Quinoa and cashew mousse breakfast bowl by Loounie

Leader of the plant-based movement for years, Caroline Huard has become a reference for flexitarians, vegans and vegans-to-be. Better known as Loounie, this former occupational therapist is an Instagram sensation where she shares yummy recipes and lifestyle tips with her loyal community.

Recently, she was invited to become a regular panellist for Radio-Canada’s radio program Bien entendu. We’re so privileged that she accepted to create exclusive recipes with our almond milk and/or cashew milk 😍

Without further ado, bon appétit!

Quinoa and cashew mousse breakfast bowl

In the morning, I don’t have time to take my time. And, personally, unless there’s a heatwave, I prefer starting my days with a warm and comforting meal… even during summer! Here’s an easy recipe that you can prepare in advance and put together in a few minutes in the morning.

Ingredients (for 1-2 bowls, depending on your hunger!)

–        1 cup of cooked quinoa;
–        ½ to 1 cup of fresh fruits, cut;
–        ¼ cup of grains or nuts of your choice;
–        1 cup of Dose cashew milk;
–        1 tablespoon of maple syrup;
–        ½ teaspoon of cinnamon;
–        1 pinch of salt.

In a bowl, place cooked quinoa and garnish with fruits and nuts or grains. Set aside.

In a pot, pour the cashew milk and maple syrup. Add cinnamon and salt, then mix with a whisk. Heat over low heat, stirring occasionally, until the mixture becomes hot and nicely whipped. (For this part, you can use a milk frother: it’ll be easier and faster!)

Pour the hot mixture on quinoa. Serve immediately.


4 Easy Christmas Cocktails / Mocktails For All Tastes

Looking for cocktails that are truly delicious AND easy to make?

If you want to impress your friends and colleagues with alcohol free cocktails, read this article!
(We’ve indicated how to make them alcoholic for those of you who prefer them that way. And all these drinks are good WITH OR WITHOUT alcohol!)



I think this Summer is one of the hottest summers I’ve ever lived; I keep looking for places with AC, for pools and for ice cream stands.

So, when I received my weekly pack full of juices in my apartment that doesn’t have air conditioner (😭please send help), I immediately thought of transforming them into popsicles.

The result was so refreshing and delicious that I decided to share this easy peasy recipe with you.

Here it goes!

You need:
– a popsicle mold
– your favorite Dose juices (I chose Melon, Taxi and Zest)
– fruits (I chose blackberries, but you can choose anything)


– fill half of each mold with your juices
– freeze for an hour
– fill the rest of the molds with the rest of the juices
(make sure each popsicle is made with two different juices – it’s so pretty!)
– add fruits on the top
– freeze for about two hours
– enjoy ❤

Simple like that!




Okay, it’s not because Winter is here that we cannot enjoy a fresh Summer cocktail during the Holidays, right? So let’s pretend we’re celebrating Christmas under the sun, feet in the sand, with a fresh ocean breeze in our hair.🌴🌊

Here’s a pimped version of this classic minted drink that you and your children will love! (Of course, you could add some rhum to this recipe… but keep it away from the kids!😉)

– 1.5L of our TAXI juice (5 bottles of 300ml)
– 2.5L of sparkling water
– 250ml of lime juice
– A handful of fresh mint, chopped
– 3 limes, sliced
– 1 cup of pineapple pieces
– 2 cups of ice cubes

In a large punch bowl or pichet, combine everything and stir well. Serve.
Tadaaam! Easy Peasy with TAXI!


Find TAXI > in our mixologist pack
or > in our custom packs

Cove picture: Sanah Suvarna



You love cocktails?

But also like to diversify what you drink during the holidays?

We totally get it.

And that’s why we created this easy cranberry & rosemary sangria.

Simple and so fresh!

Tell us what you think of it.😌

(With or without alcohol, it’s a delight.)

Our juice OXY-3 (5 bottles of 300ml)
1.5L of Sparkling wine (alcoholic or not)
1 L of white cranberry juice
Frozen cranberries
Fresh rosemary

Remove the rosemary needles from the sprig and crush in a mortar to boost flavor.

In a large bowl or pichet, combine everything and serve well. For a more pronounced taste, place it for 30 minutes in the fridge before serving.

Cheers & Merry Christmas!❤

Find OXY-3 in > our custom packs


Vous aimez les cocktails?

Et vous aimez varier ce que vous buvez durant le temps des fêtes?

On comprend totalement.

Voici donc notre nouvelle recette de Sangria à la canneberge et au romarin.

Simple et rafraîchissante!

Dites-nous ce que vos invités et vous en aurez pensé.😌

(Avec ou sans alcool, c’est un pur délice.)

Notre jus OXY-3 (5 bouteilles de 300ml)
1.5L de vin mousseux (alcoolisé ou non)
1 L de jus de canneberge blanche
Canneberges congelées
Romarin frais

Détacher les épines de romarin de la branche et les écraser dans un mortier pour en faire ressortir la saveur.

