Vegan Banana Chocolate Chip Cookies

Wow. Can we all just take a moment and look back at the craziness of the past two months? I can’t even look at the news anymore without my heart hurting. I think it’s time for some good old cookies to take our minds off of the chaos going on in the world! I’ve come up with some vegan and gluten-free banana chocolate chip cookies that are super moist and yummy. These are great with a cup of tea and a good book or as a healthy quick breakfast. They’re also super easy to make so you have no excuse not to try them!

Vegan Banana and Chocolate Chip Cookies


    • 1 ripe banana, mashed
    • 1/3 cup almond butter
    • 1 tbsp coconut oil, melted
    • 1 tsp vanilla extract
    • 1/3 cup bittersweet Fairtrade chocolate chips
    • 1/4 cup coconut sugar
    • 1 cup rolled oats
    • 2 tbsp ground flaxseed meal
    • 1/2 tsp baking powder
    • 1 heaping tbsp almonds, chopped
    • Pinch of salt


    1. Preheat the oven to 350 degrees. In a large bowl, mix together the banana, almond butter, coconut oil, vanilla and coconut sugar. In a separate bowl, stir the oats, flaxseed, and baking powder together.
    2. Combine the dry ingredients with the wet banana mixture then incorporate the chocolate chips and almonds.
    3. Make cookie balls about a tablespoon in size and place on a greased oven tray. The mixture will be very sticky and wet, but don’t be alarmed as they come together after they bake.
    4. Bake the cookies in the oven until they are brown around the edges – approximately 20-25 minutes. Let them cool for a few minutes and enjoy!


    You can store these cookies for about a week, which is great if you like to plan your snacks ahead of time.

    In other food news – I met Sarah Britton! For those of you who don’t know her, she is the creator of the blog My New Roots, my favourite food blog, and my ultimate inspiration for plant-based cooking. For my birthday, my sister got tickets to her book signing, where we got to take part in a Q&A session, taste her delicious recipe creations, and wash everything down with some good old kombucha. She was equally down-to-earth in person as she is on her blog and she motivated me so much more to continue on this trek towards healthy and conscious eating! Her new cookbook, Naturally Nourished, is definitely a good purchase if you are looking for some feasible and colourful plant-based recipes.

    In terms of music, I’ve been listening to some magical tunes by a band called Colouring. The track I like the most is called In Motion and is amazing to run to! Here’s the live version, but you should also check out the studio version.

    Take it easy everybody and try not to get consumed by the negativity out there.




    Easy Vegan Quinoa Chilli


    I love chilli. Hearty, warm, delicious. The best meal for the upcoming winter days. However, after I switched to a meatless diet a decade ago, I found that many places didn’t offer a vegetarian option. I never thought I could recreate the flavour of a meaty chilli so I never tried. And so, off I went into the world, continuing about my life, wandering the cold streets of Canada, sad and chilli-less…until one day I decided “You know what?! This girl is making herself a nice big bowl of veg chilli and no one can stop her!” And that’s how the vegan quinoa chilli was born. Brace yourselves for a life-changing recipe!

    Easy Vegan Quinoa Chilli

    • Servings: 6 hungry people


    • 1 large onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 1 red bell pepper, diced
    • 1 jalapeño pepper, seeded and finely diced (optional)
    • 3 garlic cloves, finely diced
    • 5 tomatoes, diced and peeled (see note)
    • 1 tbsp tomato paste
    • 1/4 cup uncooked quinoa
    • 4-5 cremini/button mushrooms, chopped
    • 1 can kidney beans, drained and rinsed
    • 1 can pinto beans, drained and rinsed
    • 1 tbsp smoked or regular paprika
    • 1 tbsp powdered cumin
    • 1 tbsp dried oregano
    • 2 heaping tbsp chilli powder
    • 1/2 tsp garlic powder
    • 2 cups water
    • Juice of half a lemon
    • Salt and black pepper to taste
    • Cilantro for garnish


    1. In an oiled large pot or dutch oven over medium heat, sauté the onions until translucent. Then add the carrots, celery, bell pepper, jalapeño, and garlic and sauté for about 3 minutes.
    2. Add the paprika, cumin, oregano, chilli powder, and garlic powder. Once the smell of spices have been released, add the tomatoes, tomato paste, quinoa, beans, mushrooms, water, salt and pepper.
    3. Cover the pot with a lid to allow the quinoa to cook, about 15 minutes. Once cooked, remove lid, add lemon juice, and let the chilli simmer uncovered for about 30 minutes (the longer, the better).
    4. Serve chilli with cilantro and a generous drizzle of olive oil. Enjoy!

    Note: To remove the tomato skin, make large incisions on the tomatoes and submerge in hot water for a minute, after which the skin will come off easily (thanks mom for this tip!). You can also use canned tomatoes, although fresh is always better.

    Here’s an amazing piece by Kidnap Kid featuring Leo Stannard. The acoustic version is also extremely beautiful and I highly recommend listening to both!



    Vegan Coconut Miso Ramen

    Well, World, it seems we are coming across some dark times, just when I thought Harper and all evil was gone. I can’t quite grasp how such a large population of Americans could vote for such a sexist and racist individual who denies climate change, desires nuclear war, and seems to be everything humanity is not. I have read about hate crimes and verbal abuse on social media spreading like wildfire against minorities. My friend has already faced discrimination based on her race, the day after the President was elected, and we live in Canada! Ignorance overcoming morals. Although some of us may want to give up on society, it becomes evermore important to persevere with love and compassion instead. I’m going to be super cliche but Martin Luther King’s quote really resonates here: “Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate, only love can do that.” So that’s exactly what we need to do. Let’s start a Love Revolution y’all. And let’s keep fighting for our right to equality, a healthy planet, and peace. I am not giving up on the world yet and neither should you. (I say this holding my breath and really really hoping that 4 years don’t bring as much damage as Trump promises to cause…)


    The best way to spread love? Food (pft, that was a no-brainer). I’m going to embrace all the wonderful immigrants that have brought their culture to Canada and are sharing their recipes with us. It pays to have constant inspiration in the most multicultural city in the world. Toronto – you are awesome!

    As you may have read, I tend to go through food craze phases. Last year it was chocolate truffles. The year before it was protein bars. This year, it’s noodles. Oodles and oodles of delicious slurpy noodles. 95% of the time I am craving a big bowl of Japanese Ramen and I won’t fight it. The ultimate comfort food. And after the month we just had, I think we all deserve some comfort, right?

    Vegan Coconut Miso Ramen with Tofu and Veggies

    • Servings: 5 hungry people


    • 1 small onion, roughly chopped
    • 5 cloves garlic
    • 1.5 tsp fresh ginger
    • 1.5 cup organic non-GMO red miso paste
    • 1.5 cup organic non-GMO white/yellow miso paste
    • 3 tbsp red chilli paste
    • 3 tbsp apple cider vinegar
    • 3 tbsp maple syrup (alternatively mirin)
    • 1 tbsp sesame oil
    • 1 can organic Fairtrade coconut milk
    • ~4-6 cups water
    • 1 heaping cup shiitake mushrooms
    • 1 heaping cup oyster mushrooms
    • 450 g (about 2.5 cups) firm organic non-GMO tofu
    • Ramen noodles (alternatively, buckwheat noodles or any gluten-free kind)
    • Green onions and fresh herbs, like basil, to garnish
    • Veggies of choice (I used steamed broccoli, beans and shredded carrots)


    1. In a food processor, pulse the onions, garlic, ginger, miso pastes, chilli paste, vinegar, syrup, and oil until a thick paste forms. Set aside.
    2. In a pot over medium heat, sauté the mushrooms with a tablespoon of the broth paste. Once browned, add the can of coconut milk and water.
    3. Once simmering, slowly add a few tablespoons of the broth paste to the pot to your desired taste and allow the paste to dissolve. You can alternatively dissolve the paste in a sieve over broth if you want a clear broth. Store the rest of the paste in a mason jar for next time.
    4. Allow the broth to simmer over medium heat for approximately 5 minutes. Meanwhile cook the noodles and the veggies of your choice and set aside.
    5. Once the noodles have cooked, add noodles to a serving bowl, pour a few ladles of broth, and top off with veggies, green onions, and herbs. Enjoy!

    Note: The ramen miso paste is very salty, so be cautious and add to your own taste. If you do accidentally add too much paste, just add more water or maple syrup. The broth is flexible to your liking.

    Credit: The broth for this recipe is adapted from Pinch Of Yum with modifications and additions.

    Slurp away, friends. And get cozy. Preferably while watching Gilmore Girls religiously (who else is excited for the revival?!).

