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5 places to dine in Toronto this winter

Just because it’s winter, doesn’t mean the fun has to end. A friend of mine said that her favourite thing to do is dress up and go out for dinner, a casual lunch or even an early morning breakfast. So here are five recommended spots by Women’s Post to dine this winter in Toronto.

Copacabana Brazilian Rodizio

You don’t have to go all they way to Brazil to experience an authentic way of cooking grilled Brazilian foods. Copacabana has four locations in Canada and two are based in downtown Toronto. This unique style of serving food is similar to many rodizio’s around the world. Rodizio refers to an all you can eat style Brazilian steakhouse, where servers bring large skewers of meats and grilled vegetables ( but mostly meat) around to your table and they carve off slices. The servers keep coming until you over indicate with a card you wish not to be served. Copacabana Toronto also adds lively Brazilian flair to their atmosphere by having samba dancers performing on Fridays and Saturdays as well as an aerial silk performer.

Blu Ristorante

As the name may suggest, this restaurant is self-proclaimed as the number one Italian restaurant in Toronto. It has actually been the recipient of Open Table’s Diner’s Choice for the past seven years in a row. This Yorkville-based restaurant offers an intimate and formal dining space with the ambiance of live music. Expect menu choices such as braised octopus with black kale pesto and fettuccine with Nova Scotia lobster tail, calamari and tiger prawn. Blu is the place to enjoy great Italian food and a wide selection of wine in a warm and inviting space.

Cactus Club Cafe

This trendy Adelaide West restaurant,located in the heart of the financial district is a personal favourite, no matter the season, Cactus Club Cafe will give you a lively and upbeat atmosphere even on a dreary Monday night. There are three levels to choose from, and a heated rooftop for those milder winter nights featuring a live DJ. With prompt and friendly service, you will certainly enjoy this restaurant as you dine on the creations of culinary masters and specially crafted cocktails for each season. This winter, bar operations manager Kris Jensen introduced two new seasonal creations, the Whiskey Ginger Smash and the LateHarvest Daiquiri with hints of Saskatoon berry and elderflower.

La Banane

Voted as one of the best new restaurants of 2017 by Toronto Life, La Banane offers eclectic french cuisine to the streets of Toronto. Located on Ossington Avenue, this stunning spot offers a fresh raw bar with mussels, oysters, shrimp, crab, lobster, and scallops. Obviously, all that seafood pairs will the abundance of wine that this french bistro has to offer. La Banane is led by Chef Brandon Olsen, who has curated the menu consisting of his personal french inspired food passions.

Cacao 70

One of the key points of going out to eat in the winter is that you want to feel comfortable and cozy. Cacao 70 is located in the Distillery District and offers a Queen W. location as well. This popular chocolate drinking bar, originated in Montreal, but has slowly spread all over Canada. It is not just all about their speciality of Chocolate, but the restaurant offers the experience of using Chocolate in different flavour adventures. Enjoy drinks like Black Sesame hot cocoa and Champurrado, which features  hot chocolate with spicy cinnamon and whipped cream.

What’s your favourite Toronto restaurant?

Canada Week with the Great Canadian Baking Show

Oh Canada!

It was baking week on the Great Canadian Baking Show, which meant lots of delicious, patriotic, treats!

The first challenge was a Tourtière, a French-Canadian meat pie. The bakers were asked to make a flaky pie crust with a meaty centre, and pair it with a condiment. I am a huge fan of Tourtière. My mother makes it for the family every Christmas Eve, pairing it with Russian gravy, so I know what goes into making this rich and decadent meal. Each baker used a different meat combination, with some airing on the lean side. Fat is necessary in order to keep the filling juicy and tender.

I have to admire James Hoyland and Verdana Jain for making a vegetarian pie instead. They stuck to their beliefs, regardless of the challenge, and shocked the judges with their delicious pies. James used beets to give the pie a meat-like colour while Verdana used cashews as a base.

