Archive for October, 2011

Vancouver Health Show

Are you going to the Vancouver Health Show??? I am, and I am super pumped! I am a huge fan of the Last 10 Pounds show with Tommy Europe, so it will be exciting to see him live at the show.  I noticed that tickets are now $5 for the entire weekend, October 29-30th.

There will be some most excellent vendors and some great talks on health and fitness.  This is such a great deal, I would encourage all to go, especially if this whether keeps up it’s a great way to get out of the rain and enjoy the day 😉

Fit Seniors

This guy's got moves....—Vancouver


Queen of the Sun

Check this out!

Figure 2. Honey bee collecting pollen


I am really looking forward to seeing this film, which is being show on November 10th in Vancouver area.  Follow the link for screenings in your city and sign the petition if you are able.

I cannot imagine a world without bees, can you?



Fruit Snacks

This morning I came across this article about fruit snacks and thought I should share.

It’s not just fruit snacks though, please read your labels before buying a product, even if it states that it is all natural.  Even more, try to buy more fresh organic fruits, nuts and veggies as snacks before turning to pre-packaged products that are sitting on the grocery shelves.  By consuming fresh foods more often, you will maintain your energy levels and not have the low’s often associated by consuming sugary snacks.  fruit roll up


Banana Yam Smoothie

Banana Yam Smoothie

Banana Yam Smoothie

I’ve been on green smoothies for about six months now, and as much as I love them, I was really craving something different this morning.  So different is what I made.

I had some leftover baked yam from my Thanksgiving dinner, so I thought I would experiment 🙂

Now for those of you who are thinking that this is just too weird of a combo for you, you just have to try it to believe how delicious this is! I was sitting at my desk working away this morning, and I kept thinking that some lovely person had brought cinnamon buns to work today, because something smelled just divine.  Only to realize later that this smell was coming from my Banana Yam Smoothie!

I will definitely be making this again!

  • 1/2 cup of mashed yam
  • 3 very ripe bananas
  • 3 cups of water
  • 1/2 tsp of nutmeg
  • 2 1/2 tsp of cinnamon
  • 1 tbsp of dried coconut flakes

Add all ingredients into your blender and blend away.  You can add a little more water if it’s too thick.


Raw Pumpkin Cheesecake

This Pumpkin Cheesecake is better than the real thing in my opinion and you wont feel like taking a nap afterwards.  My Thanksgiving guests loved this cake and I hope you do too!

Now the name may be a little deceiving, as it does not actually contain pumpkin, but carrots, but I promise once you taste it, you will not be able to tell the difference 😀


  • 1 cup of raw cashew butter
  • 3 cups of carrots
  • Juice from 1 lemon
  • 5 dates
  • 1 tbsp of pumpkin pie spice
  • 1/4 cup of raw agave nectar or maple syrup (not raw)
  • 1/4 tsp of salt
  • 1/4 cup of raw pumpkin seeds


  • 3 1/2 tbsp raw agave nectar
  • 1 1/4 cups of raw pecans
  • 2 tsp vanilla powder
  • 1/2 tsp of salt
  • 1 tbsp coconut oil
  1. Make the crust first by blending the pecans in a food processor until they are a fine powder.
  2. Add remaining crust ingredients into the food processor and blend till it gets crumbly.
  3. Press the crust into a cheesecake pan.  I used a 6″ pan for this recipe.
  4. Place pan into the freezer while you mix the filling.
  5. For the filling, puree your carrots in a food processor first.
  6. Once you have a nice puree you can add the remaining filling ingredients (except pumpkin seeds) and mix until you have a creamy smooth consistency.
  7. Pour your mix into the pan onto of your crust.  Using a spatula, spread the mix out so it is nice and even.
  8. Sprinkle raw pumpkin seeds on top of your cake and set into the freezer for about 6 hours.

Enjoy 🙂

Friday afternoon

A red maple tree between a bunch of pines

Image via Wikipedia

It’s Friday!  One more hour of work…..stop watching the clock!

Four more weeks until the Yoga Conference here in Vancouver. Woo-hoo! I know it’s about a month away, but I am really looking forward to this event.

It’s also Thanksgiving this weekend, and I will be hosting my first Raw/Vegetarian dinner.  I’m really looking forward to seeing how this turns out, and sharing my experience with making raw pumpkin cheesecake, so stay turned for this recipe 🙂





Food Matters TV

A diet rich in soy and whey protein, found in ...

Image via Wikipedia

If you haven’t already had the opportunity to watch Food Matters, this movie is available to watch online for FREE until October 8th.  This is an amazing film!!

I just finished watching it last night, and it is full of information, and features one of my favorite people in Raw Food, David Wolfe. Yay! If you care about what you are putting in your body or concerned about the state of our health and planet in the present and future, this is a must see!

I know I have already made a post about this film, but I feel like it’s a very useful resource to those wishing to learn more.

I would love to hear your feedback on this film.


Fall Spaghetti Squash

Ever since I saw the first leaves falling to the ground and the temperature starting to drop, all I could think of was SQUASH.  I mostly eat raw these days, but I have a weakness for baked fall vegetables and cheese.  This recipe is a fantastic way to step into the fall season.  All of the produce in this recipe came from my local farmer’s market, which lucky for me is half a block from my  place. 


  • 1/2 spaghetti squash
  • 1/2 of a diced zucchini
  • 1 med diced tomato
  • 1-2 cloves of minced garlic (depending on how much you love it)
  • 2-3 sun-dried tomatoes, sliced really thin (soak them for about 15 mins to soften)
  • 1 tsp of dried oregano
  • 1 tsp of thyme
  • 1 tsp of chilli flakes
  • 1/2 tsp of paprika
  • salt and pepper to taste
  • 1/4 cup of shredded havarti cheese (optional)
  1. Cut squash in half lengthwise
  2. Scoop out seeds
  3. Place facedown in pan with about 1″ of water
  4. Place in a pre-heated oven, set at 350, and bake for 40-45 mins
  5. When the squash is soft to the touch (not with your fingers, use a fork) remove from oven and carefully scoop out the spaghetti like strands and place in a bowl, making sure not to damage the squash shell.
  6. Drain any remaining water from the pan, and place the squash shell up
  7. Mix all remaining ingredients, except cheese (if you are using it), in the bowl with the spaghetti squash
  8. Once spiced to perfection, place this mixture back into the squash shell, and sprinkle cheese on top.  You can pack the mix and cheese into the shell lightly.
  9. Slide back into the oven and bake for another 20 minutes
  10. Remove from oven and serve immediately

1-2 Servings (1/2 small squash)

 Note: Depending on the size of squash you use, this recipe can be adapted.  I used a small squash, but if you are using a fairly large one, I would double the recipe.

This smells amazing coming out of the oven!

Food Matters

Watch Food Matters online for FREE!  This week only!

I have been waiting to watch this film, then I stumble across their facebook page this morning with this offer! Ya-hoo! Watch this film! Also check out my website for other movies and books that I love 🙂