Coconut Dream

Posted on February 8, 2012 | Leave a comment

I have been trying to use a non-dairy milk for a couple years now. I started with soy milk, which I did not love the taste of and later found it did not agree with me. I used almond milk for a period of time, but developed an intolerance for almonds. Rice milk tastes like liquid cardboard to me. Hemp milk has a strange taste. Finally, I found So Delicious coconut milk beverage to be a great milk alternative, because of the taste. I suggested it to a client who is a real foodie and although he liked it he pointed out that it was a little too thick or viscous. That was a good point that he made. The product gets even thicker if you don’t finish the box either in the large carton or the 946ml tetrapak very quickly.

While on Oahu, I looked for So Delicious and found Coconut Dream instead. I used it on my granola while I was there and really enjoyed the taste and texture of Coconut Dream. I looked for it when I came back to Toronto and found it at Sobeys. I have yet to find the unsweetened version yet to give it a fair comparison, but so far, the Coconut Dream original is ahead of the So Delicious original in terms of taste and texture. Coconut Dream also comes in a chocolate flavour, which is nice to have after a tough workout. Another difference to note is So Delicious is an organic product, while Coconut Dream is not. Both contain medium chain fatty acids, the special type of saturated fat that is found in coconut, which is easy to digest and utilized quickly in the body. The saturated fat found in coconut is different, because it is from a plant source and its chemical structure of a medium chain fatty acid is different than the long chain fatty acid that comprises saturated fat from animal sources.
The concept of having a coconut milk beverage and working out is pictured in an ad for So Delicious featuring America’s toughest trainer Jillian Michaels. I saw the ad in Bon Appetit magazine this fall, long after I started using the product. I had no idea who Jillian Michaels was, because I do not watch much television. The ad was a good one, because it stuck out in my mind. America’s toughest trainer seems a real claim to fame. A few weeks later, I recognized Jillian Michaels on the cover of her book, Unlimited (which was on sale), so I purchased and read the book. I will happy to review the book at another time.
Why try a non dairy milk? From observation, it seems that many people become less able to digest milk and dairy products as time goes by and/or exposure increases. The symptoms of being intolerant to milk and dairy products include gas, bloating, cramps and even diarrhea. To prevent such symptoms, having an alternative to milk can lower your intake of dairy products and minimize the possibility of developing intolerance. Another reason to try is the health benefits of a vegan diet, which includes lower risk of heart disease and cancer. Having a non dairy milk with your morning cereal and fruit makes your breakfast a vegan one, which is a great healthy meal idea to try.

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Posted in Healthy food, product review, Recommendation, Trainer's pick

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Recipe: Hummus

Posted on February 5, 2012 | Leave a comment

Hummus is a delicious and healthy snack that is good to have anytime. Great choices for dippers include, endive, baby carrots, celery sticks, cucumber, grape tomatoes, baked chips, and high fibre crackers such as Finn Crisp. Pita wedges is a tasty classic pairing, but try to have just half a pita each serving.

Here is a recipe that was inspired by Keith Froggett’s recipe that was printed in the Globe and Mail last year. I cannot find my copy that I clipped from the paper or on the Scaramouche website. I do recall that he had said it was one of his most requested recipes. I can understand why, this hummus is delicious because of its purity of flavour. Note that this recipe does not contain tahini. Using the highest quality olive oil delivers the best flavour. I cook the chickpeas from dry myself, because I find this form of preparation eliminates the issue of gas.
Hummus
1 cup dry chickpeas or one can
1 clove garlic, slivered
Juice of one lemon
1-2 tablespoons high quality extra virgin olive oil
salt and pepper to taste
Soak chickpeas in a bowl full of water overnight. Cook on stovetop or in slow cooker until tender.
Place chickpeas, garlic, lemon juice, olive oil into the bowl of the food processor and puree until smooth. Season with salt and pepper to taste.
Store in a airtight container if there is any left, it will keep for up to a week.

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Posted in healthy recipe, Vegan

Recipe: Vegan Red Velvet Cupcakes

Posted on February 4, 2012 | Leave a comment

Here is a recipe that I whipped up one afternoon last April when I was inspired by a book I had read, The Thrive Diet and by a young lady who was told me she was consuming too many delicious cupcakes from D’Lish. She wondered if they would make a vegan version, as her roommate was vegan and she also figured it might be healthier. I suppose a vegan version would eliminate butter/eggs in the cake and the dairy in the cream cheese frosting. However, a cupcake will most likely contain sugar, which is something we should consume in moderation.