**Also, I need the goggles James uses to cut onions!!

The technical challenge was a maple cookie. While many of the previous technical challenges have been foreign to the bakers, this one was well known to all. The only thing bakers struggled with was the amount of maple butter in between the cookies.

The showstopper challenge was donuts, which was a little odd considering this treat actually originates in the United States. Sure, Canadians enjoy a good donut with our double double, but that doesn’t mean it is a national treat. Bakers could have been asked to make butter tarts, nanaimo bars, blueberry grunt, or even a Made In Canada cake — all much more Canadian than a donut. Hopefully, these items will be included in other challenges.

The origins of the donut aside, there were some bakers who tried to “canadian-ize” their treats. Linda made some beautiful maple bacon and double-double flavoured donuts and Verdana used Saskatchewan berries as her inspiration. Julian created some fun canoe-shaped donuts and Sabrina made donut poutine! This was a challenge that allowed the bakers to be creative and have fun. It also made me want to try to make donuts!

I’m going to dedicate some time to talk about James — who I firmly believe is my spirit animal. The way he cooks is the way most of us amateur bakers cool: with a messy flare. At the end of the day, no matter how many bags explode on him or how many glazes bubble on to the stovetop, his food always tastes good (at least according to the judges), and that’s all that matters! I feel a weird connection to him as a messy baker myself. When I first started baking, nothing turned out right. I once served a neon orange pumpkin pie to friends. It tasted great…it just looks like something out of a cartoon. But, that’s the beauty of this show. While presentation is really important, at the end of the day it’s all about the taste.

I’ve mentioned the camaraderie of this show so many times, but it presented itself in a different way — goofiness!  So many puns, so much cookie stealing, and lots of fun in the rain. It gets harder to see bakers go home every week — but alas, that’s the reality of the show. This week James won star baker for his delicious vegetarian pie and his peach stuffed donuts (yay!) and the whimsical Jude Somers from Victoria, B.C., was asked to leave.

5 holiday desserts from around the world

What’s the best part of travelling? For me, it’s about the local culture, including the unique foods. This holiday season, you don’t need a passport to experience any of these international cultural traditions. North American holidays are known for turkey, stuffing and an assortment of sweet and sticky pies, but what are some other holiday desserts you can find around the globe?

Women’s Post showcases five unique and decadent international desserts from different cultures that are bound to impress guests at your next holiday party:

Phillipines- Pinoy Fruit Salad

Filipino food is amazing! While known for their glazed Christmas ham or desserts like halo-halo, during the Christmas season one of the most popular sweet treats is fruit salad. Yep, fruit salad, but this isn’t any random fruit salad. Normally, Filipino fruit salad, sometimes called Pinoy fruit salad, takes one can of fruit cocktail mixed with heavy cream and sweetened condensed milk. You can also find versions with coconut meat, coconut milk, jello, tapioca pearls or added pineapple. Talk about easy, creamy and delicious.

France -Buche de Noel

This dessert might look familiar to some North American homes. Buche de Noel or Yule Log is a traditional sweet treat found in France and French-influenced countries during the Christmas holidays. It is made using a classic sponge cake coated in chocolate buttercream and rolled in chocolate shavings to resemble an actual log.

England- Christmas Pudding

Christmas pudding, Christmas pudding ! What’s Christmas without some traditional Christmas pudding, especially if you’re from the U.K. Also known as plum pudding, this dessert is usually served after Christmas dinner and is made using a mixture of dried fruit,spices, molasses. There are no plums in the actual pudding, but lots of raisins. The pudding is often steamed for approximately three hours. Many people often soak the fruits before hand in Brandy  and once the pudding is done it is splashed with more alcohol. This helps to preserve the pudding for almost up to one year,

Guyana- Black Cake

Similar in look to the christmas pudding, this cake is made using minced dried fruits that have been soaked in cherry brandy or rum The fruits are mixed with flour, eggs and sugar, spices and molasses or browning. Once baked, the cakes are generously soaked in rum. This Christmas treat can be found in many Caribbean islands including Jamaica and Trinidad. Black Cake or Caribbean fruit cake are also popular at weddings and is said to bring prosperity and luck.

