fruity green juice

When I made this juice this morning, I was thinking Spring. The colour is a gorgeous, vibrant green with a sweet yet tart taste. I used green grapes but you can also use red – the colour will look a bit murky but is nice and refreshing. This juice is great for skin purification and rich in anti-oxidants.

To make this, you will need a juicer. I have an Omega 8006 that works wonderfully and suites me fine. There are many juicers on the market from low to high end, do your research before purchasing to find what one is right for you. Here’s a great comparison chart I found.

Fruity Green Juice


2 cups grapes, green or red
2 limes
1 green apple
2 celery stalks

In the order listed, put all ingredients through a juicer. Pour into a glass and enjoy!


winter ginger elixir

Every health nut will espouse the health benefits of ginger…except me (until now.) Up until, say five days ago I didn’t like ginger in the least, unless it was in the form of a gingersnap cookie. That is, until my partner was making a pot of ginger tea and ask if I’d like to try some. I gave a slow and hesitant, “yes” and my world changed forever.

Ginger root and ginger tea have some pretty amazing health properties including:

  • Appetite stimulant
  • Helps with weight loss by acting as a fat burner
  • Improves circulation
  • Reduces inflammation
  • Clears sinuses
  • Reduces gas
  • Improves digestion and absorption of nutrients in food
  • Strengthens the immune system
  • Relives stress
  • Helps to detoxify the liver
  • And more!

So with all this in mind, I gave the tea a go and loved it. Below is the recipe which you can feel free to modify as there are so many options to make this tea really powerful and immune-boosting.

winter elixir


 1 inch ginger root, thinly sliced
4 cups filtered water
juice from 1/2 lemon
pinch of cayenne pepper
raw honey to taste

Add sliced ginger root and water to a pot and bring to a boil. Once boiled, reduce heat to low for 10 minutes to allow ginger to infuse water. Remove pot from heat and add lemon juice and cayenne pepper.

Pour into mug(s) and add raw honey to taste. Feel the healing energy from the ginger tea and enjoy!


pomegranate guacamole

A few months back, I was introduced to pomegranate guacamole by my Aunt. It was such an amazing appetizer (or meal, if you – like me, have little control when consuming chips + dip) and I knew I had to re-create it but time went by and I forgot. Then, this week I remembered that I had to use up the pomegranate in the back of my crisper and the 4 avocados on my counter were perfectly ripe and perfect for guac-making.

Full disclosure: the majority of this recipe belongs to my partner which I took and made my own. His secret ingredient is rolled oats. This may sound like an odd ingredient…it sounded strange to me the first time he mentioned. However, the oats give a nice texture and make for a very hearty guac. And the pomegranate, well it’s just amazing. And it better be, because it’s an absolute nightmare getting the seeds out. I’ve tried all the tricks but it still pains me to de-seed them. That said, it’s is so worth it. Poms taste gorgeously sweet and tart and have amazing health properties including; high in anti-oxidants, improve blood flow to the heart and reduce cellular damage. Plus pom season is just about over here in Canada so it was now or never.

pomegranate guacamole


4 large avocados
1/2 gluten-free rolled oats
1/2 red onion, roughly chopped
handful of parsley
juice of 1 lime
pinch of cayenne, salt and pepper
1 tbsp Veganaise (optional)
1 cup pomegranate arils

Cut, pit and scoop out avocado flesh into a food processor. Add rolled oats. Process until oats are mostly broken down, making sure to scrape down the sides of the food processor.

Add onion, parsley, lime juice, cayenne, salt and pepper (optional – Veganaise) Blend until smooth, depending on your preference of texture.

Scrape guac into a bowl and add half of the pomegranate arils and mix with a spoon. Then top with the remaining pomegranate and serve with chips, crackers and / or veggie sticks.


greens 24 / 7 review

A few years back I had the pleasure of meeting Jessica Nadel, blogger of Cupcakes and Kale and now author to the beautiful cookbook, Greens 24/7. It is amazing to see someone’s passion become their livelihood and share it with the masses.

greens 24 7


I was thrilled to learn that Jess was coming into my office for a lunch and learn to promote her new book. Not only did I receive a copy of the book but Jess brought the most delicious gingersnap cookies and polenta fries as proof that the recipes in her cookbook taste as delicious as they look.

What I love about this book is its down to earth and practical approach to a plant-based eating. Many “healthy” cookbooks make people nervous – and often rightfully so. The recipes and ingredients can be complicated and time consuming, leaving one feeling overwhelmed and uninspired. Greens 24/7 is uncomplicated and inclusive. You don’t need to be veg to enjoy this book, there really is something for everyone.

