Green Smoothie with Spinach, Mango, Lime and Mint

The atmosphere in our house is really intense – the teenagers are preparing for exams and they are studying like crazy, really hard!

Green smoothies are the perfect energy kick to feed and nourish  mind and body.

At this time of year, the stores are booming with fresh, soft, sweet and delicious mangos. They are the perfect snack and fantastic in green smoothies.

Here is a smoothie for the hard-working teens (or others) – a real kick of greens!

Lovely mangos

Lovely mangos


Green and delicious

Green and delicious

This smoothie is delicious. It’s sweet, intense, powerful and refreshing! A perfect way to boost your concentration and refresh your mind – as well as refreshing and anti-oxidizing your body.

Green Smoothie with Spinach, Mango, Lime and Mint 

1 good handful of fresh spinach

2 ripe mangos

3-4 twigs of fresh mint

2 lime fruits



Fresh spinach

Fresh spinach



Juicy, sweet and delicious

Juicy, sweet and delicious

Fresh mint

Fresh mint

Put the peeled and roughly chopped fruit and herbs in the blender along with some ice and water. Blend until smooth, cool and fabulous.



And forget not that the earth delights to feel your bare feet and the winds long to play with your hair – Kahlil Gibran

Awaiting Summer Smoothie

We are enjoying beautiful spring weather here on the West Coast of British Columbia.

This morning I decided I would make a true “Awaiting Summer Smoothie” – because to be honest with you, I crave summer like crazy!

Awaiting Summer Smoothie

Awaiting Summer Smoothie


I had some deliciously ripe mangos (juicy and sweet)

some fresh pineapple,

and a cute pear with red cheeks.

Pear with red cheeks

Pear with red cheeks

Some fresh mint, freshly squeezed juice of lime and some cool coconut water.

Mint & Lime

Mint & Lime

Sweet Mango

Sweet mango

For 4 people:

1/2 pineapple

1 pear

1 big mango

1-2 lime

2 sprigs of fresh mint

2 cups of coconut water

Put it all in the blender along with some ice to cool it down. Blend into a fabulous nutritious and delicious drink.


In the depth of winter I finally learned that there was in me an invincible summer – Albert Camus

Lime and Herb Infused Green Papaya Salad

A total craving for Green Papaya Salad lured me out into the cold and windy day, on the hunt for green papaya. I love my local China town – it’s always full of life, hectic, intense, full of colors, smells and hints of adventure. Then, the sun came out, and what more can you really ask for?

China Town

Fisgaard market

Red Door

Fan Tan Alley Victoria

China Town Victoria MarketMarketMarket

I found the freshest and most beautiful green papaya fruit, a deliciously sweet pineapple, fresh herbs, big juicy oranges, tangy lime fruit and dried cranberries. That’s when I knew I was fully ready to go home and create a delicious Green Papaya Salad.

Green Papaya Salad

Green Papaya

Green Papaya

Papaya in Julienne

Papaya in Julienne

Filets of Orange

Filets of Orange

Juicy Orange

Juicy Orange

Mint, Cilantro and Basil

Mint, Cilantro and Basil

Green Papaya Salad

1/2 green papaya

1/4 fresh sweet pineapple

1 big orange

1 bunch fresh cilantro

1 bunch fresh basil

1 bunch fresh mint

A handful of cranberries

Cut the papaya and the pineapple into julienne strips and cut the orange into fillets. Wash and finely chop the herbs, mix everything in a bowl. Add a handful of dried cranberries


2 lime

3-4 sps of maple syrup or agave

1 -2 cloves of garlic

some freshly grated ginger

Squeeze the lime, add maple syrup, squeeze garlic and grate some fresh ginger – mix well.

Pour the marinade over the salad and enjoy!

Green Papaya Salad

Green Papaya Salad

Key Lime Coconut Baby Pies

It is time for cake – little sweet, tangy and deliciously fresh in the sunshine!

I love rawfood cakes,  because they taste so amazing  – they are authentic honest food, through and through. Pure and good!

These little babies are not your everyday Key lime pies, but are inspired by the rawfood concept – I was so pleased that they turned out so well.

It all started when I was shopping and looking for some lime to put in the iced water jug. And there they were, these cute little key limes. So I bought them and immediately started dreaming of key lime pie and the thought of how I could make a healthy rawfood version of this old classic.

This is what I came up with.

Key lime coconut baby pies

For the crust I used:

1 cup of walnuts

1 cup of dried coconut

8 dates pitted

2 tablespoons of Agave sirup

Pinch of sea salt

To make the crust, I put everything in the blender for about a minute – to cut up the nuts and the dates. Then, I pressed the mass into a mini-muffin pan like this:

For the lime filling:

2 cups of cashew nuts – that have been soaked in water for about 2-4 hrs

6 tablespoons of agave sirup

1/3 cup coconut oil melted

1/2 cup of fresh lime juice from about 15 key limes – if you cannot get key limes use regular limes instead, it works fine.