Australia- Pavlova

Even though it’s technically summer in Australia during the Christmas holidays, this doesn’t mean that Australians can’t indulge in a refreshing Christmas- summer dessert treat. This popular meringue- like dessert is named after Russian ballerina Anna Pavlova after she toured New Zealand and Australia in the 1920’s. Pavlova is made using egg whites, sugar, and cream, but it has a firm and crunchy exterior and a delicate inside. This dessert is usually served on Christmas day.

What are your favourite global holiday desserts? Comment and indulge!

Recipe: sticky apple-cider glazed chicken

Why not take advantage of the cozy elements of fall and use all of these fantastic flavours in your cooking. Nothing is better on a chilly day than a warm cup of apple cider. How wonderful would it be to take those flavour combinations and make a meal out of them?  How about apple cider glazed chicken? This recipe is inspired by one of fall’s favourite treats— apples. This recipe is simple, healthy and delicious and is sure to please.

Ingredients:

  • 8 bone-in, skin on chicken drumsticks (or thighs)
  • 1 medium apple- thinly sliced
  • 1 cup apple cider
  • 2 tbsp honey
  • 1 tbsp butter
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp cinnamon
  • 2 tsp soya sauce
  • 2 sprigs fresh thyme
  • 1 tsp extra-virgin olive oil

Directions:

  1. Preheat oven to 425 degrees.
  2. Season chicken with salt, pepper, cinnamon, soya sauce, and thyme and place in a lightly oiled pan and roast for 40 minutes.
  3. As the chicken bakes, combine apple slices, apple cider, honey and butter to a medium saucepan and bring to a boil. Simmer until mixture is reduced by half.
  4. Carefully remove chicken from the oven and pour the mixture over the chicken and return to broil for 5 minutes or until the mixture sticks to the chicken.
  5. Serve chicken with extra pan drippings and enjoy.

Will you be serving this for your next family dinner? Comment below

 

 

 

Baking Minute: bread week with the Canadian Baking Show

The second episode of the Canadian Baking Show focused on one of my favourite things — bread! The bakers were challenged to make some of the most difficult and technical kinds of bread, while still including a unique and personal flare on their creations. I was excited to watch this episode as bread is, unfortunately, not something I have mastered.

The first challenge was to make Focaccia, a fluffy Italian flatbread seasoned with oil, herbs, and various vegetables, meats, or cheeses. It’s a delicate bread — the dough must have even air pockets and too many toppings can turn this dish into a pizza. I was enthralled with Julian D’Entremont’s baking this week. His use of Nova Scotian dulse, a kind of seaweed, was really inspiring and representative of his hometown of Halifax. I loved that other bakers were trying it out while their breads cooked. At the end of the day, I think the unofficial winner of this particular challenge was Sabrina Degni, whose Focaccia was inspired by her Italian grandmother, and Linda Longson, who used rosemary-infused oil and sea salt for an absolutely gorgeous and simply delicious bread.

The technical challenge was, of course, the Montreal-style bagel. I thought this challenge would be easier, but I’ve since learned that bagels are deceiving. First you have to kneed the dough, but not over-kneed it. Then boil it in honey water. Then dry it. And then FINALLY you cook it. There are so many ways it could go wrong, even the bakers from Quebec had a hard time. The judges wouldn’t even try James Hoyland’s bagel as it was raw. Poor guy.

The showstopper challenge was to create a bread centrepiece with a sweet filling. I have to say, there is a huge difference between how these bakers performed last week and this week. Maybe it took them a while to get used to the cameras being in their faces or to get used to the tent-in-a-field atmosphere, but the final products of this challenge were a lot more put together and clean than the cake challenge in the premiere.

