Officially losing our minds over these brussels sprout crisps in the kitchen. A friend mentioned she makes them for her kids and they gobble them up, so we had to try. The recipe is rough as it's mostly to taste and patients for quartering brussels sprouts... I suggest making a big batch as they go fast. You can use a dehydrator overnight or pop them in the oven similar to kale chips. Brussels are nutrient and fibre full. They also have vitamin C, almost 50mg in a 1/2 cup. With daily intake varying from 25mg to 120mg depending on your age and gender, this is a delicious way to get some extra vit C into your body. Brussel Crisps  1 lb brussel sprouts 3-4 tbsp organic olive oil himalayan pink salt  black pepper Wash sprouts, chop stumps and compost, quarter length wise, toss well with olive oil and season as needed. Place on dehydrator tray overnight or until crunchy.

  Let's mix it up and pull the greens out of our green smoothies. Keep in mind leafy greens are essential but it's important to mix it up, variety is what really allows us to thrive on a plant based diet. This smoothie is loaded with veggies, it's delicious and a nice change. The Vortex Makes 1Ls 2 cups water 3 ice cubes 1/2 red beet 1/3 zucchini 1/2 organic apple, fuji or gala 1 organic oranges 1 organic carrot 1" ginger, peeled 1 tbsp hemp Peel the oranges, but leave the skin on everything else. Blend smooth and down all that veggie love. Thanks Gosi for the inspiration, as always.

  Fat Tuesday was last week and it left me craving pancakes and maple syrup. I just kept thinking there has got to be a better way. Using leftover quinoa I tossed this together and must say it hit the spot. The walnut oil is a great source of Omega3s which are essential for proper brain and metabolic function. And the quinoa of course has protein and fibre which gives you a nice sweep of the digestive track. Pancake Cheater  3/4 cup cooked quinoa  2 tsp walnut oil 1 tbsp maple syrup (to your liking) pinch cinnamon 1/2 pinch mineral salt  1/2 tsp chaga (optional) Topping Options - coconut flakes, blueberries, banana, cranberries, apple Lightly toast cooked quinoa in a pan, add to other ingredients, mix well and enjoy. Mum - yes I posted for you and thanks for the Omega3 reminder xo

  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

  In the blink of an eye we'll be complaining about how hot it is... until then let's cook something. Amaranth grain is gluten-free, packed with protein, a great source of magnesium and iron and is very filling. It can be challenging to cook, easily turning to a glue like consistency. Quinoa is everywhere and for good reason, it's a fantastic plant source protein, a gluten-free seed often assumed to be a grain that's packed with fiber. Cooking quinoa and amaranth together gives you the fluffiness of quinoa with the added nutty flavour of amaranth. The combo goes well with flavourful sauces, seasonings and of course added to a salads. Quinoa Amaranth Combo 1/2 cup organic quinoa 1/2 cup amaranth 1-2/3 cups filtered water mineral salt to taste Place water, grains and spices in a pan, bring to a boil then turn down to a high simmer for approximately 20 minutes or until grains reach desired consistency.