Elaina Love Gazpacho Soup Hey hey! THE GOODS is taking next week off! Well we're stepping away from our usual duties for a few days to take care of a growing To-Do List. Exciting to switch up our routine nonetheless. On that note, why not try this recipe! A fantastic summer soup from Elaina Love, my dear teacher, magic worker and raw chef extraordinaire. She posted it on her Facebook page yesterday.  Raw Gazpacho Soup 4-6 medium to large ripe tomatoes, purée in blender 1 large tomato, dice 1 medium stalk celery, dice ½ cucumber, peel, seed, dice ¼ red bell pepper, dice 4 radishes, thinly slice 1 green onion, thinly slice 1-2 tbsp parsley, mince 4 tsp lemon juice 2 tsp extra virgin olive oil 1 clove of garlic, mince Mineral salt or to taste Cayenne pepper to taste Avocado (optional) Cilantro (optional) Blend only the first 4-6 tomatoes until smooth. In a bowl, combine the rest of the chopped veggies and spices including the blended tomatoes. Cover and chill for an hour or more, it tastes even more amazing the next day. Prior to serving, top each bowl with 2 tbsp chopped avocados and a bit of cilantro if you like.  I will be eating this all next week. See you September 9... the new menu has been posted if you wanna place your order.

photo (12) I met up with a work colleague the other day to discuss an upcoming project.  After the biz was all taken care of, we got down to the fun stuff. Total catch up session as the last time I saw her, I was 8 months preggers. We finally arrived on the topic of exercise and she shared what she'd been doing for the last 6 weeks. Hula hooping. Yes, you heard me. Clearly I wanted to know everything. She did one better, she showed me a vid of herself doing a routine. I was gobsmacked. It looked like she'd been doing this forever. Not only was I beyond impressed, it also sparked something inside me. I, too, wanted to 'hoop'. It was so graceful and beautiful, and riveting to watch. So, on her reco, I'm buying a hoop at Family Hoops in T-dot where they are professionally made and weighted properly and I'm going to watch Deanne Love tutorials (the more I watch her, the more I get excited to try) on YouTube AND THEN in a few month I'm going to post my progress. Here we go...

Photo Cred Lisa It's been a gorgeous, sunny weekend and I can hear that blasted ice cream truck doing its lap around the neighbourhood. Peachsicle, Orangesicle OR Whateveryouwantsicle 2 cups nut milk 3 ripe peaches OR 2 med oranges 15 drops stevia 5 drops vanilla 1/2 tsp ground vanilla pods (optional but good) 1/2 tsp cinnamon 1/2 tray of ice, more or less Blend all ingredients adding ice one cube at a time until desired thickness. Play around, add nutrient dense superfoods like cacao and a bit of maca for a richer, chocolatey flavour. Cinnamon is said to lower blood sugar, which balances the fruit sugars and stevia sweetens without increasing the glycemic index of the treat! Win win, everybody's happy... except the driver of the ice cream truck.

photo cred Cat Yup, I finally made a raw dessert and I really liked it. The best part, cause it's not made out of shit ingredients but is full of nutrient-dense goodness, I maxed out at 1 slice (at a sitting, that is). Second best part - guilt-free dessert. Yessssssss. Raw Key Lime Pie (serves 8) - by Julie Daniluk Crust: 1 cup unsweetened shredded coconut 1 cup walnuts 1/4 tsp pink rock salt 1/2 cup pitted Medjool dates Filling: 3 firm avocados 3 tbsp lime juice 1 tsp lime zest 1/2 cup raw honey Pinch of pink rock salt Directions: 1. Process the coconut, walnuts, and salt in a food processor until coarsely ground. 2. Add the dates and process until the mixture resembles break crumbs and begins to clump together. 3. Press into the bottom and sides of a 9-inch pie plate using the back of a spoon or your fingers. 4. Place the crust in a freezer for 15 minutes. 5. Process all the filling ingredients in a food processor until smooth. 6. Pour the filling into the pie crust. Set in fridge for 20 minutes.