truLOCAL introduces simple monthly sustainable meat delivery in British Columbia, Ontario and Alberta. Not everyone has time to drive out to the butcher. truLOCAL lets you shop for clean, locally sourced meat products online, and our convenient delivery means fewer trips to the grocery store! I […]
In North America, Cinco de Mayo is a day for celebrating Mexican culture and history by enjoying Mexican cuisine and music. Instead of heading out to a restaurant with friends, stay in and prepare Lamb Barbacoa courtesy of Chef Alex Chen and All-Clad Canada! […]
If you suffer from seasonal allergies or hay fever like I do, then you will know it’s no fun spending Spring doped up on antihistamines. And even still, it could leave you a runny nose and watery-eyed. If you’ve been looking for a more natural way to tame that runny nose and go sans meds, try blending the following three essential oils together: Lavender, Lemon, and Peppermint.
The following essential oils are awesome at targeting the main symptoms of hay fever.
- Lavender: a natural antihistamine, soothes muscle tension, and has a calming effect.
- Lemon: anti-inflammatory, improves overall immunity and uplifting.
- Peppermint: eases headaches, clears the sinuses and promote healthy respiratory function. Also has a great cooling effect!
Beginners to aromatherapy will enjoy the easy benefits and inexpensive price tags to the three oils above. You can also add other essential oils that help boost the blend even more like copaiba, eucalyptus, rosemary, or chamomile. I also LOVE using Breathe essential oil blend from Doterra. It is a great breathing opener to your yoga practice.
There are many different brands of essential oils on the market and not all are made the same. Depending on the quality of the oils you buy, their effectiveness varies. How long the relief lasts depend on the strength of each individual oil. There are different ways to use them but the easiest way is to dilute each of the oil in a carrier oil such as fractioned coconut oil, jojoba oil, coconut oil, etc. and add it to a small rollerball bottle.
Essential Oil Blend for Seasonal Allergies / Hayfever.
- 10 drops Peppermint essential oil
- 10 drops Lavender essential oil
- 10 drops Lemon essential oil
- Filled with Fractionated coconut oil
- 1 refillable glass bottle with a rollerball cap (I like these mini 5ml bottles!).
Don’t worry if it is not exactly 10 drops. And depending on your personal preferences, you may want to add an extra drop of peppermint or lemon essential oil!
The blend can be rolled directly to your skin. Instead of shaking the bottle before each use, I recommend gently rolling it in your palm. Apply directly behind the ears and down towards the jawline. Also, apply directly on pulse points like your wrist and under the soles of your feet. This will help it get into the bloodstream quickly. Apply as frequently as required.
To get started, shop essential oils HERE and save 25% Off retail prices!
Pin the above image to your Essential Oils Recipe Board to bookmark this page. We are so excited to share our recipes with you!
I love a good spaghetti recipe. But this quick and easy pasta recipe requires almost no cooking at all! It is clean, simple, healthy yet packs incredibly with bursts of flavour thanks to the roasted tomato! I feel like this is the perfect dinner solution […]
Vietnamese food is such a vibrant cuisine. It is one of my favourites. It is homey and comfortable; yet, it can be so complex. Sometimes, it is hard to think outside of a bowl of pho noodles. Kim Thuy’s cookbook Secrets of my Vietnamese Kitchen […]
Easy to make wildly intense matcha green tea cookies.
- Sift the flour, baking powder, baking soda, and matcha tea powder together. Set aside.
- Cream the butter using a hand mixer or a stand mixer.
- Add the brown sugar and beat until the mixture is light and fluffy.
- Add the eggs and beat to combine.
- Mix in the flour mixture in three batches, beating well after each addition.
- Add the pine nuts and chocolate and stir just to incorporate.
- Divide the dough into four portions and set each portion on a piece of wax paper or plastic wrap.
- Shape the dough into 2-inch (5 cm) diameter rolls. Wrap well in the wax paper or plastic wrap, twisting both ends to seal shut.
- Refrigerate for at least 2 hours.
- Preheat the oven to 325°F (160°C).
- Slice each roll into 10 to 12 cookies. Place the cookies on parchment paper–lined baking sheets. Bake for 9 to 12 minutes, depending on whether you like a softer cookie or a crisper one.
- Using sushi mats to shape the dough into rolls will enable you to create perfectly round cookies.
- The cookie rolls will keep refrigerated for up to 1 week, or frozen for up to 6 months. Thaw the rolls in the refrigerator for 24 hours before slicing.