    In terms of music, I have been listening to Haux excessively everyday. Even though they only have a handful of songs released, they are on replay. I know sometimes I tend to exaggerate how great an artist is, but this band is actually remarkable. Have a listen and you’ll see when I mean. I couldn’t choose one song to post, so instead here’s their SoundCloud (The War, Caves, and Homegrown are among my favourites, especially played loud on a night drive). Sadly, I haven’t been able to see them live since they are still small and underrated, but the moment they have a tour up to Canada, I’ll for sure be there! Let them carry your soul to beautiful places…

    I hope that you still see the light in the midst of darkness. Just remember…

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    I’m back and I’ve got tacos!


    Hello everyone, it’s your old friend here – Sara. I hope you haven’t forgotten about me, as I haven’t forgotten about you! Yes, I have been slacking. I’ve been a horrible friend and I have no excuses (except school, work, school, work, travelling, school, etc…). It’s so easy to lose track of time. The next thing you know, it’s been a year since you’ve last blogged!  But rest assured, I’m back and here to stay. What about school you ask? Done! What about work you ask? Done! Well…I’m taking a mental break to travel and relax. I’ve got zero responsibility now except to cook, eat, and share my stories with you.  Since I last blogged, I’ve been to Austin, the Rockies, and Costa Rica and I’ve got plenty of travel experiences to share as well. But for now, here are some tacos because I’m sure you’ve been hungry for a recipe for months!

    These roasted cauliflower and bean tacos are inspired by the best tacos I’ve ever had in Toronto – La Carnita. The veggie taco, “Crispy Cotija”, has delicious breaded cotija cheese, cauliflower, beans, pickled carrots, chipotle sauce, green onion and cilantro. Doesn’t that sound like heaven? For this recipe, I chose to make it vegan and skipped out on the cheese, but made the cauliflower the crispy component. My sister basically ate half of them before I got to assemble the tacos! I also added a guac sauce that you can seriously eat alone too cause it’s that tasty! Get ready to have a fiesta in your mouth y’all!

    Roasted Cauliflower and Bean Tacos

    • Servings: 4 People


    Roasted Cauliflower

    • 4 heaping cups cauliflower, chopped roughly into small mouthsize pieces
    • 1 tsp ground cumin, chilli powder, and garlic powder
    • 1 tbsp paprika
    • 2 tbsp olive oil
    • Sprinkle of salt and cayenne to taste

    Sautéed Onions and Peppers

    • 1 medium onion, sliced
    • 1/2 red bell pepper, sliced
    • 1/2 tsp ground cumin and turmeric
    • Salt to taste
    • Coconut oil to grease pan

    Refried Beans

    • 1 cup uncooked beans (cook according to package directions)
    • 1 small onion, finely diced
    • 1 tbsp chilli powder
    • 1/2 tsp ground cumin
    • Coconut oil to grease pan

    Avocado Cream

    • 1 ripe avocado
    • Juice of 1 lime
    • 2 tbsp olive oil
    • 1 cup fresh cilantro
    • Salt to taste

    Apple Slaw

    • 1 large apple (any kind), thinly julienned
    • Squeeze of lime juice


    1. Preheat the oven to 400°C. In an oven pan, combine all the ingredients for the cauliflower together. Place in oven until crispy and golden brown/slightly blackened.
    2. In a pan greased with coconut oil, add all the ingredients for the sautéed onions and peppers. Set aside once onions have turned translucent and the smell of the spices is released.
    3. For the refried beans, add the onions and spices to a greased pan until translucent. Add the beans and stir to incorporate ingredients. Pulse in a food processor or blender until it reaches a rough paste-like texture (it’s okay if parts are chunky). Set aside.
    4. For the avocado cream, add all the ingredients to a food processor and pulse until a creamy texture is achieved. Set aside.
    5. Add a squeeze of lime juice to the julienned apple. Assemble tacos in a corn or whole wheat tortilla, garnish with cilantro and green onion (optional), and enjoy!


    Last weekend, I went to Wayhome, a music festival near Barrie, Ontario and had an absolutely magical time. Not only did my favourite band, Arcade Fire, blow me away for a second  time (coupled with fireworks on cue), but I was further reminded of how much I love the Killers and M83. I also got to discover lots of lovely bands. Above all, I was very pleasantly surprised by Glass Animals, Bahamas, Kurt Vile and Violators, and Oh Wonder. If you aren’t familiar with these bands, go have a listen. I highly recommend this festival to anyone in the future – I was in music heaven and feeding off the vibes of all the beautiful humans who came to celebrate creativity.

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    Speaking of music, I am currently loving Phoria, an alternative indie rock band from the UK. Here is their song, Evolve, which is my favourite.