Dans un large bol ou un pichet, combiner tous les ingrédients et bien mélanger. Pour un goût encore plus prononcé, placer au frigo 30 minutes avant de servir.


Trouvez OXY-3 dans > nos packs personnalisés 




Bowls are one of our favorite things to eat: put everything you love into a bowl and mix together.

That must be why they are the thing right now… Poke bowls, Mexican bowls and Buddha Bowls!

We gotta admit: we like following food trends. So that’s why we created this super healthy, yummy and vegan Buddha Bowl recipe of our own.

It’s the perfect lunch or light dinner. Bon appétit!

🍚For bowl:
– 1 cup of cooked quinoa
– ½ cup of roasted chickpeas
– ½ cup of red cabbage, minced
– 1 mango, diced
– 1 carrot, minced
– 1 avocado, diced
– handful of cashews
– 1 green onion, minced
– 1 tablespoon of curry powder

🍶For tahini dressing:
– ¼ cup of tahini
– ¼ cup of apple cider vinegar
– ¼ cup of olive oil
– ¼ cup of soy sauce
– the juice of one lime
– 1 teaspoon of garlic, minced
– 2 tablespoons of maple syrup

1. Preheat oven to 375°F. Mix chickpeas, the curry, one tablespoon of olive oil, a pinch of salt and pepper in a large bowl. Lay out this mixture on a pan and place in oven for 25 minutes. Stir often.
2. Mix all the tahini dressing.
3. When chickpeas are roasted, put some quinoa into the bowls and add solid ingredients on top. Add dressing on top. Mix well… or eat it that way!😉

We drank it with Samba: available here!


Les bols sont un de nos plats favoris en ce moment : déposez tout ce que vous aimez dans un bol et mélangez. Eeee, oui, ok!🙌

C’est sûrement pour cette raison qu’ils sont aussi à la mode en ce moment… bol poke, bol mexicain, bol Buddha! Il y en a vraiment pour tous les goûts!

Chez DOSE, on l’avoue, on aime bien suivre les tendances culinaires. Alors, nous avons créé notre propre recette de bol Buddha vegan, délicieux et santé!

C’est le lunch ou le souper léger parfait! Bon appétit!

🍚Pour le bol :
– 1 tasse de quinoa cuit
– ½ tasse de pois chiches rôtis
– ½ tasse de chou rouge, émincé
– 1 mangue, en dés
– 1 carotte, émincée
– 1 avocat, en dés
– poignée de noix de cajou
– 1 oignon vert, émincé
– 1 cuillère à soupe de poudre de cari

Pour la vinaigrette au tahini :
– ¼ tasse de tahini
– ¼ tasse de vinaigre de cidre
– ¼ tasse d’huile d’olive
– ¼ tasse de sauce soya
– le jus d’une lime
– 1 cuillère à thé d’ail, émincé
– 2 cuillères à table de sirop d’érable

1. Préchauffer le four à 375°F. Mélanger les pois chiches, la poudre de cari, une cuillère à soupe d’huile d’olive, une pincée de sel et poivre dans un large bol. Étaler le tout sur une plaque à cuisson. Placer au four pendant 25 minutes. Remuer fréquemment.
2. Mélanger tous les éléments de la vinaigrette au tahini.
3. Une fois les pois chiches rôtis, séparer le quinoa et les ingrédients solides dans deux bols différents. Ajouter la vinaigrette au goût. Bien mélanger… ou tout manger ainsi💁

Nous l’avons dégusté avec Samba, dispo ici!

Health Tips Recipes



It has happened to all of us at least once: we’re full of good intentions and decide to make a healthy smoothie, but almost spit it when we take the first sip. But what do you do when you don’t want to throw the weird, bad tasting, beverage in the trash and waste all the good things that you have unfortunately mixed together?

We found solutions for you. They’re super easy and honestly can fix almost every smoothie mistake!



Sometimes, when you put too many raw veggies in your mix, it can taste a bit earthy… Broccoli is good for dinner but a whole bouquet can be intense in a smoothie. What you have to do: add a teaspoon of vanilla extract. It will cover the weird taste, add a little touch of sweetness without being too sugary nor caloric! And if you don’t want it to be sweet, you can add grains or nuts, such as peanuts, sunflower seeds or cashews. It will become creamier with a nutty flavor.



You like bananas, but maybe you’ve went a little bit crazy for your morning drink and it’s now just too sugary? What you have to do: add some lime or lemon juice or a little bit of cider vinegar. Acidity compensates for sweetness!



Its texture is hardly drinkable… You need a spoon, worse: a fork, to consume it. If you wanted a smoothie bowl, it’s okay… but if you were planning to drink it on-the-go, it’s problematic. The solution is quite simple. What you have to do: add some fresh juice (cold-pressed of course!), coconut water or fruits that contain a lot of water, like watermelon for example, to your mix.



