Fig Rosemary Cashew Cheese


by Brittany Reid


8 grams fresh garlic , minced

1/2 tsp salt

3 figs, chopped

2 strings of fresh rosemary (small)

2 cups cashews (soaked)

1/2 cup water

2-3 capsules of probiotic powder

Walnuts, crushed


DIRECTIONS: (do not use any metal)

  1. Soak the cashews for 6-8 hours. The longer the soaking time (not exceeding 8 hours) the smoother the cheese will be
  2. One cashews are soaked rinse and strain off any liquid
  3.  Add cashews into the food processor. Pour water and blend on high. You may need to scrape down the sides if your craft is large. ** you can also use a Vitamix
  4. Blend until smooth
  5. Using a plastic spoon remove cashew mixture into a GLASS/PLASTIC bowl. Fold in probiotics by breaking the capsules open with PLASTIC spatula
  6. Spoon into a cheesecloth
  7. Twist the top of the cheese cloth tightly to form a ball and secure with an elastic band.
  8. Place the cheese ball into a plastic strainer and place a bowl underneath. This will catch any drippings.
  9. Let sit in a warmer area (away from direct sunlight) overnight.
    ** check taste by sampling a bit of the cheeseball. You want to taste a tangy flavour. If you do not let it sit for longer. This can take up too 24 hours depending on the warmth of the room.
  10. In the morning, remove the cheese from the cheesecloth and then mix in 8 grams fresh garlic (or 1 tsp garlic powder), salt.
  11. Mix in chopped figs, rosemary sprigs, and another other spice desired.
  12. Form into a bowl and let cool in the fridge for a few hours before serving.
  13. Finish off with extra figs, rosemary sprigs, and walnuts- for garnish.




  • If you do not want to ferment the cashews you don’t have too! You can simply take the cashews, water, and add 1/2 cup of nutritional yeast (or more depending on how cheesy you like it) and a dash of lemon juice for some tang. This removes the wait time for the probiotics to duplicate and ferment. Add remaining ingredients in (minus the probiotics) and leave in the fridge for 6 hours to harden before serving.


Photo: Dustin Veitch

Strawberry Summer Salad & CTV News

Hi Wonderful,

Well this morning was definitely one of those moments where I overcame a fear. Being live on television!  Sounds silly, but I had worked up this idea that it was so serious. Today, I proved myself wrong. Being live on TV is a lot more easy, of course with practice, than I thought it would be. All you have to do is BE YOURSELF and talk with the host as if there wasn’t a camera around. Okay, that sounds a bit difficult but if you truly just focus on them you will forget it is being filmed and at the end will come across a lot more natural than trying to friend the camera. Thank you Phil! Staring at a camera and trying to act like it is a person; that is a true skill. I will forever work on that!

So here it goes! Kaylee from Health Starts Today and I rocked it this morning. Both nervous before that we would loose our voices or forget what we were wanting to express. WE DID IT! Those nerves we felt were a reminder that we care so deeply and we are human. Truly, it was such an honour to be able to share our latest event.

No cut fingers, no forgetful moments! If you watched the segment this morning or a clip from their site we shared a Strawberry Summer Salad with a Garden Basil Vinaigrette. And even bigger news; we launched our newest event Communal Table. Below I have included the recipe we shared on CTV Morning Live Show for you all to enjoy at home. Along with details about Commual Table.


Picture yourself in the middle of the prairies, overlooking Last Mountain Lake, while the sun is setting. Enjoying a wholistic 5-course menu, featuring locally sourced ingredients, while listening to live acoustic music and cultivating conversation.

This is Communal Table. A celebration of food, community, and conversation.

A 5 course long table dinner and live music event
August 26th, 2017
5:30 pm
Outside near Lumsden Beach

$125 Per Person
$230 Two Tickets

Join the community!
We are meant to eat together.

Limited seats available. Please RSVP at to reserve your spot.






