Quinoa is quite easy to prepare. It can be combined with fruits or
 vegetables to make a high-protein breakfast, gluten-free lunch or 
nutritional dinner dishes.
Start by soaking the quinoa for at least 2 hours and make sure you
 rinse it really well.

Combine 1 cup of quinoa with 1 1/2 cup of water or broth and bring to
 boil. Reduce to low heat and let simmer for 15 minutes or until the
 water evaporates. You can see the germ separate from the seed and the
grain should look like a tiny curl.

Cover it with a lid and let it stand for additional 10 minutes to 
achieve a fluffy texture.

I learned a new recipe recently at “What’s for Dinner?” a class that’s held at the PC Cooking School (Loblaws). On this day, Meghan Telpner was the Chef. I have read Megan’s blog and tried a few of her nutritional recipes.

I really enjoyed the class and this recipe in particular. I make it once a week as it lasts me 3-4 days. It’s loaded with tons of vegetables and the orange zest in the dressing makes it taste so delicious. Try it for yourself:

Ingredients for salad:
1 cup prepared quinoa*
1 ¾ cups prepared chickpeas**
1 ½ cups tomato, chopped
1 small bunch chopped parsley
1 small bunch chopped cilantro
¼ cup fresh basil, chopped
4 leaves of kale, shredded
½ zucchini, cut in strips or spiralized
½ cup apple, cut into shoe string slices
2 carrots, grated
1 clove garlic, minced
¼ cup pumpkin seeds, lightly toasted
¼ cup sunflower seeds, lightly toasted
*How to prepare quinoa? Click here
**How to prepare chickpeas? Click here

Ingredients for dressing:
4 tbsp olive oil
2-3 tbsp lemon, juiced
3 tbsp tamari (or light soya sauce)
2 tbsp dry oregano
zest organic orange
5-6 tbsp orange, juiced
sea salt to taste
*Mix all ingredients together and shake

Instructions:

Mix all ingredients in a mixing bowl. Try to use the biggest one you have, this will help to make sure the dressing is distributed evenly in your salad.

There is no real order these must go in at and you can always customize your vegetables, grains, beans and fruit to your own taste.

Makes 6 servings

1 cup of dried chickpeas will expend to 2 cups once soaked and re-hydrated. Soak 1 cup of chickpeas in 3 cups of water. It is best to soak chickpeas overnight, as the refrigerator will keep them from going sour. If you are soaking during the day, it’s generally best to soak at room temperature for 10-12 hours, changing the water every 3 hours, again to prevent sourness.

Chickpeas are a helpful source of zinc, protein, and are also very high in dietary fiber. They can be added to many dishes including soups, salads and dips.

Located in the heart of North York, Bayview Village is one of the best shopping and dining destinations in the city. It offers a wide range of luxury boutiques, cafes, and even grocery stores.

So I was understandably excited when I received an invite to attend BV signature “haute” event, sponsored by DAVIDsTEA, Pusateri’s, and Lole. How often do you get to shop, eat, and participate in a zumba class at the same place?

Upon arriving, everyone is treated to hot cup of tea, courtesy of DAVIDsTEA, to give participants a chance to mingle.

Shortly after, the music came on, signaling the start of class. Everybody was ready to go as soon as they heard it come on. The zumba class was sponsored by Lole, a Canadian lifestyle brand of active clothing and one of the newer additions to Bayview Villages’ long list of boutiques.

I’ll admit, I mainly tried to hide in the back with the other amateurs, but I still broke a sweat! The class was led to a combination of salsa, soca, and merengue. This workout was definitely more fun and effective than I originally thought it would be and I think I’ll include it in my weekly routine from now on.

To cool us down, we each had a cold DAVID’sTEA and a boxed lunch courtesy of Pusateir’s. Yum! Perfect way to end a great morning.

Special thanks to Bayview Village and Faulhaber PR for the invite!

Bayview Village
2901 Bayview Avenue
Toronto, Ontario M2K 1E6

website: www.bayviewvillageshops.com

twitter: @bvshops

Did you know we have a Ganbanyoku (Rock Bathing) spa in Toronto?

I certainly didn’t until I came across Iyashi Bedrock Spa.

I had the pleasure to try the rock bathing and hot yoga recently, and I am very pleased with how relaxing and rejuvenating this therapy is. At your arrival, you change to t-shirt and shorts (getting prepared to sweat) and you must drink at least 1-2 cups of water or green tea to avoid dehydration. There are two types of suites available; traditional and deluxe (has 4 beds). The traditional has 17 stone beds and on this day we did our treatment in this room, followed by hot yoga.

