It’s been over a year, I’ve missed you!

Beautiful beings! I do hope you are all flourishing! Over the past year we have been busy getting the best education on serving you guys better, seeking the best nutritional information, learning how to decipher it all and deliver it to you in a no nonsense kind of way and putting an awesome site together! Not to mention getting hitched and adopting the most magical of cats! It really has been the most transformational year!

home page 2Come and join us over at! There you will find recipes, tips on how you can love your insides more, a whole new image and so much more! I truly hope you’ll stop by, sign up for our newsletter and continue on this journey with us!

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Sending you love and light beauties!

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Tasty Treats: Triple Chocolate Beet Cupcakes

Tis the month to celebrate love! Personally I love sharing and celebrating all things love all year round, but any excuse to make these gorgeous cupcakes is alright with me.

It’s better to make these a day before you eat them. They taste so much better a day after coming out of the oven.

Start to finish: Triple Chocolate Beet Cupcakes @love_ur_insides

Preparation: 45 minutes to an hour

Cooking: 15-20 minutes

Cake mixture:
3 cups of light spelt flour
3/4 cup of cocoa
1 cup of organic cane sugar
2 tsp of baking soda
1 1/2 tsp of baking powder
1 tsp of salt
2 cups of beet puree (6 medium beets)
1 cup of warm water
1 cup of apple sauce (3 medium apples)
1/3 cup of canola oil
1 tsp vanilla essence
1 cup of vegan chunky chocolate chips

Chocolate Ganache:
1/2 cup of coconut milk
1/2 cup of vegan chocolate chips

handful of “Hippie Snacks” or flaked coconut also works.

Preheat the oven to 350. Peel the beets and chop them into small chunks and toss in a bowl with a splash of olive oil before placing onto a baking tray to roast. Do the same to the apples (separate from the beets) and roast in the oven for 15 to 20 minutes or until they are soft. Once soft, put in a food processor and blitz until they get to a puree consistency. Again, do the same for the apples.

In a bowl, add the flour, sugar, cocoa, baking powder, and baking soda. In a seperate bowl, combine the beet puree, apple puree, vanilla, oil and water. Add the wet mixture to the dry mixture bit by bit and then fold in the chocolate drops.


Voila! Triple Chocolate Beet Cupcakes @love_ur_insides

Line a cupcake tin cupcake baking cups – I like to use squares of parchment paper which I put in the cupcake tin just before adding the cake mixture since they have a tendency to jump out. Also, it helps to push the paper in a bit. It gives the cupcakes a visual edge, makes them a little different and it’s also really easy to lift them out of the cupcake tin, also to peel before eating too.

Once the cupcake tin is lined, scoop the mixture into the paper cups and cook for 20 minutes or until you can pierce with a knife and it comes out clean. When cooked, take the cupcakes out of the oven and allow to cool.

In a pan, heat the coconut milk to almost scalding and put the chocolate drops into a bowl. Pour the milk over the drops, cover and leave for 5 minutes. After 5 minutes, gently stir. You can lightly pour the chocolate ganache over the cupcakes and allow to set for 15 minutes or so. Finally, place a few of the Hippie Snacks in the centre of each cupcake. You may also use gogi berries, flakes of coconut or anything else that tickles your fancy.

Set aside to sit over night.

Sending out oodles of love and light

Coco-Berry-Choco Dream Cake

I celebrated my birthday recently and discovered this recipe from Raw Guru. I was showered with sweets and treats the whole week but creating in the kitchen brings me such joy, I couldn’t resist making this recipe my own to celebrate the occasion. Being in Canada and it being January I don’t think making a frozen cake was the best of ideas but it really was delicious and it’s something I’ll be making lots of during the summer. I love that it’s raw, vegan and gluten free too.

Prep time: 20 minutes

Start to finish. Coco-Berry-Choco Dream Cake @love_ur_insides

Start to finish. Coco-Berry-Choco Dream Cake @love_ur_insides

Tips: Make this the night before or the morning before night time celebrations since the cake needs time to freeze.

Choco Base Layer
3 ripe bananas
1 1/2 cups of shredded coconut
6 medjool dates
4 tbsp raw cacao
1/2 a vanilla bean
1 tsp raw honey

Coco-Berry Top Layer
2 cups of raspberries and blackberries
2 ripe bananas
2 cups of young coconut meat
4 medjool dates
1/4 cup of coconut water
1 tsp raw honey

Tip: Buy 1 or 2 young coconuts – they will provide you with plenty of coconut water and coconut meat too. 1 coconut will give you just under the amount of coconut meat needed but more than enough coconut water. If you enjoy coconuts then I’d suggest buying 2 and you’ll have some left over. 

