Bunch of Coronation Grapes Best grapes ever... coronation grapes, very popular in Canada cause they're Canadian and available only in September. I love them, they remind me of that deep purple grape juice I drank as a kid. Here is a delicious smoothie recipe that tastes just like grape juice, but with way less sugar and way more good stuff. Grape Juice Smoothie Makes 2Ls 2 leaves organic purple kale 1 handful organic spinach OR bok choy 1/4 zucchini 1 organic fuji apple 2 big handfuls coronation grapes 4 cups filtered water 10 drops stevia (optional) Blend it up, drink it down. Check your teeth. Side note: If your roomie tells you their mother never let them have grape juice as a kid cause they spilled too much, that probably means they shouldn't have grape smoothie as an adult. Confirmed.

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.

photo cred Cat What the f*** am I going to eat for dinner? I don't want anything heavy or complicated but I want it healthy. Oh I'll have an omelette but I only have 1 beautiful organic egg... BUT I do have the following in my fridge (thank you MamaEarthOrganics): Asparagus and spinach. And there you have it. So damn delish, it may be my new go-to. Oh and little one sat on my lap and popped the asparagus bits in her mouth while I ate. Riiiiight? All you need: 1 organic/local egg Organic Asparagus diced - as much as you'd like Organic Spinach - handful Pink Himalayan salt - dash Fry up the asparagus for 5 mins, then add spinach for the last minute then crack an egg on top and mix it all up until the egg is cooked. Slap it on a plate and sprinkle with Himalayan salt. Easy-peasy.

20130516-130446.jpg It kind of feels like being in a foreign country where you don't speak the language when first heading down the real food road. The fact is most grocery stores are packed to the rafters with fake and imitation foods and you can't get most of the delicious and healthy alternatives available to you so it's expected that you won't know what to look for. But guess what... there are other places to buy your food. Yes it's true! I actually don't go to grocery stores at all... what!? Since many of you are busy people the easiest and least scary place to start is online when looking for those alien ingredients. Upaya Naturals has high quality products, they're really lovely people and it's an Ontario owned and operated company. They ship most stuff within a few days and for free if you spend $100. If you live in the West end of Toronto check out our Organic on a Budget post. And if you're looking for other real food stores around the city see BlogTO's best of. Or if can't find something in particular drop us a line, I'm sure we can help.  

photo cred Cat New obsession. Quinoa puffs. They are lovely and a really nice & healthy breakfast alternative. Serve it with some sliced fruit and homemade almond milk. And don't forget your peppermint tea with a dash of local unpasteurized honey. Nice one Gov'na. Quinoa Puffs (think making popcorn on the stove) 1. Check to see if your organic quinoa is pre-washed. If not, rinse thoroughly and let dry. 3. Spread a single layer of quinoa in frying pan over med-high heat. 4. Keep mixing/shaking the pan until you smell them roasting, then remove from heat immediately (constantly agitating them will prevent burning). 5. Transfer to a bowl right away - cool - eat. Store leftover in air-tight glass jar. They can also be sprinkled on salads too for a different texture. Enjoy.