Out too late? Drank too much? Slept too little? While this wonder drink won't erase those late-night texts, it will re-hydrate you as it delivers a powerful dose of vitamins, antioxidants & a natural anti-inflammatory boost. Turmeric is one trendy ingredient right now - and with good reason! Used in ayurvedic medicine for centuries, turmeric root is known for it's anti-inflammatory properties, soothing everything from headaches to stomach woes.

My husband and I have recently been on a golden smoothie kick. This particular recipe started when Josh had a cold and wanted to load up on vitamin C - he threw a bunch of tangerines into the blender with a chunk of ginger. Holy moly! The first one that he made was so tasty, I declared it the $9 fancy-juice-bar-smoothie. Who knew? Tangerines and ginger can pack quite a tasty punch. I upped the game by adding a quarter teaspoon of turmeric. Not only did it enhance the flavour and boost the nutrition profile, but the colour was absolutely stunning!

This juice keeps well stored in mason jars for up to 5 days in the fridge. We make a huge batch on Sundays and have them ready-to-go for the week. Great way to boost your immune system and feel energized daily, without any supplements or medication!

Looking for more ways to enjoy turmeric?
Check out this awesome cookbook with 50 turmeric recipes!

----- Orange Turmeric Ginger
4 Ingredient
Superfood Smoothie

4 large tangerines or blood oranges, peeled, seeds removed*
1/4 tsp ground turmeric
1 inch cube ginger root, peeled
1/2 cup peach juice

*I used the tangelo/minneola variety as I find them to be sweetest and have the least amount of seeds

In a high-powered blender, add all ingredients.
Blend until completely smooth.
Serve immediately, over ice if desired.

Keeps well for up to 5 days, refrigerated in a closed container (mason jars work well!)
Shake well before serving.

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Sugar-shack season is in full swing, and it’s high time to load up on all of the comforts of winter before the season comes to an end. As a vegetarian, my favourite sugar shack main dish has always been baked beans. Similar to the traditional English variety, French Canadian baked beans are usually served in a tomato based sauce, but they are taken up a notch by being doused in golden maple syrup.

During our travels down to the Southern states a few summers ago, I discovered stewed black eyed peas. I had never had anything like it, but the dish had texture of my favourite baked beans, though they were swimming in a delicious broth instead of a tomato based sauce.

Now that I am an (obsessed) Instant Pot owner, I make more beans than ever before. I recently had the idea to combine the sweetness of my favourite maple baked beans with the brothiness of stewed black eyed peas. The umami experience that ensued did not disappoint.

My only regret? Not making a double batch!

Instant Pot Maple Bean & Onion Soup
(Vegan & Gluten-Free!)


2 tbsp olive oil
3 medium onions, chopped (about 3 cups)
8 cloves garlic, minced
2 tsp Montreal Steak Spice*
1 tsp cracked black pepper
2 cups dry navy beans, soaked for at least 4 hours**
6 cups water
¼ cup ketchup
2 tbsp miso paste 
2 tbsp molasses
2 tbsp fresh thyme leaves
¼ cup maple syrup

*If you're in the States and can’t find Montreal Steak Spice, Trader Joe’s Everyday Spice is a great alternative.


Dilute miso in ¼ cup hot water, breaking up any big pieces, and set aside. 
In your Instant Pot, on ‘sautée’ setting, heat oil. 
Add onions and sautée until translucent. 
Add garlic and sautée one more minute. 
Season with steak spice & pepper. 
Add beans, water, ketchup, miso and molasses. Stir. 
Make sure steam release is in sealed position. 
Close lid and cook on high pressure for 35 minutes. 
Allow pressure to naturally release for 10 minutes before using quick release to finish. 
Carefully open lid and stir in maple syrup & fresh thyme. 
Season with additional salt and pepper if desired.

**If you did not soak your beans, increase cooking time to 45 minutes.