Today was perhaps the most perfect day.  The weather in T.O. was beautiful, I had the day off work so I got my hair cut and headed over to Cruda Cafe in St Lawrence Market for lunch.

I ordered the Sundried Tomato Wrap (seasonal veggies, organic raw pate, avocado and sunflower sprouts) and a raw chocolate brownie.


I love love love this cafe.  I’ve been a handful of times and the food always tastes fresh and flavourful.

Dinner was a quick and easy arugula salad with a variety of spouts, yellow beets, hemp seeds and sprouted tofu.


Sprouts are living food and full of protein, phytonutrients (compounds that are produced by plants which can act as antioxidants or hormone-like and help protect against disease), vitamins, minerals and antioxidants.

I’m not much of a tofu fan but I enjoy Wildwood Organic sprouted tofu on occasion and when its battered, see below.  Tofu is ok to eat once and awhile but make sure that you are getting other sources of protein such as beans, legumes, grains, nuts and seeds.  Also ensuring that you purchase organic and good quality tofu, we don’t want to eat or support GMO-based soy.

After having the raw brownie from Cruda I decided to make my own.  I found a recipe on A Dash of Compassion for Raw Coconut Brownies.  Um, hello perfect end to a perfect day.


These brownies turned out AMAZING!  I made a few modifications, see below for recipe.

Raw Coconut Brownies
(based on recipe by A Dash of Compassion)


For the brownie layer:
1/2 cup raw almonds (soaked for 30 mins)
1/2 cup raw walnuts (soaked for 30 mins)
3/4 cup medjool dates (about 6-7 dates)
1/4 cup raw cacao powder
1/2 tsp vanilla extract
1/4 tsp psyllium husk mixed with 1 tbsp water
pinch of salt

For the frosting layer:
1/2 cup Artisana Cacao Bliss
1/4 cup maple syrup
2 tbsp shredded coconut


For the brownie layer:
1. In a food processor, grind the almonds and walnuts to a meal.
2. Add the dates and pulse until the mixture is combined.
3. Add the cacao powder, vanilla extract and sea salt and pulse to combine.
4. Add psyllium husk and water mixture and pulse until mixture is combined.
5. Press the brownie mixture into the bottom of an 8”x8” square pan and set aside.

For the frosting layer:
1. In a food processor, process Cacao Bliss and maple syrup until smooth.
2. Add the shredded coconut and pulse to combine.
3. Spoon the mixture over the brownie layer evenly.
4. Cover the pan with tin foil and place in the freezer for about 30 minutes until set. Cut into squares and serve, or store in the freezer for up to one month.

Tastes like heaven!

Just wanted to show off my lunch from Fresh yesterday.  I got the Power House bowl on brown basmati rice (avocado, chickpeas, crispy tofu cubes, toasted nuts and seeds, sunflower sprouts, tomato, red onion and spicy tahini sauce)  so so good!


If you live in Toronto, be sure to check out Veggielicious from April 9-24.  Vegetarian restaurants from around TO are offering amazing deals on special vegetarians meals.

See here for details!