Eat To THRIVE
- Question from Anonymous -
Hi! super random but what theme do you use for your blog??

It’s called woodely, and it was free!


Posted 1 day ago

4 notes
- Question from Anonymous -
There are several erroneous facts in your "10 facts about milk" post. My parents were dairy farmers when I was growing up and I lived in and around a dairy my whole life. Dairy farmers don't "shove a metal rod" in cows vaginas to inject them with bull semen so they will continue to produce milk. As long as you are milking them, they will continue to produce. That was the most moronic one.

But you’re no confident enough in your stance to comment un-anonymously? The dairy industry on on whole is still unnecessarily cruel.
If your parents milked happy cows occasionally whenever they had calves and were naturally lactating and the cows were cool with it then awesome! :)


Posted 1 day ago

4 notes
Recreated a childhood favourite of mine this evening.  Peach pasta salad!  My mom used to make this every summer when peaches were in season.  The original version had white sugar, vinegar, lots of oil, & no kale… so it was fun to try and come up with a healthier version.  It’s just brown rice corkscrew pasta, kale, zucchini, celery, & peaches with a super yummy sesame-sunflower-basil-red pepper-zucchini-garlic-lime dressing.

Recipe:
Makes 2-4 servings.

- 1.5 packages brown rice pasta, about 600g (I used Mrs. Leepers “organic rice vegetable twists”… Tinkyada makes great organic brown rice pastas also)
- 4 large celery stalks
- 3 ripe peaches
- 1/2 medium zucchini
- couple handfuls of kale
- 1 tbsp of dehydrated celery flakes aka. celery salt 
- any edible flowers you like! (I used zucchini blossoms, nasturtiums, & calendula petals)

For the dressing blend:
- 1/2 medium zucchini (about 150g)
- 1/2 red pepper (about 75g)
- 2 heaping tbsp of sesame seeds
- 1 heaping tbsp sunflower seeds
- 1 garlic clove
- 2 scallions (aka green onions), green tops only 
- juice of 1/2 lime
- small bunch fresh basil, about 5-10g (add basil after thoroughly blending everything else, and then just pulse the blender a few times to chop up the basil leaves).


And I had this dressing with a simple greens & garden veggie salad last night and it went great with that also :)
29 of July, 2014

Recreated a childhood favourite of mine this evening. Peach pasta salad! My mom used to make this every summer when peaches were in season. The original version had white sugar, vinegar, lots of oil, & no kale… so it was fun to try and come up with a healthier version. It’s just brown rice corkscrew pasta, kale, zucchini, celery, & peaches with a super yummy sesame-sunflower-basil-red pepper-zucchini-garlic-lime dressing. Recipe: Makes 2-4 servings. - 1.5 packages brown rice pasta, about 600g (I used Mrs. Leepers “organic rice vegetable twists”… Tinkyada makes great organic brown rice pastas also) - 4 large celery stalks - 3 ripe peaches - 1/2 medium zucchini - couple handfuls of kale - 1 tbsp of dehydrated celery flakes aka. celery salt - any edible flowers you like! (I used zucchini blossoms, nasturtiums, & calendula petals) For the dressing blend: - 1/2 medium zucchini (about 150g) - 1/2 red pepper (about 75g) - 2 heaping tbsp of sesame seeds - 1 heaping tbsp sunflower seeds - 1 garlic clove - 2 scallions (aka green onions), green tops only - juice of 1/2 lime - small bunch fresh basil, about 5-10g (add basil after thoroughly blending everything else, and then just pulse the blender a few times to chop up the basil leaves). And I had this dressing with a simple greens & garden veggie salad last night and it went great with that also :)


Posted 2 days ago

59 notes
Beautiful dewy “jester” variety lettuce heads in the field this morning.  Unfortunately the summer heat is turning all my lettuce bitter, which is inevitable but always disappointing since they still look so healthy & delicious!  #organicgarden (at Sunshine Coast, BC)
29 of July, 2014

Beautiful dewy “jester” variety lettuce heads in the field this morning. Unfortunately the summer heat is turning all my lettuce bitter, which is inevitable but always disappointing since they still look so healthy & delicious! #organicgarden (at Sunshine Coast, BC)


Posted 2 days ago
Tags:  #organicgarden

15 notes
- Question from Anonymous -
What edible flowers should I plant in my garden? I love using them in salads.

Nasturtiums are my fave. They’re most people’s fav edible flower. I also love borage, calendula, johnny jump ups, & violas. And the blossoms of zucchinis, kale, arugula, daikon radishes, collards, & chives are always nice.


Posted 3 days ago

19 notes
- Question from Anonymous -
What were the first few things you planted in your vegetable/fruit garden? You've inspired me to start one and I don't know where to start

The first thing I planted was tomatoes and they didn’t turn out very good. The easiest things to grow in my climate are things like kale, beets, cilantro, radishes… and flowers like calendula & chamomile. Your climate might be different though, so ask at your local garden supply store what grows easily! :)


Posted 3 days ago

3 notes
- Question from Anonymous -
Hellllo I'm been bloody looking at your blog for the past hour it's wonderful! My question is.. I live in a small town and we don't have any organic shops I mean we have the odd market here and there but what is your advice!? I wanna concert to the raw diet but I want to do it right! Hope you have a splendid day xxx

Oh I know how hard that can be! I used to live on-and-off in a small town in Costa Rica for a few years and finding organic food there was pretty hard. My advice would be to try and get connected with some local organic farmers, maybe via the farmers market (if there is one?) and buy as much produce from them as possible. And you can also try buying organic food online (dried fruit, nuts, seeds, pastas, grains… anything non-perishable).


