Tag Archives: Vivian Law

Vivian’s downtown Toronto lunch picks

Posted on September 30, 2018 | Leave a comment

After a cycle class recently at the Toronto Athletic Club I found myself stepping in and giving food recommendations to an out of town guest who needed some healthy food soon. That gave me the idea to share my picks for lunch in the downtown core.

My favourite spot is the hot table at Mcewan for the variety of absolutely delicious food. It is the best self serve hot/cold bar I have tried yet. I like to fill a box with whatever catches my fancy. Their jerk chicken is the best! I much prefer getting there before 12pm, as the selection is best with a shorter line to pay. As  lunch hour goes on, the selection dwindles.

TD Centre 66 Wellington St W http://mcewan.mcewangroup.ca

I have really enjoyed Greenbox ever since it was introduced to me by a friend this summer. The grab and go boxed salads are delicious. I also enjoy the variety of bowls they serve. The recipes are developed by the owner and I recently tried the hazelnut energy ball, all very good!

200 University Ave https://greenboxexpress.ca

Assembly Chefs Food Hall is another interesting option. Think of it as a food court with great food. Little Dailo is always a good choice

111 Richmond St W https://www.assemblychefshall.com

Forno Cultura has the most delicious cookies and sweets(I love the pistachio amaretti and apricot pastry) The grab and go sandwiches are hearty and tasty

First Canadian Place 100 King St W https://www.fornocultura.com/#first-canadian-place

I also enjoy Copper Branch as an option for tasty vegan food. The fries are particularly good here.

199 Bay St https://eatcopperbranch.com

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Posted in Healthy food, Making Life Good Recommends, Vegan, Vivian Law

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Live From Daryl’s House

Posted on June 30, 2018 | Leave a comment

Attending the Daryl Hall and John Oates concert this month was a major source of inspiration. I joined a dear friend and her mom to enjoy music they have been long time fans of. I knew some of the music of Daryl Hall and John Oates having owned their Essential double cd for many years. She’s Gone was a favourite on first listen and they mention in the album jacket that the song is the finest they wrote together.

Before the concert, I took the time to watch Behind the Music and discovered many interesting things most important being the internet show Live From Daryl’s House. The claim was the duo have benefitted more that any other 80s act from the internet. This piqued my curiosity and clips of the show were aired at the concert as well. In addition, Daryl Hall formed a friendship with Pat Monahan of Train as a result of the show and are touring together, performing songs together.

I got on my computer the next day and checked out http://www.livefromdarylshouse.com

The show is so brilliant in how it showcases creative collaboration and musical talent new and old I couldn’t stop watching and wondered where I had been the past decade to miss it!! I have always been interested in music and even more so now that I’m teaching indoor cycle regularly. For many years now I have felt that most pop music I hear on the radio is made in a lab and I prefer older music. Live from Daryl’s House is a statement that music made by humans together is very much alive and appreciated.

What has inspired me the most from my journey into the musical world and story behind Daryl Hall and John Oates is the unwavering dedication they each have to their craft. Here I am celebrating 18 years of being in the field of health and wellness and I aspire to continue and dedicate myself for the rest of my life. We all need to make our music in making life good-

 

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Recipe: Lemon Poppy Seed Mini Muffins

Posted on April 30, 2018 | Leave a comment

A classmate at school introduced me to these delicious lemony bites, a healthy treat. It took some repeated experiments and here is the recipe I like most:

2 eggs

Juice of 2 lemons or slightly more, depending on size and juice

2-3 tablespoons honey

Zest of 1 lemon

1/4 cup coconut oil, melted

1/2 cup coconut flour

1/2 tsp baking soda

1 tablespoon poppy seeds

Preheat oven to 350 degrees. In a medium bowl whisk together eggs, lemon juice, honey and coconut oil. In a small bowl, mix together coconut flour, poppy seeds, baking soda and lemon zest. Add flour mixture to liquid ingredients, mix with a wooden spoon until blended. Spoon into a silicone mini muffin pan. Bake for around 20 min or until tops of muffins are light gold. Allow to cool and enjoy. Optimal lemon flavour is usually the next day. Store in an airtight container in the fridge for up to 5 days.

 

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Posted in gluten free, Healthy food, healthy treat, Making Life Good Recommends, Vivian Law

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Recipe: Creamy Hummus

Posted on March 31, 2018 | Leave a comment

Hummus is a great healthy snack to have on hand at anytime. Being so busy balancing school and work, I had to set a goal to prepare food for myself, otherwise it is a diet of too much pizza and other takeout. Hummus is really helpful to have on hand as a satisfying small meal.

Hummus can easily be purchased at any grocery store, however, homemade from scratch is so much better. The key is cooking the chickpeas yourself, which delivers superior taste and texture. I have no idea how to make tahini, so I buy jars of tahini. I have no attachment to organic tahini, I use both types. In my experience so far, the tahini that is made from imported ingredients and sold in ethnic shops makes for a smoother hummus.

