The Best Summertime Fish Tacos

Photo and recipe courtesy of Emma Kula.

These fish tacos are the perfect summertime dinner and include a tangy cabbage slaw, juicy summer fruit and of course, creamy fresh guac! Great to make for a crowd or enjoy for a family meal – don’t forget a side of tortilla chips!


4 servings firm white fish of choice (tilapia and sole work well!)
3 limes
4 tbsp. olive oil, divided
½ tsp. garlic powder
½ tsp. paprika
½ tsp. salt
1 small head green cabbage, very thinly sliced
2 tbsp apple cider vinegar
2 tsp honey or maple syrup
2 ripe avocados
1 small white onion, finely diced
1 bunch cilantro
Salt + pepper
Cubed mango or peach, if desired
Corn tortillas


Start by placing your fish in a large dish and mixing together 2 tbsp of your olive oil, juice from 1 of the limes, garlic, paprika, salt and a bit of pepper. Pour this mixture over the fish and top with a big handful of chopped cilantro, then set aside to marinate.

In a large bowl, combine your thinly shredded cabbage with the apple cider vinegar, honey and remaining 2 tbsp olive oil and 1 tbsp lime juice. Taste and adjust as needed – it should be tangy! Add in a handful of cilantro if desired.

In another small bowl, mash your avocados until smooth, then add in your diced onion, a big handful of cilantro, a big pinch of salt and the juice of ½ lime. Mix and adjust as needed.

Heat a pan over medium heat, then add in your marinated fish. Cook for about 5 mins (depending on thickness) and until nice and browned, then flip and repeat on the other side. When fish is done it should be flakey and browned.

To serve, heat up your corn tortillas (either in a pan or in the oven), then add some guac, cabbage slaw, fish and top with cubed peach/mango.


Vegan Fudgsicles

Nothing’s better than a cool treat on a hot day. Karma member Sophi Roberston gives us her family’s fav summer recipe for Vegan Fudgsicles via @rubysunn


1 can of Cha’s Organics coconut cream
1/2 cup of Cocoa Camino cocoa powder
2-6 tsp of maple syrup
Pinch of salt
Blend and place in popsicle molds and freeze.


Grilled Broccoli & Radicchio Salad

This salad uses only a few minimal ingredients, but grilling the vegetables really brings out their delicious flavours. Topped with toasted walnuts and a balsamic dressing, it’s perfect for an outdoor summer dinner!


1 head of radicchio, sliced into 2-inch wedges
1 head of broccoli, chopped into large florets
⅓ c. walnuts
3 green onions, thinly sliced
3 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. Honey
Salt + pepper to taste

First, toast your walnuts in a skillet over medium heat until they are lightly browned and fragrant (keep an eye on them so they don’t burn!). Remove from the heat and season with sea salt.

Set a cast iron skillet, grill pan or barbecue over medium heat and heat up a bit of olive oil. Place your radicchio wedges carefully in your pan of choice, cut side down, and allow them to grill for a few minutes on one side before flipping and grilling on the other side. Once both sides are nice and brown, remove from the heat and set aside. Repeat this process with your broccoli, until it is slightly browned/charred but still crunchy.

In a large bowl or skillet, put the radicchio and broccoli together, then top with walnuts and chopped green onions. Whisk together your oil, vinegar, mustard and honey and season with salt and pepper to taste, then drizzle the mixture over your veggies. Enjoy!

Recipe and photo courtesy of Emma Kula



Chocolate Almond Butter No Bake Cookies

Photo & recipe courtesy of Emma Kula

These delicious snack bites require no oven, which is key when you want a sweet treat in this Toronto heat! All  ingredients can be sourced from Karma in bulk, to help you stay plastic-free this month 😉 Enjoy these healthy “cookies” any time of day!

