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Baked Potato

Take any baking potato with skin on and back until fork tender at 400F for about 1 hour.

You will also need some diced red peppers, broccoli florets and thinly diced onion (all raw)

Cut the potatoes length-wise then top with the chopped veggies and drizzle with olive oil – place in your oven for 20 minutes at 375F to warm up the veggies.

Season with sea salt and powdered garlic. Serve hot with the salad below.


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Slice an eggplant into ½” slices and sprinkle with sea salt and put aside while you prepare the Couscous Batter and the Tomato Dressing.

Couscous Batter

Put the following ingredients in a small bowl and mix with a fork:

  • ½ cup couscous
  • 2 tbsp. nutritional yeast
  • Pinch of sea salt
  • ½ tsp. garlic powder
  • 2 tbsp. gluten free flour

Tomato Dressing

Process the following in your mini blender until well mixed:

  • ½ cup olive oil
  • ¼ cup apple cider vinegar

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