D’Lish does make the best cupcakes I have had in Toronto. With the red velvet flavour being their most popular. D’Lish does a fantastic job of rotating the flavours each day of the week much like they do at Magnolia in New York. I would even dare say that I prefer the D’Lish red velvet cupcake to the one I had at Magnolia…
I discussed the health consciousness issue with the owner of D’Lish last year. The purity of the ingredients he uses and the final delicious product is of utmost importance. Of course, I agree that a small cupcake that is made with natural ingredients is simply a delightful treat.
If you are vegan or want to create a moist, tasty vegan cupcake (hard to tell when you eat it) as an alternative treat, give this recipe a try. I will admit was not as successful with a vegan cream cheese like frosting, so best wishes for that endeavour.
Vegan Red Velvet Cupcakes
3/4 cup flour
1/4 cup flour with added bran
1/4 millet flour
1/2tsp salt
1/2 tsp baking soda
1/4 cup coconut oil
3/4 cup sugar
1 tbsp cocoa
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1tsp beet extract for colour (use food colouring if you would like)
1/2 cup coconut milk
2 tsp lemon juice
1/2 tsp baking soda
1/2 tsp lemon juice
Preheat oven to 350 F.
Mix together dry ingredients in a small bowl, set aside.
In another small bowl, mix together coconut milk and lemon juice.
In a large bowl, cream coconut oil and sugar together until well combined and somewhat fluffy with an electric mixer. Add cocoa, mix well. Add applesauce, vanilla and beet extract or food colouring, mix well.
Alternately add flour mixture and coconut milk mixture in 3 additions, mix well each time. Add baking soda and lemon juice together, mix well.
Spoon into paper lined tin. Bake for about 25 minutes or until toothpick is clean. Makes about 9 cupcakes.

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Posted in healthy recipe, Vivian Law

Dessert Inspiration: Miette Cookbook

Posted on February 2, 2012 | Leave a comment

I had the pleasure of going to both locations of Miette in San Francisco last November. The Ferry Building location is more of a counter and display table of goodies while the store in Hayes Valley is a special experience in charm. Hence, the subtitle of their cookbook is recipes from San Francisco’s most charming pastry shop, how true.

I had read about the gingerbread cupcake in Fodor’s, so I had it pretty much for breakfast at the Ferry Building and ordered a macaron and salted caramels for later consumption. The cupcake was visually charming and tasted even better. The macaron was good, but not my favourite, as the best ones that I have had so far are from Petite Thuet in Toronto. The salted caramel was a wonderful treat that came home with me.
I enjoyed the gingerbread cupcake so much that I had to visit their store in Hayes Valley for a second tasting. The store was beautiful with much attention to every detail. I got gingersnaps to take home, they were the best ever. Crisp, spicy and rich tasting.
Imagine my delight in discovering that there was a Miette cookbook. I read through it the past few days and what a great story from Meg Ray. The amazing treats I tasted were amazing because a lot of passion and care went into the selection of the finest ingredients and the execution of detail. Their standard of finest ingredients are organic and locally sourced as much as possible. That will be more of a challenge here in Toronto, but I am ready to try.
The book was a great inspiration, so I tried the buttermilk panna cotta recipe with some mini mousse glasses that I got last week. Yummy!!
I am all for desserts as a healthy part of enjoyment of life and food. I love them and eat them regularly. Nutritionally, they are not the best, but fun and enjoyment is a really important component to eating well and life in general.
The Miette philosophy is to make things small for presentation, balance and economics. Portion control is a great effect of this concept as well. The panna cotta recipe was so delicious and rich tasting that the mini mousse glass, which was around 5 tablespoons was very satisfying. Eating small portions of foods you love that are made with care sure is a great way to enjoy life all the time!

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Posted in book review, commentary, Review

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Veggie Inspiration: Sea Asparagus and Endive, approved by Dr. Oz

Posted on January 28, 2012 | Leave a comment

Sea asparagus and endive are two veggies that I consumed this week, and coincidentally, both have a Dr. Oz connection. I first tasted sea asparagus at the Tate Modern restaurant last May in a light curry sauce that accompanied cod. The crunchy texture and salty taste was delicious and intriguing, definitely a taste highlight of 2011. I started buying it for $14.99 a pound from Fiesta Farm last summer and steamed it lightly to accompany various barbecue dishes as a veggie (it is technically a succulent herb). After a few months of no sea asparagus, I found little jars of pesto and salsa verde made from sea asparagus at a farmer’s market on Oahu. I bought the little jars and brought them all the way home! The sea asparagus is grown close to the North Shore of Oahu in salty water. I was told by the farmer that Dr Oz had declared it to be an anti-aging food, how interesting, I just fell for the taste and texture! Sea asparagus is grown in Canada as well, in British Columbia. Try it next summer, it is tasty!

On another veggie note, I came across some organic endive at the local Loblaws and figured it would be a good veggie for the avocado, white bean and cilantro spread chef Melissa Saunders made this week. It sure was a great combination. Then, I was told by a client that endive had been featured on Dr. Oz as a food that helps to fight ovarian cancer. Eating 7-9 servings of veggies and fruit a day is helpful in cancer prevention. Having a variety of veggies and fruit is key as they all have different nutritional properties. Endive contains kaempferol, a powerful antioxidant which has been found to slow growth of cancer. Endive is also very low calorie. Try having it with dip or in salads.

