Healthy Happy Hippie

This is a blog documenting my journeys as I go through and experience life. There is a strong focus on vegan food and healthy living. Liebster Follow Stacey Vegas's board Healthy Happy Hippie on Pinterest.

Every so often I got to a store that sells not quite perfect food items. There is nothing particularly wrong with these items, they are just not perfect enough to meet the manufacturers’ standards of excellence, and are thus sold at a discounted price. A few trips ago I bought an orange ginger sauce which was the perfect combination of sweet and tangy orange and poignant ginger. It was delicious and I finished the bottle in very little time. I wanted more of the sauce, but it hasn’t been at the store since. Alas, the manufacturer must have stopped creating imperfect batches. The price for which the sauce normally retails is trop cher, so I set out to recreate it at home. Its perfect for serving with tofu, veggies, seitan, tempeh, and more; indeed, I have yet to find something with which it is not delicious.

Orange Ginger Sauce Recipe (can be made gluten free)


  • 1 cup orange juice
  • 1 1/2 tsp ginger
  • 1 tbsp soy sauce*
  • 1 tsp sesame oil
  • 1 tbsp cornstarch

Directions: Whisk ingredients together in small pot and simmer for ~5 until thickened. Store in a resealable container in the fridge.

*To make gluten free: use tamari instead of soy sauce and make sure the individual ingredients are certified gluten free

What’s your favourite sauce?

Thanks Z3d for the great instagram! You can see the blurry mess that is my arm, the long brown hair that simultaneously plagues and graces my head, my white rabbit necklace–which I purchased in NYC!–and my darling camera. Oh, and the exquisite coffee and food. 

I go for the bird’s-eye view.

Ezra’s Pound is a great coffee shop on Dupont, just east of Spadina. They sell coffee, espresso, and coffee and espresso based beverages. They also sell gluten-free and vegan baked goods from Bunner’s, which is one of the best bakeries in the GTA, as well as goods from other GTA bakeries. Best of all, they sell their coffee in bags of whole beans–which I have bought and, even at home, their roasts are delicious! Most importantly to me, their coffees are fair trade and organic!

I’m sorry for overloading this post with instagrams; here are some real photos:

From their website:

Ezra’s Pound
238 Dupont St
Toronto, Ontario

Monday to Friday 7:30am to 6:00pm
Saturday 8:00am to 6:00pm
Sunday 9:30am to 6:00pm

On May 6th, I, along with my good friend, Z3d, went to Hibiscus for brunch. Brunch is my favourite meal–probably because pancakes are my favourite food. Hibiscus is a vegetarian café that specializes in crêpes of both the sweet and the savoury variety. They also make non-dairy ice cream in house, as well as delicious soup. Also, everything is gluten-free, though not everything is vegan. 

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For the lucky residents of Toronto, today was–and still is–a beautiful spring day. Today is the type of day that features flowers, sunshine, and singing birds. Today was also wonderful because I got to spend it with a good friend of mine whom I have not seen in a very long time. I will post more about today later this week, as I spent the day on a blog-worthy jaunt.

Here’s a snapshot of me; it’s taken by my friend Z3d. This picture is a little preview of the post(s) to come.

Aside from my little adventure, I read two lovely short stories today. I have been reading a LOT lately, as I finally have the free time. I would like the reader to note that I do, normally, read a great deal; however, during the school year I am typically reading what is assigned in my classes. Now I am reading for myself. I finished Little Failure, Gary Shteyngart’s memoire, the other day, as well as Kafka’s the Judgment, and an excellent story in Harper’s by Antonya Nelson called The There There. Next in the queue is some DFW–David Foster Wallace, for the uninitiated–and then The Golden Gate by Seth. Spring is a time to read, relax, and enjoy existence. 

And to celebrate such a beautiful spring day, here’s a recipe for a single serving of lemonade. Sip. Enjoy.

Now that the cruelest month is over, the darling buds of may are beginning to emerge from their winter hibernation. Spring is a time to celebrate fertility–as represented by rabbits–and rebirth–eggs. My spring celebration is not so much a celebration of springtime naissance, rather it’s a celebration of the, albeit temporary, carefree bohemian disposition that seems to wash over my being whenever the school year and all its stress and work is behind me.

(Image captioned: “Rough winds do shake the darling buds of (almost) may #spring#toronto”)

Nonetheless, spring is the time of breeding lilacs, darling buds, nature’s first green, and whatever other literary allusions to spring suit one’s fancy. This post is dedicated to the literal production of such figurative flowers; this post is a step-by-step guide to growing your own sprouts.