Keywords: matcha cookies, green tea, matcha green tea desserts, vietnamese cuisine, vietnamese desserts, how to make match cookies
Excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers by Kim Thuy. Copyright © 2017 Editions Libre Expression. Translated from the French by Sheila Fischman. Recipes translated by Marie Asselin. Appetite by Random House edition published in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Where to Purchase?
The following ISBNs are associated with this title:
ISBN – 10:0525610227
ISBN – 13:9780525610229
Remove Ad-Block to view shopping guide!
This caramelized pork dish is perfect served over a snowy bowl of jasmine rice. The Stir-fry chunks of pork belly, chilli and green onions in the wok makes it very aromatic. For a lighter though no less delicious alternative, consider lean pork tenderloin instead. And also, […]
Just like that the 6th annual Healthy Family Expo took place last weekend at the Vancouver Convention Centre on March 24th, 2019. This was a fun-filled day for with over 200 exhibitors showcasing healthy, active, eco-friendly products and services for Metro Vancouver families. We enjoyed all the healthy & […]
Looking for cherry blossom and sakura theme speciality dine out menu and spa packages? in Vancouver this year?
Here are a few places in Metro Vancouver that are hosting special events for Spring from now until the end of April. To avoid long wait times, reservations are highly recommended.
|Market by Jean-Georges @ Shangri-la Hotel||Sakura Tasting Menu||$89 / person||5 Course Sakura Menu||Starting April 2nd||Vancouver|
|The Spa @ Trump Vancouver||SPA||$220 for 75 mins||Hanakasumi Sakura Body Ritual||Starting April 1st||Vancouver|
|H Tasting Lounge @ The Westin Bayshore Hotel||Afternoon Tea and Cocktails||varies||April 6 to 28||Vancouver|
|Miku||Specialty Items||varies||Miku Sakura Roll & Cherry Pistachio Terrine||March 24 to April 17||Vancouver|
|Minami||Specialty Items||varies||Minami Sakura Roll, Sakura White Chocolate Mascarpone Cheesecake||March 24 to April 17||Vancouver|
|Gyoza Bar||Specialty Items||varies||Cherry Blossom Bonsai||March 24 to April 17||Vancouver|
|Masayoshi Sushi||Omakase Menu||$145 / person||9 Course Sakura Menu||Until April 30||Vancouver|
This list is updated as information becomes available. If you are a restaurant/spa and want to be added, please contact me at nomss[DOT]firstname.lastname@example.org.
Where to eat for Easter Weekend Brunch, Lunch or Dinner in Vancouver this year? Here are a few places in Metro Vancouver that are hosting special events for Easter Weekend April 19-21 2019. To avoid lengthy wait times, reservations are highly recommended. This list […]
Where are you celebrating Earth Hour? Show your care for the Earth this Saturday, March 30, from 8:30 to 9:30 pm. Now in its 12th year, the annual global initiative — recognized as “the world’s largest grassroots movement for the environment” — sees millions of […]
The 20th Annual BCPMA Healthy Chef Competition took place March 20th at the Hyatt Regency in Downtown Vancouver. It is co-hosted by BC Produce Marketing Association and BC Chefs’ Association (BCCA). There were over 500 guests in attendance and 10 restaurants showcasing their use of fresh produce into each dish. The evening was filled with food, silent auctions, a swag bag and swag box of fresh produce and more.
Below is the menu from each restaurant properties:
- Kampachi & Salmon sashimi (appetizer): scallion, apple, fingerling potato chips, sunflower sprouts, chilled white shoyu dashi
- Lamb (entrée): Lamb with Little Potato CO Fingerlings, sun choke, English Peas, Foraged Mushrooms, Fermented Wild Blueberries and apple Bordelaise Sauce.
- The Dark Chocolate Forest (dessert): Chocolate and moss, spruce infused milk chocolate mousse, chocolate soil, Meringue Mushrooms and pistachio streusel.
- Duck Two Ways (entrée): Sous vide duck breast in prosciutto, sherry duck glaze, and crispy skin sand. Duck, fois gras and porcini globe with oven dried tomato. This was served with purple potato, heirloom carrots, cauliflower crisps, and pea puree.
- Cucumber Panna Cotta (dessert): Cucumber panna cotta with Ambrosia apple, celery salad, mini gelato and lime syrup, and topped with meringue.
