white escolar tuna with shaved radish on sesame rice

Spring is definitely here is your body calling for spring like foods? Fresh salads, more vegetarian, more raw and some of this...

I first tried this recipe in winter but it's an ideal dish for spring and summer, it is really easy to prepare and the flavor payoff is huge.

8 to 12 oz white escolar tuna (or sushi grade if you can't find)

1 large red radish thinly sliced with a mandolin (I used soiled reputations)
1 tbsp rice vinegar
1 tsp coconut sugar

1 tbsp toasted sesame oil
1 tbsp braggs

1 tbsp toasted sesame seeds
2 tbsp sliced green onions

1 cup of jasmine rice or sushi rice (you can use brown rice too but this is the one dish I really like with white.)

Marinate sliced radish with the whisked rice vinegar  and sugar in a flat bottom dish for 2 hours. Make rice. Thinly slice the raw tuna(so its almost see through). Heat the sesame oil and braggs until just warm. Scoop the rice into a bowl and place marinated radish on the rice. Place sliced tuna on the radish and pour the warm sauce over top. Garnish with green onions and toasted sesame seeds.

Serves 2

The best ever chocolate cupcakes with raspberry cashew cream

This recipe will satisfy even the worst critic about how tasty gluten free baked goods can be. As for the chocolate lovers well, I double dare you to not fall all over these gems.

The Best Ever Gluten Free Chocolate Cupcakes with Raspberry Cashew Cream

*Dairy free *Wheat free *Soy free

Preheat oven to 350 degrees

4 eggs (room temperature)
1 cup brown sugar
1 cup olive oil or grape seed
2 tsp vanilla
1 cup brown rice flour
½ cup millet flour
1/3 cup dutch cocoa
1 tbsp baking soda
1 tsp xanthan gum
½ tsp salt
½ cup almond milk (room temperature)

In a medium bowl whisk wet, except the almond milk, add the sugar. In a separate bowl whisk dry. Add dry to wet and mix, then add almond milk and mix until just blended, not to long. Bake for 20 minutes. Remove from pan and allow to cool on a wire rack. Top with raspberry cashew cream before serving.

Raspberry Cashew Cream

1 cup of cashews (soaked overnight)
¼ frozen or fresh raspberries
1 tbsp agave

Once the cashews have been soaked, rinse them and put them in a vitamix with just enough water to barely cover them. Blend on high and add agave. Once the cream is smooth add the raspberries, you may have to stop the blender a few times and scrape the sides. Pour into a container and store in the fridge for up to a week but not before you try one.

Talapia with Tomato Caper Salsa

Spring is approaching and just like every year my body is making the shift from wanting heartier meals to wanting raw, fresh and lighter meals in general. From oatmeal or eggs for breakfast to juice and smoothies. From grain bowls and soups for lunch to raw salads, sprouts and beans. From root vegetables and meats for dinner to fish and cold salads. This is a meal I look forward to each spring. Enjoy!

This works with halibut and cod also.

If you like, try checking the Oceanwise site to see which type of fish is currently the best choice, here is the link.

http://oceanwise.ca/seafood

Or if you are lucky like me and live in Stratford, Ontario, just ask Shawn from Simple Fish ;)

Talapia with Tomato Caper Salsa

4 fresh talapia filets

1 tbsp lime juice2

2 tbsp lemon juice

1 tbsp olive oil 

2 roma tomatoes diced

2 tbsp fresh cilantro

1 medium sized diced shallot

2 tbsp capers

fresh cracked pepper

1 clove garlic minced

4 slivers of lemon for garnish

Preheat oven to 400 degrees. Rinse and pat dry talapia filets and place them on a baking tray lined with a piece of parchment. 

Brush with 1 tbsp of olive oil and sprinkle with salt and cracked pepper. bake for 12 to 15 minutes or until fish flakes with a fork. 

While the fish is baking mix together tomatoes, shallot, garlic, lemon, lime. cilantro and fresh pepper. You can add a bit of salt here but I find the capers offer more than enough. Set aside. 

Once fish is done, remove it from the oven, top with the tomato caper salsa and a slice of fresh lemon. This is great served with steamed green beans and wild rice or your grain of choice. Deeeelish!

