[Recipe] : Detox Turmeric Soup


As the weather cools down and the daylight gets shorter - a big bowl of delicious soup always feels like a good idea.

This recipe is not only full of naturally cleansing veggies - but also adds in the powerhouse of turmeric to fight inflammation and a flavourful punch!

INGREDIENTS 1 tablespoon olive oil 1 onion, diced 1 medium carrot, finely chopped 2 stalks celery, finely chopped 1 tablespoon McCormick Ground Turmeric 2 teaspoons garlic, minced (about 4 cloves) ½ teaspoon ground ginger ¼ teaspoon ground cayenne pepper 1 32-ounce carton vegetable broth 3-4 cups water 1 teaspoon salt, plus more to taste ½ teaspoon black pepper, plus more to taste 3 cups cauliflower florets, chopped 1 15-ounce can Great Northern beans, drained and rinsed 1 bunch kale, chopped 1 7-ounce package shirataki noodles, drained*


In a large saucepan or pot over medium-low, warm oil.

Add onion; stir. Cook for 5-7 minutes, until the onions begin to brown.

Add carrots and celery; cook for 3-5 more minutes, until the vegetables soften.

Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated. Cook for 1 minute, until fragrant.

Add broth, water, salt, and pepper; stir. Bring to a boil; reduce heat to low.

Add cauliflower. Cover and simmer for 10-15 minutes, until cauliflower is tender.

When the cauliflower is fork tender, add beans, kale, and noodles.

Cook until the kale is slightly wilted.

Serve hot.

Curl up under a blanket & enjoy....

[Recipe] : Matcha Chia Pudding



As warm weather begins and we pull out our shorts and sun dresses - it's always a fresh (and nagging) reminder to eat healthier. We constantly put - maybe too much - pressure on ourselves to look a certain way during the sunny, warm months - but learning to incorporate healthier food choices into our lives and eating habits is always a great thing!

This recipe is a sweet treat that is packed with nutrition, superfoods, powerful antioxidants and energy boosting goodness. We hope you love this Matcha Chia Pudding as much as we do!


Coconut Matcha Chia Pudding

Yields four 1/2-cup servings 14.5 ounces (1 can or 428 mL) canned coconut milk 1 1/2 teaspoons matcha powder 1 teaspoon vanilla extract 1-2 tablespoons maple syrup (to taste) 1/4 cup (50 grams) chia seeds 1 recipe Coconut Whipped Cream 1/3 cup (30 grams) shredded coconut

In a food processor or blender, blend together the canned coconut milk, matcha powder, vanilla, and maple syrup. Transfer to a medium bowl and whisk in chia seeds. Cover and refrigerate for one hour. Then whisk the pudding once and return it to the refrigerator to set overnight.

Before serving, stir shredded coconut into coconut whipped cream. Set aside. Divide pudding evenly between serving containers. Top with a generous amount of whipped cream and serve.

Grab a spoon & indulge - have a wonderful weekend!

[  Recipe & images via The Pastry Affair ]

[ Author : Bekah Glass ]

[Recipe] : Hummus + Fresh Fruit Salsa


It's the end of our May Long Weekend here in Canada to celebrate Victoria Day - and although the weather has been less than summery in Alberta (and typical apparently) - it's always nice to have healthy & delicious recipes to take to gatherings.

This recipe in particular will be a party hit throughout the entire summer - simple hummus remixed with fresh summer fruits & toasted nuts! What's not to love?


2 cups cooked chickpeas, rinsed + drained if using canned 1/4 cup tahini (sesame seed paste) 2 tablespoons creamy almond butter 1 tablespoon white miso paste pinch of crushed red pepper flakes juice of 1/2 a lemon 1/3 cup olive oil, + more for drizzling salt and pepper, to taste 1/2 cup basil pesto toasted sesame seeds + hemp seeds, for topping edible flowers, for garnish

Summer Fruit Salsa 1/2 cup fresh cherries, pitted + chopped 1/2 cup fresh strawberries, cored + chopped 1/2 cup fresh blackberries, sliced into rounds 1 nectarine or peach, diced 1 jalapeño or 2 habanero chilis, seeded + chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh basil, copped juice of 1 lemon (may also use a lime)


Hummus :

Add the chickpeas, tahini, almond butter, miso paste, crushed red pepper flakes and lemon juice to the bowl of a food processor. Puree the mixture until smooth, scraping down the sides if necessary. Add 1/3 up water and puree until smooth. With the machine running stream in the olive oil until smooth and creamy. I like to let my machine run a good 5 minutes (scraping down the sides once or twice) to insure a really smooth and creamy hummus. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 tablespoon at a time until your desired consistency is reached. Taste and season as desired with salt + pepper.To serve, top the hummus with pesto and fruit salsa (recipe below). Sprinkle with toasted seeds.

