Chimichurri Sauce On Everything

Chimichurri sauce

Happy Friday! If you haven’t tried making chimichurri sauce yet, you don’t know what your missing! I only discovered this delicious dressing/sauce recently and it really adds great flavour to any dish. It’s super easy to make and you can store it in the fridge for up to a week. I put it on chicken, potatoes, veggies, this stuff is amazing. If you are planning on BBQ’ing this weekend, give these flavourful sauce a try. 😉 I hope you all have a wonderful weekend. 🙂

xx Malika

Chimichurri sauce ingredients

Chimichurri Sacue On Eveything
Recipe type: Sauce
Cuisine: Vegan
Serves: ½ cup
  • 3 tbs chopped fresh cilantro
  • 3 tbs chopped fresh parsley
  • ⅓ cup olive oil
  • 2 tbs apple cider vinegar
  • 1-2 cloves garlic crushed
  • salt and pepper to taste
  • 1 lemon, juiced
  • ½ shallot finely chopped (optional)
  1. Mix all ingredients together and store in a jar in the fridge for a minimum of one hour before severing.
  2. Enjoy on top of anything!


By | Jun 19th, 2015|Dressings|0 Comments

Wholly Guacamole


Happy Cinco De Mayo!! 🙂 This day actually isn’t a very big deal in Mexico. I was down in Mexico one year on May 5th and we assumed it would be a a big party…..We actually couldn’t find anything going on! It seems to be more of an excuse for North Americans to have a drink and a taco, which is fine but me. 😉 I love a good margarita and some guacamole. This was my first time actually making proper guacamole in my food processor. I usually just mash some avocados and salsa together and call it a day. Man this was delicious, definitely worth the few extra minutes it takes to make. 🙂 I hope you have a wonderful day.

xx Malika

Cinco De Mayo

Wholly Guacamole
Recipe type: Dip
Cuisine: Vegan
Serves: 4
  • 2 ripe avocados
  • ¼ of a yellow onion
  • 1 clove of garlic crushed
  • ½ tsp cumin
  • ½ tsp paprika
  • 1 lime, juiced
  • ¼ cup grape tomatoes
  • 2 tbs chopped cilantro
  • slat and pepper to taste
  1. In a food processor blend all of the ingredients together for 2 minutes.
  2. Serve with organic cron chips
  3. Enjoy!!

Best guacamole

By | May 5th, 2015|Dressings, Uncategorized|0 Comments

Pea Shoot and Mint Pesto

Pea shoot and mint pesto on bread

Anyone else a huge pesto fan?! I could eat pesto on anything! I don’t discriminate, I eat all kinds. 😉 If you haven’t tried making pesto with peas yet, the time is now! It gives the pesto a very fresh, spring flavour and the mint just adds a little something different. Peas actually have quite a bit of protein so this is great way for vegans or vegetarians to get an extra boost on their pasta. I used walnuts in this recipe, but you can use pine nuts or whatever your have on hand. Trust me this recipe is super is easy to make and worth the time. Leave me a comment and let me know how you liked it.

xx Malika

Pea shoot pesto

Pea Shoot and Mint Pesto
Recipe type: Sauce
Cuisine: Vegan, Gluten Free
Serves: 4
  • 2 tbsp olive oil
  • ½ cup of peas
  • ½ cup of fresh pea shoots
  • 1 clove of garlic
  • ⅓ cup walnuts
  • ½ lemon, juiced
  • salt and pepper to taste
  • 1 tbs fresh mint
  • water as needed
  1. Put all of the Ingredients into your blender or magic bullet and blend for 1 minute.
  2. If it seems to thick and wont blend, add a little bit of water to think it out.
  3. Blend for another minute or two.
  4. Serve on fresh bread or over pasta!

Pea pesto and foccacia

By | Apr 14th, 2015|Dressings|0 Comments

Kale and Cashew Pesto

Pesto with crackers

Helloooo Sunday! The rain has finally stopped and it feels much more appealing to leave my house today. I spent my morning working out with some good friends at our Super Sundays Workout. I am also feeling under the weather again….. all I want to do is drink tea and make my throat feel better. Why is January always to the worst month for getting sick?! Anyway, about this pesto…..It’s the BOMB! 😉 Have you tried cashews instead of pine nuts? This is my first time and it made the pesto so smooth and creamy. The trick is to soak the cashews for a minimum of 2 hours before making this recipe. I like Kale but kale doesn’t like me that much.  You can’t go anywhere these days and not hear or see the health benefits of kale, the world is in LOVE with kale right now. I find it very hard to break down in my tummy especially with my inflamatory bowl disease, so I try not to eat it raw too often. I do however find it mush easier to digest if it is steamed and then pureed. It makes this pesto super green and you can’t even taste the kale! This takes your pesto’s health benefits up a notch. So go make this pesto and spread it on everything….. It ‘s also good on pizza. 😉