Ganbanyoku is slab of heated stone that you can lie on that is heated to about 42C with the humidity set at approximately 63%. For some people 42C might be too hot to handle, but the benefits are worth it. You’ll sweat more bedrock bathing than sitting in a sauna.

You lie on the stone bed with a large towel underneath you and another rolled up to support your head. The stones you lie on are called Black Silica, which come from the mountains of Japan. They contain many natural minerals and are treasured for their ability to emit Far-Infrared Rays and Negative Ions.

Within 10-15 minutes, your body is heated and you start to sweat. It’s recommended that you take breaks to cool down and repeat the treatment a few times for best benefits. Some of the key benefits include increase in metabolism and release of harmful metals, as well as pain relief. If you do the yoga after you can really feel the increase in flexibility.

Overall this was a very good experience and I do recommend trying Rock Bathing as it was relaxing and rejuvenating. Iyashi offers many packages including detox and unlimited passes. Whether you make a day spa visit, or book a massage with on of their Registered Massage Therapists, you’re guaranteed to have a great, relaxing time.

Iyashi Bedrock Spa
2662 Yonge Street
Toronto, Ontario

Tel: 416.488.ROCK (7625)

website: www.iyashibedrockspa.com

twitter: @iyashibedrckspa

image via facebook

About Green Living Show:

The Green Living Show is Canada’s largest green consumer show, dedicated to easy and workable solutions for leading a sustainable lifestyle.  The three-day event offers innovative products, demonstrations and ideas to help fuel the green economy. Health, wellness, home, automotive, business, décor, fashion and food are all showcased at the Green Living Show.

Where:

The Green Living Show @ Direct Energy Centre

Exhibition Place Toronto

When:   

Friday, April 13 – 10 AM – 9 PM

Saturday, April 14 – 10 AM – 9 PM

Sunday, April 15 – 10 AM – 6 PM

Admission:

Adult $15 , Seniors $11 (65+) and Students $11 (13 – 17)

Group Rate $10/person (15+ people), School Rates $6/ person (10+ students /teacher)

Samsung Electronics Canada, a presenting sponsor of the 2012 Green Living Show, will provide free admission to anyone who brings e-waste to the event. E-waste will be recycled by Samsung’s Recycling DirectTM and facilitated by Global Electric Electronic Processing (GEEP) – in the most ecologically responsible manner in their Canadian facility.

THE ECO FASHION RUNWAY SHOW:

For all the Eco Fashionistas out there, check out The Eco Fashion Runway 

SUNDAY  - 2 P.M. – 3 P.M.

The Eco Fashion Runway

Doing good while still looking stylish is the driving force behind this fashion extravaganza where eco-friendly fashion shows showcase just how chic green can be!

Emcee: Kelly Drennan, Founder, Fashion Takes Action

FARMER’S MARKET AT THE GREEN LIVING SHOW:

Skip the trip to the grocery store and shop at the Farmer’s Market

FARM FRESH FARE:

What do you get when you ask local, talented restaurant chefs to prepare a dish containing fresh, Ontario-grown ingredients? Find out for yourself by sampling gourmet dishes (and desserts, too!) at Farm Fresh Fare, presented by Toyota Canada Inc. Now in its fourth year, the venue’s tantalizing aromas always attract a crowd. We encourage you to go for seconds: Part of the proceeds from Farm Fresh Fare ticket sales go to Evergreen’s Children’s Food program and Slow Food Toronto’s Learning Garden programs.

Farm Fresh Fare raises the awareness of the environmental and health benefits of choosing fresh, sustainable, Ontario-grown farm foods all year round. By fostering partnerships between local farmers and talented restaurant chefs, Farm Fresh Fare highlights the versatility and variety of local foods available this season.