½ c. almond butter
½ c. fresh soft dates (pitted)
3 tbsp. almond milk
1 tbsp. coconut oil or butter
1 c. rolled oats
2 tbsp. ground flaxseed
2 tbsp cacao powder
⅓ c. chopped almonds
½ tsp. Salt
Pinch of vanilla

In the bowl of a food processor, combine the almond butter, dates, almond milk and coconut oil and blend until fairly smooth. Add in your oats, flaxseed, cacao (or cocoa), almonds, salt and vanilla and stir until combined. You should have a dough that is sticky but not wet. Form into small balls, top with more sea salt if desired, and store in the fridge or freezer!



Chocolate Cherry Cheesecake Overnight Oats






















Photo & recipe courtesy of Emma Kula

No need to buy food from a cafe or take time out of your morning to prepare breakfast. These quick overnight oats are decadent, but are actually quite healthy and the perfect summer breakfast! Plus, they don’t require a stove and they make use of the incredible cherries in season 🙂 What more could you want?!

½ c. rolled oats
1 tbsp. chia seeds
2 tbsp. cacao powder
1 tsp. maple or honey
¼ tsp. salt
Pinch of vanilla
¾ c. coconut milk (or milk of choice)
Fresh cherries, pitted + chopped
Coconut yogurt (or other yogurt of choice)
Almond or peanut butter for topping (optional)

Pour your milk into a glass jar, then add in the oats, chia seeds, cacao, sweetener, salt and vanilla and stir well until combined. Leave this mixture in the fridge overnight. The next day, layer your oats with yogurt and fresh cherries, then top with more fruit and nut butter or other desired toppings. Enjoy!


Veggie Quiche with Sweet Potato Crust

Photo and recipe courtesy of Emma Kula.

No fussy pie dough here! This quiche crust is simply made with thin rounds of sweet potato, and it’s packed with delicious summer veggies. The perfect dish to make any brunch date!


1 large sweet potato, sliced into thin rounds
4 large eggs
2 egg whites
¼ tsp. salt
¼ tsp. garlic
Fresh black pepper
¼ c. milk of choice
1 yellow pepper, diced
1 zucchini, sliced into thin rounds
A few handfuls greens of choice (spinach, kale, etc.)
Soft cheese for topping (optional)


Lay your sweet potato rounds in a pie dish and coat with oil. Bake at 375 degrees for 15 mins.

While it’s cooking, sautee your vegetables in some olive oil until browned and soft. Season with salt and pepper.

In a large bowl, whisk your eggs, milk, salt, pepper and garlic powder until fully combined.

Once you’ve removed your potato crust from the oven, place the sauteed veggies on top of the crust, then pour the egg mixture over. Sprinkle with cheese if desired.

Bake for another 30-40 minutes or until it is puffy and slightly brown. Slice into 8 pieces and enjoy!

Strawberry Rhubarb Oatmeal Bars

Photo and recipe courtesy of Emma Kula

These incredible oat bars feature the best of the much-anticipated local summer produce, and are the perfect mixture of tart and sweet. Enjoy them for breakfast, snack or dessert, or bring them to your next BBQ or backyard patio party!


1 c. rolled oats
¾ c. oat flour
½ c. coconut sugar
Scant ½ tsp. Salt
⅓ c. coconut oil, melted
½ tsp. cinnamon
1 c. strawberries, small dice
1 c. rhubarb, small dice
1 tbsp. maple syrup
1 tbsp. lemon juice
½ tbsp. Cornstarch

Preheat the oven to 350 degrees. In a large bowl (or right in the square pan you will bake them in), combine your dry ingredients (oats through cinnamon) and mix. Add in the melted coconut oil and stir to combine. Remove HALF of this mixture and set it aside. Press the other half firmly into an 8×8 square pan to form the crust.

In another bowl, combine your fruit, maple, lemon and cornstarch and stir to combine. Add this strawberry mixture on top of your crust, then use the other half of the oat mixture that you saved to crumble on top of the fruit.

Bake for 30-35 minutes or until slightly brown and bubbly. Store in the fridge to help them firm up, then slice and enjoy!






Wholegrain Chocolate Chip Banana Bread

Photo and recipe courtesy of Emma Kula.

