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Homemade Nut Milk with Sea Moss Gel

Homemade Nut Milk With Sea Moss Gel

I have been making nut milks for years, using various combos of nuts and seeds. However, I was looking for a way to get a thicker milk that would stay homogenous, even after a few days in the fridge. After some research, I found the perfect ingredient: sea moss. It is a natural thickener that gives milk a creamier fuller texture.

It is very easy to prepare the sea moss into gel. Only 5 steps and I was ready to go. I had a nice gelatinous odourless and tasteless mix that I could add to my homemade nut milk.

After doing some research, I also found out that sea moss has many health benefits, especially as a soothing and healing treatment for any mucous membrane in the body, especially the gut. What a bonus!

With this in mind, I prepared my favourite homemade nut milk using a combo of Brazil nuts and almonds. I added a little natural sweetness with some dates and vanilla. And with the sea moss gel, I now have the perfect finished product. 

Makes approx. 4 cups

Granola Bars

A Nut-Free Snack Everyone Can Enjoy!

Many granola bars have nuts or nut butters which becomes problematic for kids to bring to school. By making your own nut-free granola bars, you are sure they are safe for school and you can control all the ingredients including the sugar content.

Our Nut-Free Granola Bar contains a variety of seeds. We love seeds because they are nutrient-dense since they contain all the necessary elements to develop into a complex plants. They are high in fibre, healthy fats, and rich in certain vitamins and minerals. Flax seeds and sesame seeds are both great sources of lignans, a phytoestrogen that can help with hormonal balance. Pumpkin seeds and sunflower seeds both contain phytosterols which can help lower cholesterol levels. (1)

Whenever you make these Nut-Free Granola Bars, double the recipe and freeze them so you have a go-to healthy snack whenever cravings hit. 

Makes approx. 10 bars

Summer Fresh

Pico de Gallo is a type of salsa that is made from fresh uncooked ingredients, mainly tomatoes, onions, cilantro, chili pepper and lime juice. Our version is milder and easier to digest. We replaced the onions with green onions and the chili peppers with bell pepper & garlic. To offset the tanginess of the limes, we added some mango sweetness and the result is our own Mango Pico de Gallo. 

Summer is a great time to enjoy fresh tomatoes from your garden or from your local farmers’ market. Tomatoes are high in phytonutrients such as flavonoids and carotenoids (i.e. lycopene) and they are an excellent source of vitamin C, vitamin K, Folate, and potassium. (1, 2) This means they have great anti-inflammatory and anti-oxidative power. Many studies have been done on the health benefits of tomatoes and results show that these benefits extend to various organs and body systems such as the cardiovascular system, the musculoskeletal system, the kidneys, the liver and the skin. (2)

We love tomatoes for their versatility. You can enjoy them fresh or cooked as part of a sauce, soup, stew, or as a topping. Our Mango Pico de Gallo is gluten-free and dairy-free. Enjoy it on its own as a dip, as a side or as a topping for salad, fish, or meat.  Bon appétit!

Makes approx. 2 cups

Tangy Fruit Crumble
A great dessert to welcome spring

Love Your Rhubarb

You know that spring is here when rhubarb is available at your local farmer’s market. This hardy plant grows wild in many areas of Canada and many people will grow it in their own backyard or garden. The stems are the edible part of the plant and the redder the stem, the less sour it will be. Rhubarb provides lots of fibre if eaten raw. It is a great source of calcium and vitamin K, as well as a good source of vitamin A & C, potassium, manganese and magnesium. (1, 2) Because of its sour taste, it is often combined with other fruits in recipes, as we did in our Tangy Fruit Crumble. We combined the tanginess of rhubarb with the sweetness of strawberries and the crunchiness of apples to give you a comforting dessert to enjoy on cool spring evenings.
This recipe is gluten-free and will be enjoyed by everyone in the family, including vegetarians. For a vegan and dairy-free version, replace the salted butter with coconut oil.

6-8 servings

What a great way to welcome spring! Asparagus is one of the first local vegetables to appear at farmer’s markets and we love incorporating it in as many dishes as possible. This easy to make soup is a great way to do so. Adding some quinoa helps to increase the protein content while the turmeric and ginger provide some anti-inflammatory and anti-viral properties. Enjoy with some crusty sourdough bread!