1/4 cup filtered water

Put all these ingredients into the blender and blend into a smooth cream. Spoon it on top of the crusts and put them in the freezer to cool for at least an hour. I keep them in the freezer and take them out as and when anyone is in need of a treat with tea or a small dessert. Let them thaw for about 5 min. before you bite into them. Serve them just like that – enjoy!

Strawberry, basil and lime popsicles

Summer has come – with a vengeance – to the West Coast of Canada – 30C in the shade, gorgeous summer! Being used to the rain and the clouds this year, I am loving it, soaking it in!

I found some amazing, locally grown strawberries , deep red, sweet, and delicious. As sweet and tasty as I remember them from my childhood! I bought 2 trays and hurried home to make some refreshing, delicious – and healthy Popsicles. Pure, refreshing and delicious. on a hot summers day.


These are so easy to make and they are so tasty!!  It took me 5 min to blend them together and pop them in the freezer!

Strawberry, basil and lime popsicle

800 g of strawberries

6-8 dates

small bunch of fresh basil

freshly squeezed lime juice from 2 limes

Wash the strawberries and remove the green top, put them in the blender along with the lime juice , the basil and the dates – blend them smooth and pour them into popsicle moulders – pop them in the freezer and wait patiently for them to freeze. This is truly the hardest part!!

Now enjoy!

Inspired by tortilla soup from heaven

A few weeks ago, I made tortilla soup inspired by a recipe from one of my favorite Canadian cook books “Whitewater Cooks at Home “, by Shelly Adams.  It was with all the trimmings and it was so tasty and so good. Spicy, hearty and full of intense flavors. It was such a success that I named it “Tortilla Soup from Heaven”. And then I started thinking, hmmm, how can I make a healthier version of this?

I guess I have been wanting to make soup lately because the weather on the West Coast of Canada has been kind of  crummy, cold and rainy – I heard someone call it Junuary – so quite frankly, when the weather is like this, you need a good soup to comfort the soul and brighten the spirit.


The soup above is so tasty and so good – it has all the trimmings, chicken, tasty cheese and fried tortillas!

Okay – so I really wanted to create a healthy version of this. And this is what I came up with – a healthy variation inspired by my earlier Taco Soup from Heaven.

Instead of chicken, cheese and fried tacos, I added sautéed mushrooms and zucchini with lemon and garlic and steamed quinoa.

For 6 portions

3 shalots

1 small tbsp ground cumin

5 cloves of garlic

2 small bunches of fresh cilantro

half a small red chili

Olive oil

2 small tbsp of flour

2 teaspoons of sea salt

Freshly ground pepper

6-7 sun ripe tomatoes

1.2 liter of mushroom broth

1/2 cup of sprouted quinoa

400 g of brown mushrooms

1 medium-sized zucchini

1 Lime

Finely chop the shalots and the garlic, throughly rinse (one bunch)the fresh cilantro and chop it, finely chop the chili, cut the tomatoes. In a pot heat some olive oil, add the shalots, the garlic, the cumin, and the cilantro, saute till all is soft.

Add the chopped tomatoes and saute till the tomatoes are tender, add salt – add it to the blender and blend into a smooth sauce.

Add a bit more olive oil to the pot and add the flour, whisk it around till it has dissolved, put it back on the heat and add the tomato mix, reduce over medium heat for about 5-10 minutes while stirring. Add the mushroom broth.

Cook 1/2 cup of sprouted  quinoa – set aside.

Stir fry the mushrooms in olive oil until they are golden brown, add a squeeze of lemon juice, some freshly pressed garlic and sea salt. Saute the zucchini till golden, add lemon juice, freshly pressed garlic and sea salt.

To the soup add a small bunch of finely chopped fresh cilantro, the juice of one lime – taste with salt and pepper.

In a bowl put the quinoa, some mushrooms,  some zucchini and some avocado bites

– pour the hot soup over the mixture and serve

If you would like to make the original “Tortilla Soup from Heaven” with chicken, cheese, etc., just follow the recipe above but use chicken broth instead of mushroom broth. And use chicken instead of mushrooms and zucchini.

In the healthy version, I used quinoa instead of making fried tortillas. If you would like to make them, in a separate pot put 1/2 cup of olive oil and gently fry strips of tortillas, turning them once – til they are just slightly browned. Put them aside on a piece of paper towel.

When the soup is ready add 400g of cubed fresh organic chicken breast and gently poach it in the soup for about 5 min and then add the cilantro and lime juice. Serve the soup with fresh avocado bites, freshly grated cheese and the fried tacos.


So while writing this post the sun has come out and it is the most beautiful day! I’m wondering, if writing blog posts about warm hearty soups to comfort the soul on a rainy day, works in the same way as every time you remember to wear your gumboots and to bring your umbrella – the sun is sure to shine?

I am off to enjoy a green smoothie in the sunshine!