Delicious Retreat RaWp-up

I have always wanted to go on a retreat – especially one that was focused on health and wellness. I never really got the opportunity to pursue this interest. So instead, after finding out about the House of Verona in Collingwood Ontario – it wasn’t long  before I decided to host my own retreat. There is nothing better than gathering a group of like minded individuals and guiding them through a weekend of laughter, learning, sharing and cleansing!

I put the word out in February that I was going to host a delicious retreat up in Northern Ontario and it only took about two weeks before 10 + spots had filled. I was so happy and excited that people wanted to share and escape the city for a weekend away. Because it is spring, the topic of the weekend was cleansing, nourishing, rejuvenating while eating raw, organic and vegan food. It is not very often that you get to experience all of this at once!

Planning ahead for the weekend – I created some delicious recipes and planned out all the meals.  I basically took all of my favourite raw meals and created a full menu with them. We started each day with a green juice, smoothie and a yummy breakfast of sprouted bread with acai berry jam, sprouted buckwheat, almond milk and superfood toppings. Then all of our other meals varied between thai coated kelp noodles with collard wraps, savoury nut based dips with LIVE crackers, marinara and pesto pizza with caesar salad, onion-flax bread sandwich with carrot beet and kale slaw and two desserts: mango, banana “ice cream” and chocolate avocado pudding. Did I mention that this was a DELICIOUS retreat?

Trio of Raw Dips – Living Flatbreads and Green Salad

Onion Flax Bread with Walnut Pate and Kale Slaw Salad

Sprouted Buckwheat Cereal with Goji, Coconut and Cinnamon

Acai Berry Jam on Sprouted Kamut Bread

Marinara and Pesto Pizza with Brazil Nut Crust

That was just part of it, the rest of the weekend revolved around learning and sharing. We watched the film Food Matters, had an interactive discussion about cleansing and immunity, learned how to blend smoothies, roll nori, sprout, make nut milks and what essential equipment to have in your kitchen.

Raw Nori Rolling Lesson

Making a Green Smoothie (with Sun Warrior) Lesson

The last component of the weekend allowed for healthy lifestyle activities like yoga, hot baths at a local spa and a hike up blue mountain. We managed to cover a lot in two days- but everyone got something out of it. I had participants from Ottawa, Waterloo, Oakville and Toronto -  everyone had something to offer to the group, with varying areas of expertise and knowledge in health and fitness – we all learned from each other which was the best part! I am even more thrilled that long lasting friendships and bonds were created. From the positive energy and feedback I got from this group, they will always remember their Delicious Weekend Retreat. Thanks to all who joined!

Refreshed after a dip in some hot baths!

Invigorated after our hike to the top of Blue Mountain

Please continue to check my website for details about my next Retreat, October 15-17th – Autumn Immunity and Renewal!

The Culture of Tea

There is a culture of tea growing, whether you like it or not, and hopefully you like it.  The truth is, tea has been around for centuries – is has deep roots on many levels, but what it comes down to is that there is a tea for everyone! Teas come in different shapes, colours and flavours, have unique aroma’s while offering the body an abundance of healing properties that are powerful enough to make a difference in our everyday life.

The culture of tea has been around for thousands of years. It all started in ancient china when a few tea leaves blew into a cup of warm water. Who knew that this would lead to a worldwide fascination where many traditional meanings and practices stem from. For centuries, tea has provided cultures, tribes, and pristine societies with a source of income, tradition and entertainment.

Today, tea still remains an active part of Chinese, Japanese European, Buddhist, and North American culture (among others). It is simply part of their lives and not a day goes by without a cup – whether made out of stone, glass, ceramic or wood – is poured full of a unique flavour that is part of that community or culture. It is cherished and valued with every sip!

Chai tea, green tea, roobois tea, white tea, herbal teas (mint, chamomile, rose) all possess healing and deep-rooted cultural meaning. Any of these teas can be enjoyed on their own, just simply steeped with water or blended together into unique combination’s which can promote relaxation, liveliness, healthy digestion or just good enough to have after a meal.

Adding a cup of tea (or two) into your everyday life can make every sip a gourmet experience. There is hardly a café, restaurant or city block that you can’t pass by that doesn’t offer you an array of teas. This is fabulous and convenient, but if you have the opportunity to buy and steep your own loose leaf teas (or tea blends at home) – there is no turning back. There is absolutely a difference between tea that comes in a bleached white tea bag (with a staple), versus something you can get fresh, loose and organic. The taste is pure and it goes right through your body to each and every cell. When you find a tea that blends with your values and tastes buds, I promise you too will become part of this culture if you aren’t already!