What was even better than the final product was the reaction of the bakers. When the judges cut into the bread and they saw how it looked in the inside, whether a bunch of even layers of filling or swirls of fruit. They were so proud! While there were a lot of amazing creations, my personal favourite was Julian’s, who made some mouth-watering cinnamon buns with a Kraken in the middle. Oh, and he also had fried bread as tentacles!

There has been some criticism about the judging of the Canadian Baking Show, and I do agree that at times it can get repetitive, especially during the technical challenge where they just keep repeating the words “crispy”, “soft”, and “chewy”. But, I was rather impressed with the commentary in the Focaccia challenge. The judges gave advice to the bakers, patiently explaining what went wrong and what went right. I’m hoping the judging gets a bit more creative as more contestants leave and there is more television time for this part of the show.

The winner of bread week was Sabrina, who rocked all three challenges and created a really unique centrepiece with a weaved bread basket. The person who left this week was Sinclair Shuit of London Ont. (hometown of Winnipeg), whose centrepiece pear puff pastry wasn’t cooked enough to please the judges.

Next week is dessert week…God help me!

Let us know what you thought of the episode in the comments below! In the meantime, I’m going to go and eat a muffin…or some french toast…or maybe just a whole loaf of bread.

Recipe: vegan apple crumble

Despite the sprinkling of snow this week, it’s still too early to call this season winter. That means there is still time to indulge in your favourite fall desserts. The smell of roasted squash, sweetened fruit, and perhaps a bit of pumpkin spice is too much to resist. I will literally follow that smell to the nearest bakery or coffee shop. There is something addictive about these flavours, and I’m not ready to give them up just yet!

My personal favourite is an apple crisp or an apple crumble. There is a great recipe for a vegan (with gluten-free options) version of this fantastic dessert, provided to Women’s Post by Avra Epstein, founder of Love Wild Live Free. Give it a try and let us know what you think!

Recipe Apple Crumble Pie (gluten-free option)

Yield: 1 pie (9”) or 4 mini pies (4.5”)

Ingredients

Pie Dough:

1 cup + 2 tbsp flour (see notes below on making this gluten-free)

1/3 cup *cold* unrefined coconut oil

1/4 teaspoon Himalayan pink salt

4 tablespoon *ice cold* water

Filling:

4 apples (about 1 + 1/2 lbs), peeled, cored and sliced

1/2 cup coconut sugar (or other vegan sugar)

2 tablespoons flour

1 tablespoon lemon juice

1 teaspoon true cinnamon

1/4 teaspoon Himalayan pink salt

Crumble Topping:

1/2 tsp true cinnamon

1/2 cup rolled oats (not the quick cooking kind)

1/4 cup + 2 tbsp flour

1/4 cup brown sugar or coconut sugar

1/4 cup unrefined coconut oil, softened

The tiniest pinch of pink Himalayan salt

Optional finishing touch:

1 tbsp unsweetened plant-based milk (I used rice milk)

1 tsp turbinado cane sugar

(use organic ingredients)

Instructions

  1. Preheat oven to 400ºF (200ºC).

Prepare the Pie Crust:

  1. Combine flour and salt in a large mixing bowl. Using a pastry cutter (or fork), cut in chunks of cold coconut oil until mixture resembles coarse crumbs.
  2. Add in water 1 tablespoon at a time and gently mix until dough comes together (not to worry if it doesn’t form right away, the dough should come together when it is kneaded).
  3. Use your hands to gently knead/form the dough and gather any loose scraps.
  4. Transfer to a well floured surface and form into a disk shape. If you’re making 4 mini pies, divide dough into 4 and form each portion into a disk shape.
  5. Lightly flour the top of the dough, as well as your rolling pin and roll into a circle about 1/8 inch thick. Add more flour as needed to prevent sticking. Transfer to your pie dish and form crust moving from the middle of the dish, outwards to the rim of the dish. Repeat if making 4 mini pies.

