FOOD

BEYOND ORGANIC

Help support this Montreal Kickstarter project: 

In the Permaculture Orchard: Beyond Organic, you'll discover the techniques that were used to turn a typical commercial apple orchard into eastern North America's largest permaculture orchard. Through beautiful cinematography in full HD, we'll take you through the story of how simple, creative design and conscious collaboration with nature gave birth to this 5-acre garden of abundance and biodiversity. You'll be amazed at what can be grown with very little maintenance when everything is done to promote maximum biodiversity of plants, insects and animal species.

You can back their project here.

via kickstarter

NUTS FOR TEA TUESDAYS

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Today I've dedicated Tea Tuesday to "Forever Nuts" from David's Tea. If you haven't tried it yet, you really should! The fragrance of the blended apples, almonds, beetroot & cinnamon will make your entire kitchen smell amazing! If you like your tea with milk, try it with a little home made almond milk.

One of the best things about this tea is that you can eat all the ingredients! Add them to your oatmeal when your done. 

TEA TUESDAYS

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TOO GOOD NOT TO SHARE

Anyone who knows me knows that I really love tea! So, I've decided that I'm gonna devote Tuesdays to my love for tea! Now that it's getting colder, I find myself craving nutty, chocolate flavoured teas. A few years ago I switched to almond milk and, while I was drinking a store-bought milk, I thought "hey, I could make this!" I found this great tutorial here and over time I've added a few more ingredients. So, I'll start my Tea Tuesday with my favourite milk recipe. 

LET'S START WITH THE INGREDIENTS

 

  • 1 cup raw almonds, soaked in water
  • 3.5 cups filtered water
  • 4-6 dates to taste 
  • 1 whole vanilla bean (or 1 tsp vanilla extract)
  • 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tbsp flax seed
  • small pinch of fine grain sea salt to enhance the flavour

 

 

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TOOLS

high power blender

cheese cloth or a nut milk bag or a reusable veggie bag (that's what i used, see below)

a 1 litre measuring cup

a glass bottle with a lid (I got mine at Ikea )

 

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So, now that you have all the ingredients throw them all in the blender for about 5 minutes and then strain through the bag or cheese cloth and you're done! This goes great in almost any tea. Each batch last about 3 days in the fridge. Make sure to give the bottle a good shake before you drink it. 

 

MATCHA

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Some people love coffee but I looooove tea!  When I heard that there was a Japanese ceremony for the preparation, serving & drinking of this tea called Matcha, I had to find it. Matcha is traditionally made from shade grown green tea leaves that are flattened and stone ground into a fine powder. Not only is it beautiful to look at, it's also really yummy! There are a few ways you can have Matcha but after trying it at Fresh in Toronto, I had to share my quick no foam version of their recipe! 

First you will need a few items:

  • A Matcha whisk 
  • A small bowl
  • A Matcha scoop 
  • Matcha powder 
  • Cinnamon
  • A cup of Milk (I prefer almond milk)
  • Good quality maple syrup

You can get the kit here.

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METHOD: warm the bowl & the tip of the bamboo whisk with hot water, then combine  3/4 - 1 spoon full of Matcha powder, 1/4 teaspoon of cinnamon & maple syrup in a bowl & whisk them all together. 

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After mixing all the ingredients, add a bit of hot milk and mix it again. The aim is to get rid of all the lumps & create foam (if you like foam).

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After mixing all the ingredients, add the rest of the milk.

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If you're interested in getting a sample, drop by David's Tea! It's my favourite place for unique teas! The staff is really helpful & always willing to give you a tea tutorial or sample.

MONTREAL FIND

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 photo by  Jo

photo by Jo

LÉCHÉ DESSERT

One of the many things I love about summer is taking random road trips. Almost every weekend we would jump in the car and head off to somewhere we've never been to before. This summer we started a bit late, but better late than never!

This past weekend we took a day trip to Montreal, one of our favourite cities. This time, for the first time, we made a list of places we wanted to visit. Joe wanted to go to one of his favourite stores and on our way there we ended up getting side tracked by this cute, little artisanal doughnut shop by the name of LÉCHÉ DESSERT. They have the most interesting variety of gourmet doughnuts ranging in flavours from cheesecake to pecan caramel (pictured above).

check them out the next time your in MTL!

15 de la Commune O, Montreal QC.  Mon-Fri 9am to 6pm Sat -Sun 9am to 3pm

 

FOOD FOR THOUGHT

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 Styled by  Tafui  Photo by  Jo

Styled by Tafui Photo by Jo

About a year ago I started seeing a naturopath & she changed my life! I honestly never realized that food played such a big part in my overall well being. I was never a big junk food eater to begin with, but even then I wasn't eating what my body needed when it needed it. Even though I may fall off the wagon every now and then ;) I always go right back to what I should be eating and not just what I'm craving. My favourite meal of the day is breakfast and, when I have time, I like to dress it up! Lately, I've really been loving Greek yogurt with seasonal fruits, granola & honey or maple syrup. Here's a quick and easy recipe to make this delicious and healthy meal!

 

INGREDIENTS:

1/2 CUP OF ORGANIC GREEK YOGURT

3 TBSP ORGANIC HEMP GRANOLA

6 ORGANIC BLACK BERRIES  

4 SLICED ORGANIC QUEBEC STRAWBERRIES  

1 TBSP HONEY OR MAPLE SYRUP