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Green Bean, Carrot and Daikon Salad

Green Bean, Carrot and Daikon Salad

Before we begin, I gotta let you know I’m a Manitoba Harvest Hemp Ambassador. Read my full disclosure policy here

My Auntie Chris is always sending me screenshots of recipes she’s trying. And, I think she picked a winner.

While I often have ideas for A Lush Life already percolating, this recipe she sent me a few weeks ago peaked my interest. Mostly because it was GREEN, had no-added sugar, I had all the ingredients for the dressing in the pantry and it featured in season produce. I couldn’t wait to head over to the High River Farmers’ Market and pick up the vegetables that would make this recipe a reality.

Minus the daikon and avocado, which I already had in the fridge, I was able to pick up some farm fresh greens, green beans, carrots and green onions. It was a farm to plate dinner come true. If daikon isn’t available in your area (it’s a type of radish), feel free to pick up the tried and true version instead — it will work just fine!

I’ve also been working on a few recipes for a dear friend of mine, Tatiana, who is on a restricted diet in attempts to heal her chronic illnesses. Having chronic migraine, anxiety and depression myself, I have been through dietary changes, eliminations and a myriad of diets to try and control what seems like an out of control in your body. It’s even more challenging when you’re presented with a list of yays and nays and then have to adapt all the meals you’re used to eating to fit your new routine. In this small way, I hope I can help Tatiana find another meal to add to her repertoire.

Don’t worry though — this salad is not lacking in flavour or nutrition! It even gets a thumbs up approval from my boyfriend, Paul who eats everything but the kitchen sink and coconut 😜. According to him, it’s full of lively textures and he wolfed down a second helping…I’m going to take that compliment and run with it.

Green Bean, Carrot and Daikon Salad


  • 1-2 cups green beans (snap the ends off!)
  • 1 small daikon, sliced (or use radishes)
  • 1 ½ carrots, sliced
  • 2 cups kale, roughly chopped
  • 2 cups romaine lettuce, roughly chopped
  • 1 half of an avocado
  • Manitoba Harvest Sea Salt Toasted Hemp Seeds


  • 1 Tbsp. rice vinegar
  • 2 tsp. soy sauce
  • 3 tsp. extra-virgin olive oil (I used a blood orange version)
  • 1 tsp. Dijon mustard
  • pinch garlic powder
  • 4 green onions, sliced


As an alternative dressing for my beautiful friend, Tatiana, who’s following a low fodmap diet try:

  • 3 tsp. extra-virgin olive oil
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. miso paste
  • Salt and pepper to taste
  • Pinch of paprika

1)   In a large pot, bring salted water to a rolling boil. Drop green beans into the water once boiling, cooking until they are tender — 4 minutes.

2)   Chop daikon, carrots, kale, romaine and avocado while water is coming to a boil and green beans are cooking.

3)   Drain green beans and transfer to a bowl of ice water.

4)   In a large measuring cup, add all the dressing ingredients and whisk together.

5)   Drain beans and place in a salad bowl. Add in vegetables and toss together.

6)   Pour dressing over top of the salad and toss again to combine.

7)   Finish by sprinkling diced avocado and a generous helping of hemp seeds across the salad.

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