From Sha Sha….with Love!

Last Monday, family day – Ryan and I went to the Sha Sha Co. factory. If you aren’t familiar with this incredible product line, it is about time you are! Sha Sha Bread Co is a Canadian bakery company that is responsible for making some of the most incredibly nutritious and tastiest products on the market. From a variety of sprouted breads, to delicious heart shaped cookies, and more recently launched is their new bio buds and a sprouted buckwheat snack.

I have been in love with thier products (breads, pizza crusts, flatbreads) for years now, as they embrace spelt as a staple grain, they take pride in the baking process by soaking and sprouting their grains and everything they make just tastes so good and is made with love.

I will be featuring some of thier products at our wedding and Ryan will be fueled on ShaSha goodness for his treck to the north pole – see more here!

It is one thing to love a product and buy it and use it. But it is another thing to actually meet the creator himself, Sha Sha, and go to visit the factory. Everthing just seemd happen coincidentally. Ryan and I were planning to go and visit the factory on Family Day, and just the weekend before, I attended the annual Organic Groweres Conference and listened to Sha Sha speak at two seperate lectures over the weekend.

Sha Sha is purely passionate about what he does. He is a baker at heart and wanted nothing more than to make the most nutritoius breads and baked goods. He set out on this mission and now has a full thriving business because of it. I can totally relate to this, as a good business just doesn’t come with hard work and money – it comes with passion and love. Something I take pride in everyday with my own business. So after hearing the voice behind the breads and goodies I have been indulging in for years, this made me even more excited to visit his home…the ShaSha Co. factory.

I call it a home, because that is truly what the factory felt like. Being a family run business – it is has the warmth and feel as if we were invited into Sha Sha’s home. With kids and families part taking in the free event on family day you could just see how excited kids actually get about their products. Using bright colours and friendly packaging also thier facility is nut free – which opens it’s doors to even more avenues. The factory also implements green practices that have the environment in mind like re-using water, being efficient with energy and power usage, managing waste and paper trails and sourcing local and organic products as much as possible to keep the costs and travel emissions low! Sha Sha is truly innovative in everything that he does and we all get to benefit from it as a result!

The array of products that Sha Sha offers

Sha Sha educating his visitors

Lots of Love!

Ready to be enjoyed!

Happy with our goodie bags of treats!

Can’t all factories be like this? Filled with love, making delicious happy and healthy products that everyone can enjoy?

Thanks Sha Sha for being a frontier!

Have you tried Sha Sha breads or products? if not…..

Tell me why you love them and I might just send you some delicious spelt ginger heart cookies!

Move over Whole Wheat. Here comes Kamut!

When it comes to whole grains, I feel like Kamut or better known as khorasan always gets the pushover. It is all about whole wheat, rye and even spelt gets the spotlight more than Kamut does. I even notice that I use spelt most of the time in my recipes (unless it’s gluten free). There is nothing wrong with spelt, don’t get me wrong. But there is something very special about Kamut and it is time it gets some attention! In fact before I go on, something very interesting that I just learned and would like to share is that Kamut is not actually the name of the wheat variety, it is the brand name. khorasan is actually the name of the grain that we know to be Kamut. Interesting fact..huh! Or maybe you already knew that. You can still refer to that grain as Kamut, because the grain has been trademarked under that name!

But here is a little more info directly from the source:

KAMUT® is the name of the BRAND, not the wheat. One of the biggest misconceptions about KAMUT® Khorasan Wheat is that the name “Kamut” refers to the type of wheat, while in fact, KAMUT® is the branded name. Bob Quinn, Founder of Kamut International, wanted to assure the quality of the organic, heirloom grain, khorasan wheat.  Under the brand KAMUT®, consumers know they can trust this wheat will always be grown certified organic, will always be non-GMO, and will never be altered or modified. KAMUT® brand khorasan wheat is grown under strict production guidelines and every field is tested for high quality standards.  Go to http://www.kamut.com/en/trademark.html for more information about this like how “KAMUT” was picked as the name!

