Category Archives: Recipes

Wild herb parsley pesto

Have too much parsley? Those bunches can often be a lot bigger than what we can use.  Never fear (or waste)!  Pesto is the answer.  This pesto is made with parsley which can be replaced or combined with any culinary herb.  Even better is combining this herb pesto with wild edibles.  What are wild edibles you ask? Well, primarily they are… Weeds.  See examples at the end of recipe.



  • 3 cups (packed) of chopped parsley
  • 1 cup (packed) of chopped *wild green
  • 1 cup of olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup dry roasted sunflower seeds
  • 2 cloves of garlic
  • 1.5 tsp of sea salt


Puree parsley and wild herbs with olive oil & apple cider vinegar, in a food processor using “S” blade.  When herbs have been well pureed, add remaining ingredients.  Pack into jars and store in refrigerator.  Also freezes well.

*Wild green ideas:

  • Chickweed
  • Dandelion greens
  • Lambs quarters
  • Mint
  • Nettles
  • Purselane
  • Sorrel

Apple Spice Cake

A moist and delicious cake that just so happens to be vegan, flour-less and sugar free!



apple spice cake

  • 2 cups infinite buckwheat batter (infinite buckwheat batter recipe)
  • 1/3 cup coconut oil, melted
  • 3 cups shredded apple (about 6 medium apples)
  • 1/3 cup maple of syrup
  • 1 Tb fresh ginger grated (or 1/2 tsp of ginger powder)


  • 1 cup shredded coconut (unsweetened & unsulphured)
  • 1/2 cup sunflower seeds
  • 1/4 cup raisins (or chopped dried apricots)
  • 1 Tb cinnamon
  • 1 tsp stevia leaf powder (or 3-5 drops of liquid stevia)
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/4 tsp clove powder
  • 1/4 tsp cardamom powder
  • 1/4 tsp nutmeg powder


  1. Mix all dry ingredients in food processor (exclude dried fruit) and grind using “S” blade until coconut and sunflower are finely ground.  Empty food processor contents into a mixing bowl and mix in dried fruit.
  2. Preheat oven to 350f.
  3.  Core and shred apples with food processor shredder blade (or by hand).
  4.  Melt coconut oil in sauce pan.
  5. Mix all wet ingredients.
  6. Combine wet & dry ingredients.
  7. Grease 11×7 baking dish (or 9×9) with coconut oil (or sunflower oil) and sprinkle with shredded coconut (or sesame seeds).  Scoop batter into pan and use a spatula to level out.
  8. Bake at 350f for 40 minutes.
  9. Once cooled, remove from pan and serve with ultimate icing (see below). This cake is best served fresh.

Serves: 10 – 12

Ultimate Icing:

This recipe will make extra which can be stored in fridge for up to 3 weeks. Making less quantity is difficult unless you are using a mini food processor. It is a very versatile recipe and can also be made with added berries or cocoa powder.

Icing ingredients:

  • 2 cups chopped dried pitted dates
  • 1/3 cup coconut oil
  • 2 Tb lemon juice
  • 1 tsp cinnamon or vanilla extract

Icing directions:

1. Soak dates in warm water for at least 2 hours , drain and reserve soak water.
2. Melt coconut oil (being careful to not overheat).
3. Add all contents in food processor with 1/4 cup of date soak water (and more if needed).
4. Blend for at least 2 minutes, occasionally scraping down sides.
5. Once creamy, spread icing onto cooled cake or serve on the side. The dates contain pectin and will congeal after some time and the coconut. oil will also help it set as it cools to room temperature.


Marinated mushroom salad


Summary: An easy and delicious recipe adapted from Moosewood cookbook


  • 1lb cremini or white button mushrooms
  • Marinade:
  • 1 Tb olive oil
  • 1 Tb balsamic (or apple cider vinegar)
  • 1tsp dried herbs (thyme, basil, oregano, rosemary & paprika)
  • ½ tsp of sea salt
  • 1 small garlic; minced or grated


  1. Clean any dirt from mushrooms by brushing them gently with paper towel or dish cloth (avoid getting them wet)
  2. Place whole mushrooms in a saucepan with a tight fitting lid. To ensure even cooking, chop any mushrooms in half that are much larger than the rest
  3. Put lid on saucepan and cook at medium heat. Shake mushrooms every once in a while to prevent sticking. No water or oil are required
  4. Mushrooms are cooked after 15 minutes (or once they release their water content as a dark liquid)
  5. Drain off mushroom water and use later for soup stock, broth or dressing base
  6. Add marinade to mushrooms while they are hot. Let them soak in marinade for at least 30min before serving

