It was a pleasure to host Unlikely Co. in our kitchen, we chatted all things food, I swore a lot… and we cooked up one hell of a healing soup.
Trilby Tanner and Cherie Tsang are the creators of Unlikely Co. They believe there are those who do what they love for a living and those who work so they can do what they love. What’s most important is knowing what moves you. And if you don’t? They can help.
Unlikely Co. was created out of the desire to find an answer to the question above. Committed to shaking up the daily routine by trying their hand at new experiences with Toronto’s local creatives, makers and innovators.
Check out the interview from their evening at the Goods, we’re sharing our new Be Well Superfood Soup recipe, so get in there.
I am pleased to announce the Goods is approved by the Darou Wellness Program for the month of July. The integrated team at Darou Wellness not only supports their patients but also local, like-minded businesses in the Toronto wellness community.
I have a wonderful history with the founder Dr. Shauna Darou, she was my first naturopathic doctor and a guiding light in the early days of my transition to a plant based diet. I still follow much of her direction years later and I feel honoured that her program has approved the Goods as a healthy business in the city.
If you’re looking to take your health to the next level, see a naturopathic doctor. It’ll be worth it, they are experts in natural health and wellness.
Saturday’s Dundas West Fest closed a 1.7km strip between Lansdowne and Shaw, welcoming pedestrian traffic and allowing businesses to set up shop outside their stores.
This year we did something different and threw a community BBQ. Calling on local business friends we created a menu that included craft beer from Blood Brothers Brewing, cold drinks from RI Coffee, artisanal breads from Mattachioni and Tori’s Bakeshop, hot sauce from Stasis Preserves and treats from Sweethart Kitchen. It was quite a feast! We prepared layered grilled veggie sandwiches, smothered in our baba ganoush and mustard, grilled pineapple on skewers and our new Carmenta caesar salad.
And while all the options were undeniably delicious, what surprised us the most was the overwhelming gratitude and relief when patrons discovered our barbecue was created with unprocessed plant based options and whole ingredients.
It’s a constant challenge, this real food, small business thing we do. But to see how much things have changed, to see the increasing demand for actually healthy food from a widening group of people, makes us pleased to be part of this shift. It rejuvenates our passion.
Thank you for seeking more from your food, your choices make the difference.
And our love for local blogs continues this week with Murr’s.
Mariah Craig is the self-proclaimed culinary ninja behind Murr’s Menu, creating gorgeous custom meal plans, desserts and recipe generation.
I’m excited to share my recipe for savoury sprouted Mung Patty Cakes with you and Murr’s loyal followers. Who the heck needs a pita with these babies around.
Check us out now on Murr’s Menu.
I had a surprise invite from Jessica, creator of Pure Transformations, to write a little piece for her blog. Jess is featuring members of our community who help Torontonians live healthier lives.
Obviously I was into it and happy to have a little place on her great blog. Jessica is a wonderful fitness motivator and shares her passion for replacing fitness industry myths with real information that works.
Check out my post follow Jessica on Instagram and be seriously motivated.
It’s home cooking kinda weather and we’ve partnered with local friends, who create beautifully plant powered blogs, to share some of our favourite new recipes with them and you.
This week, the lovely Tara Tomulka, creator of Rawcology has invited me guest blog and I’ve chosen my recipe for these addictive BBQ Brussles Crisps. They are raw, vegan and delicious.
Check us out now on Rawcology.
A few weeks back I met Paola Guarnieri, the vivacious Director of Communications, at the Toronto Wholesale Produce Association. She offered a personal tour of the Ontario Food Terminal and even with a 6am start I jumped at the chance.
I’ve been driving by that massive facility South of the Gardiner for years. Arriving at 5:45am I felt a sense of anticipation, though I quickly saw I was a latecomer, the terminal in full swing, most farmers and vendors having been there since 4am.
The scale is staggering, stall after stall with towering cases of avocados, peppers, tomatoes, romaine and less familiar beauties like bitter melons, kumquats, taro and lotus root.
Supplying our city with fresh produce is no easy task, it’s perishable, unpredictable and relentless. Yet the vendors wake up before many of us have gone to bed to hull their load. If it wasn’t for farmers we’d be eating boxed cereals and canned meat.
Farmers do feed cities and it’s their food we need the most.