Big "R" Salad

Simple food can taste so good. Like this "Big R Salad" - named after my dad Richard- because I always remember growing up seeing him snack on freshly picked radishes grown from our garden box with just a sprinkle of salt... he also loves pistachios so those needed to get in there somehow! 


  • 3 big handfuls of arugula (about 4 cups)
  • 1 radicchio head, washed and torn into bite size pieces
  • 1 cup of radishes, thinly sliced
  • 1 cup of cucumber, thinly sliced
  • 1/2 cup of raw, shelled pistachios
  • 1/2 cup of unsulphered, dried figs cut into halves


  • Juice of 1 orange, and zest
  • 2 tbsp. of  balsamic vinegar 
  • 1/4 cup of extra virgin olive oil
  • 1 tsp. of dijon mustard
  • 1 small shallot, thinly diced
  • Fresh black pepper 

* Put all ingredients in a mason jar with lid and shake shake shake! Pour desired amount of dressing on salad and toss evenly 



Sweet Potato & Parsnip Fries


  • 2 Large Sweet Potatoes
  • 2 Large Parsnips
  • 3 Cloves of Garlic
  • 1 Tbsp. of Coconut Oil
  • Pink Himalayan Salt


  1. Preheat the oven to 350F
  2. Scrub and wash the skin of the sweet potato and parsnip, then cut them into wedges or fries
  3. Note: if you cut them thicker, your cooking time may be extended
  4. Put all ingredients into a large mixing bowl and toss with salt and spices. Paprika, chill flakes, cumin, or turmeric are some of my favourite different flavour varieties!
  5. Spread evenly on a baking sheet and bake in the oven for 45 minutes or until crispy brown on the outside. 

#GirlBoss Beet Hummus

This recipe is inspired by my dear friend & role model, Alex Troll (Co-Owner of The Juicery Co.) who truly is the definition of a #GirlBoss. You can still be busy and eat healthy! After all, it's going to help you stay energized, think clearly, and be your best busy.


  • 1.5 cups of chickpeas, or 1 can of chickpeas

  • Note: if you are using canned chickpeas, choose BPA-free cans. Remember to rinse the beans as well!

  •  2 small beets, peeled and steamed until soft

  • 2 garlic cloves, minced

  • Juice of 1 lemon

  • 1/4 cup. of tahini

  • ¼ cup of cold-pressed virgin olive oil

  •  1 tbsp. of miso paste

  • Black pepper to taste


  1. Peel the beets and slice into quarters. In a double boiler, steam beets until tender.

  2.  In a food processor, add chickpeas, cooked beets, minced garlic, lemon juice, olive oil, tahini, miso, and black pepper.

  3.  Blend until smooth!

* If you want more flavour from the beets, try roasting them!


Millet & Sage Fritters

🌿 Ingredients:

  • 3 cups of cooked ‪millet‬
  • 1 yellow ‪‎onion‬ grated
  • 1 large ‪zucchini‬ grated
  • 2 light yellow ‪‎carrots‬ grated
  • 2 stalks of ‪‎celery‬ grated (the stringy fiber will be left behind)
  • 1 tbsp. of freshly chopped ‪sage‬
  • 2 tbsp. ‪‎olive oil‬
  • 1 heaping tsp. of ‪‎onion powder‬
  • sea salt & pepper


  1. Preheat oven to 350F
  2. In a saucepan add all vegetables, olive oil, and seasonings. Cook on medium heat until zucchini becomes transparent, the carrots are soft, and it smells fragrant!
  3. In a large mixing bowl, add cooked vegetable mixture with 3 cups of cooked millet and fresh sage. Stir until well combined.
  4. In a food processor, take half the mixture and blend it until it turns into a dough-like consistency.
  5. Put the processed mixture back into the bowl with the rest and stir well.
  6. Grease a tray with coconut oil. Using 1/4 cup scoop onto tray. It will make 12 fritters.
  7. Bake in the oven for roughly 30 mins (you will have to flip them half way through at 15 mins) or until they turn golden brown and crispy on the outside!