Posted 3 days ago

4 notes
Lovin’ summer salads!  Green & red leaf lettuce, kale, swiss chard, beet greens, cilantro, tomatoes, chioggia beets, green & yellow zucchini, cucumber, scallions, blackberries, & a bunch of edible flowers (nasturtiums, zucchini blossoms, calendula petals, & violas).  Dressing was a blended mix of 1/2 red pepper, 1/2 medium zucchini, juice of 1/2 lime, 1 tbsp hemp seeds, & 2 tbsp tahini. #gardentotable
26 of July, 2014

Lovin’ summer salads! Green & red leaf lettuce, kale, swiss chard, beet greens, cilantro, tomatoes, chioggia beets, green & yellow zucchini, cucumber, scallions, blackberries, & a bunch of edible flowers (nasturtiums, zucchini blossoms, calendula petals, & violas). Dressing was a blended mix of 1/2 red pepper, 1/2 medium zucchini, juice of 1/2 lime, 1 tbsp hemp seeds, & 2 tbsp tahini. #gardentotable


Posted 4 days ago
Tags:  #gardentotable

124 notes
Zucchini & cucumber “noodles” tonight with a pumpkin seed-tomato-basil dressing (same one I made & posted a couple weeks ago).  And the first of my homegrown tomatoes!  #gardentotable
25 of July, 2014

Zucchini & cucumber “noodles” tonight with a pumpkin seed-tomato-basil dressing (same one I made & posted a couple weeks ago). And the first of my homegrown tomatoes! #gardentotable


Posted 6 days ago
Tags:  #gardentotable

74 notes
Breakfast earlier today was wild blackberry & banana “nice” cream, topped with fresh picked blackberries, sprouted buckwheat, white chia seeds, & hemp seeds!  To make: first I mixed 3 frozen bananas in my food processor (a good blender works also!), placed that in a bowl, then mixed 2 frozen bananas & a couple handfuls of frozen blackberries and also added that to the bowl, then folded them together with a spoon.  Voila!
25 of July, 2014

Breakfast earlier today was wild blackberry & banana “nice” cream, topped with fresh picked blackberries, sprouted buckwheat, white chia seeds, & hemp seeds! To make: first I mixed 3 frozen bananas in my food processor (a good blender works also!), placed that in a bowl, then mixed 2 frozen bananas & a couple handfuls of frozen blackberries and also added that to the bowl, then folded them together with a spoon. Voila!


Posted 6 days ago

268 notes
I’ve been meaning to try @missnaturallyashley’s low fat raw vegan “mac n cheese” for months, and after seeing her post about it this morning I decided today was the day to finally make it!  For the macaroni I used spiralized raw zucchini as well as cooked brown rice pasta (so my version wasn’t fully raw) & the dressing was a blended mix of fresh corn, sundried tomatoes, celery, lemon juice, hemp seeds, garlic, scallions, and a few other things.  Full recipe on Ashley’s blog!  I also added parsley, scallions, & fresh tomatoes.
24 of July, 2014

I’ve been meaning to try @missnaturallyashley’s low fat raw vegan “mac n cheese” for months, and after seeing her post about it this morning I decided today was the day to finally make it! For the macaroni I used spiralized raw zucchini as well as cooked brown rice pasta (so my version wasn’t fully raw) & the dressing was a blended mix of fresh corn, sundried tomatoes, celery, lemon juice, hemp seeds, garlic, scallions, and a few other things. Full recipe on Ashley’s blog! I also added parsley, scallions, & fresh tomatoes.


Posted 1 week ago

48 notes
Getting some ripe blueberries!  This is the duke variety, and they’re always the first to ripen every summer.  Big delicious berries.  I keep the birds away by putting mesh fencing around the bushes. #organicgarden #blueberries (at Sunshine Coast, BC)
23 of July, 2014

Getting some ripe blueberries! This is the duke variety, and they’re always the first to ripen every summer. Big delicious berries. I keep the birds away by putting mesh fencing around the bushes. #organicgarden #blueberries (at Sunshine Coast, BC)


Posted 1 week ago
Tags:  #blueberries  #organicgarden

77 notes
- Question from iridescentaurora -
How do you get your orange juice to be so vibrant?? All I get from freshly squeezed oranges is a pale cloudy orange color.

Hmmmm… healthy organic fresh oranges I guess! Try to buy them in season!


Posted 1 week ago

1 note
- Question from notoriousbiggiesmalls -
Do you have any before and after photos? Has your body changed on this diet? Thanks :)

Answered below :)


Posted 1 week ago

1 note
- Question from mosaiicc -
Hello darling, your blog is simply wonderful. I was just wondering, about how much weight did you lose when you began this lifestyle? Thank you xoxo

I might have lost 1-2 lbs of water retention weight (since it’s a low sodium diet) but that was it. Weight loss wasn’t the reason I stared eating 80/10/10 or hclf. I was pretty slim already, and didn’t want to loose any weight.

That said, I can definitely see how it would be easy to loose weight eating this way. If I’m not careful and eat too few calories on days when I’m exercising a lot I definitely notice I start to loose weight. I’ve found that I need cooked carbs on or around those days to maintain my weight.


Posted 1 week ago

1 note