Cat & Smoothie Oh shit, I'm obsessed. This is what's in my morning smoothie today. 2 cups filtered water 1 banana 1/2 cup of soaked raw sunflower seeds (soak 'em for 1 hour prior) 1 massive handful of mixed greens 3/4 cup of frozen wild blueberries It's blowing my ever-loving mind right now. Ok, now I'm awake. Right. Let's get to it.  

  Well there you have it kids, the Goods has a real home at 1255 Dundas West. As of tomorrow we will be opening our takeout to the public. We've got big time butterflies but thanks to our wonderful delivery customers over the past 14 months, many of whom have eaten our lunches every single day, we've nailed salad bowls and smoothies. Come check us out, hours and menu will be posted on our Facebook page, online pre-order takeout will be up and running shortly and of course you can email us at info@thegoodsisgood.com if you wanna chat. Big love, the Goods

  Soups are soooo righteous. They're easy to make and most of us have something in the fridge we can throw in the pot. Keep it chunky, or blend it all up, it don't matter, it's still arguably the most perfect snack/meal/appetizer/companion on this planet. Here's a classic for all you soup-lovers out there. United we stand. Easy Sweet Potato and Leek Soup  3 lbs sweet potato peeled & quartered 1 large leek chopped 2 liters of organic veg stock 2 tbsp ginger minced 5 cloves of garlic minced 1/2 cup hemp hearts dab of coconut oil Himalayan salt & pepper to taste In a large pot saute leek with coconut oil and garlic for 5 mins. Add stock and sweet potato and bring to boil, then simmer for 45 mins. In batches add soup to blender (if you want) and add ginger, hemp hearts and salt & pepper. Yields: Enough for the week.

  Our Naked Burrito inspired today's daily email to our Goodies. It went something like this:
Holy Guacamole! Here are a few interesting facts about this ancient concoction.
  1. Back in the 1900's a Spanish-English pronunciation guide listed guacamole as a "salad of alligator pear". Charming.
  2. On two days a year: Super Bowl Sunday and Cinco de Mayo, over 20 million pounds of avocados are used for guacamole.
  3. Early recipes from the California Avocado Advisory Board (Calavo), published in the 1940s, were accompanied with a pronunciation suggestion: "Say Huakamole".  (TOTAL SIDEBAR: Could you imagine the inter-boardroom fights at Calavo coming to the above mentioned pronunciation suggestion? "I don't care what you say, I think it should be pronounced GUAC-amole"......"What? That's simply madness, you know it originates back to the Aztecs, they would have never accepted that pronunciation, you are knowingly compromising the integrity of the avocado, and I will not stand for this insubordination, I think you should leave...all in favour, say I.")
  4. Here's a redic delish recipe for an amazing guac-salsa dip. Enjoy.

Photo cred Cat Oh I love hummus. Hummus, hummus, hummus.  I just learned a few things about this original prepared food. First of all, hummus is the Arabic word "chickpea". And if you go back to Socrates and Plato days, you'll find that they even wrote about it cause the shit is so damn good. Good for you with all its iron, vitamin C & B6, fiber, protein and potassium. I have to say it's perfection and it is (and always has been my desert island food - you know that game of "if you were stranded on an island with one thing what would it be?"). We introduced a new salad today, the Baouleh Baouleh and it came with a creamy hummus dressing. Hummus combined into a salad dressing? I'm in heaven. So here's the recipe for all you other hummus lovers out there. 2 cup cooked chickpeas 1/4 cup water 1/4 cup lemon juice 1 tbsp tahini 2 garlic cloves 1/2 tsp mineral salt 2 tbsp olive oil Blend'er up & enjoy.