August 13, 2018

Crisply sweet, starchy goodness.  Tacos get juiced with a blast of citrus and a sear of peppery heat.

Jicama Tacos

1 large jicama peeled and sliced into thin sheets (use a mandolin or veg peeler)

3 Tablespoons olive oil

1 small tomato diced 

1 bunch green onion sliced 

1/2 cup corn kernels

1 red chili minced more or less to taste 

1/3 cup olives

1 cup shredded chik’n

1 tin mild green chilies 

1 cup

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July 23, 2018

Here is your video card reading and demonstration of this pose.

Vriksasana – TREE:  Forethought and Patience.

Check out in this video my trick for not getting off balance.
Tree pose is about nurturing the seeds that you planted in the spring.  It’s summer time and you had the forethought to plant seeds of ideas and inspiration in the spring, now you need to be patient for the seeds to grow to provide fruit in the fall.  
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July 23, 2018

Ethereal ribbons of sweetness lie across the tongue, relieved by the spicy explosion of jalapeño. Unctuous whipped coconut cream soothes the palate. 

Fruit Carpaccio 

Using a mandolin or your finest knife skills, slice paper thin slices of your favourite fruits.  

1 dragon fruit peeled

1 red plum

1 blood orange peeled

1 large globe grape per plate

2 x 3/4” cubes of watermelon per plate

2 – 3 slices jalapeño per plate 

Scant sprinkle Maldon salt

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June 24, 2018

Nutty and sweet, tender umami. 


Cabbage Wedges

1 cabbage

Olive oil 

1 bunch green onion, chopped fine

Garlic salt

Fresh ground pepper 

Balsamic vinegar

Cut cabbage into eight wedges and place on a double thickness of heavy-duty foil. Brush cut sides with olive oil. Sprinkle with onion, garlic salt and pepper. Drizzle with balsamic vinegar. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender. Open foil

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May 28, 2018

What is YOGA?   Clearing up some misconceptions about Yoga and Asana.

I just got back from a big power walk/run and then hit my mat for some asana.  i’m in a bit of “training” for an adventure that we have coming up so have been increasing my daily workouts and checking in with my diet.
Today though, I want to talk about some misconceptions some may have about Yoga and Asana.

1.  Some people don’t think

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May 28, 2018

An homage to the energy vortexes that run along our shushumna. ROYGBIV

Chakra Slaw

1 red pepper sliced fine 

2 cups carrot shredded

1 yellow pepper sliced fine

1 bunch green onion sliced fine

1 bunch parsley rough chopped

1/2 cup dried blueberries

2 cups beets shredded

1 small purple cabbage shredded


1/3 cup maple syrup 

1/3 cup Dijon mustard

2/3 cup apple cider vinegar

Ground pepper lots 

2/3 cup olive oil

Whisk together dressing ingredients,

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May 14, 2018

Happy Mothers Day to all of the mothers out there, as well as the feminine healing energy that our world needs right now. Notice the importance of mother energy and lets fully value it as we see it’s worth in our lives and everyone on this planet.

Here is your 3 – card oracle reading for this next week with a nod to Mothers, Mother Energy and your HerStory!

BODY: CHANTING– Sound . Vibration
Chanting allows

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May 14, 2018

A slap from chilies, the sting of lime, hugged by peanut butter and a ginger kiss!!!

Kohlrabi Noodle Bowl

6 kohlrabi bulbs, peeled and spiralized or grated 


6 tablespoons peanut butter 

3 Tbs. rice wine vinegar

3 Tbs. low sodium soy sauce

1/2 Tbs. sesame oil

1 tsp. sriracha (more or less, depending on heat preference)

2 cloves garlic, grated

2 inch-long knob ginger, grated 

1 lime zested and juiced 


Shredded carrots

Shredded cucumber

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April 30, 2018


What a whirlwind trip Vicky and I were on to Toronto and New York for yoga conferences.  I want to begin with us collectively sending love and prayers to our country.  On the day we left for Toronto, jersey’s were worn showing Humbolt that we are all feeling their loss.  The restaurant we went for dinner in downtown Toronto had a hockey stick leaning at their entrance. Then tragically on the day we left Toronto to

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April 30, 2018

The divinely bland zucchini gets a personality dialysis with an infusion of flavour. 

Vegan Chorizo Zucchini Boats

4 medium zucchini, cut in half lengthwise

1 tablespoon olive oil

2 links vegan chorizo removed from casings 

1 clove garlic, minced

1 small onion, chopped

2 medium vine-ripened tomatoes, chopped

1/2 cup mushrooms, chopped

1/2 small green pepper diced

Himalayan pink sea salt and freshly ground black pepper

1 cup breadcrumbs or cooked rice 

1/2 cup chopped fresh

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