The reason why most people don’t use whole grains or unknown varieties is because people are just not informed. It doesn’t mean they don’t like it, they just don’t know. Once they taste it, it surely gets the seal of approval!

Kamut has a whole host of health benefits. Not only does this whole grain provide our body with complex “slow burning” carbohydrates but it is also high in fiber and other nutrients. Kamut in particular is considered a high energy food that is also high in protein and doesn’t cause the same kinds of problems that whole wheat does in our body in terms of gas, bloating, pain and cramping. (The same goes for Spelt, Barley, Rye and Oats they are all very similar). Individuals who are even intolerant to wheat, do very well on Kamut (but not if you have Celiac Disease). It is high in antioxidants, easy to digest and overall causes less allergic reactions and over all discomfort. However if you are gluten intolerant of have Celiac – then you would stay away from Kamut and the above listed grains all together and go for grains like quinoa, buckwheat, amaranth, teff, milled and brown rice.

Recently I have been experimenting with some different brands of Kamut flour but my latest favourite is from  Grainstorm, a local Toronto company that specializes in hand milled fresh grains. I picked up a bag at the farmer’s market a few weeks ago and have been experimenting ever since. The good thing to know is that Kamut can replace whole wheat flour in equal amounts in any recipe. You will get a grainier, chewier richer texture with Kamut. you will be pleasantly surprised and you can actually taste the difference!

One of my favourite muffins to make this time of year is Carrot Ginger – they are like mini bites of carrot cake. So good!

Approx. 4 mini muffins equals 2 regular size muffins, but it’s hard to keep track they

they are this small!!

Spiced Carrot Ginger Muffins

What’s in it?

2 cups whole grain Kamut flour

1 teaspoon baking powder

1/2 teaspoon cinnamon (I like to use a lot!)

1 teaspoon baking soda

1/2 cup maple syrup

3/4 cup vanilla rice milk

2 organic eggs or 2 tbsp ground flax soaked with 6 tbsp water

2 tablespoons applesauce

2 tablespoons grapeseed or coconut oil

2 medium carrots, grated

1-2 tablespoons ginger, grated

1 cup raisins

What You do!

1. Preheat oven to 350F
2. Mix dry ingredient
3. Add wet ingredients (along with raisins, carrots and ginger)
4. Stir until combined
5. Pour into mini muffin cup trays (makes approx 36 muffins)
6. Bake for 12-15 minutes

For full size muffins- Bake for 20-24 minutes (makes approx 18 muffins)

Have you tried Kamut?

In what or how?

Please share!

Holiday Helpings!

This may sound like a challenge, but you can enjoy delicious food this holiday without restricting  yourself (or indulging for that matter!). It is not about dieting and sitting across the table wishing you can eat something that you told yourself you couldn’t. It is about taking control. Make the right choices this year, because you can treat your holiday however you want!

Maybe this year, you offer to make some of the side dishes, desserts or goodies. Or at least have something small with you to nibble on that is healthy and tasty. You never want to be left without options that don’t suit your goals or your taste buds! You don’t have to give in to the 4-5 course rich and heavy meals and all the holiday candies, sweets, desserts that may be delivered to our door or are laying on your table. If you have to go for that “once-a-year” something, then treat yourself to a small piece and enjoy every bite. You never want to approach the holidays dreading the amount of food you are going to eat…just approach it with peace and let yourself know that you can still enjoy the holidays without guilt.

Here are a few more helpful tips:

If dinner is not at your house – have a small meal before you go (vegetable juice, smoothie, bowl of soup, veggies and hummus with crackers)

Bring a  flavourful and colourful holiday dish with you ( Citrus Wild Rice, Apricot Muffins, Quinoa with Porcini, Green Veggie Soup, Yam Pecan Tart)

Load up on veggies - if there is a salad or steamed veggies available – double your dose of them and leave only a small space on the plate for other things.

