Mr. Mercy’s Mushrooms

Lion’s Mane mushroom. You may have heard of it or seen it pop up in some of your wellness products, but have you taken them home fresh and cooked them?
Here to take the mystery out of this mushroom is … Read more >>

Join the Guac Side

May the fourth meets Cinco de Mayo with a zesty showcase of the best guacamole recipe to reach our galaxy. Click here to check out our recipe video and to see if the Darkside approves — May el guac be Read more >>

Bring new levels of flavour to your lunch with this twist on the classic avocado toast – creamy avocado with the perfect blend of sweet + salty blend of honey + blue cheese, it just might make a blue cheese … Read more >>

bruschetta pasta

Everything you love about bruschetta, tossed with your favourite pasta – simple, flavourful, + seasonal – what’s not to love!

Yields : 4 people


2 – 3 large very ripe tomatoes, diced
2 large cloves of garlic, minced or … Read more >>

‘Roasted Beet, Fennel and Citrus Salad

The bright flavours of the crimson-coloured oranges pair perfectly with the sweet, earthiness of the beets and crunch from the fennel.



fresh mango salsa


1 cup mango, peeled and diced

1 cup mango, peeled and diced
½ cup tomatoes, diced (optional – if leaving tomato out, add another 1/2 cup mango)
1 cup green onions, thinly chopped (1/2 cup red onion if you Read more >>

Pomegranate Pear Salsa


  • Seeds of one fresh pomegranate
  • 2 fresh D’Anjou or Bosc pears, cored and diced
  • Half a red onion, thinly diced
  • ½ cup of chopped fresh cilantro
  • Juice of half a lime
  • Salt and pepper to taste


  1. Add all

Zesty Beet and Fennel Salad


  • 4 large beets
  • 2 stalks diced celery
  • 1 cup chopped fennel
  • 2 grated carrots
  • juice of 1 lemon
  • ½ tsp ground caraway
  • 3 tbsp flax seed oil
  • 1 tbsp tamari
  • 1 tbsp sesame oil
  • ½ tsp dill weed
  • ½

Really Good Cornbread

Really Good Cornbread


For the wet mix:

  • 1 ½ cups applesauce
  • 1/3 cup Coconut Oil
  • 1 ¼ cups rice milk
  • 1 Tbsp oil for the pan

For the dry mix:

  • 1 cup brown rice flour
  • 1 ½ cups fine


Makes 5 cups (1.2L)


  • 3 cups (720 ml) tomato juice, fresh or canned
  • 1/3 cup (80 ml) red wine vinegar
  • ¼ cup (60 ml) olive oil
  • 2 large ripe tomatoes, quartered -about 2 cups chopped
  • 1 cucumber, peeled, quartered