Making Love in the Kitchen

As a natural foods chef, I spend most of my day creating menus and cooking healthy meals for my clients and their families. All of my meals are whole foods based, local as possible and often all-organic. But by the looks of the dinner parties, cocktail soirees and celebratory brunches I put on weekly, you’d hardly know the food I serve is all-natural, or heaven forbid- healthy. Because you see, although my clients are often already on the healthy train (or well on their way, by hiring me!) their guests often are not. It’s my job to create a menu that will satisfy even the pickiest of eaters, and impress even the most hardcore fast food addicts of the bunch. So when Meghan asked me to do some posts on healthy entertaining, I agreed without hesitation- this is my area of expertise. My goal is to show you how to impress your guests with healthy food- no arguments or wrinkled noses in sight.

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I know that my readers and friends of my readers get their vegan underthings in a tangle whenever we hate on soy over here. I know. I understand. It goes beyond dietary choices to animal rights and cries for compassion. The point we continue to try and make, however, continues to be missed, or misunderstood. We’e not saying you have to up and start mowing on the farm animals if that’s just not you’re thing. Allow this to be another attempt to help you understand why soy does need to have a conscious place in your diet.

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April showers bring May flowers- or something like that, right? Well, the weather might be a bit wonky but spring has certainly sprung and goodness is abound! If you are able, you must must must make your way to your local farmer’s market and pick up some seasonal fare (need a good reason why? Here’s five good reasons!) If you are needing some seasonal inspiration, check out these three recipes below made with our favourite spring time delights. Happy weekending, peeps!

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Dance Like A 4-Year Old

Have you ever seen a 4-year old dance? Of course you have. There is nothing sweeter in the whole wide world. They move how they want to move- sort of the music but mostly just moving and grooving however they’re heart desires. They laugh. They’re silly. And perhaps most of all- they don’t give a flying kazoo who is looking or what those lookers are thinking. That is what dancing like a 4-year old is all about. Letting loose, shaking the wiggly in your jiggle, lightening the mood, lifting the world up off your shoulders and letting your cares shimmy and shake right on our of your soul.

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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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Last week, we announced some super exciting news about upcoming projects-and that my collection of e-books would be going into the “vault” this week. I promise this is a good thing- but I know a lot of peeps were eager to get their hands on the goods before they go. Since my website was being a bit finicky over the weekend, we are extending the sweet, sweet offer for the next 24 hours so make sure you hop on over to our shop and take advantage while you can. Use the coupon code “byebyebooks” with the purchase of 2 or more e-books and see your awesome savings upon checkout. (Pssst- the discount only applies to single books, not collections).

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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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