Last weekend I participated in a Living Foods Retreat at Awenda Provincial Park. The weekend was jam packed. There was a lot of food, conversation, activity and rain! We had wheatgrass and banana cream hot cacao, raw pad-thai and sprouted quinoa couscous, nori rolls and almond cacao truffles, phew…there was a lot of food, thank god I have a healthy appetite and large belly for my size! Our weekend was full of amazing dishes and lots of raw cacao thanks to Navitas Naturals, our sponsor!

Since I was teaching the nutrition portion of the retreat, it was an amazing experience for me to share my knowledge on living foods with the group. I talked about basic tenets of the living food lifestyle and wheat grass. Most people were amazed by living foods and especially wheat grass. One participant even asked why wheat grass isn`t on the Canada food guide, my sentiments exactly!

One of the dishes that was greatly appreciated was the pad thai. It was complex, flavourful and a crowd pleaser. See below for the recipe and enjoy the pics from the retreat. We are hoping to have another one in Spring 2013 so look out for that!


Serves 2



  • Julienne 1 zucchini, 1 carrot, 1 red pepper, ½ a medium onion
  • 1 cup sugar snap peas with ends removed
  • ¼ cup chopped green onion
  • 2 tbsp chopped cilantro
  • 1 tsp grated ginger


1.Mix all ingredients together and enjoy!



  • ½ cup soaked cashews
  • ¼ cup chopped tomatoes
  • 1-2 Lime leaves


1. Blend all ingredients and add to pad thai base.

Kelp noodles (optional)


  • ½ -1 cup Kelp noodles
  • 1 tsp tamari
  • 1 tsp sesame seed oil
  • raw honey to taste (or preferred sweetener)


1.Mix all ingredients and let marinate for a few minutes.

2.Add to pad thai and enjoy.