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Kale Pesto


5 stalks of kale (can also add cilantro, chickweed, parsley and basil!)

1/2 cup raw unsalted sunflower seeds

1/2 freshly juiced lemon

1 garlic scape (save  some for topping)

2 cloves of garlic

1/8 cup organic, cold pressed, extra virgin olive oil

Himalayan crystal salt , enough to your taste liking


Add all ingredients to a food processor and pulse until all blended together

Kale and Black Bean Brownies


1 can of organic black beans drained and rinsed

1/4 cup coconut oil

1/2 cup organic oats

1/4 cup raw cacao powder

2 kale leaves or 2 cups of spinach (you can also sub fresh stinging nettle)

1/2 tsp baking powder

1/2 cup coconut sugar

1/4 cup hemp seeds

1/2 cup chocolate chips (added after you blend all the rest of the ingredients.)


Preheat oven to 350. In a food processor or blender pulse until all ingrewdients are blended. Bake for 20 minutes, allow to cool then put into the fridge to harden.

Cabbage Wraps


Welcome to the wonderful recipe of

"Add whatever the garden is growing!"

Here I have farm fresh beets, dill, tomatoes, chopped chard and some sea salt to top. I also like to add some sauerkraut for flavour. 

Get creative and add your own combination of veggies for a filling, hydrating and nutrient rich meal.

Green Smoothie


Add any variety of fresh green veggies. 

My favourite is parsley, cilantro, swiss chard, kale, mint, 1/2 inch piece of ginger. Fill your blender full vegg and 3/4 full with water. Blend completely and then strain out the pulp with a fine mesh strainer. 

Enjoy your chlorophyl rich green water with some ice. 


5 cups of fresh farm raspberries (or any berry)


1/2 cup of unpasteurized honey


1/4 cup whole chia seeds

Mash the berries, mix in the honey, gently heat if it works better. Add to a mason jar and mix in the chia seeds. Cap and allow to sit and solidify in fridge overnight. Will last about 1 week in the fridge. I like to freeze and use in small amounts throughout the year. 

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