Monday, April 28, 2014


Vegfest Guelph once again put together an incredible fundraiser to help raise money for our September 21st event. Last night at 10 Carden in Guelph we held a movie night with a special introduction by Derek Walter and Steven Jenkins, the fathers of Esther the Wonder Pig. Derek and Steve shared their story with all who came out and touched the hearts of all of us, it is impossible for their story not to move a heart, you would in fact need to be heartless. Thank you Derek, Steve and Esther for bringing so much love and light to this world.

I have been vegan for almost two years now. I watched one video and made a decision to never take part in the ongoing animal cruelty again. I also made a decision to never watch an animal rights documentary again because I could not sleep for months after the first one.  Last night I was not going to stay for the movie because it is painful to see the truth, but I found it hard to leave. I watched Speciesism and it was absolutely incredible and enlightening. Mark Devries, the director of the documentary exposed the truth in such a fascinating way, I really do not see how one could watch the video and not jump into the vegan lifestyle. I must mention that although this film sheds light on the dark, Mark is brilliant and there were many great laughs throughout the film. After a night of tears and laughter I can say that I feel stronger, more passionate about 'being the change', hopeful and excited to continue living true to my beliefs.

 10 Carden Movie Night :)
 Thank you to everyone who donated food and their time for this special event. 
 My beautiful sister who has decided to go vegan after meeting
Derek and Steven and watching Speciesism.
 My incredible husband who has a huge heart and gives me so much strength.
 Christine and Nathan eating the delicious pizza from Pizza La Villa.
             Steve, Derek, Christine, myself, Denise, Nathan and Robyn 
 Derek and Steve 
Their story is heart warming, inspiring and life changing.
Esther the Wonder Pig has a wonderful team :)
 Christiane, Derek, Steve and myself

Please check out the links below.

Esther the Wonder Pig - Facebook Page

Esther the Wonder Pig - Website 

Speciesism- the movie 


Sunday, April 27, 2014

PANCAKE SUNDAY - Banana & Blueberry Bite sized Pancakes!


Pancakes, who doesn't love them? I have made so many different varieties in the past many years, but they have gotten much more fun to make since going vegan. Why? Just because :P 

My husband and I decided to make every Sunday a pancake Sunday :) Today was our first pancake Sunday and we cheated a little buy using a mix, but why not? This quinoa pancake mix is vegan, gluten free and organic with only 7 ingredients. We added almond milk and flax meal to the mixture (instructions on the back of the bag). 

 We defrosted some organic blueberries :)
 VOILA! Breakfast is served---made in under 10 minutes!
I wonder what we'll make next Sunday!?!?! :D 

Saturday, April 26, 2014


I am pleased to announce that Vegfest Guelph participated in the worldwide vegan bake sale today at 10 Carden, downtown Guelph. It was a very successful day!

This was Vegfest Guelph's second fundraiser for our festival September 21st 2014, the first ever Vegfest in Guelph! We are grateful for all of the love we received today. Thank you to everyone who came out and supported us!  Be the change :)

 Nathan, myself, Denise
Thank you also to Robyn, Christine, Kelly, and Tricia 
for helping out at the bake sale today.
 Win a Vitamix Blender!!! - $20 donation
Macaroons - Thank you Becky!
Cookies - Thank you Nathan!
Raisin Love Balls - Thank you Denise!
 Blueberry Scones - Thank you Kelly!
Date Squares, Nanaimo Bars, Brownies & Chocolate Chip Blondies 
- Thank you Robyn & Christine!
 Banana Peanut Butter Cupcakes and Nice Krispy Squares - Thank you Kelly!
Chocolate Peanut Butter Balls & Cream Eggs - Thank you Robyn and Christine!
 Fresh, warm peanut butter cookies delivered right out of the oven!
Thank you Tricia :)

 Vegan Doughnuts mmmmm :)


Please check out our website for more upcoming events and news! WEBSITE ---->    Vegfest Guelph

Saturday, April 19, 2014


Reese's Pieces was always my favourite chocolate bar. This recipe is 100x healthier, tastier, and so easy and fun to make! I found this recipe on the site listed below but I changed up how I made them. The best part is that they are cruelty-free treats, meaning no animals suffered in the making of these glorious bite sized mouth watering peanut butter cups and eggs. Double the recipe below to make an bountiful amount to share with family and friends. Enjoy and Happy Easter! :D 

 Organic Ingredients

1 cup smooth peanut butter
8 medjool dates
1.5 tbsp agave nectar
1 tbsp coconut oil
1 tbsp coconut flour
1 pinch sea salt

1. In a high speed blender blend the peanut butter adding one pitted date at a time.
2. Add the agave, coconut oil, sea salt and flour.
3. Roll into eggs and put in freezer for 20 minutes. 
Peanut Butter Cookie Dough :P
4 tbsp cacao powder
4 tbsp coconut oil
2 tbsp agave nectar

1. Melt coconut oil in a pot on the stove, when melted pour into bowl.
2. Add the agave and cacao powder to the bowl and mix. Chocolate sauce should not run off spoon, if too runny then put it in the fridge until it thickens so that it will sit on the eggs better when dipped.
3. Dip the frozen peanut butter eggs into the chocolate and freeze. 
4. Take the eggs and cups out of the freezer after an hour or so and then keep in the fridge until about 30 minutes before eating or serving. 

Double Dipped Chocolate 
Peanut Butter Eggs

*For the peanut butter cups simply pour the chocolate sauce into a cupcake paper and put in the freezer for 10 minutes. Then add the peanut butter layer and freeze for another few minutes. At last, add more chocolate sauce to the top and freeze. 
 Hello superfood Reese's!
 Easter is served :P
Taste testing, yes...delicious!
TIP: I made two different chocolate sauces, one had regular organic coconut oil and the other one had organic coconut oil that did not taste or smell like coconuts. I find that the scentless and tasteless coconut oil worked better for this recipe.  


Recipe from: