Vegan Lettuce Boats

Great as a healthy snack, quick lunch or dinner during the summer months. Makes 4 large lettuce boats – use organic produce where possible. 2 cups cooked chickpeas or butter beans (canned are ok to use) – mashed 1 large stalk celery, diced 1 small cucumber, diced 1 large carrot, grated, peeled 1 clove of garlic, minced 2 ripe avocados, pitted and mashed 1 1/2 tablespoons Dijon mustard 2-3 tablespoons lemon juice (or to taste) 2-3 Fresh sliced tomatoes Himalayan rock salt and black pepper to taste To make up the lettuce boats: Leaves from 1 head of Romaine lettuce, washed... View Article

Fruit Pizza

1 ‘pizza’ makes 8 smalls slices Ingredients (choose organic where possible) 1 small watermelon 1 cup of yogurt (Greek yogurt or coconut yogurt works best) Mixed fruit of choice, I recommend sliced bananas, kiwi, blueberries and strawberries. honey or maple syrup Sprinkle with seeds, flaked almonds or dried coconut flakes Directions: Using a sharp knife, cut off a slice of watermelon right down the middle, about 2-3 inches thick. Spread an even layer of yogurt onto the watermelon leaving a bit of empty space on the outer edge (where your “pizza crust” is) Layer your fresh fruit on top as you please,... View Article

Learn how to make the perfect kale chips

Health Coach Favourite: Kale Chips Ingredients 3 large stalks of curly kale 1 tsp of coconut oil Rock salt for seasoning Direction Pre-heat the oven to 120 degrees (keep the temperature low during the entire cooking process). Carefully strip the leaves from the stalks using a sharp knife and divide into ‘chip’ size pieces. Wash the leaves and then pat dry using a paper towel. In a shallow oven dish, heat the coconut oil in the oven until melted. Remove the coconut oil from the oven and carefully coat and cover the kale chips in the oil. Place the kale... View Article