Here is the original recipe that inspired me to write and share another hummus recipe:
https://www.bonappetit.com/recipe/creamy-hummus-with-cumin

Creamy Hummus

For Chickpeas: 1 cup dry chickpeas (soaked overnight in water with 1 tsp baking soda)

2 cloves garlic, jalapeno(whole with top cut off), bay leaf, 1 sprig rosemary(optional)

After chickpeas have been soaked overnight, rinse in a strainer and place chickpeas into a pot with water covering by about 2 inches. Add garlic, jalapeño, bay and rosemary. Bring water and chickpeas to a boil and reduce heat to a simmer until chickpeas are soft, 30-45 min. Discard garlic, jalapeño, bay leaf, and rosemary. Drain and rinse chickpeas, reserve 1 cup of cooking liquid.

For Hummus:

1 clove garlic, slivered

Juice of 1-2 lemons and 1 lime

1/2 cup tahini

Cooked chickpeas(approx 2.5-3 cups)

1 tsp ground cumin

1 tsp sea salt

Place lemon juice and garlic in food processor and allow garlic to sit in the lemon/lime juice for about 5 min to soften the bite of the raw garlic. Add tahini to lemon juice and garlic, 1/2 of the salt, process until smooth. Add chickpeas, cumin and remaining salt, process until smooth, stopping to scrape sides of the bowl as needed. Check that the texture of the hummus is smooth and creamy. If it seems thick, add a little cooking liquid to improve texture. Adjust salt and or lemon juice to taste, enjoy with crackers, vegetables, in a sandwich or in a bowl as a sauce garnish. Hummus will keep in the fridge for up to a week. This hummus also freezes well.

 

 

 

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Posted in gluten free, Healthy food, Healthy snack, plant food, Recipe, Vivian Law

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Halloween-Who will you be?

Posted on October 31, 2017 | Leave a comment

I have so many feelings around Halloween. I love seeing little kids, babies and adults in costumes. I love the enthusiasm that people have in anticipation of dressing up. I loved getting lots of candy as a kid. I saw some awesome decorated houses on my walk home and felt a little magic in the air. This year I started colouring a skull drawing in celebration which helped me realize the creative potential of Halloween. The occasion can bring out our creativity and is a great opportunity to ponder the awesome life question of who do I want to be-what kind of a human do I want to be?

As a health professional, I love sugar more than most. I do not view sugar as a villain, and I openly share my love for sweets. However, I quit halloween candy about 10 years ago. I developed an innocent Halloween candy addiction when I bought some for our studio, clients brought in their extra candy and there was a bowl right by our door. I started eating little pieces of chocolate and candy around 10am and every couple hours until the end of the day. After a couple weeks I noticed I had a habit of eating candy that was hard to break. Most importantly, I noticed I was eating a lot of candy that I didn’t really love. It was a simple choice to make when I considered what sweets I truly enjoy eating, so Halloween candy has been off my list. I will eat a piece if a child offers me some from their stash and just the one piece. I had almost forgotten that I quit buying/eating halloween candy until I started reflecting on halloween. What memories do we choose to hold onto?

A couple nights ago, I came across these powerful words in a Paulo Coehlo book:

[It’s not a question of hope in the future. It’s a question of recreating your past.

If you have a past that dissatisfies you, forget it now. Imagine a new story of your life, and believe it. Concentrate only on those moments in which you achieved what you desired, and this strength will help you accomplish what you want.]

 

So on Halloween or any given day we can be who want to be-

 

 

 

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Bringing your lunch to school or work

Posted on September 30, 2017 | Leave a comment

School started after Labour Day and this term I need to bring lunch 3 times a week. I can now relate to parents and the difficulty they have with their children in what to put in that lunch box, as I am that picky kid!!! I refuse to eat microwaved food, warm soup in a thermos is unappealing, only some sandwiches are ok, so it seems like there are not many options to bring. Sometimes I don’t feel like prepping food and want a fresh hot meal…there is no such thing around the school, so it is absolutely necessary for me to bring a lunch! I have meditated on the lunch idea and have the following observations and suggestions:

-Involve the child and allow them to choose the container in which they bring and eat their food in. I find this has a huge impact on how appealing I find my lunch, since my ideal is a white plate. However, there are transport and weight considerations when bringing a lunch, so the right container makes it all better. There is also the lunch box or bag- I have a Spongebob lunch bag

-Ask them to choose what leftover dinner foods they find appealing for their lunch. Food that is prepped at dinner time is a timesaver for packing lunch.

-Most importantly, find out what healthy food the child is enthusiastic or excited to eat. Involve them in preparing the food they want to eat. Many will try for pizza and other foods most parents find unhealthy. Those are not options. If you have a picky eater who is an aspiring food critic, it is time they learn some food prep skills. Mom or Dad are not short order cooks!

