https://www.beyondthebite.ca/blog daily 0.75 2024-04-19 https://www.beyondthebite.ca/blog/dehydrated-spiced-pears monthly 0.5 2023-10-02 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1633296124127-SOMQVAJL52LW4HDOPV36/IMG_4742.jpg BLOG - CINNAMON SPICE PEAR CHIPS - CINNAMON There are 4 main species of cinnamon and you will usually only find two of them in grocery stores. Ceylon cinnamon (Cinnamomum zeylanicum or verum) and Cassia cinnamon (Cinnamomum aromaticum). Ceylon cinnamon is known as the “true cinnamon” and is the species that you want to use as it contains the most benefits and does not have coumarin. Cinnamon is one of the oldest and widely used spices in the world. It is beneficial for relieving symptoms related to inflammatory conditions, oral bacteria causing bad breath, and cardiovascular and blood sugar-related issues. Cinnamon comes from the inner bark to the evergreen cinnamon tree. It is native to Myanmar, India, Sri Lanka and Bangladesh and has a spicy-sweet flavour. You can use it as a supplement, in capsules, teas, extracts and powders. Cinnamon contains antimicrobial properties that help increase the safety and shelf life of food products by preventing the spread of foodborne pathogens and bacteria that can cause food to spoil. Cinnamon bark and its essential oils are rich in over 40 different antioxidants, flavonoids and polyphenols. Add cinnamon to your next DIY face mask. Cinnamon can help fight the bacteria that causes acne as well as reduce redness and inflammation on the skin. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632962919470-5PY4FZYSSIIEBEAHEAMJ/IMG_4494-2.jpg BLOG - CINNAMON SPICE PEAR CHIPS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632962982217-0Z7MBCJ9SR1CBW5V66V9/IMG_3532.jpg BLOG - CINNAMON SPICE PEAR CHIPS - PEARS Pears are bell-shaped fruits that are cooling in nature and slightly sour. They come in a variety of sizes and colours like yellow, green and even red. Pears are grown all over the world and there are over 3,00 varieties! There are 5 major varieties that are grown in Ontario: Bartlett, Clapp's Favourite, Anjou, Bosc and Flemish Beauty. Bartlett, the most common pear world-wide. Pears are high in fibre, anthocyanins, lutein, zeaxanthin, folic acid, copper and potassium. The insoluble and soluble fibre in pears can help with digestion and help to feed the healthy bacteria in your gut, making it a great prebiotic. Pears are known for helping the respiratory system by reducing cough and moistening the lungs and helping with a sore throat. https://www.beyondthebite.ca/blog/roasted-garlic-1 monthly 0.5 2023-10-02 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632945811579-C7MNB4469SDGQ1Q3GVLR/IMG_4059-4.jpg BLOG - ROASTED GARLIC - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632945998973-3DOMFB4T3A08B3Y5GD4A/IMG_4068-3.jpg BLOG - ROASTED GARLIC - USE AND STORE You can add roasted garlic to almost any recipe! Main vegetable dishes Meat Dishes Aa spread for a baguette In a salad dressing Soup and stews Marinades and sauces Store in a mason jar in the refrigerator for up to 2 weeks https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632946058789-6DA2J2CVWQ1ZHJAVT4SF/IMG_3813-3.jpg BLOG - ROASTED GARLIC - GARLIC (Allium sativum) Garlic is the most pungent of the onion family and help to promote warmth in the body to move blood and energy around. Garlic is high in sulfur, allicin, amino acids, fiber, magnesium, calcium, zinc, selenium, vitamin c vitamin B1, saponins and phenolic compounds and many phytonutrients. Because garlic is rich in sulfur it helps to remove heavy metals from the body and promote protein/amino acid metabolism, so it is great to help digestion with those who have a heavy protein diet. Garlic is a powerful antibiotic that fights viruses, parasites and bacteria. Garlic can work as a decongestant and expectorant and helps to boost the immune system. Garlic is helps with heart disease, stroke and can help lower cholesterol and blood pressure. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632946019850-60PA85TPREI7O3N19WMD/IMG_3948-2.jpg BLOG - ROASTED GARLIC - ROASTING GARLIC Roasting garlic is great for those who eat a lot of garlic. It changes the chemical makeup of the garlic so that it's easier to digest and you don’t get that “garlic aftertaste” that tends to linger for days. You can eat a lot more garlic if it is completely cooked, with fewer side effects than you would get from eating raw garlic. https://www.beyondthebite.ca/blog/poached-chai-pears monthly 0.5 2021-09-29 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632930130563-802CB2W36P0LHBEPHXK2/Pear%2B3.jpg BLOG - CHAI POACHED PEARS - POACHED PEARS Poached pears can be added to many different dishes. Including breakfast parfaits, desserts, alone or with a braised meat dish! STORAGE: keep the poached pears in their own poaching liquid tightly seal in glass container and kept in the fridge. They will keep for a week. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632778269659-TL37NGVVL1G22EB4GZGP/IMG-4596.JPG BLOG - CHAI POACHED PEARS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632927024805-RWUZ4IPY46M9MUQDHF1N/IMG_3543.jpg BLOG - CHAI POACHED PEARS - ONTARIO PEARS Pears are bell-shaped fruits that are cooling in nature and slightly sour. They come in a variety of sizes and colours such as yellow, green and even red. Pears are grown all over the world and there are over 3,00 varieties! There are 5 major varieties that are grown in Ontario: Bartlett, Clapp's Favourite, Anjou, Bosc and Flemish Beauty. Bartlett, the most common pear world-wide. Pears are high in fibre, anthocyanins, lutein, zeaxanthin, folic acid, copper and potassium. The insoluble and soluble fibre in pears can help with digestion and help to feed the healthy bacteria in your gut, making it a great prebiotic. Pears are known for helping the respiratory system by reducing cough and moistening the lungs and helping with a sore throat. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632927050671-PRBSV96GZCJ32NNZ7G25/IMG_3576.jpg BLOG - CHAI POACHED PEARS - Astragalus (Astragalus membranaceus) Astragalus is an antiviral, antibacterial and secondary adaptogen that contains antioxidant and immunosupportive properties to help prevent colds and upper respiratory infections. This makes a great combo with pears as they can also help with the respiratory system. Astragalus can be taken as a tincture, capsule or soaked as a tea! https://www.beyondthebite.ca/blog/kohlrabi-and-kale-slaw monthly 0.5 2023-10-02 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632775190337-DJK5JKAFX94GPL0MBZ1O/IMG_2495-3.jpg BLOG - KOHLRABI AND KALE SLAW - HEALTH BENEFITS Kohlrabi is a vegetable superfood! High in vitamin C, Vitamin B6, potassium, magnesium, calcium, iron, folate, protein and fibre. The major antioxidants found in Kohlrabi in additionto Vitamin C are anthocyanins, isothiocyanates, glucosinolates and carotenoids. These are plant compounds that protect your cells against free radical damage that may otherwise increase your risk of dis-ease. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632775133862-TWS1RA7D8TYQTU88QLB4/IMG_2564-2.jpg BLOG - KOHLRABI AND KALE SLAW - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632775164207-ED0MPV9LEPX89VQWETMR/IMG_2474.jpg BLOG - KOHLRABI AND KALE SLAW - KOHLRABI Kohlrabi might not be something you are used to seeing and could look to be a bit daunting to want to bring home with you, but I assure you, this funny looking vegetable is so easy to cook with. You can use all of the parts of the vegetable which includes the leaves and the bulb. You will always want to peel the kohlrabi before cooking as it is very bitter and fibrous. The bulbous shaped vegetable also known as the German turnip is actually not a turnip at all but a member of the brassica family. It tastes like an apple mixed with a peppery turnip and is fresh and juicy. It is either purple/red or green in colour and is ready in early fall to pick from the garden. Kohlrabi can be sautéed, steamed, baked, eaten raw or add to soups and salads. https://www.beyondthebite.ca/blog/cacao-mint-smoothie-bowl monthly 0.5 2025-03-11 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632314324898-DAPFJ1THDDKKF8AF2X2V/photo-grid-07-09-2021-03-39-15-1.jpg BLOG - CACAO MINT SMOOTHIE BOWL - Keep It Frozen Packaging your smoothie ingredients together in one container or bag will save you a lot of time in the future. Add the exact amount you need for 1 smoothie using the fruit, herbs and spices together in 1 bag or container of your choice and freeze. All you need to do is take the bag out of the freezer, add your milk of choice and blend! https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632314124606-0EG10G4QCCHDS9MJ6KIY/IMG_4015-4.jpg BLOG - CACAO MINT SMOOTHIE BOWL - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632314733446-J58EFQCW2X9UWDRKZU1M/IMG_9327.jpg BLOG - CACAO MINT SMOOTHIE BOWL - Benefits Mint (Mentha arvensis) is high in salicylic acid, Vitamin C, manganese, potassium, antioxidants and many phytonutrients. It is beneficial for mouth sores or toothaches, intestinal pain, IBS, motion sickness, inflammation, immune system and so much more! Spirulina is a blue-green algae that is high in protein B Vitamins, iron and chlorophyll. This brightly coloured blue superfood is beneficial for the production of energy in the body, brain function, amino acid absorption (building muscle) and supporting detoxification. Blueberries contain one of the highest levels of antioxidants in fruit. They are also high in fibre, vitamin C, potassium and manganese. Blueberries can help with detoxification, reduce cholesterol and blood pressure and rid your body of free radicals. Cacao Nibs (Theobroma cacao) are roasted small pieces of the cacao bean. They are loaded with phytonutrients, antioxidants, iron, magnesium, zinc and copper. https://www.beyondthebite.ca/blog/e4ty5sq4s5g0megb293ih2r0ibn46u monthly 0.5 2021-09-22 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632306999746-YS5EHNC7038H1EEP5VGV/IMG_3288.jpg BLOG - GROWING UP HOPS - Hops (Humulus lupulus) Citrus, wood, spice, floral and tropical are just a few aromas that wake up your senses when you pry open a hops cone revealing its bright yellow essential oils which are dominated by terpene hydrocarbons, predominantly myrcene, α-humulene and β-caryophyllene. These three terpenes give the essential oil a distinct powerful aroma and range of health benefits While hops is mostly known for its use in beer, it does have medicinal benefits used to help with sleep, nervousness, relaxation and many aromatherapy treatments. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632309283889-31UPK49BW0TWC9Y2RRTZ/IMG_3763.jpg BLOG - GROWING UP HOPS - Health Benefits of Hops Hops contain a combination of proteins, nutrients, water, cellulose, alpha acids, beta acids, terpenes and flavonoids. Each of these elements play key roles in the different uses for hops. Hops oil contains the terpenes humulene, and caryophyllene and myrcene. Each of these terpenes are used in health products through supplementation with capsules, tinctures, tea and essential oils. Humulene is abundant in hops essential oil, making up between 25 and 40 percent and is growing more attention for its anti-inflammatory properties. Caryophyllene, is also found in cloves, basil, black pepper, lavender, cinnamon, and oregano, and has been studied extensively for its anti-inflammatory properties. Because of its sedative properties, thought to be caused by alpha acids, hops oil is one of the go-to natural remedies for insomnia or restlessness. It can help to induce sleep, reduces stress and encourages relaxation, resulting in a more comfortable and peaceful sleep. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632307075415-6ECMZ2F9XWVMTGZAK8QB/IMG_3384.jpg BLOG - GROWING UP HOPS The hops plant is a bine, which is different from a vine because it climbs using little hairs on the stem that move and bend its way upwards to reach up to 26 feet high. Hops are trained to a trellis to aid the growth upwards. It is a dioecious perennial plant and grows vigorously from May to August when they are planted in Ontario. Once the plant reaches its ideal height, it will blossom a flower also called seed cones or strobiles. Hops have separate female and male plants, and only the female plants are used. The first documented cultivation of hops was in 736, but it wasn't until the 13 century where it was predominantly used in beer. Before this period, brewers used a flavouring agent called gruit, which is a composed variety of bitter herbs such as mugwort, yarrow, marigold, dandelion, horehound, ivy, and burdock to name a few. Hops was favoured for its bitterness to help balance the sweetness of the malt, add a variety of flavour and aroma as well as having antibacterial properties. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632257053416-FBN45FSG8TN60J6HOZYY/IMG_3404.jpg BLOG - GROWING UP HOPS - From Farm to Bottle Paris beer is brewed, tapped, bottled and labelled all under one roof in the Paris Wincey Mills Co. Market. This unique and historic building is now home to local vendors for shopping and culinary experiences. Have a seat at the tasting table or take home a selection from the bottle shop. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632310057787-I1WARYHTP4OD4V28R0SS/Paris+Beer+Company.png BLOG - GROWING UP HOPS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1632256870784-T05V7JSOKCEOLKE1G7HE/IMG_3429.jpg BLOG - GROWING UP HOPS - Farming Hops Growing hops is a family affair and are planted, trained and harvested by the Edgar family who have been farming in the community for many generations. They currently grow 7 varieties of hops that they use in their beer which produce various levels of alpha acids, beta acids and oils. The level of these compounds classifies each hop cultivar as either an aromatic hop used as an aromatic or a bittering hop which is used for flavouring beer. Harvest season is mid too late August depending on temperatures. Once the hops have been harvested and separated from the vine they are moved on a series of belts to dry. They are then bagged or turned into pellets to use for the future production of beer. https://www.beyondthebite.ca/blog/peachy-keen-tart monthly 0.5 2021-08-18 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1629298883795-CLUSGSVPIPLUNLDGDFL6/IMG_3086.jpg BLOG - PEACHY KEEN TART - THE PEACH (Prunus persica) Peaches belong to the genus Prunus, which includes apricots, plums, cherries and almonds while also being in the rose (rosaceae) family. The flesh of the peach can vary from white to yellow and sometimes will have a red staining. The texture of a peach depends on the soil and climate it is grown in but will always have that fuzz on the flesh that you feel when you bite into one. Peaches originated in China before making their way all over the world and is a tall tree that blooms beautiful pink flowers before it leaves. Peaches grow in Ontario late July through August with many different varies. Peaches can be eaten raw, added to salads, cakes, tarts, galettes, pies, made into purees, compotes, jams, preserved, dried, and even poached, grilled and baked. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1629316845600-VHDJHQVEDPU2CTG4JMLA/IMG_3190.jpg BLOG - PEACHY KEEN TART - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1629308736599-FARNDAFXVHZJX6GQTXMA/IMG_3067.jpg BLOG - PEACHY KEEN TART - NUTRITION Peaches are high in antioxidants such as vitamin C, beta-carotene, quercetin and many other phytonutrients that can help to reduce inflammation in the body and boost the immune system. Peaches also contain fibre, magnesium, potassium, folic acid, calcium, phosphorus, iron, and some B vitamins. https://www.beyondthebite.ca/blog/heirloom-tomato-tart-1 monthly 0.5 2021-08-18 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1629166466053-06225J57OLFYT7NIEBUC/IMG_3047.jpg BLOG - HEIRLOOM TOMATO GALETTE - Make it stand out https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1629140303078-ZRF9FKBE3O62CY1VOP2I/IMG_3231.jpg BLOG - HEIRLOOM TOMATO GALETTE - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.beyondthebite.ca/blog/broccoli-rice monthly 0.5 2021-07-30 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1627612713315-S8SI6TFGMDQT1NHIJQK1/IMG_2638.jpg BLOG - ROMANESCO BROCCOLI RICE - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1627612854389-KTT8AKA7AFKR808VV5IV/IMG_2595.jpg BLOG - ROMANESCO BROCCOLI RICE - INGREDIENTS 1 romanesco broccoli head 2 small shallots 2 cloves garlic 2 tbsp olive oil dash of sea salt dash of black pepper https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1627612910651-SMR3RJPA5O0BK08K8L0L/IMG_2665-2.jpg BLOG - ROMANESCO BROCCOLI RICE - Other ways to use romanesco broccoli Romanesco broccoli can be eaten raw, steamed, sautéed, roasted, stewed or braised. You can use the florets the same way you would use broccoli except it cooks in double the time so you will want to keep an eye on it so that it does not turn into mushy greens. You can turn the florets into pesto, stir fry’s, curry’s, soups, latkes, pizza dough, and as a crudatés Try using a bud as a decoration on top of an appetizer or adding it onto a vegan charcuterie board for a beautiful presentation. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1627612888502-R4XMSKGTKDXKNVU4KVQN/IMG_2601.jpg BLOG - ROMANESCO BROCCOLI RICE - METHOD Chop us the broccoli florets into small pieces and add it to a food processor Pulse until you get a rice like consistency Heat up a cast iron pan with a drizzle of olive oil on medium heat Finely dice the shallots and garlic and add the the pan once it is hot Add the broccoli rice to the pan once the shallots have turned a nice golden brown keep stirring and cook for 3-5 minutes or until the broccoli rice is tender Roughly chop the parsley and add to the rice Add the salt and pepper Serve warm https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1627612784822-X0SNXLZMAPEFJM7OJF4S/IMG_2444.jpg BLOG - ROMANESCO BROCCOLI RICE - Romanesco Broccoli (Brassica oleracea) also known as roman cauliflower is a member of the brassica family along with cabbage, kale, brussels sprouts, broccoli, cauliflower and many more. Similar to the appearance of both broccoli and cauliflower, the unique spiralled florets are bright green, nutty, earthy and slightly bitter in flavour. The florets will sweeten once cooked and are more delicate than broccoli or cauliflower so they do not need a lot of cooking time. This brassica is high in fibre, calcium, iron, manganese, vitamin C, vitamin B5, vitamin B6, vitamin K, sodium, beta-carotene, lutein, zeaxanthin, sulforaphane, chlorophyll and many more phytonutrients and antioxidants. https://www.beyondthebite.ca/blog/garlic-scapes-pesto monthly 0.5 2021-07-17 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1626459494026-YHBPUFD6VIJK8U1X3MMM/IMG_1473.jpg BLOG - GARLIC SCAPES PESTO - METHOD: Trim and chop the garlic scapes by cutting just below the bulb and also any woody part of the stem Zest and juice the lemon In a food processor, add the scapes, pine nuts, nutritional yeast, lemon juice and zest and salt and pepper. Have your olive oil ready to pour before you start the food processor With the processor running, slowly add all the olive oil through the top. Continue to process until all the ingredients have blended together. About 45 seconds to 1 minute. Spoon into a mason jar and cover . https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1626459424283-1ATCHOPTOBPX1FXXX5SM/IMG_1487.jpg BLOG - GARLIC SCAPES PESTO - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1626459468111-QJQLXF3K1QUFJL0XPVUE/IMG_1076-2.jpg BLOG - GARLIC SCAPES PESTO - INGREDIENTS: 8- 10 garlic scapes 1/2 cup pine nuts handful of fresh basil (you can also use parsley or dill) 1 tbsp nutritional yeast 1 lemon lemon (juice and zest) 1/8 tsp Himalayan sea salt ¼ cup organic olive oil https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1626459530904-C86QZO8L25SKAR3SIKYM/IMG_1501.jpg BLOG - GARLIC SCAPES PESTO - How to Use your pesto Storage: Store in the fridge and enjoy for a week Freeze into ice-cube trays and place the cubes in a ziplock bag once they have frozen. You can pull out 1 cube to use as you wish What to mix it with: Pesto can be added to pasta Used as a spread on a sandwich Added to goat cheese to make a dip Mixed into scrambled eggs or omelettes Added as a base on a pizza Tossed onto roasted vegetables Added to an oil and vinegar salad dressing https://www.beyondthebite.ca/blog/strawberry-rose-tart monthly 0.5 2021-07-16 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1626401229773-XFYQT5QH2UP4SDQFE6YB/IMG_4395.jpg BLOG - STRAWBERRY ROSE TART - INGREDIENTS Crust 1 1/2 cup almonds 1 cup coconut flakes 1/2 cup pitted dates (chopped) 1 teaspoons pure vanilla extract 1/8 teaspoon salt 1 inch piece of ginger (grated) zest from 1 lemon (grated) 1 tbsp coconut oil https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1626401199108-OPVI8SLQSQNNXXNPF3R4/IMG_1153.jpg BLOG - STRAWBERRY ROSE TART - METHOD: Line the bottom and the sides of a spring form pan with parchment paper In a food processor, add the almond flour, coconut flakes, dates, ginger, lemon, vanilla, melted coconut oil and salt and pulse until the dough comes together Press the dough into a 8x8 spring form pan Making sure all the sides are even. Set aside in the fridge to harden In a high-speed blender or vitamix, blend the berries, cashews, lemon, honey, coconut butter, coconut cream, strawberries and salt until smooth Add water if needed to thin out slightly in order to puree Pour over the crust and place in the freezer for 4-6 hours or overnight Pull out and unlock the spring form pan and place onto your cake plate Leave out on the counter for about 1 to 2 hours before serving Top with fresh strawberries, roses and mint https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1626404800199-N18YXE6PCKE81STWU7EO/unsplash-image-Jrwuy3E0YjA.jpg BLOG - STRAWBERRY ROSE TART Strawberry Cream Filling 1 cup raw cashews (soaked for 4-8 hours) 1 cup fresh coconut meat or canned coconut (full fat) 1 cup Strawberries ¼ cup honey 1/2 cup coconut butter 1 tsp vanilla extract 2 tsp rose water Juice and zest from 1 lemon 1/8 tsp Himalayan sea salt https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1626400663553-7RQX9PCL8IASIBDWNX7K/IMG_1189.jpg BLOG - STRAWBERRY ROSE TART - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.beyondthebite.ca/blog/un-bee-lievable-honey monthly 0.5 2021-07-15 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1626291320984-IBIYM07BM7KJYE6123JQ/IMG_1445.jpg BLOG - UN-BEE-LIEVABLE HONEY Bees make honey to use as food to keep them alive and in some cases just the queen throughout the colder months in winter. Humans discovered the sweetness of the liquid in the hives as well as utilizing the beeswax over 9,000 years. The domestication and sophistication of beekeeping actions date back to the Egyptians over 4,500 years ago. This golden liquid contains about 180 different compounds including phytochemicals, antioxidants, enzymes, minerals, vitamins, amino acids, proteins, carbohydrates and water. Each of these compounds work synergistically with each other to allow for absorption and proper utilization of the nutrients in your body. Raw honey is honey that is unpasteurized which means it has not been heated to kill the beneficial antioxidants and enzymes. Bees produce honey all over the world and the chemical makeup as well as colour of honey all depend on the climate, geographical area, species of bees and the source of flower. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1626294743796-5KRSU0SPKE8CRPQDOXSO/unsplash-image-g0TrNRdwJQw.jpg BLOG - UN-BEE-LIEVABLE HONEY - COntraindications Speak to your healthcare provider if you have never been stung by a bee before consuming any bee products to make sure you do not have an allergy. This includes all bee products. Raw honey contains beneficial bacteria and nutrients. But it can also contain harmful bacteria that causes botulism. This is especially dangerous for babies. Speak to your doctor or healthcare provider before adding raw honey to your child’s diet. People with a weakened immune system are also at higher risk of getting sick from raw honey. Speak to your health care provider or doctor before consuming. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1626291906909-YAJW5F95OV3RF0CJ24II/IMG_8941.jpg BLOG - UN-BEE-LIEVABLE HONEY - the benefits of raw honey Honey is produced by the greatest chemists and regurgitators in the world. That’s right, alongside humans, birds and some four legged hoofed animals, the honey bee (Apis mellifera) transforms nectar into honey from flowers, herbs and trees by passing the honey back and forth from bee to bee. Bees extract nectar through its tube shaped tongue into their second stomach known as the crop, which acts like a mixing bowl to transform the nectar using enzymes. When the bee returns to the hive, it passes the liquid into another bee and this continues to happen for about 20 minutes until it has reached its final chemical composition and is deposited into a honeycomb. At this point the honey is about 20% water so the bees need to use their wings to fan and evaporate the liquid to lower the concentration to about 17-18% water. The honeycomb is then sealed to protect the honey from microbes and fungi so it stays preserved. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1626295846746-GJ2BND9189OKY89SXIZ9/IMG_1385.jpg BLOG - UN-BEE-LIEVABLE HONEY - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1626293351457-X339DVNTJZKKM46V6IJ5/image-asset.jpeg BLOG - UN-BEE-LIEVABLE HONEY - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.beyondthebite.ca/blog/watermelon-amp-strawberry-salad monthly 0.5 2023-07-09 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1623796013439-3LXYQDN84A6RWH85QQ2E/IMG_9531.jpg BLOG - WATERMELON STRAWBERRY SALAD Watermelon is one of the best fruits to help remove heat from the body in summer months. It is cooling in nature and will help quench your thirst as it is made up of 92% water! Watermelons are full of a phytonutrient called lycopene which is found in bright red fruits because of its high carotenoid content. It may help with eye health, reduce prostate cancer, help to balance cholesterol levels, reduce high blood pressure and reduce blood clots. Watermelons are also high in fibre, calcium, vitamin C, Vitamin E, B vitamins, lipids, amino acids, pectin and many antioxidants. Watermelons may help reduce edema, canker sores in the mouth and reduce urinary tract inflammation. Did you know that you can eat watermelon rinds and they have the same nutrients as the flesh including a high amount of silicon which is so important for collagen synthesis to help improve skin elasticity and strength. You can pickle, juice, roast or stew the rinds to enjoy all the fibre and nutrients. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1623795463558-ZQ5KR304D5UMHENVP5RC/IMG_9585.jpg BLOG - WATERMELON STRAWBERRY SALAD - METHOD: Slice the watermelon into cubes about 1/2 inch thick and add to a large bowl Remove the stems from the strawberries and slice in half and add to the watermelon Finely chop the mint and basil together and add to the strawberry and watermelon Zest and juice the lime and pour overtop of the mixture Toss just to coat Scoop into your summer salad bowl Garnish with an extra sprig of mint or basil https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1623795356835-5RNGM5RLH8VOYOXLMORI/IMG_9548.jpg BLOG - WATERMELON STRAWBERRY SALAD - INGREDIENTS: 1 medium watermelon 1 pint of ontario organic strawberries from your local farm handful of fresh mint handful of fresh basil 1 lime (zest & juice) https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1623795256715-9CXDQ4KTCXTUJ4G46U4O/IMG_9561.jpg BLOG - WATERMELON STRAWBERRY SALAD - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.beyondthebite.ca/blog/strawberry-rhubarb-crumble-bars-1 monthly 0.5 2021-07-16 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1624671093347-57Z6XT21ROWUTZA99L8Y/IMG_1037.jpg BLOG - STRAWBERRY RHUBARB CRUMBLE BARS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1624671603774-79MHFSZTDSAMPLFWFPY4/IMG_0969.jpg BLOG - STRAWBERRY RHUBARB CRUMBLE BARS - FILLING: Filling 2 cups strawberries (cut into quarters) 2 cups rhubarb (cut into ¼ inch pieces) 2 tbsp honey 1 inch piece of fresh ginger (grated) zest from 1 lemon juice from ½ lemon https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1624672013075-GPN5GZUQSYW0UWD9IVOC/IMG_1000-2.jpg BLOG - STRAWBERRY RHUBARB CRUMBLE BARS - INGREDIENTS: Crust 2 cups organic oat flour 1 cup organic oats 2 cups almond flour 4 tbsp tapioca flour 1 cup unsweetened coconut flakes 1/2 cup honey or ½ cup coconut sugar ½ tbsp cinnamon ⅛ tsp salt 1 tsp baking powder 1/2 cup butter (cubbed) 1 egg https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1624671399497-2B5RUUOEYQEOYL8NAAPC/IMG_0972.jpg BLOG - STRAWBERRY RHUBARB CRUMBLE BARS - METHOD: Preheat the oven to 350°F Line a 9x13-inch pan with parchment paper The Dough: Combine the oat flour, oats, almond flour, honey, baking powder, cinnamon, and salt in a medium-sized bowl. Cut in the butter using 1/2-inch pieces and use your fingers to break the butter into the flour. The butter should be the size of small peas, but flat, not in chunks. Mix the egg with a fork and add to the dough. Massage again with your hand until the dough is crumbly Scoop 1 cup of the crumbly dough and set it aside to put on to top the filling. Put the remaining dough into the lined pan and press down on it firmly to form an even layer of dough at the bottom. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1624672425298-MMXJATWWYPJBCWOWKGAX/IMG_0979.jpg BLOG - STRAWBERRY RHUBARB CRUMBLE BARS The Filling: Combine the strawberries, rhubarb, lemon juice, lemon zest, ginger and honey into a medium size bowl and stir until all combined Putting it all together Spread out the fruit onto the flattened crust Sprinkle the reserved crumbly dough over the fruit filling and gently flatten Bake in the oven for 40 to 45 minutes, or until the crumb topping is golden brown. Cool completely in the pan until it reaches room temperature. Cut into bars into squares or rectangles Serve at room temperature Store in the refrigerator in an airtight container for 4-5 days or keep in the freezer and take out when you need a quick snack. . https://www.beyondthebite.ca/blog/chive-oil monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1624044513020-83HRQ45UMF85RLXXQ0IM/IMG_9747.jpg BLOG - CHIVE BLOSSOM OIL & Vinegar - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1624051785728-BMQG3YJ8EVY8W7F10MRE/IMG_9698-2.jpg BLOG - CHIVE BLOSSOM OIL & Vinegar - INGREDIENTS Chive Oil 3/4 cup chive flower tops 1 cup organic olive oil Chive Vinegar 3/4 cup chive flower tops 1 cup apple cider vinegar https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1624051813706-48P12YAQV18UNI2BK3IA/IMG_9687.jpg BLOG - CHIVE BLOSSOM OIL & Vinegar - METHOD: Soak the chive flower heads in water to rid them of any bugs or dirt Dry them off with a paper towel and let sit out until completely dry for about 1-2 hours Add the chive flowers to a mason jar Pour the olive oil or the vinegar overtop of the flowers until they are completely submerged Cover the with a lid to seal Place the jar in a cool dark cupboard and let sit for 2 weeks https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1624044625469-970X7K6MX0DOTFYT1DDV/IMG_9735.jpg BLOG - CHIVE BLOSSOM OIL & Vinegar - How to use your chive oil: You can use your chive oil or vinegar the same way you would use regular oil or vinegar in any savoury dish! You can drizzle the olive oil on pizza dough, over a fresh salad or steamed vegetables. The vinegar can be made into vinaigrette with added herbs, oil and mustard. **Contraindications** Some people with allergies or intolerances to allium vegetables may also want to avoid chives. Please speak with your healthcare practitioner if you are allergic or sensitive to the garlic or onion family. Certain people may find that eating a lot of chives can cause an upset stomach mostly when eaten raw. Discontinue if this happens and speak to your healthcare practitioner. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1624052167300-5GACK0266AQ8ACMFUTR3/IMG_9642-3.jpg BLOG - CHIVE BLOSSOM OIL & Vinegar - good chives only The chive plant (Allium schoenoprasum) is a small tubular green plant that is related to the garlic and onion family. They produce beautiful small purple edible flowers that taste like biting into an onion! They bloom in late spring (end of June) and are ready to eat when they have just bloomed. Chives are high in folate, choline, potassium, vitamin K, vitamin C and many antioxidants. Chives have mostly been used for garnishes in the past but you can use them in so many ways. They can be pickled, made into chive oil or butter, added to frittatas, salads, scones, dips, vinaigrettes and so much more. I do suggest plucking the petals from the stem and sprinkling them on your food if eaten raw as they pack a powerful pungent punch if eaten in one bite. https://www.beyondthebite.ca/blog/nettle-cucumber-amp-mint-faux-jito monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1623183875337-LT4V7NL1AQ0MH8A1O7KT/IMG_9384.jpg BLOG - NETTLE, CUCUMBER & MINT FAUX-JITO - MAKING THE SIPPER: Add two slices of cucumber to the sides of each glass Fill the glasses with ice cubes Add 1/4 cup cucumber juice Add 1/4 cup nettle & mint tea Top the glasses with your favourite carbonated beverage Add a sprig of fresh mint https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1623178907411-6M9X3F1CS4I7HRQHH84K/IMG_9396-3.jpg BLOG - NETTLE, CUCUMBER & MINT FAUX-JITO - INGREDIENTS: 2 medium cucumbers 1 tsp dried nettle 1 handful of fresh mint 2 1/4 cups water carbonated beverage of your choice ice https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1623183628503-9RVW95VHDD2LZRTC41F9/IMG_9336.jpg BLOG - NETTLE, CUCUMBER & MINT FAUX-JITO - METHOD: Slice 1 cucumber thinly and set aside blend 1 peeled cucumber and 1/4 cup of water in a high speed blender and blend until smooth Bring 2 cups of water to a low boil and pour over top of the nettle and mint Let sit for 15 minutes to extract all of the flavours and nutrients Let cool and strain https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1623350730410-C0XHMM8UQ2EZUDRD6J22/IMG_9374.jpg BLOG - NETTLE, CUCUMBER & MINT FAUX-JITO - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.beyondthebite.ca/blog/love-is-love-strawberry-avocado-garden-salad monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1622690099702-PO92PKQ2AKEOZV45DWWQ/IMG_9212-2.jpg BLOG - '“LOVE IS LOVE” STRAWBERRY AVOCADO GARDEN SALAD - METHOD SALAD: Add the spinach, avocado, strawberries, pea shoots, edible flower petals into a large bowl and toss VINAIGRETTE: Add the olive oil, lemon zest, lemon juice, basil, mint, garlic, honey, salt and pepper into a high speed blender and blend until creamy PLATE: Drizzle the vinaigrette over the salad, todd gently and serve in your salad bowl. Top with more flowers and serve with your lunch or dinner! https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1622599446672-WV7OGT9S89FIWNZJFVF5/IMG_9190.jpg BLOG - '“LOVE IS LOVE” STRAWBERRY AVOCADO GARDEN SALAD - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1622685171603-59IG9KLICTHSK4S2FJSX/IMG_9175.jpg BLOG - '“LOVE IS LOVE” STRAWBERRY AVOCADO GARDEN SALAD - The Salad Spinach (washed) Pea Shoots or other microgreens Avocado (sliced) Strawberries (washed and sliced) Pansies, calendula, nasturtiums or other edible flowers https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1622685023077-23T8BB1F5E3S5DYHRXKE/IMG_9200.jpg BLOG - '“LOVE IS LOVE” STRAWBERRY AVOCADO GARDEN SALAD - The Vinaigrette 1/4 cup olive oil zest from 1 lemon juice from 1/2 lemon 1 garlic cloves 1 tsp local ontario honey handful of fresh basil handful of fresh mint Pinch of sea salt pinch of black pepper https://www.beyondthebite.ca/blog/lilac-popcicles monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621978809900-IP350OM15MSD9ZAEJKTF/IMG_8879.jpg BLOG - LILAC POPSICLES - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621992679833-UTXLWSFCOFQ0HJETREXY/IMG_8849-2.jpg BLOG - LILAC POPSICLES - INGREDIENTS: Yields 8 popsicles 1 cup lilac syrup - click to find recipe juice from 1 lemon 2 cups spring water a few lilac petals https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621978886952-YITQRW25L644XR6KRGHB/IMG_8914-2.jpg BLOG - LILAC POPSICLES - METHOD: Have your popsicle moulds ready Add some lilac petals into the popsicle moulds Pour the lilac syrup, water and lemon juice into a bowl and stir Add the lilac mixture to the moulds and cover Pop into the freezer for 3-4 hours or overnight Pull out of moulds once frozen and eat before they melt! https://www.beyondthebite.ca/blog/lilac-syrup monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621990448078-HP5XG2VJL6XHLL4WNLMD/IMG_8556-2.jpg BLOG - LILAC SYRUP - INGREDIENTS: 2 cups spring water 1 cup cane sugar or honey 1 1/2 cups lilac petals (rinsed) 3 blueberries (for colour) https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621991010287-KOGEE9YQEXVOUDD6PUJ4/IMG_8559-2.jpg BLOG - LILAC SYRUP Pluck the petals from the stems and rinse in water and apple cider vinegar Pour the sugar water over the lilacs and leave at room temperature for 2 hours, then cover the bowl and place in the fridge for another 12-18 hours. Strain the liquid using a fine mesh sieve into a clean mason jar Keep cool and store in the fridge for up to 2 weeks https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621990399014-9JYR288PHZTC1J41GXHL/IMG_8738.jpg BLOG - LILAC SYRUP - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621990676005-LBW9GALFQXG8TKRUSV8U/IMG_8593-2.jpg BLOG - LILAC SYRUP - What to do with your lilac syrup? Add to teas to sweeten Drizzle over coconut ice cream Make lilac lemonade Flavour popsicles Make ice cubes for cocktails Pour over top of your oatmeal Add to smoothies Sweeten vinaigrettes https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621990502563-QQI8D7V8YQ03Q03DJ5AN/IMG_8548-2.jpg BLOG - LILAC SYRUP - METHOD: In a medium size pot add the water, sugar and blueberries and bring to a boil then reduce to a simmer until the sugar has dissolved Take off the heat and let the mixture cool until lukewarm https://www.beyondthebite.ca/blog/grilled-yellow-zucchini monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621733476023-DEXBCPZWXF2TTWERMH5R/IMG_8785.jpg BLOG - GRILLED YELLOW ZUCCHINI - GRILL THE ZUCCHINI Turn the BBQ on to 400°F Slice each zucchini into 3 slices lengthwise Place them on a bake tray and drizzle with olive oil, salt and pepper Grill the zucchini for 5 minutes on each side until they are soft https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621733373659-4JR598B4V8U05D6JHLF7/IMG_8800-4.jpg BLOG - GRILLED YELLOW ZUCCHINI - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621733567866-CJZSXIGSZPLA6NOT3DZ8/IMG_8824.jpg BLOG - GRILLED YELLOW ZUCCHINI Plate the zucchini & top with salsa & microgreens https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621733458073-3CCIPCEH2FV5YSPY1R0G/IMG_8775.jpg BLOG - GRILLED YELLOW ZUCCHINI - INGREDIENTS: 4 yellow zucchini 2 tbsp olive oil 2 cups of microgreens 3 tomatillo, diced 2 small shallots, diced A few sprigs fresh basil, chopped A few sprigs fresh parsley, chopped Juice from ½ lemon Pinch of sea salt Pinch of pepper https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621733539016-UQQE9EF6KFQLV8UGVEIN/IMG_8793.jpg BLOG - GRILLED YELLOW ZUCCHINI - THE SALSA In a medium size bowl, add the shallots, tomatillos, basil, parsley, lemon juice, sea salt and pepper Toss https://www.beyondthebite.ca/blog/magic-sap-water monthly 0.5 2021-06-10 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621474307302-IJHLLLI0CR289VHRFH43/IMG_8641.jpg BLOG - MAGIC SAP SIPPER - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621474419001-EMX8U9ATSYOYQ567SNXW/IMG_8665-2.jpg BLOG - MAGIC SAP SIPPER - INGREDIENTS: Yields 1 drinks 1 tsp E3 Live Spirulina 1 can Sap Sucker 1 lemon, juiced 1 lemon sliced water ice a few sprigs of Mint https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621474666417-737VQHP3NWO62IY68LR5/IMG_8654.jpg BLOG - MAGIC SAP SIPPER - METHOD: In a pitcher, add 1 tsp of E3 Live, juice from 1 lemon, lemon slices, a tray of ice and water Stir Have your two drinking glasses ready and pour half of the Sap Suckeer can in one and other other half in the second glass Pour the lemonade mixture into each glass overtop of the Sap Sucker, filling it up Top with a few sprigs of mint https://www.beyondthebite.ca/blog/poached-egg-with-spring-asparagus monthly 0.5 2021-05-19 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621124886688-YVRNG6A051I6QK5ZPE0M/IMG_8473.jpg BLOG - POACHED EGG WITH SPRING ASPARAGUS - METHOD: Wash the asparagus and trim the bottoms by snapping them at the end. This will eliminate the most fibrous part of the stem Bring a medium size pan to medium heat and add the olive oil, garlic, asparagus spears and half of the chopped basil Sauté for 5-8 minutes or until the asparagus starts to soften but can still hold its shape Add the lemon juice at the last minute of cooking While the asparagus is cooking, you can start to prep your poached eggs https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621124925036-S9SDJ35ELBRY0Q29S0UC/IMG_8483.jpg BLOG - POACHED EGG WITH SPRING ASPARAGUS - Cooking the perfect poached egg Make sure your eggs are farm fresh! This is the most important part to remember as fresh eggs will hold together better Bring a large pot of water to a boil and then reduce to a simmer. You want to see just a few bubbles forming on the bottom of the pot Add 1 tbsp of apple cider vinegar Crack the egg into a fine mesh sieve over a bowl to remove the extra thin whites. This reduces the amount of extra egg whites that might float around in the pot Create a gentle swirl in the water and pour the egg into the middle of the swirl Set your timer for 3 minutes Remove the egg with a slotted spoon and make sure there is no extra water in the spoon Place the poached egg on a paper towel to dab any extra water https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621386585381-965JXLJH82V2CQ50JVQQ/IMG_8490-2.jpg BLOG - POACHED EGG WITH SPRING ASPARAGUS - Putting it all together Place the garlic roasted asparagus on the plate Add smoked salmon on the asparagus Place the perfectly cooked poached egg over top of the salmon Sprinkle with the rest of the basil, preserved lemons, salt and pepper ** If you do not have preserved lemons you can use the zest of 1 lemon. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621385941428-88VMJG02UV2JQ2169N5I/IMG_8480.jpg BLOG - POACHED EGG WITH SPRING ASPARAGUS - INGREDIENTS: 2 large eggs, free-run 4 thin slices of smoked salmon 12 asparagus spears 4 fresh basil leaves, chopped juice from half a lemon 1 tbsp preserved lemon rind, finely chopped** 1 tbsp olive oil 2 garlic cloves, chopped sea salt and black pepper https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621124489100-9BX1SOFDBZXPTVUVDE8L/IMG_8483-2.jpg BLOG - POACHED EGG WITH SPRING ASPARAGUS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.beyondthebite.ca/blog/roasted-artichokes monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621121454970-JFBJLOKG14SVDHTPJTFB/IMG_8511-2.jpg BLOG - ROASTED ARTICHOKES While the artichokes are cooking, you will want to get the basil and roasted garlic dipping sauce ready. Place all of the ingredients into a high speed blender or food processor Blend on high until everything has come together and the mixture is smooth Pour into a your dipping dish Another easy dipping sauce is melted butter and roasted garlic as the dipping sauce! https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621121319227-O1V6NE7CUKN3Q9HVZ6AS/IMG_8461-2.jpg BLOG - ROASTED ARTICHOKES - INGREDIENTS: Artichoke Prep 3 fresh artichokes 3 tablespoons olive oil 1 lemon, thinly sliced 1 lemon, juiced 3 tablespoons olive oil 1 garlic bulb coarse sea salt black pepper Basil and roasted garlic dipping sauce handful of fresh basil leaves 1 roasted garlic bulb Sea salt Black pepper ¼ cup olive oil 1 lemon, zested and juiced https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621121397250-WUK2LZMAGHJ9PZHIJBFI/IMG_8493.jpg