Blended Heaven -a Review of David’s Tea

What can I say, I am a tea lover and have been for years. I am always excited to try new blends, combo’s flavours. Ever since David’s Tea came into my life, I have just been loving their blends.

I have to mention, that it’s not only about their tea…but about the whole experience. They have the friendliest staff at almost every location. They are always eager to give you a sniff or a taste of the latest features or whatever your heart desires.

They have natural sweeteners like honey and (agave) as well as alternative milks such as almond milk. They are  eco-friendly and respective of packaging, which I like! If you bring in your own tumbler or one of theirs you get a special discount – which is always nice!

To make me an even happier customer, they sent Abby (my assistant) and I some yummy samples of their summer tea collection to test out. Not that I needed to be swayed any more!

So here is what we got:

Luscious Watermelon

Raspberry Nectar

Green and Fruity

Midsummer’s Night Dream

Three Lemon Green

Don’t they all sound amazing?

The first one we tried was Luscious Watermelon.  We couldn’t decide if it reminded us of Jolly Ranchers or some version of a lip balm we used to wear, but either way it was a much more delicious (healthier!) alternative!  Next we tried the Raspberry Nectar tea.  It has a nice zing from the lemon grass.  It would be refreshing and perfect as ice tea on a humid Toronto summer day.  Green and Fruity was amazingly refreshing, it would go really well with a bowl of fresh fruit (local Ontario berries for example ). Then we tried Midsummer night’s dream – which is citrusy-mint. It has a unique flavour that is cooling and intriguing. Lastly was the 3 lemon, which was truly a favourite of mine. There is nothing like a lemon tea to finish off my night. It is light and cooling and infused rooibos and loaded with antioxidants.

The best part about any of these tea blends, is that they can be steeped and chilled. Making a refreshing iced tea or something to put in your water bottle to sip on during these incredibly hot days.

If that’s a way to drink water, I don’t know what could be better!

Now we want to hear from you…do you drink David’s Tea?

If so, what flavours are your favourites and why? Do tell! We want to hear!

Homemade veggie burger love

It’s Burger season! The May long weekend has come and gone and people are lighting up their barbeques and throwing on a piece of meat, often overcooking it and tossing it on a white bun. This seems to be the tradition, but it doesn’t have to be!

As you have just learned meat does not equate protein or a healthful part of the diet. In fact, once cooked or shall I say putrefied as it is on a grill your meat becomes less edible and your body has to work extra hard just to break it down. That being said, there is a time and place for everything. If you are going to choose to eat meat, please source natural and organic suppliers such as The Healthy Butcher or other local choices and don’t over-cook your meat!

However, eating a veggie burger which is much easier for your body to digest, tastes amazing and is loaded with healthful plant based protein is a great way to go this summer. Now I have to admit, even some veggie burgers can be made with poor quality ingredients. Especially if made from the wrong kind of soy or some other derivative that is not natural. There can be so many preservatives and sodium shoved into a “natural” veggie patty. Then it is frozen, packaged and sold as a health food. This is where you need to do your homework and look at those labels!

What I am talking about here is a whole food veggie burger make with whole grains, seeds, veggies and love! It can be quite easy, just following a certain formula to get the right consistency and texture, and even if you don’t and it still tastes good, than that works too.

So I decided to take some of my favourite gluten free and vegan ingredients and blend them all together in a food processor for form patties that look like this.

Kind of looks like a real burger…right?

Once the patties are formed and baked, the next step is to pop them in the oven. Of course you can throw them on the BBQ as well, I would suggest putting them on a pan on some parchment as you wouldn’t want them to fall apart or get too overcooked.

Then once they are done, you can load them onto a sprouted bun, wrap, top on a salad, wrap in some collard greens or eat just as is. This is what my plate looked like…

Beet Quinoa Veggie Burger

What’s in it:

1 cup cooked quinoa

1/4 cup sunflower seeds

1 clove garlic, chopped

2 tbsp chopped parsley

1/2 red onion, peeled and chopped

1/4 cup grated carrot

3/4 cup cooked white beans

2 tbsp grated beets

1 tbsp tamari

2 tbsp brown rice flour

1 tsp kelp granules

1/2 tsp mustard powder

1/2 tsp ground cumin

1 tsp sea salt

1 tsp tapioca powder

3 tbsp fresh parsley

How it’s made:

Line a tray with parchment paper and pre-heat oven to 350F (optional).

1. In the bowl of a food processor place sunflower seeds and grind until a fine flour is made. Add the quinoa, garlic, parsley, onion and carrot, pulse until combined.

2. Add the white beans and continue to blend until smooth.

3. Put this mixture in the mixing bowl and add the remaining ingredients. Stir until everything is mixed together.

4. Take approx 1/4 cup of the mixture out, divide and form into 6-8 patties.

5. Place on baking tray and place into the oven for 20 minuts. 10 minutes each side to get them crispy.

6. Alternatively, place the patties on a grill for 3-5 minutes.

Do you make your own veggie burgers? What in them?

Raw Rejuvenation Retreat!

HAVE YOU BOOKED YOUR SPOT YET? Early Bird rate go up on April 1st!

