lemon poppyseed truffles for a very special baby shower


Today is a very special post. You see, the lovely and wonderful Ella of Pure Ella is having a baby (and very soon!). Since we can’t all be physically together but we wanted to celebrate this wonderful occasion, myself and other bloggers have decided to come together and throw her a virtual baby shower!

If you don’t know Ella, well shame on you, head over to her blog right this second! The recipes are delicious, simple, accessible and gorgeously photographed. Ella is also one of the kindest most beautiful souls you will ever come across. Is it any wonder we had to celebrate her?

lemon poppyseed truffles #vegan #glutenfree #paleo

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lemon raspberry quinoa pancakes


Today I’m really excited to share with you all another pancake recipe! Yes that’s right, I’ve had TWO pancakes successes recently! I think my relationship with pancakes might finally be changing!

These lemon raspberry quinoa pancakes don’t use any flour, rather used soaked whole quinoa grains to preserve maximum nutrition and make them easily digestible!

I bet you want the recipe, don’t you? Well then please make your way on over to Wendy’s blog, Cooking Quinoa!

And while you’re over there, wish her congratulations, she just welcomed a precious little girl, Skye to her family :)


And just before I go, I want to show off what I got in this month’s Vegan Food Swap!

2013-04-26 12.02.06

With all of my restrictions, Jessica had quite the task- no gluten, no refined sugar, no nightshades, etc. And she did amazing! Included was:

  • Giddy YoYo Vanilla Bean and Mountain Salt raw chocolate bar- my absolute favourite!
  • Nüd Food Carrot crackers- the person who started this company actually went to the same school as me which is pretty cool. These are raw and vegan but I can never justify buying them though so these were a treat! I’ve also had the Green Energy ones before which are great!
  • Higher Living Vitality Tea- a delicious herbal blend that I’ve been enjoying every night!

Thank you so much Jessica!

Now if you live in Canada and want to get involved in some vegan swapping, sign up at MeShell in Your City!

Now get on over to Cooking Quinoa for my pancake recipe!

I'm sharing these on Allergy-Free Wednesday.

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?

lemon-apricot-hemp power bars


Hello again! How was everyone’s weekend? Mine was relaxing and refreshing which was exactly what I needed. I was in Quebec visiting my grandparents with my mom, and my aunt and uncle were around as well so it was really nice to catch up with everyone and have some quality family time. I really don’t see them enough! They only live 3 hours away but that makes seeing them tricky, especially with everyone’s conflicting schedules. I was really good this weekend too and stuck to my cleanse. I was prepared beforehand with loads of goodies and meals so I never went hungry and even came back with extra food. I even managed to turn down the red wine that was repeatedly offered, which was tough, but I’m glad I stuck to it!


Made some salads in a jar, inspired by Pinterest! In there are loads of goodies like blueberry-dijon dressing (of my own creation), marinated mushrooms, tomatoes, red pepper, avocado, sprouted quinoa and romaine lettuce! Got me through 2 lunches and man were they filling!


The rest of the loot (left to right): chia seed porridge with pecan butter and some chopped berries, a banana, lemon-apricot-hemp power bars, sunflower seed hummus and baby carrots (didn’t end up eating), an Asian pear, some hemp seed alfredo sauce with a zucchini to make noodles (didn’t end up eating), salads and kitchari. Also brought Dandy blend, herbal tea and stevia.

So with a little planning ahead I was able to stick to my cleanse 100%, eat healthy and high raw (2 meals and 2 snacks/day!) and didn’t feel deprived. Very successful trip :)

I also took the opportunity to leave my laptop at home which was refreshing. So instead of spending time reading blogs, twitter, Pinterest and Facebook, I spent more time reading and spending time with loved ones. Doing that for a whole weekend is very rare, especially lately and I definitely appreciated not having the distractions!

And now for a recipe! These power pars are great for fuelling a long day or a workout, or just tiding you over until the next meal. They are light tasting, so great for spring and sweet enough that you could eat them as dessert and any sweet craving would be dealt with. They have no added fats or sugars and have tons of protein from the hemp seeds. They’ll actually help keep you full too what with all the fibre from the dates, hemp seeds, cashews and apricots and of course cashews are loaded with healthy fats :). These are best when eaten chilled since they do get softer when left at room temperature. Not a problem really, they still taste good, I just prefer the texture chilled. This make 12 small-sized bars, about 1/2 the size of a regular Larabar, so for a more substantial snack just cut them bigger or eat 2!


Lemon-Apricot-Hemp Power Bars (Vegan, Gluten-Free, Sugar-Free, Raw)

Makes 12 small bars.