Farm Fresh Fare Chefs, Partnering Producers and Menu Items 2012

Friday

Chef: Rodney Bowers of Hey Meatball

Producer: Rowe Farms

Menu Item: Mac and Cheese with Chicken Meatballs

Chef: Victor Barry of Splendido and The County General

Producer: Cumbrae’s Meats

Menu Item: Steamed Pork Belly Buns with Local Kimchi

Chef: Albert Ponzo of Le Select Bistro

Producer: YU Ranch

Producer: Grassroot Organics

Menu Item: YU Ranch All-Beef Hot Dogs on Homemade Buns with Alsatian Choucroute

Chefs: Kristin and Dan Donovan of Hooked

Producer: Kolapore Springs

Producer: John Hyatt’s Taylor Fish Company

Producer: K2 Milling

Menu Item: Vegan and Gluten Free Fish Tacos

Chefs: Tony and Abby Sabherwhal of Magic Oven

Producer: Beretta Organic Farm

Menu Item: Tandoori Butter Chicken with Spelt Flatbread

Chef: Mario Pingue and Fernando Pingue of Niagara Specialty Foods

Producer: DuBreton

Producer: Ravine Bakery

Menu Item: Porchetta on Wood Fired Bread

Chef: Fabio Bondi of Local Kitchen and Wine Bar and Bar Salumi

Producer: K2 Milling

Producer: Fun Guy Farms

Menu Item: Ontario Polenta and Mushroom Croquette

Chef: Ruth Klahsen of Monforte Dairy

Producer: Monforte Dairy

Producer: De La Terre Bakery

Menu Item: Grilled Cheese with Homemade Butter on De La Terre Bread

Chef: Evelyne Gharbirian of Hearty Catering

Producer: Lincoln Line Orchards

Producer: Harmony Organic

Menu Item: Hearty Buckwheat Apple Crisp topped with Honey and Organic Whipped Cream

Menu Item: Lincoln Line`s Apple Cider

Chef: Jeff Brown of Delight

Producer: Warner`s Farm

Producer: Harmony Organic

Producer: 100Km Foods Inc.

Menu Item: Peaches and Cream Ice Cream with Heritage Grain Homemade Waffle Cone

Chef: Michael Sacco and Chrystal Porter

Producer: CIPM Grains

Producer: K2 Milling

Menu Item: Buckwheat Blondies with Locally Stone-Ground Chocolate

Chefs: Luis Valenzuela and Alan Vanti of Texturas

Producer: Barrie Hill Farms

Producer: Best Baa Dairy

Menu Item: Berry Smoothie with Sheep`s Milk Yogurt

Chef: Lesia Kohut

Producer: Ninituk Maple Syrup

Producer: Round Plains Plantations

Producer: 100Km Foods Inc.

Menu Item: Vegan and Gluten-Free Sweet Potato Donuts tossed in Maple Sugar

Chefs: Merchants of Green Coffee

Producer: Harmony Organic

Menu Item: Freshly Roasted Fair Trade Organic Coffee

Chef:John Sinopoli of Table 17

Producer: Kernal Peanuts

Producer: 100km Foods

Menu Item: Pea Shoot and Peanut Salad with Spicy Peanut Dressing

Chef: Ontario`s Own

Producer: Vidmar Inc. Mushrooms

Menu Item: Mushroom Barley Soup

Chef: Christopher Palik of L-Eat Catering

Producer: Pfenning`s Organic Farm

Menu Item: Ontario Chopped Salad with Pickled Ramp Buttermilk Ranch, House Made Red Wine Vinegar and Mustard Vinaigrette or Green Apple, Herb and Cider Vinegar Dressing

Chef: Graham Pratt of The Gabardine

Producer: Purdy`s Fisheries

Menu Item: Beet Cured White Fish with Everything Bagel and Fine Herb Salad

Saturday

Chef: Donna Dooher of Mildred’s Temple Kitchen

Producer: Purdy’s Fisheries

Producer: Sleger’s Greens

Menu Item: Smoked Fish Salad Wrap

Chef: Rodney Bowers of Hey Meatball

Producer: Rowe Farms

Menu Item: Mac and Cheese with Chicken Meatballs

Chef: Victor Barry of Splendido and The County General

Producer: Cumbrae’s Meats

Menu Item: Steamed Pork Belly Buns with Local Kimchi

Chef: Albert Ponzo of Le Select Bistro

Producer: YU Ranch

Producer: Grassroot Organics

Menu Item: YU Ranch All Beef Hot Dogs on Homemade Buns with Alsatian Choucroute

Chefs: Kristin and Dan Donovan of Hooked

Producer: Kolapore Springs

Producer: John Hyatt’s Taylor Fish Company

Producer: K2 Milling

Menu Item: Vegan and Gluten-Free Fish Tacos

Chefs: Tony and Abby Sabherwhal of Magic Oven

Producer: Baretta Organic Farm

Menu Item: Tandoori Butter Chicken with Spelt Flatbread

Chef: Mario Pingue of Niagara Specialty Foods

Producer: DuBreton

Producer: Ravine Bakery

Menu Item: Porchetta on Wood Fired Bread

Chef: Fabio Bondi of Local Kitchen and Wine Bar and Bar Salumi

Producer: K2 Milling

Producer: Fun Guy Farms

Menu Item: Ontario Polenta and Mushroom Croquette

Chef: Ruth Klahsen of Monforte Dairy

Producer: Monforte Dairy

Producer: De La Terre Bakery

Menu Item: Grilled Cheese with Homemade Butter on De La Terre Bread

Chef: Evelyne Gharbirian of Hearty Catering

Producer: Lincoln Line Orchards

Producer: Harmony Organic

Menu Item: Hearty Buckwheat Apple Crisp topped with Honey and Organic Whipped Cream

