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It is always nice to add some colourful raw veggies to the basic pasta salad to make it healthier!

The Salad

serves 4

1st make the pasta – here we have used a rice tricoloured pasta made up of many shapes. Follow the cooking instructions on the package. (about 10-15 minutes)

  • 2 cups uncooked pasta
  • 4 cups purified water
  • 1 tsp sea salt

Once the pasta is cooked and drained, add the following to the cold pasta:

  • 2 tbsp sesame


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The Slider

makes 12 (these can be stored in the freezer for up to a month)

Put the following in a large bowl and let sit while you get everything else ready:

  • 1 cup slightly ground flax seed
  • ½ cup pumpkin seeds
  • 1 ½ cups water

Process the following ingredients in your food processor until chunky only:

  • 1 tomato (quartered)
  • ½ cup of each diced: celery, zucchini, red cabbage
  • 1 beet (quartered)
  • ¼ cup onion (diced)
  • 1 tsp of each:


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Green Veggie Bake

serves 2-4

  • 10-15 Brussels sprouts (cut in half)
  • 1 cup green beans (take off the tips and cut in half)
  • 1 cup broccoli florets (sliced into bite sized pieces)
  • ¼ cup pine nuts
  • ¼ cup finely chopped onion
  • 2 garlic cloves (minced finely)
  • 4-6 dates diced into small pieces

In a large frying pan add the onion and garlic and sauté until tender.

Add ½ cup water and steam the Brussels sprout, broccoli & green beans until …

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