Tag Archives: raw

Creamy Caesar Salad Dressing {vegan}

This is one of my favourite, can’t go without salad dressings. It is so creamy and might just be the best caesar salad dressing I have ever had. The best part is it’s homemade, which means it doesn’t include any of those preservatives or low quality oils and refined sugars found in most store bought dressings.

Next time you are going to a party, offer to make the caesar salad. No one will disagree, since it is usually loved by all. They will have no idea that it’s vegan or made with cashews.

Cashews not only give it the thick and creamy texture, but offer you  a boost of  the amino acid L-trypophan which acts as a natural anti depressant!


photo from feedmephoebe.com


Creamy Cashew Caesar Salad Dressing





1.5 T capers, with liquid

2 cloves garlic (or try garlic scapes for a more mild flavour!)

2 T lemon juice

2 t dijon

1 T apple cider vinegar, preferable Bragg’s raw unfiltered

1 T light miso paste (made from soy beans, can be found at health food store or asian market)

1/2 cup raw, unsalted cashews, soaked for 2-3 hours

1/2 t salt

3/4 t pepper

1/4 cup water

1/2 oil


Soak cashew for up to 3 hours. Place all ingredients, except oil, in a blender and blend until smooth. Slowly begin adding oil. Add more water if required (sometimes the dressing is too thick for the blender.) Add more or less garlic based on your preferences.

Right now I am loving this dressing with fresh, soft, kale leaves, but it is just as great with mixed greens or classical romaine.

Feel free to add croutons or parmesan. I have also been making tempeh “bacon bits” which are amazing and satisfy just as much as bacon. The latter is also an option if you can get good quality.

photo from sondibruner.com

photo from sondibruner.com

Raw Superfood Demo at Shanti Retreat

This weekend, I offered a raw  superfood demo at Shanti Retreat as well as a conscious cooking workshop. My intention was to educate and inspire people to include more whole foods in the diet and to increase the amount of raw, enzyme rich foods and supplements.

Here are some highlights and recipes from the demo!

Raw Soaked Muesli with goji berries

photo 3


Combine any amounts of the following ingredients (according to preferences and what’s in your pantry!) and soak overnight with double the amount of liquid, either almond, coconut or soy milk. In the morning, add fresh berries and sliced bananas and more milk if needed.

Rolled Oats

Chia Seeds

Pumpkin or sunflower seeds


Dried Fruit (goji berries, dates, cranberries, raisins, figs, apricots)



sea salt

maple syrup

almond, coconut or soy milk

My favorite superfoods and their benefits

photo 2 (2)

Raw Cacao (powder, nibs, beans): high in magnesium, minerals, iron and antioxidants

Sea Veggies (spirulina, chlorella, kelp, algea, E3live): increases energy, complete protein, reduces stress, alkalizing, anti-aging, full of vitamins and minerals, detoxifies, improves mental clarity.

Maca: increases vitality and energy, balances endocrine system and hormones, minerals, vitamins, antioxidants

Carob: source of calcium, fiber and vitamin D

Leafy Greens: fibre, chlorophyll, vitamins, minerals

Parsley: alkalizing high in vitamin K and C

Hemp Seeds: complete protein, omega fatty acids, minerals

Coconut Water: nature’s gatorade, replenishes electrolytes

photo 1 (2)


Better than coffee Energy BURST superfood smoothie


Essentially… This is a healthy chocolate milkshake … Minus the milk, sugar and additives.
After an hour on the stand paddle board this morning, I had 10 minutes before having to teach yoga and needed an energy burst!

The cacao and Maca give you that energy burst and the coconut oil fills you up and makes the shake extra frothy, vega powder and almond butter for protein and banana and maple syrup to sweeten naturally.

Here’s what I came up… Best smoothie in a long time!

1 frozen banana
1 tbsp coconut oil
1/2 scoop vanilla vega sport performance
2 big tablespoons of raw cacao powder
1 tbsp Maple syrup or 2 medjool dates
1 tsp Maca
1 tbsp almond butter
1-2 cups almond milk