Note: This dough is very forgiving, it may break when you transfer it to the dish, but you can easily press it back together.

Prepare the Filling:

  1. Combine apple filling ingredients in a large bowl – you can use the same bowl that you made the crust in to save time on clean up! Add filling to the pie dish(es), make sure not to include any excess liquid.

Prepare the Crumble Topping:

  1. Combine crumble ingredients in a small bowl. Top the apple mixture in the pie dish(es) with the topping.

Final steps:

  1. Optional: Lightly brush plant-based milk on any exposed pie crust on the rim of the pie dish(es) and sprinkle a small amount of turbaned cane sugar on top.
  2. Place pie dish(es) onto a baking sheet and bake for 25 to 30 minutes or until golden brown. Check after the first 20 minutes and keep an eye on the topping and crust thereafter to make sure that it doesn’t overcook.

Serve warm. Pairs well with a scoop of dairy-free ice cream or coconut whip cream.

A Note on making this Gluten Free

The flour: I have tested out a number of gluten-free flours over the years and I’ve found the best results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (GMO-free). I like to avoid gluten-free flour mixes that contain conventional potato and corn starch. Be wary of non-organic potato and corn as these are are grown with pesticides and are commonly genetically modified.

The oats: Oats are gluten-free by nature, but are sometimes contaminated during processing or even in the field during production. If you are celiac or have a gluten sensitivity, be sure to select oats that have a “gluten-free” label on the packaging.

 

Avra Epstein publishes organic vegan lifestyle living resources on her blog lovewildlivefree.com where she shares everything from nutritious recipes, to health & wellness information, while showcasing the best of Toronto vegan businesses and local food along the way. Her meal-time inspiration, with an emphasis on healing foods, will make you feel good, inside and out! LoveWildLiveFree was recently featured on Blog TO’s list as one of “15 Instagram accounts for Toronto vegans to follow.”

Blue Diamond Growers put love into Almond Breeze

“The almond is a very versatile product.”

No one exudes passion for a nut quite like Mel Machado. Machado is the director of members relations at Blue Diamond Growers, and is as invested in the business as any almond grower.

A farmer himself, Machado says you either love it, or you don’t. “Farming is a system and by that, there are no independent actions that don’t have reactions somewhere else,” he said. “It’s definitely not the easiest thing in the world. It takes vision and strength to be a good farmer.”

But the one thing about almond growing in California is that Blue Diamond values the input of every single one of the people working the fields — something that can’t be said about most companies.

Blue Diamond Almond Growers are part of one of the oldest cooperatives in the United States. It was created in 1910 with the intention of giving growers more power in the marketplace and improving the quality of the product. Today, there are over 3,000 growers in the cooperative and every single one of the farmers who market through Blue Diamond is considered an owner.

The important thing to remember about Blue Diamond is that quality is their number one priority. It’s an incredibly family-centric industry, meaning the almonds are grown with love and respect. Some of the growers come from three to four generations of farmers, and each one is invested in the cooperative. In fact, Machado makes a point to introduce the corporate members of Blue Diamond to these farmers so they understand all that goes into making such a delicious product.

In 2013, the cooperative opened the Blue Diamond Almond Innovation Centre, which is the world’s first and only research center dedicated to almond product innovation. It’s through this centre the company comes up with its new ideas. In fact, Almond Breeze, the dairy-free beverage, is a product of the cooperative’s Innovation Centre.  It’s there that different flavours and uses for the product are explored and tested. This includes beverages, snacks, crackers, and of course, traditionally flavoured nuts. Some of Machado’s favourite flavours (as well as his dog’s) are sweet thai chilli and wasabi soy.

The most popular products are, of course, the Almond Breeze beverages. Each one is smooth and creamy with a unique flavour that doesn’t overpower the delicious natural taste of almonds. It’s a great option for lactose-intolerant and vegan customers who still require a source of calcium and vitamins.

