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Zucchini Roll Ups

2014-01-04 03.33.59

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Zucchini Roll Ups!


Using a carrot or potato peeler, peel the zucchini lengthwise.

You should get about twelve thin strips from one medium sized zucchini.

Make the pesto of your choice.

Lay a zucchini strip down and spread a generous amount of pesto over it leaving about half an inch at the end. Roll the zucchini up, toward the end with no pesto and voila!

Make one, eat one.  🙂

Today we made a kale & pistachio pesto…

Ingredients for the pesto:

  • 1 bunch of kale
  • 1 bunch of basil
  • 1/2c of raw pistachios
  • 1/4c of olive or hemp oil
  • 1 or 2 cloves of garlic
  • a pinch of Himalayan salt

Place all of the ingredients into a food processor and process until well combined, resembling a paste.

Yummy afternoon snack or early evening appy!

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Kale & Cauliflower Salad

2014-01-01 07.32.07
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I think we may have stumbled onto something here.   🙂

I’ve never big a super big fan of raw cauliflower, but I can’t stop eating this one! It so good for you and very simple to throw together.

Finely chop one head of cauliflower and one bunch of kale. Toss into a bowl and set aside.

Place half a cup of cilantro, a quarter cup of flaxseed oil and one or two cloves of garlic into your food processor and process until well combined.

Pour the ‘dressing’ over your cruciferous veggies and mix well. Sprinkle a few pomegranate seeds over the top, maybe a few pistachios and try to share!

Happy, HEALTHY New Year!

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Dill Pickled Kale Chips

July 20th, 2013 026

These are fun!

We were so fortunate this week to receive a very large bag of beautiful kale, grown in my Grandpa’s garden – YUM!

We add kale to our smoothies every day, but we wanted to try something a little different.

Have you ever had the pleasure of trying Coconut Vinegar?  Ohhhh, if you like vinegar you must.

What you need:

  • 1 bunch of curly kale
  • 1 small bunch of dill
  • 1/4c of coconut vinegar
  • 1tbsp of coconut oil
  • a pinch of himalayan salt

Remove all of the stems from your kale leaves. Wash and shake off all of the excess water.  Tear the leaves in small pieces, not too  small because they will shrink up a bit when you put them in the oven.

Place the kale pieces into a shallow bowl and pour the coconut vinegar over the top.  Give it a good mix with your hands so that each bite of kale gets to bathe in the yumminess.  Let it marinade for about thirty minutes…a bit longer is fine.

Once they are done bathing, squeeze out most of the vinegar and place the kale onto a baking sheet.

Place your dill and your coconut oil in a food processor and whiz for just a minute, until the dill is almost a paste.

Remove the blade from your processor  and scoop out the dill mixture with your hands (your best kitchen tool!).  Massage the dill paste all over the kale leaves until it’s somewhat evenly distributed.  Sprinkle the himalayan salt over the top and place them into a low temperature oven (275) for about an hour.  Half way through, give them a toss.  You want them to be crunchy, not soggy.

These will also likely work in a dehydrator.

These are a terrific salty snack and they’d also be great on top of a salad!


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Have a peaceful day, y’all!

July 19th, 2013 008

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June 6th, 2013 053

Everything tastes better with coconut water!


Easy enough to make a few changes so this suits your taste buds, but today this is how we did it for two of us…

  • 2c of coconut water
  • 1 banana
  • 1 peach
  • 1/2 a green apple
  • 1/2 a cucumber
  • 2 kale leaves
  • a small piece of fresh ginger
  • a small piece of fresh turmeric (it’s so good for you!)
  • 1tbsp of seeds (flax, hemp, chia or pumpkin)


Whiz away in your vitamix until it’s smooth and there you have it.

Start your day in a healthy way!


A little bit of pineapple would be wonderful in there too!

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Kelp Noodle Chard Wrap

May 29th, 2013 024

All I can say about this one is… TRY IT!


A super simple, super nutritious lunch that takes seconds to make.

Your beautiful body will love you for this one!

Wash and dry one chard leaf per person and start stacking.

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For each wrap we used…

  • 1tbsp of sesame tahini
  • 1/2 a grated carrot
  • 6-8 sticks of cucumber
  • 1/4 of an avocado
  • 1/2c of kelp noodles

Spread the tahini on the chard leaf and add your veggies of choice.

Before you add the kelp noodles to the mountain of goodness, drizzle a bit of coconut aminos and red star nutritional yeast over them and give it all a toss.  This will add great flavour to this super healthy meal.

Wrap up the chard leaf nice and snug and enjoy!

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May 29th, 2013 015

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