Wait before you have dessert - sip on herbal tea, let your tummy digest dinner before you indulge in dessert. Or better yet bring your own healthy and guilt free dessert – Ginger Date Cookies!

Get to the gym or go for a long walk - you will feel better  knowing that you can burn off some of those (extra) calories (even if you did cheat a little!)

Sip on wine if you must – watch the eggnog, beer and other rich holiday drinks. These all have calories that can add up!

Make time for bonding – have after dinner activities that are fun and keep you away from all-night nibbling!

Approaching the holiday dreading the amount of food you’re going to eat is no fun. So take control this year and give yourself the gift of eating good food, in moderation. If you must give in, to that second helping – do it with gratitude and pleasure not with guilt and disappointment. The only one who will be left upset in the end is you!

Date Ginger Coconut Cookies

Ingredients:

2 ½ cups spelt, kamut or oat flour

2 cups rolled oats

2 tsp cinnamon, nutmeg or allspice

1/2 tsp sea salt

1 ½ tsp baking soda

1 cup chopped pitted dates (I like Medjool)

1 cup unsweetened shredded coconut

1 cup maple syrup or coconut nectar

¾ cup coconut oil

1-2 tsp grated ginger

zest of organic lemon or orange

1 tsp pure vanilla

Procedure:

1. Preheat oven to 350F.
2. Prepare baking sheet with parchment paper
3. Whisk together flour, oats, baking soda, cinnamon and salt in large bowl.
4. In a separate bowl add in dates and coconut and stir to combine. Add the syrup, oil, ginger and zest and vanilla and mix just until all flour is absorbed.
5. Drop heaping tablespoons or large scoops of the dough onto the baking sheets, spacing them out evenly.
6. Bake for about 12 minutes, until golden brown.
7. Allow to cool on a baking rack for a few minutes and enjoy!

Sugar n’ Spice

If there were two words to sum up the month of October it would be sugar and spice. Sugar is what makes Halloween so popular. It is not the fun and cute costumes, the pumpkins or the decorations, it is the empty calories that fill up the bags for millions of kids all across North America that make this holiday so memorable. If you were to rethink the concept of Halloween -you could change this and still make it fun and full of “sweetness”. Not to mention, you would be doing teenagers and kids all over a huge favour in the long run. In case you didn’t know, there are so many delicious healthy treats that you could be giving out on Halloween. If you’ve got kids of your own, you could be doing what a friend of mine does, Halloween in reverse. Invite all of your kids friends over…and make them most decadent chocolate cake, cookies etc. using natural organic ingredients, whole grain flours, maple syrup, real cocoa powder and then later have your kids hand out naturally sweetened lolly pops, chocolates, gummies, or anything else that is fun and naturally “colourful”. That way your kids can still dress up, get in their dose of sweetness and have a great time!

On a whole other topic…there is spice…the almighty contrast that compliments sweetness. Spice is thrown in the mix because the fall season begs for warming spices such as cinnamon, cloves, nutmeg, ginger, cardamom. All delicious and all can bring flavour and natural sweetness to anything created in the kitchen. One of my favourite things to make this time of year that blends both worlds together is cinnamon baked apples. Not only are you getting the natural sweetness from the apples, which of course would sweeter if they are local, but they are full of fiber and taste delicious when they are baked. Then you top them off with a scrumptious mixture of maple syrup, brown rice syrup, raisins and some nuts such as almonds or walnuts. There is no healthier way to have dessert, snack or breakfast then to bake up some apples and top them with this glaze and spices such as cinnamon and ginger. These spices are warming and compliment the apples – what better combination than apples and cinnamon ?

So get your sugar n’ spice on and have fun with some “natural” alternatives to sugar and some warming spices and make this time of year, happy, healthy fun for the whole family!

