Winter Detox Soup

The cold, rainy weather the last couple of weeks was making me feel unmotivated and sluggish. This soup made me feel better and hopeful for the spring!



  • 8 cups vegetable stock
  • 1 rutabaga, chopped
  • 4 medium sized carrots, shredded
  • 1/4 head of cabbage, shredded
  • 2 handfuls greens, I used beet greens
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 inch ginger, minced
  • 1/4 cup farro
  • 3 tbsp apple cider vinegar
  • 2 tbsp turmeric powder
  • 1/2 tsp cayenne powder
  • salt and pepper to taste
  • splash olive oil
  • optional thai basil garnish


  1. Heat olive oil in a soup pot.
  2. Toss in onion, garlic, celery, carrots, ginger, cabbage, and rutabaga. Saute for 5 minutes.
  3. Add in the cayenne, turmeric, salt, pepper and apple cider vinegar. Stir to fully incorporate.
  4. Pour in the vegetable stock, greens and farro.
  5. Bring the soup up to a boil then turn the heat low and let it cook for a few hours.
  6. Enjoy!

Spinach Polenta and Poached Egg

This breakfast is so delicious and filling, it inspires me to seize the day!


Serves 2


  • 1 cup corn meal
  • 2 cups water
  • 2 cups unsweetened almond milk
  • 2 handfuls baby spinach
  • salt and pepper to taste
  • Feel free to add butter if you would like, I did not


  1. Bring the water and almond milk to a boil.
  2. Slowly whisk in the corn meal.
  3. Turn down the heat and use a wooden spoon to stir the polenta.
  4. Turn off the heat when the polenta becomes sticky.
  5. Stir in the spinach and cover with a lid.

Poached Egg:

  1. Fill the saucepan with water until it is 2/3 full then add 2 tsp of white vinegar. Bring to a simmer.
  2. Crack the 2 eggs into a small bowl.
  3. Get the water swirling in a clockwise direction but let it settle for a second before you put the egg in.
  4. Drop the eggs right into the centre of the just swirling water. I let my eggs poach for 4 minutes but 3 minutes produces a runny egg.

Divide the polenta between two bowls. Top each bowl with one egg. Add a pinch of salt and pepper, enjoy!

Veggie Rueben

I’ve made this sandwich a couple of times and I’m always changing it. I’m really happy with how it came out this time so I decided to share it! This sandwich can be made vegan but I did use a couple of dairy products this time.



  • Rye bread or any bread you like, toasted


  • I bought mine but hopefully someday I will make my own!


  • Swiss cheese or any kind you prefer.

Thousand Island Dressing:

  • 1/2 cup plain greek yogurt
  • 2 tbsp Sriracha
  • 1 tbsp apple cider vinegar
  • 1 tbsp relish or olives
  • salt and pepper to taste


  1. Place all ingredients in a bowl and stir until smooth. I like to make it a couple hours before I’m going to eat it so the flavor is more developed.


  • 2 cups vital wheat gluten
  • 1 cup canellini beans
  • 2 cups vegetable broth or water
  • 2 tbsp liquid aminos
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • salt and pepper


  1. Preheat an oven to 400 degrees fahrenheit.
  2. Place all the ingredients except the vital wheat gluten in a blender and blend until smooth.
  3. Place the vital wheat gluten in a big mixing bowl.
  4. Pour in the blended mixture and fully incorporate.
  5. Knead the mixture into a loaf shape.
  6. Wrap the loaf in foil and bake for 40 minutes.
  7. Let it cool before slicing.

Sandwich Assembly:

  1. Place a slice of cheese on one of the pieces of bread and melt it.
  2. On the other slice of bread smear a good amount of the thousand island dressing. Top with a good amount if the sauerkraut.
  3. Heat up a pan and sear two slices of the seitan. Melt a slice of cheese on the seitan.
  4. Put the sandwich together and enjoy!