Salsa :

In a bowl, combine the cherries, strawberries, blackberries, peaches or nectarines, jalapeño, cilantro, basil and lemon juice, combine well. Can be stored, covered in the fridge for up to 2 days.


[Recipe & Images : Half Baked Harvest]

[Author : Bekah Glass]

[Recipe] : Garden Veggie Summer Rolls


We're always looking for fresh recipes packed full of veggies AND flavour! Today's recipe comes from This Rawsom Vegan Life:


Tahini chili sauce: 2 tablespoons tahini 1 garlic clove 1 teaspoon chunk fresh ginger 1 tablespoon miso paste 1 tablespoon sauerkraut 1 tablespoon coconut sugar 2 tablespoons lime juice 1-2 tablespoons dried deseeded red chili skin, or more, as desired Water, as needed

Rice papers

Filling: 1 red beet, shredded 3 carrots, shredded 3-4 tomatoes, sliced 1/2 cup basil leaves 1/4 cup mint leaves 1/4 cup cilantro leaves Whatever else your heart desires

To make the sauce: blend everything together until smooth. Adjust according to your taste preferences, and add as much water as needed to get a creamy consistency.

To make the wraps: dip a rice paper sheet in cold water for 5 seconds, then lay it flat on a damp cloth and let sit for 15 seconds while you fill it up with your goodies. Fold the skin on one side over and wrap under the fillings, then wrap up like a burrito. Hope that made enough sense.

Dip it and enjoy!


[Recipe] : Superfood Guava Margaritas


Today is Cinco de Mayo - which is a GREAT excuse to enjoy a margarita (or a few!).

While the traditional form of this delicious drink can be packed with empty calories, sugar & sodium - we found a list of healthy & delicious alternatives for your festivities HERE !

Here's one of the simple selections that we can't wait to try out -

the Superfood Guava 'Rita! 

Caitlin Covington for shared these amazing tidbits about the greatness of guava:

-guava is one of the richest fruit-based sources of Vitamin C

-the fruit is packed full of dietary fiber

- some studies show that out of any fruit - guava is filled with the very most antioxidants!

-guava's traditional medicinal uses include healing wounds, cuts, ulcers, and boils, toothaches, oral ulcers, inflamed gums, throat and chest pains, diarrhea, and epilepsy.

You can find out more about this delicious superfood in the full article HERE -

but for now - here's the yummy recipe!

What You'll Need:

4 limes 8 ounces Guava nectar (or juice/puree your own!) 4 ounces tequila

What To Do:

Juice three of the limes (ending up with about 3 tablespoons juice). Thinly slice the last lime in round slices. Set aside. (For garnish.) Mix all ingredients in a cocktail shaker (with a few cubes of ice) until well mixed. Strain into glasses, garnish with lime, and enjoy!

[Recipe] : Raw Vegan Cookie Dough


No explanation really needed for this healthy snack or cure to a sweet tooth. These no-bake chocolate chip cookies can be so versatile - add any nuts, seeds, or fruit that you like & they are ALWAYS delicious!


Makes 15 1-inch (2.5 cm) balls, or 10 large cookies


1 cup (100 g) gluten-free oats 10 Medjool dates, pits removed 1 cup (240 g) macadamia nut butter 1 teaspoon ground vanilla beans 2 tablespoons water ½ cup (80 g) raw chocolate chunks


Blend the oats in a food processor until they are coarsely ground. This takes about 2 minutes. Add the dates, macadamia nut butter, vanilla, and water. Pulse until a dough starts to form, 2 to 3 minutes. Fold the chocolate chunks into the dough, or use them in the next step to coat the outside of the balls. Roll the dough into bite-size balls. If you’re covering them with choco­late chips, roll the balls around on a plate of chocolate chips and then gently press the chips in. At this point I just pressed them down with the palm of my hand so they became cookies. Simple. Place the balls on a parchment-lined baking sheet. Stick the baking sheet into the fridge so that the balls can firm up, about 30 minutes. Store the cookie dough balls in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Note: If you want to bump up the protein in this recipe, add 2 tablespoons of chia seeds, hemp seeds, or leftover nut milk pulp.

Recipe from DIY Nut Milks, Nut Butters & More: From Almonds to Walnuts

[Recipe] : Cilantro & Lime Detox Smoothie


I am constantly looking for new healthy smoothie recipes...because I - personally - am not a huge smoothie lover. However, I wish so badly that I was. They are jam-packed with healthy & nutritional ingredients & I don't know about you - but I love the idea of covering a lot of bases with one big gulp.  Whether you enjoy it after a workout, as a snack or as a detox tool - this recipe from Elena of "As Easy as Apple Pie"  is packed FULL of healthy & delicious goodness.