Here are my current packed lunch ideas that are edible room temperature, and are fairly nutritious to provide energy for focus:

greek salad with romaine lettuce, cherry tomato, cucumber, green onion, fresh oregano, parsley, grilled haloumi cheese, olive oil and lemon juice

roast turkey with kale salad, and roasted sweet potato

quinoa salad with fresh herbs, and green veggies, boiled egg

I also pack fruit and a small sweet treat to round out the meal. Best wishes for lunch prep and healthy eating!

 

 

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Work Life Balance

Posted on July 31, 2017 | Leave a comment

During a recent conversation with a client on work life balance, this client asked: ‘Vivian, you seem to work all the time and are still full of enthusiasm and energy, how you find the balance?’

I almost surprised myself when I answered my work life balance is completely tilted to fulfilling what I know is my life purpose of helping others to be their best through health and fitness. I have the energy to balance work, going to school for traditional Chinese medicine, family and friends, and staying fit myself, only by living my purpose which aligns with my spirit.

I made it a goal a couple years ago to teach more yoga to share the practice of meditation with more people-teaching is immensely fulfilling. I have benefitted so much from practicing yoga, it has opened so many doors of growth for me that I must pay it forward in helping bring others to the meditative space…so they may be closer to their truth, intuition and life purpose.

Work life balance is a challenging aspect of life that many people come across. I’m sharing my perspective of living life with purpose through work that I am hugely passionate about. It’s a life devoted to being of service. This may not be for everyone, however, every person has their unique gifts to contribute to our world for the better. I am sure the world can improve behind our imagination if every person is able to tap into their unique purpose. Those of us that know better need to do better, raise our vibration and those around us-making life good!

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Posted in Making Life Good Recommends, Meditation, Toronto, Vivian Law, Yoga Practice

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Canada Day

Posted on June 30, 2017 | Leave a comment

Tomorrow marks 150 years of Canada, the country of my birth. The country existed well before 150 years ago and this is important to acknowledge. We are all descendants of immigrants that came to a land of raw natural beauty, abundant resources and space for everyone.

This week I have been ending my yoga classes with a moment of appreciation for Canada. I am delighted to be teaching a yoga class on Canada Day, which feels like the perfect way to celebrate the occasion for me. Canada is the place where I have been able to grow up in a diverse environment amongst many cultures, which taught me tolerance and compassion for others. ‘Canadians are nice’ is a great value to live by. There is a real level of consciousness we can tap into in this country-every one of us can make a difference in the world by giving our unique talents and gifts. Canada is the place to do this.

What does Canada Day mean to you? How are you making life good?

 

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Habits for better sleep

Posted on May 31, 2017 | Leave a comment

This spring in Toronto has been full of rain and one benefit I noticed is a cloudy rainy morning can help me sleep a little extra if I manage to allow myself. Being a student of traditional chinese medicine has me experimenting with various herbal formulas to balance my health. The unexpected benefit of these formulas has been improved sleep. I would say my sleep has always been pretty good and this spring I have experienced a whole new level of high quality sleep with trying chinese herbs and getting into a beautiful new bed. Sleep and rest is an extremely important component of health-we regenerate ourselves with sleep. In the spirit of sharing my good news of great sleep, I would like to share some habits that help ensure a good night’s sleep:

-No television or computer time after 10pm. Keep electronics to a minimum near your bed if possible.

-No caffeine intake after 3pm.

-Keep the same bed time ritual, such as reading, tea, brushing your teeth, so your body knows to wind down. Sleep is process of letting go, so develop your own routine to let go of your day in preparation for rest.

-Develop a meditation practice. One benefit is should you ever experience insomnia, you can observe yourself and what thoughts or feelings you experience while awake.

-Keep a gratitude journal to reflect on things you are grateful for at the end of your day. This practice has a life changing positive effect-

 

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Posted in Making Life Good Recommends, Relaxation, Vivian Law

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Recipe: Carrot, mint and date salad

Posted on April 30, 2017 | Leave a comment

My trip to Morocco was a unique experience in terms of culture and food. I will never forget the meals that came with many plates of salads, one of which was carrot salad. I am not a fan of raw carrots at all. However, once cooked and seasoned, I like carrots enough. This salad is inspired by the salads I had in Morocco and more recently by the opening of my friends’ restaurant Atlas.

5-6 carrots, peeled and sliced thick

1 tablespoon olive oil

sprinkle of cumin to taste

juice of 1/2 to 1 lemon

honey to taste

handful of chopped fresh mint

5-6 pitted dates, chopped

Bring salted water to boil in a medium pot. Add carrots and boil for 6 minutes or until desired tenderness. Drain.

In a medium bowl, whisk together lemon juice, olive oil, honey and cumin. Add cooked carrots and dates, toss together gently and top with mint. Enjoy slightly warm or at room temperature

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Posted in gluten free, Healthy food, plant food, Vegan, Vivian Law

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