Every year, we create recipes featuring all-organic ingredients to help you celebrate Organic Week at home. These recipes are great for breakfast, lunch, dinner or even snacks! Be sure to give them a try. To jump to a recipe, click on one of the links below:

  1. Sweet Potato Jerky
  2. Matcha Almond Butter Cups
  3. Bulletproof Lavender Chai Latte

Click here for more of our favourite recipes featuring organic ingredients. 

Sweet Potato Jerky

These organic sweet potato jerky strips are easy to make, simple to store and packed with beta-carotene, fibre and vitamins.

Servings: 3-1/2 to 4 cups



2 lb sweet potatoes, about 4 small
1/4 cup maple sugar
2 tbsp tamari
1 tsp smoked salt
1/2 tsp garlic powder

1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp ginger
1/2 tsp ground pepper



In a small bowl whisk together tamari, maple sugar, salt, garlic, onion, chili powder, ginger and pepper. Slice sweet potatoes in half, lenghthwise and into 1/8 inch thick strips. Toss in a large bowl with marinade. Let sit for 30 minutes until wilted and pliable.

Arrange slices in a single layer on 2 parchment lined baking sheets. Bake at 350F for 20 minutes; flip slices; reduce heat to 175F and return to oven to bake further 1hr to 1-1/2 hrs until dehydrated and chewy. Remove strips to cool as they are ready. Texture should feel dry and leathery.

Let cool completely before storing in an airtight container for up to 1 week.

Nutrition Information (per serving):

  • Protein: 1 gram
  • Fat: 0 grams
  • Carbohydrate: 9 grams
  • Calories: 42 kcal
  • Fibre: 0 grams
  • Sodium: 160 mg

Matcha Almond Butter Cups

A comforting, guilt-free snack option using all organic ingredients that bursts with velvety, exquisite flavour.

Servings: 24-30 cups



1 cup coarsely chopped cocoa butter, divided
1/2 cup icing sugar
1/4 cup coconut milk powder or milk powder
1 tbsp good quality matcha powder

Almond butter filling:
1/2 cup roasted almond butter
1 tbsp maple syrup
1/4 tsp cinnamon
1/4 tsp kosher salt



In a medium heatproof bowl, melt 3/4 cup cocoa butter over a small saucepan of simmering water. Remove from heat and stir in remaining cocoa butter until melted. (Note: do not skip this step as it tempers the cocoa butter and allows it to set properly.) Whisk in icing sugar, coconut milk powder and matcha powder. Fill mini muffin paper cups with 1 tsp cocoa butter mixture and chill in freezer for 10 minutes.

Meanwhile, in a small bowl stir together almond butter, maple syrup, cinnamon and salt until thickened and holds together in a ball. Place generous 1/2 tsp portions into center of each cocoa butter cup, flattening lightly but leaving a small space around edge. Top each cup with 2 tsp cocoa butter mix. Place back into freezer for 10 minutes to set.

Store in an airtight container in a cool dry place or keep chilled in the fridge.

Nutrition Information (1 cup, when recipe serves 30 cups):

  • Protein: 1 gram
  • Fat: 10 grams
  • Carbohydrate: 4 grams
  • Calories: 105 kcal
  • Fibre: 0 grams
  • Sodium: 40 mg

Bulletproof Lavender Chai Latte

This smooth, satisfying treat infused with lavender and cinnamon brings out the spicy and full aromas of fall.

Servings: 2



1 tbsp culinary lavender
1 cinnamon stick
4 cardamom pods, lightly crushed
4 black peppercorns

1/4 tsp ground ginger or 1 slice fresh ginger
2 tbsp maple syrup
1-1/2 tbsp coconut butter



In a small saucepan, simmer lavender, cinnamon, cardamom, peppercorns, and ginger with 3 cups of water uncovered for 15 minutes. Strain through a sieve into a blender; discard spices.

Add maple syrup and coconut butter to blender and blend for 30 seconds until mixture is foamy. Pour into 2 cups and serve.

Nutrition Information (per serving):

  • Protein: 0.5 grams
  • Fat: 6 grams
  • Carbohydrate: 15 grams
  • Calories: 115 kcal
  • Fibre: 1 gram
  • Sodium: 10 mg