Heirloom Vancouver Brunch time is a fairly special treat. The clean crisp white space is intriguing and cozy at the same time. I would suggest you request a seat by the fireplace or by the window to absorb the natural light. Heirloom Vegetarian offers contemporary dining […]
Farmer’s Apprentice is opened by ex-Wildebeest chef David Gunawan and his girlfriend Dara Young. The restaurant is inconspicuously located on West 6th (between Fir & Granville.) Farmer’s Apprentice signage is symbolized with some root vegetables playing homage to their vegetable focused menu. Don’t worry carnivores! It won’t be strictly vegetarian. In fact, there are lots of great seafood and meat entrees. Farmer’s Apprentice brings you a new farm to table experience. Their menus are constantly changing and ingredients dependent on the farmer’s delivery.
The restaurant is intimate, seating roughly 30 seats indoors; 12 seat outdoor patio. Vinyl records spins softly in the background. I can already imagine the garden patio brunch! High top communal table, booth seats and vinyl spinning in the background makes this one cozy place! Farmer’s Apprentice would make a great place for a birthday party!
Rouge d’etent pumpkin, bartlett pear, burrata, beet 15: This is very light and refreshing salad. Thinly sliced apples, pumpkin are acidic and bright. The burrata cheese is a soft creamy mozzarella. Sprinkled beets has an earthy sweet flavor profile. The powdered-crushed beets reminds me of juicing pulp for my Beet Kidney Cleanse.
Octopus, nahm jim, mint, coriander 14: Nahm jim is Thai for “dipping sauce”. The vinaigrette sauce is made with octopus ink. The octopus has a nice tender char and smokey flavors. Mint, coriander and gives a light punch and lift with acidity.
Scallops, sea urchin, smoked sablefish, sunchoke, bouilabaisse, olives 16: Crushed olives added a nice crunchy texture with the tender soft creaminess of the seafood medley. Buried underneath was a single piece of sea urchin. I was a bit disappointed that there was only one piece, especially after that epic uni heaven meal the other night. This dish was warm and subtle compared to the prior two appetizers. Secretly, I wished we had ordered the daily special smoked duck or the grilled whole sea bass.
Bartlett pears, dunkelweizen oats, alder ice cream 8: A warm dessert of poached pears and oats cooked in a dark German beer. This earthy, smokey profiles are subtle and not overwhelming. Wood alder infused ice cream is light and sweet. The melting ice cream is creamy with warm oats making this the perfect winter dessert.
Farmer’s Apprentice is open for Brunch on Saturdays. I am looking forward to it but I also can’t wait to come back for their smoked bird.
The Farmer’s Apprentice Vancouver
Cuisine: Canadian, European, Soup
Tuesday 11:30 am – 2:00 pm, 5:30 – 10:00 pm
Wednesday 11:30 am – 2:00 pm, 5:30 – 10:00 pm
Thursday 11:30 am – 2:00 pm, 5:30 – 10:00 pm
Friday 11:30 am – 2:00 pm, 5:30 – 10:00 pm
Saturday 11:30 am – 2:00 pm, 5:30 – 10:00 pm
Sunday 11:30 am – 2:00 pm, 5:30 – 10:00 pm
1535 west 6th Vancouver BC V6J 1R1
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I’m a firm believer that any healthy lifestyle begins in the kitchen. Any diet and workout regime consists 80% diet and 20% exercise. The more junk one puts into the body, the more time and energy is required to breakdown the toxins. Lean meats, high […]
We were recently sent a few Southern cookbooks from the good folks at OMG Publicity. This was one of the books, the other was In a Snap!: Tasty Southern Recipes You Can Make in 5, 10, 15, or 30 Minutes by Tammy Algood where we featured the Red Pepper Cheese […]
There are four flavors to Vega One All-In-One Nutritional Shakes: French Vanilla, Chocolate, Berry and Natural. After looking up the ingredients and nutritional info I was excited to try it. Vega One is plant-based and is dairy free, gluten-free, soy free and contains contains no added sugar, artificial flavors, colors or sweeteners. Vega Health Optimizer is packed with 100% RDI of vitamins & minerals. Learn more>
Each 15 grams servings of protein comes from pea, hemp, sacha inchi, and brown rice protein. The green blend equates to 3 servings of vegetables alone. Also depending on flavors, each serving is between 123 and 141 calories. Instructions says to mix with water, but I usually mix with unsweetened almond milk or coconut milk. Just to be clear, even the water mix was pretty tasty.
