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.

Roncy Fruitstand An interesting morning at THE GOODS, we had the lovely Rainbow Power salad on the menu which consists of spinach, kale, heirloom tomatoes, cucumber, peppers, gooseberries, golden raspberries with a side of lemon-parsley rice and our wild blueberry vinaigrette. We can make this salad with our eyes closed... until today. We were so excited to use fresh picked, local field berries, but what we didn't know was they have a higher amounts of naturally occurring pectin than their wild cousins. What does that mean? Congealing... or the jello-effect. Within 30 minutes all the containers had oxidized into a deep purple and you could bounce a quarter off those babies... were they delicious? Yes! Were they all good for you? Yes! Were we stumped at the time? Yes yes. It's not living if you don't learn something new everyday right...

MISFITSTUDIO Alright kids, you've been asking for THE GOODS so we're giving it to you. Starting next week MISFITSTUDIO will be carrying our green smoothies, Insteada superfood drinks and snack boxes. Plus you can place orders for salad pickup Monday to Thursday. The best part.... MISFITSTUDIO is an incredible yoga and pilates space, a reprieve from crazy life. Grab a mat, flow between movements to amazing music as lead by some inspiring and beautiful people. The open air, sunny studio in the heart of Queen West makes you feel like you're anywhere but here while strengthening and tightening your entire body. I love this place, it's been saving me for a few months now. So you can imagine how excited I am to be sharing THE GOODS through them.  Click here for more on our food and here for their amazing intro offer. Believe it.

It's cottage season, fun times ahead which likely means a tumble off the wagon weekly for many. Listen it happens, but with just a little planning you can at least keep the greens flowing. I grabbed a few of these 2L mason jars from the local hardware store. They're perfect as it's 2 or 4 servings of smoothie which will take you through the weekend. And keeps you from messing with the crappy immersion blender at the cottage... that thing won't touch kale, I've tried. The Weekender makes 2L 2 huge handfuls of spinach 1/2 avocado 1 whole lemon, peeled 1 gala OR fuji apple 1 ripe pear 1 tbsp chia 4 cups water Blend smooth! Consider making two batches to share with friends, always be spreading the blended veg love.