Creamy avocado dressing




1  ripe avocado

1 3/4 cups of oil (olive, veetable , saffron or coconut)

2 table spoons of sesame oil

1-2 small  cloves  of garlic

Super easy friends!

Combine all ingredients in a blender and blend until a smooth consistency is achieved!

Jazz up salads , andy vegetables really…  or as shown in the picture bellow, I have added it to THE DOUGGIE BURGER  Super delicious!




Merry Mango Melange Salade


delectable combination

red onion 1/2

fresh cilantro 4-5 stalks

blueberries 2 hand fulls

mango 1/2

Brussels sprouts( chopped) 4-5

tomato 1-2

1 clove of garlic

lime juice a few splashes

olive oil 2 tbls

white vinegar 2 table spoons


Wash and cut up the brussels sprouts into thin strips , toss in a bowl. Wash and chop up red onion, tomatoes and mango and add to the bowl.

remove the leaves from the cilantro , wash and chop.

In a separate bowl and the olive oil , vinegar and lime juice ( plus some salt to taste if desired.) mix and toss in the rest of the fruits and veg.


Ready to serve as a side or double up and enjoy yourself a nice big and refreshing  salad!


Spicy plantain and oat “sausage”

2 PLantain
1 shallots
1/3 red hot pepper
black pepper to taste
salt to taste
coconut oil
garlic 2 cloves

IMG_4942 IMG_4948 IMG_4946

add 1/2 a cup of oats, and 1/4 cup of flax seeds to a bowl slowly stir in water until a smooth consistency is achieved. Set aside to thicken. ( add in thyme, salt and pepper)
In a pan sautee the shallots, hot pepper and garlic in coconut oil on med-high heat. Once they appear to cook down a bit, add more coconut oil.
It’s time to toss in the sliced plantain. On medium heat stirring occasionally until they start to brown.

For instructions on making the sausage please see the douggie burger. I used the same process, but changed the shape of the “meat”.

Ready to eat

how do you to pick a plantain? Depends… how do you like em?

-Choose semi-ripe plantains, which appear mottled brown and yellow, for a less sweet flavor that’s not as bland as green, unripe plantains. Deep fry thick slices in this stage.

-Purchase fully ripe plantains, which turn to a dark black color, for a sweeter taste.

-Consider buying overripe plantains, when their black skin assumes a white sheen. Although they appear rotten at this stage, they peel easily and taste their sweetest. When overripe, plantains turn caramel as they cook.

… I tend to prefer under ripe plantains but i’m weird… so use your discretion and choose what you like!

Heirloom tomato quinoa soup


Here’s an easy and  tasty one for you friends .

Whatcha gonna need

– 1 pint box of heirloom tomatoes ( the lil fruit/veggie stand sells them )

-6-8 cellery stocks

– 3 cloves of garlic

-1 zucchini

-1/2 cup of quinoa

-1 tablespoon of ginger powder or fresh ginger

– salt to taste

Easy peasy…..

add the tomatoes, celery, zucchini , garlic and ginger to 2 cups of water .

bring to a boil.

allow to chill ** the freezer helps to speed up the chillin’ process.**

Once chilled blend the soup with your trusty hand blender and blend that puppy to a nice smooth consistency.

Now we add the quinoa and bring the soup back up to a boil. This will cook the quinoa in with the soup. Make sure to keep an eye on it and stir as needed.

You may find you need to add a little more water…go for it! can’t hurt ; p

Once all the little quinoa grains have opened up … you’re ready to eat!!



Creamy Spinach and Mushroom Croissants

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You don’t say!?!?!? 

Lets make some spinach croissants!
pillsbury collage 1.5

* Yields 8


1 pillsbury crescent roll tube

1/2 a bundle of spinach washed and chopped

1/4 cup of tahini

2 cloves of garlic

4-5 mushrooms

olive oil or any oil of choice

Braggs liquid soy  or soy sauce

2 splashes of water


Preheat your oven to 375

* If you have never worked with this dough before it needs to be kept refrigerated up until use.  Exposure to air makes it delicate, but don’t worry they don’t have to be perfect!

Unroll the dough carefully , trying not to stretch the dough too much! It’s perforated  so the “hard part” is all done for you.  : )

Separate the triangles and place them on a greased cookie sheet.

toss all other ingredients into a blender making sure to evenly disperse the liquids , and to add the spinach bits at a time to save your blenders motor.

Blend until a creamy paste is achieved. ** Be careful the mixture doesn’t end up too thin. — if it does, you can always add more spinach to hopefully thicken it up.

