Raw Cashew Custard

By Rebecca Thiessen

Since becoming dairy-free, I have found that one of the most difficult things to substitute has been yogurt – nothing seems to be the right taste, texture and consistency. So, I created an even better alternative and I am so excited to share it with you!

Best Brussels Sprouts Ever

By Stephanie McPherson

I have been making this recipe for several years now and people tell me all the time that it’s one of the best dishes they’ve ever eaten! Through Integrative Nutrition, I learned how nutrition is a bio-individual approach both in mind and body!

Banana and Lucuma Glazed Donuts

By Ashley Collins

This gluten, dairy and refined sugar-free recipe is focused on finding balance. It’s not about depriving oneself of certain foods but finding healthy ways to fit them in. This is a creative way to incorporate superfoods while making a delicious and nutritious baked donut suitable for children and enjoyed by all! 

Bliss Snack Bars

By Amber Roberston

This delicious snack bar recipe is full of healthy fats. Plus, it’s delicious! I remember the popular low-fat/fat-free diet craze being hugely popular in the 1990s. We were all so afraid that eating fat would make us fat. Studying dietary theories at the Institute for Integrative Nutrition helped me get clear on the importance of dietary fat. I now know what a crucial part fat plays in supporting the body’s immune system, brain function, elevating energy levels, balancing hormones, and even promoting weight loss.