Menu Item: Lincoln Line`s Apple Cider

Chef: Jeff Brown of Delight

Producer: Warner`s Farm

Producer: Harmony Organic

Producer: 100Km Foods

Menu Item: Peaches and Cream Ice Cream with Heritage Grain Homemade Waffle Cone

Chef: Michael Sacco and Chrystal Porter

Producer: CIPM Grains

Producer: K2 Milling

Menu Item: Buckwheat Blondies with Locally Stone-Ground Chocolate

Chefs: Luis Valenzuela and Alan Vanti of Texturas

Producer: Barrie Hill Farms

Producer: Best Baa Dairy

Menu Item: Berry Smoothie with Sheep`s Milk Yogurt

Chef: Lesia Kohut

Producer: Ninituk Maple Syrup

Producer: Round Plans Plantation

Producer: 100Km Foods Inc.

Menu Item: Vegan and Gluten-free Sweet Potato Donuts tossed in Maple Sugar

Chefs: Merchants of Green Coffee

Producer: Harmony Organic

Menu Item: Freshly Roasted Fair Trade Organic Coffee

Chef: Alexandra Feswick of Brockton General

Producer: Kernal Peanuts

Producer: 100Km Foods

Menu: Toasted Peanut and Grain Salad

Chef: Lesley Stoyan of Daily Apple

Producer: Grassroot Organics

Menu Item: Couch Potato Salad

Chef: Steffan Howard of Pegasus Hospitality Group, Palais Royale Ballroom and Casa Loma

Producer: Pfenning`s Organic Farm

Menu Item: Pfenning’s Farm Jerusalem Artichoke Soup with Sharp Aged Cheddar

Sunday

Chef: Donna Dooher of Mildred’s Temple Kitchen

Producer: Purdy’s Fisheries

Producer: Sleger’s Greens

Menu Item: Smoked Fish Salad Wrap

Chef: Rodney Bowers of Hey Meatball

Producer: Rowe Farms

Menu Item:  Mac and Cheese with Chicken Meatballs

Chef: Victor Barry of Splendido and The County General

Producer: Cumbrae’s Meats

Menu Item: Steamed Pork Belly Buns with Local Kimchi

Chef: Albert Ponzo of Le Select Bistro

Producer: YU Ranch

Producer: Grassroot Organics

Menu Item: YU Ranch All Beef Hot Dogs on Homemade Buns with Alsatian Choucroute

Chefs: Kristin and Dan Donovan of Hooked

Producer: Kolapore Springs

Producer: John Hyatt’s Taylor Fish Company

Producer: K2 Milling

Menu Item: Vegan and Gluten Free Fish Tacos

Chefs: Tony and Abby Sabherwhal of Magic Oven

Producer: Baretta Organic Farm

Menu Item: Tandoori Butter Chicken with Spelt Flatbread

Chef: Mario Pingue of Niagara Specialty Foods

Producer: DuBreton

Producer: Ravine Bakery

Menu Item: Porchetta on Wood Fired Bread

Chef: Fabio Bondi of Local Kitchen and Wine Bar and Bar Salumi

Producer: K2 Milling

Producer: Fun Guy Farms

Menu Item: Ontario Polenta and Mushroom Croquette

Chef: Ruth Klahsen of Monforte Dairy

Producer: Monforte Dairy

Producer: De La Terre Bakery

Menu Item: Grilled Cheese with Homemade Butter and De La Terre Bread

Chef: Aaron Joseph Bear Robe of Keriwa Cafe

Producer: Kernal Peanuts

Producer: 100Km Foods Inc.

Menu Item: Curried Peanut Stew

Chef: Robin Pridhan of Rocky Raccoon Cafe

Producer: Wylie Mycological

Menu Item: Mixed Mushroom Soup

Chef: Karen Viva Haynes of Viva Tastings

Producer: Pfenning`s Organic Farm

Menu Item: Carrot Cake

Chef: Evelyne Gharbirian of Hearty Catering

Producer: Lincoln Line Orchards

Producer: Harmony Organic

Menu Item: Hearty Buckwheat Apple Crisp topped with Honey and Organic Whipped Cream

Menu Item: Lincoln Line`s Apple Cider

Chef: Jeff Brown

Producer: Warner`s Farm

Producer: Harmony Organic

Producer: 100 Km Foods Inc.

