Warm Roasted Vegetable & Quinoa Complete Meal Salad.

This warm roasted vegetable, quinoa salad is one of my go-to meals that I enjoy at this time of year, as the temperature drops. An quick and easy ‘complete meal salad’, this salad is incredibly versatile! you can use roast different seasonal veggies, pseudo-grains like buckwheat (which is locally grown), fresh herbs of choice, plus an assortment of nuts/seeds and dried fruit. Simply follow this basic formula for a delicious and highly nutritious warm plant-based salad: mix complex-carb rich roasted veggies with protein-dense pseudo-grains, fresh herbs, aromatics like roasted garlic, and a light citrus vinaigrette.

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Canning Seasonal Tomatoes. An End of Summer Tradition.

The summer has come to an end, and the last of the seasons produce is overflowing at Jean-Talon Market, begging to be cooked and preserved for the fall and winter. My friends decided to take advantage of the locally grown ripe Roma tomatoes that were being sold by the box for nearly nothing, and organized a canning day. I had a blast helping them with the preservation process as seen in this post!

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D.A.D’s Bagels. Food Institution & Community. Montreal.

D.A.D.’s Bagels has been an institution in the Montreal neighborhood of NDG for 20 years. Sadly, this independent family business shut its doors last week, as they were not able to continue their lease. The owner of the building gave the lease to Dollarama, located next door, for further expansion. D.A.D.’s may have been a small business, but it had a big impact on the community it served. Owned and run by Kashmire Singh Randhawa and his lovely wife Kuldeep, D.A.D.’s was famous for it’s classic Montreal style handmade wood-fired baked bagels. While St-Viateur Bagel and Fairmount Bagel are the most well known bagel bakeries in the Mile-End neighbourhood, D.A.D.’s was NDG’s equivalent. What made D.A.D.’s special however, was the traditional Indian cooking that Kuldeep prepared and sold at the bakery. This mixed blend of food cultures was a microcosm of the neighborhood that supported D.A.D.’s and of Montreal itself, a diverse city that is home to many different ethnicities.

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Apple-n-Banana Sweetened Granola & Silken Tofu ‘Yogurt’.

One of the most common questions I get asked is, “what should I eat for breakfast?”. While there are numerous healthy, plant-based breakfast options to enjoy, granola and yogurt is the most popular amongst my clients. This post is aimed to provide the people I work with, and yourselves, with some nutritious whole-food recipes that you can make in bulk at home. By making your own breakfast cereal, you can ensure that there is no refined sugar, fat, or potential allergens (ex: modified milk ingredients), and preservatives added. A nutritious whole-foods breakfast will provide you with energy needed for optimal mind and body function. Not all breakfast foods are created equal however, so it is important to prepare a breakfast composed of both complex-carbohydrates for energy, and protein, for sustained energy. Eating a whole-foods plant-based breakfast each morning boosts your energy, enhances your mood, improves concentration, keeps blood sugar stable, helps prevent sugar cravings, reduces risk of type 2 diabetes, and support a healthy body weight (BMI).

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Lufa Farms Collabo. Green Falafel & Kohlrabi, Beet Slaw.

Ingredients:  – Red beets (6) with greens intact – Luciano Kale, 1 small bunch – Purple kohlrabi (with greens), 2 big bulbs – Green kohlrabi, 4 small bulbs – Organic carrots (tops intact), 1 bunch – Soaked & rinsed chickpeas (If you do not wish to wash/soak/rinse beans, you can use cooked canned chickpeas for convenience […]

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Banana, Peanut Butter & Chocolate Avocado Mousse Tart.

This plant-based dessert was made in celebration of my good & great friend Chrissy’s birthday, inspired by  her favourite fruit – banana! You really can’t go wrong with this combo of banana, peanut butter, cacao, and coconut. While this dessert tastes rich and indulgent, it is made with only nutritious whole-foods including almonds, dates, avocado, banana, and natural peanut butter – all healthy ingredients when consumed in moderation!

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Maïs. Restaurant & Urban Rooftop Garden. Montreal.

Restaurant Maïs is a 2-year old Mexican style restaurant in Montreal’s Mile-End, run by chefs & co-proprietors Will Cody, Gil Macnutt, and Dave Schmidt. Maïs is a special and unique restaurant in that is has it’s own rooftop garden, from which some of their summer produce is derived. When I learned about Maïs’ food growing project, I was inspired to visit the urban garden and document the activity! My friend Will Cody, the head grower at Maïs’ garden, generously agreed to let me shadow him around the rooftop over the last few months, to observe the gradual growth of his edible plants.

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The Urban Garden Daycare. Food Education. Montreal.

Garderie le Jardin Urbain aka the Urban Garden Daycare is a unique and inspiring model of childhood education, based in Montreal’s Little Italy. Founded and run by my friends Danny Guarino & Karina Smith, partners in life and work, the team started the daycare two years ago, when they had their own first child. Danny, a chef and Karina an English teacher, have combined their skills and passions to create this special, educational environment for kids. I had the pleasure of visiting the Urban Garden Daycare and was energized and encouraged by this positive experience!

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Roasted Turnips, Grilled Asparagus, Mushrooms & Lentils.

This warm salad was inspired by the beautiful locally grown turnips and Asparagus that are now available. Turnips are a root brassica, a sub-member of the brassica family that also includes radish, rutabaga, horseradish, wasabi root, and kohlrabi.

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