We let our chicken bone broth simmer for one day to extract all the amino acids, minerals and vitamins from the bones. We add carrots, celery and onion to give it a little flavour and voila! A home made bone broth full of collagen ready to be added to soups, rissotos or enjoyed as is.

A delicious snack to satisfy your salt tooth! Made right here in the EcollegeY kitchen.

High in protein, vegan and absolutely delicious! What more could you want in a cookie.

Ingredients: chick peas, almond butter, agave, vegan 70% chocolate chips, vanilla extract, baking 

Israeli style hummus made in our kitchen at Ecollegey! We make it from scratch and cook the chickpeas with kombu seaweed which is a macrobiotic trick to better digest legumes.

Ingredients: Chickpeas, tahini, garlic, pink salt, citric acid, filtered water.

We suggest drizzling olive oil with a sprinkle of paprika and fresh parsley to serve with warm pita bread or crackers.

Ingredients: Red and white quinoa, black beans, corn, peppers, cilantro, sunflower oil, lemon juice, cumin, sea salt and pepper.

Made with medjool dates, raw cashews, cacao powder, coconuts and lots of love! Enjoy these homemade raw cacao fudge balls.

This Asian style, protein packed salad is a best seller here at Ecollegey! The 'Macro' makes for a great warm or cold salad or side dish.

Ingredients: Whole millet, brown basmati rice, red & white quinoa, onions, almonds, celery, sunflower oil, roasted sesame oil, tamari, sesame seeds.

Made in our kitchen at Ecollegey!

A gluten-free, paleo friendly shepherd's pie.

Ingredients: Beef, roasted yam, onion, green peas, corn, carrots, celery, olive oil, rosemary,thyme, sea salt.