So far I have only tried the Vega One French Vanilla flavor and am in love with it. If you try to mix it by hand, the powder is very clumpy and does not dissolve easily. You will need to mix it vigorously, but because I have a Magic Bullet Blender, it takes only 30 secs to blitz.
Vega One Nutritional Shakes tastes absolutely delicious and doesn’t have that plastic taste that most whey protein shakes tend to exhibit. Also if you want to mix in fruits, ex blueberries, it is equally delicious and refreshing. Add chia seeds can also be added too.
Perhaps the only downside of Vega One is the cost: 69.99 / large tub. That is roughly $3.50 / serving. To stretch your dollar, perhaps you can use half serving scoop instead and add in extra chia seeds. As mentioned before, eating healthy is no easy chore. Vega One provides an all-in-one solution convenient solution.
I am not a vegan nor am I a vegetarian so I was initially skeptical whether this will be enough to satiate me and prolong my runs and workouts. Will I get hungry fast after a shake? Currently I am trying to tone up and also a three day workout per week. I definitely recommend Vega One All-In-One Nutritional Shakes to anyone. Not just vegans or vegetarians. But to anyone who wants to maintain a healthy and active lifestyle by eating clean, while consuming all the necessary protien and nutrition into their diet. Also, another way of saving money is to shop the Sequel eStore for Vega, MacaSure, and ChlorEssence products and receive free shipping on all orders over $100. In additional, with a minimal purchase they will throw in some goodies. Ex. Yoga Hydrating Kit, etc…
Let me know what other recipes you’ve tried with your Vega One Shakes. Happy Healthy Eating Everyone!
The Acorn is a trendy vegetarian restaurant along Main Street / King Edward – next to Zakkushi Charcoal Grill. It is where hipsters rejoice, independent and consignment fashion stores congregate, and eateries compete. The concept of The Acorn is for refined presentation of […]
The Parker Vancouver is a newly opened Vegetarian restaurant in the ever changing, ever surprising Chinatown / Strathcona neighbourhood. Last excitement in this area was The Union Bar and Phnom Penh behind the street on Georgia. Former Boneta and Corner Suite Bistro Steve Da Cruz and Jason Leizert […]
I never quite understood why some people are so turned off by greens. I loved greens as a kid and I even love brussel sprouts ! And since I started dieting again to make way for summer 2012 I wanted to detox and get that beach body. But I love chips especially when I’m watching the tube. My mouth craves something crispy and salty. I know that tons of people has been doing this for years while surfing online. But when I saw how expensive it was for a bag ($6) at my local Planet Organic for a bag of Kale Chips, it finally pushed me over the fence to head over to actually buy a bunch of kale and bake it myself to make this baked kale chips recipe. So Easy.
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. It also boasts potent anti-cancer properties when chopped or minced. I could eat loads of these and not feel dirty about myself. No longer are the days of eating 10 chips and rushing off onto the pavement for a 5K run. These rustic greens (or purple if you can find them) are simple to prepare. Wash them well, de-stem the kale (because it is too tough to eat), cut or just rip the leaves off. Toss gently with some olive oil and bake until crisp. Sprinkle some cracked black pepper and kosher salt to taste!
Kale crisps reminds me of the fried spinach they normally serve up beside Szechuan Chilli Chicken. Crsip. Crackly. Crunchy. Seriously light. Baking kale transforms the original dense bitterness to something sharp and likeable. Perhaps start baking more kale when you find your kid dodging the dinner table!
Prep Time: 10 mins
Cooking Time: 20 mins
1 bunch kale
2 tablespoons olive oil (lightly toss, do not soak!)
Crached Black Pepper
Kosher Salt to taste
Cajun Salt or Paprika if desired
Preheat oven to 350F.
Wash and dry the kale leaves. Remember to pat dry as thoroughly as possible.
Remove and tear leaves from rib and into bite-sized pieces
Place pieces onto single layer cookie sheet lined with parchment.
Brush or sprinkle leaves with olive oil.
Bake each side for 10 mins or until crispy
Sprinkle salt, pepper or Cajun to taste.
Cool down at room temperature
TIP: If you are a fan of popcorn, you can also take a couple pieces of the baked kale, crush them in a mortar and pestle and sprinkle them onto your popcorn or favourite comfort food! Or even in your bowl of instant noodles!