Friday, July 31, 2015

Culinist: recipes + fresh ingredients delivered to your door

The Culinist is an amazing concept. They create meals using fresh, seasonal ingredients each week, then deliver the exact ingredients + recipe to your door. The recipes are created by chefs, then put up online for you to choose from. Most take less than 35 minutes to prepare. Once you've chosen your recipes, the ingredients are carefully selected and sent to your door weekly. All the packaging is recyclable or biodegradable. It comes out to approximately $8-10 a meal (per person), and you can cancel at any time.


I love the idea as I often find the toughest part about cooking is choosing what to make, and then making sure I have all the ingredients. The only downfall for us is that there are only 2 vegetarian options. If there was a vegan version (or just more vegan options), I would be totally into it!

If you're interested in trying it out, let me know and I can send you a coupon for 2 free meals, that's how I found out about it from my friend Marissa!

Tuesday, June 2, 2015

Vegan EnerChia Bars

I'm definitely a snacker, and have tried many healthy bars in my lifetime, but I never found one that I really liked until now... My husband came home a couple of weeks ago and said a guy came into our yoga studio selling healthy bars that were locally made and vegan, so he bought a box to resell. I rolled my eyes and questioned whether he'd made a good decision. I'm on maternity leave, so he's in charge. People come into the studio to try to sell us stuff all the time. Most of it we either don't like, or we don't need. We don't have a huge retail section, and many of our students are rushing out after class so they don't have time to 'shop'. We've also tried selling granola bars in the past, and I ended up eating most of them.

The following week I went to the studio for our Mom & Baby Yoga class. I grabbed one of the bars (with the lowest expectations), and was so pleasantly surprised, that I stocked my purse with a couple extra ones. They are moist, chewy and delicious! The fact that they are vegan and locally made only makes them that much better. I thought the peanut butter chocolate one would be my favorite, but I've been addicted to the chocolate coconut & almond one. Apparently the almond, cranberry & goji berry is very popular amongst yogis, but I have yet to try it.

We are proud to support EnerChia, and now sell all 3 flavors at Luna Yoga.

Wednesday, May 13, 2015

vegan juicer pulp muffins

Since we started juicing, we've been testing out recipes to use up our leftover juicer pulp. We've tried soup, veggie burgers and several muffin recipes. So far this is the best one. It's adapted slightly from Eat Yourself Skinny blog.

I'm hoping to find a good veggie pate recipe that incorporates leftover juicer pulp... Let me know if you have any recommendations.

vegan juicer pulp muffins
3 cups flour (my favorite is kamut)
1/2 cup flax seed meal
1/2 tsp sea salt
1 tbsp baking powder
1tsp cinnamon
2 cups veggie pulp (leftover from Immune Boast Juice)
1/2 cup applesauce
1/2 banana
1/2 cup almond or soy milk
1/2 cup maple syrup
1 tsp vanilla

Preheat oven to 350 degrees. Combine dry ingredients. Mix in wet ingredients. Pour into oiled muffin tray. Bake for 20-25 mins.

*try them served with almond or peanut butter (I started doing this while I had gestational diabetes to help increase my protein intake, and loved it!) 
Ingredients
  • 3 cups whole wheat flour
  • 1/4 cup flax seed meal
  • 1/2 tsp. salt
  • 1 Tbsp baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups fruit/veggie pulp (I used approximately 1 bunch kale, 4 carrots, 2 green apples and 1 large chunk of fresh ginger)
  • 1/2 cup plain Greek yogurt
  • 1/2 banana, mashed
  • 1/2 cup unsweetened almond milk
  • 1/2 cup maple syrup or honey
  • 1 tsp. vanilla extract
  • Handful of rolled oats
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the flour, flax meal, salt, baking powder, cinnamon and nutmeg together. Then add in the pulp followed by the yogurt, banana, almond milk, maple syrup/honey and vanilla extract.
  3. Mix until just combined and add more almond milk if too thick.
  4. Add batter to lightly sprayed muffin tins and sprinkle with rolled oats. Bake for 20 to 25 minutes. Muffins will be done when a toothpick inserted into the middle comes out clean. Enjoy!
Nutritional Information
Serving Size: 1 muffin • Calories: 98.1 • Fat: 0.8 g • Carbs: 20 g • Fiber: 2.8 g • Protein: 3.5 g • WW Points+: 2 pts
- See more at: http://www.eat-yourself-skinny.com/2014/10/juice-pulp-muffins.html#sthash.VR0xsTEv.dpuf