My partner and I went through the cookbook and tagged all of the recipes we wanted to make (at least 30 of them) but settled on the arugula hummus and Waldorf salad, pictured below. Honourable mentions go to the chocolate kale chips and spinach and mushroom galette (recipe HERE) which I feel are calling my name.

greens 247_arugula hummus

greens 247_waldorf salad

Greens 24 /7 is a great cookbook to add to your collection and would make a fantastic gift to give anyone looking for a healthier way of eating without the preachiness that some healthy cookbooks offer. Look for Jessica’s book online or at a local bookstore near you.


going veg : part two

Living veg is wonderful, that is assuming you live alone or live in a veg-friendly home. Outside the four walls of your cruelty-free sanctuary can often be tough to navigate. This journey might feel daunting and lonely. People will question you and your choices and you may wonder if it’s all worth it.  Stay strong and have faith in yourself and your beliefs. You will come up against a lot of questioning, teasing and sometimes just plain rudeness. I look at this as an opportunity to engage and educate. In my experience I’ve found the people around me extremely receptive to my life choice and I think people are more open than we give them credit for.

For example, at a work picnic, a very thoughtful co-worker made potato salad and brought a little bowl of vegan potato salad for the veg folk in the group. My dear friend Natalie went well out of her way to ensure I would have something to eat for dinner at her upcoming wedding reception. For every jerk that asks you “would you eat pork chops for a million dollars,” there are really amazing and considerate people in the world.

going vegan :  part two - danielle felip

Continuing the Going Vegan blog series, this post will answer the common diet-related questions you may encounter as a vegan and will provide you with more information about this lifestyle.


Invest in a few great cookbooks, this will help you with meal planning and grocery shopping.  My favourites include: The Oh She Glows Cookbook by Angela Liddon, Veganomicon by Isa Chandra Moskowitz, the Kind Diet by Alicia Silverstone, UnDiet by Meghan Telpner and reFresh by Ruth Tal.

Vegan / vegetarian blogs (ahem…) will be your new best friends for support and amazing recipes. Here are some fabulous ones: Oh She Glows, Happy Herbivore, Vegan Culinary Crusade, Fat-Free Vegan Kitchen, Cupcakes and Kale and A Dash of Compassion.

Consider taking a vegetarian cooking class.  If you live in Toronto check out: Marni Wasserman, Meghan Telpner, Arvinda’s and Live NutritionThe Big Carrot and Loblaw’s also offer vegetarian workshops.


When I first went veg I consumed a lot of faux meat products. Slowly, I became more comfortable in the kitchen and before you know it, I was in school for Holistic Nutrition. A great way to get people on-board the vegan train is through food, often dessert. You will hear “this doesn’t taste vegan” a lot. You just have to roll with it.

Breakfasts may include oatmeal, organic cereals and smoothies. Snacks could be hummus and veggies, trail mix with nuts, seeds, raisins and shredded coconut or simply a piece of fruit such as a banana or apple. Dinner is just like any other dinner…without the meat, dairy and eggs. Salads, rice and beans, steamed veggies, stir-frys, stews, soups. The possibilities are endless as long as you keep an open mind. Some fun treats that you can purchase at health food stores and select grocery stores include kale chips, raw macaroons, coconut ice cream, vegan pizza and more!

going vegan :  part two - danielle felip



The most common question vegans are asked is “where do you get your protein?” Meat has protein, yes. But so do plants, nuts, seeds, beans and legumes. The difference between the two lies within the amino acid profile. Amino acids are the building blocks that make up protein molecules. The human body can produce all but nine of the 22 amino acids we need. These nine “essential amino acids” must be obtained through food. Once consumed, proteins breakdown in the body to their various amino acid components and then build new protein molecules. Animal protein is considered to be a complete protein, meaning it contain all essential amino acids whereas protein from plants typically do not. Animal protein is more similar in structure to ours and therefore is easily used by the body.

However, having a whole food plant-based diet that is full of variety can ensure you are receiving all the amino acids you need.

Some great plant-based protein sources are: spirulina (a blue-green fresh-water algae available at health food stores in liquid and capsule form), quinoa, hemp seeds, chia, buckwheat and kale. There are some high quality protein sources available including Vega and Sunwarrior.


There is without a doubt a veganized version of everything – from nuggets, ground “meat,” milk, ice cream, pizza and butter.  Unfortunately, many of these are options are junk and really not healthy. There is a term, “junk food vegan” which describes people who live a vegan lifestyle but not in a balanced and healthy way. The thought is, if it’s vegan, it’s ok to eat.

That is not necessarily true. While it’s ok to get caught up in being able to have ‘regular’ food that you can eat, these vegan substitutes should be consumed in limited quantities. Too much processed food, sugar and soy is no good for our health. We are far better off with well-rounded diet that includes fresh vegetables, fruit, nuts, seeds, whole grains and superfoods.

While the vegan diet is a large component of the lifestyle, there are many other factors that go into living vegan. Stay tuned for more posts!

“Just how destructive does a culinary preference have to be before we decide to eat something else? If contributing to the suffering of billions of animals that live miserable lives and (quite often) die in horrific ways isn’t motivating, what would be? If being the number one contributor to the most serious threat facing the planet (global warming) isn’t enough, what is? And if you are tempted to put off these questions of conscience, to say not now, then when?” – Jonathan Safran Foer, Eating Animals