trend alert: green milk

If you’re interested in going green but can’t handle full-on green juice just yet, this could be your gentle gateway drink: meet green milk.

green milk
[image c/o Greenhouse Juice Co in Toronto]

what is it?

Green milk is a blend of nut milk & greens/green juice.

green milk
[image c/o Glory Juice Co in Vancouver]

how does it taste?

Overall your green milk should have a balanced, palatable flavour — not too sweet, not too bitter. It will vary depending on your ingredients, just like green juices & smoothies.

[photo via Healthy Blender Recipes]

if you need a recipe

Here is a recipe for Green Milk if you’d like to take the steps to make your own nut milk and GJ from scratch.


Otherwise, I encourage you to freestyle. Grab a handful of something green, combine with nut milk, and blend that shit up!

the food porn index

food porn index
[image c/o Bolthouse]

Apparently around 70% of all photos tagged #foodporn are junk food. The Food Porn Index was created to make vegetables a little sexier.

As a plant enthusiast, I love initiatives that support more #plantlove.

As a digital marketer, I think this is a great campaign by Bolthouse Farms that uses data in a smart, playful and fun way to engage with hashtaggers, e.g. their target market.

roasted beet hummus

Is it still considered hummus if there are no chickpeas?

Other than the lack of garbanzos, the foundation of this recipe is just like a regular hummus recipe but 100 times more awesome and beautiful to look at because of the beet factor.

photo 2

Looking at the ingredients, I thought this would taste “beety” — you know, sort of like dirt — but it really doesn’t. The lemon gives it a nice light flavour, and the walnuts add texture & depth. I’m getting hungry just describing it.

peeled beets


3-4 medium sized beets
olive oil (for roasting)
2 tbsp tahini
2 cloves of garlic
juice of 1 lemon
zest of 1/2 a lemon
2.5 tbsp walnuts
1 tsp cumin or more to taste
salt & pepper to taste

beet hummus


1. Scrub & peels beets. Cut into small pieces, lay on a baking sheet and drizzle with 1-2 tbsp olive oil.
2. Cook at 375 for about 40 minutes or until easily pierced.
3. Set aside beets to cool for an hour.
4. Combine all ingredients in food processor / blender, adjusting seasonings to taste. If the hummus is too thick, try adding a little more lemon juice or olive oil.
5. Serve with your favourite veggies or hummus vehicle!

beet hummus

Adapted from this recipe.

Enjoy and remember not to be alarmed the next day:

lentil & buckwheat cabbage rolls

When future cabbage rolls whisper “make me” in your ear, you listen.

When this happens the day before you plan to make them, even better, as there is some preparation that will help save you time on CRCD (cabbage roll creation day).

photo 3

things you need to make lentil & buckwheat cabbage rolls:

for the cabbage part

- A head of green cabbage

cabbage head
for the filling

- 3 cups of cooked lentils*
- 1 cup of cooked buckwheat* (or feel free to use 4 cups of the legume/grain blend of your choice!)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp parsley
- juice from 1 lemon
- 1 tsp paprika
- 1/4 tsp allspice
- salt & pepper

*If you can cook these the day before, this is where you will save lots of time! #protip

I didn’t take any pictures of the inside of my cabbage rolls, so here’s someone else‘s photo of cooked buckwheat to sort of give you an idea of what it looked like, pre-rolling.

for the sauce

- You can use your favourite tomato-based pasta sauce here to speed things up, or
- Saute an onion with minced garlic
- Add a large can of diced tomatoes or use 6-7 freshies, diced
- Cook over medium heat for 10 minutes, stirring often
- salt & pepper to taste

how to

1. Put the head of cabbage in boiling water for about 8-10 minutes, until the leaves soften and easily separate. Drain & set aside to cool.

2. Add all the filling ingredients together.

3. Make the sauce and put half of it in a glass pan.

4. Take a cooled cabbage leaf, add about 2 big spoonfuls of filling and roll!

5. Repeat

6. Cover with remaining sauce

7. Bake for about 35-40 minutes at 350 Celcius.


optional related reading

1. What is buckwheat?
2. Cabbage rolling techniques

how to eat math

Romanesco Broccoli, also called Romanesco Cabbage and Romanesco Cauliflower, is special because of its geometric, fractal structure.

In case you need a refresher on what a fractal is, “Fractals are patterns formed from chaotic equations and contain self-similar patterns of complexity increasing with magnification. If you divide a fractal pattern into parts you get a nearly identical reduced-size copy of the whole” – (source).

fractal_10 (source)

2011Dec25_13 (source)


image3 (source)

it looks cool, but how does it taste?

I actually can’t answer this yet as I haven’t been able to find any Romanesco. Which leads me to:

where to buy it?

Please let me know if you spot Romanesco in Vancouver BC (or anywhere else, if you feel like it). I really want to eat some math!

ask sandy! sauerkraut

Before we ask Sandy anything, you need to meet her. So,

meet sandy

sandy nutritionist
(Photo and hair via Pony Salon)

Sandy’s a Registered Holistic Nutritionist based on Vancouver Island. She knows all about what to eat for optimal health, whether plant-based eaters require a B12 supplement or not (future column?) and other ways to charge your battery that will be different for each person.

I’m lucky enough to have her digits, so I now present to you a semi-regular advice column called Ask Sandy!, which will be based solely off text message screenshots.

ask sandy!

ask sandy

in summary

You heard it here first, folks. Sauerkraut and other fermented foods are very good for you, but choose the unpasteurized kind in the grocery store cooler, and not the hot dog kind near the pickles. Or, as Sandy suggests, make your own – it’s incredibly simple.

contact sandy

If you’re looking for a holistic nutritionist on Vancouver Island, Sandy’s available for private consultation and you can contact her at sandydaviesrhn(at) to ask all your burning questions about hot dog toppings.


Why Sauerkraut is Good For You – The Guardian
What is Sauerkraut And Why Should I Eat It? –
The Right Degree of Rot – Macleans
Fermented Foods Are Having a Moment – Globe and Mail

heart shaped things

I love Valentine’s Day! All the extra heart emojis flying around, heart-opening yoga pose tips, and creative heart-shaped things to eat make the day really festive.

Here are a few heart-inspired, plant-based things in honour of V-day:

heart shaped beets

Beets + a cookie cutter. So easy. Via

red velvet pancakes!

Don’t beet around (sorry, couldn’t resist) with regular pancakes. Make these instead! Via

heart-shaped fail (but cookie win)

These Black Bean Cookies are actually mine. The heart shape totally didn’t work, but the cookies were excellent!

raw chocolate caramel hearts

I am kinda in love with these and can’t wait to make them. Via My New Roots.

Send me links if you have suggestions for this list, please!

the whole kale

All over North America (and probably other places, but I don’t have any #facts), they are getting ruthlessly torn, sliced, and even scissored away from their dark green and highly valued counterparts. Our garburators and composts are overflowing with them. They confuse us. Actually, I think most of us don’t even think about them at all.

Kale stems.

Proof of scissor technique – (photo via

My pal Shawna has a tip for you:

“While a lot of people are quick to disregard the stems, I love chopping them up and having that extra crunch in quinoa salads or adding them to a stir fry. Seriously delicious and almost takes on a similar taste to broccoli stems!”

I have to admit, I am guilty of being a stem thrower-awayer. But I’m ready to change.

Please send me your kale stem recipes & tips!