Maple Caramelized Parsnip & Golden Beets

Ingredients: 1lb Organic Parsnip, peeled or scrubbed and cut in chunks

1lb Organic Golden Beets, peeled, cut in wedges, slightly thinner than parsnip

Organic coconut oil

3-4 Tbsp Organic Maple Syrup

2 Tbsp Organic Apple Cider Vinegar

1 Tbsp Organic Lemon Juice

1 sprig Organic fresh Rosemary

Sea salt and Organic black pepper to taste


Directions: Preheat oven to 400 degrees. Toss veggies with maple syrup, lemon and vinegar. Season and add a couple dollops of coconut oil and the rosemary. Roast 35-45 minutes until tender and golden on edges. Adjust seasoning if needed and serve with a stellar Easter meal. This is also great as a kale salad topper, make a little extra “dressing” and toss with kale while veggies are roasting. Arrange on top to wilt the kale and serve hot or room temperature.


Spicy Broccoli Cashew Stir Fry

Ingredients: 1 bunch Organic Broccoli, cut into florets, stems cut in wedges

½ lb Organic Crimini Mushroom, sliced thick

1 small Organic Red Onion, sliced in half moons

2 cloves Organic Garlic, sliced thinly

1/3 cup Organic raw Cashew

1 tbsp Organic Lemon juice

1tbsp Organic Balsamic Vinegar

2 tbsp Organic Tamari

1tsp Organic Sriracha sauce

1 tbsp Organic fresh ground Peanut Butter

1 thumb size Organic Ginger, sliced thinly

1 tsp Organic Coconut Sugar

Directions: Blend sauce ingredients in a mason jar with a hand blender. Add a splash of water if it is too thick. Saute garlic and onion in a little oil until turning translucent. Add mushrooms and stirfry for about 2 minutes, then add the broccoli and sauce continuing to stir for about 5 minutes. Do not over cook, broccoli should still be a little firm. Toss with cashew and serve. Serve with some vermicelli noodles or a bowl of jasmine rice.


Jewel Yam & Chard Stew with Peanuts

Ingredients: 2 tbsp Organic coconut oil

1 Organic yellow onion, chopped

1 tsp Organic cumin seeds

3 or 4 Organic jewel yam, cut into chunks

½ tsp Organic chilli flakes

½ tsp Sea salt

1 can Organic diced tomato

½ cup Organic roasted peanuts

1 bunch Organic chard, leaves and stems, washed and roughly chopped


Directions: Heat a large saucepan with a lid over a medium heat and add the oil. Add the onion and fry until light golden. Stir in the cumin seeds until fragrant, about 1 min, then add the sweet potato, chilli flakes, tomatoes and 3 cups of water. Stir, cover and bring to the boil, then uncover and simmer for 15 mins.

Meanwhile, whizz the peanuts in a food processor until finely ground, but stop before you end up with peanut butter. Add them to the stew, stir and taste for seasoning – you may want to add a pinch more salt. Simmer for a further 15 mins, stirring frequently.

Finally, stir in the chard. Return to the boil and simmer, covered, stirring occasionally, for 8-10 mins or until the chard is cooked. Serve piping hot with plenty of freshly ground black pepper.


Lacinato Kale & Golden Beets in Lemon Tahini Dressing

Ingredients: 1 bunch organic lacinato kale, stems removed, cut in fat ribbons

2-3 organic golden beet, roasted

2 organic green onions, sliced thin

¼ cup organic sunflower seeds, tossed with 1 tsp organic tamari & roasted

1 organic meyer lemon juiced, about 1 tbsp zest

¼ cup organic tahini

1 lg clove organic garlic

3 tbsp nutritional yeast

3 tbsp organic extra virgin olive oil

½ tsp sea salt


Directions: Wrap beets in foil and roast at 395 30-45min until they can be pierced with a fork. While they cook, blend the dressing ingredients together, using about half the mixture, combine with kale. If you don’t mind getting your hands messy, mix thoroughly with your hands (this will soften the kale and give it great texture!) and let sit while the beets roast. Roast the sunflower seeds for the last 5 minutes with the beets. When the beets are cooked and cool enough to handle, peel and slice in wedges. Toss beets, green onions, and sunflower seeds with the dressed kale, add more dressing and adjust seasoning if needed and serve. This is also great warm over quinoa (or any other grain), with wilted kale.



One Pot Quinoa with Spinach & Butternut Squash


1 Organic Leek, washed well and sliced thinly (I use the green parts too)

½ Organic Butternut Squash, peeled and cubed

1 bunch Organic Spinach, stems trimmed, washed and torn

½ Organic Lemon, sliced in thin circles then quartered, and zested

1 cup Organic Quinoa

2 cloves Organic Garlic

2 cups filtered water + 1 cube Organic veggie stock (or 2 cups of homemade)

¼ cup Organic Basil, sliced in ribbons

¼ cup Organic Hemp hearts

Sea salt & Organic Black Pepper to taste



Heat a little oil in a large pot over med-high heat. Add the garlic & leeks (adding green parts first, then white). Cook, stirring occasionally, until softened, about 5 minutes. Add the broth, squash, quinoa and lemon pieces with zest, bring to a boil. Give it a good stir, turn temperature down to low and put a lid on cook about 15 minutes, until the quinoa has absorbed the stock and squash is tender. Add spinach, basil and hemp hearts and stir well. Remove from heat, put lid back on and let the spinach wilt, season well and serve.