Here are some of her notes that sold me on this one:

Cilantro (coriander) binds to heavy metals and helps remove them from your body. Lime juice helps to cleanse and detox your liver. Ginger is a fantastic digestive aid, proper digestion is important for elimination of toxins.

Not only does this smoothie helps you detox, it’s also loaded with nutrients, vitamins, and minerals. Based on rough calculations, it has 70 calories and it’s very high in dietary fibers, manganese, Vitamin A, C and B6.

Since mango is very sweet, there is no need to add extra sugar.

The combination of lime, cilantro and ginger gives this smoothie a refreshing zing.



160 ml (2/3 cup) water, cold 30 grams (1 cup packed) baby spinach 10 grams (1/4 cup packed) fresh cilantro leaves 1 small mango, peeled,cored and diced 1 green apple, cored and sliced (but not peeled) the juice of 1 lime 1 teaspoon fresh ginger, grated 1 teaspoon chia powder


Blend the baby spinach, cilantro and water until smooth. Add the mango, apple, lime juice, ginger and blend again. Pour it into a glass and sprinkle some chia powder on top before serving.

Enjoy your detox green smoothie!

[AUTHOR : Bekah Glass]



[ Recipe ] : Mango Butter (only 3 ingredients!)


Only 3 ingredients in this delicious, healthy treat for toast ... or seed crackers, sweet potato, & probably anything else you can lather it on!



-1 ripe mango (with skin & seed removed)

-1 cup raw, cold-pressed coconut oil

- 1 tbsp raw organic honey


Blend ingredients in a blender until smooth & creamy.

Store in a glass container in the refrigerator to solidify.

This will keep for 3-4 weeks.

[ Recipe via Naturally, Danny Seo ]


[ Recipe ] : Weekend Glow Kale Salad


Kale, kale kale ... you are probably  just as tired of hearing about this trendy green as I am.

I get it - it's good for us. I've tried really hard to jump on this band-wagon but I'd just rather have spinach or arugula. I can't help it.

However, I found this recipe on Oh She Glows not long ago & I must say - it may have transformed my relationship with the superfood.

Weekend Glow Kale Salad Yield: 4 servings

Ingredients: 1/2 large head of kale (about 4-6 cups) 1 cup finely chopped red onion 1/2 red bell pepper 1/2-3/4 cup chopped carrot (2 small carrots) 1 English cucumber (2 cups chopped halves) 1 avocado, chopped 1 & 1/4 cup chopped grape tomatoes (or other variety) 1/2 cup mixed raisins and Goji berries 1/4 cup hemp seed 1/3 cup chopped walnuts

Dressing: 1 batch of Lightened Up tahini-Lemon Dressing ( Recipe HERE ) Your desired fresh or dried herbs

Directions: 1. Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top. 2. Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth. 3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves. 4. Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined. 5. Place in fridge to ‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.



To make this salad, gather as many superfoods that you like:

Cucumber (great for skin!) Grape tomatoes Red onion Raisins & goji berries (antioxidants) Walnuts (Rich in omega 3 fatty acids) Hemp Seeds (high in protein) Carrot (great for eyes and skin) Avocado Red Pepper

For Angela's full post & recipe for this delicious dish - visit Oh She Glows HERE

[  AUTHOR : Bekah Glass   ]

[ Recipe ] : Flavourful Vegan Popcorn


Making your own fresh, healthy popcorn really doesn't take as much time as you probably think. As a movie night treat or party snack - it's a favourite among all ages!

So - we're sharing our favorite mixture for a delicious, vegan version of the dish!

(We love it so much - it's made freshly & served daily at ESME BEAUTIFUL).



1/4 cup of organic popcorn kernels

2-3 TBSP   coconut oil (to coat fully)

2 TBSP   nutritional yeast

1-2 drops   truffle oil

drizzle of honey

salt to taste

[ Author : Bekah Glass ]

[ Recipe ] : Avocado Ranch Dressing




• 1 cup goat milk kefir (or dairy of choice)

• 2 tablespoons chopped scallions

• 2 teaspoons chopped fresh thyme

• 2 teaspoons chopped fresh parsley

• 1 teaspoon chopped fresh dill

• 2 teaspoons roasted garlic (fresh garlic will be less sweet and stronger)

• 1/4 teaspoon onion powder

• cracked black pepper and salt to taste

• 2 very ripe avocados



In a small bowl, combine all of the ingredients except the avocados and blend well with a wire whisk.

Cover with plastic wrap and allow to sit at room temperature for 30 minutes to 1 hour to let the flavors marry.

1. Mash the avocados just before serving and mix into the dressing.

2. Refrigerate any remaining dressing. (Dressing will keep for 3–5 days without the avocado & 1-2 days with avocado).