Triple berry energy balls_NB_4

Triple berry energy bites

These little juicy bites are not only bursting with fruit flavour, but they are full of fibre and omega-3 fatty acids proven to increase energy. A great mid-afternoon pick me up with a hot cup of tea!


1- 113g package of Fruit d’Or Organic Dried Triple Berries

1 cup of Earth’s Choice Organic Shredded Coconut

2 tbsp. of chia seeds

1/2 cup of whole walnuts

Triple berry energy balls_NB_1


Place dried triple berries into a bowl and cover with hot water. Let sit 10 minutes, drain water and put into a food processor. Add in all other ingredients and pulse until a very fine crumb mixture forms.

triple berry energy balls_NB_2

Measure out 1-2 tbsp. portions and roll into a ball shape. Place on parchment paper to set.

Triple berry energy balls_NB_3

Store in an air tight container in the fridge or freeze for longer. Enjoy!

Triple berry energy balls_NB_4

quinoa chili with chip in it

Vegetarian chili with quinoa

Happy September! I don’t know about you but as the weather begins to cool down, scarves come out and all I want are warm comfort foods. I can’t think of anything more comforting than a big bowl of hot chili. Chili is so versatile; it can be made spicy, mild, sweet, with or without meat. This particular recipe is a very healthy, vegetarian version packed full of protein and veggies!

I always keep a jar of my favourite Neal Brothers Organic Medium salsa on hand to throw into recipes because it adds delicious flavour, with just the right amount of spice.

To give this chili it’s flavour base, I combined a jar of salsa with Pacific’s sweet, organic baked beans and low sodium vegetable broth.

pacific and neal brothers salsa (vegetarian chili)


1 jar of Neal Brothers Organic Medium Salsa (or any of your favourite from Neal Brothers!)

2 cups of Pacific vegetable broth

1 packaged of Pacific Organic Baked beans

2 carrots, peel and chopped into bite sized pieces

2 bell peppers chopped

1 white onion, chopped

2 cloves of garlic, minced

1/2 cup of dry quinoa, rinsed

1 can of kidney beans, drained and rinsed

1 tbsp. of chili powder

1 tsp. of cumin

chopped fresh cilantro

quinoa chili with chip in it


In a large sauce pot, sauté all the veggies over medium heat with grape seed oil until slightly softened. Add in chili powder, cumin and sea salt. Add in salsa and broth and turn up heat to boil.  Once the liquid is boiling, add in the quinoa and stir. Reduce heat to med-low and simmer about 15- 20 minutes. The final step is to add the kidney and baked beans. Stir everything to combine and heat through (about another 5-10 minutes). Before serving, stir in chopped fresh cilantro.

We served ours with a dollop of sour cream, chopped green onion and Neal Brothers Organic blue corn chips with flax for dipping. yum!

quinoa chili with chip bowl

smoked corn close up

Grilled corn with smoked salt and olive oil

Happy August everyone! With corn season upon us we had to share this fantastic recipe for our grilled cobs. If you haven’t experienced corn cooked this way it is definitely a must try! Grilling encourages the natural sugars found in the corn to concentrate, locking in moisture to create a juicy, sweet bite.

To make this side dish even more elegant, we rubbed the cobs with Oleum Priorat’s extra virgin olive oil and sprinkled with Cape & Herb’s Oak Smoked Salt.

smoked salt and oleum

This well balanced elixir is of superior quality winning Gold in the 2013 Los Angeles International Extra Virgin Olive Oil Competition. The olives are obtained from Arbequina, harvested by hand and naturally processed.

smoked salt corn

To Make this you will need:

Oleum Priorat extra virgin olive oil

Cape & Herb Oak Smoked Salt

6 ears of organic corn (1-2 per person)

Fresh flat leaf Parsley

Begin by shucking the corn to remove most of the husks. Leave a thin piece of husk to cover half the cob. In a dish, drizzle the olive oil over the cobs. Sprinkle all around with the smoked salt.

