Archive for May, 2010

This recipe comes with a huge disclaimer – I will not be held responsible if you sit down and eat nearly the entire batch!   Honestly, this is probably some of the best stuff I have made and I am really struggling with the  whole concept of “eat in moderation”, so much so that I packed a bunch of it up and gave it away to friends.  

For a sweetener in this recipe I did use some organic raspberry blossom honey, so it is definitely a treat and should be enjoyed in moderation!  If dariy still makes its way into your diet, this granola would be excellent sprinkled over plain yogurt and fresh berries. 


  • 1/2 cup each sliced almonds, pumpkin seeds, sunflower seeds, ribbon coconut and chopped walnuts (really any mixture of nuts and seed will work)
  • 3/4 cup roughly chopped almonds
  • 1/2 cup each chopped figs and goji berries
  • 1/4 cup flax seeds
  • 1/4 cup coconut oil
  • 1/4 cup honey (I used raspberry blossom honey)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon, or more to taste
  • 1/4 tsp nutmeg
  • 1/8 tsp salt


  1. In saucepan over low heat combine coconut oil, honey, cinnamon, nutmeg, vanilla and salt.  Continue stirring until heated through, but not boiling.
  2. In separate bowl, combine nuts, seeds and fruit.   Drizzle hot oil/honey mixture over nuts, stirring until well coated.
  3. Place mixture on a cookie sheet and bake in 300 degree oven for 30 minutes, turning once or twice during cooking
  4. Remove and let cool. 
  5. Break granola apart and store in air-tight container.

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Like most of us who follow a paleo/primal lifestyle, I’m pretty familiar with zucchini as it forms an excellent noodle replacement for some previously starch laden dishes.  However, up until recently I had not given much thought to it in its raw state.  But, by using a mandolin slicer to julienne the zucchini and then tossing it in a simple dressing, it can be easily transformed into a wonderful summer salad that goes fabulously alongside any of your favourite BBQ’ed meats. 


  • 4 zucchini, washed, dried and stem removed
  • ~ 20 cherry tomatoes, or any other small tomato variety
  • 3 small or 1 large shallot, diced
  • 1/4 cup Extra-Virgin olive oil
  • 3 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp grainy mustard, add more or less depending on your taste
  • 1/2 tsp honey (optional) – I find it helps to balance the flavour
  • salt & pepper to taste (optional)


  1. Using a mandolin slicer set on the 1/8 inch julienne setting, julienne the zucchini into long strips.  Cut the strips into bite size pieces (I cut each into 3 pieces)  
  2. Cut tomatoes into bite size piece.  (I cut each into 8 pieces)
  3. Place zucchini and tomatoes into large bowl
  4. For dressing, in mini-chopper add shallots, oil, lemon juice, vinegar, mustard and honey.  Process until well combined.
  5. Pour dressing over vegetables and toss to combine
  6. Season with salt & pepper to taste
  7. Refrigerate for at least 30 minutes or until ready to serve.
  8. This will also keep in the fridge for at least a few days and as it sits, the zucchini takes on more and more flavour.  Delish!

Note:  Don’t have a mandolin slicer – no problem!  You can either julienne the zucchini by hand or just chop the zucchini up into small pieces.

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Wow what a month!  For most of April, I found myself wheeling my little suitcase through airport after airport answering to the demands of my day job.  But now I’m back home on the West Coast making up for lost time by cooking up a storm and working on some exciting primal by design projects!

With Spring now fully upon us, I find that I’m craving lighter foods, especially healthy, colourful salads.  Having finally sourced Kelp Noodles locally, I wanted to create a quick cold salad to serve as a refreshing side dish.  To speed up the prep and reduce the clean up, I opted to buy a bag of tri-colour coleslaw mix instead of shredding my own.       

Ingredients – makes 4-6 servings

  • 1 bag (16 oz) of Kelp Noodles
  • 2 cups Chicken Stock
  • water
  • 1 bag tri-coloured coleslaw mix
  • 1 green pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 recipe spicy citrus vinaigrette – see below
  • Toasted silvered almonds


  1. Rinse Kelp Noodles under cold water.
  2. Pull noodles apart and place in a sauce pan with chicken stock.  Add enough water to cover noodles.
  3. Bring noodles to a boil and simmer over medium heat for about 15 minutes
  4. Drain and rinse under cold water. 
  5. Place noodles, coleslaw mixture, red and green pepper in bowl and toss to combine.   You’ll likely find that your hands will work well for this as you will need to pull the noodles apart.
  6. Pour vinaigrette over the vegetable mixture and continue tossing until well combined.
  7. Refrigerate for at least 30 minutes before serving in order for the flavours to blend. 
  8. Sprinkle with toasted silvered almonds just before serving. 
  9. This recipe can be made a day ahead and refrigerated until ready to use. 

Spicy Citrus Vinaigrette

  • Juice of 2 limes
  • 1/2 cup orange juice
  • 3 garlic cloves, minced
  • 1 inch piece ginger, peeled and minced
  • 2 tbsp finely chopped fresh cilantro
  • zest of one lime
  • 1/2 tsp red pepper flakes
  • 1/2 tsp honey

Add all ingredients to mini-chopper and process until well combined.  Let sit in refrigerator for at least 30 minutes before serving in order for the flavours to blend. 

Looking for Kelp Noodles – In Vancouver try Organic Lives.  In Toronto try The Big Carrot.   Noodles can also be ordered online from Upaya Naturals.

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