Preparation time: 1 – 5 minutes

Cooking time: 15 – 20 minutes

Number of servings (yield): 2

Dark immune brew

Summary: A dark coffee-like immune boosting beverage


  • 1 tsp roasted dandelion root
  • 1 tsp chicory
  • 1L water
  • Almond milk to taste
  • Sweetener of choice (nice with maple syrup)


  1. Add ingredients to water and bring to boil. Simmer for 15 – 30 minutes
  2. Strain & flavor to liking
  3. Can be re-steeped for an extra brew

Quick notes

Dandelion root is best self – harvested and dried in the fall. It can also be purchased from bulk herb sections and roasted at home on a skillet or baked. Toast until fragrant. Do not burn.  All ingredients can be fine group in a coffee grinder and also made with a percolator


Additional complimentary herbs:

  • Chaga mushroom (immune boosting)
  • Pau d’arco (yeast busting)
  • Chai spices (digestive/warming/comforting)


Infinite buckwheat bread


We are so excited to share this discovery! We are fans of ferments and after a dosa making extravaganza we came to recognized how versatile buckwheat batter is so we threw it into a bread pan and it outdid out expectations. The result? A satisfying flourless homemade bread! Fermented but not sour, this method produces a highly digestible gluten free bread.  An extra plus, buckwheat is a full protein and it grows in Canada!


  • 3 cups whole buckwheat (not roasted buckwheat also known as kasha)
  • ½ -1 tsp salt (quality unrefined sea salt or Himalyan salt)
  • Water
  • Coconut oil or quality sunflower oil(for greasing pan)
  • Sesame seeds or poppy seeds



  1.  Rinse buckwheat, cover with two inches of water and soak overnight
  2.  In the morning drain the buckwheat (water will be mucilaginous/slimy); leave the grains resting in a sieve for up to a minute
  3.  Combine buckwheat with ¾ -1 cup of fresh water and salt and blend in food processor or with a hand blender. Blend for at least 1-2 full minutes or until there are no more visible pieces of buckwheat
  4.  Pour the batter (which should be pancake batter consistency) into a glass or plastic bowl, cover with a clean dish cloth and leave out at room temperature for approximately 24 hours to ferment
  5.  The next morning your batter is ready for use, if not using immediately, store batter in fridge for up to 4 days
  6.  Preheat oven to 400 degrees F. Grease glass loaf pan and sprinkle the bottom and sides generously with seeds (or use parchment paper)
  7.  Pour batter into pan, place in oven and reduce heat to 350 degrees F. Bake for 1 hour
  8.  Remove from oven and allow bread to cool for at least 1 hour before removing from pan. Once completely cool, slice bread, enjoy toasted

Tips and troubleshooting

  • If in a hurry soaking for 2 hours can be sufficient and fermenting time can be reduced to 8 hours especially in a warmer environment
  • Fermenting can be done directly in the greased baking pans
  • If bread does not have air holes once baked the issue may be related to the blending time. If using a food process it is important to blend it long enough. If using a high powered blender it is important not to over blend. Otherwise it may be a matter of oven temperature. Try keeping the temperature at 375 and bake breads on a higher oven rack
  • Once sliced, wrap bread in baking paper (or paper towel to keep moisture off the bread) and then place into a bag. Store in fridge for 7-10 days or freeze. Once ready to enjoy; toast bread until edges are golden brown
  • For large square slices bake the bread in a 8×8 inch (or 9×9) glass pan and reduce the baking time slightly. Cut into four squares and then cut each square in half

Variations and alternate uses
(excluding the first option, these variations are all to be applied after step 4 in the instructions)

  1. Replace up to one third of the buckwheat in the batter with separately soaked quinoa
  2. The batter makes great pancakes! We add cinnamon and shredded coconut then scoop into a hot, oiled cast iron pan. Allow to cook thoroughly on one side before flipping. The batter can also be watered down to make excellent crepes or wraps
  3. Add 1-2 cups of seeds. Our favorite is a mix of sunflower and pumpkins seeds (which have been soaked for 4-10 hours and rinsed) with more sesame and poppy seeds
  4. Add ½ cup sliced olives and ½ cup sundried tomatoes pieces
  5. Add ½ tsp. cinnamon and ½ cup each of shredded apple, raisins and coconut
  6. Makes a fantastic pizza crust: grease a baking sheet, sprinkle with sesame seeds, pour batter on thinly and pre-bake for 10-15 minutes before adding toppings
  7. Try using this base to replace the flour, eggs and milk in your favorite cake recipe (see example on our website; recipe for Apple spice cake)
  8. This batter also makes a great base and binder for a loaf or burger (see example on our website; recipe for Lentil neat loaf)

