Author Archives: fromroots2sky

About fromroots2sky

Visual artist, background in psychology, mental/physical health & well-being; interests in life-skills, family & community. In pursuit for: WYSIWUG

Curry Carrot Soup (Raw, Vegan) (Lightly-Steamed, Vegan)

Step1: First blend the following (ingredients fill 1.25litre sized blender) 2 cups of water (for a warm soup, add hot boiled water). 1 cup chopped onion 1/2 green pepper 1 green apple (peeled and cored) 1 cup chopped tomato 1/2 … Continue reading

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Zen Kitchen

Zen Kitchen’s website One of my absolute favourite restaurants that is 100% worry free!  All of the food prepared at Zen Kitchen is made from scratch.  The only flavour enhancers in these fine vegan dishes, are the rich layer combinations … Continue reading

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Zucchini Spaghetti and Tomato Marinara Sauce (Raw Vegan)

Noodles: 3 medium zucchinis (2-3 servings) Tomato Sauce: 3 tablespoons of olive oil, 1 medium tomato, 1/4 cup of fresh grapefruit juice, 3/4 cup of water (as needed to mix in the blender), 1 cup of sundried tomatoes, a handful … Continue reading

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Simply Raw Festival! Saturday, June 19th 2010

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Busy Week & Notes to Self

It has been a fantastic, inspiring and creative week. Beginning this new blog feels like I have allowed my ideas to foster – Exploring ideas and connecting to the world in this way, makes me feel me soul :) My … Continue reading

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Food Should Taste Good

These multigrain chips are delicious!  My favourite flavours are lime and jalapeno.  They are fantastic if you are making a plate of cheesy nachos or want to dip them in a black bean dip or tomato salsa. (Click Title)

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Rice and Dill Salad with Sweet Peas (Vegetarian, Gluten-Free)

Rice and Dill Salad with Sweet Peas (Serves 6) 2 cups long grain brown rice or brown basmati rice 3 cups water¼ tsp. sea salt 1 ½ cups fresh or frozen peas ¾ cup red bell pepper, chopped 1 bunch … Continue reading

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Jewelled Yam and Red Lentil Soup (Vegetarian, Gluten Free)

Jewelled Yam and Red Lentil Soup (Serves 8-10) Recipe by Suzanne Landry 2 cups uncooked red lentils (do not substitute with green) 1 cup chopped onion 3 cloves garlic, minced1 Tbs. expeller pressed oil 4 cups sweet potatoes – about … Continue reading

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Flourless Chocolate Cupcakes (Gluten-Free)

Makes six large cupcakes Ingredients for cupcakes 4 ounces fine-quality bittersweet chocolate (not unsweetened) 1 stick (1/2 cup) unsalted butter 3/4 cup sugar 3 large eggs 3/4 cup of a mix of blueberries and raspberries 1/2 cup unsweetened cocoa powder … Continue reading

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Sushi 88

Sushi 88, provides Bragg soy sauce and the staff is very helpful and knowledgeable about what items have MSG. My favourite dishes: edamame, vegetable or seafood tempura, Veggie Delight (Sushi Combo), avocado/cucumber/sweet potato make and sashimi. Ingredients to avoid japanese … Continue reading

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