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Strawberry Summer Salad & CTV News

Hi Wonderful,

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.

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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
5:30 pm
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 communaltablesk@gmail.com to reserve your spot.

#communaltableSK

 

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Strawberry Summer Salad Salad

Author: Brittany Reid & Kaylee Woolhether
Serves: ~6 people

 

Ingredients:
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

Dressing:
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

Directions: 
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!

Navy Bean Dip

Navy Bean Dip

This January we co-hosted an event called The Vibrant Self with Rudy’s Regina Beach, a local shop that carries pieces from around the whole. There is everything from clothing, home decor, silly cards, crystals, and local artisans creative pieces. This space and the owner, Lori Zak, are two major influences of who I am today. She hired me when I was a little gal and inspired me everyday to live the most passionate life possible. Her drive, love for connection, and sense of humour ripples the room. Lori, if you are reading this, thank you for gifting me the opportunity to of spending 8 years with you and your lovely shop. I hold this experience close in my heart and truly am blessed to have you as my first employer. I forever see you as a live long friend and gypsy mama. To the reader, if you  haven’t been to Rudy’s at Regina Beach, Sk I highly recommend coming and enjoying a day a the lake this summer. Make sure you drive in a larger vehicle- there may be some pieces from around the world that will want to journey back home with you.

When we were preparing for the event I usually, well try too, have a set menu and roll with it. I am doing this because I feel like organization in my business gives me more moments of ease and not rushing around. Well…. I naturally love to just make food intuitively and then serve from the heart. This has always turned out well for me and I truly feel people feel it when they experience the food. This is what happened, as usual, I first went in with a menu and came out of the store inspired to make a whole different spread. #truths. 

Below you will find a delicious dip that we served that evening. It is hearty, full of flavour, and can be easily made and stored in your fridge for snacks or meals. Wanting to make a 100% plant based layered dish? This would be a tasty twist of a salsa. Simply add in chunks of tomatoes.

Ingredients:

  • 2 cans of organic BPA free navy beans (or cooked from dry)
  • 1 bundle of fresh parsley
  • 1 medium yellow onion, diced and caramelized
  • 400 ml Tomato Sauce
  • 3 cloves of garlic, crushed and finely cut
  • 1 tsp paprika
  • sea salt, to taste
  • black pepper, to taste
  • 1 tsp chilli powder
  • pinch of cayenne
  • touch of maple syrup
  • 1-2 tbsp olive oil
  • 1/4 cup pine nuts

Directions:

  1. Drain and rise (or cooked and cooled) navy beans, add to a bowl
  2. On high heat, with ghee or oil (high temperature sustaining), add your onion  into a sauce pan and caramelize.
  3. In the meantime, add all other ingredients into the bowl with the navy beans. Excluding fresh parsley.
  4. Once your onions are finished let cool for 5-10 minutes.
  5. Fold in parsley and leave a handful for on top.
  6. Garnish with onions, fresh parsley, and pine nuts.

Tips:

  • Soaking and Cooking your own beans will help with digestion and limited the toxins/additives to canned beans.
  • Tomato Sauce – I love using homemade although sometimes you gotta use store bought. I always try to focus on local and organic brands.
  • This would be delicious served warm as well, yummy!

I would love to hear or see your creations. Comment below or tag us by using #brittanyreidwellness for photos.

xo,

 

Brittany

 

Photos by: Jillian Jordan

Almond Hemp Crackers

This is my favourite recipe to make for crackers in a pinch. It is simple with minimal ingredients and they taste delicious. If I am pairing it with a particular dish I will opt the rosemary out depending. The Almond meal I used is from my homemade nut mylks that have been dehydrated then blended into a flour texture. Although if you buy almond flour I created this with almonds that weren’t blanched. Blanched almonds with make the mixture too wet to roll out; decrease the water. When rolling out the crackers you want it to be as thin as possible. The thinker the cracker the softer it will be and more baking time will be needed.