Ingredients
  • 3 cups whole wheat flour
  • 1/4 cup flax seed meal
  • 1/2 tsp. salt
  • 1 Tbsp baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups fruit/veggie pulp (I used approximately 1 bunch kale, 4 carrots, 2 green apples and 1 large chunk of fresh ginger)
  • 1/2 cup plain Greek yogurt
  • 1/2 banana, mashed
  • 1/2 cup unsweetened almond milk
  • 1/2 cup maple syrup or honey
  • 1 tsp. vanilla extract
  • Handful of rolled oats
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the flour, flax meal, salt, baking powder, cinnamon and nutmeg together. Then add in the pulp followed by the yogurt, banana, almond milk, maple syrup/honey and vanilla extract.
  3. Mix until just combined and add more almond milk if too thick.
  4. Add batter to lightly sprayed muffin tins and sprinkle with rolled oats. Bake for 20 to 25 minutes. Muffins will be done when a toothpick inserted into the middle comes out clean. Enjoy!
Nutritional Information
Serving Size: 1 muffin • Calories: 98.1 • Fat: 0.8 g • Carbs: 20 g • Fiber: 2.8 g • Protein: 3.5 g • WW Points+: 2 pts
- See more at: http://www.eat-yourself-skinny.com/2014/10/juice-pulp-muffins.html#sthash.VR0xsTEv.dpuf
Ingredients
  • 3 cups whole wheat flour
  • 1/4 cup flax seed meal
  • 1/2 tsp. salt
  • 1 Tbsp baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups fruit/veggie pulp (I used approximately 1 bunch kale, 4 carrots, 2 green apples and 1 large chunk of fresh ginger)
  • 1/2 cup plain Greek yogurt
  • 1/2 banana, mashed
  • 1/2 cup unsweetened almond milk
  • 1/2 cup maple syrup or honey
  • 1 tsp. vanilla extract
  • Handful of rolled oats
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the flour, flax meal, salt, baking powder, cinnamon and nutmeg together. Then add in the pulp followed by the yogurt, banana, almond milk, maple syrup/honey and vanilla extract.
  3. Mix until just combined and add more almond milk if too thick.
  4. Add batter to lightly sprayed muffin tins and sprinkle with rolled oats. Bake for 20 to 25 minutes. Muffins will be done when a toothpick inserted into the middle comes out clean. Enjoy!
Nutritional Information
Serving Size: 1 muffin • Calories: 98.1 • Fat: 0.8 g • Carbs: 20 g • Fiber: 2.8 g • Protein: 3.5 g • WW Points+: 2 pts
- See more at: http://www.eat-yourself-skinny.com/2014/10/juice-pulp-muffins.html#sthash.VR0xsTEv.dpuf

Thursday, February 26, 2015

Immune Boost Juice

Although juicing has been popular for quite a while now, I only got into it recently and finally bought a juicer last month. After doing a bit of research on juicers, a friend recommended the Omega 8006, so I checked it out and ordered it on Amazon. My intention was to start with green juices, but with cold season in full swing we've been addicted to the Immune Boost Juice from Jae Steele's Get it Ripe cookbook. It's so easy to make, and turns out a delicious red! 
Immune Boost Juice: 3 carrots, 1 beet, 1 apple, 1 chunk ginger root, half a lemon
The juice is a little spicy for Levi, but he loves feeding the veggies into the juicer.
The only downfall to juicing is all the leftover pulp... So why not turn it into muffins! There are tons of recipes online, or check out Jae's Get it Ripe cookbook for the Juicier Pulp Muffins.

Wednesday, January 28, 2015

ViraOne’s Chocolate Chaga Mushroom Nutrition Mix

I've never really been into shakes or nutritional powders, but with pregnancy, gestational diabetes and
now breastfeeding, I felt like I needed a little boost. I started adding some protein powders to smoothies, but often found they left a 'powdery' taste, and/or I was just trying to cover up the taste of the powder with other ingredients. Then I remembered Mark Brown had sent me some taste testers from his company ViraOne. Since the label had the word 'chocolate' in it, I decided to add it to soy milk (normally I would use Almond Milk, but with the gestational diabetes I had to switch to soy to increase my protein intake). It turned out to be delicious! It reminds me a bit of the chocolate milk we used to have as kids, made with Quick (except this is like a much healthier, not-so-sweet version). Since I had to limit my sugar intake, this also makes for a nice dessert.


