“ManGO-Away-Cold-and-Flu” Salad!

A healthy diet should be naturally colourful!

A healthy diet should be naturally colourful!

You know how there are those few times during the year when everyone around you seems to be getting sick? Well, I am going through one of those times right now and I am proud to say that I still have not fallen sick. I have been taking preventative measures to ensure I remain cold/flu-free. In addition to taking oil of oregano daily while so many are sick around me, getting an adequate amount of sleep every night, and always staying hydrated, I have been having my “ManGO-Away-Cold-and-Flu” salad for dinner quite often lately. This high-in-vitamin-C and antioxidant-rich salad helps keep sickness away and is so yummy! I make this salad so often that I have never measured any of the ingredients. However, while making this salad for dinner last night, I measured the ingredients so that I could share the recipe with you all today! Enjoy!

One of my secrets to making a great tasting salad is using all organic ingredients! Organic produce just tastes better.

One of my secrets to making a great tasting salad is using all organic ingredients! Organic produce just tastes better.


  • 1 medium (red, white, or yellow) onion, diced
  • 2-3 small zucchini, diced
  • 1 teaspoon coconut oil
  • 1/4 teaspoon cumin powder
  • 1 teaspoon fine sea salt (or to taste)
  • 1 teaspoon chili powder (or to taste)
  • 1-2 pinches garam masala powder (optional)
  • 1/4 teaspoon turmeric powder
  • 1 ripe mango, diced
  • leaves from 1 head of green kale, roughly chopped
  • 1 scallion, chopped
If you are a salad lover like me, this recipe serves one.

If you are a salad lover like me, this recipe serves one.

  1. In a medium frying pan over medium to high heat, sauté the diced onion in coconut oil until translucent.
  2. Add the diced zucchini and spices (cumin powder, fine sea salt, chili powder, garam masala powder, and turmeric powder). Sauté everything until all the water that comes out from the zucchini evaporates.
  3. Place the chopped kale leaves in a large bowl and add the sautéed zucchini and onion mixture on top.
  4. Top off the salad with the diced mango and chopped scallion.
  5. Mix everything together. Allow the flavours to mix and mingle for 5 minutes and then enjoy!



Raddy Recipe: 1 Larabar = 8 Deliciously Healthy Cookies!

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Larabar Fruit and Nut Energy Bars are simple (contain no more than nine whole-food ingredients), gluten-free, dairy-free, soy-free, low-sodium, and vegan. They are delicious right out of the wrapper, but since they are made with only such few pure and raw ingredients, I thought to myself, “Why not bake with them?” So I experimented with that thought and managed to turn one Larabar into eight delicious and nutritious cookies! It works with all the Larabar flavours, but I will be showing you how with my favourite flavour, Coconut Cream.


The Coconut Cream flavour contains ONLY dates, unsweetened coconut, almonds, cashews, and extra virgin coconut oil.

1. Select your favourite Larabar flavour (mine is Coconut Cream) and preheat the oven to 150°F.


2. Cut the Larabar into eight equally sized pieces (cut the bar into halves and then, cut each half into quarters).


3. With the palms of your hands, flatten each piece as much as possible into thin, round cookies.


4. Bake the cookies for about 30 minutes or until crispy.


5. Let the cookies cool down completely to get even more crispy and then, enjoy!

These cookies are so delicious and nutritious (high in fibre and healthy fats) since the only ingredient is Larabar. Also, this recipe, which makes eight bite-sized cookies from one Larabar, is great for portion control. So the next time you are craving cookies, try this out!