Kale pesto ingredients

Kale and Cashew Pesto
Recipe type: Pesto
Cuisine: Vegetarian, gluten free
Serves: 1 cup
  • 2 cups of fresh kale
  • 1-2 cloves of garlic, crushed
  • ½ cup of parmasean cheese
  • ½ cup of olive oil
  • ½- 1 shot glass of water
  • ¾ cup of soaked raw cashews
  • 1 tsp of salt
  1. Mix all of the ingredients together in your blender or nutria-bullet.
  2. If you are having a hard time mixing it, add a bit more water or olive oil till it is smooth and creamy but not runny.
  3. Serve right away or refrigerate and serve later. (I love this pesto on my flax crackers)

Kale and Cashew Pesto


By | Jan 26th, 2015|Dressings|0 Comments

Raspberry Chia Jam

bread with chia jam

Happy Friday! 🙂 I hope you all are staying on track with your new years goals. I can’t believe I have never made chia jam before. What’s that saying “necessity is the mother of invention”?! I wanted jam on my gluten free toast and most jam is full of sugar, so I decided to make my own. I love raspberries so this jam was a no brainer. It literally only takes 5 minutes to make this jam and one hour to set in the fridge, AMAZING! I am one happy lady now that I can have my P&J toast again. 😉 This recipe would work with almost any fruit you want to turn into jam.

raspberry chia jam

Do you know how healthy chia seeds are? They are packed with so many good nutrients like magnesium, fibre, protein and omega-3’s! They help fight belly fat, make you feel full faster and improve your heart health. So many amazing health benefits all in one small seed! If you are not using them in your diet now, I suggest you give them a try. Chia pudding is also a delicious way to eat them, you can find a recipe for chia pudding here. 😉

chia jam ingredients

Raspberry Chia Jam
Recipe type: Jam
Cuisine: Vegan gluten free
Serves: 1 cup
  • 1 cup of fresh or frozen organic raspberries
  • ½ lime (juiced)
  • 1 tbs of honey or maple syrup (vegan option)
  • 2 tbs of chia seeds
  1. In a small pot over low heat, heat the raspberries, lime juice and honey. Smash the berries until they are the size you prefer in your jam.
  2. Then mix in the chia seeds and remove from the stove.
  3. Put in a glass jar with a lid and refrigerate for one hour.
  4. Enjoy this jam on everything!

Yummy chia jam

By | Jan 9th, 2015|Dressings|0 Comments

Sun-Dried Tomato and Basil Hummus

Sun dried basil hummus

Happy Monday! This hot weather is always welcome, but it doesn’t  make me want to turn on my oven or cook for too long in the kitchen. These sunny days make me want to pack a picnic and head to the beach or park. 🙂 If you can’t get out of the house, at least turn on your fan and eat simple picnic food like; fruits, veggies, sandwiches and hummus! I love hummus. You can tweak a basic recipe any way you like by adding or subtracting the main ingredients. I used to substitute peanut butter for tahini a few years ago and it always turned out great. If you don’t have one or two of the ingredients in my recipe, try substituting your own pantry items… may just find the next great hummus! 😉

hummus ingred

Sun-Dried Tomato and Basil Hummus
Recipe type: Mediterranean
Serves: 6
  • 1 can of chickpeas drained and rinsed
  • 5-7 sun-dried tomatoes re-hydrated
  • 6 sprigs of fresh basil, stems removed
  • 2 gloves of crushed garlic
  • ½ lemon
  • 2 tbs olive oil
  • 1 tsp sesame oil (or tahini)
  • 2 shot gasses of water
  • salt and pepper to taste
  • 1tsp paprika
  1. Blend all ingredients in your food processor of blender for 2 min until smooth and creamy.
  2. If the hummus seems too thick, add more water to thin it a bit.
  3. This hummus tastes best refrigerated, or serve immediately.
  4. Enjoy!

hummus 2

By | Jul 7th, 2014|Dressings|0 Comments