Treat yourself this summer to a little YOU time. You deserve it! Come away with me for 5 unforgettable days to recharge your body and your mind!

The emphasis of this 5-DAY retreat is to revitalize, detoxify and rebuild YOUR health through organic, whole living foods and delicious knowledge.

The retreat will take place the week of June 26th – 30th at an amazing, cozy venue in Collingwood, Ontario.

Check out HOUSE OF VERONA for more details on the venue or look at some pictures here.

During this all inclusive week you will get to enjoy:

Delicious Organic Living Food Meals –4 breakfasts, 4 lunches, 4 dinners, desserts, snacks, loose leaf tea and fresh spring water

Interactive Living Foods Classes with Marni – learn to create simple and healthy plant based meals with living foods.

(with a specific emphasis on detoxing, enzymes, sprouting, juicing, blending, superfoods, and incorporating greens into every meal)

Movie viewing of the Films – Raw for 30 Days, Food Matters, Crazy Sexy Cancer and Fresh followed up with a dynamic workshop on raw foods, health and vitality.

Dynamic Workshops and Information Sessions with Marni- How to Rebuild Health and Immunity through Whole Foods and Super Foods. It is never too late to start bringing the best foods nature has to offer into your diet!

TO BOOK or RESERVE YOUR SPOT CLICK HERE!

This could be you!

A Vegetarian Wedding…What?

It is possible to go vegetarian, even if it is just for one night! Since vegetarian/vegan weddings seem to be the topic of discussion lately – thanks to Chelsey Clinton whose wedding this summer happens to be on the same (calendar) day as mine next summer – I thought I would take this opportunity to express my approach and connection to the situation.

If you didn’t know this already, I am in the midst of planning a wedding. My Fiance, Ryan and I got in engaged in February! We are very excited for our wedding next summer on July 31st 2011. We are making it as ECO and GREEN as we possibly can and on that note, we made the decision a little over a month a go to have a vegetarian wedding. It wasn’t an easy decision at first, but realized that I wanted to share my knowledge, expertise and passion for plant based foods with a room full of people that are most important to me.  I want to show them how truly amazing, wonderful and creative a vegetarian meal can be. What better chance and what more captive of an audience than to showcase this at our very own wedding. The decision was ours (Ryan is fully 100% supportive of this) and this is what we are truly content with our decision. Everything about the evening is going to be magical from the setting on the lake, to the flowers, to my ECO- vegetable dyed organic silk dress and of course the most important detail, the menu. No, I am not cooking up all the food at my own wedding. I am lucky enough to be sitting down with the chef at my venue to create the menu of my dreams (you are just going to have to wait at least a year for these details!)

Since Chelsey did make the decision to have a meat option at her wedding there  has been some dispute about whether one should have an all veggie wedding or not. Even though it was a bit of a debate for me at first, I chose to stick with my well rooted plant based philosophy along with our values as a couple.  It only makes sense, as I try to encourage my clients and the people around me to find other ways to be satisfied without meat (even if it’s just for one meal).  Since meat is usually the focus of the meal at most weddings, without it, often people can’t imagine what that meal would be? That is where I want to shine, and show people that a delicious (and filling) meal can still be in store even though it is vegetarian.

I have to tell you, this is a new era, where health and wellness are at the core of living a balanced life. The more I immerse myself in this wonderful land of veggies – the more I fall in love with it and the more amazing, wonderful and caring people I am meeting not too mention the incredible foods I am always discovering along the way. We need to be compassionate even if it is just for ONE night of your life. It will be worth it. I promise.

So having a vegetarian wedding just makes complete sense to me, since teaching vegetarian cooking classes is not only my business, but mine and Ryan’s lifestyle (for reasons of health, animal rights and just pure satisfaction). Allowing our guests to experience our vegetarian wedding – will not only show them what we are all about- but it will also prove that they can be perfectly satisfied and content with at least ONE blissful meal eating plant based foods! Something for everyone to try once in a while

TELL ME WHAT YOU THINK…

Did you have a Vegetarian Wedding?

Would you have a Vegetarian  Wedding?

Would you be satisfied/happy at a Vegetarian Wedding?

Why or Why Not?

A Veggie-Q for my QT!

Being a vegetarian does not mean that you can’t enjoy summer parties, potlucks and BBQ’s. You just need to get a little creative and have fun with it. So this past weekend was my fiances birthday. He  wanted a low key night, a dinner in with some family and close friends. Of course what this means, is that I am making dinner! Which is no problem of course, I  love providing delicious goodies, especially things that everyone can enjoy! Not everyone who was coming was a vegetarian, but that didn’t matter, my mom took care of some chicken for the group, and I handled the rest!

Make sure that when you are in this situation, you find out what all your hunny’s favourites are – and go from there (hopefully you know them already!). Luckily everything that Ryan loves, are things that everyone could enjoy – and they also make great compliments to the main meal.