Banana bread is the ultimate crowd pleaser – have you ever met anyone who doesn’t love it?! The star of this beauty is super ripe, Fair Trade bananas, and this version gets an upgrade with buckwheat flour, which gives it a complex, nutty taste. Lightly sweetened with a bit of fairtrade cane sugar, maple syrup and of course, fairtrade chocolate chips, everyone will love this healthier treat!


½ c. light buckwheat or spelt flour (can also use regular whole wheat flour)
½ c. oat flour (grind oats in a blender until fine)
½ c. almond meal
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. Fair Trade cinnamon
3 very ripe Fair Trade bananas
2 tbsp. pure maple syrup
¼ c. Fair Trade cane sugar or coconut sugar
¼ c. coconut oil, melted
¼ c. Fair Trade coconut milk (can use any kind of dairy or non-dairy milk here)
1 egg (at room temp.)
1 tsp. vanilla
½ c. chopped Fair Trade chocolate

Preheat the oven to 350 degrees and line/grease a standard loaf pan. In a large bowl, mash your bananas, then add in your maple syrup, sugar, coconut oil, milk, egg + vanilla and whisk thoroughly to combine. Make sure that all your ingredients are room temp, as you don’t want to coconut oil to harden (from cold) or the egg to cook (from hot)!

In a separate bowl, whisk together your dry ingredients (buckwheat flour through cinnamon), then add them to your bowl of wet ingredients and stir just until combined (do not overmix!). Fold in your chocolate chips, then pour batter into your loaf pan and top with more chocolate chips if desired. Bake for 40-45 mins or until a toothpick inserted into the centre comes out clean. Let cool completely before slicing + enjoying!

Salted tahini chocolate fudge

Photo and recipe courtesy of Emma Kula.

Who knew FUDGE could be so easy to make, and dare we say…nutritious?! This freezer treat is made using simple ingredients like Fair Trade tahini, coconut oil, and maple syrup, and a small square is sure to satisfy those afternoon (or late night) chocolate cravings. The tahini-chocolate flavour combo is out of this world – try it and see for yourself! 😉

¾ c. Fair Trade tahini

¼ c. coconut oil (liquid)

½ tsp. salt

3 tbsp. cacao powder

2 tbsp. maple syrup

1 tbsp. coconut or almond milk

Sea salt + sesame seeds for topping

Simply whisk together all of your ingredients (except for the toppings) until thick and very smooth. Line a loaf pan with parchment and pour the mixture evenly in, then top with a good sprinkle of sesame seeds + sea salt. Place in the freezer for at least 2 hours, then slice into small squares and enjoy! Keep leftovers in the freezer, as they will soften a lot at room temperature.



Spring Vegetable Turmeric Curry

This rich + flavourful curry features plenty of Fair Trade coconut milk + spring vegetables, and it’s extremely versatile – you can add in whatever veggies you have on hand, and feel free to throw in some tofu or chicken for extra protein! Serve alongside basmati rice or quinoa for the perfect “back pocket” weeknight meal.

1 tbsp. coconut oil
1 inch fresh ginger, minced
1 clove garlic, minced
2 tsp. ground Fair Trade turmeric
½ tsp. ground cumin
1 organic sweet potato, cubed
1 bunch organic asparagus, chopped into 1-inch pieces
2 large organic carrots, cubed
2 cans Fair Trade coconut milk (can do half water if you want it lighter!)
½ tsp. salt
⅓ c. chopped cashews, for garnish
Cilantro for garnish

Heat your coconut oil in a large pot over medium heat. Once melted, add in your minced ginger + garlic and cook for a few minutes. Add in your spices and let them toast for a minute or so. Then, throw in your sweet potato + carrots and stir to coat with the spices, then let them soften for a couple of minutes in the pot. Pour in your coconut milk and bring the mixture to a boil before reducing the heat to medium-low and allowing the mixture to simmer for 10 mins. Add in your asparagus and let cook for another 5-10 minutes, then test the vegetables and make sure they are tender. Remove the mixture from the heat and add in your salt, tasting and adjusting as necessary. Serve with rice or quinoa and top with your garnishes!