Rainbow Slaw


  • 3tbsp fresh Organic lemon juice
  • 2tsp Organic apple cider vinegar
  • 1tbsp Local honey
  • Sea Salt and Organic black pepper to taste
  • 2teaspoons Organic Dijon mustard
  • 3tbsp Organic Hemp oil (or other organic oil)
  • ¼cup Organic greek yogurt
  • 1or 2 Organic carrots
  • 2stalks Organic celery
  • ¼Organic red cabbage
  • 2 Organic apples
  • ¼ cup Organic pumpkin seeds

Directions: Whisk dressing ingredients together. Grate the cabbage and carrot and slice the celery and apples thinly. Toss with dressing and let sit in refrigerator at least a half hour. Check seasoning and adjust if needed. Sprinkle with pumpkin seeds and serve.



Yam & Kale Fritters

Ingredients: 2 Organic Jewel Yam roasted (skin on) & peeled, pureed

2 cups cooked Organic Quinoa

1/2 bunch Organic Green kale, sliced in ribbons

2 local farm eggs (or the vegan equivalent)

½ cup panko, bread crumbs or almond meal

juice and zest of 1 Organic Lemon

½ cup Organic Basil, sliced in ribbons

¼ cup Nutritional Yeast or Organic Parmesan(optional)

¼ tsp Smoked Paprika

Sea salt & Organic Black pepper to taste

Organic coconut oil for frying


Directions: Combine all ingredients and mix well. Scoop balls and fry on med-high heat until crispy and browning on edges, set on paper towel to soak up any remaining oil. Serve with a big salad and some herbed greek yogurt.


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Swiss Chard Rolls – Samosa Style


  • 2 tsp organic black mustard seeds (yellow are fine if you can’t find black), toasted
  • 1 tsp organic garam masala
  • 1 tsp organic ground cumin
  • 1 tsp organic ground coriander
  • 1 hot pepper of choice, seeded and minced, or a pinch of organic chili flakes
  • 1 tbsp grated organic ginger
  • ¼ cup organic cilantro
, chopped fine
  • 1 organic yellow onion, diced
  • 2 organic potatoes, diced
  • ½ organic cauliflower, chopped
  • 1 bunch organic swiss chard
  • sea salt to taste

Directions: Cut stems from chard, and chop the stems.
Fill the sink with some cold water and ice. Boil a large pot of salted water and carefully put a leaf at a time in. Boil for about 30 seconds then put in sink bath. When all are cooked and cooled, drain and pat leaves dry. Using the same water boil the chopped/diced potato and cauliflower until cooked but still firm, drain. Saute onion in a little oil. Once the onion is yellowing, reduce heat to medium-low and add the mustard seeds, coriander, garam masala, cumin, hot pepper, ginger, as it cooks, try to break up the mustard seeds with the back of your flipper. After about 5mins remove from heat and stir in cooked veggies and cilantro. Season with sea salt and mix well. Preheat oven to 350 degrees. Spoon filling into center of chard leaf and roll like a burrito. Place rolls in a baking dish, pour a small amount of water over and cover with aluminum foil. Bake for about 25mins, serve with mango chutney.


Chili Flake & Parmesan Green Beans

Ingredients: 1lb Organic Green Bean, ends trimmed

1 bunch Organic Green Kale, stems removed, washed and torn

1 Organic Portabella Mushroom, sliced

1 Organic Red Onion, sliced in half moons

3 clove Organic Garlic, minced

½ Organic Meyer Lemon, juice and zested

¼ cup Organic White Wine

¼ – ½ tsp Organic Chili Flakes (depending on how spicy you like it)

Sea salt & Organic Black Pepper to taste

1/3 -1/2 cup Organic Parmesan cheese


Directions: Heat a little EVO or coconut oil in a large frying pan. Saute onion and garlic until translucent. Add mushroom and beans, season well (I use a fair bit of salt & pepper for this one) and stir until mushrooms are softening. Pour in wine and chili flakes, cook about 5 minutes. Add kale and lemon, stir for another 5 minutes or until kale is just wilted. Top with parmesan and serve.


Baby Bok Choy with Homemade Peanut Sauce

Ingredients: 3 or 4 bunches Organic Baby Bok Choy, ends trimmed, leaves washed

2 cloves Organic Garlic, minced

½ Organic Red Onion, minced

1 tbsp Organic Ginger, minced

3 tbsp Organic Peanut Butter (did you know we grind fresh peanut butter, just the nuts no weird stuff added, bring in your own jar too if you want!)

1 tbsp Organic Lime juice

2 tbsp Organic Tamari

1 tbsp Organic Coconut oil

1 tsp Organic Coconut Sugar (any organic sugar or honey would work)

1 tsp Organic Rice Vinegar

¼ cup water

Directions: Heat oil and sauté onion, garlic & ginger until just beginning to turn translucent. Add the rest of the sauce ingredients and simmer for about a minute until it has thickened. Add bok choy and stir for another minute, don’t overcook, you just want these wilted and warm. Serve over a bed of jasmine rice with some chopped cilantro and roasted peanuts to top.