LL + Gosi Always Ugh I love my Gosi Bear, she hosted date night this week and after enjoying the delicious dahl she made from scratch, she then magically whipped up an amazing sweet popcorn. Move over Buckie's lemon poppy seed loaf, this is all I'll ever need. Lemon Poppy Corn 1/4 cup organic popping corn 1-2 tbsp sweetener - i.e. xylitol, coconut sugar 1 tbsp olive oil 1 lemon juice and zest (2 tbsp juice) 1 tbsp poppy seeds dash mineral salt Mix oil, sweetener, juice and zest in small bowl. Air pop the popcorn and toss with zesty lemon goodness and sprinkle poppy seeds and a touch of mineral salt. For more Polska popcorn magic, see Gosi's Dilly Kaz Corn recipe. It's also crazy delicious, guilt-free.

Photo Cred Lisa I'm posting a quickie today, things are picking up and the goods is getting busy. Big thanks to all our supporters, we love you! Since we're not the only busy ones around here, I wanted to share this quick trick for keeping on top of your health game. We know having a glass of lemon water in the morning can do all kinds of good... see Cat's post for more. But I'm lazy and squeezing a lemon each morning is a bit too much to ask. So this is simple but it didn't occur to me until I saw it go down at Pure Joy Academy, just squeeze 4 to 6 lemons or limes at once, put the juice in a glass bottle and keep it in the fridge for up to a week. Just top up your filtered water each morning with splash of your lemon juice, add a bit of stevia if you like and you're on your way. If you want to get really crazy, lemon juice freezes well so you could go at a whole bushel at once. That's all for today. Signing off.

photo cred Cat So the beautiful pomegranates are out and about (or oot and aboot as apparently we Canadians say).  I have such a nostalgic memory of pomegranates as I fondly remember my brother Simmah carefully peeling the tough skin back to expose the bright red fleshy seeds and offering a handful to me. Ahhhhhhhhh. What a nice brother. So here's my recipe that I've been making for years (with updates as the years go by). It's super fresh and a bit chic (le freak) and all the cool kids are making it. Pom Pom Salad 1 large organic fennel bulb, chopped 1 organic pomegranate, seeded 2 cups organic quinoa, cooked/sprouted 1/4 cup organic parsley, chopped 1/2 organic apple, chopped 1 organic lemon, juiced & zested 1/4 cup walnuts, chopped (optional) 3 tbsp hemp hearts (optional) Himilayan salt & pepper to taste Combine all ingredients in a bowl and eat 'til your heart's content.

photo cred Cat My recent Parker's PolkaDot Party (The Triple P) was such a blast and the food was so good that I thought it only fair to share a few fab recipes. My GF, Leith, made this crazy-delish dish which I personally devoured.  She found it on Pinterest and then modified it to be vegan/non-dairy with a gluten-free option.  Talk about inclusive food. The LM Dip Supreme 1 1/2 cups vegan, gluten free hummus 1 cup non-dairy tzatziki (recipe below) 1 cup tomato, diced (mix with 1 tbsp lemon juice) 1/2 cup cucumber, cubed 1/4 cup red onions, diced 1/4 cup kalamata olives, chopped 1 handful fresh oregano, chopped 4 whole wheat pitas, cut into triangles OR gluten-freecrackers/rice crackers (for celiacs) Optional: 1/4 cup goats-milk feta / organic feta (crumbled). Good for those who like dairy but can't have cow's milk.  And I didn't even see the cheese as it was on the side, so please believe me that it doesn't make the dip. Assemble dip starting with the hummus and stacking each ingredient on top of the last. Tzatziki Recipe 1 1/2 cups plain soy yogurt / or plain organic yogurt 1 cucumber, grated and well drained 2 cloves garlic, minced 2 tbsp lemon juice dash of pepper sea salt to taste 1 tbsp fresh dill, chopped 1/4 tsp paprika Mix together by hand, and layer with ingredients above.