Journey of Souls

Mind-blowing, transformative, everything that I have hope for.

Journey of Souls written by Michael Newton, Ph.D is extraordinary; as Newton explores the spirit world through regressive hypnotherapy and uncovers what happens between lives, as a reader you are left in awe. This read is focused on the experiences of Newton’s patients when he dives into  the space between lives and what that journey is like, how we choose our lives, and how we interact with the souls who accompany us on our journey. Most of what I’d hoped for about in life and between lives was affirmed and expanded in detail with all 29 remarkable case studies outlined in this book.

If you have the slightest interest on what awaits you on this journey in life, this is a must read! It is brilliant and will make you more aware of your inner self and all those around you, without any religious teachings imposed. Each page will have your heart and mind filled with wonderment and you will be quickly turning to the next page for more and more awe-inspiring words.

Once finished I was definitely yearning for more and luckily for myself and all readers, Newton has released a second book Destiny of Souls, which dives into 70 case studies and is much more comprehensive. I just started to read it, so I’ll keep you posted! Journey of Souls

Enjoy the journey. xx!

Vegan Eggnog

‘Tis the season for some festive cheer!

With Christmas Eve upon us, it is time to soak in all things festive the next couple days or week – if you are so lucky. Christmas movies, holiday parties, long dinners with family and friends, sipping on festive drinks around the fire, Christmas music lingering in the background – I absolutely LOVE this time of year! With the merry spirit filling our home, I wanted to share something perfectly appropriate for this Christmas Eve. And what could be more merry than the beloved Christmas drink of Eggnog!

To be honest I have never been a real fan. I love the idea of this signature Christmas beverage and EVERY year, I give it a try hoping that I will like it, and am always left disappointed. Until now! Granted this isn’t the traditional Eggnog that many of you love so much, but it’s the next best thing or in my opinion – better than! The My New Roots, Creamy Eggnog Milkshake is beyond delicious! (I’ve made a couple changes based on what I had available).

This rich and creamy egg-less Eggnog is perfect any time of the day. Let it be the star at your Christmas brunch, part of your cocktail mix, or dress it up for dessert, which is what I am going to do, (and I won’t judge if you enjoy it more than once).

What makes this drink super nutritious and full of protein, fibre, and calcium is the sesame seeds. I had no idea how nutrient packed these little seeds were. They pack a great punch of essential minerals – calcium, magnesium, zinc, selenium, iron and copper – so you don’t need to feel guilty if you down a glass or two. 🙂

So please give it a try, I guarantee it’s better than anything store bought.

Vegan Eggnog (yields 2 servings)

  • 2 frozen bananas
  • 3-4 dried figs
  • 3 tbsp sesame seeds
  • 2 tbsp hemp hearts
  • 2 cups water (you could also use milk of choice – but not necessary!)
  • 1 tsp ground cinnamon
  • 1/8 tsp nutmeg (freshly grated or ground)
  • 1/8 tsp ground clove
  • pinch of himalayan sea salt
  • 1/2 tsp pure maple syrup
  • juice of half of lemon
  • cinnamon sticks
  1. Place sesame seeds, figs and salt in a bowl. Cover with water and soak overnight or up to 8 hours. Drain and rinse well
  2. Place all ingredients in a blender and blend on high until completely smooth. Add spice to taste and water to desired consistency
  3. Pour and top with a sprinkle of cinnamon and a cinnamon stick

Vegan Eggnog

Happy Ho Ho! xx

Vanilla Rosehip Hibiscus Cider

With the winter amongst us, I find myself continually wanting to grab a hot cup of anything delicious. Java, matcha, hot water with lemon, apple cider, black tea, green tea, blueberry tea, mulled wine – there are a ton of options for all times of the day and some more simple than others.

This weekend was probably the first where we really felt Winter in the air (lately we have been SO LUCKY with above average temps).  After strolling around the city all day in these cooler temps and almost immediately as I come in from the cold, I find myself looking for something warming and special. A cup of deliciousness to cozy up on the couch with and catch whichever Christmas flick that may be on.

With a ton of apples lying around, I decide to juice them and make homemade apple cider. While healthy and delicious, how can I fancy this up, make it special, make these apples worth juicing. 🙂

I come up with a vanilla bean, cinnamon stick and rosehip hibiscus; in my mind – perfection! This combination could not go wrong.Vanilla Rosehip Hibiscus Apple Cider

A cup of HEAVEN was just how right these flavours were when brewed together. Sweet, warm, rich, extraordinary, a treat for those days when you need that special pick me up.

