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Pumpkin Parfait with Granola Crumble

Yesterday we had a Pumpkin themed class here at our Toronto location. All of the recipes prepared featured the pie pumpkin – a pumpkin grown for eating rather than decorating. Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves and even the flowers. We added pumpkin to a number of recipes with spices such as nutmeg, cinnamon, cloves and ginger. Here is a recipe for …

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Avocado Stuffed Tomatoes


From Judy Fleming’s upcoming Recipe Book “Foods from Around the World” where she takes foods from different regions around the world and creates healthy, vegan recipes using these different foods. Today we’ve taken foods from South America to create these raw stuffed tomatoes. Serve them with your lunch or as an appetizer for dinner.

Stuffed Tomato with Quinoa and Avocado

Take small tomatoes, slice of the top and hollow out the inside (cut them into small pieces and put aside …

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From Judy Fleming’s upcoming Recipe Book “Foods from Around the World” where she takes foods from different regions around the world and creates healthy, vegan recipes using these different foods. Today we’ve taken foods from Oriental Cuisine to create this Bok Choy & Bell Pepper Salad with a Lemon Poppy Seed Dressing.

serves 2-4

Put the following ingredients in a large salad bowl:

  • 1 large Bok Choy (chopped finely)
  • 2 cups red bell peppers (cubed)
  • 1 cup sliced water chestnuts


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