    I’ll be travelling for the next month so I’m sad to say I may have to say goodbye until a few more weeks. May your summer be filled with plenty of vegetarian fiestas.

    Hasta luego, friends!



    Sparkling Strawberry Mint Lemonade


    I always say, if you haven’t had a fresh organic Ontario strawberry, you simply haven’t lived. Okay… I don’t actually always say that (imagine if I did – how annoying would that be!), but it couldn’t be more true. Although Ontario is nearly infertile during the winter months, the short but sweet (literally) summer season makes up for it. And the best part is undeniably the strawberries. Sweet, small, succulent jewels of Nature’s amazing creation. Nature, you rock! How can something so good grow so close to me? Trust me, those genetically modified monstrous strawberries found at grocery stores have got nothing on local organic strawberries. We might not have mangoes or coconut or all those wonderful exotic fruits, but we’ve got these bad boys to satisfy our cravings. If you ever visit the province during the summer, I strongly encourage you to go strawberry picking or visit the farmer’s market to get organic strawberries. Your taste buds will thank you.

    So what’s so great about strawberries? How about the significant levels of vitamin C? Or its high content of antioxidants and anti-inflammatory phytonutrients? Or what about its ability to regulate blood sugar? And don’t even get me started on the burst of juicy flavour! You’d be crazy to overlook such an awesome fruit!

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    Last week, I went up to a wonderful organic farm in Markham, Ontario not-so-ironically called Organics Farm. There were lots of weeds running wild, pollinators at work, and luscious fruit to be picked. Although the rain brought in a tough season for strawberries, we managed to pick quite a lot and now I’m looking for ways to incorporate them into our diets. So, what sounds better on a scorching hot July day than a glass of ice-cold lemonade? Throw in some strawberry syrup and mint and BAM! You’ve got yourself the ultimate summer drink. Stay thirsty, my friends, stay thirsty.

    Ingredients (Serves four)

    • 2 1/2 cups organic local strawberries
    • Juice of 4 1/2 lemons
    • 1 1/2 cup maple syrup or honey
    • 2 1/2 cup water
    • 750 mL carbonated water
    • 1/2 heaping cup fresh mint
    • Ice and fresh strawberries to serve

    1. In a small saucepan over medium heat, combine all the strawberries, juice of half a lemon, 1/2 cup maple syrup, and 1/2 cup water. Let simmer until a syrup consistency is achieved, about 30-45 minutes. Set aside to cool.

    2. Combine the carbonated water, 1 cup water, and remainder of the ingredients to a large jug. With a wooden spoon, bruise the mint leaves to release their flavour. Add the strawberry syrup and mix.

    3. Top off the lemonade with crushed ice and fresh strawberries. Add more maple syrup/sweetener to suit your taste (I like mine a little on the tart side!).

    You can make this recipe with any other berry you choose or even make it with peaches when the harvest comes in! Eating with the seasons is wonderful. I feel so much closer to nature when I do. Speaking of which, I recently purchased the My New Roots book by the woman who inspired me to start blogging – Sarah Britton. If you haven’t gotten a hold of her book yet, I strongly encourage you to do so. She is all about seasonal, wholesome eating and her recipes are so rustic and unique. Her quirkiness is just the cherry on top (If you haven’t noticed, I love quirky). I think the best way to describe her and her outlook on food would be “a breath of fresh air”. Check out her awesome blog if you haven’t, it’s filled with more inspiring recipes and stories.

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    As for music, I’ve come to the conclusion that there are seriously way too many good artists and tracks out there to share with you on this blog! I have been using SoundCloud lately, because it’s great for finding new music similar to ones you like. If you want to follow my account and see what I’ve liked lately, you can find me here. I only recently started using it so bear with me if there isn’t too much selection yet. Here’s a track called Snow in Newark by Ryan Hemsworth and sung by Dawn Golden.

    I hope the summer is bringing you lots of relaxation and yummy fruit! Stay curious, my friends.



    Fair Trade Dark Chocolate Truffles

    It’s been way too long since I’ve last blogged! It’s good to get back in it again, I missed it so much. School can seriously eat you up sometimes and now that it’s summer, it’s great to get back into balance again and get in touch with things I love. If you want to follow my food adventures more, you can follow my Instagram account where I post more often and also include a bunch of good Toronto/GTA restaurants that I recommend.


    So…IT IS SUMMER! Freedom! I have to work for my school work placement, but right now I have a good week break to do anything I want! I want to celebrate being done and chocolate is obviously invited. Always.

