Moms: Do Your Kids Have Food Sensitivities?

Hey, friends! I have an exciting announcement: on March 1 2016, Baby Nosh quietly made its way into the world.

(Note: I’m talking about a baby book, not an actual baby.)


Baby Nosh is a book I co-wrote with the talented and locally acclaimed shutterbug, Tanya R. Loewen. Geared towards helping parents make good choices when it comes to feeding their baby solid foods, Baby Nosh is ultimately filled with tips, ideas, and 100 recipes that are kind to your baby’s digestive system and will not promote food sensitivities.

These days, with our food supply being so artificial and commercially prepped, we’re all (including our babies) feeling the results of a poor western diet.

But Baby Nosh can help!

This book is chalk-full of nutrient-dense foods that help your baby (your whole family, actually) successfully grow and thrive the way we were all designed to. Babies and children don’t need to suffer with food sensitivities.

If supplied with the right kind of foods, your family can be 100% food sensitivity-free.


Your body is amazing. It does absolutely everything in its power to keep you alive, and that is the only reason we’re not all dropping like flies. I mean, let’s face it: most of us do nothing to mindfully and intentionally assist our bodies in being the best possible bodies they can be.


But a funny thing happens when you have kids: overnight, you become completely willing to give up your bad vices and totally prioritize your kids’ health and well-being. By way of osmosis, you also usually improve your own health, too.

SO: if you just had a baby, or your have small children, or just want to learn how to make easy, healthy, kind foods for your family, attend one of the two Baby Nosh events below. If you have kids with food sensitivities, you should come. If you have food sensitivities yourself, you should come.


Books will be for sale, and Tanya and I would be more than willing to help you achieve a blissful, healthy home–and usually, that type of wellness begins in the kitchen.

There are two locations: Abbotsford (April 5th at Precious Kargo Baby Boutique) and Vancouver (Commodity Juicery). Pick one (or both!) and we’ll see you there. If you can’t make it, you can still buy the book HERE. xo

Recipes for The Wellness Show

Hey, everyone! I just wanted to share the two recipes I’ll be demonstrating for The Wellness Show this weekend. This event is taking place at the Vancouver Convention Centre, located at 999 Canada Place. It runs from Friday to Sunday, and it’s awesome, so you should be there!

I’ll be on the Healthy Families Cooking Stage on Saturday, February 13th at 3:00 making Raw, Nut-Free Bliss Balls. I’ll also be making Sprouted Endive Boats on the same stage on Sunday, February 14th (Happy Valentine’s Day!) at 3:00. Both recipe are from my recipe book, Vegetarian Comfort Foods.

Here are the full recipes:

Raw, Nut-Free Bliss Balls (vegan and gluten-free)

Makes approximately 36 balls   

The original name for this recipe was “Nut Balls,” but I got very made fun of for it. Bliss Balls sounds a little better, I guess. (Not as much fun, though.)


  • 2 cups pitted dates
  • ½ cup warm water
  • ¾ cup gluten-free rolled oats
  • ¼ cup sesame seeds
  • ¼ cup sunflower seeds
  • ¼ cup salted pumpkin seeds
  • ¼ cup raisins
  • ¼ cup hemp hearts
  • ½ cup unsweetened shredded coconut OR chia seeds


Mix all ingredients except for coconut together in food processor, until well combined. Form into balls, roll in coconut or chia seeds, and place on parchment paper or in mini-muffin cups as you go. Store in mini-muffin cups in an air-tight container, in the refrigerator for up to 2 weeks.

Sprouted Endive Boats (vegan and gluten-free)

Makes approximately 16

These cute little two-biters are super nutritious and look cool plated. They have tons of flavor, with the benefit of being wholesome and vegan. (My kinda tapa.) Note: sometimes it’s hard to find endive spears, so ask around.


  • 2 mushrooms
  • 1 red bell pepper
  • ½ zucchini
  • 1 carrot, julienned
  • 1 cup sprouted beans
  • ¼ cup water
  • 2 tbsp. gluten-free tamari
  • 2 endive spears


  1. Clean the veggies, and throw the mushrooms, pepper, and zucchini in a food processor. Process until piece are small, but not quite minced. Set aside.
  2. Peel the carrot and set aside. Peel layers off endive spears, and arrange on platter so the cavity is face-up, resembling boats. Set aside.
  3. Place ¼ cup of water in skillet and heat to medium. Once simmering, add processed veggies (not the carrots) and sprouted beans, and sauté for 2 minutes to soften, slightly.
  4. Remove from heat and drain any remaining water. Add tamari to the heated mixture, toss to coat, and scoop into endive cavities. Garnish with 2-3 strips of carrot, and serve.

Hope to see you all at The Wellness Show! xo