Red Berry Breeze (using Nourish Tea’s – Red Roobois and Berry Breeze)

1 tsp red roobois

1 1/2 tsp Berry Breeze

2 cups water

1 wedge of lemon

1. Place fresh tea leaves and hot water in a steeping kettle/jug or cup- allow water to infuse.

2. Pour infused red water into another glass or tall jug and place in fridge for 2 hours.

3. Pour into a glass and enjoy with a wedge of lemon!

This tea is naturally sweetened with the dried fruit from the berries and it is loaded with antioxidants from the roobois tea (Better than any fruit punch!!). Healing, nourishing and refreshing! You must try it!

Please share with me…

Have you ever had Roobois Tea?

Are you part of this Culture of Tea?

What is your Favourite Tea?

Has Tea healed you in any way?

How to Taste Your Dragon!

I am rather excited! As I have just eaten my first Dragon Fruit. It is so much fun to discover and taste new fruits – especially exotic ones. I can’t believe after all of these years experimenting and trying new things – I had never sliced open one of these beauties.

I’ve walked past them so many times in markets and never picked it up. But for some reason the other day something about this flamboyant fruit enticed me to reach over and grab for it.

I couldn’t help but be drawn in by it’s gorgeous pink flesh. It looks like a flower (in fact it is a flower). I know it’s not local, and most likely not organic either. But it is 100% delicious. This is not and will not be a staple in my diet, but it will be a treat (and I think I will treat myself to it more often!!).

When you cut into it you’ll notice it’s white peppered flesh. Almost like a white kiwi. It is totally unique, there is nothing like it! It is so easy to scoop the flesh out with a spoon and then slice it up and eat it up. I had to control myself from eating the whole thing. It is that tasty and so easy to eat – it literally melts in your mouth! Too bad I bought only one! I will wait at least a couple of weeks to buy another one (I said treat…right?)

Once the flesh is out, you can enjoy it in fruit salads, garden salads, in smoothies, drinks or simply on it’s own. That is just how you eat it, wait until you find out how good it is for you!

I have done my research and now I have learned that by eating Dragon (also known as Pitaya fruit), you can lower your cholesterol, balance your blood sugar, get more than your daily dose of Vitamin C, load up on antioxidants, fill up on fiber and get in your healthy fats (due to all of it’s seeds). That’s a lot of punch for one fruit! But for all that flare in it’s shape and colour, it has to offer something at least as equally interesting on the inside.

This is a loaded fruit. All of it’s beauty was worth it. I can’t wait to taste my next Dragon!

First Cut it in Half

Then Scoop out the Flesh and Slice

C-Veggies: The Ultimate Super Veggies!

There is really is not such thing as C-Veggies – but Sea Veggies on the other hand are amazing. Often the word SEA in itself is enough to scare most people away. So I softened that up and used the letter C to represent these delicate superfood gems of the sea – but C also stands for cleansing, calcium and chlorophyll as this is what these guys are packed full of! This is just to give you a taste of what I will be getting into.

If you haven’t experimented with sea veggies yet, then you are truly missing out. They are so diverse in their use that the list just goes on and on. Most of you have actually had sea vegetables, many times. What do you think your sushi is wrapped up in? Nori! One of the most commonly used sea veggies. It is super delicious and versatile. You can crumble it on salads, drop it into soups or just snack on it plain! Then the realm of sea veggies carries over into dulse, arame, wakame, kelp, kombu, hijiki, agar, kuze – they all sound kind of funny (I love naming them off in my classes), they all have different uses, a distinct flavour – but what they all have in common is that they are loaded with minerals and chlorophyll! (CHECK OUT THIS GUIDE to get more familiar with each one!) There is even a new and fun variety of kelp – which comes in noodle form. Pretty fancy stuff – it has been stripped of it’s green essence, leaving it colourless and flavourless but it is a great base to a raw spaghetti or pasta dish! (see recipe below!)

