It’s Canada Day again – a time for barbecues, outdoor concerts, camping and fireworks. We are usually knee-deep in some soupy hot weather by now, but this summer has been wonky with unusual temperatures and ample rainfall. The only upside is that it gives us Canucks something to talk about- ‘cuz we loves our weather-talk!

can flagThis year Johnny and I are headed to the Molson Amphitheatre to see the Canadian poster boys of cottage country rock – The Tragically Hip. It’s always a great show with super fans aplenty, copious amounts of beer and a generous amount of hits… just a bunch of Canadians being Canadian.

Pan the crowd and it reads like any beer commercial: girls with crop tops and fake Canadian flag tattoos perched atop hulky hockey jersey-wearing dude shoulders – baseball caps here, plaid shirts there – and of course beer… lots of beer. (Don’t forget the couple thousand joints making the rounds – this is Canada after all). Throw in some $20 hot dogs and a wet, nasty bathroom with a line up around the corner and you’ve got a Canada Day I’m proud to be a part of.

This year the forecast calls for rain… oh well, at least we’ll have something to talk about in those long lines!

Happy Birthday Canada!!! xo





serves 2

Martha Stewart’s cookbook “Clean Slate” has some really simple and healthy recipes that I’ve faithfully repeated time and again. My favourite just might be her Blueberry-Green Tea Slushie. It has a pretty zippy jolt of anti-oxidants and is an adult-ized version of a kid classic.

I am a glutton for all things cherry and they go so well with the green tea flavour that I had to adapt Martha’s delicious concept… all hail Queen Martha!

I like to brew the tea really strong so the flavour is super potent. This recipe makes a tray-ful of ice cubes – 16 – you only need 8 for this recipe so save half for your iced tea or in a summer cocktail or even a beer with a little lemon and lime.


3 cups boiling water

4  green tea bags

juice and zest of 1 lime

2 – 3 tbsp honey

1 heaping cup of frozen cherries

a few mint leaves, torn

Brew your tea. Chill 1 cup and freeze the rest. Once your cubes are nice and frozen, add the cherries, honey, lime, and mint to a blender. Top with a 8 of your iced green tea cubes and pour over the last cup of chilled tea – save the other half of your cubes for later. Drink immediately.


green tea cherry slush



makes 12 pops (1/3 cup each)

Summer screams popsicles and freezies and any other icy treat you can get your hands on. This is an effort to make something healthy, refreshing and a little more adult than your typical neon coloured, sugar laden snack. The extra little jolt you get from the green tea may not be appropriate for kids, but it’s right up my adult caffeine-needing alley.

I got my frozen pop molds from the dollar store kids section and I find they’re a great size. You can also use little paper cups with popsicle sticks – just lay a piece of plastic wrap or foil across the rim to support the stick and help it to stand strait.


1 cup plain full fat yogurt

1 1/3 cup coarsely chopped cherries (frozen or fresh)

1 1/3 cup chilled green tea, brewed strong

juice and zest of 1 lime

2 tbsp honey

a few torn mint leaves

Combine all the ingredients in a blender and pulse a couple times leaving the cherries somewhat chunky. Pour into frozen pop molds. Freeze until solid, at least 5 hours.

frozen cherry green tea pops

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