Happy Halloween!

Baked Cinnamon Apples

Ingredients:

6-8 organic apples (braeburn, fuji, honey crisp, royal gala)

¼ cup chopped raisins

1 cup almonds or walnuts, chopped or ground

1 tbsp brown rice syrup

1 tbsp maple syrup

½-1 cup apple juice

1 tbsp cinnamon

Fresh ginger

(optional extras clove powder, cardamom pods,  allspice)

1 Tablespoon Coconut oil

Preheat oven to 375F

1. Core apples, leaving the bottom intact to prevent leakage
2. Finely grind or chop nuts by hand or in a food processor. In a medium bowl, combine ground nuts, cinnamon, raisins and syrups and mix well.
3. Stuff the mixture into each of the apples and place them into a small glass baking dish.
4. Pour the apple juice on top of the apples and into the baking dish.
5. Bake in flat corning ware greased with coconut oil, uncovered for 20 minutes and baste apples with juice at bottom and continue to bake for another 20-30 minutes or until tender.

Stirring Things Up!

It’s always good to stir things up every now and then. Whether it is in a salad bowl, a pot of soup, a blender or a wok – it is easy to make a nutritious meal out of a combination of great ingredients. As simple as it is to make a stir fry, I find that often people are very intimidated to “stir” things up in their own kitchen. I often get asked by my clients or participants at workshops and even in my cooking classes – “what do I put into a stir fry? how many veggies can I use? what type of protein should I use? how do I make a “healthy” Teriyaki sauce?” These are all great questions, but it is much easier than people think to make a great stir-fry. I just tell people to just get creative and have fun! What you need to get started is a wok or a large stainless steel pan. I use Titanium cookware for my pots, pans and woks- they are great quality, conduct the best heat, non coated and rarely get burned or have stuff stuck to them – so in essence perfect for a stir fry! Once you have that all set, get your stove top turned up to high heat, throw a little grapeseed oil or coconut oil in the pan (two great oils for high heat cooking) and start stirring. You need to be quick, small movements, always keep the veggies moving. Don’t ever let them stay in one spot for too long. You want to cook them, but just a little – a really good stir fry will have crisp, tender and colourful veggies – that are just lightly cooked. There is nothing worse then a wilted brown, dark and soggy stir fry!
What I love about making stir fry’s – is that you can get as creative as you want and just throw anything in there. You can make a different combination every time! So there really should be no stress about choosing the right vegetables. For starters it is always good to have some onions, celery and carrots, they provide a great base. Then go crazy with anything like kale, broccoli, bok choy, peppers, bean sprouts, snap peas, green beans to zucchini and even eggplant. For my delicious bowl of goodness (photo above) this week I grabbed a whole bunch of fresh veggies from my garden (kale, carrots, broccoli, snap peas) added some purple cabbage and combined them with marinated Tempeh, Spelt/Buckwheat Soba Noodles and a simple “Teriyaki” sauce (you can just make some extra sauce and use that to marinate the tempeh).
Then I topped it with homemade sprouted mung beans. This just added a little extra boost of protein and raw enzymes to my meal to keep it fresh, light and crunchy!

So next time you want to stir things up, don’t be afraid! Grab some veggies, cook up some buckwheat noodles or brown rice, top it with marinated tempeh (or tofu, organic chicken, wild fish) for a change, and you will have yourself a nutritious and satisfying dinner!

Simple Teriyaki Sauce

2 tablespoons toasted sesame oil
1/4 cup tamari
1-2 cloves of garlic, minced
1 tablespoon of chopped ginger
juice of one orange
1-2 tablespoons brown rice vinegar
1 tablespoon brown rice syrup

Birthday Potluck Fiesta

There could not have been a better way to celebrate my 27th birthday, then to have my closest friends over for a potluck dinner. Everyone brought over something delicious to contribute to a collection of different dishes which made up our fantastic and unforgettable dinner!