    I don’t know what is going on with me but I think I’ve made truffles at least 4 times these past few weeks! I am obsessed. When you think of truffles though, it tends to be this big bad image of excess sugar-ridden fatty indulgence. I also think that people get intimidated by the idea of making their own truffles since they are supposedly a delicacy (says who!). They are actually super easy to make and don’t have to be bad for you! Remember, when you make things at home, you literally have control of everything that goes into your recipe. So emit the bad stuff and bring in the good.

    This past school term, I served as a Project Lead at my university’s sustainability service. I was responsible for raising awareness on Fairtrade products to the student body and for making students think more consciously about their consumer decisions. We are often so disconnected from where we get our food from that we don’t think twice about the hands that picked our fruits, our coffee, and our daily produce. Out of sight, out of mind. Many times, the food we purchase goes to support unethical, large-scale, unsustainable organizations that mistreat their producers, pay unfair wages, and exploit workers (child labour, no safety regulations, etc…). We, as consumers, have such an important role to play and can be a powerful force when we simply refuse unfair products (I’m talking about you, drinking that Tim Horton’s coffee!) and demand an ethical and environmentally-conscious food system. We have to question where our food comes from. We are, after all, citizens of the world.

    What is Fair Trade? 

    Fair Trade is defined generally as a partnership that is, well, fair. It embodies the vision that producers are entitled to good working conditions as well as their rights, especially in developing countries. Fairtrade, however (note the lack of separation between the two words), refers to the specific Fair Trade certification system, represented by Fairtrade International and all its partner organizations. In 1997, Fairtrade International was established for setting standards to “…address the imbalance of power in trading relationships, unstable markets and the injustices of conventional trade”. Fairtrade International’s principles include payment of fair wages, no discrimination (especially against women), opportunities for capacity building, and consideration for the environment, among a few.


    Products can bear the Fairtrade mark (above) which ensures that the social, environmental, and economic Fairtrade International standards have been met. I strongly recommend you to actively search for the mark whenever purchasing a product that can be Fairtrade certified. Here is a video I suggest watching that will sum up Fairtrade/Fair Trade better than I can in words.

    What are some Fairtrade products?

    • Coffee
    • Tea
    • Chocolate
    • Bananas
    • Cotton
    • Vanilla
    • Coconut
    • Flowers
    • Grains (Rice and quinoa)
    • Nuts
    • Oils

    Normal grocery stores carry these products, mainly in the natural foods section, since 50% of all Fairtrade products tend to be organic too. The quality of Fairtrade products is just so much better, you can actually taste it! There are other stores that carry Fairtrade products such as the Canadian store, Ten Thousand Villages, which is centred around the concept of Fair Trade. You can also buy Fairtrade products online if you can’t find any, but they are more common than you think.

    Ingredients (Makes 30-40 small truffles) 

    • 1 cup Fairtrade raw cacao butter (I used the Giddy Yoyo brand)*
    • 1/2 cup Fairtrade raw cacao powder
    • 1 tablespoon Fairtrade ground coffee**
    • 3 tablespoon Fairtrade coconut oil
    • 1/2 cup Fairtrade bittersweet or dark chocolate chips
    • 1 1/2 cup almonds
    • 2 tablespoons organic honey
    • 2 drops vanilla extract
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon salt

    *If you cannot find cacao butter, you can replace it with coconut oil instead, but I strongly recommend finding some as it has a wonderful rich chocolatey taste. 

    **I only used 1 tablespoon since my stomach is sensitive to coffee. However, if you love a nice espresso taste, I recommend adding more.


    1. In a food processor, pulse all the almonds until a coarse texture is achieved. Set aside.

    2. Bring a small pot of water to a boil. Then reduce heat to medium and place a large stainless steel or glass bowl on the pot, making sure the bottom of the bowl does not touch the water. This is called a double boiler and should always be used when melting chocolate, as it prevents the chocolate from burning.

    3. In the bowl, melt the cocoa butter, coconut oil, chocolate chips, and honey.

    4. Once fully melted, add the cacao powder gradually, mixing well. Add the coffee, vanilla, cinnamon, and salt to the mixture.

    5. Take the double boiler off the stove and mix in the almonds.

    6. Place the mixture in a pan and put in the freezer for no more than 20 minutes. You want the mixture to be semi-hardened, but not completely as it will be difficult to roll them up into truffle balls. Be sure to check on them every 5 minutes to make sure they are not fully frozen.

