Making Love in the Kitchen

It all started with this gorgalicious ceramic dish with a lid that I picked up at my absolute favourite-if-it-didin’t-exist-I’d-be-naked-store Anthropologie. I saw it and immediately thought, TAGINE central. I don’t know why. Just something about being able to open that lid, have the steam burst out and my getting to announce a fine tah-dah to my dining companion.

The thing is, I am pretty sure I have never actually had a tagine before that I liked. They most often had lamb in them and I am just not that in to eating laaa-aaaa-aaamb. But when fall rolls in, something in the abundance of root veggies at the market, combined with my desire to eat cozy food and not have to work that hard for it, made this one bought adventure a must.

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Holy superman-monkey-balls was I blown right on away over the response I got to the announcement of my brand shiny Culinary Nutrition Expert Program. I can’t believe it is almost full. We will be adding a 2012 date shortly, as soon as I work out if I can run a second retreat. You know what I LOVE most about the goodness we’re cooking up? It’s how far and wide this info is stretching, being received and being shared.

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There is something so striking about the pomegranate. Not just striking but uber sexual. This fruit is the ultimate symbol of fertility! Bring on the sexy fruit my lovers. And not just sexy sexy but sweet, tart, tangy and tantalizingly delicious!

Right when you cut it open and reveal those little ruby gems, you know you’re in for a real treat. I think the abundance of gorgeous and delicious pomegranates is one of the few things I enjoy about the winter months. And sadly, pomegranate season is coming to an end! Well, we better give this fruit some lovin’ while we still can

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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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Up until recently, I wouldn’t have had an answer for you either. Barley salad? Who on earth eats pearl barley other than my grandmother? She actually never really made it into a salad. She usually added it to her vegetable soups and I stopped eating those after she inadvertently poisoned me with MSG.

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Finally! A cancer fundraiser that actually sort of makes some sense. Mushrooms Canada did a fundraiser in October to help raise money for the Breast Cancer Society of Canada to support research for the prevention, early detection and treatment of breast cancer.

A fundraiser that makes sense… sort of.

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One of the challenges in our 21 Days To Health program is to eliminate and/or reduce the use of daily cosmetic or personal care products in favour of a safer, more natural ones. In my post last week, I asked the question about What Stinks In My Panty Hose where I question how I could still smell a perfume in a pair of tights, seven years later. An interesting discussion came up as the Question that day was about what product is the toughest to give up or change.

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Only two spots left for the February Retreat. Just saying… And the holidays 2011 class prices will be going up a little from January 1st. Register early! Brand new eBook 21 Days To Health now available. Get your copy now! All this week, we’re reviewing the top posts of all time on Making Love In [...]

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I love when really healthy things become a runaway hit! That’s what happened with my turmeric tea. Coming in at # 3 for top posts of all time is this amazing healing bevy- turmeric tea. The health benefits are endless, the taste is acquired but once that taste is there for this treat, nothing will warm you up better.

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I had so much fun in California with the family. I love going to yoga there where, even after four years of regular practice, I feel like a beginner. I get pushed to my limits in so many ways. Sean Corne aptly asked all of us at the end of her class “To be brave enough to dive in and realize what love really is” and Annie Carpenter, who “suggested we get comfy as we easily tuck our shoulders in behind our knees”. Yes, think about that one. Nothing like a great dose of humbling to get you out of your ego, on to your mat and practicing the patience and presence that is the gift of yoga.

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Have you been to one of my classes or workshops yet? If not, then you wouldn’t have any idea how horrible I am at following the directions on a recipe, especially when it comes to my own.
I really have a hard time following rules, guidelines, instructions, and directions. I prefer to follow the ones I make up in my own mind. This habit sometimes finds me lost, sometimes finds me dressed inappropriately, but more often than not, results in unexpected adventure.

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Was I the last to know that edamame grow locally? I don’t ever remember seeing them at markets before and suddenly I see edamame and okra everywhere. Living alone, I sometimes have really odd meals and I can tell you with only a touch of shame and sprinkle of embarrassment I ate a massive plate of edamame for dinner.

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You know you’ve been on a super whole foods kick for a long time when a couple pieces of grilled tofu becomes a treat. At the (free!) food demo I am doing at the Veg Food Fair this weekend, and with my Veggie Transition program I stress going veggie and doing so soy free. Why?

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CUGQ47W8SFU7 This is a lobster mushroom. Wanted to show this creature to you from every angle. I bought this sweet sweet forest baby at last week’s Trinity Bellwoods Market. It smells like a mix of fish and the powers of the universe.

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Guest Post from Erin Budd. I joined a CSA this year, and so I picked up farm fresh fruits and vegetables of the season once a week right by my house. One nice thing about it is that it forces me to try new things that I would never think to purchase otherwise.

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