The retreat centre on the magical island of Cortes in British Columbia boasts a garden widely known for its bounty that fuels both the creatives in the kitchen and those attending workshops. I had the good fortune to both cook and teach there and have long adored this dressing which is often used to drizzle and elevate the greens grown on site. I have altered the recipe a bit to incorporate avocado oil which I love so much as it has a very similar fatty acid profile to olive oil, but doesn’t have the intense flavour that would overpower the

This winter dish is just brimming with nourishing anti-inflammatory spices. In the chillier months when agni—the“digestive fire”—can struggle to get lit, these spices provide digestive aid, helping to transform food into fuel. Though British versions feature meat, the original South Indian recipes typically didn’t, so chickpeas are an ideal ingredient, lending both texture and substance to this hearty dish. If your family likes a little heat, add some cayenne to boost circulation and support the immune system! Mulligatawny Stew Recipe. Ingredients: 3-4 Tbsp coconut oil 1 onion, diced 2 large carrots, diced 2 celery stalks, sliced 4 cloves garlic, minced

A dairy free, vegan sauce that is great for bowls, steamed vegetables/quinoa/rice, or fresh salad rolls! Coconut Miso Sauce Recipe. Ingredients: 1 Cup coconut milk 1/2 Cup almond butter or tahini 1 Tablespoon miso 1 Tablespoon ginger 1 Teaspoon garlic 1/4 Teaspoon turmeric 2 Tablespoon tamari (or 1 tsp tamarind if avoiding soy) 2 Tablespoon lime or lemon juice 1 Teaspoon honey (or 2 dates, chopped) 1/2 Teaspoon sambal oelek (or 1/2 tsp cayenne or chili flakes) Instructions: 1. WHIZ all ingredients in a blender. 2. Serve on steamed vegetables, over quinoa, millet or rice Great for fresh salad rolls,

Cruciferous Power Cauliflower Chickpea Flour Frittata Recipe. A savoury vegan breakfast/ brunch dish or even tapa, this dish is chock full of nutritious cruciferous vegetables—a delightful diversion from the traditional frittata. The flavours are reminiscent of the Spanish tortilla which is made with eggs and potatoes and often served at room temperature as a tapa. Many years ago, consuming these protein rich yellow triangles known as “tortilla” provide me with essential mid-morning fuel on the 30-day walk on the Camino de Santiago pilgrimage hike across Spain. Recently I was inspired to create a vegan version for a friend and I

This is a great “warming the insides”, immune-boosting soup. Hot spices, chilies (cayenne works too) are excellent for the respiratory system. They help relieve the congestion associated with colds and flus. They also encourage the brain to release endorphins. The warming power of spices like black pepper, ginger and cayenne (piperine, gingerols and capsaisin) all boost metabolism and have aphrodisiac effects as well! Hot and Sour Soup Recipe. Ingredients: 8 Cup vegetable stock 2 Teaspoon tamarind paste ((can add another tsp if you like it zesty!)) 4 Tablespoon lemongrass (minced) 4 Cup mixed vegetables chopped ((try 1c squash/carrots, 1c tomatoes,

Maca Hemp Energy Bites Recipe. Ingredients: 1/2 c hemp seeds (and 2 TBSP reserved for rolling) ½ c sunflower seeds 2 TBSP maca powder 4 TBSP cocoa powder ½ c tahini or almond butter ¾ c dates, soaked (at least 10 minutes or overnight ) – it’s about 16 dates ½ tsp pure vanilla extract ¼ tsp salt Instructions: Soak dates in water overnight or at least 10 minutes. Drain dates and set aside. Grind seeds in a blender or food processor. Add the 2 powders and nut/seed butter. Blend in dates and vanilla until mixture is uniform. Shape into

Cardamom Pumpkin Energy Bites Recipe. Ingredients: ½ c flax seeds 1 c pumpkin seeds ¾ c coconut flakes (unsweetened) (and 2 TBSP reserved for rolling) ¾ c dates, soaked (at least 10 mins) – it’s about 16 dates ¼ tsp cardamom, ground 1 TBSP pure vanilla extract ¼ tsp salt Instructions: Soak dates in water overnight or at least 10 minutes. Drain dates and set aside. Grind seeds and coconut in a food processor or blender. Blend in dates, cardamom and vanilla and salt just until mixture is uniform. Shape into 3 cm wide balls using a teaspoon or small

These are great snacks densely and deliciously packed with nutritional goodness for on the go! Ingredients: 1 3/4 Cup oats 3/4 Cup coconut (unsweetened, shredded) 1/4 Cup chia seeds 1/4 Cup hemp seeds 1 Cup sunflower seeds 1/2 Tablespoon flax seeds (ground) 1/2 Cup gogi berries 1/4 Cup coconut oil 2/3 Cup maple syrup (or honey) 1/4 Cup coconut sugar 1 Teaspoon vanilla 1/4 Teaspoon sea salt 1 Teaspoon lemon zest (optional) Instructions: Preheat oven to 350 degrees F. Grease an 8?12 baking dish (best if lined with parchment paper) Toss the oats, sunflower seeds, and coconut together on a

Grilling salmon on soaked cedar planks infuses it with an incredible smoky aroma and flavour that really elevates this dish beyond your average delicious salmon. This tasty and easy- to-prepare marinade is one of my favourites for the well-loved omega 3-rich salmon. It features fresh ginger root and wasabi zesty warming spices that aid digestion and improve circulation and uses staple ingredients from my kitchen. If I don?t have any fresh ginger on hand, I use frozen ginger root that I always keep in a sealed container in the freezer and pull out and grate as needed. Ingredients: cedar plank(purchased