Drinks, Health Tips

Beet Lemonade

This beetade is refreshing and delicious! Plus,it also helps to support your body’s detox organs. #healthywin!

Best beet lemonade ever!

If there’s one drink to reach for this spring/summer, make it this one! Lets face it, we are bombarded with a plethora of unhealthy beverage choices. These are usually skillfully marketed to make you feel that you “need” it, you just have to “have” it.I get it! So, sometimes it’s ok to indulge but why not throw in a drink choice that’s actually going to give back to your body?

Bodacious Beets

Beet Benefits

Beets have been used in the natural health care field for several years, primarily for issues in the liver. They have also been known to help in other areas along the digestive tract, such as with digestion, kidney stones, gallbladder, and in the intestines. They also help to flush out uric acid. The top nutrients found in beets are calcium, iron, magnesium, zinc, copper, Vitamin C, folate and other B vitamins such as B1, 2,3, 5 and 6. How can you pass up a drink that can fuel your body with these life giving nutrients!?!? Maybe you’re not a beet lover? Me neither! For me, that’s huge…..I like all my vegetables. So trust me when I say this is one beet juice you’ll love!

For this recipe, I used beet juice crystals instead of straight up beet juice because I find they taste milder/less earthy 🙂 If you are a hardcore beet fan or, maybe you just don’t want to buy a jar of beet crystals, you can sub them with 2 cups of fresh beet juice and then only add in 1 cup of purified water.

Beet Lemonade

Serves: 4


  • 3 Lemons, freshly squeezed/juiced
  • 3 tbsps of beet juice crystals, I like to use Salus Red beet crystals
  • 3 cups of purified water
  • 1/2 tsp of stevia or 2 packets, I use the Wholesome brand for a milder tasting stevia
  • 2 tbsps of pure maple syrup


Using a large pitcher, add in all your ingredients and stir until it’s well blended.

Cheers to good health!



What Is Moringa Anyway?

Moringa is a small tree, also known as a “Miracle Tree” or   “Horseradish Tree”. This tree comes from India and parts of it have been used to help certain ailments for many years. The best quality brands are the ones that try to retain as much of the nutrients in moringa as possible. To do this, the leaves are kept raw by gently drying them. They are then ground up into a fine powder-this is what to look for at your local health foods store.


Moringa’s  Health Benefits

Like chlorella and cilantro, moringa produces phytochelatins. In a study with rats and mice, theses phytochelatins helped to bind up heavy metals. In chlorella, these phytochelatins are also known to clean up heavey metals in bodies of water.Until further research is done on humans………it’s a wonder if they’ll have the same affect in us?

However, we do know that moringa is a great source of non-heme iron. In just 6 grams or 2 teaspoons, it contains 15% of your daily recommended intake. It’s also a great source of vitamin A,E and C which are also antioxidants. At 10% a serving, moringa a great source of calcium as well.

With 2 grams of protein and 1 gram of fibre ( per serving),on top of all the other nutritional value, makes this a food supplement worthy of a try!

Moringa Tea Latte


1 Cup of preferred milk alternative ( unsweetened). I use Silk organic soy milk in this recipe for taste and texture.

1/4 cup of boiled water

3 Medjool dates, pitted

1/4 tsp of pure vanilla extract

1 tsp of moringa leaf powder

1 tsp of coconut sugar (optional)



Place dates and boiled water into a blender and let them soak for a couple minutes. Heat milk while dates are soaking. Then, add the rest of your ingredients, including milk, into the blender. Blend on low for 20 seconds and then on medium/high for another 20 seconds.

If you don’t like as much froth in your latte, blend for less time.






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Drinks, Healthy Treats, Smoothies

Chocolate Mint Green Smoothie

This Month has been jam packed with activities and events and yet it seems like we we’re just starting the first week of December. I find my self wanting December to slow down. If you’ve already been to a few Christmas parties or family gatherings, you might be like me and you’ve over done it a little…..or a lot!!

After eating a few too many of the things I don’t normally eat, I decided my digestive system needed a little siesta! But I still wanted to enjoy some of the holiday flavours…….that is when this green, healthy holiday smoothie, was birthed.


Chocolate Mint Green Smoothie



Chocolate Sauce:

1/2 Cup plus 1 Tbsp of preferred milk alternative

1/4 Cup  medjool dates, pitted and soaked

2 Tbsp good quality cocoa powder

1/2 tsp Pure vanilla

Pinch of sea salt


For the Smoothie:

2 Cups Baby Spinach, washed

1 Cup preferred milk alternative

4 Medjool Dates, pitted

1/2 Frozen banana

3-4 Mint leaves

1/8 pure peppermint extract or 1-2 drops of food grade peppermint oil

Small handful of raw pumpkin seeds (optional)



Prepare the chocolate sauce first. If you don’t have a high speed  blender, soak your dates for two hours in the milk that you’ll be using. If you’re pressed for time, you can soak the dates in boiling water for 15-30 minutes, be sure to drain the excess water afterwards. Place all your ingredients for the chocolate sauce into a high speed blender or you can use a hand held blender and blend until mixture is smooth. Pour into a small bowl, set aside and rinse your blender.

For the smoothie, place all your ingredients into your blender, adding the milk last and blend on high for 1-2 minutes or until your smoothie is well blended.