We’re ready to go!!

Place one and a half dollops  of the mixture onto the larger end of each dough triangle , and loosely roll to the small point.

The oven is ready to go ! Toss ’em in for 10-12 minutes and get ready to enjoy!!




Down here…

Do you have a sweet tooth?

Know what else you can do?

Oh you know that’s right!! Chocolate croissants!!


* click the pick to find out more  about enjoy life products!*


Simply add 4-5 pieces of chocolate chunks  to the larger end of each triangle , bake at the same time and temperature and that’s it!

** If you like … try making half of each some savoury, some sweet! **

Bon appetit!

Miso Eggplant… what you so?

mmm mmmm mmmm

Miso collage 1.5

Guess who got a new mandolin for christmas??

NOPE , no the instrument, a mandolin slicer. Vegans best friend ; p

OXO Good Grips V-Blade Mandoline Slicer



I highly recommend this product! The V-blades are all self contained storage-wise on this puppy and it comes completely apart for easy cleaning : )

It props up on an angle for ease of use and the safety guard is quite large and…. well safe ; p Oh the things I shall slice …

Mooving on to the edible stuff

What you need.

2 “chinese ” eggplants AKA “long eggplant”

2 cloves of garlic

2 table spoon of miso paste

1 teaspoon of fresh chopped ginger

1/3 cup of water

2 tablespoons of white vinegar

1 splash of sesame oil

The process

Preheat the oven to 425

* wash and slice the eggplant as desired. I used my mandolin and julianed the eggplant using the french fry setting.

In a bowl, mix the miso paste,vinegar,sesame oil  and water until a saucy like consistency is achieved.

Dice and stir in the fresh garlic and ginger.

Pour and mix the miso sauce with the eggplants.

Place on a coconut oil greased baking sheet.

Bake in the oven for 10-15 minutes making sure to stir every 5 minutes. ( time may vary depending on oven)

Once they begin to brown remove from the oven and serve as a delicious side dish! *I paired mine with steamed rice and barley.




Beet leaf salad ft. fresh peas and raspberries.

Beet leaf me you’ll love this salad! !


Have you ever tried eating the leaves attached to your fresh beets?? no? why not? They are delicious and contain the benefits of the beet root.

You will need

-As many leaves you can salvage from the top of your beets

– another leafy green to mix in – I’ve used kale but you can use any other for ex add Chard and you can make SWISS BEETS !  hah ** in case you don’t know **

-1 cup of fresh green peas ….ssssoooo delicious!

– a handful of raspberries

-1/3 of a zucchini grated

-2 diced mushrooms

-* add a few hand full’s of nuts for protein*

-walnut oil

-lemon juice


So buddies…

It’s pretty straight forward from here…

Wash and Chop all your veggies..* don’t forget to de stem the kale!

mix in the walnut oil and lemon juice and she’s ready to serve!  You’ll be surprised just how much flavour the fresh peas and raspberries bring to the table.


Easy pea sy : )


Who wants to split a peas of pizza with me?

This one goes out to you gluten free buddies !


I wanted to make a pizza.I don’t like cheese or fake cheese, and would rather avoid soy if i can… So i thought to myself, what can I use as a protein for my pizza, without using soy products. I started thinking and thinking … and then it came to me! what if the protein was in the dough!? ! : )

… And thus split pea pizza dough/crust  was born!

Split pea flour is naturally processed and has a high protein content, so you can feel good about eating dishes made with it.


What yah knead

Split pea flour  1 cup

chives  a handful * you can also use onions

avocado 1/2

seasalt  to taste

Almond milk 3/4 of a cup… add more as needed

garlic 2-3 gloves diced

basil 4-5 leaves rolled and diced

tomato 4-5 cherry tomatoes cut in half

zucchini  I did a few zucchini ribbons on top . * to acheive this effect you your carrot peeler , or if you like a cheese grater is a great way to shred zucchini. You can pretend it’s cheese!

mushrooms 1-2 sliced

**It ends up being more of a savory pastry crust, so it is best served hot **

I made a personal size, since I wasn’t completely  convinced my project would work, but believe you me… this puppy is filling!!

pizzacollage 1.2



Lets get to it!

* Preheat your oven to 450.

I started with 1 cup of split pea flour added a tea spoon of baking powder ,sea salt and a handful of fresh chives .

Slowly pour in almond milk, mixing as you pour * don’t worry if you add too much just add a bit more flour ; p. You will know once the flour and milk is mixed enough as all the dry flour will be gone : 0

Fun time!!

