The Vegan Mirror

“Two people have been living in you all of your life. One is the ego, garrulous, demanding, hysterical, calculating; the other is the hidden spiritual being, whose still voice of wisdom you have only rarely heard or attended to.” [Sogyal Rinpoche in The Tibetan Book of Living and Dying.]

I have been revisiting Veganism on and off for years. Dabbling a bit here and there and integrating some of the principles into "My Cup of Chi", both for the health benefits of plant based living in addition to eating more consciously and respectfully. Through this journey I have struggled with some of the harsh attitudes and snide remarks that surround this "social movement". Why is Veganism such a passionate topic creating a great divide? Why must we ridicule or chastise others in order to stand up for what we what we believe in. Then I realized, perhaps there is a little vegan and non vegan in all of us. Perhaps we are fighting with the mirror?

“The voice that speaks with truth, wisdom and clarity is the one that remains silent.” – Jo Eden Law

Chi B&B Guest Review - Angela

Thank the Goddess... of Quinoa (Chenopodium quinoa)

Thank the Goddess who created Quinoa (Keen-wah). This amazing ancient grain that has a history of being around for thousands of years and was the staple diet of the Incas has only made it into the culinary mainstream over the last decade. It is another superfood, complete with nine amino acids, naturally high in fibre, high in protein and low G.I. The other amazing property of this pseudo grain is that it is gluten free. Delicious, highly nutritious and perfect for gluten-free warriors!

Thank the Goddess.




Avocado "Pea" Lime & Raspberry Cheesecake

This is a Chi Medicinal Farm gluten free specialty. It is healthy, nutritious and delicious. When your Chi is out of balance this dessert is a wonderful way of re-aligning yourself and enjoying the decadence of flavour dense, whole foods.

Avocado "Pea" Lime & Raspberry Cheesecake

1.  The Base:

On a baking tray place:

  • 50g desiccated coconut
  • 125g almonds

Roast in the oven @ 175 degrees for 5-10 mins or until golden.

In a food processor add:

  • the roasted almonds and desiccated coconut
  • 225g pitted dates
  • 100g cacao nibs or 70% dark chocolate
  • 1/4 tsp of salt
  • 3-4 TB coconut oil

Pulse to achieve the consistency of coarse bread crumbs. Pour the crumb mixture into a 18 cm spring form tin with removable base and press down until firm and even. Chill in fridge for 30 mins.

2. The Filling:

In the food processor add:

  • 500g avocado flesh
  • 100g frozen peas
  • 4 TB of coconut oil
  • 200g raw honey
  • 1/4 tsp salt
  • Juice of 4-5 fresh limes and lime zest

Blend to a smooth consistency then pour over the chilled crumb base. Smooth out the top then chill in the fridge for 3-4 hours or until set. When set remove from the spring form tin and place on serving plate.

3. Top with fresh raspberries, dark chocolate ribbons or shards, grated lime zest and a sprinkle of raw sugar (optional).






Paneer is one of the most beloved cheeses in our repertoire. Paneer has been made for centuries however the origin of this particular cheese is questionable. The word paneer is of Persian descent however it is well known and loved throughout South Asia under various guises.

It is a simple, versatile cheese that you can make and eat within a couple hours which compliments almost any Indian or Pakistani dish. It is a soft and crumbly cheese, reminiscent of haloumi but without the squeak or rubbery texture. All you need is milk, yoghurt, lemons, and salt. Try to use a biodynamic, probiotic, pot set yoghurt if possible. Paired with some amazing recipes you know it is doing both your body and tastebuds a favour.

Paneer Recipe:

  • Bring 3 cups of full cream milk to the boil. Continue to boil for 5 mins to reduce and slightly thicken.
  • Add 1 cup of full cream greek yoghurt.  Stir to combine.
  • Add juice of 1/2 fresh lemon.
  • Stir until the mixture "splits" into curds and whey.
  • Drain into a double muslin lined colander over a bowl to separate the curds from the whey. Save the whey.
  • Gather the muslin up around the curds and twist the top to gently squeeze the whey out.
  • Hang the muslin wrapped curds over a bowl in the sink to continue to "dry". You should do this for at least 20-30 mins, the longer you drain the curds the more firm it will be.
  • After it is finished "drying" place the ball on a cookie sheet and place a board or weighted object over the ball to flatten and form a disc. Let this form for 30 mins.
  • The paneer should now be set and resemble a firm, flat disc.
  • Serve with your favourite meal, snack or refridgerate for a yummy, nutritious snack.

Note: Keep the whey (in the fridge) to use in place of water in your recipes, use it in your juices or use it to cook your rice, beans or potatoes, etc. It will add extra nutrients and flavour.



My Cup of Chi and the information shared within is for educational purposes only. It should not be used as a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your Health Care Practitioner prior to making changes to your individual health and wellness program. Copyright 2016 Chi Medicinal Farm/ My Cup of Chi.

Creamy Coconut Milk

Creamy coconut milk. Yum.

Coconuts are nutrient dense and are very rich in fiber providing an array of health benefits and as an added bonus they are lactose free. They contain vitamins such as B1, B3, B5, B6, C and E, and minerals including iron, manganese, selenium, sodium, calcium, magnesium, zinc and phosphorous. Although coconuts contain fat, it is mostly in the form of medium chain saturated fatty acids (MCFAs) with one in particular called lauric acid. Lauric acid, once converted into monolaurin, provides antiviral and antibacterial properties that destroys a wide variety of disease causing organisms. It has also proven to positively affect the serum lipid profile in men and women. With that said, like anything, coconut should be eaten in moderation.  Due to the high levels of inulin fiber and moderately high levels of phytic acid those with Autoimmune Illness, particularly those with Coeliac, IBS or severe food intolerances, may experience side effects if eaten in excess. If you react to something, don't eat it. If you tolerate it, then enjoy every beautiful morsel.

Creamy Coconut Milk (Yields 3 cups)

2cups of shredded coconut (organic, if possible)
4cups of boiling water
2TB of maple syrup or honey
1/4 tsp sea salt

1.  Steep the shredded coconut in boiling water (5-10m).
2. Place the coconut and water into a good quality blender (I use a Vitamix) and blend on high speed for a few minutes.
3. Cool the mixture enough to handle.
4. Take a clean glass pitcher and place a cheesecloth over a sieve and place it on top. Pour the mixture into the cheesecloth/strainer. Strain the coconut liquid from the pulp.
5. May be used immediately, stored in an air tight container in the fridge for a few days or frozen for a few months. Shake or stir before use.
6. Enjoy in smoothies, dressings, baking, or whatever takes your fancy. Yum.

Oh and by the way, the leftover coconut pulp can be made it into a beautiful coconut flour.