BLOG - ROASTED ARTICHOKES - METHOD: Heat oven to 400°F Clean and wash the artichokes Trim off some of the small leaves at the base of the artichoke Slice off a bit of the stem, leaving about ½ inch at the bottom Cut about ¼ inch off the top of the artichokes revealing the inside of the flower Slice in half vertically and scoop out the choke, which is the fuzzy centre Take 6 lemon slices and place them evenly on a baking sheet and place each artichoke half on top of each lemon with the flower side down exposing the green hard leaves Drizzle with olive oil and salt and pepper Bake uncovered for 20 minutes and then cover the artichokes with foil and continue to cook for another 30 minutes or until you can pierce the stem with a fork easily https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621121072917-Q4M6GM9BT864GN8YIO88/IMG_8515.jpg BLOG - ROASTED ARTICHOKES - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621286477414-C55QKLY1OY38D3XE3GFO/IMG_8507.jpg BLOG - ROASTED ARTICHOKES - HOW TO EAT ARTICHOKES Peel off each leave one by one and dip them in your sauce. Use your teeth to scrape off the tender part on the underside of the leaves. When you get to the centre of the artichoke, you will be able to eat most if not all of the leaves. Once you reach the bottom of the artichoke, cut the base and stem of the artichoke and dip ! https://www.beyondthebite.ca/blog/roasted-garlic monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621284563573-QICJ2HDOY6AL9GHCGF8U/IMG_6276.jpg BLOG - ROASTED GARLIC Heat the oven to 400°F Trim about 1/4 off the top of each garlic bulb Place each garlic bulb in a small baking dish and pour the olive oil over top of the garlic bulbs, soaking them Cover with aluminum foil and bake for 40-50 minutes Check on them at 40 minutes and if you see the cloves coming up out of the bulb and they are golden brown, then they are done Remove from the oven and take off the aluminum foil to let cool Place into a glass container in the fridge for up to 2 weeks to use as needed Squeeze the bottom of each bulb and the cloves will pop up our of the bulb! https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1621285767690-72TB8O6HZUJ7G6FGYWY3/Add+a+subheading.png BLOG - ROASTED GARLIC - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.beyondthebite.ca/blog/pan-seared-pickeral-tacos monthly 0.5 2025-03-11 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620927776161-NZYV2YMQJTRLOH918X95/IMG_8452.jpg BLOG - PAN SEARED ONTARIO PICKEREL TACOS - METHOD: Avocado Sauce: Add the avocado, garlic, ginger, lime juice, coconut oil, cumin, cilantro, salt and pepper to a high speed blender and pulse until creamy Taco Prep: Julienne the cabbage, jicima and radishes and add to a bowl and toss with lime juice, salt and pepper Slice the Avocado thinly Chop the cilantro Slice the limes The Pickerel: Marinade the pickerel with cilantro, cumin, salt & pepper Heat up a large pan on medium to high heat with 1 tbsp coconut oil Add the pickerel to the pan and cook on each side for 4-5 minutes or until the fish is white all the way through. Finish with a splash of lime juice in the pan. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620178546783-3S85LLOERQ11L48R6MDQ/IMG_8441.jpg BLOG - PAN SEARED ONTARIO PICKEREL TACOS https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620233521934-VIAFJINETMTBJIQRHZYW/IMG_8458.jpg BLOG - PAN SEARED ONTARIO PICKEREL TACOS Avocado Sauce: 1 avocado 1 tsp cumin 3 limes 1 tbsp coconut oil 1 clove garlic 1/2 inch piece of ginger 1/2 bunch of cilantro pinch of salt pinch of pepper https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620927747207-MVQHS7O086VKGPRNJRD8/IMG_8440-3.jpg BLOG - PAN SEARED ONTARIO PICKEREL TACOS - INGREDIENTS: Pickerel Marinade: 1 pickerel de-boned 1 tsp cumin 1/2 bunch of cilantro (chopped) juice from 1 lime pinch of salt pinch of pepper 1 tbsp coconut oil Taco Toppings: tacos (your choice) or radicchio or romaine leaves to use as a shell for a grain free option. 1/2 head of red cabbage(julienned) 1 avocado (sliced) 4 radish (julienned) 1 jicima (julienned) 3 limes (sliced lengthwise) 1/2 bunch of cilantro (chopped) https://www.beyondthebite.ca/blog/preserved-lemons monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620869153086-NCGLHXE596O2WES43YRG/IMG_0410-4.jpg BLOG - PRESERVED LEMONS - METHOD: Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620869816847-EYZZWOPD7SKPRVBYDMZG/IMG_0415.jpg BLOG - PRESERVED LEMONS Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620869687208-BW4JF2E7HW1BXSGCVWQF/IMG_0423.jpg BLOG - PRESERVED LEMONS - INGREDIENTS: Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620869668288-WTG7R3O7VP96DJFO1BH3/IMG_0387.jpg BLOG - PRESERVED LEMONS - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.beyondthebite.ca/blog/herb-roasted-chicken monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620433616425-4SJLVEF2HR4MSGGOQ5WX/IMG_8390.jpg BLOG - HERB ROASTED CHICKEN - METHOD: Preheat the oven to 350° F In a medium size roasting pan, add the shallots, celery, garlic, lemon, apple cider vinegar and water. Unwrap the chicken, rinse and pat dry with paper towel Place breast side up over top of the celery and shallots on the roasting pan Tie the legs together with kitchen twine, and tuck the wings under the body of the chicken Brush olive oil over the whole chicken Season the chicken by covering every inch of the skin with rosemary, thyme, sage, salt & pepper Roast the chicken and baste it with the juice from the pan every 30 minutes, until cooked through Roasting usually takes about 1 hour and 20-30 minutes depending on the size of your chicken Use a thermometer when cooking with meat to make sure the temperature is at a food safe level Chicken should be cooked thoroughly to 165 degrees F Once it has come to the correct temperature, take out of the oven and let rest for 15-20 minutes before carving. Serve with roasted vegetables https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620433080405-L0JZXMJ1YTRFGM58A3WO/IMG_8386-2.jpg BLOG - HERB ROASTED CHICKEN https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620433577236-VOD69NJA5RMTGW15O5J2/IMG_8395-2.jpg BLOG - HERB ROASTED CHICKEN - INGREDIENTS: 1 whole organic or free run chicken 4 large shallots (sliced in half lengthwise) 3 celery stalks (chopped) 2 lemons(sliced in half) 2 garlic bulbs (chop off about 2 cm of the top of the whole bulb) a bushel of rosemary (finely chopped) a bushel of thyme(finely chopped) a bushel of sage (finely chopped) sea salt pepper 2 tbsp olive oil 3/4 cup water 2 tbsp apple cider vinegar https://www.beyondthebite.ca/blog/green-pea-and-lentil-hummus monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620399044587-1TIL95B7XMIMXSN3X2UG/IMG_0267-2.jpg BLOG - GREEN PEA AND LENTIL HUMMUS - METHOD: METHOD Strain and rinse the soaked lentils and cover them with water in a medium pot to cook Bring the lentils to a boil and then reduce to simmer for about 15 minutes or until they are soft Strain and let cool Combine the peas, lentils, cilantro, parsley, mint, tahini, lemon zest, lemon juice, oil, salt and pepper in a high speed blender and puree until completely smooth Scoop into your dipping bowl and garnish with chopped herbs and a drizzle of olive oil Serve with your favourite hummus vessels ** You can use frozen peas that have been thawed if you can not find fresh peas ** Substitute 1 clove of fresh garlic if you do not have have roasted garlic on hand https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620398808284-VUHTKV3OF89S1OENO11S/IMG_0281.jpg BLOG - GREEN PEA AND LENTIL HUMMUS - INGREDIENTS: 1 cup shelled fresh peas ** 1/2 cup lentils (washed and soaked overnight) 2 tbsp tahini (optional) ½ cup chopped fresh cilantro ½ cup chopped fresh parsley ½ cup chopped fresh mint zest from 1 lemon juice from 1 lemon 3-5 cloves of roasted garlic** 4 tbsp extra virgin olive oil dash of sea salt dash black pepper Garnish with extra chopped herbs and a drizzle of olive oil https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620398763938-KMSXXTMP22SP5MWZ2RRA/IMG_0275.jpg BLOG - GREEN PEA AND LENTIL HUMMUS https://www.beyondthebite.ca/blog/roasted-radishes monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620235808621-R2ZX4L58ZBMB54RUFR9L/IMG_8317.jpg BLOG - ROASTED RADISHES - METHOD: Preheat oven to 425℉ In a bowl, combine the radishes, olive oil, lemon zest, salt and pepper Toss until the radishes are evenly coated Spread the tossed radishes on a parchment line bake sheet Bake for 25-30 minutes while giving them a stir once and a while Add the lemon juice, garlic and half of the fresh parsley Toss and bake for another 5-10 minutes until they are golden brown Top with the rest of the parsley before serving https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620235742001-KMN35RFXZ9ZKPEDKAZ0H/IMG_8344.jpg BLOG - ROASTED RADISHES - INGREDIENTS: 3 bunches of radishes (sliced lengthwise) 1/2 bushel of fresh parsley 1 tbsp olive oil 1 clove of garlic (chopped) zest from 1 lemon juice from 1 lemon dash of salt dash of pepper https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1620235690938-1DF8V1JDZSH8WZHTTG30/IMG_8331.jpg BLOG - ROASTED RADISHES https://www.beyondthebite.ca/blog/brown-butter-chocolate-chunk-oatmeal-cookies monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1619991385584-1TS57PJXPTXKZHZX69Y2/IMG_8407-2.jpg BLOG - BROWN BUTTER CHOCOLATE CHUNK OATMEAL COOKIES - METHOD: Melt 1/2 cup of the butter over medium heat, stirring frequently. Once you see the butter developing brown spots and you start to smell a nutty aroma, take off the heat and pour into a small bowl to cool Cream together the other half of the soft butter as well as the cooled brown butter and sugar until smooth Add eggs one at a time Add vanilla extract Beat until mixture is light and fluffy In a medium bowl, sift together the flour, baking soda and salt Add the flour mixture to the liquid and stir until almost combined Add the oats, chocolate and your chosen additions Fold until just mixed Put the dough in the fridge for about 30 minutes to harden up Roll the dough out into a log and wrap with parchment paper Pop into the fridge for 1 hour or the freezer for later use Cut each slice about ¾ inch thick and bake at 350° F for 10-12 min https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1619991052356-7P6FNHOD8HP9MBC0XMYA/IMG_8421-3.jpg BLOG - BROWN BUTTER CHOCOLATE CHUNK OATMEAL COOKIES https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1619991492849-UCLSBPOU6RKT7O2RR2T3/IMG_8411-3.jpg BLOG - BROWN BUTTER CHOCOLATE CHUNK OATMEAL COOKIES - INGREDIENTS: 1 cup unsalted grass fed butter - room temperature 3/4 cup coconut sugar or cane sugar 2 free run eggs - room temperature 1 tsp vanilla 1 cup organic oats 2 cups organic all purpose flour ** 1 tsp baking soda 1/2 tsp salt 4 oz chocolate - chopped Additional options (pick and choose your favourites) 1/2 cup raisins 1/2 cup chopped walnuts 1/2 cup shredded coconut 1/2 cup chopped almonds https://www.beyondthebite.ca/blog/roasted-rack-of-lamb monthly 0.5 2021-05-01 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1619834101737-O70ZBN1TYA19BYP3OYS4/IMG_8289.jpg