Nutrition Category

This month, our executive director Pam Bryan explored Minimalist Baker, a food blog that is about much more than just baking. It is dedicated to simple cooking; all recipes take ten ingredients or less, one bowl or one pot, or under 30 minutes to prepare. The site is created by Dana and John Shultz and focuses on vegan-friendly recipes, with lots of plant-based ingredients and gluten-free choices. Don’t be misled by the title of the blog. Minimalist Baker does offer tempting treats such as “The World’s Easiest Cinnamon Rolls”, butRead More
This month, I ventured into the raw and vegan blog, This Rawsome Vegan Life, by Emily von Euw. In addition to having a strong online following, she is a bestselling author of several cookbooks, including her latest, The Rawsome Vegan Cookbook. It was love at first sight with Emily’s mouthwatering social feeds that feature rich, decadent treats, and in many cases, bright and fruity desserts. Emily also posts raw and lightly cooked entrees and juices, but let’s be real, the winners in my eyes are the sweet treats. With allRead More
Daniel Gerald for Parvati Magazine interviewed Jennifer Italiano of Live Organic Food, whose food and juice bars are a Toronto mainstay for healthy vegan fare and whose products are sold across Canada. Parvati Magazine: Your menu is devoid of the very items that seem to power most of the fast food industry: animal products, gluten and refined sugars. Yet, your innovative food is only gaining in popularity. What is the secret to giving ultra-healthy food mass appeal? Jennifer Italiano: My brother and I grew up in a household where foodRead More
Naturally Nourished is Sarah Britton’s most recent contribution to food lovers everywhere. The blogger, nutrition expert, master creator and photographer behind My New Roots since 2007 has blessed the world with another great addition to anyone’s cookbook shelf. Sarah is a self described “whole-food-lover” and she’s got some serious credentials to back up her recipes, as a Holistic Nutritionist and Certified Nutritional Practitioner (CNP). Her first cookbook My New Roots: Inspired Plant-Based Recipes for Every Season has a five-star rating on Amazon and she even has her own healthy recipeRead More
LEON: Fast & Free is the most recent cookbook in a series offered to food lovers by the chefs behind the LEON restaurant chain in the UK. LEON, the restaurant, first opened its kitchens in 2004 and was named the Best New Restaurant in Great Britain within the first six months (by a panel that included Gordon Ramsay, no less!). Their goal was simple: to change the face of fast food. Each of their books celebrates simply-cooked fresh, local, and natural ingredients. I fell in love with this cookbook fromRead More
Since going dairy free and discovering the loveliness that is coconut cream, I’ve realized the possibilities of delicious desserts are endless. After trying a friend’s very delicious cake with almond butter and young coconut, I was inspired to make three layers of creamy rich mousse, using coconut cream as the main ingredient for two layers, with a carob avocado pudding in the middle. I also changed my usual brand of stevia, to try Better Stevia by Now. The nice thing about this recipe, and like most desserts that don’t requireRead More
Fresh raspberries, rosewater and carob are a luscious flavor combination suitable for any special occasion, especially Valentine’s Day! You won’t miss dairy, dark chocolate or refined sugars in this lavish, low-carb, paleo-friendly treat. This recipe can be made mostly raw if you choose raw nuts, nut butters and carob powder, skip the raspberry jam topping, and keep the heat as low as possible while melting the cacao butter. If you are strict about your carb and sugar intake, as I am when preparing items for myself, eliminate the date sugarRead More
Once the holidays are over, this side dish is a perfect match to any lunch or dinner entree. My husband and I started making this when we began buying beets on a weekly basis and had the stems and leaves left over. This recipe is perfect for any green, whether it be spinach, collard greens, or swiss chard. After washing and chopping them, they are ready to go into the pan with a few spices and flavours. Ingredients ● 2 bunches beet greens or 1 bunch Swiss chard (enough toRead More
In the middle of December as snow abounds, why not bring a taste of Mexico to the table to remind you of a warmer destination? Guacamole was first created by the Aztecs, later adopted by Mexicans, and now enjoyed by all! This savoury appy can be served with traditional tortilla chips, crackers, pretzels, raw assorted vegetables or trendy kale chips. Whatever your passion! Although the core to this recipe remains the same you can modify it in many ways by adding cilantro, hot sauce, basil and/or cayenne – to nameRead More
The tangy bite of Dijon mustard marries with the bursting flavour of fresh herbs on this vibrant, crunchy salad. Make a small dice of: 1/2 English cucumber 1 medium red pepper 1 dozen sugar snap peas 2 small carrots 1 small beet Make a chiffonade of spinach by stacking and tightly rolling a dozen large spinach leaves with the stems removed, then slicing the roll in 1/4 inch sections. This produces long strands of the leaves. If you prefer, you could also simply tear the leaves into small pieces toRead More