I spent the weekend at the Toronto Vegetarian Food Fair aka Vegan Christmas.  It was perhaps one of the best few days I have ever had, between visiting some of my favourite people and sampling delicious treats, it was just what I needed to remind me of why I do what I do and live the life I lead.

The weekend started with me working with some amazing ladies and brands; Two Girls Cooking

and Girlnola

I sipped on coconut water and enjoyed a beautiful Sunday afternoon with one of my besties and fellow Holistic Nutritionist, Miranda:

We caught Lisa and Nicole’s raw vegan ice cream demo.  These ladies made three gorgeous blizzard style soft serves; strawberry cheesecake (recipe below), cookie dough and chocolate mint:

And I picked up some sweet swag from some of my favourite brands including; Two Girls Cooking, Girlnola, Marni Wasserman, Kindfood and Shasha Co.

What a fantastic time!  Seeing all my amazing friends renewed my spirit and joy for veganism, health, and a compassionate lifestyle.

Strawberry Cheesecake Blizzard
recipe by Lisa Pitman and Nicole Axworthy


Strawberry Swirl
1 cup strawberries, hulled
1 tsp lemon zest
2 large Medjool dates, pitted
2 ts[ coconut oil

1/4 cup raw almonds
1/4 cup raw pecans
pinch of sea salt
4 large Medjool dates, pitted

Soft Serve
2 bananas, peeled and frozen
1 tsp lemon juice


Strawberry Swirl
1. In a food processor, combine the strawberries, zest and dates.  Process until smooth
2. Add coconut oil and process until well combined
3. Chill in the refrigerator for 20 minutes

1. In a food processor, pulse the almonds, pecans and sea salt into a fine meal. 
2. Add the dates and pulse until well combined

Soft Serve
1. In a blender or food processor, blend the bananas until a creamy, ice cream consistency is achieved.
2. Add lemon juice and pulse to combine.
3. Divide the soft serve between four bowls.  Add 1/4 cup of strawberry swirl and 2 tbsp of crust.  Swirl the mixture gently with a spoon.