Orange Juice

In a desperate attempt to kill the Virus That Will Not End I'm shoving copious amounts of fresh juice down my family's gullets. This juice is bright and tart and is packed with vitamin C. The grapefruit helps cut the cloying sweetness of the carrots and the orange rounds it out nicely. I fed two grapefruits, two oranges, two lemons, and six carrots through my juicer and got three cups of virus-busting goodness.



Hippie Food

This is a dish I make often during the rainy season. It's a product of my love for one-pot meals and my desire to add more non-meat protein to my diet. It started as a meal made from random stuff I had in the fridge, but now I actually make it this way on purpose. Though the steps may seem a bit finicky, the dish itself is easy and easily tweaked to suit your preference. 


2 Tablespoons olive oil

1 large onion, roughly chopped

4 large carrots, peeled and roughly chopped

4 inches of fresh ginger root, peeled and roughly chopped

4 - 8 cloves garlic, roughly chopped

4 cups vegetable (or chicken) stock (you could also use plain water but stock adds more flavour) (I use 4 cups water and a heaped Tablespoon of this)

1 heaping Tablespoon red curry paste (I use this one)

1 - 400mL can coconut milk

2 medium zucchini, diced

1/2 cup dry quinoa 

1 - 540mL can bean of choice, drained and rinsed (I usually use white kidney beans or chickpeas but I've also used black beans - it really doesn't matter)


Fresh cilantro, roughly chopped

Green onions, sliced

Fresh jalapenos, finely diced

Chia seeds

Hemp hearts



Heat olive oil in large pot over medium-high heat. Add onion and carrot and saute for 5 minutes. Add garlic and ginger and saute for another 5 minutes or so, until onion is transparent.

Add stock and bring to boil. Cover and cook until carrots are tender, 5 - 7 minutes depending on large you chopped them.

Remove from heat and add curry paste and coconut milk. Buzz with an immersion blender (or blend in regular blender) until smooth.  

Return to high heat and add zucchini and quinoa. Bring to boil, then cover, turn heat to low, and let simmer for 15 minutes or until zucchini is tender and quinoa is thoroughly cooked.

Remove from heat and add beans.

Top with your choice of toppings and enjoy!


A few things to note:

This recipe makes a lot - approximately 6 - 8 hearty servings. Fortunately it transports well and actually tastes better the second and third day after you make it (the flavours have time to get really friendly with each other. ) 

Pre-cancer, I hated cilantro. Like, I aggressively hated cilantro. It made me gag. It tasted like old dirt to me. My tastes have changed (it's a thing that can happen with hormone therapy. It makes no sense) and now I actually like cilantro. If you are like pre-cancer me and you hate cilantro? Eliminate it or use parsley. I won't judge. 

For even more protein power, I've served this over tofu. It stands on its own as a meal if you are tofu-adverse. Real talk: I've also served it over chicken (#notarealvegetarian).

Toddler-friendly Carrot Soup

Grady has big feelings about a lot of things but the thing we consistently do battle over is food. When I find a (healthy) food that he'll happily eat, I'm all over it, even if it means feeding him soup every day in the dead of summer. This soup is fast and easy (and can easily be made adult-friendly too.) 


4 heaping cups of chopped vegetables (I used just under three cups of carrots, about half a cup of celery, and about three quarters of a cup of onion.)  

1 Tbsp olive oil

4 cups of water or stock (I used 4 cups of water and 1 Tbsp of Better than Bouillon vegetable base) 



Heat oil in pan.

Cook vegetables over high heat, stirring often, for 7 - 10 minutes, until softened.  

Add stock and bring to a boil. Cover and simmer until vegetables are tender (15 - 25 minutes depending on how big / thick they are.)  

Buzz with an immersion blender until smooth.  

That's it. Seriously. So easy. Grady loves this soup and eats it every damn day (even though it is so hot out, you guys. So hot.)  



Add a few cloves of minced garlic when you cook the veg. Or some fresh ginger (chopped so that it will soften and can be blended.) Some dried ground cumin is also nice. Or cinnamon if you're feeling nostalgic. Add a can of coconut milk when you buzz it up for a smoother, creamier soup. There are so many different variations you can try (unless you're feeding a tiny dictator. Then I'd recommend sticking to a few flavours as possible.) 


This juice delivers a blast of vitamin C, as well as a healthy dose of vitamin A and potassium. Carrots are cancer-fighting warriors and add a nice sweetness to the tangy citrus fruits.


1/2 mango, peeled

1 large orange, peeled

1 lemon, peeled

2 carrots, washed

Feed your fruits and veg through your juicer and marvel at the almost unnaturally bright colour of the juice you're about to enjoy. This bad boy is best served over ice. If you're feeling saucy, throw in some fresh mint (or vodka. I won't tell.)