  • 3/4 cup raw cashews
  • 1/2 cup shelled hemp seeds
  • 1/2 cup medjool dates
  • 1/2 cup apricots (make sure they aren’t sweetened)
  • splash of vanilla extract
  • juice and zest of 1 lemon

First add the cashews to the food processor and pulse until in small pieces. Add all of the other ingredients and process together until the ingredients get very sticky and form a ball. Line a baking dish with plastic wrap (I used a small lasagne pan, but whatever size you want) and press the mixture into the pan making sure it’s even and well packed. Cover with plastic wrap and freeze for about 30 min, until solid. Take out from the freezer and cut into bars. I individually wrapped them for easy snacking. Store in the fridge until ready to eat.

Happy Monday!

I am submitting this post to: Allergy Free Wednesdays, Allergy Friendly Fridays and Wellness Weekends!

lemon coconut hemp seed bites


I am feeling all spring-like suddenly, which is a huge change from how I felt 2 days ago! Maybe it was that extra 15 minutes I spent this morning doing yoga (yay for me time!), or it could just be the presence of Easter themed decorations and candies that are crowding store shelves these days. I always liked Easter- not only because it was a day to eat loads of chocolate with zero guilt, but because it signalled that spring was on its way! Time for pastel colours, more time outside and fresh tasting foods. It was with this spirit that I created a new hemp bite- lemon coconut ones to be specific!


These have a lovely zesty flavour from the lemon zest and coconut adds a nice sweetness. The hemp seeds of course give this candy some wicked nutrition (see this post for more info!). The coconut oil that I put in not only helps them firm up when you put them in the freezer, but it gives them a melt-away quality when you bite into them. Great as an energizing snack or something sweet after a meal. These will definitely be made again!

Lemon Coconut Hemp Seed Bites (Vegan, Gluten-Free, Refined Sugar-Free, Raw)

Makes 22 bites.

  • 3/4 cup shelled hemp seeds
  • 1/2 cup unsweetened coconut flakes (I used medium size)
  • 1/4 cup agave/coconut nectar
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • pinch of salt
  • 2 tbsp coconut oil
  • 1/3 cup unsweetened coconut flakes for rolling

Take the first 6 ingredients and combine in a blender or food processor until a dough forms that is fairly smooth. Adjust sweetness to taste. Melt the coconut oil very gently over low heat until just melted. Then while the blender or food processor is running add the coconut oil in and mix until evenly distributed.

Now take spoonfuls out and shape into balls. The dough will feel a little oily but don’t worry, the chilled bites will not be! Put the 1/3 cup coconut flakes on a flat plate and roll each ball in the coconut. Place the finished bites onto a baking sheet covered with parchment paper and when all are finished put in the freezer for at least 1/2 an hour to firm up. Store in the fridge or freezer.


Now I know Easter generally means chocolate, but I would be more than happy to find some of these treats in my fridge come Easter morning. The way they almost melt in your mouth makes them seem like a rich indulgence but they are so healthy you can indulge in a few! I did just this on a couple occasions ;). Plus they are kinda sorta egg-shaped right? Although I don’t recommend using these for Easter egg hunts. Due to the coconut oil in them, they can become soft and melty at room temperature so store in the fridge or freezer. My preference was the freezer, I liked them a little more solid, but the fridge is great too!

Next up I have another raw recipe that I think would make an awesome Easter morning breakfast. They use leftover hazelnut pulp from making hazelnut milk and can be made way in advance! Check in soon for the recipe :)

Happy Saturday!

I am sharing this recipe at: Wellness Weekends, Allergy Friendly Fridays, Allergy-Free Wednesdays, Slightly Indulgent Tuesdays Raw Food Thursdays and Allergy Free Lunchbox Love!

healthified green tea lemonade

To all of you in Ontario, isn’t it just gorgeous out today??

By the end of my shift at work I was definitely craving something cold and refreshing! I could have chosen many of the overly sweetened iced and blended beverages out there, but I wasn’t quite willing to overload on all the sugars and syrups typically used in these. So what could I do but make my own? I settled on some green tea lemonade- a fresh note from the citrus and all the goodness from green tea.

It’s super quick and easy to make which feels particularly fitting today- I don’t know about the rest of you but I really felt turning the clocks an hour forward. I forgot it was happening until it was too late and ended up getting wayyy too little sleep.

Healthy Green Tea Lemonade (Vegan, Gluten-Free, Sugar-Free)

  • 1 cup chilled green tea (I used this brand which I discuss why I love it in this post)
  • 1 cup cold, filtered water
  • juice of half a lemon
  • 5 drops of stevia (just the normal, no flavour stuff)
  • ice
  • lemon to garnish

First make your green tea. I made a large batch of chilled green tea to keep around to add to smoothies and to make more of these :) and used 3 tea bags in 4 cups of water. Followed the directions on the package and steeped for 3 min,

Then juice your lemon. Add the lemon juice, water, tea and stevia to either a martini shaker and shake away, or just add it all to a glass and stir well. Serve over ice and garnish with a lemon wedge.

So easy and refreshing!

Enjoy the rest of your weekend everyone :)