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Try Something New This Spring: Moroccan Spiced Dressing Recipe

As we reach that time of the year where the days get longer, the snow starts to melt, and the smell of spring is in the air, we encourage you to focus on you and discover some newness within! With this newfound feeling, we’re given a perfect time to try something new and get out of our comfort zones.

Did you know there are many benefits to trying new things? It’s extremely healthy to challenge ourselves in this way as it stimulates the brain, boosting cognitive abilities such as focus, and creativity. It also creates an opportunity to learn new information and develop new skills. Not only is it beneficial for the brain, it’s also a great way to get to know ourselves better and increase confidence. Trying new things gives us an opportunity to understand our personal likes and dislikes; this leads us to a greater satisfaction in our day to day lives by giving us a stronger sense of self.  

In the words of Walt Disney “We keep moving forward, opening new doors, and doing new things, because we’re curious and curiosity keeps leading us down new paths.” So, is this the time of year where you step out of your comfort zone and try out that new class you’ve been interested in, maybe time to start that new exercise routine you’ve been putting off, perhaps reconnecting with an old friend, or could it be something as simple as trying a new recipe? There is some great energy to be found within trying new things and can lead to personal development and overall wellbeing.

We encourage you to try something new this spring. How about starting with this delicious Moroccan Spiced Dressing recipe to kick off the season!

Moroccan Spiced Dressing

1/4 cup (60 mL) fresh lemon juice

2 Tbsp (30 mL) natural soy or organic yoghurt

1 1/2 tsp (7 mL) honey

1/4 tsp (1 mL) sea salt (to taste)

1/4 tsp (1 mL) ground cumin

1/4 tsp (1 mL) turmeric

1/4 tsp (1 mL) cinnamon

1/4 tsp (1 mL) ground ginger

1/4 cup (60 mL) flaxseed or extra-virgin olive oil


(recipe from


Chili Chocolate Truffles by Amy Longard

These truffles in particular are rich, creamy, and bitter (but not too bitter), with a pop of spice. I've made them on many occasions and they've always been very well received. They are dairy free, gluten free, and the perfect dessert for you upcoming spring gatherings.

Vegan - Gluten Free - Makes about 20 - 25 truffles


1/2 cup, full fat coconut milk
1 tablespoon, vanilla extract
1 cup, organic dairy-free semi-sweet chocolate chips (I like 
Camino brand)
2 - 3 tablespoons, cocoa powder
1 teaspoon, cinnamon
1/2 teaspoon, ground ginger
1/8 teaspoon, cayenne
A big pinch of sea salt


In a saucepan combine coconut milk and vanilla extract and bring to a boil over medium heat. Reduce heat to a low. Simmer for about 5 minutes to allow the liquid to evaporate.

Remove the saucepan from the heat and add chocolate, spices and salt, stirring with a fork or whisking until the chocolate has melted and the mixture is evenly combined.

Transfer the mixture to a bowl and chill in the freezer for about 1 hour, or until the mixture is firm enough to shape into balls.  At this point, you'll want to add the cocoa powder to another bowl. Then scoop out about a tablespoon of the mixture and roll it into a truffle ball. Transfer the truffle in to the cocoa powder and roll it around to coat the exterior. Repeat this process until you have used up all of the mixture. Transfer the truffles to a baking sheet lined with parchment paper and refrigerate to set completely.

Storage: place the truffles in an airtight container in the refrigerator, where they will keep about 3 weeks, or in the freezer, where they will keep for about two months.

This recipe is inspired by Ottawa chef Caroline Ishii's trademark truffles from her restaurant Zen Kitchen, which is sadly now closed.