All in all, Sea Veggies are an amazing condiment to add to any recipe -cooked or raw. A simple slaw salad, a stir fry, miso soup, on top of a veggie burger, in a wrap. I think you get the point. But what is relevant to know, is that you need so little to get the benefits. Just a little goes such a long way. In Macrobiotics - sea veggies are a staple to the diet but are only used as a condiment to every meal. They are balancing and make your meal look beautiful, interesting and unique. You will also be happy knowing that you are getting an extra dose of much needed nutrients.

Let me take you through the benefits of Sea Veggies – hopefully this will inspire you to at least try one variety!

Sea Veggies…

reduce blood cholesterol

remove metallic and radioactive elements from the body (great for chemo)

prevent goiter (enlarged thyroid condition)

have antibiotic properties

strengthen bones, teeth and nerve transmission

help digestion

softens hard masses in tumors

used as a beauty aid – helping to maintain glowing, healthy skin and lustrous hair

Lastly…ounce for ounce sea veggies provide all the vitamins and minerals that are required for human health (similar to what is found in human blood -including calcium, iodine, phosphorous, sodium, iron and vitamins A, B, C and E) and it is also an excellent source of  protein!

I will leave it at that!

SEA MY VEGGIES – Creamy Kelp “Alfredo” Noodles

Sauce:

2 heaping tbsp raw tahini

2 tbsp tamari

2 tbsp apple cider vinegar

2 tbsp lemon juice, freshly squeezed

1 tbsp hemp seeds

1/4 cup chopped parsley

1/4 cup chopped garlic leaves (from my garden) or 1 clove of garlic

sea salt to taste

blend up with a bit of water to thin out (not too much!) – approx 2 tbsp!

Veggies:

1 pack of kelp noodles – remove kelp from package rinse and let sit in warm water with lemon juice for 1 hour to soften!

— if you can’t find kelp noodles (found at local raw restaurants or online from Upaya Naturals), double the amount of zucchini to use as a noodle base!

1/4 cup arame, soaked for 15 minutes

1/2 cup kale, chopped

1 cup shredded beets and carrots

1 cup zucchini shredded

1 small bunch  broccoli (marinated with olive oil and sea salt and dehydrated or baked on a low temperature for 20-30 minutes until soft and tender – scrumptious!)

Pour the dressing over the noodles, add the veggies , toss and serve!

Get Your Greens in!

My Article in Tonic Toronto, December 2009 Issue

But Greens are relevant all year round…read on!

My clients always ask me, “if there is one thing I can do to better my health or one food item I can add in that is amazing for me…what is it?” My answer is always greens! If there is any place to start – it is with greens. No matter what your diet currently consists of – whether you are an omnivore, vegetarian, vegan, flexitarian (little bit of this and a little bit of that), or raw foodie – it doesn’t matter. Getting your greens in is the first step to optimal and long-lasting health.

Most people do not eat enough green veggies, even though they have immense nutritional value. Recent studies have confirmed that populations with diets rich in green leafy vegetables run a far lower risk of heart disease and cancer. Not to mention that they support bone health, aid in detoxification and are an excellent source of antioxidants and fiber. Leafy green vegetables are one of nature’s richest sources of nutrients, so look beyond spinach and broccoli and get familiar with things like kale, collards, Swiss chard, arugula and bok choy.

Depending on what you like, there are so many ways to get your green veggies in. The good news is that each one offers a very different, unique taste and texture. Even if you have to sneak them into a smoothie for the fussy ones in the family, I promise you – there is always a way!

Whether you are following a vegan diet or just want to take your nutrition to the next level, greens should be an essential component to your day. Choosing a leafy green such as kale, will boost up your meal, give your body an extra dose of much needed calcium, magnesium, iron and fiber, and compliment anything and everything on your plate. Kale is fantastic when it is just lightly steamed, sautéed or chopped up and marinated raw into a salad. They even make great ‘chips’ (see recipe below). This goes for any green by the way, so the possibilities are endless and you really can’t go wrong.

It is very common to get overwhelmed when it comes to greens. My suggestion is to start basic. Pick one new green a week to ‘play’ with until you have found a way for you and your family to enjoy it. The number one complaint is that greens are too bitter. Well, yes collards and kale can be bitter, especially if they are new to your palette. Once you find a way to get them into a meal – whether they are added to a smoothie, tomato sauce, chickpea stew, chunky vegetable soup, grain dish or simply dressed with olive oil and sea salt, there is no turning back. You will be hooked because you will suddenly start to feel better, have more energy and you may even lose weight. That doesn’t sound bad does it?

