Zucchini Noodles with Chutney and Chik’n

meatless monday Aug 26, 2018

Pedestrianly sweet, zucchini noodles are imbued with vinegar permeated, cranberry chutney and chik’n.

Zucchini Noodles with Chutney and Chik’n

3 medium zucchini spiralized or mandolined or vegetable peeled into thin noodles
Chik’n shredded
Chutney recipe
1 c water
3/4 c sugar
Small onion chopped
Apple peeled and chopped
1 orange zested, juiced, pulp chopped
4 c cranberries 1-12 oz package fresh or frozen
1/2 c cider vinegar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon himalayan pink sea salt
1/4 teaspoon cayenne

In a medium sauce pan bring sugar and water to a boil. Add everything else and simmer 10 minutes, stirring gently. Cool slightly, taste and adjust seasoning.

Mound zucchini in centre of plate and add chik’n.  Top with warm chutney and enjoy!!

XOXO Vicky

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Jicama Tacos

meatless monday Aug 13, 2018

Crisply sweet, starchy goodness.  Tacos get juiced with a blast of citrus and a sear of peppery heat.

Jicama Tacos

1 large jicama peeled and sliced into thin sheets (use a mandolin or veg peeler)
3 Tablespoons olive oil
1 small tomato diced
1 bunch green onion sliced
1/2 cup corn kernels
1 red chili minced more or less to taste
1/3 cup olives
1 cup shredded chik’n
1 tin mild green chilies
1 cup green salsa
1 clove garlic minced
1/2 tsp cumin
Himalayan pink sea salt
Cilantro bunch to garnish
1 avocado diced
1 lime spritzed over tacos

Slice jicama into thin sheets to use as taco shells.
Heat oil in a skillet and add all other ingredients, (except cilantro and lime) and esrm thru to blend flavours. Taste and adjust seasonings.  Spoon into jicama “shells” and top with cilantro, avocado and spritz of lime.

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse

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Fruit Carpaccio

meatless monday Jul 23, 2018

Ethereal ribbons of sweetness lie across the tongue, relieved by the spicy explosion of jalapeño. Unctuous whipped coconut cream soothes the palate.

Fruit Carpaccio

Using a mandolin or your finest knife skills, slice paper thin slices of your favourite fruits.  

1 dragon fruit peeled
1 red plum
1 blood orange peeled
1 large globe grape per plate
2 x 3/4” cubes of watermelon per plate
2 – 3 slices jalapeño per plate
Scant sprinkle Maldon salt
Basil chiffonade
Dollop whip coconut cream
Dollop dairy free sorbetto

Using a plain white plate, artistically arrange fruit, starting with the largest. With a very light hand stud the fruit with salt and basil. Top with the cream and sorbetto.  I love the blueberry/basil, or strawberry/rhubarb from Fiasco Gelato, but whatever your preference!

Whipped coconut cream

1 tin coconut milk refrigerated overnight
1-2 Tablespoons icing sugar
1 teaspoon vanilla

Chill coconut milk at least 8 hours. Open carefully and put solids in a...

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Vriksasana – TREE: Forethought and Patience

weekly card readings Jul 23, 2018

Here is your video card reading and demonstration of this pose.

Check out in the video below my trick for not getting off balance.
Tree pose is about nurturing the seeds that you planted in the spring.  It’s summer time and you had the forethought to plant seeds of ideas and inspiration in the spring, now you need to be patient for the seeds to grow to provide fruit in the fall.  Make sure that at this time when things have slowed down, to nurture yourself and the little plants that are growing and spreading!  Don’t pull them out, give them a chance to get bigger and better!!!

You are loved,

Candace McKim

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Cabbage Wedgies

meatless monday Jun 25, 2018

Nutty and sweet, tender umami.

Cabbage Wedges

1 cabbage
Olive oil
1 bunch green onion, chopped fine
Garlic salt
Fresh ground pepper
Balsamic vinegar

Cut cabbage into eight wedges and place on a double thickness of heavy-duty foil. Brush cut sides with olive oil. Sprinkle with onion, garlic salt and pepper. Drizzle with balsamic vinegar. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender. Open foil carefully to allow steam to escape.

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse

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What is Yoga?

weekly card readings May 28, 2018

What is YOGA?   

Clearing up some misconceptions about Yoga and Asana.

