Farmers Market Dates Winter 2017/18

I can’t believe it is half way through November already! This winter I will be at the Hastings Park Vancouver Farmers Market, Nat Bailey Vancouver Farmers Market and my home town of Squamish Farmers Market. I will be selling my varieties of organic, raw, vegan, fermented sauerkrauts.

Here are my dates! I look forward to seeing you there!

November 18th Squamish Farmers Market

November 25th Nat Bailey, Vancouver Farmers Market

December 2nd Squamish Farmers Market

December 9th Squamish Farmers Market

December 10th Hastings Park, Vancouver

December 16th Squamish Farmers Market

January 14th Hastings Park, Vancouver

January 27th Nat Bailey, Vancouver Farmers Market

February 11th Hastings Park Vancouver

February 24th Nat Bailey Vancouver Farmers Market

February 25th Hastings Park Vancouver

March 18th Hastings Park, Vancouver Farmers Market

March 24th Nat Bailey Farmers Market

April 1st Hastings Park Vancouver

April 15th Hastings Park Vancouver

April 29th Hastings Park Vancouver




When I am talking about the bad guys I mean those nasty free radicals flying around our bodies, we all have them and we all need to keep them under control! In come the anti-oxidants who will blast them away and allow our bodies to function in the correct manor.

Free radicals are caused by generally speaking the toxic environment that we live in.  Whether it be the un-natural lotions and potions we put on our bodies


RosehipsBaby Ceylon elephant

Rainbow rolls with Thai cashew lime dipping sauce


This is an appetizer dish that I give to my clients on a regular basis, and they always ask for the recipe so here it is. I want you all to enjoy making them for your family and benefit from the rainbow of colours, the vegetables chosen are full of anti-oxidants and plant enzymes, so it is almost like a multi vitamin! The Thai dip is rich with a creamy consistancy as well as being sweet, spicy and a tang from the citrus. Please use organic ingredients whenever possible.

serves 6-8 as an appetizer

1/4 red cabbage finely sliced

1 ripe mango sliced into strips

2 carrots finely sliced into strips

Spinach/kale or swiss chard whichever looks the best at the market

1 red pepper finely sliced into strips

Round rice rolls

Thai Dip

1 large clove of garlic crushed

1 tbsp of chopped fresh ginger

1 tbsp tamari ( naturally fermented soy sauce)

Juice of 1 lime

1-2 Thai chilies

1/3 cup of cashew butter

1 tbsp of maple syrup

1/3 cup water

2 tbsp of melted coconut oil

I always make the dip ahead of time at least 2 hours before serving it as it thickens in the fridge and is delicious that way. Blend all except the coconut oil in your blender until smooth and then add the oil last and blend for a few seconds, taste and adjust as required. It should be quite runny like a home-made salad dressing. Place in the fridge.

Prepare all your vegetables and then boil the kettle. Get yourself a round fairly shallow serving dish a bit bigger than the rolls and fill with hot water. Lay out a clean dry tea towel in front of you. Place the rolls in one by one, when the water is straight from the kettle the rolls will take 5 seconds to soften, the cooler the water the longer to soften. Do not leave them in too long as they will become fragile. Lay out 2 at a time to start with and fill with your vegetables and roll up like a burrito not too full mind you.

There you have it I hope you enjoy these wraps as much as we do here!

Kale Chips

2 bunches of green curly kale, large stems removed and torn in to large bite size pieces


1 cup raw cashews soaked for 30 mins

1 cup of sweet potato finely grated with micro plane

Juice of 1 lemon

2 tablespoons of nutritional yeast

1 tablespoon of raw honey

1/2 tsp of Himalayan salt

2 tablespoons of filtered water


Wash kale and dry thoroughly.

Place all dressing ingredients in a food processor and mix til smooth. Toss kale leaves with dressing and try and coat each one equally, the dressing should be pretty thick.

Place on dehydrator trays and set at 115 degrees and leave on overnight, your calcium rich snack will be ready in the morning!


Benefits of Rosehips

Rosehips are one of the best sources of  Vitamin C, and they grown in our back yard. You can find them often by the beach, become a local forager and gather some, scrape the seeds out, dry them and make some tea.

You can make the tea from fresh hips too or eat them as is.