Ingredients:
1 cup almond meal (not blanched) – flat
1/4 tsp. baking soda
½ cup hemp seeds
2 tbsp. ground flax seeds
1 tbsp. oil
Sea Salt
Fresh rosemary
1/4cup + 1tbsp water

Directions:

Preheat oven 400F.

Add all ingredients into a mixing bowl.

Stir together.

Place parchment paper onto counter and  the dough in the middle.

Roll out using another piece of parchment paper on top with a touch of oil. This will keep the mixture from sticking to the stop piece.

Make very thin and score gently with a knife creating squares, triangles, etc…

Sprinkle additional cracked sea salt before placing them into the oven.

In the oven they go for 10 minutes. Checking frequently as they will be done fast and burning will happen easily.

Let cool and break apart.

Store in air-tight container.

Chocolate is a Fruit.

Botanical name: Theobroma Cacao

Well… It comes from a fruit. This fruiting tree which is wildly popular around the globe produces a beautiful fruit that is made into cacao or cocoa. We will go into the detail of the difference later on. Once picked, dried, and fermented there are two components of the fruit we eat: cacao powder and cacao butter. Both extremely nourishing yet super delicious when made into what we love: chocolate.

Cacao is the rawest state that hasn’t been heated or treated with anything. You may remember reaching into your grannies cupboard for the cocoa to make a hot cup of hot chocolate in the colder months. Cocoa comes from the same plant although it has been treated. This denatures all of the healing and healthy benefits of the plant. That is why I recommend purchasing your ‘’chocolate’’ in its purest form: cacao. Listed below are a few health raw cacao gifts to us.

Benefits of cacao, but not limited too:
1. super source of antioxidants. Nearly 4 times the antioxidants than the store bought chocolate brands
2. contains a good dose of magnesium (yes ladies this is wonderful to ease menstrual cramping)
3. lots of fibre to ensure our bowels are working at their optimal function
4. trace minerals to support our bodies daily functions
5. aphrodisiac properties
6. essential fatty acids to support brain and hormonal function
7. raises your serotonin levels giving you a sense of relaxation, happiness, and calmness

While all of these benefits are fantastic the truest gift about cacao is the heart opening ability is holds. Two people recently came into my life to share the extensive benefits of this divine fruit. They have gifted me with so much joy, inspiration, and knowledge of this fruit and the subtleties this fruit can provide. We recently hosted an Uncooking Class at Glow Juicery that was name: Chocolate is the topic.

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Our night started with a mini Cacao Ceremony lead by Kyle to open our creative minds and centre our hearts. After the ceremony Jillian and I constructed a Double Chocolate Bliss Cake (recipe below) and shared the nutritional benefits and how simple it is to make nutrient dense cake that doesn’t give you a sugar hangover the following day. When I was leaving the night my heart was beaming (and still is) with so much love for these two people that came into my life and everyone that joined us that evening. We had an incredible turn out and will be hosting more chocolate infused nights very soon. You will have to keep checking our Events page and on Eating Intuitively’s social media for dates.

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Double Chocolate Bliss Cake
Creators: Brittany Reid, Jillian Jordan, and Kyle Jordan
Makes 24 slices

A sweet heart centered raw cake that nourishes the soul with silky mouse chocolate ‘cheese’cake filling and a graham style crust that is infused with ceremonial cacao.