  1. Juice apples (I used a mix of gala and fuji), remove foam from juice. 6 apples yield about 3 servings
  2. Slice open the vanilla bean lengthwise and scrape the seeds into a large pot; add the scraped pod as well + cinnamon stick
  3. Pour in the apple juice and heat over low-medium heat until liquid starts to simmer
  4. Remove from heat, add the rosehip hibiscus and let steep for 10-12 minutes
  5. Strain cider and serve

Vanilla Rosehip Hibiscus Cider

Keep warm. xx

Nuts & Bolts

The Christmas tradition of munching on Nonna’s homemade nuts and bolts pre-dinner is one that I will continue to carry on. This recipe is one that has been around for decades (as you can see in the picture below) and a fan favourite to all. I’m not at all a cereal fan but this combination seasoned and baked to perfection is seriously addicting! Don’t say I didn’t warn you. 🙂

It has always been one of my favourite snacks for the holidays, simply because it’s delicious and of course tradition.Nuts & Bolts RecipeCheerios, Shreddies, peanuts, pretzels and Chex are perfectly combined; however the great thing is you can switch up the ingredients any way you desire and you’ll still come out on top! But let’s be real Chex makes this mix.Ingredients - Nuts & BoltsSimple in its ingredients, this easy snack doesn’t even come close to the party mix you can buy from your local grocer. While plain and simple in its parts, let’s not be fooled, these Nuts & Bolts aren’t exactly healthy. Unfortunately, the boxed and processed cereal are not as wholesome as we hope and the butter component is obviously less than ideal. Even if trying to find a healthier alternative (i.e.- earth balance instead of butter) no pound substitute of anything is that much better. So remember moderation and consider it an indulgence. After all it is the Christmas season.Nuts & BoltsThis recipe will stock you for the holiday season and all the parties you may be hosting, but you will also have ample supply to package up and gift to friends, family, co-workers and/or hosts of holiday parties. After all, it is 3+ boxes of cereal combined. 🙂

Nut & Bolts

  • 1 box rice CHEX
  • 1 box Cheerios
  • 1 box Shreddies
  • 1 bag Pretzels
  • 2 cups unsalted peanuts

Seasoning

  • 1 lb unsalted butter, melted (or substitute margarine, earth balance)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon garlic powder
  • 1 tablespoon celery salt
  1. Preheat oven to 250 degrees.
  2. Combine all of the snack mix ingredients in a large pan.
  3. Melt butter in saucepan on low-medium heat. Add in seasoning ingredients and whisk until well combined. Pour slowly over snack mix, stirring as you go, to coat evenly. Continue stirring until snack mix is well coated with seasoning. Bake for 2 hours, stirring every 30 minutes. Let cool, then serve or store in an airtight container or ziplock bag.

Get Nutty. xx

Cauliflower Chickpea Tacos

Cauliflower is seriously underrated and often overlooked. I’m hear to tell you it’s not! It’s neutral flavor and versatility makes it an ideal choice to spice up, season and prepare to exactly how you like.  Not to mention it’s low in cost and has great nutritional content.

This cruciferous vegetable is an excellent source of Vitamin C, K, B6, fibre, folate, pantothenic acid,and manganese. Low in saturated fat and cholesterol, cauliflower is also a good source of protein, thiamine, riboflavin, phosphorus, and potassium. All these powerful properties help reduce the risk of cancer, most notably lung, colon, breast, ovarian, and bladder. So time to load up on this veg!

These cauliflower chickpea taco’s are incredible. I recently was introduced to this amazing meatless dish a couple weeks ago and I’ve made it several times since. It’s super easy, delicious, and the cost per meal is ridiculous. Originally found on She Likes Food (Yea I do!)

Cauliflower Chickpea TacosTaco Filling:

  • 1 head of cauliflower
  • 1¼ cup of cooked chickpeas
  • 1 teaspoon olive oil
  • 10-12 corn tortillas or desired shell (I’ve used lettuce wraps, which are super delish!)

FillingSeasoning:

You can adapt the seasoning based on what you might have on hand in  your spice cupboard – be inspired. 🙂

  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoons salt
  • 1 teaspoon chili powder
  • 1 teaspoon dry mustard
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
Coleslaw:
  • 1 14 ounce bag of cole slaw mix or 6 – 7 cups of thinly chopped cabbage and carrots
  • ½ cup of veganasie, mayonnaise or miracle whip salad dressing
  • ½ teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1½ teaspoon apple cider vinegar
  • ¼ teaspoon celery salt
  • 1 pinch black pepper
  • Juice of one lime

ColeslawFilling

  1. Pre-heat oven to 375 degrees F.
  2. Prepare slaw: In a medium sized bowl add all of the slaw dressing ingredients. Mix ingredients together until a creamy sauce has formed. In a large bowl, add the cabbage mixture and pour dressing over. Mix until everything is combined. Place in the refrigerator until ready to use.
  3. In a small bowl add all of the seasoning ingredients and mix together.
  4. Separate all of the cauliflower florets and chop them into bite size pieces. Place florets and chickpeas onto a large sheetpan and drizzle with olive oil and sprinkle with seasoning. Toss everything together with your hands so that cauliflower and chickpeas are coated with spices. Place the sheetpan in the oven and bake for about 25-35 minutes (flipping occasionally).
  5. If desired, warm up corn tortillas in the oven. Add about ¼ cup of cauliflower and chickpeas to each taco and top with a few tablespoons of slaw. Top with your favourite toppings if you desire – I love adding avocado here!

Cauliflower Chickpea Tacos

The next best thing about this dish, is the leftovers! Warm up the filling the following day and use it as a salad topper – delish!

Keep Calm & Taco On. xx