Foodie profile: Natasha Vaz

“The first time someone put a knife in my hand I was maybe eight years old,” says Natasha Vaz. “I was with my mom in the little village where she grew up in Portugal and we were making chorizo…”

Vaz, now on Bowen Island for three years, goes on to talk about her family’s old-style oven, where a fire would burn for two days as part of the long, slow and delicious process of making stew. 

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She says an appreciation for good, slow, home-cooked food is something she finds common among Bowen Islanders. A lack of actual time to make this food is something almost as many Bowen Islanders lack. Vaz hopes to fill the gap by making pre-ordered meals for people to enjoy at home through the winter.

Islanders looking to start September off with a dedication to nutrition look to Vaz for help. She offers the creation of both individualized health plans and juice feasts (not fasts – she says, because people will not be left feeling hungry!)

You can find her at Alderwood Farm, The Ruddy Potato or a:





1 cup melted coconut oil, cooled

2 eggs

  • 1 teaspoon vanilla powder or extract
  • 1 tablespoon apple cider vinegar
  • 1 15oz can if pumpkin pureé
  • 3 cups gluten-free baking mix such as Anita’s*
  • 1/3 cup of local honey or maple syrup, or 2 ripened bananas
  • 1 tablespoon of molasses
  • 11⁄2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1 cups finely chopped apples such as Gala or your favourite local seasonal variety
  • 1⁄2 teaspoon each cinnamon, nutmeg, cloves, cardamon
  • 1⁄4 teaspoon salt



  • Preheat oven to 375 degrees Fahrenheit. Grease two 9x5-inch loaf pans.
  • In the bowl of a stand mixer, add sweetener, pumpkin puree, eggs, apple cider vinegar, coconut oil. Then beat together on low speed or in a large bowl with a spatula.
  • In a medium bowl, combine dry ingredients.Carefully mix the dry mixture (preferably through a sifter to break up clumps) in small batches in to the wet ingredients.
  • Fold in the diced apples.
  • Pour into the two greased loaf pans.
  • Bake for 60-75 minutes, or until a toothpick stuck in the center comes out dry with out crumbs sticking. Let cool then place on a wire rack to finish cooling down to room temperature.


Cut in to portions and enjoy. Freezes well too for portion control.

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