Raw Pad Thai

Welcome 2015!
With the coming of the New Year many of us reflect on the past year and set intentions moving forward. For many, this means a new (or renewed) commitment to look after ourselves… to nourish our bodies. With that, here is a recipe that, while raw, finds a way to warm the spirits. I hope that 2015 brings you amazing health and all the joy your hearts can handle!


Raw Pad Thai
· Vegetable Options (Substitute as you like. Makes 6 cups total)
· 2 medium zucchinis, julienned (cut into match sticks) or made into noodles in a spiral slicer
· 1 large carrot, julienned or made into noodles in a spiral slicer
· ½ cup thinly sliced red onion*, or green onion
· ½ red and ½ yellow pepper, thinly sliced
· 1 cup slivered red cabbage
· 1 green apple, julienned
· ¾ cup finely chopped cauliflower
· 3 Tbc. grated coconut

Almond Chili Sauce:
· 3 Tbsp. Maple Syrup
· 1 lemon, juiced (2-3Tbsp)
· 1 small clove of garlic (if you love garlic use 2)
· 4 dates, soaked for approximately 2 hours
· 4 Tbsp. nama shoyu or tamari
· 1 inch (2 ½ cm) ginger, peeled and chopped
· 1 tsp tamarind paste
· 1 tsp herbamare
· ¼ tsp cayenne, I also threw in a dash of red pepper flakes.
· ½ cup raw almond butter
· ½ cup water (for thinning)

Chop/spiralize/julienne the veggies into a large bowl.

Blend the sauce ingredients until smooth. Pour over veggies just before serving, toss and enjoy.

Optional garnishes: sesame seeds, pumpkin seeds, cilantro, peanuts, bean sprouts….

*Handy red onion tip: I used green onion for this recipe however you can used red onion. If you don’t like the bite that comes with red onion try this simple step, it tames the bite and mellows out the flavor of red onions. Peel and slice the red onion as called for in your recipe, then submerge it in a bowl of cold water. Let sit for at least ten minutes, stirring once or twice, before draining and using in your recipe. How does this work? The sulfur compounds responsible for that harsh “biting” flavor and onion’s powerful aftertaste dissipate into the water from the cut surfaces of the onion.


Blueberry, Fennel, Arugula and Feta Salad

Last night Aaron and I went to get some fresh, local goods at the Red Barn Market. I was pretty excited to see that some 5lb boxes of fresh blueberries had just arrived that day.  Paired with some shaved fresh fennel and Arugula from the garden, this salad was a true beauty.

BFFA salad

  • 1 1/2 cups Arugula
  • 1 1/2 cups Romaine Lettuce, shredded
  • 1/2 large fennel bulb, thinly sliced
  • 1 1/2 cups fresh blueberries
  • 1/4 cup crumbled feta
  • 4 Tbsp fresh mint, finely chopped
  • 2 Tbsp crushed Almonds


  • 1/4 cup extra virgin olive oil
  • 2 Tbsp Balsamic Vinegar
  • Juice and Zest of one Organic Lemon
  • 2 Tbsp East Coast Maple Syrup
  • Pepper to taste

Combine all of the salad ingredients and set aside in a large bowl. Whisk dressing together and gently toss into the salad just before serving.  So very tasty!


Kelp Noodles with Kale, Spinach, Carrots and Spicy Almond Sauce


YES! Kelp Noodles! A fresh, crunchy addition to a lot of salads or stir fries. It comes ready to eat (with a quick rinse). I prefer it raw with veggies, some tofu and a tasty sauce! This is tonight’s version using what I have on hand. I chose the almond sauce as it is my absolute favourite and my friend Becky just asked for the recipe. So Becky, this one is for you!

This is an easy dish where I just put what I had together in a bowl so I apologize for the lack of measurements and the format of the recipe.

In a bowl mix together a handful of rinced Kelp Noodles, Lightly steamed (until wilted) kale and spinach, grated carrots, cucumbers, and any other veggies you have on hand. I love adding cubed and cooked firm soy marinated tofu to this recipe. Mix together and toss with almond sauce and garnish with sesame seeds.

Spicy Almond Sauce

1 c. coconut milk

1/2 c. almond butter (note: for this recipe you can use peanut butter (any kind) instead of almond butter.)

1 Tbsp. Braggs

1 tsp rice vinegar

2 tsp sweet chili sauce

1 Tbsp maple syrup (or other sweetener)

dried red pepper flakes (start with 1/2 tsp and increase depending on how spicy you like it)

Mix together above ingredients in a food processor or blender until smooth. If the sauce is too thick add water. Once mixed, transfer to a medium saucepan on medium-low hear and warm before serving.

This sauce is perfect with rice wraps

Warming Wilted Spinach Salad with Baked Halibut

I was craving the dark green goodness that is Spinach and really didn’t want a cold salad (It’s a cold Fall day out there!). So I decided on a warming wilted salad. I’m currently on a ‘no-dairy’, ‘no-gluten’ and ‘no refined sugar’ cleanse so I had to pass on the usual goat cheese and roasted potato salad I usually go for and decided to try something new. This recipe was inspired by the ladies at Apron Strings. To step up the salad I added Baked Halibut. Yumm!!

Warming Wilted Spinach Salad Gluten & Dairy Free!

1/4 of a red onion, sliced paper-thin

2 tablespoons olive oil
2 teaspoons sesame oil
1 teaspoon Dijon mustard
2 tablespoons rice vinegar
1 tablespoon honey
1/2 teaspoon salt
8 cups chopped spinach, de stemmed
1/2 cup sliced toasted almonds
1 tablespoon toasted sesame seeds

Place the sliced onions to soak in ice water while preparing rest of dish. This will take that sharp bite out of the onion and will mellow out the taste a bit.

Heat the oils in a small saucepan. Mix together the mustard, vinegar, honey and salt and add to pan. Heat to a boil.

Roughly chop the spinach into small pieces. Place into a large serving bowl and then pour on hot mixture from the saucepan. Immediately toss spinach until all leaves are coated with hot liquid. This will slightly wilt the spinach, but not make it soggy.

Serve about 1 cup of mixture on each plate and sprinkle with onions, almonds and sesame seeds.

Baked Halibut

1/2 lb Ocean Wise Pacific Halibut (or other white fish) fillets
1 tsp olive oil
Salt, pepper, and smoked paprika to taste
Lightly brush the bottom (the side with the skin) with oil and place the fish on a baking sheet. Now lightly pat the flesh with oil and then sprinkle with a dash of salt, pepper, and smoked paprika. (Add 1 teaspoon lemon juice if you wish).

Bake in a preheated 350°F oven for about 7-10 minutes or until fish flakes easily and is opaque rather than translucent. (This depends on the thickness of the fish.) Once this is done the fish should simply slide off of the skin and onto your plate!