cleanse and I think this is something I’ll continue

Stay tuned for more on my cleanse- I have a post coming up that I think will really show you all just how much I gained!

Jumping back to the last few days, I think my exhaustion is sprouting from somewhere else. And those iron tablets I’ve been taking just aren’t the little energy bullets they once were. Ah well. I will continue to listen to my body, get lots of rest and hopefully emerge from this soon!

And of course, now that my cleanse is over, I am reintroducing foods such as soy and sweeteners. I am trying to eat mostly according to the cleanse principles though because I loved the way I felt eating that way! Still lots of raw foods, not nearly as much soy or sugar and lots of psuedograins, nuts and seeds.  I think I’ve found a way of eating that my body really loves!

So here is this week’s WIAW!



A blueberry-pomegranate smoothie which followed lemon water!



An apple with a raw nut butter I concocted. It’s delish let me tell you…. ;)



This is actually a picture of when I made this up for dinner the night before. I packaged half of it up for leftovers but this photo was nicer. It’s tons of steamed and raw vegetables with an avocado “sauce/spread” that I make up all the time. I spread it on toast, put in on pasta, dip veggies into it. It’s fantastic. I finally got around to measuring the basic ingredients so I could share it with you. Scroll to the bottom to find it!



A terrible looking, but delicious green smoothie! This one has 1/2 a frozen banana, an orange, spinach, raspberries, spirulina, hemp seeds, coconut water, walnut milk, vanilla and ice. Topped with a little blueberry swirl and puffed millet.


A couple of these coconut butter-covered goji-berry bites. They are pretty good, but not quite blog-worthy.



A snack plate type thing. Chopper red pepper, pickles, sauerkraut, more of the avocado dip and a teff flour tortilla. I bought the tortillas ages ago in Quebec but hadn’t tried them yet. I like them a lot more than brown rice flour ones. These are actually pliable and don’t break when you try and roll them! This was followed by another goji-bite and some tea!


Avocado “Everything” Spread (Vegan, Gluten-Free, Sugar-Free, Raw)

I call this an “everything” spread because it’s good on everything! In it’s most basic version (*starred ingredients only) I love it spread on toast (my mom says it reminds her of eggs on toast), but it’s also great as a dip, on veggies, on pasta, etc. Sometimes I like to jazz it up a little by adding the rest of the ingredients. It’s so easy to throw together too and there are so many ways you could vary it!

  • 1 avocado, mashed*
  • 1 tbsp tahini
  • 1 tbsp nutritional yeast*
  • 1/2 tsp cumin
  • 1/2 tsp lemon juice/lime juice/apple cider vinegar, etc.
  • couple pinched red pepper flakes*
  • salt and pepper to taste*

Mix it all up in a bowl and serve! It’s great with fresh herbs tossed in it as well. Feel free to mix up the seasonings to your taste. This is just the most basic way I do it!

**UPDATED to include variations based on my own and others’ ideas!

Possible variations:

  • mustard (dijon, honey, etc.)
  • add a sweetener like dates or agave
  • fresh herbs like dill, parsley or coriander
  • add water or non dairy milk to make a dressing
  • let your imagination run wild! Coconut? Sundried tomatoes?  Go for it!

And that concludes this WIAW. Thanks for Jenn at Peas and Crayons again for hosting!

I’ll just apologize in advance if I blog a little less often while I try and sort out this energy thing. Even writing this post took a huge amount of effort. I’m hoping to keep writing because I love it but I also recognize that I need rest. Thanks in advance for being understanding :)

Have a good rest of the week everyone!

wiaw # 8! raw cashew tomato dip for the win

Wow I can’t believe this is already the second WIAW of my cleanse! This is flying by, and I honestly don’t feel deprived or like I’m missing out on my favourite foods. I think it’s because instead of focusing on all the things I can’t have (which is really easy to do in a cleanse since you are cutting specific things out), I’m focusing on all the things I can enjoy! It’s gotten me to try some really delicious foods and dishes that I never would have otherwise (i.e.: non-chocolate desserts). I can’t wait to show you guys all the delicious foods I’ve been eating and creating!

