Grandma’s Tatti Soup

This traditional Scottish recipe is more of a hearty beef stew than it is a soup.  One bowl will fill your belly and warm your heart for days.

This recipe comes from my boyfriend’s grandma.  He made it for me when we were first dating when I was sick and I loved it.  It is a truly a labour of love.  Grandma used to shred the carrots and turnip all by hand!!  (I have never been more grateful for my food processor!)

Every now and again we make a huge pot together and it makes me smile every time 🙂



4 packages stewing beef, trimmed

4-6 medium turnips, peeled and shredded in food processor

1 5lb bag carrots, peeled and shredded in food processor

4-5 large leeks, halved lengthwise and chopped

3-4 large sweet potatoes, scrubbed and cubed (you can use white potatoes if you prefer, as the original recipe does)

Beef bone broth (homemade)


White pepper, to taste

Sea salt, to taste



This recipe makes a massive quantity.  If you don’t have a large enough stock pot, you may want to halve it.  

We also usually freeze half of the soup the second day to have handy on lazy or rainy days :

  1. Fill your pot halfway with water, and bring to a boil
  2.  In the meantime, trim your beef and prep all your veggies (shred carrots, shred turnip, chop potatoes, chop leeks).  Set aside.IMG_6756




My Baby chopping ❤


3.  Add beef to the boiling water.  Skim off any scum from the top until it no longer builds up.


4.  Add leeks and potatoes to the water once there is no longer any scum build up on the top from the beef.

5.  Add homemade beef bone broth (about 4 cups).

6.  Leave soup to cook until potatoes are tender.

7.  Once potatoes are almost cooked, add shredded turnip and carrot.  Mix all ingredients well.  Add water to fill the pot almost to the top.  FullSizeRender-7

8.  Bring to a boil and reduce to simmer for 1-2 hours, covered.


9.  Season with sea salt and white pepper to taste.  You may have to add more water as you go, as some may evaporate in the cooking process.

10.  Once beef is extra tender, your soup is ready!

Serve hot with warm crusty bread (if you aren’t gluten free)  

ENJOY your labour of love!! 🙂





Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Spinach Salad with Fresh Strawberry Basil Dressing

I’m back 🙂  I wasn’t feeling well for a few days there, but I promised I would post today and here I am!

The key to this salad being exceptionally tasty is having fresh baby spinach, fresh strawberries and fresh basil.  Fresh, fresh, fresh!  Like summer in your mouth 🙂

I gingerly passed this bowl of goodness to my boyfriend for a taste and waited patiently for his reaction to the first bite….”MMMM! So good!”  So it’s officially a winner..hahaha


Fresh Strawberry Basil Vinaigrette:

1 c fresh strawberries

1/8 c red onion, diced finely

1/4 c avocado oil

2-3 tbsp fresh basil

1 tbsp fresh lemon juice

1 tbsp chia seeds

Drop of stevia

Blend up all ingredients until smooth in texture (or leave a few strawberry chunks, depending how you like it).

IMG_6560I used the Magic Bullet for this and it worked perfectly.  (I usually use it to make pestos or dressings, it is the perfect size for it and you can store leftover with a lid)

For the Spinach Salad:

Fresh Baby Spinach

Manchego cheese (hard goat cheese), finely grated

Chopped pecans

Avocado, chopped

Tomato, chopped

Fresh strawberries (just a few for topping)

First, toss and coat your spinach well with the grated manchego and dressing.


Divide into bowls and add other toppings as desired.  (We also had our salad with some lean grilled chicken breast)

Garnish with sliced fresh strawberry and a basil leaf or two.




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Radish Chips (Seriously!)

So I had this weird looking radish sitting in my fridge that I decided to buy on a whim the other day…and I honestly have not found a way to use it.  Until I realized why the heck not make it a CHIP?  And you know what…they are pretty darn good!



Large Daikon radish, thinly sliced (more if you want more chips)

Olive oil

Salt and Pepper, to taste

Garlic Powder, to taste


Not the prettiest veggie I have seen haha

Preheat oven to 400 degrees.

Thinly slice your radish into “chips”.  You can also use a mandolin, but I prefer less dishes…


Put in a bowl and toss with a little bit of olive oil (not too much, or your chips will be soggy)


Arrange on a baking sheet and sprinkle with salt, pepper, and garlic powder.  (I think some paprika could work as well for next time)

Bake for 10 minutes, and then flip over, and bake for another 10 minutes.

Keep an eye on these, as hey can burn easily.  But I don’t mind the crunchy darker parts, they are actually not bad!


You may need an extra 5 minutes if your slices are a little thicker.

Allow to cool completely.  Enjoy!  I would make these again!


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

RaEnergy Supermix Seeds DIY

Have you ever seen this product?  Ra Energy Foods It is AMAZING.  It is a blend of 5 different seeds packed with tons of health benefits.  Perfect on top of so many different things, adds a nice crunch and slightly nutty flavour.

I made my own version of the “Plain”.  But I am thinking about buying the naturally sweet version for smoothie bowls, oatmeal, etc.

Great to have in the pantry!!!!



1 c hemp seeds

1 c buckwheat groats

3/4 c flax seeds

3/4 c chia seeds

1/2 c sesame seeds

Add all seeds to a medium size jar and stir really well.

You might want to do this in a bowl first before.  But I prefer mixing in the jar=NO DISHES to wash. haha

Pop the lid on, store in your pantry, ready to use anytime!


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Cabbage Detox Slaw

I felt like something other than a greens or lettuce based salad.  This Cabbage Slaw was refreshing and just what my body needed.  And even better, minutes to prepare.

Oh AND is even tastier the next day! So make extra for lunch!



1/2 Head of Red Cabbage (it looks purple to me!), finely shredded

3 large spring onions, finely chopped

Handful Cilantro, chopped

1/2 raw pepitas (pumpkin seeds)

Handful alfalfa sprouts

1 apple (I used Mutsu), chopped

1 Carrot, peeled and shredded (I didn’t have one, but I wanted to add it!)

Juice of 1/2 lime

Juice of 1/2 lemon


Combine all ingredients in a large bowl and you’re ready to go.

Top with sliced avocado and a sprinkle of Hemp Seeds.


Special thanks to my baby for his cabbage shredding skills 🙂


Enter your email address to subscribe to this blog and receive notifications of new posts by email.