Acqua Restaurant and Bar at Executive Suites Hotel Metro Vancouver
- Star Anise Kumquat Duck (entrée): kumquat glace de viande, smoked red kuri squash, black ink crisps, shimeji mushrooms, pickled mustard fennel kimchi, crispy lotus chips, black garlic sesame puree, and fennel tops.
- Yuzu Meringue Pie (dessert): Meyer lemon, yuzu, dulche de leche, purple tapioca crisp, macerated berries, blueberry meringue.
- Maple Pumpkin Crusted Cod (entrée): Cod fish served on a bed of Rapini Apple Chutney Potato Pave, Roasted Beet, Butternut Squash and Corn purée
- Bannock Truffle (dessert): Coconut Dark Chocolate Potato, Beet Ginger IceCream on a wafer crisp topped with a Ambrosia Apple Chip and Blueberry purée
- Pig in the Cabbage Patch (entrée): Gelderman Farms roast pork loin, fried sauercraut, cauliflower and leek fondue, fingerling potato, and olive oil sous-vide grape tomato.
- BC Ambrosia Apple Pie Gelee (dessert): Sable tart, maple dijon Chantilly Cream, Apple Cider Tuiles, Contreau Caramel, and Mint Infused Strawberry.
- Fermented Pine Mushroom Medley (entrée): Celeriac, Housemade Pumpkin Seed miso farro, pumpkin seed Dukkah, pea puree, Celeriac puree, vegetable demi, smoked fingerling potatoes, pickled daikon, shaved fennel, compressed granny smith Apple.
- Strawberry Panna Cotta (dessert): Almond Cocoa Bin Granola, compressed strawberries, sorrel yogurt sherbet, minted skim milk whipped cream
75 West Coast Grill at Marriott Vancouver Airport
- Sous vide octopus (entrée): Tender octopus served with romesco and manchego cheese cannelloni, charred corn segments, sweet corn foam, avocado puree, mole sauce.
- Ambrosia apple gateau bisque (dessert): Walnut milk sphere, charred lemon curd, pistachio and green grape soil, fruit lather, apple fluid gel, amaretto berry variations.
- Scallops (entrée): Sundried tomato crushed baja scallops with blue skin baby potato filled with yam puree, along with asparagus, baby carrots and baby beet roots served atop red cabbages, miso puree and soy orange butter sauce.
- Chocolate Cake (dessert): Molten cake filled with chocolate and raspberry sauce, chocolate dirt, and whipped vanilla panna cotta with mango fruit gel drops, finished with crystallize pear chips and edible flowers.
- Red Beet Fused Dry Aged AAA Striploin (entrée): 35 days dry aged hormone free AAA Striploin, sweet potato roulade, baby nugget puree, baby beets, caulilini, cipollini, purple brussel, squash puree, nasturtium, dark mesh tuile, and Madagascar peppercorn sauce.
- The Real Taste of Banana (dessert): White chocolate banana mousse cake tube, cocoa butter, banana compote, hazelnut dacquiose, dolce de leche, fizzy fruit berries, and edible gold dust.
- Braised Pork Cheek (entrée): Sunchoke, Ambrosia, Sour Radish, Amaranth
- Rhubarb bar (dessert): Dehydrated Vanilla Meringue, Kombucha fluid gel
And the Winner is…
- White Spot: People’s Choice Award – Duck Two Way
- The Wild Fig: Best Entrée – Red Beet Fused Dry Aged AAA Striploin
- Vancouver Community College: Best Dessert Award – Rhubarb bar
- The Wild Fig: Best Table Presentation – Jungle themed table made from all vegetables and fruit
I was great seeing and judging those that stepped up to the plate and went above and beyond incorporating fruits and vegetables to their menu creations! Missed out on this year’s competition? Watch out for next year’s 21st annual 20th Annual BCPMA Healthy Chef Competition. For more information, visit https://www.bcproducebc.ca
I was invited by BCPMA.
The 41st Vancouver International Wine Festival glorious week-long event came to a close on Sunday, March 3. This premier food and wine event featured 160 wineries, 16 countries, 54 events, shared 1,450 wines with 25,000 participants and attendees. This year, the theme was “Dream Big: California Style” with 53 wineries from […]
Modern Lunch totally has me rethinking about lunch! With over 100 recipes for assembling the midday meal, Lunch has become our favourite meal of the day! Allison has so many mouth-watering recipes and vibrant photographs that even just flipping thru the pages has me salivating! […]