It’s not good when you’re “eating” your smoothie, but having the feeling you’re drinking flavoured water isn’t better when you wanted something smoother. What you have to do: the easiest thing is to add ice cubes! Otherwise, frozen fruits, a banana, yogurt or half of an avocado can solidify your beverage just enough.

Now, to your blenders!👩🏽‍🍳

Or, if you don’t want to take the risk of failing your smoothie, check out Dose’s new plant-based Upcycle smoothies: here!

By Cloé Lachapelle


*** picture taken on Unsplash




Because we can make other things than smoothies when we cook with juices… We asked Eve-Lyne, from La Fraiche blog, to create some exclusive healthy, easy and tasty recipes with our juices.

So here’s the first recipe elaborated for this collaboration: Muffins Matcha 2.0, pistachios and raspberries. An ideal recipe for quick breakfasts, snacks for work or for a road trip!

Prep time: 25 minutes

Portions: 12

1 cup of our MATCHA 2.0 juice
¼ cup of melted coco oil
1 egg, beaten
2 cups of flour
½ cup of maple syrup
2 teaspoons of baking soda
¾ teaspoons of salt flower
¾ cup of pistachios, coarsely chopped
2 cups of raspberries


1. Preheat the oven to 400°F.
2. Place muffins paper parchment into a 12 cup muffin pan.
3. Add liquid ingredients into a large bowl. Mix together.
4. Add dry ingredients in another large bowl. Mix together.
5. Add the dry mixture to the liquid mixture. Stir.
6. Add ½ cup of the chopped pistachios and 1 ½ cups of raspberries to the mixture. Mix together and reserve remaining pistachios and raspberries.
7. Fill muffins cups. Garnish with the remaining pistachios.
8. Bake at 400°F for about 15 minutes (after 10-12 minutes, use a toothpick to see if the muffins are ready: put it into one muffin’s center. If it’s dry when you put it out, muffins are ready!).
9. Serve with the remaining fresh raspberries.

* Your muffins will keep for 2 days in a sealed container at room temperature. Otherwise, you can keep them up to 2 to 3 months in the freezer.

Find our MATCHA 2.0 juice here.



Because we can make other things than smoothies when we cook with juices… We asked Eve-Lyne, from La Fraiche blog, to create some exclusive healthy, easy and tasty recipes with our juices.

Here’s the second recipe of this collaboration: a strawberry-chia-Zest breakfast loaf!

Prep time: 1 hour

Portions: 10

1 teaspoon of olive oil
½ cup of melted oil
½ cup of maple syrup
½ cup of almond milk
½ cup of ZEST
1 ½ cups of flour
2 teaspoons of baking soda
1 tablespoon chia seeds
¼ cup of hemp seeds
1 cup of oat flakes
½ cup of fresh strawberries, chopped


1. Preheat the oven to 350°F.
2. In a loaf pan, place a parchment paper that you have previously oiled.
3. In a large bowl, add the melt coconut oil, the maple syrup, the almond milk and the ZEST.
4. In a smaller bowl, mix the flour and the baking soda. Add dry ingredients into wet ingredients and whisk.
5. Mix until texture gets uniformly smooth.
6. Add chia seeds, hemp seeds, oat flakes and strawberries. Mix well. (Keep a few hemp seeds, chia seeds and oat flakes to sprinkle on the loaf before putting it into the oven).
7. Add the mixture into loaf pan. Sprinkle oat flakes, chia seeds and hemp seeds. Place in oven.
8. Cook for 45 minutes, let stand and enjoy!

* For those with the sweet tooth: it’s delicious with a hazelnut spread (Nutella style) or a dark chocolate coulis.

Find our Zest juices here 🙂



Because we can make other things than smoothies when we cook with juices… We asked the talented Eve-Lyne, from La Fraiche blog, to create some exclusive healthy, easy and tasty recipes with our juices.

Here’s the third recipe of this collaboration: a salmon marinated in SAMBA.

Prep time: 5 minutes
Marinade time: 3 hours
Cooking time: 10 minutes

Portion: 1

4 tablespoons of olive oil
3 tablespoons of apple cider vinegar
4 tablespoons of honey
3 tablespoons of Tamari sauce
3 tablespoons of SAMBA
1 clove garlic minced
1 teaspoons of ginger, finely chopped
Orange zest
350 g. of Canadian salmon

1. In an airtight container, add 3 tablespoons of olive oil, the apple cider vinegar, the honey, the tamari sauce, the SAMBA, the garlic, the ginger and the orange zest. Blend together.
2. Add the salmon and toss well in marinade. Refrigerate for 3 hours.
3. Preheat the oven 425 F.
4. Add parchment paper to a baking sheet with a tablespoon of olive oil.
5. Place the salmon.
6. Season with salt and pepper. Place in oven for 10 minutes. Remove from oven and serve.

Find our SAMBA juice : here 🙂