Kitchen Equipment:
– Food Processor
– Blender
– Mixing bowl
– Spatula/tamper
– Measuring cups and spoon
– Spring form pan (12 inch)
– Parchment paper

Crust:
– 28 medjool dates
– 1 cup coconut shreds (unsweetened)
– 1 cup almond Meal
– 2 tsp vanilla bean powder
– good size pinch of sea salt
– 2 tbsp. coconut oil (melted)
– 1/2 cup ceremonial cacao powder

“Cheese”cake Filling:
– 1/2 cup agave nectar or maple
– 1/2 cup coconut oil
– 3/4 cup lemon juice (freshly pressed)
– 3 tbsp. cacao butter (melted)
– 2 tbsp. coconut butter (softened)
– 2 cups almond mylk (room temperature)

– 4 cups raw cashews (soaked for 2 hours and rinsed)
– 1/2 cup cacao powder
– 1/2 cup ceremonial cacao powder
– 2 tsp. mega mushroom blend (New Earth Organic)
– 1 tsp. maca powder
– good size pinch of salt
– 1 tbsp. vanilla bean

Any ingredients you feel drawn to for decoration

Process:
1. Start soaking your cashews (2 hours) and review items that need to be melted or made into a powder (ceremonial cacao). Line your pan with parchment paper.
2. In food processor, combine all ingredients and blend into a fine consistency. Once the mixture is blended finely and is sticky remove from the processor and press into a cake pan. *** you will still want it to have some texture.
3. Rinse the cashews and start adding all liquid ingredients first then the dry ingredients into the blender. Tip: start by adding the liquid first and then the powders/solids.
4. Once you have added all ingredients, blend on a high speed to create a creamy consistency. You may need to use a tamper to help blend as it is very thick. If you don’t have a tamper simply stop the blender and use a spatula, scraping down the sides.
5. Pour the mixture from the blender into the cake pan over the crust.
6. Set in the freezer overnight to solidify.
7. Decorate with any ingredient that is in your pantry that you are drawn too. We have added ceremonial cacao shavings, coconut shreds, and cacao nibs.

Vegan, 100% nourishing, Gluten Free, Artificial Sugar Free, Dairy Free, Soy Free

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Lots of sweet chocolatey love being sent your way.

If you try out this recipe please tag @eatingintuitively in your photos and let us know what you think in the comments below.

Please check out: www.cacaosoundmovement.com and www.facebook.com/cacaosoundmovement to learn more about the celebration of the nourisher, Cacao.

xo

B.

Photo Cred: Jillian and Brittany

Spicy Sweet Potato Carrot Crackers

This Spicy Sweet Potato Carrot Cracker recipe makes 2 trays.

Ingredients:

  • 1/2 medium sweet potato
  • 3 medium carrots
  • 1/2 medium white onion
  • 2 garlic cloves
  • 1 tsp sea salt
  • 1/2 pepper
  • 1 1/2 tsp cumin
  • 1 tsp paprika
  • Smallest pinch red chili
  • 3/4 cup flax seeds
  • Water

Directions:

  1. Add flax seeds and water into a bowl and let bloom. Cover the flax seeds just enough to cover them.
  2. Clean and skin vegetables. Add to food processor and julienne to the smallest size.
  3. Dice white onion and garlic into the smallest size.
  4. Add all spices and the rest of the ingredients into a bowl.
  5. Fold flax seeds into mixture.
  6. On a t-flex sheet, spread out mixture onto two trays. Flatten with an offset spatula or hands.
  7. Dehydrate at 118F until crisp. (I leave them in the dehydrator for at least 18 hours.)
  8. Remove from t-flex sheet and dehydrate for a few more hours.
  9. Break into pieces and store in an air-tight container.

Oven instructions: On a tray with parchment paper, place into the oven on the lowest temperature. Check every two hours. This will depend on the power of your oven, so be cautious.

Chocolate Pumpkin Hemp Balls

Chocolate Pumpkin Hemp Balls

This recipe makes 26 balls.

