Dec 102013

2 Great Salads and easy to make Dressing

Be creative and get out all of your greens, veggies and any sprouts that you have grown and indulge your cells in the foods that feed them!

This super easy dressing is one of my favourites:

Get a mason jar and lid – put in sweetness if you like (I like pure maple syrup, but you can use honey, stevia), some dijon mustard, oregano, garlic, cayenne, lemon juice from a whole lemon or Apple Cider Vinegar. Shake it up and alter to your taste buds!!!

Or try Avocado Pear Dressing, or Sesame Ginger Dressing

Some of my favorite salads:

Kale Wardorf Salad

Green Bean Salad with a balsamic vinaigrette and diced onions

Quick and Easy Bean Salad

Tanya Morrison


Dec 102013

Quick and Easy Bean Salad


· 15oz organic chickpeas

· 15 oz organic kidney beans

· 1/8-1/4 cup olive oil

· 1/4 cup Raw Apple Cider Vinegar

· 1/4 tsp salt or kelp salt

· 2-4 tsp pure maple syrup or drops of stevia (suited to your taste buds)

· 1/2 cup finely chopped onions

· 1 clove of garlic pressed

· 1 tsp basil

· 1 tsp oregano

Mix all ingredients together and serve. Can let sit for a couple of hours in fridge before serving.


Want more chickpeas, check out the Chickpea Croquettes

Tanya Morrison


Dec 102013

Curried Vegetable Potpies

· 1 package Frozen puff pastry dough

· 2 tbsp butter

· 2 leeks, sliced thinly *

· 2 cups parsnips, diced *

· 2 cups carrots, diced *

· 1 cup sweet potato, diced *

· ½ cup celery, diced *

· 2 tbsp flour

· 4 cups milk, or almond milk or rice milk

· 1 tbsp plus 1 tsp curry powder

· 1 cup peas or sliced green beans

Preheat oven to 350.

Melt butter and then add *, and cook for 5 minutes over medium heat. Add flour and stir for 1 minute. Stir in milk and curry powder and bring to a boil. Reduce heat and sinner until veggies are tender. Season with salt and pepper and add peas/beans.

Either pour mixture into individual ramekins or oval baking dish. If using ramekins, cut the rolled out puff pastry and cover the tops; if using oval dish, put rolled out puff pastry on the top of it.

Place on baking sheet and cook for 20 minutes or until pastry is golden. Let cool about 5 minutes before serving.

To freeze and enjoy later, don’t cook it. Place ramekins or oval dish (with puff pastry covering top) in the freezer. When ready, thaw and follow cooking directions above!

Adapted from Martha Stewart’s recipe in Martha Stewart’s Dinner at Home

Serve with Kale Waldorf Salad, Cabbage Salad in the RAW or plain green salad

Tanya Morrison