Cover the inside of a 9 inch cake tin in cling film (saran wrap).

Blend all ingredients for the choco base layer in a food processor and spread over the base of the cake tin. Put in the freezer while preparing the top layer.

After rinsing out the food processor, blend all ingredients for the Coco-Berry layer. Once blended, spread over the top of the Choco layer, sprinkle with a little shredded coconut  and return to the freezer. Freeze for about 8 hours. Before serving top with berries, bananas or whatever else you desire, serve and enjoy.

This would be amazing on a sunny afternoon served with some kind of bubbly goodness!

The Ultimate Winter Warmer: Chicken Cashew Stew

This one I recently came across at work. Inspired by a West African Chicken Peanut recipe, we created this amazing stew which I’m sure can also be adapted for a slow cooker too. With the very cold weather in Toronto right now, this is one recipe I’m using right now to warm up my insides.

Chicken Cashew Stew @love_ur_insides

Chicken Cashew Stew

Makes: 6-8 servings
Prep time: 20 minutes
Cooking time: 90 minutes

2 to 3 lbs of organic chicken legs, thighs or wings. (I have used left over turkey from Christmas too and it works wonderfully well)
4 tbsp of olive oil
1 large yellow onion, chopped
3 inch piece of ginger, minced
6 to 8 garlic cloves, chopped
2 to 3 lbs of sweet potatoes, chopped into cubes
1 15oz can of crushed tomatoes
1 quart of chicken stock
1 cup of cashew butter (we made this in a food processor by blitzing 1 cup of cashews until it’s a chunky paste)
1 cup of cashews
1 tbsp of ground coriander
1 teaspoon of cayenne pepper
sea salt and fresh ground black pepper
1/2 cup of freshly chopped coriander

Heat the oil in a large soup pot over medium to high heat. Salt the chicken pieces well and pat them dry. Brown them in the oil, don’t crowd the pot, so them in batches if needed. Once brown, set aside. **If you are using left over roasted Christmas turkey or chicken from a roast dinner then you can skip this part and start at the onions**

Sauté the onions in oil for about 3 minutes, stirring. Add the ginger and garlic and continue to sauté for another minute or two. Add the sweet potato and stir well.

Add the browned chicken, broth, tomatoes, cashew butter, cashews and spices and stir well. Bring to a boil and then cover the pot and simmer for 60 – 90 minutes or until the meat falls off the bone and the potatoes are soft.

If you are using fresh chicken, remove the chicken pieces and set in a bowl to cool until cool enough to touch. Remove the skin and shred chicken off of the bone and return the chicken to the pot.

Taste the stew and add more seasoning if needed. The stew should be peppery so add more black pepper if needed. Add the fresh coriander.

Serve with rice or by itself.

Enjoy! This is an amazing stew for the winter, it’s filling and it definitely warms you from the inside out. Just the kind of comfort food we need at this time of year!

Sending out oodles of love and light to you all!
Stay warm! 
C. xox 

Wintertime Makes More Reasons To Juice!

Celery, Apples, Grapefruit, Lime, Ginger, Garlic and Beets. Yum! @love_ur_insides

Celery, Apples, Grapefruit, Lime, Ginger, Garlic and Beets. Yum! @love_ur_insides

I’m sure you’ve heard it all before, all of the reasons to juice! How fabulous juicing is! There are definitely many reasons to juice! It’s like an injection of energy and vitamins! I love it!

Since it’s winter time (YAY!) that also means that some of you might have a tendency to get sick. Did you know the whole of winter is known as a cold and flu season, not only when the seasons change?

There are many ways to help build up your immune system naturally. Juicing can give you a concentrated glass of goodness to help you with that. Here are a couple of tips to help you along with knowing what to juice to help our body to protect itself.

Garlic: It doesn’t just ward off vampires! Garlic is packed with anti-septic, anti-fungal and nutritional properties which will help you to fight bacterial and viral infections. Garlic is dense in B1, B6, vitamin C and iron too. You can put garlic in your juices, one clove in 2/3 of a litre of juice will go undetected, any more than that and you’ll have a slight tinge of garlic on your tastebuds. The juice itself will do wonders for your insides. It’s well worth tasting for a few seconds.

Ginger: There are many many traditions that swear by ginger in the diet. It is known to clear out toxins in the organs, particularly the lungs. It also warms the body. Making ginger tea excellent during winter. Add ginger to your meals and also your juices!