Experiment with nature’s emerald gems, have fun and to make sure YOU get your greens in everyday. Just remember that a meal isn’t a meal unless there is something green on your plate!

Zesty Kale Chips

Ingredients:

• 2 head Kale, washed and torn
• ¾ cup Tahini
• ¼ cup Tamari
• ¼ cup Apple Cider Vinegar
• ½ cup Water
• 1 clove Garlic
• 1 Lemon, juiced
• ¼ teaspoon Sea Salt
• ¼ cup of Nutritional yeast or hemp seeds

Procedure:

Place the kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be glued to the kale.

In Dehydrator:
Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours at 115 degrees F. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

In Oven:
Place on parchment paper on a sheet tray, and bake on a low temperature for about 30 minutes (or more). Keep an eye on it and turn often to ensure even drying.

Marni Wasserman
~ is a natural personal chef and holistic nutritionist
www.marniwasserman.com/

My Growing Garden!

If you have been reading my blog for over a year then you would remember that I have a garden. Last year was the first year that I had a full edible garden with all the fixings…it was great. The growing beauties in my garden made for amazing local produce in my cooking classes and supplied greens for my morning green juices everyday (all the way until December – can you believe it!). But this year my garden is going to be bigger and better (literally)! I am so excited that I want to share this experience with you – from it’s very early sprouting stages…right now – all they way until its full growth! So right now I have all kinds of goodies germinating and starting to grow – along with a barrier or garlic to protect my little green babies from rabbits, squirrels etc… at least that is what the gardener said – let’s hope it works. I am going to have a full yield most likely starting the end of April – so if you are lucky enough to be attending one of my DELICIOUS COOKING CLASSES this spring and summer- you will have the honour of tasting veggies right from the source! Planted and sprouting so far is radishes, arugula, Swiss chard, parsley, kale, collards, carrots and at least 3 different kinds of lettuce. There is more, I know there is! Of course there is also more to be planted at different stages throughout the season…looking forward to that!

I also have a compost system going in place, so that all the goodies from my organic waste in my kitchen can be recycled right back into the earth as it makes new soil for growing seasons to come. Very exciting!

I can’t emphasize how exciting it is to see growth in my backyard! To be able to harvest and use greens and veggies right away – there is no comparison! I wish I had the knowledge of how to do this myself but luckily I am getting some help. That way  hopefully at some point, I will have an understanding of how to do it myself…but for now – I love having the help and the education and I will just need to stick to what I do best – using the veggies from my garden in delicious and nutritious recipes!

April 12th/2010 – Stage 1

Little sprouts of arugula and parsley starting in a mini greenhouse!

Arugula, garlic shoots, and chard starting to pop up

Newest addition to the garden – for more yield to maximize sunlight!

Most herbs will be here, basil, dill, rosemary, thyme

JUNE 2010 UPDATE ON MY GARDEN!!!

Look whats growing….so exciting!

All my herbs and extra lettuce!

New Garden Bed with Lettuce, Cucumber, Kale, Chard, Peas and Stevia

Strawberry Bush

The Main Garden – Zucchini, Lettuces, Kale, Chard, Beets, Cabbage Leaves

I LOVE Golden Beets!

Minty Greens!

Please let me know if you have a garden or compost!

What are you growing?

What do you love to make, cook, prepare with your organic veggies?

Spring Cleansing – the Raw Way!

I am pleased to announce that I am one of the sponsors of David Wolfe’s upcoming Spring Cleansing and Renewal event in Toronto (as you can see by my itty bitty logo at the bottom of the flyer on the left). This is going to be an exciting and fun night as David fills the room full of “raw” information that will be sure to transform your life. If you have ever heard David speak before you know that he radiates, love and passion for nutritious super foods and lifelong health. If you have never heard David speak before then I encourage you to join this fun event.

An evening with David is sure to be filled with everything from raw cacao to green juices and coconuts. You will learn all about the healing powers of super foods, spring water and how to lose weight and prevent illness. Everything ties together as you will see through David’s magnetic energy that captures everyone’s attention. Spring Cleansing is the topic of choice for this event – but it will still tie into everything that you need to know to enter into the warmer months feeling THE BEST YOU CAN FEEL! This is David’s promise.

So I encourage you to act quickly and get your tickets before it is too late, because if there is any event that sells out quick, it is one with David Wolfe (trust me, I’ve been there!). You can get your tickets today by clicking here!