Preparation time: 8 – 24hrs

Cooking time: 1Hr for bread

Number of servings per loaf: 10 – 15 slices

Squash portobello casserole

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  • 5 cups butternut squash, sliced or cubed
  • 2 cups portobello mushrooms, sliced or cubed
  • 2 cups fresh or canned tomatoes, pureed
  • 2 med onion, diced
  • 2 stalks celery, diced
  • 1 sweet bell peppers (optional) diced
  • 2 large cloves garlic, minced or grated
  • 3 Tb olive oil
  • 1 Tb sea salt
  • 1 Tb of each dried herb: basil, oregano, parsley and/or rosemary, use more if using fresh herbs
  • 2 cups shredded cheese for topping (anything goes; gouda, mozzarella, white cheddar etc.) or *cheese alternative


  1. Thinly slice or chop squash (if chopped, you may want to pre-steam the squash before adding to baking dish) and cover the bottom of a greased 9×13 glass or cast iron casserole dish.
  2. Saute the remaining ingredients (except for cheese) in oil for 5 minutes on medium heat. Pour saute over the squash and then spread the tomato sauce on top.
  3. Bake in oven, preheated to 350F, for 50 minutes (less if your squash is pre-steamed).
  4. Remove casserole dish and add cheese for the final 15 minutes of cooking time.
    Note: This dish goes well with potatoes, millet or any other whole grain to soak up the sauce.

*Cheese alternative: Grind 1/2 cup of brazil nuts, cashews or sunflower seeds with 1/2tsp of sea salt and 1 tsp of nutritional yeast (optional) and sprinkle on top like parmesan.

Number of servings (yield): 8

Sunflower seed patè


Base recipe:

  • 1 & 1/2 cup sunflower seeds (soaked and drained)
  • 1 bunch of parsley
  • 1 large garlic clove
  • 1/4 cup of apple cider vinegar
  • 2 tsp of sea salt (or to taste)

Other options:

  • 1 carrot and/or celery stick (chopped)
  • 2 Tbsp olive oil
  • 1 Tbsp of lemon juice
  • 1 tsp of umeboshi vinegar
  • Other fresh or dried herbs (basil, oregano etc.)
  • Directions:

    Soak seeds (minimum 2hrs in warm water or max. overnight).  Drain and rinse well then add them to food processor.  Wash and chop parsley, add to food processor.  Add remaining ingredients and pulse to make a chunky patè.  To make it creamy, blend longer and add a small amount of water if needed.  Goes great on top of crackers, with veg. sticks or wrapped in romaine lettuce.


    Chocolate or Carob Chew Bars


    Sunflower seeds -1 1/2 cup
    Almonds – 1 cup
    Cashews – 1 cup
    Cocoa or Carob powder -3/4 cup
    Maple syrup – 1/2 cup + 2 Tb
    vanilla- 1 tsp
    green stevia – 1/2 tsp
    sea salt – 1/4 tsp
    cinnamon – 1 tsp


    • Grind nuts and seeds in a food processor until very fine.
    • Add powder and any other dry ingredients you may choose to add.
    • While machine is running slowly pour in the maple syrup.
    • Test for sweetness and consistency, make a patty to see if it holds together.
    • If it is still too dry, add more maple syrup or some water.
    • Press batter into a flat pan that is lined with wax or parchment paper.
    • Put pan in fridge for at least 1 hour. Removed from pan onto cutting board, peel off paper (it can be kept in freezer and re-used).and cut into bars.

    Activating your nuts and seeds

    All nuts and seeds have enzyme inhibitors (like phytates) which allow them to last a long time without spoiling but also draw minerals from our body to digest them properly.  Nuts and seeds have all the potential in them to become a full grown plant or tree and this energy is released upon contact with water.   Soaking “activates” the germination process, making them much more nutritious and easier to digest (“alive” vs. dormant).

    Soak at least 6 hours or over night in water (some people add vinegar or salt to the water).  Drain the (not so clean) water and rinse.  Leave in strainer for some time to drain well.  Dehydrate for 5 – 10 hours or make small batches at a time and store them in your fridge to sprinkle on meals.