So we started off with some yummy appetizers,  There was a  home made guacamole, parsley-hummus, along with an organic store bought salsa – lots of spelt flatbread and organic corn chips for dipping. Then we had a selection of side dishes – Ryan’s favourites include (quinoa tabule,  pasta salad, yam fries and “caesar” salad) and the main meal for us was Organic Sunshine Burgers (which  are truly scrumptious) simple ingredients and are so easy to enjoy at a summer-Q with or without a bun!

Of course the night was topped of with Ryan’s all time favourite – a tender Chocolate Cake – made from spelt flour (all vegan and sweetened with maple syrup) crowned by an almond butter, cocoa icing – this is his number one request on a annual (or more like weekly) basis! So I paired this with coconut-mint (from my garden) cacao ice cream (the colour green in the ice cream is actually from Ormus Super Greens). No one even questioned why the ice cream was so bright green! I may even post this recipe too since it was soooo fantastic!

So there you have it, an amazing, wholesome meal that everyone can enjoy – lots of variety, flavour and texture. You want to keep your crowd happy, but most importantly you want to make your CUTIE smile on his birthday!

If you are in need of some delicious summer recipes – there are still a few spots open in this weeks SENSATIONAL SUMMER RECIPES CLASS on Wednesday night!

The Dips – post enjoyment!

I meant to take this picture before they were all devoured!

Quinoa Tabule – a perfect summer recipe!

Brown Rice Pasta Salad with Garden Snow Peas!

My Delicious Plate of Goodness!

Vegan Caesar on left and Sunshine Burger on right- under the guac and hummus

My Award- Winning Vegan Chocolate Cake!

Vegan – Mint Cacao Coconut Ice Cream

Chocolate Cake with Mint-Cacao Ice Cream

Me and my QT (Ryan)

Mint-Cacao Coconut Ice Cream

2 cans of organic coconut milk

1/4 cup vanilla rice milk

1/4 cup maple syrup

2 tbsp fresh stevia leaves (only the fresh leaves or else leave it out!)

1/2 cup fresh mint leaves (or you can use a few drops of peppermint oil)

1-2 tbsp Ormus Super Greens (it has a minty flavour)

1/4 cup cacao nibs

Place all the ingredients except the cacao nibs in a blender and blend until smooth, creamy, and green.

If you have an ice cream maker, pour the mixture in and begin to churn, adding the cacao nibs after a few minutes.

If you don’t have an ice cream maker, freeze the mixture in a large bowl for about an hour, then remove and stir in cacao (so they don’t all sink to the bottom).

Then continue to freeze for another hour or two (depending on the consistency you like).

ENJOY!!

If you are in need of some delicious summer recipes – there are still a few spots open in this weeks SENSATIONAL SUMMER RECIPES CLASS on Wednesday night!

Please share what veggie dishes you like to make in the summer for special events and occasions!

Sensational Summer Cooking Class – A True Success

I really do love to cook – but I love teaching people how to cook even more!

My new series of cooking classes have started off great!
A wonderful group of five lively and lovely ladies joined me for a wonderful evening of delicious summer recipes.

Everyone was greeted with a fresh glass of ginger-goji berry lemonade and then sat down to watch a demo of a creamy guacomole being prepared with fresh green garden peas, to be dipped in by organic blue corn chips. This is a delicious and nutritious twist to a traditional guacamole recipe. The peas add some depth, flavour and some good quality protein as well! The bowl was empty within seconds.

We then got into a discussion of the natural and fresh ingredients that were going to be used in the class. Everyone had questions to be answered.

Most questions were stemmed around what the difference is between some conventional ingredients such as soy sauce and sugar and what the natural alternatives were that we would be using in this class.

So I did my fair share of explaining that Tamari is a naturally fermented source of Soy Sauce that does not contain any wheat or additives. The sources of sugar we used in the class were either brown rice syrup, maple syrup or agave nectar, which are all from natural plant or food sources. Which means they contain some vitamins and minerals that would not be found in traditional white sugar. It was also pertinent to mention that brown rice syrup and agave nectar do not spike blood sugar levels as rapidly as processed sugar does.

It is always so great and rewarding to educate people on basic things that they can take home and bring into thier own cooking and daily eating. There are so many questions around food, and I am always more than happy to bridge this gap, and make clear what is confusing.

So the evening carried on with everyone making one of the many recipes that were to be prepared in the class. Everyone got to choose between making either: Tangy Thai Lettuce Wraps, Apple-Fennel salad with a Lemon-Thyme Vinaigrette, Quinoa Tabule, Green Beans with Hazelnuts, White Bean Dip with Dill, Citrus Tempeh Skewers or Creamy Lemon Tarts. A tough decision to make, I know!

But everyone chose the recipe that made them eager and excited to prepare .
The recipes turned out fantastic and everyone learned a new technique or two to make things easier for them in the kitchen, whethter it was how slice fennel on a mandoline, processing quick dressings in a blender or vitamix or blanching broccoli to get crisp and tender floret, everyone got something helpful and useful out of the class.

Then after two hours of fun in the kitchen, we all sat down to enjoy the wonderful sampling of all the recipes together, plus there was plenty of leftovers to take home!

After such a great experience, I am really looking forward to my next upcoming summer classes and I hope you can make it to one of them!