Strawberry Summer Salad Salad

Author: Brittany Reid & Kaylee Woolhether
Serves: ~6 people


3 zucchini, spiralized
1 cucumber, de-cored & spiralized
¼ of a bunch of spinach, leaves chiffonade
10 strawberries, sliced
¼ cup purple onion, sliced thinly
¼ cup sunflower seeds, toasted
½ cup quinoa, cooked and cooled

2 cups loosely packed basil
1/3 cup white balsamic vinegar
2/3 cup olive oil
2 tbsp maple syrup
1 tsp Lime juice
1/4 tsp or generous pinch salt and pepper

Spiralize your zucchini and cucumber. Add to a bowl. Add the spinach, strawberries, purple onion, sunflower seeds, and quinoa. Stir to combine. Prepare the dressing by adding all dressing ingredients to a blender, blend until smooth. Toss the dressing over the salad and enjoy!

Navy Bean Dip

Navy Bean Dip

This January we co-hosted an event called The Vibrant Self with Rudy’s Regina Beach, a local shop that carries pieces from around the whole. There is everything from clothing, home decor, silly cards, crystals, and local artisans creative pieces. This space and the owner, Lori Zak, are two major influences of who I am today. She hired me when I was a little gal and inspired me everyday to live the most passionate life possible. Her drive, love for connection, and sense of humour ripples the room. Lori, if you are reading this, thank you for gifting me the opportunity to of spending 8 years with you and your lovely shop. I hold this experience close in my heart and truly am blessed to have you as my first employer. I forever see you as a live long friend and gypsy mama. To the reader, if you  haven’t been to Rudy’s at Regina Beach, Sk I highly recommend coming and enjoying a day a the lake this summer. Make sure you drive in a larger vehicle- there may be some pieces from around the world that will want to journey back home with you.

When we were preparing for the event I usually, well try too, have a set menu and roll with it. I am doing this because I feel like organization in my business gives me more moments of ease and not rushing around. Well…. I naturally love to just make food intuitively and then serve from the heart. This has always turned out well for me and I truly feel people feel it when they experience the food. This is what happened, as usual, I first went in with a menu and came out of the store inspired to make a whole different spread. #truths. 

Below you will find a delicious dip that we served that evening. It is hearty, full of flavour, and can be easily made and stored in your fridge for snacks or meals. Wanting to make a 100% plant based layered dish? This would be a tasty twist of a salsa. Simply add in chunks of tomatoes.


  • 2 cans of organic BPA free navy beans (or cooked from dry)
  • 1 bundle of fresh parsley
  • 1 medium yellow onion, diced and caramelized
  • 400 ml Tomato Sauce
  • 3 cloves of garlic, crushed and finely cut
  • 1 tsp paprika
  • sea salt, to taste
  • black pepper, to taste
  • 1 tsp chilli powder
  • pinch of cayenne
  • touch of maple syrup
  • 1-2 tbsp olive oil
  • 1/4 cup pine nuts


  1. Drain and rise (or cooked and cooled) navy beans, add to a bowl
  2. On high heat, with ghee or oil (high temperature sustaining), add your onion  into a sauce pan and caramelize.
  3. In the meantime, add all other ingredients into the bowl with the navy beans. Excluding fresh parsley.
  4. Once your onions are finished let cool for 5-10 minutes.
  5. Fold in parsley and leave a handful for on top.
  6. Garnish with onions, fresh parsley, and pine nuts.


  • Soaking and Cooking your own beans will help with digestion and limited the toxins/additives to canned beans.
  • Tomato Sauce – I love using homemade although sometimes you gotta use store bought. I always try to focus on local and organic brands.
  • This would be delicious served warm as well, yummy!

I would love to hear or see your creations. Comment below or tag us by using #brittanyreidwellness for photos.





Photos by: Jillian Jordan

Almond Hemp Crackers

This is my favourite recipe to make for crackers in a pinch. It is simple with minimal ingredients and they taste delicious. If I am pairing it with a particular dish I will opt the rosemary out depending. The Almond meal I used is from my homemade nut mylks that have been dehydrated then blended into a flour texture. Although if you buy almond flour I created this with almonds that weren’t blanched. Blanched almonds with make the mixture too wet to roll out; decrease the water. When rolling out the crackers you want it to be as thin as possible. The thinker the cracker the softer it will be and more baking time will be needed.

