(Un)Cheesy Kale Chips


These are a snack that does not last around my house… especially when people are over.

2 bunches of kale
1/4 cup olive oil
4 Tablespoons nutritional yeast
3 Tablespoons raw soy sauce
1 teaspoon sea salt
1) Wash the kale and remove the bottom stems. Shred the kale into large pieces about twice the size you would want your chips to be. Feel free to include the middle stem in your chips as long as they aren’t too thick otherwise they will be chewy.



2) In a small bowl mix well the oil, yeast, soy sauce and salt.


3) Pour the mix over the kale – here comes the fun part… get your hands right in there and massage the wet mixture over the kale. You need to use your hands to make sure to fully cover the chips.

4) Spread the kale over your dehydrator trays so that they are touching but not overlapping.


5) Dehydrate at 118 for 1 hr. Reduce heat to 105 and continue dehydrating for another 1.5-2.5 hrs depending on how crispy you want your chips.

**Alternatively you can use your oven. Turn it up to 350 degrees and spread the chips on a baking sheet so that the pieces are not touching. Do not take your eyes off the oven. After about 5-8 mins, flip the kale. Roast another 5-8 mins and they are done. It is VERY easy to burn them so it is worth repeating… Do not take your eyes off the oven!

YIELD: 6 dehydrator trays

Holy Guacamole!


I am asked for my guacamole recipe almost as often as I am asked for my salsa recipe. One of the greatest things about this month of raw eating is being able to have one of my favourite foods whenever I want. Special thanks to Meghan who produced the guacamole for these pictures.

2 avocados
1 medium very ripe tomato (heirlooms have the best taste)
1/4-1/2 cup onion (I prefer white)
1-3 jalapenos (more for spicier salsa)
1/4 cup of chopped cilantro
Juice from 1/2 lime
Sea salt to taste

The secret to my excellent salsa is in three things. First… FRESH INGREDIENTS. Look for the most ripe, deepest red tomatoes you can find. Organic and heirlooms are the best. Your avocados should be dark, almost black and when you pinch them in your hand they should be soft enough that your finger presses into the skin without much effort. They aren’t ripe yet if pushing requires any effort. They are over ripe if the skin is detached from the fruit inside and has started to harden (it will feel a bit crusty when you push into it). If you are on the wimpier side with spiciness but still want the taste and texture jalapenos offer the guacamole, pick ones that are light green. The more deep the green the more likely they are to be spicy… but they may surprise you… this isn’t a rule.

Second, DON’T MISS ANYTHING. Why!? WHY!? Why am I so often served un-delicious guacamole in restaurants when it is SO EASY to make? Because people use less than ripe ingredients or they leave out either the cilantro and/or the jalapenos. It is possible to make a “mild” guacamole while still keeping the jalapenos in… and for the love of the god of good food… DON’T leave out the cilantro!

And third!? Follow me on these three easy steps for which ingredients to cut/mix first. The order is important!

1) Chop the tomatoes first… chop them finely – it takes time but makes the difference. Next chop the onion and mix it in with the tomatoes.

2) Next finely chop the cilantro and mix in with the tomatoes and onions. Now you are going to chop the jalapenos. I personally don’t like unpredictably spicy guacamole so I remove the seeds. Juice half a lime over the mix, adding in the salt.
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Finally, open your avocados in half. scoop out the fruit from the skin with a fork. Using the back of the fork press the avocado into the rest of the guacamole until it is consistent but still chunky.
NEVER ADD WATER. NEVER USE A BLENDER. Never ever add cumin, garlic, bell peppers, or sour cream/sour supreme. Blech.
Ta da! Delicious guacamole. Enjoy!
Feeds about 4 people (but expect it to be gone in about 10 minutes flat)

Fresh Salsa



This is one of my most requested recipes… and it is SO EASY to make! Fresh salsa goes with pretty much anything you can think of… I serve it with tortilla chips, molletes, any mexican dish, beans, rice, you name it!

2 large ripe tomatoes, finely chopped
1/2 onion, finely chopped (I used a white onion)
1/2 – 1 cup of chopped cilantro (to your taste)
1-4 jalapenos, finely chopped (depending on how spicy you want it)
1/2-1 tablespoon of coarse salt
1/2-1 lime, squeezed juice
1) Cut all ingredients. When cutting jalapeno I recommend removing the white part and seeds from the inside as they add a different texture and unpredictable spiciness.
2) Mix well and let sit at least 10 minutes to marinate. Serves 2-4 people.

Mini Pancake Stacks



This is an easy appetizer I came up with a couple years ago for a party I was throwing and they were a huge hit. Don’t be tempted to substitute maple syrup for maple butter though because the stacks will get too soggy and will be too messy to serve as finger food. The maple butter helps keep the stacks together while still adding that familar maple taste to the pancakes. I think these would also be great with vegan whip cream or coconut ice “cream” and chocolate sprinkles! Yum!


1 cup flour

  • 1 pinch of salt
  • 1-2 tablespoons of sugar
  • 1 teaspoon of cinnamon
  • 2 tablespoons of baking powder
  • 1 cup almond milk or soy milk
  • 2 tablespoons vegetable oil
  • 1 cup of sliced strawberries or other berry of your choice
  • 1-2 tablespoons of maple butter
  • 4-5 tablespoons of vegan chocolate syrup
  • Toothpicks
  • 1) Sift the flour with the sugar and salt and slowly add the baking powder and cinnamon making sure they are well mixed. Pour in the almond milk and oil and stir until well blended and the consistency is even. Make sure the mix is not too runny or you will have a hard time keeping the pancakes “mini”
  • 2) Turn your stove on medium and grease the pan with vegetable oil
  • 3) Using a precise pouring container (such as a juice jug) make miniature pancakes slightly larger than twoonies. They will only take a couple minutes on each side so make sure to flip almost right away. Put the mini pancakes on a platter to cool.
  • 4) Use the maple butter between layers of pancakes to keep them together and to add a maple flavour.
  • Top with a slice of a strawberry and keep the creations together with a toothpick.
  • 5) Drizzle all mini pancake stacks with vegan chocolate syrup for a fun and tasty party food!

Yields: at least 20 mini pancake stacks