Ingredients:

  • 1 cup cashews
  • 2/3 cup pumpkin seeds
  • 1/3 cup hemp seeds
  • 336g pitted dates
  • 1/2 tsp vanilla bean
  • 1 tsp sea salt
  • 1/3 cup cacao powder
  • 1/2 tsp chaga
  • 1/2 tsp maca
  • 1 tbsp. maple syrup
  • Smallest pinch red chili powder

Directions:

  1. Add all nuts, seeds, and dates into food processor. Process until broken down into small bites
  2. Add in remaining ingredients and blend on low.
  3. Once combined scrap into a bowl
  4. take 1 tbsp. measuring spoon and form into balls
  5. Store in air-tight container or freezer to keep longer

Zucchini Pesto Pasta

This awesome Zucchini Pesto Pasta recipe makes 2-3 servings.

Ingredients:

– 1 organic zucchini grated

Dandelion Leaf or Basil Pesto
– Half bundle washed organic dandelion leaves (or basil)
– 1/4 cup grapeseed oil
– 1/4 cup filtered water
– 3 cloves garlic
– 1 tsp ginger
– squeeze of lemon
– 4 tablespoons pine nuts (or walnuts)
– pinch of salt and pepper
– cheese of choice, if desired

Vegetables
– Tomatoes
– cucumber
– red pepper

Directions:

1) Clean and use a spiralizer or grater to make zucchini into ‘’noodles’’, set aside in a bowl

2) Add dandelion leaves and oil together in a food processor and blend for about 30 seconds, scrape down sides. (may need to repeat until the leaves are all up blended up)

3) Then add remaining ingredients, blend together, (again you may have to scrape down sides)

4) Dice tomatoes, cucumber, and red pepper

5) Add pesto and vegetables to zucchini noodles, mix well

 

Vegetable Lasagne

This recipe makes one Vegetable Lasagne.

Ingredients:

  • ½ Eggplant
  • 2 Zucchini
  • 1 Sweet potato
  • 3 Mushroom
  • 2 cups Spinach
  • ¼ – ½ Pumpkin/squash
  • Nutritional yeast
  • Salt and pepper
  • 1/8 Onion
  • ½ clove garlic
  • ½ cup cashews
  • ½ tsp. Paprika
  • ½ tsp. cumin
  • Almond meal

Directions:

  1. Roast pumpkin/squash in oven at 200 degrees Celsius for 45 minutes. Let cool. (Keep oven on to that temperature.)
  2. Add pumpkin/squash, onion, garlic, nutritional yeast, cashews, salt, pepper, paprika, cumin to Thermomix. Blend until smooth. You may need to scrape the sides a few times.
  3. Cut all other vegetables into long ‘noodle’ pieces. Spinach can be just sliced up.
  4. Layer eggplant, zucchini, spinach, mushrooms, ½ pumpkin sauce, sweet potato, zucchini. Spread the remaining pumpkin sauce over the top and sprinkle almond meal.
  5. Bake for 1-1 ½ hours until soft and crispy.

Coriander Tahini Sauce

Coriander Tahini Sauce

This recipe makes approximately 1 cup of sauce.

Ingredients:

  • 1/4 cup tahini
  • 1/2 cup water, + more as needed
  • Juice of ½-1 lemon
  • Pinch of pink salt
  • 1 bunch coriander
  • 1 clove garlic

Directions:

  1. In the Thermomix add all ingredients together, and blend until smooth.
  2. Adjust flavor to taste.

Cumin Hummus

Cumin Hummus

This recipe makes approximately 1 cup of hummus.

Ingredients:

  • 1 can organic chickpeas
  • Clove of garlic
  • 1 tsp. cumin
  • ½-1 tsp. turmeric powder
  • ¼ cup tahini
  • 1 lemon juiced
  • 4 tbsp. olive oil
  • Sea salt and black pepper to taste
  • Paprika to garnish
  • Parsley for garnish

Directions:

  1. Place everything in the Thermomix and blend together.
  2. Add more oil as you mix for a creamy consistency.
  3. You may need to scrape the sides of the bowl down a few times.
  4. Adjust flavors by taste.
  5. Scrape into dish.
  6. Swirl a the letter ‘c’ into the hummus, add extra olive oil and paprika.
  7. Add a bundle of parsley to garnish.