Making Love in the Kitchen

After 14 years of using a neti pot on a regular, almost daily basis – I must admit, I am amazed how overlooked this basic bit of personal hygiene is. Most of us brush our teeth and we usually expect the same of others. In fact, when someone neglects this important bit of personal cleanliness, the rest of us can be easily turned off. How about bathing? What if you knew someone hadn’t showered or bathed in months, years, or worse still, never at all… How would you feel about getting… um, close to them?

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Written by Sondi Bruner from her west coast kitchen. Spinach, kale, arugula, dandelion, chard, collards, mizuna, sorrel. Spring has definitely sprung and these are just a few examples of dark leafy greens that are starting to pop up at farmers markets all around us. You might have already heard that greens are nutritional powerhouses, and here are a few reasons why we love them:

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Bet you’re thinking “mmmmm, how can I learn to make such delicious, raw desserts?” Well, we have the answer! Join guest instructor Lisa Pitman in the kitchen for a confectionary creation workshop, Raw Desserts, on June 9th! With just seven ingredients, a food processor and ten minutes you can create a cherry concoction that will [...]

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Before the treasures of the first spring greens of Wild Leeks are gone, you must, must, muuuuuuussssssttttt make this amazingly, amazing, awesomely, awesome town pesto. Let this be the first thing you start devouring when in season.
Here’s the thing ladles and gentles, there is nothing, I say nothing, better for us than eating what’s sprouting up at our feet no matter where or when we be living. That means go seasonal! It’s wild leek, stinging nettle, dandelion and fiddlehead season. Enjoy what momma nature is giving us!

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I can’t believe how time flies. We interrupt our usual Friday Creed post to share some pics from the full house fun I had a couple weeks ago at Loblaws when I did my cooking thang over their way. They’ve got quite the fancy pants kitchen at Loblaws Carlton and I loved playing around in there. The trickiest bit for me was not so much the cooking bit but working out two amazing recipes that would use exclusively whole and organic produce. I wanted to design two extra special dishes that would introduce Loblaws customers to some brand new whole food ingredients but also not be too unusual or difficult that they wouldn’t want to tackle them on their own once they got home. I settled on my famous cream of broccoli soup, using some fresh made almond milk, along with a beautiful produce rich quinoa salad (recipe below).

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We’ve got a new feature here on the Love in the Kitchen blog- we asked some of our all time fave peeps and superheroes the same five questions and asked for their heartfelt responses. The result? A super sweet glimpse into the inner workings of some of our UnDiet vibrant living rockstars! Do you know Chef Doug McNish? You must – and if you don’t, what rock do you live under?? He is a raw vegan chef and recent author of the AWESOME cookbook Eat Raw, Eat Well. We asked him to play along and he happily obliged. Check out his responses below!

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Written by Josh Gitalis, a sweet, sweet member of Meghan Telpner’s Superhero Posse. He is our Superhero Therapeutic And Evidence Based Nutritionist. Read Josh’s bio here. One of the most popular supplements on the market is the multi-vitamin Centrum. What many people don’t realize is that this multi-vitamin is probably doing more harm than good. A Few Centrum Facts: Centrum is a product produced by the company Pfizer, one of the largest pharmaceutical companies in the world.

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You ready for this? Can you handle it? I know, I’ll hold you’re hand and we can move forward together. As I mentioned yesterday, some things are changing around here- exciting things, I’d like to think! We’ve been assessing over here the best ways to get information out. Our goal is obviously to reach loads of people, but we also want those people we reach to have absolutely amazing help and guidance along the way. We have found that this has been amazingly achieved through our recent batch of online programs like The Fab Detox and The Gluten-Free Cleanse. If you’ve been following us on Twitter you may have seen some tweets going up last week about the new things brewing. Last week we began the process of putting much of our in class course content onto video to be able to offer workshop attendance and all the knowledge we share to you, wherever you may be.

