Feeling the heat? Try this cooling concoction to stay cool this summer....             In a glass jug combine: 5-6 cups of water  A handful of cilantro leaves A handful of mint leaves 1 dropper of chlorophyll water 1/2tsp of cayenne (preferably liquid if you can find it but powder will do) 6-8 cucumber slices 4 slices of lemon   Let this combo sit in the fridge for a few hours. Drink two-three glasses per day first thing in the morning and through the afternoon. Continue to refill with water for two days.

Pumpkin Pie Happy Fall! With the season approaching, I figured it was time to share one of my favourite Thanksgiving recipes from my blog. This is a wonderful pie that’s full of whole foods, naturally sweetened, nut-free and easy to make. Whether you use pumpkin or sweet potato, know that your pie will be full of carotenoids. Carotenoids are potent antioxidants, and help to reduce the free radicals in our bodies. Pumpkins are also high in antioxidants lutein and zeaxanthin, which are especially good for your eyes. So eat up with the knowledge that this pie will nourish your family this holiday weekend.   Pumpkin Pie Recipe Crust: 1 cup pumpkin seeds 1 cup shredded unsweetened coconut 7 medjool dates, pits removed and chopped pinch Celtic sea salt pinch cinnamon and ground ginger Filling: 4 cups cooked pumpkin, squash or sweet potato 4 tbsp coconut oil  or coconut butter 1 tsp vanilla essence 1.5 tsp cinnamon 1 tsp ground ginger pinch ground cloves ½ tsp grated nutmeg 2 tbsp sucanat or coconut sugar Optional: a few tablespoons of coconut cream (the thick cream that sits on top of your coconut milk when you open the can) to serve Pulse pumpkin seeds and coconut in a blender or food processor until roughly combined. Add dates, sea salt, cinnamon and ginger. Pulse to combine. You want the mixture to look like rough crumbs. Remove from blender and press into a pie plate with your fingers or the back of a spoon. Put in freezer to set. While the crust is setting, put all filling ingredients in a blender or food processor and pulse until the mixture is smooth. Scoop into pie shell and decorate with [...]

By Tannis McLaren N.D. Spring has sprung and it's so instinctual that we start to open our windows to air out the house, we clean out our closets and start thinking of a new fresh wardrobe. But for some reason, we forget that our bodies who have worked so hard through a long cold winter need some cleaning too. Green foods are one of the best foods for cleansing. If you think of what is growing right now, it's green i.e. asparagus, lettuce, sprouts, etc. This is by far my favorite green drink. I have a vita-mixer (the most amazing blender) but you can do it in a regular blender too but it just won't be as smooth. And remember, if you don't have all of the ingredients then just substitute it for something else i.e. lettuce for spinach, collards for kale. 1                   Banana 1                   Apple, cored and cut into chunks 1                   Pear, cored and cut into chunks 1                    Lemon, juiced 3 - 4             Lettuce or spinach leaves, rinsed 3 - 4             Kale leaves, rinsed 1/4 cup        Parsley leaves 2 - 3 tbsp.    Fresh mint leaves 2 - 3 cups     Water Remove the tough stems from the kale and break the kale into pieces. Place the banana, apple, pear, lemon juice, and water into the blender. Blend on high, stopping as needed to push the fruit down. Add the lettuce or spinach, kale, parsley and mint leaves; blend again until very smooth. Add more water if needed and blend until completely smooth.

By Tannis McLaren, ND This chili is so easy and tastes great, too.  Double the batch to make sure you have plenty of leftovers! 2 tbsp.             Extra virgin olive oil 2 cloves          Garlic, minced 1 medium       Onion, chopped 2                     Carrots, sliced 6                     Mushrooms, sliced 1                     Red bell pepper, chopped 1                     Green pepper, chopped 1 can               Diced tomatoes (28oz/796ml) 3 cups              Black beans or 2 cans (19oz/540ml), drained and rinsed 1                      Jalapeno pepper, minced 1 tbsp.             Chilli powder 1 tsp.               Ground cumin 1 tsp.               Dried oregano 1 tsp.               Salt In a large saucepan, heat oil over medium heat and sauté garlic, onion, carrot, mushrooms and peppers for approximately 5 minutes. Stir in tomatoes, beans and jalapeno peppers. Simmer, uncovered, for approximately 20 minutes. Add chilli, ground cumin, dried oregano and salt and cook for an additional 5 minutes. Serve over a bowl of brown rice or with whole grain bread.

By Tannis McLaren, Naturopathic Doctor and Lifestyle Expert This is a soup that you won’t want to stop eating. If you don’t have sweet potatoes, try butternut squash. 1 Tbsp.            Extra virgin olive oil 1 medium        Onion, chopped 2 Tbsp.            Gingerroot, chopped fine 1 tsp.               Mild or medium curry powder 6 cups              Sweet potatoes, peeled, diced 2                      Apples, peeled, cored and diced 5 cups              Chicken or vegetable stock 1 can               Coconut milk ¼ tsp.              Each salt and pepper l Tbsp.             Lime juice 2 Tbsp.            Fresh cilantro, green onion or parsley, chopped In large saucepan, heat oil over low heat; cook onions and ginger until tender, about 4 minutes. Add curry powder; cook, stirring, for 1 minute. Add sweet potatoes, apples and stock; bring to boil. Cover, reduce heat and cook gently until vegetables are tender, about 25 minutes. Add coconut milk; cook for 5 minutes. In batches, transfer to blender or food processor. Season with salt and pepper. Just before serving, stir in lime juice; garnish with coriander. Makes 5 to 10 servings.