Well this morning was definitely one of those moments where I overcame a fear. Being live on television! Sounds silly, but I had worked up this idea that it was so serious. Today, I proved myself wrong. Being live on TV is a lot more easy, of course with practice, than I thought it would be. All you have to do is BE YOURSELF and talk with the host as if there wasn’t a camera around. Okay, that sounds a bit difficult but if you truly just focus on them you will forget it is being filmed and at the end will come across a lot more natural than trying to friend the camera. Thank you Phil! Staring at a camera and trying to act like it is a person; that is a true skill. I will forever work on that!
So here it goes! Kaylee from Health Starts Today and I rocked it this morning. Both nervous before that we would loose our voices or forget what we were wanting to express. WE DID IT! Those nerves we felt were a reminder that we care so deeply and we are human. Truly, it was such an honour to be able to share our latest event.
No cut fingers, no forgetful moments! If you watched the segment this morning or a clip from their site we shared a Strawberry Summer Salad with a Garden Basil Vinaigrette. And even bigger news; we launched our newest event Communal Table. Below I have included the recipe we shared on CTV Morning Live Show for you all to enjoy at home. Along with details about Commual Table.
Picture yourself in the middle of the prairies, overlooking Last Mountain Lake, while the sun is setting. Enjoying a wholistic 5-course menu, featuring locally sourced ingredients, while listening to live acoustic music and cultivating conversation.
This is Communal Table. A celebration of food, community, and conversation.
A 5 course long table dinner and live music event
August 26th, 2017
Outside near Lumsden Beach
$125 Per Person
$230 Two Tickets
Join the community!
We are meant to eat together.
Limited seats available. Please RSVP at firstname.lastname@example.org to reserve your spot.
Strawberry Summer Salad Salad
Author: Brittany Reid & Kaylee Woolhether
Serves: ~6 people
3 zucchini, spiralized
1 cucumber, de-cored & spiralized
¼ of a bunch of spinach, leaves chiffonade
10 strawberries, sliced
¼ cup purple onion, sliced thinly
¼ cup sunflower seeds, toasted
½ cup quinoa, cooked and cooled
2 cups loosely packed basil
1/3 cup white balsamic vinegar
2/3 cup olive oil
2 tbsp maple syrup
1 tsp Lime juice
1/4 tsp or generous pinch salt and pepper
Spiralize your zucchini and cucumber. Add to a bowl. Add the spinach, strawberries, purple onion, sunflower seeds, and quinoa. Stir to combine. Prepare the dressing by adding all dressing ingredients to a blender, blend until smooth. Toss the dressing over the salad and enjoy!