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What we’re cooking with this November! 🧡🍎



Oh that crisp air! Here we are in our cozy sweater glory, getting deep into prime soup and stew season pulling out all of the comforting, warm recipes.

Our star November ingredients:

💚Brussel sprouts are mighty green morsels packed with vitamin C and vitamin K, decreasing inflammation and increasing immunity, making them an excellent addition to the vegetable roster. We love them roasted with coconut “bacon”, steamed and added to salads or worked into soups.

🍎 Apples are still a main event for November and for good reason! A medium sized apple contains 20% of your daily fibre needs and 10% of your Vitamin C. We love them baked with cinnamon, in our smoothies, sliced in salads or roasted with some companion veggies as a main.

❤️️Beets are well known to help reduce blood pressure due to their high concentration of nitrates as well as support cognitive function and improve circulation with dense nutrients, including magnesium, folate, and Vitamin C. We love a warm beet salad, making beet smoothies, smoothie bowls and baking them into brownies. Pro Tip: avoid the stained fingers by using gloves when handling.

🧡A fall classic, the sweet potato is a powerhouse nutrient rich vegetable with Vitamin A, C, fibre, potassium, and beta carotene. They are delicious simply roasted on their own, added into stews and soups and are a great way to add some veg to your desserts by baking them into cookies or cakes.

⚡️Parsnips are unsuspecting superstars, containing a range of vitamins, minerals and phytonutrients, such as folate, vitamin C and potassium. Enjoy blended into a hummus, add them to a roasted veg salad, or steam and mix in to a sweet potato mash for a tasty twist.

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