We cook healthy meals using organic, whole foods and try to buy as much local and seasonal produce as possible. Our meals are gluten-free and we do not use any animal products.

We favour fermented soy products (e.g. tempeh and miso) over processed soy ingredients. We use olive, canola, sesame, coconut and  grapeseed oils for cooking and baking while saving extra virgin olive oils for dressings. We use fine quality sea salt, spices, fresh herbs, gluten-free tamari, lemon juice and various vinegars for seasoning and molasses, brown rice syrup and maple syrup for sweetening.

When preparing foods we avoid microwaving and deep-frying in favour of more health-supportive cooking methods. We also try to match our cooking style to the season as much as possible (i.e. raw, steamed and sautéed in the warmer months; stewed and roasted in colder weather).

Meal Planning
When planning menus, we follow the guidelines outlined by traditional, health-supportive, whole foods diets as taught by Annemarie Colbin, Paul Pitchford and other whole foods specialists. The meals change weekly and provide you with a variety of health benefits as well as a diversity of color, taste and texture to liven up your palette. They also provide a refreshing take on traditional foods from around the world.

By eating a balanced, whole foods diet, you will consume the necessary macro- and micronutrients for optimal energy metabolism, digestion, elimination, immune system function and emotional vitality.