PGM In Season | WholeHearted Eats

TEXT by Katherine Oakes | PHOTOGRAPHS by Wholehearted Eats


WHENEVER IT COMES TIME TO RELAUNCH Pure Green In Season, we are always giddy at the prospect of a fresh batch of Community Leaders. Being a community leader for PGM In Season is not simply about spreading the word, but about representating the Pure Green lifestyle, being pillars of the community, and helping us lead a project we so deeply believe in. We look up to them, as much as the rest of the PGM community does, and if you haven't yet come to know them, then man, are we happy you're here. 

For the Spring submission period, we are thrilled to introduce another of our Community Leaders, Sophie, of Wholehearted Eats. There's no denying that we visit Sophie's blog the way we'd visit a friend's house—with eagerness, excitement, and an air of familiarity. Her friendly and intimate vignettes that accompany well-thought out and nutritious recipes make each and every post feel like we're right there with her. We hope you enjoy getting to know Sophie even better and are sure to make her recipe below!




The first one would be whole-food-lover. I know that it is already three words, but unfortunately the term “foodie” just ins't going to cover it, because it's not just food I'm stoked on, but whole foods. Knowing where my food comes from and under what circumstances it was grown, are very important facts that shape what and how I eat on a daily basis. Going to the market to stock up on produce and bulk goods is something I do regularly, and it also happens to be one of the most rewarding tasks.Secondly, I would say, passionate (or I guess one could say nerdy) but it's true that I am definitely passionate about many things. I believe that food is medicine and that consuming a whole foods plant based diet is one of the best ways we can prevent a lot of todays health issues. And finally, to round it out, adventurous. Wether it be in the kitchen or in life, I love experimenting and trying new things. I love to pick up and go on new adventures overseas or simply camping and hiking at home in British Columbia. My desire for adventure also creeps into the kitchen where I often bring home new ingredients I don't know a thing about (including how to use them!!!), and dreaming up new recipes.


Wow, thats a very tough question to answer! I could probably come up with at least a dozen favorites I would love to share. Off-hand items like lemons, tahini, oats, and dates all rush to my mind as some of my most beloved additions to a meal. But if I had to choose just one ingredient, it would without a doubt be Avocados. I adore how versatile they are, and how easily they are worked into any meal. They are great on toast for breakfast or in a smoothie, and add a real boost to any salad, sauce, or bowl food. To me, an avocado is just the thing to help bring any meal from average to extraordinary.



My most successful kitchen adventure started out as my biggest kitchen failures. I spent days trying to make a bread using no flour or yeast, or anything else that is defining of bread. For two entire days I baked loaf after loaf that would sink or explode like a seventh grade science experiment, before I finally came up with the Unbelievable bread. I was so thrilled when it worked out and I was able to share it with my readers!


Sustainability is not just about individual choices, it takes an entire community—from the ground up—to move away from unsustainable lifestyles. The best way to bring sustainability into my own life is to support those local communities that offer a truly sustainable alternative. For me this means supporting local farmers and community organizations. For example, there are cheap or free compost pick-up services and food picking programs where people donate their unused fruit trees so they don't go to waste. An easy and healthy sustainable choice has been to trade in our old car for bicycles, which is easy in a smaller town.



Eating local, organic, and seasonal foods is everything to me. I am lucky enough to live in a climate and a city where it's very easy to access local seasonal goods. When you purchase conventional veggies in the grocery store, they often come from thousands of miles away, are weeks old, and taste of nothing. By shopping locally and seasonally, you are able to put the freshest and most nutritious fuel into your body, support local farmers, and consume food that took less emissions to produce. While I do still enjoy imported foods that aren't able to be produced locally, I always try to choose local over the global.



Serves 4


  • 1 cup short grain brown rice
  • 5 tbsp thai green curry aste (Recipe Below)
  • 2 cans rganic coconut milk
  • 1 pinch red chili flakes
  • 1 tsp. tamari
  • 1 turnip, sliced into ½ moons
  • 3 carrots, sliced into 1 inch sections
  • ½ bulb fennel, sliced
  • 6 new potatoes, halved or quartered if large
  • 2 tsp. avocado oil or melted coconut oil
  • 12 stocks asparagus, sliced into thirds
  • 20 green beans
  • 8 gai lan or stems of kale/chard, roughly chopped 

To Serve

  • fresh limes
  • tamari
  • chili sauce like Sambal Oelek
  • herb drizzle to serve (Recipe Below)


1. Begin by heating the oven to 425 F. Next combine the rice with two cups water. Cover and bring it to a boil. Reduce to a simmer once the mixture has boiled, and continue to cook for 40-45 minutes, or until rice is done.

2. Once the oven is heated, toss the turnips, carrot, fennel and potatoes in 2 tsp. Avocado/coconut oil and bake for 30 minutes, tossing halfway through.

3. Meanwhile combine the curry paste, coconut milk, chilis, and tamari in a pot, and gently bring to a simmer. Let simmer for approximately 20 minutes, or until the sauce has thickened a bit and the flavour has developed. Once cooked, pass the mixture through a sieve or cheese cloth. Return to heat to keep warm.

4. Just prior to serving, heat a frying pan to medium heat and toss in the asparagus, green beens, and gai lan. Cook for 5-8 minutes or until the turn bright green and start to become tender.
5. To serve, divide up the rice and top with the roasted and sautéed vegetables. Ladle a generous spoonful of the coconut curry stock over the veggies and garnish with chili and herb drizzle.

Herb Drizzle

  • 2 tbsp. chopped basil
  • 2 tbsp. chopped cilantro
  • 1 tsp. grated ginger
  • 2 tbsp. olive oil
  • ½ tsp. toasted whole cumin

Mix all ingredients together.

Thai Green Curry Paste

  • 1 shallot
  • 4 green onions
  • 1 green chili, deseeded if you don't like it spicy. 
  • 3-5 cm piece of ginger, peeled and chopped
  • 3 cloves garlic
  • 1 bunch coriander or cilantro
  • 1 stock lemon grass
  • 1 tsp. crushed coriander seeds
  • zest of ½ lime, optional

1. Begin by removing the outer layer of the lemon grass and slightly crushing the stock with a rolling pin, or other heavy object. Chop up into 2 inch pieces.

2. Combine the lemon grass with chopped green onions, the chili, the ginger, garlic, coriander, coriander seeds, and optional lime zest, in a food processor or high speed blender. Puree until smooth.

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