Live a healthier you by demanding food-purity.

The ingredients make the meal, not passion, love of food or interesting sauces, or even torturing your food with methods that read like a contortionists show.

You know what I mean right?

What is the use of coating a “purple-skinned aubergine” in a salt crust, roasting it to a blackened state, throwing out all that good salt and scraping the two ounces of flesh from the aubergine to cook with caramelized onions (another process/method), roasted garlic pods (another process/method) and tomatoes chimichurri (another process/method) to make an eggplant dip?

Eat foods that are healthy for you and the planet, period. Make life easier  by using organic ingredients as much as possible.

Take less than 30 minutes to create dishes that are mouthwateringly soul filling. The less processing the better to enjoy the gifts of nature – you will taste fresh air, pure water, and the very earth in these dishes.

Start with the best ingredients possible:



Make sure these ingredients are organic – onions, garlic, potatoes, spinach and greens, and go for heirloom tomatoes grown in fields when possible or canned organic tomatoes from Greece and Italy.Buy non-organic foods from your local farmers, ask your grocers questions, demand transparency regarding how it is grown. where it is sourced from and how you can do your own quality check. If a business has no online presence or reviews I tend to be a bit suspicious.



On another note, avoid buying farm-raised fish and prawns but definitely opt for BC shellfish like oysters, mussels, geoducks and sea cucumbers.



Always ask for hormone-free and antibiotic-free meats and free range vegetarian-fed chickens and eggs.


Definitely eat more pulses and lentils…


…and of course add more spices to your list.


Here is a healthy eggplant dip recipe that is mostly organic and spiced just a little bit.


 1. Poke several slits deep into two eggplants,

2. Stuff the slits with slices of garlic.

3. Roast in the oven at 400 degrees for 20 minutes (until mushy).

4. Remove and let cool, while it is cooling.

5. Heat ¼ cup Greek olive oil and sauté ½ cup onions and tomatoes.

6. Add 1-teaspoon eathical’s The Mexican Blend and stir well.

7. Scrape the flesh out of the eggplant skin and discard the skins.

8. Add to the sizzling ingredients in the pan and fry for a few minutes.

9. Add Himalayan sea salt and mix well

10. Serve as a dip, or a side dish

Vegetarians, vegans, gluten-free lifers, and organic lovers can celebrate with this recipe.


Samantha McLeod

Vancouver based food and travel writer.

Leave a Reply

Your email address will not be published. Required fields are marked *