It's home cooking kinda weather and we've partnered with local friends, who create beautifully plant powered blogs, to share some of our favourite new recipes with them and you. This week, the lovely Tara Tomulka, creator of Rawcology has invited me guest blog and I've chosen my recipe for these addictive BBQ Brussles Crisps. They are raw, vegan and delicious. Check us out now on Rawcology.

  I've been banging on for years about magical liquified veggies and I'm not about to stop, green smoothies are truly the gateway to better health. 24 Hours published my favourite recipe last week. It goes by many names, Sweet Lemon, the Gateway and Elle Elle's Go-To. It's the simplest of them all yet incredibly nourishing and hydrating. We've served this smoothie to people ranging in age from 9 months to 70 years. All of them sucked it back and cried when it was gone... well not everyone cried but they all wanted more. The Gateway Smoothie  2 cups filtered water 2 tbsp hemp seeds 1 large handful organic spinach, or more 1 organic apple, quartered 1 organic pear, quartered 1/2 lemon, squeezed Optional - 4 ice cubes Add ingredients to an upright blender, blend until smooth. For more smoothie rants and recipes click here.

  If there was a pill that helped us feel and look great, curbed our cravings, tidied our digestive tracks all the while nourishing our bodies and upping our health game we'd probably all take it... non? I've been drinking my daily dose of greens for 5 years. By blending your own smoothie regularly you're setting the intention for good health. Consciously purchasing the organic spinach and kale, discovering your favourite apple, squeezing your lemons, washing the produce and blending it. Considering all the goodness you're eating before you drink it. There is power in that. You're seeing it, thinking it, handling it, consuming it. So many touch points for positive intention. Drinking a thoughtfully made green drink seems to feel inherently good, it's hard to ignore. Check out the Goods smoothie archives

  We're pretty excited, we had the lovely ladies in from The Coveteur and they were just so darn nice and sweet that we decided we should share five of our lunch recipes with them. What's so great about these recipes, other than the fact that there are delicious raw, vegan, gluten-free, nut-free, soy-free and low-glycemic options.... they are also super easy to prepare, you don't even need a blender for three of them AND they each make four days worth of lunches. Get yourself organized Sunday night and you'll have lunch Monday through Thursday. Smart. Here's a challenge, over the next five weeks make one salad each week and let us know how great you feel after eating the Goods daily... and how jealous your work mates are over your beautiful lunches and glowing skin.

20140131-112718.jpg It must be the season, I'm so into fermented veg right now. Mother nature does not mess around, sauerkraut is amazing for digestion, as it's a natural probiotic, plus it has lots of antioxidants and B vitamins. Plus it's touted as the viagra of choice for most of Eastern Europe.... I've been using leftover cabbage to make kraut, it's pretty hard to use a whole head in good time at home so cut off a chunk and keep it in a baggie then use the rest to make sauerkraut. Spicy Good Kraut 3/4 head red cabbage, shredded (or whole head) 1 tbsp mineral salt 2 tsp my spice OR cayenne (optional) Shred cabbage thinly as possible in a food processor, dump into a large bowl and massage, punch, squeeze and love that cabbage until it's limp and there is lots of juice. Place in a very clean jar and pack it tightly so the liquid rises above the cabbage. You'll want to leave it on a shelf for about 3-4 days, prop the jar lid on top to keep the kraut clean but not sealed. It will ferment naturally, magic!