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The Proactive Healthcare Blog



1 can organic chick peas, well drained

1/2 cup organic peanut butter or almond butter

1/2 cup organic Cuisine Camino Semi Sweet Chocolate Chips (Zehrs/Superstore sells these)

1/2 tsp pure vanilla extract

2 tbsp pure maple syrup

2 tbsp cacao powder

1/4 cup organic shredded coconut

Blend chick peas in food processor. Add peanut butter, vanilla, maple syrup and cacao powder. Transfer into a bowl and add in chocolate chips. Form into balls and roll in coconut. Chill in fridge. You can freeze these as well. Note: if you find your cookies turn out too oily, you can add a few tbsp of quick oats or shredded coconut to absorb the oil.


When cold and flu season approaches, try making this soup to help boost your immune system.


7 cups organic vegetable stock

1 cup red lentils (rinsed)

1 bunch Swiss chard, chopped and rinsed

2 medium sweet potatoes (unpeeled, cut in to 1/2″ cubes)

1 medium onion (chopped)

2 garlic cloves (minced)

1 1/2 tsp. dried thyme

1 tbsp. freshly grated ginger

½ tsp. ground cumin

½ tsp. turmeric

¼ tsp. ground black pepper

3 Tbsp. lemon juice (freshly squeezed)

2 celery ribs (chopped)

¼ cup organic tomato paste

½ cup shitake mushroom (sliced)

1 tsp sea salt


Place vegetable stock and lentil in a large pot, bringing to a boil, then reduce heat and simmer covered until lentils are almost tender (20-25 min). Add sweet potatoes, celery, onion, garlic, and tomato paste, bring to a boil then reduce heat, cover and simmer for 8 minutes, or until potatoes are tender. Stir in the Swiss chard, mushrooms, cumin, turmeric, ginger, thyme, salt and pepper, cover and return to the boil. Immediately reduce heat and simmer until all vegetables are tender. Stir in lemon juice. You can blend the soup, if you like a smooth consistency.


You can use this dip with organic corn chips, raw veggies and rice crackers.

1 cup raw cashews (they are best if soaked for 2 hrs in advance but if you don’t have the time you skip this step)

1 can organic navy beans

2 organic red bell pepper (remember peppers are on the dirty dozen list so try to buy organic)

3 cloves garlic

1/3 red onion

1/4 cup lemon juice

1 tbsp. tahini

1/4 cup nutritional yeast

2 tsp. sea salt

1/2 cup water

1 jalapeno, optional if you like it spicy

pinch of cayenne or chili powder, optional for garnish

1 tbsp chopped cilantro for garnish

Blend in food processor or high speed blender. This keeps in the fridge for 3-4 days.


Cruciferous veggies like broccoli and cauliflower help the liver detoxify and properly breakdown our hormones. It is this property that renders them helpful for preventing hormone related problems like PMS, fibroids and even breast cancer.

2 bunches broccoli

1/2 head cauliflower

1/4 cup finely sliced red onion

1/3 tahini

1/4 cup lime juice

1 tsp honey

1 tbsp fresh dill

1/2 cup sunflower seeds

1/4 sesame seeds + tsp for garnish

2 cloves garlic

4 tbsp nutritional yeast

Sea salt to taste

Chop broccoli and cauliflower into small pieces. Combine with onions in a large bowl. Add remaining ingredients to a blender or food processor. Mix in with veggies and sprinkle sesame seeds on top.


When it is hot out it is always nice to let the kids cool off with some ice cream, but who wants to give them all that sugar, artificial flavour and thickeners found in conventional products. Here is a nice, easy and healthy fat version of a summer treat.

2 cans coconut milk

3 Tbsp pure maple syrup

1 Tbsp vanilla extract

This is a great treat for kids.

Freeze the two cans for 24 hours.  Open the cans and allow any remaining liquid to drain out. Keep the creamy part and add to a stainless steel bowl.  Add the maple syrup and vanilla. Whip on high for at least 10 minutes to thicken. Serve with berries. If you have any left over, freeze in glass in the freezer.

If you like this dessert, feel free to play around with the flavors by adding lemon juice, nuts, cocoa powder or cinnamon.


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