Zucchini Basil Pasta

Zucchini Basil Pasta

organic vegitables

I’m posting my new favorite summertime recipe after making it for the first time tonight. I wanted a way to use zucchini as they are growing from the garden and I just love fresh basil. So I basically put them together and it worked! It was soooo yummy and easy to make! Leo, my one year old loved it!

This recipe is vegan and gluten free as well. You can add parmesan cheese at the end if you like.


  • 1 zucchini
  • 5 cloves garlic
  • 1/2 cup fresh basil
  • 1/4 cup olive oil
  • 1/2 cup water
  • Himalyian salt (to taste)
  • Gluten free pasta

Zucchini basil pasta    gluten free zucchini pasta  vegan zucchini pasta

  1. Heat the olive oil in a pan.
  2. Add the chopped garlic, zucchini, salt and water-let simmer for about 20 minutes
  3. Add the fresh basil about 5 minutes before the sauce is done.
  4. Optional-sprinkle with parm

We served ours with fresh beans.

vegan zucchini basil pasta

Thanks for reading!







Roasted Chickpea Salad

Roasted Chickpea Salad

I’ve seen roasted chickpeas in salads before but I’ve never actually made one until this one and it was delicious! Easy to make and very nutritious!!

Preheat oven to 400`

Ingredients: (I use organic whenever possible)

  • Salad mix
  • Cucumber
  • Tomato
  • Cilantro
  • Hemp seed hearts
  • Lime 


Chickpea Marinade:

  • Chickpeas. You can use canned or dried like I did and cook them in a crock pot for about 5 hrs on low.
  • Olive oil (2 tablespoons) 
  • Braggs Soy Sauce (2 tablespoons)
  • Pinch of thyme
  • Pinch of cayenne pepper
  • Pinch of red chilli powder
  • Tumeric (1/2 teaspoon)
  • Garlic cloves minced (2)
  • Salt, pink Himalayan 

Combine chickpea marinade together and stir. Then add to chickpeas. 

Spread chickpeas onto a baking pan and cook in the oven for about 20 min. I turned it to broil for about 3 minutes at the end. I stirred the chickpeas around a couple of times while they were in the oven. 

Add the salad ingredients together. Once chickpeas are crunchy and have cooled add to the salad mix. I added half of a squeezed lime at the very end.






Crepes! One of the easiest and tastiest breakfasts to make! I got this recipe off my friend Sandra. We used to make it when we were teenagers! You can substitute the ingredients to make it dairy and gluten free. Use a milk substitute like organic soy, almond or coconut milk. Instead of all-purpose flour use a gluten-free flour. It serves a family of 4 or 5. 

  • 4 eggs
  • 1 cup milk
  • 1 cup water
  • 2 cups flour
  • 4 tablespoons olive oil
  • 1 teaspoon brown sugar 

Whisk the eggs, then add the rest of the ingredients. Chill. Cook! I cooked on medium heat. I would add a scoop full to pan then quickly move the pan around so the batter spreads evenly around. I used my hands to grab the sides to flip them as any utensil only wrecked the thin batter. They cook quickly.

Serve however you like! We used berries, maple syrup and yogurt. I sprinkled with a little icing sugar to look pretty. Mostly for the pictures 😉



love and light,


Chana Masala (Chickpea Curry)

Chana Masala (Chickpea Curry)

I decided to make Chana Masala for dinner last night and it turned out amazing! We are trying to eat a more vegetarian based diet so this meal was perfect. It is also GF and Vegan. I hope you enjoy it as much as we did!


  • 2 cups of dried chickpeas
  • 2 tomatoes
  • 1 head of garlic
  • 1 onion
  • 1.5 inch of ginger
  • 2 green chilies (optional if you want more spice) 
  • bay leaves (a few)
  • cumin seeds (2 teaspoons)
  • Turmeric (a couple pinches)
  • garam masala (a couple pinches)
  • salt and pepper (to taste)



I used dried chickpeas and had them cooking in the slow cooker all day before making this. You can also used canned chickpeas if you like.

In a blender add the tomato, garlic, onion, ginger and green chilies to make a paste. Cut up all the ingredients into smaller pieces so that they are easier to blend. I add a small amount of water to also help.

Heat olive oil in a pan over medium heat. Add cumin seeds and bay leaves.

Once cumin seeds brown add turmeric, garam masala, salt and pepper. Cook on a higher heat and stir for a couple minutes.

Add the paste to the pan turning the heat to medium. You can add some more water to get the paste to a consistency that you like.

Add in the cooked chickpeas.

Simmer on low for 10-15 minutes.

You can serve this dish with rice or an indian bread and garnish with cilantro 🙂





Aloo Gobi (Potato & Cauliflower)

Aloo Gobi (Potato & Cauliflower)

Aloo Gobi is a wonderful dish full of so much flavor. I like to serve it with an Indian bread and plain yogurt, This recipe serves 2-3 people.


  • 2/3 potatoes. 
  • 1 head of cauliflower
  • 1 onion
  • 1 large tomato
  • 5 cloves of garlic
  • 2 green chilies
  • 1 teaspoon chopped ginger
  • cilantro (to taste)
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • Salt & pepper to taste
  • Turmeric (a couple pinches)
  • Red chili powder (pinch)
  • garam masala (a couple pinches)


Heat olive oil over medium heat. Add cumin seeds and bay leaves. Once cumin seeds brown add green chilies, garlic & ginger. Let simmer for 10 min. Add onions, salt & pepper, turmeric, red chili powder and garam masala. Simmer on low for 10-15 minutes. Then add tomatoes, potatoes & cauliflower with some water. Simmer on medium for 15-20 min. stirring occasionally. Once the potatoes have cooked add cilantro and serve with your favorite Indian bread. Enjoy 🙂




Lentil Ginger Soup

Lentil Ginger Soup



“we dance our madness,

we dance our joy.

oh precious ones, the fun has just begun,

wild music is in the air;

there’s beauty flowing everywhere.” –James Green

I never grew up eating ginger so sometimes I find it difficult adding it to my cooking. It has a strong flavour to it but added to the right foods it can make for mouth-watering meals!

One of my new favourite ways to eat ginger is in a lentil soup! The soup is super easy to make and so healthy for you. It also tastes amazing! I use a crock pot/slow cooker set on low for about 7 hours to cook everything together. I have mentioned the benefits of ginger for our health below the recipe.  Enjoy!!!

  1. In a crock pot combine all the ingredients together.
  2. 1 cup red lentils
  3. 4 cups water
  4. 1 green chilli chopped (optional as it is spicy!)
  5. 4-5 cloves of garlic
  6. 1 teaspoon chopped ginger
  7. Half an onion
  8. 2 tomatoes
  9. Himalayan pink salt and pepper
  10. Cook on low in a crock pot for about 7 hours.

You can eat the soup alone or add some organic brown rice or a bread of your choice.

10 Health benefits of ginger:

  1. Helps calm nausea and vomiting
  2. Digestive Tract Protection
  3. Brain Health
  4. Migraine Relief
  5. Protection from UV rays
  6. Supports Stable Blood Sugar
  7. Promotes Healthy Blood Pressure
  8. May Benefit Osteoarthritis
  9. Helps with Muscle Aches and Discomfort
  10. May Benefit Cardiovascular Function

To see the full article explaining each of the health benefits visit http://www.globalhealingcenter.com/natural-health/health-benefits-of-ginger/


Thank you!!

Jillian Mitchell