Menu Item: Peaches and Cream Ice Cream with Heritage Grain Homemade Waffle Cone

Chef: Michael Sacco and Chrystal Porter

Producer: CIPM Grains

Producer: K2 Milling

Menu Item: Buckwheat Blondies with Locally Stone-Ground Chocolate

Chef: Lesia Kohut

Producer: Ninituk Maple Syrup

Producer: Round Plains Plantation

Producer: 100Km Foods Inc.

Menu Item: Vegan and Gluten-free Sweet Potato Donuts tossed in Maple Sugar

Chefs: Luis Valenzuela and Alan Vanti of Texturas

Producer: Barrie Hill Farms

Producer: Best Baa Dairy

Menu Item: Berry Smoothie with Sheep`s Milk Yogurt

Chefs: Merchants of Green Coffee

Producer: Harmony Organic

Menu Item: Freshly Roasted Fair Trade Organic Coffee

*FREE RECIPES from the Farm Fresh Fare Guide

I like the grab-and-go café concept, especially since most of my meetings are all over downtown. It’s even better when the menu features a good selection of items containing lots of fresh, locally grown ingredients, and preferable nothing too heavy on the stomach. So when Mindi from ButterPR introduced SLICED restaurant to me, I knew I was going to have to try it.

SLICED is conveniently located on the corner of Bay and Elm St., so it’s very easy to find. Parking was not an issue here, although you might have to spend a buck or two. The interior has a modern feel and cozy seating. I opted to sit on stool by the window.

The menu featured a wide range of soups, salads, and sandwiches which you can pair with a nice organic tea or fair trade coffee. They also put fresh orange slices in their complementary water, which I thought was a nice touch. Although I was tempted to try many other things, I ended up going for the Lobster BLT sandwich, a slice of whole wheat bread with steamed lobster slices, avocado salsa and crispy smoked bacon. I enjoyed every bite, and since I didn’t end up ordering soup or salad, it left a little room to try some dessert samples they were handing out in-store.

The food is freshly prepared each day, so any food left unsold at end of day is donated to the Second Harvest, which distributes it to communities in need.

I will definitely be heading back next time I’m in the area.

website: www.slicedgourmet.com

twitter: @SlicedGourmet

The cup comes with a silicon band which allows you to mark your favourite drink with a Shapie, that way your barista can just look and know exactly what you are drinking.

The other cool thing about the KeepCup is that all parts are interchangeable so your color combination are endless when you design you own cup.

The cover pops off easily and comes with a plug that swivels around the cup giving you the option of leaving it open.

The cup is lightweight, easy to carry and dishwasher safe.

Most coffee shops will give their guest a 10 cent discount when you bring your own cup, so why not hop over to KeepCup store to design your own cup.

website: KeepCup

twitter: @keepcup

I recently attended a baking class featuring Toronto’s chef Crobin Tomaszeski for Carolans Irish Cream. The class took place at the Great Cooks on Eight culinary center.

We were divided into groups upon arrival and each team had to make one of the recipes that were specially created by the chef to feature Carolans Irish Cream.

My partner and I ended up with a fruit flan recipe. It was easy to make and it took only a few minutes. We didn’t make the crust in class as we were provided with a ready made one, so all we had to do was decorate the flan and voilà!

I was familiar with making fruit flans and have made them at home many times before. I too don’t make the curst from scratch, and use the ready made type as well. I just purchase them ahead of time, so that they’re always available for the next time I feel like having dessert.

You can use any fruits that are in season, pick bright colours and be creative in decorating. Skip the filling or you can glaze the fruit with jelly to give a nice shine.

Crust:

1 pkg. 9-inch store-bought sponge cake

Filling:

1 (8 ounce) package low-fat cream cheese, softened

1/3 cup Powdered Sugar

2 Tbsp. Carolans Light Irish Cream

Fruit:

3 cups fresh strawberries,

1 cup fresh blueberries

3 kiwi fruit, peeled and thinly sliced

Method:

Blend together the cream cheese, sugar, and Carolans Light Irish Cream.

Spread over the crust.

Arrange the fruit on the cream cheese filling and refrigerate.

You may lightly brush Carolans Light Irish Cream along the edges of the crust.

Thanks to LexPR Canada for the invite.