Oven Baked Cheesy Kale Chips (Gluten Free and Vegan)



1 bunch of kale, washed and torn into pieces

Olive Oil to coat

Sea Salt and Pepper to Taste

1/2 – 1 tablespoon Nutritional Yeast



Preheat the oven to 300F or 150C.

Tear the kale into medium sized pieces and wash thoroughly. Make sure to dry completely with either a salad spinner or between two kitchen towels.

Once the kale is dry place in a bowl and toss with seasonings and oil until each piece is fully coated. Place in a single layer on a prepared baking sheet. Place in the oven and allow to cook for 10 minutes, be sure to keep an eye to ensure they do not burn. Depending on the size of your pieces they may need an additional minute or two of cook time.

Kale chips do not keep their crispiness for long and are best enjoyed hot straight from the oven. Enjoy! ❤



Soul Soothing African Peanut Stew (Gluten Free, Vegan, High Protein)

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  • 1 tsp. extra virgin olive oil
  • 1 medium sweet onion
  • 3 cloves garlic, minced
  • 1 red pepper, diced
  • 1 jalapeno, seeded and diced
  • 1 medium sweet potato, peeled and chopped into 1/2 inch pieces
  • 1 – 28 oz. can diced tomatoes, with their juices
  • Salt & Pepper
  • 1/3 cup natural peanut butter
  • 4 cups vegetable broth
  • 1 1/2 tsp. chili powder
  • 1 – 15 oz. can chickpeas, drained and rinsed
  • 2 handfuls baby spinach or kale (destemmed)
  • Roasted peanuts, for garnish
  • Prepared Basmati Rice


1. In a large saucepan, heat oil over medium heat. Add onion and garlic and sauté for 5 minutes, until onion is translucent.

2. Add bell pepper, jalapeno, sweet potato and canned tomatoes. Raise heat to medium-high and simmer for 5 minutes. Season with S & P.

3. In a medium bowl, whisk peanut butter with 1 cup vegetable broth until no clumps remain. Stir into large saucepan with remaining 3 cups vegetable broth, chili powder, and cayenne.

4. Cover pan and reduce heat to medium-low. Simmer for 10-20 minutes until sweet potato is tender.

5. Stir in chickpeas and spinach and cook until spinach is wilted. Season with Salt and Pepper to taste.

6. Ladle into bowls over cooked basmati rice and garnish with roasted peanuts.

Recipe and picture originally from: http://www.ohsheglows.com

Shitake & Miso Broth



1 1/2 cups sliced shitake mushrooms, stems removed
2 scallions, thinly sliced
1 tablespoon red miso
Mung bean, soba or rice noodles
6-8 cups of vegetable broth
1 cup baby spinach


Bring the broth to a light simmer and add the miso. Whisk until incorporated, do not boil or the miso will lose its nutritional properties. Add the scallions and mushrooms and cook until tender. Next add your choice of noodles and fully cook. Lastly, take the broth off the heat and add the spinach, let sit until just wilted.

Ladle into bowls and enjoy while hot.

How to make your own Rosewater (Skin Toners, Room Sprays etc)

20141013_092336Make sure that the rose petals that are being used are organic. If you are making your own rosewater for skin toners, you will want to insure that they were grown without any harmful insecticides or pesticides. Which means you will probably want to harvest them for you own personal garden and not use petals from the roses your partner may have given you for a special occasion.


Large Handful of {Organic} Rose Petals

Enough {Distilled} water to just cover the rose petals


Place the fresh rose petals in a large pot, cover with distilled water, about a 1/2 inch over the petals. Lightly steam the petals until all of the colour has faded. Be careful not to bring your water to a boil or all of the special properties of the water will be lost.

Let the water cool and then strain out the petals, what you are left over with is rose water that can be used in creams, lotions, skin toner, room sprays etc.

Keep the left over water in the fridge to better preserve.



2 Ingredient Natural Wood Stain

I came across this very interesting way to stain wood one day while I was browsing Pinterest. This post may not necessarily follow the norm of this blog, but I couldn’t resist from sharing with everyone!


11/2 cups White Vinegar

Half a pouf of Fine Steel Wool


Mix together in a mason jar for at least 1 week. By this time the steel wool should have dissolved. Using a paint brush, brush some of the stain on clean wood. The colour will start to develop as it dries, keep adding coats until the desired colour is reached.

Almond Milk Matcha Latte (Vegan, Gluten-Free)


1 cup Original Almond Milk

1 teaspoon Matcha powder

2-3 teaspoons Raw,Local Honey


Heat your almond milk until steaming, add the matcha powder and whisk with a bamboo whisk until frothy. Add the honey and continue to whisk until all the lumps have dissolved. Enjoy while hot!

Raw Berry Buckwheat Porridge (Gluten-Free, Refined Sugar Free & Vegan)


1 cup Buckwheat Groats, soaked overnight and rinsed

1 cup Mixed Fresh Berries (Strawberries, raspberries etc)

1 Ripe Banana

1/2 teaspoon Vanilla Extract

1 tablespoon Hemp Hearts

1 tablespoon Chia Seeds

1/4 cup Almond Milk

Garnish ( I used hemp hearts, blueberries and pumpkin seeds)



Soak the buckwheat groats in water over night. The next morning rinse them well until they are no longer slimy. Combine all of the ingredients into a high powdered blender and blend on high until fully smooth. Layer in a mason jar with fresh berries and top with your choice of garnish. If you prefer it cold, chill in the fridge for an hour and enjoy! ❤

Inflammation Fighting Turmeric Tea

Turmeric is the super spice of spices! It has many disease fighting benefits and is very well known as a way to reduce inflammation in the body. But that is not all it is used for, turmeric can also be used to:

– increase the antioxidant levels in the body

– improve brain function and help to fight brain related diseases

– lower the risk of heart disease

– prevent and treat Alzheimer’s disease

– effective as an anti-depressant

– effective in treating inflammation related diseases such as arthritis and joint pain.

With benefits like that who wouldn’t use more turmeric? The great thing about this super spice is that it is very easy to add to the foods we already enjoy. For example sprinkle it into your next smoothie or shake, add it to rice dishes or make a turmeric paste and enjoy it as a tea!


2 1/2 tablespoons of freshly ground turmeric
1 1/2 teaspoons of freshly ground black pepper
1 cup of local raw honey

2 tablespoons of ginger (optional, if the above is too bitter)


To make the paste, I used a 1 cup canning jar and filled it in layers — a layer of honey with a tablespoon of turmeric and 1/2 teaspoon of black pepper, another layer of honey. Continue until you have used all of the ingredients. Store this mixture in the fridge to prolong its life.

For tea, simply use about a teaspoon of paste in a tea cup of hot water. Squeeze in a bit of fresh lemon or lime to brighten the flavor.


Sugar-Free Vegan Energy Bars (Gluten-Free, Refined Sugar Free, High Fibre)



3/4 cup gluten-free rolled oats, ground into a flour

1 cup water

3/4 cup packed pitted Medjool dates

1/2 cup chia seeds

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

1/4 cup dried cranberries, finely chopped

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

1/4 teaspoon fine grain sea salt



Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way. Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl. Add water and pitted dates into blender. Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates and water until super smooth. Add all of the ingredients into the bowl with the oat flour and stir well until combined.

Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary. Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy! I suggest freezing leftovers to preserve freshness.

Recipe originally from Oh She Glows: http://ohsheglows.com/2014/01/08/soft-chewy-sugar-free-baked-granola-bars/#ixzz399zxYkIS