 

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Posted in antioxidant, Greens, Healthy food, plant food, Veggies

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Recipe: Red Lentil Soup

Posted on January 20, 2012 | Leave a comment

Here is an easy soup to make that is tasty, simple and nutritious. Lentil soup is a great way to start adding more legumes to your diet. They are a little easier to digest than beans, so it is a good way to get your body used to having more legumes with a minimal risk of gas. It is seasoned with tumeric (also gives the soup the yellow colour) and cumin, both of which have numerous health benefits, so use liberally to your taste. The soup is perfect with half a sandwich or a substantial salad as lunch or as a starter for dinner. Studies have shown that having soup aids in weight loss, because soup is satisfying to eat, but can be low in calories. Try this soup!

Red Lentil Soup
1 cup red lentils, rinsed
I tablespoon olive oil
1 onion, finely chopped
1 stalk of celery finely chopped
1 carrot, peeled and finely chopped
1 plum tomato, finely chopped
2 cups chicken or vegetable broth
2 cups water
1 bay leaf
1 tsp cumin
1 tsp tumeric
salt, pepper and lemon juice to taste
In a strainer, rinse lentils until water runs clear or foaming stops.
In a large pot, heat olive oil on medium high and saute onion, garlic, carrot, celery, and tomato until softened, about 5 minutes.
Add lentils, then broth, water, spices and bay leaf.
Bring to a boil, and simmer until lentils are soft about 25 minutes.
Season with salt, pepper and lemon juice to taste.
Blend with an immersion blender if desired.

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Posted in gluten free, healthy recipe, plant food, Vivian Law

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Hot Yoga

Posted on January 19, 2012 | Leave a comment

I attended a hot yoga class for the first time in over 5 years and was pleasantly surprised with the experience. The substitute instructor was excellent in his ability to teach the movements and educate the class on the sanskrit terms and mind body background of the yoga he was having us practice.

I have avoided hot yoga and stuck with other forms for the past few years, because I felt almost faint from exertion and most likely dehydration the last time I did hot yoga. I was more diligent about water intake today, but I still feel a bit dehydrated after the class. However, I really enjoyed the class and learned some interesting new body movements.
It really is best to drink at least 2-3 cups of water before and directly after a hot yoga class. If you are not well hydrated, it is quite possible that you will feel unwell after the class. I find that keeping hydrated is a challenging aspect of participating in hot yoga for many people, including me!

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Posted in Recommendation, water intake guideline, Workout

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Scaramouche Lobsterlicious

Posted on January 18, 2012 | Leave a comment

I had the privilege of being taken to Scaramouche last night for Lobsterlicious. It was a fabulous dinner. Started with the seared scallops with blood orange and avocado. Proceeded to grilled lobster with hurricane coconut broth and finished with rum panna cotta with mango sorbet.

Scaramouche had been a topic of discussion with a friend who went to chef school over the weekend. He does not like the restaurant although he does go for business dinners. I gathered that he feels the restaurant is dated.
I must say that I disagree with that opinion. I feel that Keith Froggett is exceptionally talented in the way he brings out the best of flavour and texture in the simplicity of his dishes. Even at a quick chef’s station at What’s on the Table, a fundraiser for the Stop, community food centre, he delivered a delicious, perfectly dressed raw tuna taster. I have used and recommended his most requested hummus recipe many times and am always amazed at how simple and exceptional it tastes each time. And of course, I have an exceptional meal and service experience each time I to go to the restaurant.
Perhaps the dining room has a bit more of an old school feel to it, but that is a good thing, because you can actually hear your dinner companion!

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Posted in Restaurant review, Toronto

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Taro’s Fish, Toronto

Posted on January 18, 2012 | Leave a comment

I enjoyed a wonderful sushi lunch with a friend today at Taro’s Fish (800 Sheppard Avenue East 416 730-8555) on Craig Harding’s recommendation from his Chef’s Picks in the Globe and Mail. It really is the perfect spot to go when making a trip to Ikea.

Taro’s Fish is more of a fish and sushi retail and wholesale store, but you can perch on their lunch bar for a quick bite. We ordered the spicy tuna roll and spider roll. Both were absolutely delicious. The tuna was very fresh and tender with just the right spicing. The spider roll was crisp and tender all at once. The selection of Japanese and other asian beverages was very interesting. They stock the Japanese version of Gatorade, called Pocari Sweat. We had an Urban Zen green tea, mango and aloe vera drink that was so tasty! I usually skip beverages with sugar, but this one was worthwhile and very enticing with it’s flavour and unique texture.

The store looks to be an outstanding place to purchase fresh fish to cook at home, to order a sushi platter for a party or just take out some sushi for lunch or dinner. I would highly recommend it and would love to go back! I agree wholeheartedly with Craig Harding that it is one of the best sushi lunches in town.

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Posted in Restaurant review, Toronto