My personal favourite is the Unsweetened Almond Coconut drink! It has fewer calories than regular milk, contains the healthy fats and nutrients I need for my day, and tastes absolutely divine on my morning oatmeal!

You can find the Original and Vanilla Almond Breeze (sweetened and unsweetened) in the refrigerated section of most grocery stores, but make sure to check the self-stable products on the shelves to find the chocolate and coconut flavours.

Wondering how to use your dairy-free beverages? Try a Key Lime Pie Smoothie:

For more recipes, go here!

Key Lime Pie Smoothie

Prep Time: 10 minutes                              Cook Time: 0 minutes

Yield: 2 servings

Ingredients

  • 1 1/2 cups (375 mL) Almond Breeze® Unsweetened Vanilla
  • 1/2 ripe avocado, diced
  • 1/2 cup (125 mL) fresh baby spinach
  • 3 tbsp (45 mL) maple syrup
  • 2 tbsp (30 mL) lime juice
  • 1 tsp (5 mL) lime zest
  • 5 ice cubes
  • Lime wedges (optional)
  • 1/2 cup (125 mL) toasted shredded coconut (optional)

Directions

In blender, combine Almond Breeze, avocado, spinach, maple syrup, lime juice, lime zest and ice; purée until smooth.

If desired, rim 2 glasses with fresh lime and dip into toasted coconut.

Nutrition Facts

Per 1/2 recipe: Calories 190, Fat 8g, Cholesterol 0mg, Sodium 150mg, Carbohydrate 27g, Fibre 2g, Sugars 20g, Protein 2g

 

Recipe: Instagram-worthy grain bowl

It can be hard to muster the energy to prepare lunches everyday, especially when the summer heat hits. There is nothing less appealing than cooking on a hot day. But, if you want to continue to eat healthy and homemade lunches, then preparation is key.

That’s what’s so great about the grain bowl (sometimes called a Buddha Bowl). You can prepare them on the weekend and alternate flavours and ingredients throughout the week for unique meals each time.

The best part about these bowls is that it doesn’t require a recipe — just an understanding of the mechanics.

The base of the bowl is, obviously, usually a grain like rice or quinoa. Next, choose your protein source. One of my favourite gain bowls uses cooked chickpeas, but you can use grilled chicken,pork, tofu, or even something like goat cheese.

Then you add vegetables. The key is to pick ingredients that are colourful and compliment each other. Some suggestions include: beets, sweet potatoes, cucumbers, tomatoes, carrots, asparagus, peppers, or zucchini. Cook some of the harder vegetables to make them easier to chew in combination with the rest of the bowl ingredients. It’s okay to have some cooked and some raw.

Afterwards, add something like hummus or tabbouleh so that the grains aren’t so dry. If you want something a bit more saucey, try a greek salad dressing or an olive oil based mixture with dry herbs.

Top with sprouts, olives, or pickled vegetables to taste. Add a little fresh coriander, basil, or mint.

The best part about this meal is that you can cook the grains and cut all of the vegetables on the weekend. Each night, just cook the vegetables you want cooked and that’s it — you have a healthy meal fit for kings!

Variations include breakfast bowls with sweet potato, a poached egg, and sausage.

What is your favourite combination? Let us know in the comments below!

6 things you can put on the grill other than hamburgers

Are your ready to barbecue this summer? At my house, no one ever uses the oven during the months of July and August unless it’s for baking sweets or pastries. It’s all about the BBQ. Who doesn’t love the smell of grilled meats and vegetables? The best thing is, there is almost nothing you can’t cook on the barbecue. Here are a few ideas for those of you looking to try something new:

Kabobs: This one may be a bit obvious, but it’s all about what you put on the kabob. Just grab some chicken, steak, shrimp, or even tofu for those vegetarians out there and put it on a wooden kabob stick. Make sure to alternate between protein source and vegetables. My favourite vegetables are button mushrooms, cherry tomatoes, and yellow peppers, but feel free to spice it up.

