RECIPES Here is an exclusive look at recipes I have come across that my family and I love. All organic, of course.

Cinnamon Honey Paleo Bars Ingredients Used, all Organic: 1 cup Cashews 1 cup Almonds 1 cup Pecans 1/2 cup Sunflower Seeds 10 Tbsp Raw Honey 1 Tbsp Chia Seeds 1/2 Tsp Sea Salt 1/2 Tsp Cinnamon 1 Tsp Vanilla 1/2 Unsweetened Coconut Other optional add-ins: Goji Berries, Cacao Nibs, Dried Fruit… Directions: Preheat your oven to 350 degrees. Line a baking pan with parchment paper. Add nuts into blender and very quickly pulse them into smaller pieces. Add everything above into one giant bowl except for the honey, now mix. Now mix in the honey and stir with a fork. Place nut mix onto baking tray and flatten down to about 1/2 inch thick. Use a loose piece of parchment paper to gently press the mix down flatter. Place in oven and bake for 15 minutes. Remove from oven and using more parchment paper, gently flatten the mix down again. After the bars have cooled for about 20 minutes, remove them from the parchment paper and allow to cool entirely on a flat surface. When cooled, cut into the size you prefer to eat. And that’s it! A super easy, healthy snack that can even be frozen to last longer.

Cacao-Maca Buckwheat Pancakes Ingredients, all organic Makes small pancakes 2 flax eggs (2 tbsp ground flaxseed and 6 tbsp water) 1/2 cup buckwheat flour 1 tsp baking powder 1 tbsp raw cacao powder (regular cocoa powder would work too but it doesn't have the same nutritional value as raw cacao powder) 1/2 - 1 tsp maca powder 1 ripe banana 1/2 cup non-dairy milk of choice Oil of choice (I use coconut) for cooking Method The first thing you need to do is make your flax eggs; to do this simply mix the ground flaxseed and water together in a cup and leave it in the fridge for at least 30 minutes to thicken up. When your flax eggs are ready you can begin making your pancakes. Firstly, sift the flour, baking powder, cacao powder and maca powder into a large mixing bowl and stir it all together. Mash the banana into a pulp (you can leave behind a few slices to top the pancakes with if you wish) then add it into the bowl along with the non-dairy milk and flax eggs. Mix well until everything is combined - the consistency should be fairly thick, similar to that of cake mixture. Heat your oil of choice in a frying pan over a medium heat; I have a non-stick frying pan so I only have to use a tiny amount of oil but you may need to use more if you don't have one. When the oil has heated up pour about 1/4 cup of the batter into the centre of the pan and spread it out slightly with a spoon, forming a pancake shape. Let it cook for a minute or two, until bubbles start forming on the top, then flip it over and cook it for another minute or so. Repeat with the rest of the mixture, then add your toppings and enjoy!

Ginger Berry Smoothie Ingredients 3 tablespoons Nutivia Hemp Protein Powder 2 inch piece of ginger (peeled if not organic) 2 cups of leafy greens (kale, collards, romaine, spinach, chard, etc.) 1 cup of celery 1 cup of mixed frozen berries of your choice (strawberries, blueberries, cranberries, etc) ½ cup filtered water Instructions Place all ingredients in a blender and blend for 1 min or until smooth Serve immediately or store in airtight container for up to 1 day

Low Country Grill Marinade 1/2 cup of salted butter 1/4 cup of white wine 2 crushed garlic cloves 1 heaping tablespoon of Old Bay Seasoning 3 large sprigs of fresh thyme Grill Ingredients (quantities can really be adjusted to taste… the outcome isn’t dependent on the quantities below so for example if you LOVE scallops add more or if you love sausage you can add more of that too!) 3 cups of fresh uncooked mussels (or clams or both!) 2 cups of diced uncooked chorizo sausage 3 ears of corn cut into 2-3 inch sections (pre boil these until cooked but firm) 2 cups of mini potatoes (pre boil these until cooked but firm) 3 cups of large uncooked fresh prawns 2 cups of fresh uncooked scallops Directions Melt butter & garlic on medium until butter starts to slowly bubble (do not let it brown) Add wine, thyme and then add old bay seasoning. Set aside. IN a LARGE sealable container, toss ALL of the grill ingredients and pour 3/4 of your marinade in. Seal the container and toss it around a bit to ensure all liquid touches all the tasty seafood. Let sit for about 1-2 hours. THE KEY to this recipe is a GRILL BASKET – i purchased 2 of them so that I could fit all of the ingredients on the grill at once. (I got mine at Homesense/Homegoods but I have also seen these at Target, Canadian Tire & Walmart) Set the BBQ to Medium/High – transfer recipe to grill baskets and grill&Toss until clams/mussles open up and corn & sausage starts to brown! Serve in an oversized serving dish, pour remaining butter mixture & SERVE! (we served ours with a little garlic toast!)