Cranberry Almond Muffins

Spring in upon us and if you are anything like me, you are thinking of using that transition from winter to spring as the perfect opportunity to do a little system reboot.

While transitioning can be a little challenging (I like to take a week to fall into a cleanse, its just easier, especially if you have cravings). Here is a recipe that can help.

Still tasty and loaded with healthy fats and protein.


3 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 1/2 cups frozen cranberries
1/2 tsp vanilla
1/4 cup of honey or agave
10 drops of stevia
3 eggs

Best to have all ingredients at room temperature.

Preheat oven to 325 degrees and line a muffin tin.

Mix dry and wet separate, then add dry to wet, mix and fill the muffin tins.

Bake for 18 to 20 minutes.

Remove from pan otherwise they could get a little soggy bottomed and cool on a wire rack.

Yields:12 nice size muffins (you can make these smaller if you want and you will get more).

Enjoy!

Asian Slaw with foraging flowers

1/2 head asian(wrinkly) green cabbage cut in half cored and sliced thin
1 large carrot julienned
1/4 cup raw almond butrer
1 tbsp lemon
1 tbsp lime juice
1 tbsp fresh grated ginger
1 tbsp agave
1 tbsp toasted sesame oi
1/4 cup toasted sesame seeds 
1/2 cup foraging flowers for garnish

1. Place chopped cabbage and julienned carrots in a large stainless steel bowl.
2. Toast sesame seeds on low until they are golden about 5 minutes.
3. While the sesame seeds are toasting, in a separate bowl, combine almond butter, oil, lime juice,lemon juice, ginger and agave mixing with a wire whisk.
4. Toss vegetables with dressing.
5. Add sesame seeds.
6. Plate and top with  foraging flowers.
7. serve with fresh wedges of lime.

Miso Glazed Trout

Thia recipe is a recent addition to my list for my weekly clients, it has been very well received. It has been converted to a healthier version to create a more alkaline based dish,without compromising the flavor. I hope you enjoy it!

2 rainbow trout fillets
1 tbsp lemon juice
1 tbsp miso (any kind)
1/2 tbsp braggs (omit if you are watching your salt intake)
1 tbsp fresh ground ginger
1 tsp olive oil
1/4 tsp red chili flakes

1/4 cup green onions
1 tbsp black and white sesame seeds

Whisk together lemon,miso, braggs, ginger, oil and chili flakes. in a baking dish brush fish with mixture and let marinate on the counter for 30 minutes. Preheat oven to 350 and bake for 25 minutes.

Have a 3 oz glass of whatever wine you are serving, I recommend Oyster Bay Sauvignon Blanc.

When removing this from the dish if you can get your spatula under the lip of the skin, you should be able to remove the skin completely leaving it in the pan while also leaving the meat intact. (you might not accomplish this the first time but keep trying soon its a cinch!!).

Garnish with fresh spring onions and sesame seeds.

This is really good served with a buckwheat or soba noodle and some Gai lan.

Luscious Gluten Free Date & Pecan Scones

1 cup almond yogurt
1 cup almond milk
1 tbsp fresh squeezed lemon juice
2 cups brown rice flour
1/3 cup tapioca flour
2/3 cup potato starch (not flour)
3/4 tsp xanthan gum
1/2 organic fine cane sugar
2 tbsp double acting baking powder
1/4 tsp salt
1/3 cup olive oil
1/4 cup chopped pecans
1/2 cup chopped mejool dates 


Preheat oven to 400 degrees and line a baking sheet with a silpat. Whisk together the milk yogurt and lemon juice. In a separate bowl mix all of the dry ingredients. Make a well and add the wet ingredients along with the olive oil but don't over mix. Lightly flour a board using brown rice flour, sprinkling the dough and your hands as well. Turn out dough sprinkling rice flour as needed (you should be able to shape this dough without it sticking to your hands). Divide the dough in half forming 2 disks and cut them into wedges. Transfer them to the prepared baking sheet and bake for 15 to 20 minutes or until golden.

Remove from rack and allow to cool while sampling one for yourself.( I often do this standing over the oven!). Enjoy with earth balance spread or some organic butter. These are amazing toasted and can be frozen for up to 6 weeks.