Honored to be featured on the brilliant Béatrice Média podcast, discussing ideas on healthy eating, cultural norms around food, and my approach to holistic nutrition.
I’m thrilled to be promoting my newly released Whole Food Plant-Based Guide this month, created in collaboration with Montreal-based illustrator Laucolo. Designed to encourage healthy cooking at home, to inspire people to explore a wide variety of colorful foods, and to serve as an alternative to the conventional food guide. Frame it or tack it on your fridge – a visually engaging education tool for everyone to enjoy!
Making a nutritious and delicious salad dressing will inspire you to eat more veggies throughout the week! Once you find a recipe that you enjoy, prepare enough for at least three days worth of meals, making it easier and assemble a quick salad for lunch or dinner. I encourage you to experiment with different spices, herbs, aromatics, vinegars, oils, and fermented items – like the miso and nutritional yeast featured here. These ingredients not only enhance the flavor of your dressing, but offer fermented, probiotic boosting benefits – that support immunity, and gut health!
These tacos are made from whole food, plant-based ingredients, offering a balance of fiber-rich complex carbs, protein, good fats, vitamins, minerals and antioxidants – for optimal nutrition, energy, and satiety. I provided two protein options, black beans and tempeh, which you can make one or both of, depending on your personal taste. Many of my clients are sensitive to soy, but typically handle tempeh well, seeing as it is a fermented whole food, rather than a processed (GMO) soy product. This versatile recipe creates enough food for multiple meals, and can be enjoyed for breakfast, lunch or dinner. The different components (smoky black beans, slaw, mango salsa, BBQ tempeh) can also be enjoyed in ‘taco bowl’ form (minus the tortillas), or as meal accompaniments. Preparing a big batch of these ready-to-eat dishes, you can easily mix and match the items, assembling quick and healthy meals to eat throughout the week!
For 25 years, Rocky Montana has been a fixture on Sherbrooke Street West, in Montreal’s N.D.G, but sadly, they are closing their doors this month. Owned and run by Ramesh Velauthapillai aka Ramesh, and his wife, Rocky Montana was a special food shop that supported the local community. Committed to offering the lowest prices possible, Ramesh provided healthy fresh food, including plenty of organic items, to people from all socioeconomic backgrounds in the city. News of Rocky’s shutting hit close to home, as I had frequented the grocery store for many years, having grown up just a few blocks away. I have fond memories of shopping there with my mother, listening to the colourful Sri Lankan music they played, and enjoying the Buddhist art on the walls. After learning that they were closing, I went to visit Ramesh at the store, for the last time, to get the backstory from him directly.
Grateful for the opportunity to be participating at the Marché de mai // May Market! I’ll be discussing a whole-food, plant-based diet and its benefits on human health and the environment. There will be a Q&A period after the presentation, so I welcome you to join the conversation! Taking place on Saturday May 14th between 1:00 pm and 2:15pm, at Esplanade: 6750, avenue de l’Espanade, #102, in Montreal’s Mile-Ex.
Red Orach Farm is a 2-Acre organic vegetable farm located one-hour outside of Montreal. Run by my friend, farmer Nick Kuepfer, and owned by Kiva Stimac and Mauro Pezzente, of Montreal’s fantastic restaurants/venues Casa Del Popolo, La Sala Rossa, La Vitrola, and Popolo press. Nick grows a variety of organic heirloom vegetables, herbs, and mushrooms, providing a number of the city’s chefs with high quality produce. He also offers an annual CSA program (Community Supported Agriculture), delivering Farmers’ baskets to your door each week, from June to August. I had the pleasure of spending a day at Farm Red Orach, and learned a great deal about sustainable agriculture. In conjunction with my visit, I interviewed Nick about his personal experience being a small-scale organic farmer in Quebec, and am happy to share these insights with you!
Alvéole is a young and inspiring Montreal-based Company, founded and run by my friends Alex McLean, Declan Rankin Jardin, and Etienne Lapierre. These passionate and hardworking entrepreneurs are committed to supporting the plight of the bees, by educating people about the important practice of small-scale, sustainable beekeeping. Alvéole’s primary service is setting up home hives, either on the roof, the balcony or in the yard, providing people with the opportunity to produce their own natural honey, while supporting the local honeybee population. The team offers ongoing guidance to beehive owners, and pay regular visits to the hives, to ensure that the bees are in good health. Come Fall, the team extracts the organic honey from each hive, about 10kg worth, which can be enjoyed and shared with friends and family. This experience of caring for a hive allows people to connect with nature, and appreciate the amazing world of honeybees!
Restaurant Day is a unique ‘culinary carnival’ that takes place 4 times a year, in which people have the opportunity to open their dream pop-up restaurant, cafe, or bar for one day. What began in Helsinki four years ago, has since spread across the globe and become an international food event. I had the pleasure of attending the most recent Montreal edition of Restaurant Day last week, on Saturday May 16th 2015.
These delicious whole-food bars were designed to provide a nutritious balance of complex carbohydrates, plant-based protein, healthy unsaturated fat, fiber, plenty of vitamins, minerals and antioxidants. Enjoy one of these bars as a mid-morning or mid-afternoon snack, or as a healthy dessert!