Cheese: To be clear, this does not mean every cheese can be grilled. But, some brilliant person invented cheese that you could grill. It’s great on sandwiches, wraps, or even served on it’s own with tomatoes and basil as an appetizer. It has a texture a bit similar to tofu, but with the squeak of a curd. The taste is incredibly rich, and it takes on the taste of  it has a very rich taste. Halloumi is the most well-known of grilling cheeses, but you can get some at any artisan cheese stop or market.

Potatoes: You can cook potatoes on the grill similarly to how you do it in the oven. But, you have to cut them into larger pieces. it’s recommended that you slice them so that they don’t fall through the grill. Top the potatoes with cheese and cooked bacon and serve with sour cream! If you want a healthier option, simply grill the potatoes with oil, salt and pepper.

Pizza: Try to make your own pizza using your barbecue. I would lightly-precook the vegetables and meats, just to ensure they are cooked at the same time as the dough. Don’t cook them completely though or you risk soggy toppings on your pizza. Make a crust and place it on your grill with tomato sauce and your toppings of choice. Close the lid and wait 10-15 minutes. This only really works with thin crusts, depending on the size of your barbecue.

Pineapple or watermelon: Not all fruits can be put on the grill, but these two are wonderfully refreshing. The grill chars the fruit and keeps the juices in, while also giving it a nice smokey flavour. Grilled watermelon is fantastic in cold salads and grilled pineapple makes an excellent appetizer or a great topping on a meat dish.

Smores: You don’t have to go camping to have this beautiful and sticky dessert. I should warn you though, once you realize you can make smores in your backyard, you will never want to go camping again! Wrap your smore in tin foil to make sure it doesn’t get too messy, and make sure to watch them carefully, as the marshmallow will melt fast.Another rendition is to split open a banana, place bits of chocolate and marshmallow within that split, and wrap it in tin foil. Place on top of the grill until everything is gooey and delicious!

What are your favourite foods to grill? Let us know in the comments below! 

Raw Vegan Mock Tuna Salad from Love Wild Live Free

Eating a fresh and raw salad in the summertime is one of the healthiest and easiest ways to stay cool from the gut-wrenching heat. One of my favourites is a refreshing raw vegan mock tuna salad.

Love Wild Live Free, a vegan food and lifestyle blog by Avra Epstein, offers a yummy raw mock tuna salad recipe that uses affordable, fresh ingredients to make a light (but filling) meal that will leave you vying for more. This raw recipe uses organic ingredients and also includes kosher dill relish with live probiotics, an easy way to get additional bacteria that keep the gut healthy.

Ingredients:

  • 2 cups raw sunflower seeds
  • 5 tablespoons RawFoodz French Onion Dip
  • 2 celery stocks, finely chopped
  • 3 tablespoons fresh lemon juice
  • 1 tsp dried dill
  • 2 tbsp Kosher dill relish (with live probiotics)
  • 2 tsp Dulse Flakes, or Nori Flakes
  • 1 tbsp finely minced onion (red or sweet white)
  • Pink Himalayan Salt and freshly ground pepper, to taste
  • (use organic ingredients)

Directions

  1. Rinse sunflower seeds and place in to a medium size bowl. Fill with filtered water, leaving a few inches of space above. Cover with a clean towel, secured with an elastic band. Allow to soak 6-8 hours.
  2. After the soaking time is up, rise sunflower seeds again. Add to food processor and pulse to chop into an even consistency, scraping down with a spatula as necessary. You do not want to over process otherwise you will end up with a creamy consistency. Instead, you’re going for a crumbled consistency that resembles flaked tuna.
  3. In a large mixing bowl add chopped sunflower seeds and the remaining ingredients. Stir to combine.
  4. Serve chilled and store in an airtight container in the refrigerator.

Enjoy this delicious salad and experience the rejuvenating feeling of eating raw and healthy foods.