  • Mason jar with topless lid (or an elastic band, if need be)
  • Cheesecloth, cut into 5” x 5” square
  • 1/4 cup seeds, whatever seeds one desires to sprout–I only have experience with mung beans and alfalfa seeds
  • Water


  1. Thoroughly clean the mason jar 
  2. Add seeds to jar, and pour in water, enough to cover the seeds plus an inch or two up the jar
  3. Place cheesecloth on the jar’s spout and screw the lid over it, securing it in place (or wrap elastic band tightly around the cheesecloth securing it to the neck)–see imageimage
  4. Allow to soak overnight
  5. The next day pour out the water through the cheesecloth which will act like a built-in strainer. Pour in more water through the cheesecloth, swirl it around the jar rinsing the seeds and then pour it out through the cheesecloth, leaving a few drops to keep the seeds damp.
  6. Everyday, until the seeds have sprouted to the desired size, rinse the seeds by pouring water in through the cheesecloth, swirling it, and pouring it back out through the cheesecloth leaving the seeds/sprouts damp
  7. When sprouts are the desired size, EAT.


Spring was almost here; we sprung forward only to be hit in the face with blowing snow. 


The way I see it, selon moi, if I keep eating salads and spring-y foods, then maybe the cold and snow will melt away.


So here you have it, my Almost Spring Salad


Almost Spring Salad Recipe (gluten free; serves 1)


  • 2 cups washed baby kale
  • 1/4 cup sprouts
  • 1 small handful chopped baby carrots
  • 1/4 cup chopped apple (I used ambrosia)
  • 1 tbsp dried goji berries
  • 1 tbsp dried cranberries
  • 1 tbsp granola (to make gluten free, use gluten free granola)
  • dressing of choice, to taste (I used raspberry merlot–use gluten free if necessary)


  1. Make a bed of kale
  2. Centre the sprouts on top of the kale
  3. Sprinkle the rest of the ingredients, save the dressing, in a circle around the sprouts
  4. Drizzle dressing on top



So, Whole Foods tweeted thus:

And I thus obliged:

Now, I hope you’ll forgive me for (a) my absence and (b) my lack of small talk, as I have been, and still am, drowning in papers. Take a quick starter salad recipe as a reminder that I am still here, and look forward to MANY new posts starting in May.


Vying for Spring Salad (serves 1 as either a starter or a snack)



  • 2 cups baby kale
  • 1/4 cup sprouts
  • 1-2 baby carrots, grated or sliced thinly with a peeler
  • 1 tablespoon cooked whole kamut, or other large whole grain
  • 1 tablespoon dried cranberries
  • 2 tablespoons, or to taste, raspberry merlot salad dressing


  1. Put kale in bowl
  2. Put sprouts on top in the centre
  3. Lay the carrot around the sprouts, forming a circle
  4. Sprink the kamut and cranberries on the carrots
  5. Add dressing



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Sometimes things sneak up on you. One such thing is exam season. Another is the winter break. Et, tout a coup, you have only a few measly weeks to buy everyone a thoughtful gift and plan a solstice party. So, here’s an easy recipe that’s quick to execute. Hopefully these tasty taters will help get you through the December doom. 


Sweet Potato Home Fries Recipe (Gluten Free)


  • 1 Package Frozen Diced Sweet Potatoes*
  • 1 Small Onion (I used a red onion), chopped
  • 1/4 - 1/2 tsp Pumpkin Pie Seasoning
  • Sea Salt to taste
  • Cooking Spray


  1. Spray medium pan with cooking spray and add the onions
  2. Brown the onions over medium-high heat
  3. Add package of sweet potatoes to pan and turn down heat to medium-low until they thaw
  4. Once potatoes are thawed, return pan to medium high heat, add seasoning and salt to taste, and cook potatoes until browned

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Veganized by me:

Graham Muffins makes 12


  • 1 cup graham flour
  • 1 cup whole wheat pastry flour
  • 1 tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp ground chia seeds (or flax seeds) + 1 tbsp water
  • 3/4 cup nondairy milk
  • 1/4 cup brown sugar
  • 1/4 cup unsweetened applesauce


  • Preheat oven to 425℉, grease or line muffin tins (or use non-stick)
  • Mix together the ground chia seeds and water, set aside until gelled
  • Sift together the flours, baking powder, and salt
  • In another bowl, mix together the nondairy milk, brown sugar, applesauce, and gelled chia mixture
  • Add wet to dry and mix until combined
  • Fold in any desired mix-ins (such as chocolate chips, raisins, etc.)
  • Spoon or pour batter into muffin tins, and bake for ~20 minutes