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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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Make fancy veggie noodles and salad creations at home with three fast and easy interchangeable blades! Watch Judy Fleming, Director of Hallelujah Acres Canada, as she creates this raw zucchini pasta and a Beet/Sweet Potato/Carrot salad in today’s video. Get the recipe for the raw tomato sauce below.

Make a purchase of at least $100 in the month of April for a chance to win your own Spirooli! You must have at least one HA private label product in your …

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