BLOG - ROASTED RACK OF LAMB https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1619836082692-IPFB9NN3POI6IIGBSKD2/IMG_8309.jpg BLOG - ROASTED RACK OF LAMB STRAWBERRY MARINADE Add the strawberries, garlic, shallot, and mint into a blender Blend until all combined (about 30 seconds) Pour 3/4 of the marinade overtop of lamb and rub in covering the whole lamb Add springs of thyme on top and underneath the lamb, keep in the fridge overnight Keep the rest of of marinade in a container in the fridge to use for the next day as a sauce Take out of the fridge at least 30 minutes before cooking to let the lamb come to room temperature https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1619834161223-TSYAB2FDLWPTZ5RFFNAG/IMG_8302.jpg BLOG - ROASTED RACK OF LAMB STRAWBERRY MARINADE 2 tbsp olive oil 1 tbsp balsamic vinegar 1 cup strawberries (fresh or thawed if frozen) 1 garlic clove ½ shallot handful of fresh mint 3-4 sprigs of thyme sprinkle of sea salt dash of pepper LAMB 1 lamb rack 1.15-1.25 lbs https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1619836056981-66VKYEREIPB47YVFOM8U/IMG_8273.jpg BLOG - ROASTED RACK OF LAMB GRILLING: Place your rack of lamb skin side down on the grill over direct heat with lid closed for 5 minutes Turn the rack of lamb over on the other side and cook for the remaining time which is about 8 -10 minutes Take the lamb off the grill about 5 degrees before it reaches your desired temperature as it will raise to that temp while resting. Cover with foil and let rest for 5 minutes and slice between the ribs to serve BAKING: Start the oven at 350°F Bake with the lamb skin side up for 20 minutes Turn the temperature up to 425°F and cook for another 10 minutes. Test the temperature to see where the lamb is at and continue to cook and check the thermometer every 5 minutes until you reach your desired cooking temperature. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1619837967229-XVN5LQO8PUB43KDAUOAX/IMG_8284-2.jpg BLOG - ROASTED RACK OF LAMB Drizzle the reserved strawberry marinade overtop Serve with your favourite spring vegetables or a fresh pea salad Enjoy every bite! https://www.beyondthebite.ca/blog/cinnamon-crepes-with-magnolia-rhubarb-compote monthly 0.5 2024-04-19 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1619208669297-E0Q1OKHTJR52L59B78PS/cinnamoncrepes BLOG - CINNAMON OAT CREPES - METHOD: Magnolia rhubarb compote Add the rhubarb, magnolia petals, lemon zest, lemon juice, ginger and maple syrup to a small pot Bring to a boil and then reduce to a low simmer while you are making the crepes (about 10-15 min) Stir often to make sure the juice is blending in Cinnamon Crepes Whisk together the eggs, almond milk, melted ghee, vanilla, ginger and maple syrup in a medium size bowl Sift in the oat flour, cinnamon and salt Stir until just combined The consistency should be very thin. If you feel like a bit more flour is needed then add a couple tablespoons at a time until you reach your desired consistency Reminder - stir the compote or take off the heat at this point to make sure it does not over cook Make sure the griddle or small pan is on medium heat and let the pan warm up with a dab of butter for a few minutes Test the pan with small amount of batter to start off with your “first crepe” Keep in mind that the first crepe is always a failure….snack on it while you are making the rest of the crepes Add a scoop of the batter to the pan and swirl it around to coat the whole bottom The thinner the crepe, the better the texture Flip once you see the crepe start to lift a bit from the bottom of the pan. About 1-2 minutes and keep on for about 30 seconds for the other side. The colour should be golden brown Serve warm magnolia rhubarb compote Enjoy every bite! https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/c838e65a-f523-40a6-a2ef-c3017939dda6/IMG_0520.jpg BLOG - CINNAMON OAT CREPES - INGREDIENTS: Magnolia Rhubarb Compote: 5-6 stalks of rhubarb (chopped) petals from 2 flowers of the saucer magnolia (Magnolia soulangeana) ** zest from one lemon juice from 1 lemon 1 tbsp maple syrup or honey 1 inch piece of ginger (shredded) Cinnamon Crepes 2 eggs 1 cup almond milk** 2 tbsp melted ghee or grass fed butter 1 tbsp vanilla 1 tbsp maple syrup 1 cup oat flour (sifted) ** 2 tsp cinnamon https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/339a3a2a-0443-44f2-bdcf-4b04064fbe90/IMG_0528.jpg BLOG - CINNAMON OAT CREPES ** Do not eat Magnolia flowers if you have allergies to certain flowers or if you are pregnant. You can make this compote without flowers as it still tastes just as great! **You can use any type of milk you wish to use in this recipe (dairy milk, coconut milk, cashew milk, oat milk or hemp milk) **You can use regular flour instead of oat flour with the same measurements if that is all you have. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1619208802962-NQRLNZLW7C2OM9P2MVRN/IMG_0514.jpg BLOG - CINNAMON OAT CREPES Edible flowers can add colour, texture and flavour to salads, soups, desserts, decorations and cocktails. They have a wide range of flavour profiles from spicy (hot), peppery, neutral, sweet and bitter. Make sure to pick them in the morning as they have the most moisture then. You can keep them in the fridge on a damp paper towel for up to a week. When you are harvesting in the wild or in the garden, make sure to properly identify the flower and how to eat it before consuming. There are poisonous flowers that you should not eat. Avoid flowers that have been sprayed with chemicals and pesticides. Make sure they are organic or harvested in fields or forests and not near roads or anywhere chemicals may have been used. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/0c9b3e82-4f48-4627-8fc9-bc1be5e511b1/IMG_0507-2.jpg BLOG - CINNAMON OAT CREPES https://www.beyondthebite.ca/blog/5-ways-to-enhance-your-bodys-detoxification-this-spring-through-food monthly 0.5 2021-04-23 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1619175056184-SAFKKMEUWH4FSGWNQAGK/detox.png BLOG - 5 WAYS TO ENHANCE YOUR BODY’S DETOXIFICATION THIS SPRING THROUGH FOOD - Your body is set up to naturally detox through the liver, lungs, kidneys, digestive system and skin. Adding these 5 types of food into your diet will help modulate metabolic pathways to remove toxins from the body. https://www.beyondthebite.ca/blog/beetroot-slaw monthly 0.5 2021-07-07 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1618878339896-CSVJU6SA856FFHFOP2UF/IMG_0200-2.jpg BLOG - BEETROOT SLAW - INGREDIENTS Salad: 4 medium size chioggia beets also known as candy cane beets (peel and julienne) 3 radishes (julienne) ½ apple (julienne) 2 stalks of celery (diced) Mint Vinaigrette: 1/2 cup olive oil ¼ cup apple cider vinegar a handful of fresh mint 1 garlic clove pinch of salt and pepper https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1618878311481-N05R6XHF3O2OENZPLTLK/IMG_0185-2.jpg BLOG - BEETROOT SLAW - METHOD You will want to julienne the beets, radishes and apple. Here are 2 super fast ways to do this. Use a mandoline to slice into disks and then, using a chefs knife, slice them thinly to create what looks like a match stick. Use the grater blade on your food processor to grate everything quickly. If you do not have a mandoline or a food processor you can use a knife too slice everything julienne. Add the the beets, radishes and apples into a bowl and set aside. Add the olive oil, apple cider vinegar, mint, garlic, salt and pepper into a high speed blender or a mason jar and shake vigorously until creamy. Pour the vinaigrette overtop and mix together. Serve topped with chopped mint https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1618881213575-J7H9ZU64ZZW780YADQRV/beets3.jpg BLOG - BEETROOT SLAW https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1618878597259-53WGTQ94UPYRXNPK2XF6/IMG_0234.jpg BLOG - BEETROOT SLAW https://www.beyondthebite.ca/blog/strawberry-rhubarb-tart monthly 0.5 2024-04-19 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1618365040921-8BNV18OWEZQG7YT4RVBA/IMG_0037.jpg BLOG - STRAWBERRY RHUBARB TART - Crust Preheat the oven to 350°F Line a spring form pan with parchment paper only at the bottom of the pan. You can use 8x8 or 10x10 for this recipe. Add oats, almonds, sea salt and maple sugar to a food processor and pulse until it has a flour like consistency. Add the coconut oil and the maple syrup to the flour mixture and pulse until the dough comes together and you can form a ball and it sticks together. If the dough seems too dry, keep adding coconut oil 1 tbsp at a time until a ball forms. Evenly spread the dough into the parchment lined pan and press to flatten coming up along the sides about 1/4 of an inch thick. Bake in the oven for 25- 30 minutes or until the edges start to brown slightly. While the crust is baking, you can get the filling ready. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/70127c6c-47de-4dde-9a1b-c7eb34cf0ec5/IMG_0113-3.jpg BLOG - STRAWBERRY RHUBARB TART Filling Combine the chopped rhubarb, sliced strawberries, maple syrup, thyme, lemon zest and cornstarch in a bowl and toss. The Tart Put the filling into the prepared crust. There should be enough to come up almost to the top, leaving about ¼ inch. If you decide to try the “star shape” optional topping you will want to cut each piece of rhubarb on a diagonal on the top and bottom in 1 inch pieces. Follow the pattern in the picture creating continual 6 piece stars. You can also decorate the top any way you wish with additional rhubarb, making your own fun patterns or a lattice with long pieces. Bake the tart for 35-45 minutes, or until the crust is golden brown. 6. Let cool down for about 1-2 hours before slicing to serve. 7. Enjoy every bite! https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/d803ce2d-747d-4e04-bd7d-9f4b09a35fe3/IMG_0044-2.jpg BLOG - STRAWBERRY RHUBARB TART https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/d4ca507a-e5a0-40c6-bbee-7fca2465ee3d/IMG_0048-2.jpg BLOG - STRAWBERRY RHUBARB TART https://www.beyondthebite.ca/blog/banana-bread-cookies monthly 0.5 2021-04-11 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1618025128894-LBZY7HD2YSQZROT9FVS5/Banana+Bread+Cookies BLOG - BANANA BREAD COOKIES https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1618024447394-4GOIWJZ1ILAEQT2120OF/Banana+Bread+Cookies BLOG - BANANA BREAD COOKIES https://www.beyondthebite.ca/blog/5-facts-about-almonds monthly 0.5 2021-04-11 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1618077762954-Y52FQVGL4GMCPX7U8UQ3/IMG_9986.jpg BLOG - 5 FACTS ABOUT ALMONDS - 1. Almonds are the heavy weights of protein and fibre when it comes to nuts. 1 handful contains roughly 6.5 grams of protein and about 4 grams of fibre. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1618078430444-TX6FJ42THHXVA8BBDBO2/IMG_0010.jpg BLOG - 5 FACTS ABOUT ALMONDS - 2. Almonds are so versatile to use in the kitchen. You can make milk, cheese, butter, oil, flour and paste. A great option to use for vegan and gluten free meals and baked goods. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1618077817856-32HW91G2EK79VL4TH0IL/IMG_0001.jpg BLOG - 5 FACTS ABOUT ALMONDS - 3. Almonds contain a high amount of magnesium, calcium, potassium and vitamin E. They are helpful for the maintenance of healthy bones, blood sugar control and can help increase energy levels. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1618078411976-4V1LD1X3PPLY9A8G850I/IMG_0006.jpg BLOG - 5 FACTS ABOUT ALMONDS - 4. Almonds are grown inside a hull or shell which is covered by an inedible fruit called a drupe. They are ready to harvest when the drupes dry out and split open to reveal the shell. Peaches, plums and cherries are also drupes that you can eat. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1618078017221-UN5A93CGXRLPRWNYDBG3/IMG_0004.jpg BLOG - 5 FACTS ABOUT ALMONDS - 5. Almonds as well as other nuts, seeds, legumes and grains contain antinutrients such as lectins, phytates and tannins that inhibit our enzymes from breaking down and absorbing certain essential vitamins and minerals and other nutrients. The process of soaking, sprouting or fermenting can break down these antinutrients, allowing your body to digest and absorb all of the nutrients with ease. https://www.beyondthebite.ca/blog/buckwheat-carrot-muffins monthly 0.5 2021-04-09 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1617506268076-KXSY7Z2JXQVHTID6VIS8/IMG_9671.jpg BLOG - BUCKWHEAT CARROT MUFFINS https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1617500148483-PD7LBDP9MHD58LN3ST64/IMG_9586-2.jpg BLOG - BUCKWHEAT CARROT MUFFINS - METHOD Preheat the oven to 350°F. Line a muffin tin with muffin liners or grease the tin with coconut oil making sure to coat each cup evenly. In a medium sized bowl, sift together the buckwheat, almond flour, baking soda, ginger, cinnamon and salt. Set aside. Add the eggs to a large size bowl and whisk. Add the melted coconut oil, applesauce, maple syrup and vanilla to the eggs and whisk until just combined. In a small bowl, add the oats, coconut, walnuts and currants. Shred the carrots using a food processor. Add the flour mixture to the eggs and mix with a spatula or wooden spoon just until combined. Fold in the shredded carrots and the oat and nut mixture and stir to mix completely. Using a large ice cream scoop, divide the mixture evenly into each muffin cup. Top with coconut flakes. Bake for 25 - 30 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes before taking them out of the tin to cool on a rack. Enjoy every bite! https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1617499458258-TT2ISF1I1MT02YR0FNEX/IMG_9546.jpg BLOG - BUCKWHEAT CARROT MUFFINS - INGREDIENTS 1 cup buckwheat 1 cup almond flour 2 teaspoons baking soda 1 tbsp ground ginger 1 tbsp teaspoons cinnamon ⅛ tsp salt 2 cups carrots, finely shredded ⅔ cup melted coconut oil ½ cup maple syrup 2/3 cup unsweetened applesauce 3 large eggs, room temperature 2 teaspoon vanilla extract ½ cup oats ½ cup shredded coconut and a bit extra for toppings ½ cup walnuts, chopped ½ cup currants https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1617500713468-RY582RJ4A8A5PRRWETO6/IMG_9570.jpg BLOG - BUCKWHEAT CARROT MUFFINS https://www.beyondthebite.ca/blog/lemon-bars monthly 0.5 2021-04-09 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1617409622196-NMYFTYBDKD51PRR5U81A/IMG_9756-2.jpg BLOG - LEMON BARS - THE FINISH Let cool completely before popping it into the fridge for at least 2 hour to completely set. Take out of the fridge and cut out your desired square size. These can make 9-12 squares depending on how large or small you would like them. Top with coconut flakes and serve at room temperature. ENJOY EVERY BITE! https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1617401551032-O9RVV6RG6H6DF1H3PJO8/lemon+tart BLOG - LEMON BARS https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1617409122480-1X1NYFKFNRVCG2GHAC1D/IMG_9476-2.jpg BLOG - LEMON BARS The Crust 1 ½ cup gluten-free oats 1 cup almond flour ½ tsp sea salt 2 tbsp maple sugar * 3 tbsp maple syrup 6 tbsp coconut oil Lemon Base ¼ cup coconut oil, melted 1 cup lemon juice (3-4 lemons) 2 tbsp lemon zest ¼ cup maple syrup 3 eggs, room temperature 3 egg yolks 2 tbsp arrowroot flour ** ⅛ tsp salt https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1617409479179-88EW49NJCQDOBV66456N/IMG_9759.jpg BLOG - LEMON BARS - LEMON FILLING Add the eggs and egg yolks through a fine mesh sieve into a large bowl to make sure there are no shells. Zest 1 lemon. Juice the lemons until you have measured out 1 cup. Add the melted coconut oil, lemon zest, lemon juice, maple syrup and salt to the eggs and whisk until all of the ingredients have come together. Sift in the arrowroot flour and whisk until there are no clumps. If you find there are clumps from adding the flour, you can pass the whole batter through a sieve before pouring onto the crust. After you pull the crust out of the oven, add the lemon batter immediately. Turn the oven down to 325°F. Bake for 20-25 minutes or until the edges start to look dry or the middle does not jiggle. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1617409973632-G3QDIBYM04WF7WB5HHKM/IMG_9730-3.jpg BLOG - LEMON BARS https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1617409350400-WW2IOX9UGOVZWU5C3XSM/IMG_9462.jpg BLOG - LEMON BARS - THE CRUST Preheat the oven to 350°F. Line a 8x8 baking pan with parchment paper. Make sure the parchment comes up the edges of the pan. Add oats, almonds, sea salt and maple sugar to a food processor and pulse until it has a flour like consistency. Add the coconut oil and the maple syrup to the flour mixture and pulse until the dough comes together and you can form a ball and it sticks together. If the dough seems too dry, keep adding coconut oil 1 tbsp at a time until a ball forms. Evenly spread the dough into the parchment lined pan and press to flatten. Make sure the whole base is covered. Bake in the oven for 15-20 minutes or until the edges start to brown slightly. While the crust is baking, you can get the lemon filling ready. https://www.beyondthebite.ca/blog/h4h3uvk7bngzrke9nc7xysgjyw04nw monthly 0.5 2021-06-29 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1624997655441-80GO4VHJNSRBM4U21H1N/IMG_8519.jpg BLOG - 5 FACTS ABOUT EGGS A Complete Protein - There are about 21 amino acids that the body needs to build protein in the body.Eggs contain 8 of the essential amino acids making it a complete protein. 2 eggs will provide you with a full serving of protein What To Look For - The best eggs to purchase are free-range and or organic eggs local pastured eggs & free run eggs All Eggs Are Created Equal - Eggshell colours have nothing to do with flavour or nutritional value of the egg. Each egg laying chicken breed has their own colour of egg from shades of white, brown, green, blue and speckled. Nutrient Dense - Eggs contain many key antioxidants, vitamins and minerals in the body to help repair body tissue, fight infection and maintain healthy muscles. Chemically Speaking - Eggs contain a high amount of lecithin which is a fat that acts as an emulsifier in baking. Eggs will thicken, leaven, create structure and moisten. https://www.beyondthebite.ca/blog/ginger-lime-switchel monthly 0.5 2025-03-11 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1617244634600-GQ7MUQSJ44PMW0T7LVC7/IMG_9486-2.jpg BLOG - GINGER LIME SWITCHEL https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1617244488436-99XT5MENDKBMB2HH50X4/Ginger+Lime+Switchel BLOG - GINGER LIME SWITCHEL You might be asking yourself right now “what in the world is a switchel?” This fermented beverage was first observed in the 1700’s as a way to boost the immune system for farmers and to fuel the body with electrolytes. Traditionally it was made with molasses and maybe a little bit of rum at the end of a long day. Maple syrup contains a high amount of antioxidants, zinc and manganese. Maple syrup is a bit lower on the glycemic index than processed cane sugar, so it is better to use when given the option. Keep in mind that it is still sugar and best to use in moderation. Apple cider vinegar is a prebiotic and helps to support a healthy gut. Prebiotics are insoluble fibres that stimulate the growth of healthy bacteria in the gut. Apple Cider Vinegar can also help with indigestion and heartburn when taken before large meals. Mint is cooling and soothing for the stomach. It helps with indigestion as well as reducing inflammation in the gastrointestinal tract. https://www.beyondthebite.ca/blog/maple-syrup-and-the-story-of-the-sugar-bush monthly 0.5 2021-04-02 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616956697822-44TJFP9KXWKIHLM967RW/Gold+Maple.png BLOG - THE STORY OF THE SUGARBUSH - GOLDEN This syrup comes from sap harvested at the very beginning of the sugaring season. It’s distinguished Light golden hue with a sweet, vanilla flavour. This syrup comes from sap harvested at the very beginning of the sugaring season and is used to sweeten yogurt or drizzle on baked goods. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616956675833-EZVNBG6BY9DZHPVHZ23T/Amber+Maple.png BLOG - THE STORY OF THE SUGARBUSH - AMBER This syrup has a pure, rich taste. Full of maple flavour and the most popular colour. You will want to drizzle this over all of your pancakes. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616956679656-O0MX50RE8NPW7I3J976L/Dark+Maple.png BLOG - THE STORY OF THE SUGARBUSH - DARK Dark has a more robust, caramelized flavour, is well-suited for baking and cooking with. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616956703282-EVFGPBG8ZZ8DMY9BFYWC/Very+Dark+Maple.png BLOG - THE STORY OF THE SUGARBUSH - VERY DARK This is the strongest maple flavour and harvested at the end of the sugaring-off season. It is mostly used in baking and making sauces. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616980384386-2I8LZQDAQGVH2DFZ1VEZ/IMG_9365.jpg BLOG - THE STORY OF THE SUGARBUSH You will want to find a sugar maple with a flat surface, no moss, past hole or damage to the tree. If you find a hole from previous years, you will want to drill 2 inches above or below and 2 inches on either side of the hole. Make sure to drill closer to the bottom of the tree but with enough room to be above the snow for the bucket to hang. After you drill your hole on a slight upward angle, you will want to tap in the spile using a hammer. The spile is a wood, metal or plastic spout that collects the sap from the tree. Add the bucket under the spile, watch the sap drip out into the pail and drop the lid. Repeat. March and April are the months when the temperatures start to rise above 10°C throughout the day. When the nights are below freezing, water from the soil is absorbed into the sugar maple. The warmer temperatures in the day create pressure that pushes the water back down to the bottom of the tree where you tap to collect the sap. The length of sap flow generally lasts 6 weeks ending in April. Depending on the spring, each tree could produce about 35-50 litres of sap. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616980528391-PWJTEIGZ5O0M8NI8MQTF/IMG_9371.jpg BLOG - THE STORY OF THE SUGARBUSH As I entered the farmstead, I noticed a magnificent sugar maple. This tree is believed to be the grandmother of their sugarbush and has never been tapped to preserve the tree. There are over 150 species of maple trees around the world and only a few of them can be used to make maple syrup. The sugar maple (Acer saccharum) is used most widely and makes the best maple syrup. The symbol of Canada is the largest producer of maple syrup in the world with Quebec representing the highest percentage of production. I see Fern emerge from a small shed in one of the gardens and waves as she comes towards me. This is my first time visiting the farmstead operated by 4 generations of maple producers and I am excited to tour the sugarbush and find out how they go from tree to bottle. Fern Ritchie and Colin Cordell run the farmstead, along with Fern’s parents, second generation maple farmers Heidi Clausen and Robert Ritchie. The Farmstead at Ravenwoods is in it’s second year growing market vegetables and plants, while maintaining their small sugarbush which taps 250-300 maples every spring. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616980411993-62R2R0AA6FROIL07H2EM/IMG_9436.jpg BLOG - THE STORY OF THE SUGARBUSH After we tapped their 265th tree, it was time to empty the buckets that had been collecting morning sap. This process is done by pouring the sap from the buckets through a meshed sieve into a larger container. Once each large container is filled they are emptied into a holding container at the sugar shack waiting to be filtered and poured into the evaporator. Robert was at the helm of the evaporator “hand fanning” the steam along with his lifelong friend, 2nd generation maple farmer, George, who was helping to keep the wood-fired stove burning. They were eagerly awaiting my arrival to tell their story and how the evaporator works. The sugar shack along with evaporators changed production of maple syrup in the 1800’s. This allowed better storage and filtration, easier bottling and it decreased the length of time it took to boil the sap. Small batches of sap are boiled constantly from morning to the middle of the night until enough water has evaporated to reach a sugar content percentage of 66.9 Brix or 219°F (104°C). Sterilized glass bottles are then filled with the finished maple syrup, labeled and distributed to local shops and markets. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616980443897-KNXVJRTINTLVNB9CLJDD/Ravenwoods+Maple+Syrup BLOG - THE STORY OF THE SUGARBUSH There are 4 colours/grades of maple syrup (gold, amber, dark and very dark) and despite the wide range in colour and flavour, all four are produced the same way. The colour/grade of the syrup can change based on the soil and the deeper into spring the sap flows. GOLDEN - Golden comes from sap harvested at the very beginning of the season. It has a distinguished light golden hue with a sweet, vanilla flavour. It is mostly used to sweeten yogurt or drizzle on baked goods. AMBER - This syrup has a pure, rich taste. Full of maple flavour and the most popular colour. You will want to drizzle this over all of your pancakes. DARK - Dark has a more robust, caramelized flavour, is well-suited for baking and cooking with. VERY DARK - Harvested at the end of the sugaring-off season and has the strongest maple flavour. It is mostly used in baking and in sauces. At the end of each season when the buds begin to open, it is time to pull out all the spiles and pack up to prepare for the following spring. Once the last bucket is stored in the sugar shack have a shot of maple to cheers the successful harvest. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616979911796-VQX93OHRE9LMK81ZW54Y/IMG_9287.jpg BLOG - THE STORY OF THE SUGARBUSH The tradition of tapping sugar maple trees started with the Indigenous peoples of the Eastern Woodlands, including the Abenaki, Haudenosaunee and Mi’kmaq, who were first to tap the sweet liquid to preserve meats and make syrup. Fern and I walk through one of many fields to get to the sugarbush, where Colin is waiting for us to show me how to tap a sugar maple. Tapping is an art all on its own and I was lucky enough to be there on a warm sunny day to see the sap drip as soon as I drilled the hole using a bit that is specifically made for tapping trees. As I sat for a moment to observe the drippings before I tapped in the spile, I could hear each drop of the sap echoing through the sugarbush as it bounced off the bottom of the bucket that had been meticulously placed on each tree. I tapped in the spile and watched each drop mirror the forest’s reflection telling the story of the sugar bush. https://www.beyondthebite.ca/blog/celeriacpearsoup monthly 0.5 2021-04-02 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616182710355-GRNUIDB25P9LURVPUCLZ/IMG_7697.jpg BLOG - CELERIAC & PEAR SOUP https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616769329918-5TG64AIOUM5FS9I7XKTG/Coriander+%28Coriandrum+sativum%29 BLOG - CELERIAC & PEAR SOUP - Coriander (Coriandrum sativum) Coriander is the seed that grows cilantro, but they have their own unique individual flavours and medicinal properties. Coriander is an aromatic spice with a mild earthy / musky / citrusy scent. Cilantro has a pungent /complex and citrusy flavour. The tiny coriander seeds are full of antioxidants, which are important for fighting free radicals in your body. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616769353220-N4H9XFBEWM7PDWVPD0UD/Fennel+%28foeniculum+vulgare%29 BLOG - CELERIAC & PEAR SOUP - Fennel (foeniculum vulgare) Fennel seeds can be ground and sprinkled on salads, soups and used in dry rubs for edible consumption. You can also make a tea out of the seeds if you enjoy the flavour of anise or licorice. Sprinkling Fennel on your food can help speed up digestion, reduce flatulence and regulate appetite. https://www.beyondthebite.ca/blog/coconutalmondenergybites monthly 0.5 2025-03-11 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616178593583-RDRCUP0214ER8Q23KKDB/IMG_9092-2.jpg BLOG - COCONUT ALMOND ENERGY BITES https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616178494756-31ZPYJNY3A5UJRYPQEVM/IMG_8961.jpg BLOG - COCONUT ALMOND ENERGY BITES https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616182384290-13ZRWTUTKZYKS0MXU0WQ/IMG_9136-3.jpg BLOG - COCONUT ALMOND ENERGY BITES https://www.beyondthebite.ca/blog/greenbeanandpeasalad monthly 0.5 2021-03-23 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1615756175793-W93B0D84DVGO4P1I894V/IMG_8847.jpg BLOG - GREEN BEAN & PEA SALAD 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I am so happy that you are here. My name is Brooke Lundmark and I am a Toronto based Natural Healthcare Practitioner, Herbalist, Culinary Nutritionist and Recipe Developer. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1628696163482-81LVXETPIF48S0VOPTE1/IMG_1454.jpg HOME - un-bee-lievable honey This liquid gold has been used for thousands of year to help the body internally and externally. Find out how the antioxidants in honey could help you! https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1625002003214-INIFHOP0OQ6CQDV60XX7/IMG_9359.jpg HOME - the story of the sugar bush Spring has sprung and sap from the sugar maple has begun to flow. Discover how maple syrup is made from tree to bottle. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1615057909577-DNKBXLI5JBP983PQKNFE/Bite+5.png HOME - “Shake the hand that feeds you.” ― Michael Pollan, In Defense of Food: An Eater's Manifesto https://www.beyondthebite.ca/contact daily 0.75 2021-08-23 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616168047085-SHJ3B56CXC69G7CXMES8/IMG_8923.jpg CONTACT https://www.beyondthebite.ca/agricultural-bites daily 0.75 2021-06-29 https://www.beyondthebite.ca/meet-brooke daily 0.75 2021-06-10 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1615859002191-EXYOAPPKZMQSLL35R51P/DSC_0549.jpg Meet Brooke - hi! i’m Brooke My love of food started as early as I can remember. I grew up in Northwestern Ontario where my father taught me how to nurture the land and gather edible berries and plants. My mother was always busy in the garden, mothering her kombucha scoby and discovering new detoxing and cleansing methods for us to experiment with every spring and fall. It was only natural for me to go to Culinary school and become a Chef. While completing the culinary program, I realized that health and nutrition were two missing ingredients. This led me to my degree as a Natural Health Practitioner, specializing in Nutrition and Herbalism. I then moved to Banff, Alberta after falling in love with the mountains during my internship at the Fairmont Banff Springs Hotel. I lived there for 8 years, where I was general manager of a cafe/bakery, creating healthy recipes and food programs for the community. I have been in Toronto for the past 9 years where I have been practicing nutrition herbalism and recipe developing for various companies My work has been published in blogs, magazine and books. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1616209157719-9C7LTP6LLGFO8QE3W7FP/IMG_6367.jpg Meet Brooke Beyond The bite This blog is where you will discover healthy recipes and the nutrients behind the food we eat. You will take a deep dive into where food comes from and how our farmers grow, nourish and sustain the land, vegetables, fruits, plants and animals. https://www.beyondthebite.ca/sidebar daily 0.75 2021-06-10 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1623349492433-VOTUANBR8F305IOMDNI0/Food+Blog+Recipe+Pinterest+Pin+Marketing+Graphic.png Sidebar - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1623342760187-8VGWN1YNA89R2IYRCPF7/IMG_6367.JPG Sidebar - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1623355495810-F0PL9RQSBMGLH2Q1C8JC/IMG_9302.jpg Sidebar - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1623356349117-0B4M48SYUHQS4XNZ0Z69/IMG_9158.jpg Sidebar - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.beyondthebite.ca/seasonal-recipes daily 0.75 2023-10-02 https://www.beyondthebite.ca/seasonal-recipes/winter-fpp4x monthly 0.5 2021-03-12 https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1615571089474-CXT02OHUL54NLGI7CCNW/12AE2A2F-1A82-4C2E-8534-0CEC9E6D7CB3.jpeg Seasonal recipes - Winter https://images.squarespace-cdn.com/content/v1/603d3a69fc57820778f111de/1615237803358-NQJ7F9SZS6KVN6KXSWUM/IMG_7323.JPG Seasonal recipes - Winter - Winter Recipes Coming in december https://www.beyondthebite.ca/seasonal-recipes/autumn-nw7r8 monthly 0.5 2023-10-02 https://www.beyondthebite.ca/seasonal-recipes/summer-3zanh monthly 0.5 2021-06-29 https://www.beyondthebite.ca/seasonal-recipes/spring-hgwdd monthly 0.5 2021-04-28 https://www.beyondthebite.ca/wellnessbites daily 0.75 2021-07-13 https://www.beyondthebite.ca/wellnessbites/boosting-immunity monthly 0.5 2021-03-12 https://www.beyondthebite.ca/wellnessbites/reducing-inflammation monthly 0.5 2021-03-12 https://www.beyondthebite.ca/wellnessbites/green-beauty monthly 0.5 2021-03-12 https://www.beyondthebite.ca/wellnessbites/digestivehalth monthly 0.5 2021-03-12 https://www.beyondthebite.ca/drinks daily 0.75 2021-08-11 https://www.beyondthebite.ca/drinks/herbalsippers monthly 0.5 2021-06-10