top of page


Quinoa Salad


2 cups quinoa

1 red onion, diced

2 coloured bell peppers, diced

1/3 cup cilantro, chopped

2 tablespoons chives, chopped

1 cup kalamata olives, pitted and chopped

1/4 cup pine nuts, roasted

1/2 cup vegan feta cheese, cubed (optional)


1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice

salt & pepper to taste 

Cook quinoa and chill in fridge. Whisk together dressing ingredients and set aside. Combine quinoa and remaining salad ingredients in a large bowl. Add dressing and mix thoroughly. Enjoy!

Can be made vegan if feta is not added.

Basil Pesto

4 tablespoons extra virgin olive oil
3 cloves garlic
1/3 cup pine nuts
2 gently packed cups basil
salt and pepper to taste

1/3 cup nutritional yeast

In blender or food processor combine olive oil and garlic. Blend until garlic is well chopped. Add pine nuts and basil until mixture forms a paste. Blend in salt, pepper, and parmesan or nutritional yeast until well combined. Add more olive oil until desired consistency is reached.

Store in an airtight container in the refrigerator for
up to a week, or freeze up to two months.


3 ripe avocadoes

3 coloured bell peppers, diced

1 red onion, diced

4 cloves of garlic, minced

1/4 cup cilantro, chopped

2 lemons, juiced

dash of hot sauce (optional)

salt and pepper to taste

Mash avocadoes in a medium bowl, add remaining ingredients. For best results, chill for 2 hours before serving.

Kale Chips

1 bunch of kale

1 tablespoon extra virgin olive oil

salt to taste

Preheat oven to 350° fahrenheit.

De-stem the kale, tear into bite size pieces and place in a large bowl. Massage olive oil into kale. Place on parchment lined baking sheet, so that the pieces are not touching each other, and season with salt. Bake for 15-20 minutes until crispy, checking periodically. 

Enjoy on their own, or with a dip such as ketchup or sriracha.

bottom of page