Cover  your hands in split pea flour and begin to knead the dough. * I’ll  be honest, I didn’t do much kneading, this kind of flour doesn’t really knead it : )

a ha ha ha

Form a ball with the dough and press it down on a greased baking sheet. Grab a mason jar or a rolling pin and flatten the dough into a small round circle about an inch thick.

I then placed the crust in the oven whilst I chopped my vegemables, garlic and herbs.

Remove the crust from the oven . Spread a layer of the chopped garlic and basil on the bottom with a dash of olive oil.  add on your veggies. I placed the avocado on after the pizza was cooked but if you do want it cooked along with the pizza, I suggest putting it on for the last 5 minutes only : )

..aannd Yeah   bake for 15-20 minutes, but keep an eye on it depending on your oven it may take less time.

Enjoy hot, enjoy a full belly.

And peas…. split with your friends

sharing is fun : D


Cashew & broccoli Rump “Alfredo” sauce

cashew broccoli rump 1.5


2/3 of a cup of cashews

1/2 cup of  almond milk

oregano/ italian seasoning mix ( i used the mix , but regular ol’  oregano should be fine)

chilli flakes ( to taste)

sea salt ( to taste)

Black pepper ( to taste) — not toooo much! ; p

3-4 cloves of garlic : D

Broccoli stumps

whole wheat noodles

A spoon ful of coconut oil

Yields 2 smallish portions ( but i will say that you don’t want much in terms of left overs nut sauces tend to separate and become less enjoyable)

psst the best meat’s in the rump ; p  ( Simpsons reference )

While that may, or may not be true for meat eaters… it unfortunately isn’t true for broccoli : ( .. But fret not ! They contain all of the vitamins and nutrients of their bushy upper half they both contain the same amounts of fiber , minerals and vitamins however the flourets have about 7 times more beta carotene. So no big deal…

lets get to it

Soak the cashews in almond milk or water if you don’t have any… set aside while you get everything else going ; p

Wash peel and chop the broccoli bums.  I used a cheese grater to ensure all the bits get a fine chopping, it will be easier on your blender.

sautee the garlic in a bit of coconut oil, add in shredded broccoli … oh yeah this would be a good time to get your noodles cooking : )

Sautee the garlic and broccoli for a few moments, we just want them to be slightly cooked.

Once the aroma fills the air you should remove from heat. add the broccoli and garlic to the mixture of cashews and almond milk. add in salt, oregano, black pepper

now blend bend blend! 

You will end up with a wonderful creamy sauce ! give it a taste and add more spices as needed : )

I’m alfredo It won’t taste like cheese, because i hate cheese… but it will be nutty and delicious!

Pour over the pasta, noodles of your choice and that’s it baby!



wild open sesame

SO delicious!

Did you know sesame seeds are awesome? !

Seeds, tahini, oil?  what can’t they do?

 This ol’ condiment contains copper , magnesium, calcium, iron, fibre, B1….to name a few benefits !

They add a special practically invisible crunch to many delicious dishes , and don’t get me started on sesame oil! Brilliant stuff!

** as a side note, if you have never used sesame oil before, I suggest you taste a lil on your finger  first, so that you can see how powerful it is, you really don’t need to use much!***

Kay  enough about that… SHall we?

What chew need :

1/4 cup of sesame seeds

4-5 mushrooms washed and quartered * we’re keepin’ em raw for this one

4 stalks of kale  washed and  roughly chopped ** don’t forget to remove the vine! We only want leaves : D

broccoli 1/2 cup roughly chopped

carrots 1 handful .. i used baby carrots which i quartered.

1 -2 splashes of Braggs

Coconut oil 1 tsp for cooking

garlic 2 cloves chopped

a container with a lid

Final sesame collage canada

Grab a frying pan. Blast the heat . Cover the pan with  water add coconut oil and  garlic.

The key is high heat , we’re trying to give the veggies a light steam.

Add the kale first allow it to cook down . Add the broccoli and carrots last to keep em crunchy.

remove from the heat and set aside

place the quartered mushrooms in a container ,

add a splash of braggs ( or soy sauce) and sesame oil.

Add in the steamed veggies .

Now make it rain with the sesame seeds!!!

I  say the more the better… but half a handful is plenty.

Pop the lid on the container and shake ! Make sure the lid is on tight ; p

 That’s it!  ready to enjoy!

Feel free to add some nuts for extra crunch and protein