FYI – this event goes hand in hand with my Delicious Rejuvenation Retreat. The first weekend has completely sold out. But the good news is that I am holding another one in July. So if you think you want to take your health to the next level and join me for a Raw Weekend Getaway – then GET IN TOUCH with me Today!

Wholly Guacamole!

I know very few people who don’t like avocado’s. I used to be one of them. A long long time ago – when I thought avocado’s were “fattening” and a big no no, I definitely made sure they stayed out of my diet. Then one day, by accident (after ordering my rolls without avocado) it was left in. So I figured I would give it a try – and I fell in love immediately. Over the years, I learned about how healthy they actually were and that the “fat” in avocado doesn’t actually make you fat – but makes you lean. Sounds weird right? Well not really. The healthy omega 3 oils in avocado’s are essential to our body and our cells. In this case they body actually utilizes these fatty acids for energy (as opposed to storage). Not only that, but avocados are also rich in potassium, B vitamins with have trace amounts of protein and they also help to stabilize blood sugar levels! This makes them nourishing and filling which enables you to feel satisfied when you eat them. They add a good amount of nutrients and substance to any meal – which actually causes you to eat less! Whether you make it into a dip such as guac, a spread, whirled into a smoothie or soup, sliced on a sandwich, wrap, nori or salad. Avocado’s prove to be a versatile and fun item to add to anything.

But a favourite among many is Guacamole. The creamy goodness of mashed up avocado’s is so delicious (and I have to admit somewhat addicting) and should be made and enjoyed by everybody. You can have fun with this recipe too. I love to add green peas into my guacamole, as it not only gives the dip some substance – protein, fiber and vitamins – but it also gives it a rich texture and I personally find it more satisfying. Plus you don’t feel as guilty about eating so much! Of course making regular guac with lots of jalapenos and tomatoes is also good to0 – really, anything can be added to make your guacamole recipe as wholesome and delicious as you would like.

When it comes to dipping, you can buy organic corn chips or make your own by using Food For Life’s Sprouted Organic Corn Tortillas. I cut them into triangles and pop them in the oven for about 15 minutes on 200F. Or you can just slice up veggies such as carrots, celery, jicama or  spread it on whole grain/gluten free crackers.

So get familiar, comfortable and excited about Avocado’s because to me, they are one of nature’s most perfect foods!

Wholly Guacamole

What’s in it:

1 cup cooked green split peas (1 cup frozen green peas, blanched)

4 green onions, 2 inch slice

3-5 tablespoons lemon or lime juice

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon garlic granules or 1 clove fresh garlic

½ bunch parsley

¼ teaspoon sea salt

2 large ripe Haas avocados

¾ cup chopped tomatoes

Optional:

1 jalapeno chili, finely chopped or ¼ teaspoon red hot sauce

1 tsp extra virgin olive oil

How to make it:

1. Put peas, green onions, lemon juice, cumin, coriander, garlic, parsley, (jalapeno) and salt into the food processor and process until well blended and smooth.
2. Cut avocados in halves, remove pits and scoop out flesh into a medium sized mixing bowl.
3. Mash avocados and mix in ingredients from the food processor.
4. Stir in the tomatoes, taste and adjust seasoning. Chill.
5. Serve with organic corn tortilla chips, slices of jicama or whole grain crackers.

Marni’s Delicious Knowledge:

Why with peas? Not only do peas give this dip substance, but they add fiber, protein and vitamins (they are also green which goes nicely with avocado!).

Avocado’s are fully of healthy essential fats, extremely satisfying and make a great base for a dip. Not only is this dip  great with (non-GMO) corn chips, but it is great on sprouted bread, in a wrap or topped on a salad.

See my Video on How to Pick an Avocado:

See my Video on the Health Benefits of Avocados:

Super-Packed & Ready to Go (Canada!)