The second time I added the ViraOne Mix to the "Truth Smoothie" from Sharon Gannon's Simple Recipes for Joy cookbook. It turned out to be the perfect addition, with a hint of chocolate flavor.

ViraOne’s Chocolate Chaga Mushroom Nutrition Mix is full of Good Stuff. The nutrient-dense formula is based on superfoods and superherbs. All ingredients are raw, vegan, gluten-free, sustainable, and non-GMO. Plus it's a Canadian company!

ViraOne was created in nature, not in a lab. The nutrition mix was formulated by Adele Engel in the mountains of British Columbia. When faced with a life-threatening illness, Adele used her knowledge of superfoods and herbs to create a delicious tasting and highly effective super-mix, and began to heal herself. As a nutritionist, health coach, and yogini, Adele’s work caught the interest of others, and so she started to share it.
After many years of perfecting the formula, tried and tested on a devoted clientele, Adele passed on the recipe to Mark Brown. Mark now runs the company from both Huntingdon, QC and Oshawa, ON. Mark is sticking to Adele’s original recipe, offering optimal nutrition and vibrant health to even more Canadians.
Most importantly, he continues to use only the Good Stuff in ViraOne: organic herbs, whole foods straight from the wild, nutrient-rich sea algaes, and more.
http://www.viraone.com/

Wednesday, October 29, 2014

Vegan Caesar Dressing by Sharon Gannon




helping hand from eager chef Levi
We've tried several vegan Caesar Dressings without success, before finding this perfect recipe. Not only did my husband approve of this dressing (he can be quite selective), but my Mother-in-Law (Caesar connoisseur) even asked for the recipe! 




Caesar Dressing

1/2 cup olive oil
2 tsp lemon juice
4 tbsp. vegan mayonnaise
1 tsp Dijon
2 tsp nutritional yeast
1 tsp vegan Worcestershire sauce
2 tsp capers (with brine)
2 large cloves of garlic (finely chopped)
1/2 tsp salt
1/2 pepper
Caesar dressing with fresh green salad


Whisk together all ingredients. Serve over salad of your choice.
For full recipe see Simple Recipes for Joy.


Master Class and Book Launch with Sharon Gannon, November 1st, 2014, 360 St Jacques, Montreal






Wednesday, October 15, 2014

Vegan Meatballs with Pasta & Tomato Sauce

This was my first ever attempt at making Meatballs. I was so excited to get a copy of Sharon Gannon's new cookbook Simple Recipes for Joy that I decided to dive right in and try something completely new. They turned out extremely flavorful and the perfect consistency (I feared dry and crumbly). I served them on brown rice pasta with a delicious tomato sauce recipe also from Simple Recipes for Joy. I'm only two recipes in, but so far I'm loving Sharon's new book and excited to try out some more recipes!

Spaghetti and "Meat" Balls
1/4 cup oatmeal
1/4 cup cornmeal
1/8 cup rice flour
1 tsp nutritional yeast
1/4 cup sunflower seeds
1 tbsp oregano, basil
1 tsp onion powder, dry mustard, chili powder, paprika, garlic powder
1/2 tsp salt, pepper
1/8 tsp nutmeg
1/2 cup cooked green lentils
1/2 cup cooked brown rice
2 tbsp olive oil
1 tbsp tamari
1 tbsp veg stock in 1/4 cup boiling water1 tbsp molasses (I omitted the molasses since I didn't have any on hand)
2 tsp lemon juice
1 tsp balsamic vinager
1 tsp vegan worcestershire sauce
6 mushrooms, sliced thinly
pasta
tomato sauce

Place dry ingredients and spices in bowl. Mix and pour into food processor. Add remaining ingredients. Transfer to bowl. Using your hands, for the mixture into small balls, approximately 1 inch in diameter. Bake 15-20 mins. Serve over your favorite pasta & sauce.
Note: This is a condensed version of Sharon's recipe. Check out Simple Recipes for Joy cookbook for the full version (with extra notes).
 
Don't miss Master Class and Book Launch with Sharon Gannon in Montreal, November 1st, 2014! She's one of my favorte teachers and an inspiring woman...
Sharon Gannon is a 21st-century Renaissance woman, an animal rights and vegan activist and a world-renowned yogini, perhaps best known as the founder, along with David Life, of the Jivamukti Yoga Method. She is also an accomplished writer, dancer, painter, musician and chef. Sharon has devoted many years exploring the role of diet in promoting physical, emotional and mental well-being as well as spiritual development. She lives in a 125-acre wild forest sanctuary in Woodstock, NY.