Author: Rhianne

Crafting, cooking, cleaning and gardening in the pristine Purcell mountains.

Broccoli Chips


Super crunchy and delicious! A great new snack anytime. Broccoli leaves have a special consistency that makes an extra great chip.

The secret is the split up baking time I learned from this great site


  • 8 large broccoli leaves
  • Sea salt
  • Garlic powder
  • Braggs soya sauce
  • 1/2 Cup olive oil


  1. Pre-heat oven to 300°c
  2. Tear the leaves in the size and shape of the chips you want
  3. Put leaves in a bowl with all of the ingredients listed above and massage them till every leaf is covered
  4. Spread leaves on a cookie sheet and bake for 8min then take out and shuffle chips around and bake for another 3min
  5. Enjoy!


Soup Stock

IMG_2910This is the beginning of a new way of life. Making stock opens up a world of delicious and nutritious food. I roast a chicken every week and make stock from the bones. I then make chicken or vegetable soup (Usually thai curry) and leave some stock for boiling down into a roux for an amazing gravy for a meal later in the week. Stock and roux can also be frozen and replaces bullion cubes in your kitchen. 

You know you have a good stock when it gels up in the fridge. If it’s not doing that, check that your meat came from a grass fed animal as that makes a big difference in the gelatin produced. Gelatin from grass fed animals has amazing health benefits, read about them here on Wellness Mama


  • 1 Onion
  • Tbs Salt
  • 1/2 Cup Apple Cider vinegar
  • Animal Bones
  • Water

This is the backbone of the stock, everything else you add is optional and depends on the flavour you are going for and what you have on hand. The rest of ingredients are in order of importance in my opinion.

  • 3 Bay leaves
  • 2-3 Carrots
  • 2 Stalks celery
  • Dash of rosemary and thyme

Roughly chop everything and put into a crockpot. Simmer on high for 12-24 hours. You can also do this in a large covered pot on the stove or campfire.  Keep your eye on the water level and stir occasionally, the only thing that can really go wrong is if you burn it. When finished and cooled strain with a metal colander over a large pot and store stock in the fridge or freezer or start your roux or soup. Some people blend the leftover bones and vegetables and feed it to their dogs.

Salted Date Caramel Cheesecake


The comments were: “Best dessert ever” and “Oh my gosh” so I had to keep it.


1 1/2.  Cup graham crackers

80g   Butter

1/2   tsp salt

Sprinkle of cinnamon

1/3.  Cup coconut palm sugar

Blend well in food processor and press into springform pan. Bake 375c for 17min. Prepare date layer

Date Layer:

2   Cups dates

1/2   Cup water

scratch of salt

Blend well in food processor. Place crust in freezer shortly then spread date mixture on crust. If you made extra you now have the very useful “Date Paste”  Next, Caramel Sauce.

Caramel Sauce:

2Tbs Water

1/2 Cup Raw coconut palm sugar

1/2 Cup coconut milk

tsp Vanilla extract

Bring water and sugar to a boil stirring constantly. Add the rest of the ingredients and cook on a low boil for 10 or more minutes until the sauce thickens and turns dark. Set aside to cool and prepare cheesecake.


900g (two packages) Cream cheese

80g   Honey

1tsp    Vanilla powder

1tsp Vanilla extract

300ml Whipping cream

Whip all ingredients in a mixer. Then, slowly add whipping cream on low speed;) keep going till peaks form. Spread mixture over date paste layer. when cooled spiral on the caramel and swirl the back of a fork in the top to mix it up, or just leave it as a side sauce. Place in fridge to cool and Harden overnight.

it’s worth the effort if you are craving a cool salted cloud of caramel and cookie crunch!

The Perfectest chocolate cookie

The ultimate after dinner satisfaction snack. Extra chocolatly, extra moist and a little more healthy than usual;)

1 Cup butter

1/4 Cup brown sugar

1/4 Cup nut butter (almond or walnut)

3/4 Cup honey

2 eggs

2tbls Vanilla

3 Cups of Almond flour

1 Cup whole wheat flour

1 tsp Salt

1tbls Baking powder

1/2 tsp Powdered Clove

1.5 Cups chocolate chips

Cream butter, sugar, eggs, nut butter and vanilla together. Mix all dry ingredients together in another bowl. Mix wet and dry ingredients together well with a fork and then add chocolate chips.

Spoon and press down small rounds on a greased baking pan. Bake for 10min at 350 ^c

Toasted Pecan cookies

The trick to these cookies is the extra salt and the ratio of pecans and dates to dough.

Definitley my favorite cookie.