As you can see by my jam-packed bag full of goodies – I am headed on a trip. I am going to the Vancouver Olympics YAY. By the looks of my bag – you may wonder why I am so overly prepared. If you don’t know this about me already – I don’t take any chances. I make sure that food is of #1 priority – even when I am on Vacation. I am sure there will be some delicious things to enjoy in the Whistler village, but you really never know. In a previous post that I wrote “On the Fly” I talked about the problems associated with not traveling with enough food or being prepared – especially when you get stuck in an airport for 8 hours! But this time my food needs to cover me for more than a week  to keep me nourished and satisfied. Not only is it going to be busy and bustling in the village – but if my memory is correct (when I was there 3 years ago) – there was many a bar and pub in the village and not so many yummy spots for me to eat.  Of course I will make do with the grocery store there and some of the meals that will be enjoyed out (choosing salads, steamed veggies and whole grains where I can) but the rest of my meals and snacks need to be covered (thank goodness we are staying in a place where I can cook). I will not settle on “food on the go”, pizza, wings, burgers – these are main staples that will be easily and widely available. Instead I will have brown rice pasta, quinoa and lentils  to cook up and greens powder, goji berries and cacao in my pockets to keep me fueled throughout the day while I cheer our teams on!

But it does make me wonder… the Olympics portray the most amazing athletes and physical bodies the world has ever seen – and why certain chain companies and poor quality foods (not mentioning any names) are the major sponsors and endorsers to represent fitness, health and performance – drives me nuts! There is so much more to comment on this – but I will keep my cool for now.

But on the flip side….

If only Olympic athletes were on a super-food and plant based diet and these were the foods that were advertised and supported by the media, then others like me would be on cloud nine. When will the day come that we will see a commercial with an athlete biting into a Vega bar or downing a Sun Warrior Shake ? I would be that much more proud of our Canadian Olympic Athletes. But for now I will just focus on myself and make sure that my own health and nutrition is taken care of – and hope for the best in the future! One day – and hopefully soon the world will start to see the wonders of these foods and the incredible impact they have on the human body – whether it is for athletic performance or just day to day vigor – yummy, organic, plant based foods are super-packed full of nutrition and keep you going!

Marni’s Checklist

- Packets of Vega and Sun Warrior protein powder to make yummy goodness throughout the day!

- Homemade Granola

- Rolled Oats – for porridge

- Brown Rice Pasta

- Quinoa

- Organic Dark Chocolate

- Spelt Flatbread

- Rice Cakes

- Almond Butter

- Raw Crackers and Kale Chips

- Mac and Chreese ( just in case !)

- Rice Milk

- Sprouted Lentils and Brown Rice

- Organic Food Bars/Lara Bars/Goji Berries/Cacao/Acai/Hempseeds

- Herbal Teas

I think there is more floating around in there somewhere

I would love for you to share your thoughts, leave a comment, post on twitter – whatever you can do to show your support and let me know that you:

Love super-powered plant based foods?

Travel with food and what  you pack?

Agree that Athletes should eat super-foods?

Or anything else that you want to share!

Inside…(not) Out!

What do I mean by this – well we need to make a habit to eat in and not out!

We all get too comfortable and too reliant with meals on the go, on the run or just plain old out for dinner at a restaurant…with leftovers! Well it may seem like there is nothing wrong with this, but when it occurs more than three times every week, there is!

It is important to take your control back – get in your kitchen and dine in! How you ask – well you can start by cooking your own meals at home. For the record this doesn’t include ordering in! That is officially cheating. I am talking about home-made meals in the comfort of your own home. Cook, prepare, and create delicious healthy meals with your family. It will not only save you money, but save your health and maybe even time. If you cook a little extra you’ve got meals for the next day. Pack em’ in some glassware, a laptop lunch box, stainless steel containers – and they are ready to go. This also saves the morning headache of scrounging around for meals for the kids or the spouse.

You will not only feel better about yourself if you take this on, but you will also be avoiding takeout packaging. Not to mention sparing yourself from feeling lousy and bloated and paying more than necessary for a bowl of pasta. I am not saying to never dine out – we all have our favourite restaurants and pick up spots -  I definitely have mine (check out Marni’s Faves). Just leave it to less than three times a week.  This may be a challenge, but we all need to start somewhere. Start tonight by getting into your kitchen… and dine in!

Simple Steps to start the process:

-       Go the to the grocery store/ health food store/farmer’s market and start shopping!

-       Makeover your kitchen and fill them with organic/fresh and wholesome ingredients

-       Take a Cooking Class

-       Invite friends over and cook together

-       Have a private cooking lesson in your home with your family

-       Grow your own garden (season pending)

-       Use reusable containers and glassware – even if you are picking up!

-       Try to order less at restaurants to prevent the occurrence of leftovers and packaging

-       When it comes to eating out – try to eat at local, sustainable, organic and vegetarian restaurants (see veg.ca)

Join the Take OUT With OUT Campaign and make a difference!

Next Page »