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Right? What did I tell you my little homegirls and pancake loving men? Nothing, NOTHING beats a lazy Sunday morning with chocolate covered chocolate pancakes and a side of steamed apples, blueberries and green tea. Before I get into the greatness of this breakfast, I want to just drop a little note in to say that some things are a changing around these parts and some might just affect you. Come on back tomorrow for the announcement. And moving along… Last weekend, up North at the cottage (remember where we were loving all over the wild food), I got to work wooing my fiancé (ha! second use so far on the blog) with brand shiny new recipes. I tell you, if the way to my heart is through beaches and bicycles the way to EVERYONE’s heart is through chocolate for breakfast.

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What would life be like without plastic? Could imagine a week? Maybe start with just a day. Actually- imagine what a meal would look where no ingredient had any contact with plastic. See what, I mean?

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As you may have noticed with the creed breakdowns, they’re not all about food. I have said it over and over and over and over again that there is so much more to sweet, sweet health than what’s on our plate. Last week when we chatted about fueling our lives, there was much having to do with being outdoors, and being with the most amazing people we know. The truth of the matter here is that if we can fuel our lives, the sweet side effect is nourishment for the soul. You know your soul is nourished when you wake up in the morning feeling great. You look forward to your day- who you will see, what you will do, what you might discover- with a sense of childlike appreciation for whatever comes. A nourished soul is one that radiates love and kindness (even when you get really nasty emails like the few that landed in our lap this week). See- a nourished soul can take compassion on those that are struggling – whether it be with grief, or fear, or stress or just plain old exhaustion. A nourished soul can recognize when the less nourished souls may be projecting their icky crappola on you, knowing that it’s not actually you and avoiding getting caught up in it.

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We are huge, huge fans of Marion Nestle here in the kitchen. When it comes to food rockstars- she is at the top of the list. Author of awesometown books such as Food Politics and What To Eat (plus tonnes more), she is also Professor of Nutrition, Food Studies and Public Health at NYU. Ms. Nestle is truly at the forefront of the food advocacy movement. Sounds like she might know her stuff, huh? We had a few Qs for her- check out her insightful responses below.

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To celebrate the final pass off of the manuscript of my book (more exciting book news coming soon, soon, soon), I ran away with my, um… superhero clinical nutritionists / fiancé (there, I used the word) to enjoy the very first sparkle of spring out at my cottage. The treats of spring seem to have sprung early and we had quite the adventure. There is nothing more rejuvenating for us than getting out of the city, breathing some fresh air, eating some amazing food (and wowza did I cook up a feast this weekend), getting our hands dirty (literally, as we dug for the wild leeks) and sleeping lots. That my lovers is what I call a retreat.

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We are now officially at the halfway mark of my 10 week cooking program and I must say that having 12 amazing people come by the kitchen once a week to learn, create, cook and dine together is surely the second best part of my job (you know retreats will always take first!). If you have used any of my recipes, you know that they are not always as descriptive as perhaps they should be. I sure learned this lesson in editing my cookbook. Personally, I think that’s what makes them extra super amazingly special. Maybe it’s that I am a Montessori kid and was a given a little freedom in how my edutainment learning was gonna go. All I know is that I have one rule in my kitchen when it comes to cooking. Read the recipe, understand the recipe, then own the recipe.

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Psssst- have you heard the news? We are offering a sweet, sweet deal with the purchase of My Nut Sack! Check out all the details below and hurry on over to our shop-this offer will only be available until Monday. Can we talk about nut sacks? I can’t help but get a giggle from my peeps whenever I mention my Nut Sack- but really, there is no better name for it. Once the initial novelty (and shock, perhaps) of the name wears off, peeps are thrilled with this handy kitchen tool. Yes, it makes the creamiest most perfect nut and seed milks- but did you know it can also be used in place of cheesecloth to make your own sprouts? ‘Tis true, my lovers.

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