Grill the corn turning often to cook all sides evenly. This takes patience! While turning, brush the cobs with more olive oil. Once the corn begins to brown on all sides, remove from the heat (about 10-15 min.) Place on a platter and sprinkle with more smoked salt and chopped parsley. Serve hot!

corn with oleum

chocolate coconut fudge

Chocolate coconut fudge

There is nothing more delicious than a bite of creamy, sweet fudge! This chocolatey coconut fudge will satisfy your sweet tooth without making it ache from all that sugar. It’s 100% refined sugar free, vegan and made with wholesome ingredients.

For the base of this fudge we used Artisana’s organic coconut butter. Coconut butter is a wonderful alternative to regular butter because of it’s natural healing properties. Coconut also contains medium chain fatty-acids proven to enhance energy and even burn fat-all the more reason to indulge!

coconut butter

To make this fudge you will need:

2 cups of Artisana’s organic coconut butter

1/2 cup of TCHO 100% cocoa powder

4 tbsp. of Date Lady’s date syrup (can also add 1 tsp. of stevia if you like it sweeter)

2 tsp. of pure vanilla extract

1 tsp. of sea salt

1 cup of Earth’s Choice organic unsweetened finely shredded coconut

fudge ingredients (packaging)


Begin by melting the coconut butter in a sauce pot over low heat stirring occasionally. Once smooth, transfer to a large mixing bowl.

fudge ingredients

Add in all other ingredients and stir to combine. Press evenly into a small pan or container lined with parchment. Sprinkle some extra coconut on the top, cover with plastic wrap and refrigerate until firm.

fugde in pan

Once completely firm (at least 2 hours) carefully slice into small squares. Store in the fridge or freezer.


chocolate coconut fudge

ramen noodle dish

Rice Ramen Coconut Curry Bowl

This recipe is simple, nutritious and incredibly delicious! Lotus rice ramen noodles are gluten free, vegan and ready in minutes and the Amaya coconut curry sauce ads a richness to the dish. Tastes great served warm or cool, this dish is the perfect option for any night of the week, any time of the year.

ramen noodle dish


– 1 pack Lotus Foods Rice Ramen noodles (any flavour – in this recipe we used millet and brown and jade)

– 1 jar Amaya coconut curry sauce

– 1/2 eggplant

– 1/2 cup grape tomatoes

– 2 tbsp. chopped cilantro

– 1 brick tofu

– 1/4 cup goat cheese (optional)

– 3 tbsp. olive oil

– 1/2 lemon

– 1 clove garlic

– pinch of red chili flakes

– pinch of sea salt



Cut eggplant into thin slices and dress with olive oil, salt and pepper. Bake at 400 for about 15 minutes. Halfway through baking, turn eggplant slices over to bake on the other side.

Add 1 Ramen cake to 2 cups boiling water. When noodles begin to unfold after about 1 minute separate gently with a fork. Once fully soft, remove from water and strain noodles. Once strained, put into a bowl.

mixed noodles

Cut tofu into cubes and place in pan with a little bit of olive oil to avoid sticking. Add 2 tbsp. Amaya coconut curry sauce and toss. Let simmer until tofu is golden.

Once tofu is cooked add to the bowl of Ramen noodles and toss. Then add, lemon, garlic, cilantro, tomatoes, goat cheese and roasted eggplant to the mixture. Flavour with red chili flakes and sea salt then toss again.

mixing ramen

Serve warm or cold. Enjoy!



Lotus bars

Chewy Energy Bars

These are super simple to make and great for kids! They are gluten free, naturally sweetened and contain minerals essential to good health such as iron and magnesium.

chewy bars small


1 package of Lotus Pumpkin Spice Granola

1 cup of Artisana almond butter

1/3 cup of date lady date syrup

1 tbsp. of water


In a small sauce pan, heat almond butter and whisk in 1 tbsp. of water until warmed. Pull off the heat and whisk in the date syrup. Pour the mixture over the granola and fold in with a spatula. Switch to your hands and work in all the ingredients until thoroughly combined **TIP: you may need to put a bit of oil on your hands to prevent the mixture from sticking**

Press into a 9×9 pan lined with parchment paper. Place in the fridge to firm for at least an hour and cut into squares.

Freeze for longer and you have a healthy, energizing snack anytime!

Happy snacking :)



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