1 Cup butter

1/4 Cup maple syrup

1/4 Cup brown sugar

2 Eggs

1 tsp Vanilla

2 Cups almond flour

1 1/2 Cups whole wheat flour

1 tsp Baking soda

2 tsp Salt

2 Cups toasted Pecans chopped

1 1/2 Cups dates chopped


It doesn’t take much to toast the pecans so do some research and go slow at first untill you get your time and temperature figured out. I spread them out on a tray and use my toaster oven on the dark toast setting.

To make the dough, add all the wet ingredients together first. I usually grate the butter with a cheese grater if its not soft. I just use a fork to mix it all up. Then add all the dry ingredients, except dates and pecans, together in another bowl. Mix wet and dry together with a fork then add the toasted pecans and dates and mix well. The dough should be quite sticky and does not rise up much so when you form your dough press the balls down a bit and make them almost the size of cookie you want to have.

Bake at 375 degrees celcius for 9min

makes 31 cookies


Best Fudge Brownies

Brownie pic
My all time favourite go to snack! It is truly shocking that these require almost 0 added sugar and all ingredients are “super foods” or at least super healthy. The original recipe I got from “Oh She Glows” you could go there for more pictures:

I did end up changing a few tiny things that I think make a big difference;)


1 Cup Raw Walnut pieces
1/2 Cup hulled hemp seeds
1.5 Cups pitted medjool dates
1/2 Cup raw cacao powder
1 1/2tsp Vanilla Extract
1/2tsp Fine sea salt
Heaping 1/4 cup raw walnut


1/2 Cup virgin coconut oil
3/4 Cup cacao paste
1/4 Tsp vanilla extract
1tsp Maple syrup no.3 grade
2 drops Mint extract


Line a small pan (with high sides) with parchment paper, one piece going each way to make it easy to lift out the brownies later on.

In a food processor, process the walnuts into a fine crumble.
Add the hemp seeds and the pitted dates and process until finely chopped and sticky.
Add the cacao powder, vanilla, and pink salt and process until combined.
stir in chopped walnuts.

Evenly press the mixture into your prepared pan until smooth.

For the chocolate topping: Place all of the ingredients in a medium pot or double broiler. Stir over super low heat just untill everything is melted, mixed and smooth.
Pour the sauce over evenly. Carefully transfer the pan to the fridge or freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice
Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice
Store leftovers in the freezer/fridge for a chocolate treat anytime.

Read more:

Swiss Chard Rolls



These are a super fresh treat to have with your supper, as a snack or served as an appetizer. They are so easy to make and people are always surprised by how good they are. If you are not familiar with cashew cheese check out the “Bold Vegan’s” funny and easy recipe! Or you can pick up a perfectly made jar by Truffula at Noorish or Earths General Store in Edmonton. Cashew cheese is a healthy way to create tonnes of great snacks and meals. It will be showing up again and again in my recipes and I highly recommend giving it a try.


1 Bunch of Swiss Chard

1 Zuchini shredded

1 Pack of Sprouts (alfalfa/sunflower or pea shoots)

2 Ripe Avacados

1 Cup of Cashew Cheese

1 Bunch of Cilantro

1 Bunch of Basil


Dipping Sauce:

1/2 Cup of Creme Fresh or Yogurt

2 Cloves of Garlic

4 tablespoons of Blue Kettle Ginger Dressing or Cesar Dressing



1. Wash and dry the swiss chard and use a knife to remove stems completely. Divide leaves in half or quarters to make long rectangles. Lay rectangles out vertically in front of you.

2. Place a small spoonful of cashew cheese in the top centre of each leaf and follow down with avacado, zucchini, sprouts, basil and cilantro leaf.

3. Roll leaves up, rolling away from you so the cashew cheese acts as a glue. Place a toothpick in the centre of each roll if needed.

4. Combine all ingredients for sauce and mix well. Serve everything together at room temperature




Nutritious Chewy Chocolate Chip Cookies


Paleo Chocolate Chip Cookies

Most of us crave a sweet and salty, chewy snack now and then. These classic cookies are much healthier than the usual cookie by using mineral dense maple syrup instead of sugar and replacing traditional flour with Almond meal. Happily, they are: gluten free, Paleo and easily made vegan by omitting the butter.  Absolutely everyone will love them hot out of the oven. I recommend making a double batch and freezing some pre-formed dough.

 4 cups almond meal, or almond flour

3/4 cup coconut oil, softened

1/2 cup Butter

½ cup pure no.3 maple syrup

1 teaspoon sea salt

1 teaspoon baking soda

1.5 teaspoons vanilla extract

1/2 cup unsweetened dark chocolate chips

Pre-heat oven to 350 degrees Celsius. Combine all dry ingredients and mix with a fork. Then add all liquid ingredients to the dry ingredients and stir well. Take batter by the spoonful and place on ungreased cookie sheet 12 at a time. Cook for 7 minutes. Let cool slightly and serve. Store in airtight container.