    7. Once semi-hardened, remove from the freezer and roll into balls. I also rolled mine in dessicated coconut and cacao powder to make them more visually pleasing. Feel free to decorate them however you feel (almonds, cinnamon, etc…)


    I hope you guys like this recipe! Please don’t be shy and comment below to let me know what you think. So far, a few of my friends and family have said it tastes like dark chocolate Ferrero Rocher and I’m cool with that! I have some other truffle recipes to share with all of you, but I’ll save those for later…one good thing at a time!

    I’m also super excited to share a bunch of awesome tunes I’ve been listening to. But again…one at a time! For now, here’s an awesome track by Jamie xx. For those of you who listen to The xx (awesome band!), he’s the one behind the cool atmospheric sounds. He does his own solo work doing remixes and producing some super chill music. I actually went to a free concert that featured him, but didn’t have a great experience (he came out at 1 am after we waited for over 3 hours…I’m getting too old!). However, this song, featuring the female lead in The xx, Romy, is an amazing comeback. Enjoy!



    Welcoming 2015: Sweet Potato Fries with Vegan Cashew Curry Sauce


    And, just like that, yet another year went by. Hello, 2015. It’s nice to meet you and I hope you’ll be good to me. 2014 brought me challenges and losses, but I’ve realized that nothing is more important than health and being surrounded by friends and family. I am eternally grateful and humbled. Thank you to everyone who has ever been behind me and filled my life with positivity and love. I wish nothing for those people other than good health and more love.  I also want to wish all my fellow food lovers and world explorers a beautiful year filled with happiness, light, health and, of course, food. Give us all you got, 2015! We’re ready for you!

    This winter break, our family had a large number of dinner parties with lots of delicious food. I started thinking of what I could contribute to the table that would be universally liked and easy. I know people love fries. I know people love dip. Why not settle for something that simple? I wanted to keep it vegan, because the holiday season is especially detrimental to people’s health as well as the environment so I opted for a vegan cashew curry sauce with oven roasted sweet potato fries.


    If I was ever trapped on an island and had to choose one nut to take with me, it would be hands down cashews! They are so creamy, buttery, and flavourful that I seriously have a hard time controlling myself when someone places a bowl of them in front of me. What’s more, they are excellent sources of copper and magnesium which are needed to help build strong bones, and they lower the risk of cardiovascular heart disease. Cashews are also used extensively in vegan cooking due to their creaminess, which can imitate the texture of yoghurt, cheese, or other dairy products. The first time I tasted a “sour cream” I made out of cashews, I was shocked at how much it tasted like the real thing, if not better!

    Sweet Potato Fries

    • 6-7 sweet potatoes, skin peeled and cut into fries
    • 1 heaping tablespoon coconut oil
    • 1 teaspoon dried oregano
    • 1/2 teapsoon dried chilli pepper
    • Sprinkle of salt, black pepper, and cayenne pepper

    Cashew Curry Sauce

    • 2 cups raw organic cashews
    • 1 1/4 cup water
    • 1 tablespoon organic apple cider vinegar
    • Juice of half a lemon
    • 1 1/2 teaspoon curry powder
    • 1/2 teaspoon dried garlic powder
    • 2 tablespoons olive oil
    • Sprinkle of salt
    • Fresh herbs to garnish

    1. Preheat the oven to 350F. Add all the ingredients to an oven pan, mixing them together with your hands. Place in the oven for 20 minutes or until cooked. Make sure to stir them up every 10 minutes or so to ensure they are consistently cooked.

    2. Using a food processor, mix together all the cashews and spices until a paste is formed. Add the cider and lemon juice to the paste.

    3. Gradually add the water until a thick mayonnaise-like consistency is achieved (this may require less than 1 1/4 cups of cashews or more).  Then, gradually add the olive oil and serve with fresh herbs (I used basil).

    If you’re looking for more dishes to make, I’ve finally created a recipe index to help easily navigate through different kinds of meals, such as mains, soups and desserts. If you have any suggestions on how to make it better, I’d love to hear your recommendations! 

    If I ran my own Grammys for 2014, I would give an award to the band Vancouver Sleep Clinic. Their music makes me feel like I’m moving slow motion through life’s best moments (and that’s saying a lot!). Check them out if you haven’t already, they are definitely underrated. They also do a mean cover of Drake’s “Hold On We’re Going Home“. Nothing like good food and beautiful music to start off the new year.

    Stay positive my friends, you can get through 2015 like a warrior. I know it.