This is another delicious recipe from my raw foods class. The class that this recipe comes from focused on high nutrition snacks. I would suggest making these in bulk as they can take up to 48 hours to deyhydrate. If you make one giant batch you can store them in the freezer. The chocolate used in this recipe contains only healthy ingredients- these snacks provide a perfect burst of energy for you….which is what a snack is really about.
Pineapple Dips

Pineapple(s), sliced into 3″ x 1″ pieces

Dehydrate pineapple pieces for 24 …

I thought I’d share this smoothie recipe with you today. This is a variation of a recipe I learned in my Raw Food Class, as I will be getting my Raw Chef Certification in about a month. I really love learning about raw foods….the ingredients used are so packed with nutrients, and it’s so exciting to learn about. I hope that you will enjoy more raw food recipes from Koko’s Kitchen in the future.
This particular smoothie is great anytime, but especially after a workout. The coconut water is amazing for …

I was contacted by the company Olives & Things, a relatively new company made up of a Spanish woman and her Canadian husband with the intention of bringing 100% natural products of the Mediterranean and Spain to the world.
I was able to try the Cazorliva, a Spanish, cold-pressed extra virgin olive oil. I wanted to try it in a recipe that really focused on the flavour of the olive oil itself. I chose a Spanish tapa, “Pan con Tomate”. It’s basically toast with tomato and garlic and lots of delicious …

I decided to make this recipe after seeing it on the morning news. The recipe comes courtesy of Laura Calder, one of my favourite Food Network Canada hosts. I love the soft, roasted peppers in this recipe, the healthy olive oil and tangy citrus flavour. Make sure you use a good baguette for this…I don’t eat bread often, so the crusty, toasted outside and soft inside of the rustic French baguette we bought was quite a treat. I was quite surprised that there was no cheese in this recipe, and …

Okay okay, so these are really just crab cakes, but you can’t blame me for fantasizing about trying one of Spongebob’s favourite foods.

This was actually the first time I had made crab cakes and I was very pleased with the recipe. It didn’t involve eggs as a binding agent and was very light on the bread crumbs (It calls for one cup, but I used maybe a 1/4 cup just coating the top and bottom of the cake lightly.). I also replaced the mayonnaise with a vegan mayo, so these …

Another delicious summer salad recipe for ya today! This one features plump, juicy, ripe peaches that are warmed and caramelized on the grill. They pair up with toasty walnuts, blue cheese, and peppery arugula and it’s all tied together with a honey & balsamic reduction. What’s not to like!? I’ve included a variation of this recipe that I think would be delicious to try!

Grilled Peach Salad (adapted from here)

2-3 ripe peaches, cut in half
1/2 cup walnuts
1/2 cup honey
1/4 cup balsamic vinegar
1/4 teaspoon dried thyme
pinch of sea salt and ground black pepper
butter (or olive …

I recently spent the weekend on Saltspring Island (one of my favourite gulf islands here in British Columbia, Canada). Saltspring is known for it’s self-sustaining community. For this small island, you can literally get anything you need. There are plenty of beautiful farms producing everything from fresh dairy  and vegetables to lavender and wine. Every Saturday there is a market in the heart of town that showcases all of the great products of the island. I love seeing all of the fresh organic vegetables, hand crafted jewellery and clothing, and of …

This recipe is very easy to make, and you can easily adapt it to include other delicious ingredients- mushrooms, red onion, or sun dried tomatoes would all be great add ins. Make this for a light meal or serve it as a delicious summer appetizer.
Grilled Veggie Tart

15oz puff pastry, thawed ( I used Tenderflake, which is vegan, but any kind will do!)
1 tbsp olive oil
1 clove garlic, minced
1/2 lb asparagus, chopped into 1-inch pieces
1/2 cup red pepper, chopped
1/4 cup kalamata olives, chopped
1/4 cup onion, chopped
1 tsp dried basil
sea salt and …

I’ve been trying to eat gluten free as much as possible lately, as I suspect I have a gluten sensitivity. When I eat totally gluten free, I find that my regularly occurring migraines disappear, as does the brain fog and fatigue.
I’ve never been a huge fan of rice but lately I have been eating more of it, as rice and rice flour are gluten free. Since the summer I have been wanting to make rice paper wraps and I finally got my act together! These wraps are so versatile, and …

I like coming up with other foods to use in the place of bread or wraps. Using toasted nori sheets as a wrap is one of my favourites. In this case, though, I’m using big lettuce leaves to encase this yummy asian filling.
This is a great meal because you can use all your favourite veggies and your favourite protein, or use up all of those odds-n-ends you have sitting in your fridge. I decided to use prawns as my protein, but you could easily use chicken, beef, tofu, etc.
I made …