Oregano oil: Not only is it excellent for your gut, it is also a wonderful immune booster.

Broccoli, dandelion leaves, lime, ginger, garlic, pineapple and kiwi. Delish!!  @love_ur_insides

Broccoli, dandelion leaves, lime, ginger, garlic, pineapple and kiwi. Delish!!

Cruciferous veggies: Also known as super vegetables, they are members of the cabbage family. These vegetables in particular help the liver to flush out toxins therefore supporting immune function. Members of this family include kale, broccoli, lettuce, cabbage and brussels sprouts. Yum!

Vitamin C: A natural antioxidant, it can also act as a natural antihistamine if you do catch a cold. You can find vitamin C in many fruits and veggies, in garlic too. Some vitamin C rich foods include Kale and dark leafy greens, black currants, broccoli, chillies, kiwi fruits and strawberries.

This one might not be great for the juicer but it’s an excellent addition to your diet. Japanese mushrooms: Oyster, shiitake or enoki, Japanese mushrooms contain a very powerful anti oxidant called ergothioneine.

Happy happy juicing beautiful readers! I hope this helps you to stay warm and flu free this season!
Sending out oodles of love and light.
C. xox

Tasty Treats: Sweet Spiced Popcorn

Who doesn’t love tasty treats? I find myself looking out for them and thoroughly enjoy making them and of course eating them! During a recent conversation I remembered this recipe, it’s not only quick and easy, it’s a really tasty treat too! 

Sweet Spiced Popcorn

Sweet Spiced Popcorn  photo source:

Sweet Spiced Popcorn
photo source:

Time: 10 minutes

1-2 cups of popping corn

2 tbsp of coconut oil (olive oil is fine if you don’t have coconut oil)

2-4 tbsp of agave syrup (maple syrup works well too)

1-2 tsp of cinnamon

1/2 tsp of sea salt (optional)

Heat the oil in a pot (make sure the pot you use has a lid, you’ll need it). Add the corn to the pot once the oil is hot (hot but not burning). Once you’ve added the corn, cover the pot with the lip and shake the pot every 10 seconds or so to prevent the corn from sticking or burning. Remove from the heat once the popping has begun to slow down. The corn will continue to pop for a while. Pour the popped corn into a bowl.

Pour the agave over the popcorn and mix it well, covering all of the corn. Sprinkle the cinnamon over the corn mixing it as you go so that the popcorn is covered evenly. Do the same with the salt if you wish.

Once that’s done, you’re ready to serve! I suggest making big batches, this popcorn never lasts long in my house!

** Note: It is important to use organic corn. The majority of corn grown in the US is GMO corn. Keep in mind that corn is also used in a vast amount of processed foods from hamburgers to baby formula and enriched flour, the list is endless. Make sure you read the labels of the food you buy and try to buy organic produce when and wherever you can.

Sending out oodles of love, light and magical fairy dust! @love_ur_insides

Sending out oodles of love, light and magical fairy dust! @love_ur_insides

The Ultimate Winter Warmer: Lentil Soup

Greetings awesome beings! It’s finally winter! And if you’re in a place like I am, it’s going to be winter for a while! I must admit, I love the winter! Yes, it’s cold but it’s fresh, outside is peaceful and calm and snow is so incredibly beautiful! Winter also gives us a whole bunch of winter veggies to play with! Recently I’ve been craving lentil soup. Having never made one, I came up with this really simple dish that’s delicious, nutritious, inexpensive to create and it tastes divine too!

Prep time: 15 minutes

Lentil soup beginning to end

Lentil soup beginning to end

Cooking time: 40 minutes

3 cloves of garlic

1tbsp of olive oil

1 onion diced

1tsp fresh ginger, chopped

1 cup of lentils

2 cups of peeled and thickly sliced carrots

2 cups of thickly sliced celery

1 large potato, cut into thick-ish cubes

1 pint or half a litre of vegetable stock

Making the soup:

To start heat the olive oil in a pot and add the onions, ginger and garlic. Cook until the onions begin to turn clear. Add the lentils (pre washed) and stir for a few minutes. Add the vegetables and then the stock and some salt to taste. I like to add enough stock to cover the veg and leave it to cook and add later if I want a thinner consistency. Bring the soup to the boil and then allow to simmer for 30 minutes or so, checking periodically. Remove from heat once the lentils are soft and the vegetables are cooked (30 to 40 minutes).

This is a very simple recipe and it’s one that you can add to with your favourite vegetables or herbs.


Sending out warmth, love and light!