I just got back from a big power walk/run and then hit my mat for some asana.  i’m in a bit of “training” for an adventure that we have coming up so have been increasing my daily workouts and checking in with my diet.
Today though, I want to talk about some misconceptions some may have about Yoga and Asana.

1.  Some people don’t think that yoga is very challenging, that we are just sitting around OMing.  This is completely not true.  There are many different yoga styles some more challenging than others.  However, In all of the yoga postures we keep our entire body engaged, holding postures so that each of our muscles get worked. Then as we move through postures we use our arms to hold up our entire body weight, instead of isolating 1 muscle and using a certain amount of weight to pump.

2.  The other misconception is that Yoga is ONLY about exercise...

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Chakra Slaw

meatless monday May 28, 2018

An homage to the energy vortexes that run along our shushumna. ROYGBIV

Chakra Slaw

1 red pepper sliced fine
2 cups carrot shredded
1 yellow pepper sliced fine
1 bunch green onion sliced fine
1 bunch parsley rough chopped
1/2 cup dried blueberries
2 cups beets shredded
1 small purple cabbage shredded


1/3 cup maple syrup
1/3 cup Dijon mustard
2/3 cup apple cider vinegar
Ground pepper lots
2/3 cup olive oil

Whisk together dressing ingredients, check seasoning and adjust salt and pepper levels. Toss the kaleidoscope of crunchy bounty in a large bowl with the dressing. Serve the slaw in a clear glass bowl to enjoy the rainbow. 

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse

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Kohlrabi Noodle Bowl

meatless monday May 14, 2018

A slap from chilies, the sting of lime, hugged by peanut butter and a ginger kiss!!!

Kohlrabi Noodle Bowl

6 kohlrabi bulbs, peeled and spiralized or grated

6 tablespoons peanut butter
3 Tbs. rice wine vinegar
3 Tbs. low sodium soy sauce
1/2 Tbs. sesame oil
1 tsp. sriracha (more or less, depending on heat preference)
2 cloves garlic, grated
2 inch-long knob ginger, grated
1 lime zested and juiced

Shredded carrots
Shredded cucumber
Sesame seeds
Chopped scallions
Red chili finely sliced as much as you dare
1/4 cup chopped peanuts
1/4 cup chopped Thai basil

Combine all sauce ingredients in a skillet over low-medium heat. Stir constantly – the aim is to reduce the sauce to a thick paste, and the sauce will burn quickly. Once the sauce is sticky, ooey and gooey , add the kohlrabi noodles and toss for about 5-7 minutes, or until the noodles are tender. Garnish with sesame seeds, carrots, cucumber, nuts, basil, scallions, and chili to taste.  

XOXO Vicky

Recipe designer –...

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A Nod to Mothers

weekly card readings May 14, 2018

Happy Mothers Day to all of the mothers out there, as well as the feminine healing energy that our world needs right now. Notice the importance of mother energy and lets fully value it as we see it’s worth in our lives and everyone on this planet.

Here is your 3 – card oracle reading for this next week with a nod to Mothers, Mother Energy and your HerStory!

BODY: CHANTING– Sound . Vibration
Chanting allows the molecules of our body to tingle, expand and heal all of our HerStories.

MINDCOBBLER/BUTTERFLY– Opening . Transformation
Open up to all the healing energy of the 2nd chakra. Transforming and accepting our goddess, feminine energy or being a yogini.

SPIRIT: 3rd EYE CHAKRA– Intuition . Purpose . Perception
Yes you have the answers within you already.  What is your soul saying to you on how to heal your Herstory. See the value of all the great things that you do and bring to your family and community.

Love and Namaste,

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Step Up Into Your Purpose

weekly card readings Apr 30, 2018

What a whirlwind trip Vicky and I were on to Toronto and New York for yoga conferences.  I want to begin with us collectively sending love and prayers to our country.  On the day we left for Toronto, jersey’s were worn showing Humbolt that we are all feeling their loss.  The restaurant we went for dinner in downtown Toronto had a hockey stick leaning at their entrance. Then tragically on the day we left Toronto to come home, we hear about a van that killed and injured many pedestrians.  With all of this going on, how and why do we want to stay connected to our purpose?

It is more important than ever to step up into your purpose or dharma.  Our intuition is our soul speaking to us and we need to take action towards what we are meant to do in this lifetime.  I know it’s scary and we often don’t know what we are suppose to do.  We don’t know what our purpose is or why we are being guided to do certain things.  We need...

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