1 cup almond meal (not blanched) – flat
1/4 tsp. baking soda
½ cup hemp seeds
2 tbsp. ground flax seeds
1 tbsp. oil
Sea Salt
Fresh rosemary
1/4cup + 1tbsp water


Preheat oven 400F.

Add all ingredients into a mixing bowl.

Stir together.

Place parchment paper onto counter and  the dough in the middle.

Roll out using another piece of parchment paper on top with a touch of oil. This will keep the mixture from sticking to the stop piece.

Make very thin and score gently with a knife creating squares, triangles, etc…

Sprinkle additional cracked sea salt before placing them into the oven.

In the oven they go for 10 minutes. Checking frequently as they will be done fast and burning will happen easily.

Let cool and break apart.

Store in air-tight container.

5 New Ways to Love the Earth Every Day

I bet you think this blog is going to be about recycling. Spoiler alert: it’s not! (But that’s a good way to love the earth, too.) There are tons of ways we all contribute to showing our love for Mother Nature everyday, such as conserving water, reusing food containers, taking back our bottles, and buying hybrids.

But what else can we do to make a larger impact?

Doing the things I mentioned above is fantastic, but there are other things you can do that will garner the most bang for your buck–things that make a massive impact, but take no time at all.

Here are 5 new ways to love the earth every single day:

Go Vegan

Yep–this is the number one thing you can do to support your environment and planetary health. The amount of methane that’s produced by farmed cattle is 25 times more than what we breathe out in carbon dioxide. That’s crazy!

In the 2006 report (Livestock’s Long Shadow) released by the Food and Agriculture Organization (FAO) of the UN, it states that “the livestock sector is a major stressor on many ecosystems and on the planet as a whole. Globally, it is one of the largest sources of greenhouse gases and one of the leading causal factors in the loss of biodiversity, while in developed and emerging countries it is perhaps the leading source of water pollution.” (1)

So consider incorporating a vegan diet into your weekly meal plans–you’d be literally saving the planet. Like a superhero.

If you need some recipe ideas, visit my Recipes page.

Wear Kindness

Do you know where your clothes came from, or how they are made? Most of us don’t, and that’s okay. But if you truly want to do everything you can for Mother Nature, you should probably try and purchase environmentally-friendly clothing.

So what exactly is environmentally-friendly clothing?

Clothing that falls under this term is usually made from recycled materials, and is locally produced. This way, you support recycling and locally-made goods all in one. (Local is great, because it means that limited fossil fuels were used in shipping the clothing from another area of the world to yours.)

Brown is the New Green

In terms of grass, that is. Each year, billions or litres of water is used to keep conventional lawns lush and green. But what for? Aesthetics only? Umm…yep! So why not convince your neighbours that the amount of water used is harmful, and if everyone rallies together, your neighbourhood can rock the brown and do its part for the planet?

You’ve been officially challenged!

Support Local

This small switch in grocery brand preference has an incredible impact on our climate. Think about the amount of fossil fuels it takes every single day to truck loads of food across the country. Better yet, think of everything that’s flown and shipped!

By choosing to support locally made goods as opposed to ones that require extensive travel, you’re singlehandedly cutting back on unnecessary greenhouse gas emissions–and that’s amazing.

Plant Some Wildflowers

Want to support the recent ‘save the bees’ campaign? It’s as easy as helping them eat. Chemical components such as pesticides have made an enormously negative impact on the world’s bee population. This is a serious issue, because without bees, we don’t have food.

Period. Like, any food.

Start this summer by planting a variety of wildflowers in and around your home, or even a flower-free field! Bees need their food in order for us to be able to harvest ours. By planting wildflowers, you’re doing the entire world a big, amazing favour.

By Jennifer Browne


(1) Livestock’s Long Shadow