I really think this is the key to any change in diet, whether it’s a small one like reducing sugar consumption or large like going vegetarian or gluten-free:

Focus on the positive! What you CAN eat, not what you CAN’T. What new dishes you get to try, not the old favourites. The new adventures you get to have instead of the comfortable stand-bys. And that being said, look at what you already eat that already fits in with your diet change.

This has helped a ton over the last few weeks, especially since at work I am surrounded by delicious caffeinated and sugar-laden beverages. I just think about all the delicious drinks I can make at home!

In other news: dehydrating is coming along nicely! I have now successfully made some granola and plan on trying out some more cookies tomorrow! I think I’m getting the hang of this thing :)

And now onto…

 WIAW: Cleanse Edition #2!

Pre-breakfast and Breakfast

Pre-breakfast was the usual glass of lemon water


Breakfast was a super-delicious green smoothie that I’m calling a blueberry pomegranate smoothie. So packed with antioxidants! Accompanied by a mug of Dandy Blend with a drop of chocolate stevia and hazelnut milk. Definitely helped warm me up after the chilling smoothie.

Mini Meals/Snacks


a pear


Sprouted quinoa with a raw “meat sauce” that I concocted. Has a really meaty texture!


A romaine wrap with the above mentioned meat sauce (I made A LOT of it) and a raw cookie topped with cashew cream (I may have had a few more of these after the picture but ssshhhh). I wasn’t too sure about those cookies at first, but then I found myself continually going back for more! And iced with cashew cream, I mean what isn’t good with cashew cream?? For this cashew cream I blended in dates and it gave an earthy sweetness. Thanks for the suggestion Lou!



An AMAZING dinner: Sweet Potato Fries with Raw Cashew Tomato Dip and Spirulina Steamed Greens. This obviously wasn’t a raw meal, but that’s ok! I still met my goals for the day and this is definitely still nutritious! Recipes below!

Sweet Potato Fries with Raw Cashew Tomato Dip (Vegan, Gluten-free, Sugar-Free)

These fries have just the right amount of spice and the cashew tomato dip is so good, I swear I could just eat spoonfuls of it! It doesn’t taste exactly like ketchup- it’s creamier and not quite as sweet, but I would use it anywhere I would use ketchup. And don’t be afraid to load it on- Cashews give this dip loads of healthy fats and there is no added sugar! Dip away my friends!



  • 1 sweet potato
  • 1 tsp avocado oil (or whatever high-smoke-point oil you choose!)
  • 1/2 tsp cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp oregano

Slice the sweet potato into fries and toss with the other ingredients to coat. Bake at 350°F for about 45 min, until soft on the inside and crispy on the outside, turning once halfway.

Raw Cashew Tomato Dip:

  • 1/4 cup raw cashews, soaked
  • 1/4 cup sundried tomatoes
  • 1/2 cup halved cherry tomatoes (I’m sure any tomato you choose would work)
  • 1/4 cup water
  • 1 tsp apple cider vinegar
  • 3/4 tsp garlic powder
  • heaping 1/4 tsp sea salt
  • 2 drops stevia
  • fresh ground pepper to taste
  • 1/16 tsp all spice + an extra little pinch (this really made the dip for me!)

Blend all ingredients together. Store in a sealed container in the fridge. Some separation will occur, but just stir before using and you’re good to go.

Spirulina Steamed Greens (Vegan, Gluten-Free, Sugar-Free)


These greens have loads of flavour from the nutritional yeast and coconut aminos and are nutritional powerhouses! The spirulina (a blue-green algae) is a complete protein and has loads of good minerals and vitamins (like Vitamin A and B12 and iron), the coconut aminos has amino acids and the nutritional yeast has B12! And of course there are the greens themselves- steamed spinach and kale are packed full of the good stuff. Spirulina is quite bitter, which is why I only used a very small amount. Feel free to use whichever greens you have/prefer.

  • 1 handful raw, chopped kale
  • 1 handful baby spinach
  • 1/2 tsp coconut aminos
  • 1/2 tsp nutritional yeast
  • 1/16 tsp spirulina

Lightly steam the spinach and kale for about 1-2 min then remove. When ready to serve, sprinkle the remaining ingredients of top!

Thanks for checking out this WIAW and thanks of course to Jen at Peas and Crayons for hosting it!