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Pesto is my favourite condiment to keep on hand, especially for those indecisive “there’s nothing to eat for dinner” nights. You know the ones, checking the fridge over and over as if waiting for a miracle in the form of food, prêt-à-manger. It can easily be incorporated into many meals as the focal or peripheral ingredient. One of my favourite ways to eat it is simply tossed with raw zucchini noodles but it’s also great as a spread for bruschetta, a thick vinaigrette for salad, or a garnish for eggs, veggies, you name it.

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All my bags are packed, I’m ready to go. I’m standin’ here outside your… you get the jist. Today marks the two week countdown to a new chapter in my life and I couldn’t be more excited to make a move to the west coast to delve into the unknown and fully immerse myself in nature, wellness, and all things health and healing.

When I think of moving, I don’t usually associate it with words like “easy” or “fun.” Though, needless to say, each time I’ve moved to a new country, province, or apartment within the same city, I’ve gained valuable life lessons that have given me the tools to make this one of the most seamless of moves yet. Of course, there have been bumps and sharp turns along the way but there has also been wide open road. When we move, we often rid our lives of clutter. We shed a skin of material things. Possessions, so I’ve come to realize, do not define us or represent our soul, nor do they create profound, long-lasting happiness.

Simplicity in nourishment and contentment in ones own life make for a fulfilled and happy soul.

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Summer is just around the corner and with it brings some of my favourite things; picnics in the park, beach days, and road trips. All wouldn’t be right if they didn’t share an essential common denominator. Food! Okay, sunshine too.  Good snacks, light meals, and sparkling drinks are crucial to have on hand when the occasion strikes.

To me, this recipe is the epitome of summer. Light, crisp, and refreshing, like a cold beer straight out of the cooler. The wraps are full of flavour and filling after eating a few. Finish off with a slice of juicy watermelon for dessert and you have yourself the perfect summertime meal. The raw ranch dressing can be kept in the refrigerator for up to three days and goes hand in hand with raw veggies, too.

The Ingredients {Yield: 4 wraps Total Time: 15 minutes}


  • 4 collard leaves, washed
  • 1 carrot, shaved
  • 1/2 cucumber, cubed
  • 1/2 apple, sliced
  • 1/2 avocado, sliced
  • handful hemp seeds {optional}


  • 1 1/4 cups cashews
  • 3/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons honey
  • 3 teaspoons onion powder
  • 2 teaspoons dried dill
  • 1 teaspoon coarse sea salt
  • 2 cloves garlic

The Directions

1. Throw all dressing ingredients into a food processor and blend until smooth and creamy

2. Trim stem off collard leaves and set them aside on serving platter

3. If leaves are too coarse for your liking, as an optional step, blanch by placing in boiling water for 1 minute, remove and place in ice-cold water and dry before assembling

4. Spoon a hearty dollop of dressing on to each collard leaf and assemble remaining ingredients as you would a regular wrap

5. Tuck-and-roll your wrap like a burrito or simply fold in half and eat like a taco

*Raw ranch dressing recipe adapted from The Rawtarian

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