Skin health is a major concern among many people I work with, from acne, to eczema, and rosacea – these conditions that are typically connected to diet and lifestyle factors, including hydration, nutrition, stress levels and hormone balance. As the largest organ of the body, the skin can be sensitive to both internal and external factors, and often reflects a person’s state […]
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!
Bali had been at the top of my travel bucket list for many years, so it was exciting to finally make the trip in February. While people had told me that Bali was a Mecca for plant-based food, I was not prepared for the incredible quality and variety of healthy vegan restaurants to be found. Even after exploring a number of these eateries during my stay, I only scratched the surface of all that was available! Overall, the meals I enjoyed were consistently fresh, delicious, nutritious, and inspiringly creative. I appreciated the attention to detail that was given to everything from the beautiful restaurant interiors, to the carefully plated dishes. For many, food plays a major role in the travel experience, and as a food-curious person, I am especially interested in the different cuisines of the places I visit. Travelling can be challenging as a plant-based eater, as many parts of the world are not so veggie-friendly. That said, my Bali experience was all the more special, seeing how easy it was to access incredible plant-based food!
Tempeh is a cultured, fermented soybean food that originates from Java, Indonesia, where it has been consumed for centuries. This protein packed, probiotic rich food has long been a staple in my own diet, and Noble Bean continues to be my preferred tempeh brand of choice. I was therefore thrilled to learn that the company had recently moved to Montreal, and was being run by Michael and Liam Makhan, the owners of Montreal’s awesome vegan restaurant Aux Vivres. Shawn Arseneau, the kitchen manager at Aux Vivres/head Noble Bean employee, generously agreed to let me visit the tempeh factory, located in the Mile-End. I was highly impressed by the Noble Bean facilities, and learned a lot about the fascinating process of fermentation, and the art of tempeh making!
Summer is officially upon us and while the hot sun feels wonderful on our skin, over-exposure to the sun’s ultraviolet rays (UV) puts us at risk of developing skin cancer (melanoma). Even on a cloudy or overcast day, the sun’s UV rays are present and can potentially damage our skin. A single, blistering sunburn before the age of 20 can double a person’s chance of developing melanoma. Sadly, with the depletion of the earth’s ozone layer (due to human activity) we are now more exposed to the sun’s UV rays.
This recipe was inspired by Prana, an organic food company based in Montreal, that I have the pleasure of collaborating with. Prana sources the highest quality, fresh nuts, seeds, dried fruit and other plant-based snacks. They recently launched a cooking campaign, ‘Savour Life’, with Marie the co-founder of the company. Marie demonstrates how to use Prana foods in her awesome video recipes, which can be watched HERE. In celebration of this new campaign, I had the opportunity to try some of Prana’s featured products, including their incredible hazelnut butter. Upon tasting it, I immediately thought of creating these brownies, which I made for my nutella-loving brother.
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 Restaurant Day last week, on Saturday, May 17th, in Montreal. Fifteen restaurants popped up this time, three of which I visited around my neighbourhood. Not only did I get the chance to try some delicious new dishes, but I also got to meet some amazing new people, all of whom shared a passion for food, cooking, and community.
I had the pleasure of attending a Vegan Secret Supper (VSS), a roving supper club with pop ups in NY, Montreal and Vancouver, created and run by MTL-based Chef Mérida Anderson. Each delicious dish was well-balanced, beautifully plated, and perfectly sized. I left feeling satisfied, well-nourished, and content.
Read more at http://daniellelevynutrition.com/NewSite/blog/#R4rFOXAQ21UMotYm.99
Kevin West grew up in rural Tennessee where his family grew produce, giving him the opportunity to eat plenty of pickled beets, canned beans and strawberry freezer-jam, which is how he became interested in the bounty of the garden and the alchemy of the stove.