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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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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Food Rules Made Simple [ 13:24 ] Play Now | Play in Popup | Download (967)

Ryan Storm, restaurant reviewer and food blogger based out of Toronto- his age may surprise you, since his wisdom is far beyond his 11 years. He has a simple approach to clean eating and he is a lover of locally sourced, organic foods that come in a delicious package. He was most recently featured in the National Post, and can be found reviewing some of the city’s best restaurants here. In addition to this, Ryan has once of the most interesting collections of deliciousness in his fridge. Curious? Listen up to his uber wiseness… “I am not your average 11 year old eater, so, please do not suggest McDonald’s, because I would rather starve than go there!” True that.

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Before you plant, stay the heck away from these Monsanto owned and/or engineered seed varieties. Barftown.

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Have you reserved your spot yet in the Gluten-Free Renewal Cleanse? You know the one right? The 30 day challenge to help you kick gluten to the curb? We have just a few spots left so go on and get one! As for our pizza- we did a lot with it. A whole lot. You know why? Because earlier in the week the best thing ever happened to us. A very attractive gentleman, wearing a sweater that made us all want to curl up with it/him, showed up to the kitchen with a giant box of vegetables. Is there anything better than a hottie with a large butternut squash?

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How can you make a difference through your relationship with food? At The Cutting Veg Organic Farm, we try to inspire and support people to take action in their relationship with food to improve their quality of life, while making a difference. Remember, a healthy world starts with healthy lifestyles.

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Welcome to Meghan’s Extra Crazy Super Simple Lesson On Nutrition- and no, I don’t need 2 million in funding to effectively communicate this.

See that plate above. That’s a healthy dinner. It’s mostly vegetables purchased from the local farmer’s market. There is also some black rice with grilled onions, a little piece of wild halibut that’s been poached and the veggies include asparagus, red and orange bell peppers, zucchini, tomatoes, green beans and some romaine lettuce salad- all seasoned and dressed with some good oils, sea salt and not much more.

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Ever wonder what a CSA is? Allow our gardening and farming superhero Daniel Hoffman of The Cutting Veg to explain.

Community Supported Agriculture (CSA) is a mutually beneficial partnership where peeps receive fresh, local, organically grown produce weekly, while supporting local farmers and sustainable growing practices. The CSA model is one that has become hugely popular among veggie-lovers, over the past several years.

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Are You Ready For Health?

You are! You are for sure!!!

We all know that creating a super powered community around healthy living is the surest way to:

1. Make it stick
2. Make it fun
3. Make us not feel like total and complete social outcasts.

This is why the “group” component of my group coached programs, using my eBooks as a guide to follow, is so flippin’ fun and equally important, so deliciously effective and sustainable.

I spent New Year’s Day at a smoothie party where we feasted on collard wraps and super smoothies and elixirs. It was awesome, especially after a night known for indulgence and boozing, to share a lazy afternoon with like minded peeps. It is rather insane that it is more socially acceptable to smoke cigarettes than drink raw chocolate drinks. It is strange that we feel people need convincing to ‘eat healthy’, which seems like it should be the only way people should want to eat, or that being the ‘healthy one’ becomes the hindrance when friends and family are putting together a menu for a meal.

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Well if Okra as a top post was a massive surprise, this one is the complete opposite. Kale chips have enticed the main stream over to the green and leafy side for a while now. And this is the best way to eat it for sure!

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I love that this one made it into the top five posts. There is a very great lesson in this recipe and that is, don’t be afraid to play around and experiment. This recipe was created by a massive amount of rice I had leftover from a class and has turned into many people’s favourite crackers. Don’t ever throw out extra food, there is always something yummy that can be done with it, and if it doesn’t turn out- at least you had some play time anyway.

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Before I get into the discussion of wise choices when it comes to personal lubricants and my easy recipe to make your own safe and edible variety, it is first my duty, as a natural health cheer-leader to offer tips on how you can become a super-powered self-lubricating woman.

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Do you know what spermicide is? I mean, I assume you know that it can be squirted up into the nethers and that you can also buy condoms laced in this sperm-killing serum, but do you actually know what is in it? I know you are now wondering, so allow me to explain.

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To celebrate Making Love In The Kitchen’s first birthday, the bestest posts of the last year are getting another turn in the spotlight. These were selected either because they had the most traffic or should have. While together we stroll down memory lane, I will be away on a farm with no computer! We’ll chat [...]

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