Add a tablespoon of the chocolate sauce to the bottom of a medium glass. If you want, you can add some of the chocolate sauce to the top of the glass and let it drip down into the glass if you’re feeling a little creative. Then, pour in the green smoothie and drizzle a little extra chocolate on top if you’d like 🙂


Hope you enjoy this little healthy indulgence!


Wishing you all a very Merry Christmas and a Happy New Year!!


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Dairy Free “Egg” Nog

Egg nog is one of those things that you either love it or hate it. I’m one of the nog lovers but wouldn’t drink it any time other than during Christmas. Next to candy canes, mandarin oranges and short bread, eggnog is apart of the holiday flavours even if your aren’t fan.

The first Christmas after I went dairy free, it dawned on me that I wasn’t going to be able to have any egg nog-this was almost a year after I went dairy free and was only realizing this now because who thinks about egg nog before Dec.? I’m sure there a few die hard fans out there 😉

After trying some of the dairy free versions, I felt that they kind of tasted a little meh. Don’t get me wrong there are a couple that I don’t mind…..thing is, I don’t consider them to be a health food which is fine if your only going to have it a couple times a year. Plus, I’m always looking for a way to make it better, fresher and with more nutrient value.

So, after completely turning my kitchen into a post tornado scene………


I’ve come up with something that I’m pretty pleased with.

Dairy Free “Egg” Nog


1/4 -1/2 cup (depending on desired thickness)  raw unsalted cashews, soaked

1/4 cup pitted dates, packed and soaked

1 cup full fat coconut milk

1 1/2- 2 cups of preferred milk alternative

1 tsp pure vanilla

3/4 tsp of good quality ground nutmeg (it makes a big difference)

1/2 tsp ground cinnamon

Pinch of ground cloves

Pinch of sea salt (optional)



Soak cashews and dates in separate bowls for at least an hour. If you are using a high speed blender, you can skip this step. Place your cashews, dates, vanilla and 1/4 cup of the milk into a blender and blend on low until fully combined. Then, add in your spices and sea salt, if using, along with the rest of the milk and blend on high for 1-2 minutes. And your done!

This drink is best if served fresh. It does tend thicken up after being in the fridge for several hours. If you’d like, you can add a bit more of the milk (not coconut milk) if you’d like to thin it out a bit. You can also add fewer cashews if you prefer a thinner “egg” nog.


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Drinks, Recipes

Golden Milk with Holiday Spice

Some of you might have seen this bright yellow “latte” popping up on your Pinterest home page, claiming numerous health benefits. If you’re wondering what all the fuss is about, I’ll fill you in on a few things about this bright warm drink…..


Although this drink comes with other health improving ingredients, turmeric is the star of the show. Turmeric may seem like a new health product but It has been used for many years as a part of the Ayurveda system of medicine that is rooted in the Indian subcontinent. The active compound in this yellow spice is curcumin. This compound contains anti- inflammatory and anti-oxidant properties, the two main stars that make turmeric a fantastic natural health aid.


What a strange thing to add to a “latte”!  Pepper does have a lot of health benefits but the main reason it’s added into Golden Milk is its component piperine which is said to increase the bioavailability of curcumin. There are other natural health practitioners out there that say that it doesn’t really matter. Until I find more research that it doesn’t make a difference, I’d suggest adding it in this recipe because……..1. There is very little pepper in these drinks to even be able to taste it and  2. because of  the other health benefits that you’d gain from pepper-it can stimulate your taste buds that in turn, increases stomach acid secretion which improves digestion ( this wouldn’t help those with hyperchlorhydia, high levels of stomach acid, which is a much rarer occurrence in comparison to hypochlorhydia, low levels of stomach acid). Black Pepper also has antibacterial and antioxidant properties.


Traditionally, golden milk recipes don’t include ginger but seeing as we are in the midst of the Christmas season it seemed fitting to add some holiday spice to this drink! Ginger, another spice that is native to India, is most known for its support in digestive upsets- eliminating gas by soothing and relaxing the intestinal tract, and helping with nausea in pregnancy and motion sickness. And just like turmeric, ginger also contains an anti-inflammatory compound, called gingerol.


This very aromatic spice is mostly known for its ability to help regulate blood sugar levels, due to its circulatory stimulating effect. Some other health benefits that come from cinnamon are that it’s used as a digestant, anticonvulsant, diuretic and as  an antibiotic-other than it being a warming spice, this might be one of the main reasons we tend to see more cinnamon in recipes during the fall and winter months!



1 1/2 Tbsp unrefined coconut oil

1 1/2 tsp ground turmeric

1 tsp ground cinnamon

1/2 tsp fresh ginger, grated or 1/4 tsp dried, ground ginger

1/8 tsp ground cloves

pinch of ground pepper

2 1/2 Tbsp of pure maple syrup

1 cup full fat coconut milk

1 cup soy milk ( organic, non GMO) or your favourite milk alternative


In a small sauce pan, melt coconut oil over low to medium heat. Next, remove from heat and add the maple syrup and all of your spices and blend well. Combine the two milks and slowly add a small amount ( couple tablespoons at a time) to your melted oil and spice mix then stir until combined. Do this a couple more times and then add in the rest of your milk. Return to heat and let it come to a slow boil over medium heat, occasionally stirring. Turn down the heat to low and let it simmer for 5 minutes. After, you can use a handheld blender our high speed blender to blend this drink even more and to remove any clumped up spices. Plus, blending it this way also adds a nice froth to make it more like a latte!

Hope you enjoy, thanks for stopping by!