One of my favourite things to do in my free time it to take on kitchen projects. This can range from re-filling spice jars, brewing some kombucha, plotting and planning to create the best gluten-free pie crust there ever was, or this little ditty here.
Summer is a time of fun, sweet fun, but as Jen has been enlightening all of us, it also does not need to be a time for consuming poison, gross poison (dressed up as ‘summer favourites’). Hence her breakdown yesterday of the Dairy Queen Ice Cream Cake, or what I am now referring to as the “Toxic Hydrogenated Oil and High Fructose Corn Syrup Cake-Shaped Frozen Food Processing By-Product”. Not for consuming my fair ladies, gents, moms and kiddies. A treat is not a treat if every ingredient in it lends itself to killing you softly. You with me here?
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There are two common questions we get when summer time rolls around:
1. What’s the best camping food and trail mix?
2. What’s a great veg friendly summer BBQ recipe?
The camping/trail mix thing I’ll share with you next week, but the BBQ thing- I have an answer for you right here and now and wozers is it delicious.
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I stopped eating dairy 4 years ago. If you asked me 5 years ago I would have said that would never happen. I thought vegans were a little too out there for my liking and I LOVED my dairy in whatever form it came. That all changed when I discovered the wonders of almond milk. Once I had my hot little hands on this amazingly smooth, creamy, delish dairy substitute I was hooked and I knew I could kiss dairy goodbye. For as long as I can remember dairy hasn’t left me feeling top notch. I am sure you can imagine what happens to your insides and outsides when a food doesn’t agree with you and yet you keep on eating it. It wasn’t until I eliminated dairy that I realized how bad it had been making me feel.
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A few things you may not know about me.
For one, I’ve never in my life had a McDonald’s Hamburger. Now, this is not because even at the age of 5 when I was going to McD’s birthday parties I knew they were filled with toxic filler and the food equivalent of toxic waste. It’s because I was sure they also caused Chicken Pox. I’ve never had either and somewhere in my weird, creatively eccentric child mind, there was a connection.
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Posted in Dessert, Health, Vegan, Whole Food on May 11th, 2011
Guest post by Marie Poulin
I first met Meghan in the fall of 2009. In the summer, I had been looking for vegetarian cooking classes as a birthday gift idea, and I landed on Meghan’s website. Back then it was a little more “homemade”, and I had difficulty finding what I was looking for. I didn’t have the patience to dig (I am a web designer after all), so I left her site, and ended up going with wine tasting classes instead.
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Posted in Health, Podcast, Raw, Vegan on Apr 19th, 2011
Guest: Philip McCluskey, of Loving Raw, lost 250 lbs on a raw food diet! 250lbs!!! That’s like two of me! He did all on his own, by reading about it, trying it, and of course, now living it! He may not be all raw but he is all dedicated to eating whole and healthy, while maintaining balance and best bit is- he travels around the world motivating other people to take ownership over their health and see it through to the bright side. Wowzers, did I love talking to this man!
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Oh my goodness was this the best “Leftovers For Lunch” lunch that I’ve ever had! Remember that barley salad I shared last week?
Well this is what I did with the leftovers. Given that I write a food blog and am forever trying to think of new, inventive and easy ways to re-purpose recipes and leftover- mainly because it cuts down on my workload, I tend to only eat things once, then have to find a new and exciting way to enjoy them.
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Now, who doesn’t love sucking on some sweet and salty nuts? I know I sure do. A good handful is usually all you need to satisfy that desire. More than a handful would surely be a waste. Seriously. We love nuts. They are quite the indulgent treat. As adults we crave foods that are high in salt, fat and sugar. So what really could be more addictive than amazing quality nuts lightly tossed in maple syrup and sea salt and dried out to perfection? It really is a true celebration of love in your mouth.
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Oh what a holiday we had! So much fun in the sun. And oh so much cooking of the local goodies. As always happens when I come back from an adventure, I have learned so much and now have so much goodness (or should I say, greatness!) to share.
One of the sweetest things about coming to the island of Jamaica and staying in a private cottage as oppose to a massive resort, is that have to no choice but to eat only locally grown, market available food.
I love going to the ‘bend down market’, appropriately named because you have to bend down to see the goods. I love the chaos and commotion and checking out the foods I have never seen before.
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Posted in Raw, Recipe, Sweet Treats, Vegan on Dec 8th, 2010
As I may have mentioned before, I taught 19 classes in a little over two months. Some of those classes get repeated and you know what? I don’t really like doing the same things twice. The recipe below was from a sweet treat recipe I often use in my Veggie Transition Workshop.
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Now, I’ll admit that this hummus looks a bit like poo. But so does re-fried beans and this is so much better, but tastes the same. I think. I don’t actually think I’ve ever had refried beans but you could definitely use this recipe in place of refried beans in your favourite layered dip or burrito. That’s right, we’re taking this miso hummus to mexico!
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Posted in Health, Vegan on Nov 18th, 2010
Everyone I know who works from a home or kitchen office, as the case my be, has their go-to places for meetings. I will often see people in my kitchen, but if it is a mess or if my kitchen assistants or I don’t have time to make a proper lunch, I do the next best thing which is hit up my off-site boardroom, better known by peeps in Toronto as Fresh. Fresh restaurant, with three locations in downtown Toronto is kitchen-away-from-kitchen boardroom. I suppose I eat there at least once, if not four times a week and I am always amazed/excited by how busy it always is.
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Posted in Disease Prevention, Podcast, Raw, Vegan on Nov 10th, 2010
Douglas McNish, once over 250 pounds went to a raw diet to regain his health and reach optimal weight. He has since transformed his whole life and is now the executive chef of one of Canada’s leading vegan and high raw restaurants, Raw Aura. We couldn’t stop talking about great food!
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Posted in Vegan, Video on Nov 9th, 2010
Pumpkin recipes abound this time of year. I’ve put up a few myself. So many of them call for pumpkin puree and most of us then hop over to the store and buy a can of pumpkin. But see, pumpkin doesn’t grow in cans. It grows from the ground and grows a-plenty locally and it really isn’t that much trouble to do the right thing by your pumpkin and make your own pumpkin puree from scratch.
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Posted in Entree, Recipe, Vegan on Nov 2nd, 2010
A few weeks ago, we posed the question on Twitter asking what everyone’s fave comfort food was that they wish could be healthified. Later that week, I had the pleasure of interviewing Doug McNish, Executive Chef of Raw Aura restaurant for a future podcast and asked him what his healthy version of mac and cheese would be. It sounded a lot like what I have created here for you.
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