design, travel, food
Recipe and photo courtesy Mhai Yoga Retreat
As a great source of vitamins and flavour, who wouldn’t want to make guava a part of their breakfast ritual? Guava is low in calories and full of Vitamin C.
Feel instantly rejuvenated with this Mhai Yoga Retreat specialty.
Photo courtesy Mhai Yoga Retreat
INGREDIENTS
6 guavas, seeds removed
1 pc of ginger
1 lemon
1 tsp of honey
DIRECTIONS
Mix all ingredients in a blender for 40 seconds and enjoy.
Raw Juice Guru
3324 Dundas Street West
Toronto
1-800-831-9028
www.rawjuiceguru.com
Juice Feasting Detox: 3-day cleanse, 8 juices each day.
DAY 1
Breakfast: Chard, dandelion, cilantro, lemon, celery, cucumber, pear. Mid-morning: Coconut water, pineapple. Booster: Wheatgrass, orange. Lunch: Spinach, romaine, lemon, carrot, apple, pear. Afternoon: Watermelon, grapefruit. Booster: Wheatgrass, orange. Dinner: Spinach, romaine, lemon, carrot, apple, pear.
Evening: Chard, dandelion, cilantro, lemon, celery, cucumber, pear.
DAY 2
Breakfast: Pea sprouts, celery, spinach. Romaine, lemon, apple. Mid-morning: Pomegranate, lemon, filtered water, cayenne pepper
Booster: Chlorophyll. Lunch: Cranberry, parsley. Cilantro, lemon, celery, cucumber, carrot, beet. Afternoon: Watermelon. Booster: Aloe vera. Dinner: Dandelion, celery, carrot, apple, kale, lemon. Evening: Pea sprouts, celery, spinach. Romaine, lemon, apple.
DAY 3
Breakfast: Kale, parsley, chard, romaine, lemon cucumber apple. Mid-morning: Celery, cucumber, aloe vera, apple. Booster: Wheatgrass, pineapple. Lunch: Celery, dandelion, lemon, collard, apple. Afternoon: Grapefruit, ginger. Booster: Chlorophyll. Dinner: Beet, celery, carrot, lemon, cucumber. Evening: Kale, parsley, chard, romaine, lemon cucumber apple.
Meet Natasha
Natasha’s Goal: Overall wellness and a fresh start by cleaning out the system.
Why Natasha Loved It: The juices are delivered to your door every morning, along with notes about the cleanse and good heath in general.
Sanna’s Farmacia
2096 Queen Street East
Toronto
647-341-3276
www.sannasfarmacia.com
Detox: 3-day detox, 3 juices and 2 meals a day.
Juices: Start each day with 1 litre of lemon water and a powerful antioxidant shot.
DAY1
Breakfast: Pineapple blended with a nutrient-rich superfood mixture. Mid-morning: Juiced apple with powerful greens. Lunch: mixed green salad with balsamic vinegar (no oil) with probiotic blend. Afternoon: ginger mixed with fruits and herbs. Dinner: veggies with lemon and sea salt (no oil).
DAY 2
Breakfast: Pulpy fruits such as banana, mango, papaya, pineapple, peach, melon, orange. Mid-morning: Juiced pear medley with veggies and turmeric. Lunch: Veggies with pulpy fruits with probiotic blend. Afternoon: Celery and garlic with traditional herbs. Dinner: veggies/salad with lemon and sea salt
Evening: Apple cider vinegar with veggies and juiced apple.
DAY 3
Breakfast: Various herbs combined with goji berries and fruits. Mid-morning: Beets with other veggies. Lunch: salad with pulpy fruits, lemon and probiotic blend. Afternoon: Ginger & lemon with herbs & hemp oil. Dinner: Veggies with hemp oil/ apple cider vinegar.
Meet Kathy
Kathy’s Goal: To remove toxins from the body and feel more energized.
Why Kathy Recommends It: A personalized meal plan is created for you. On the third day, you will feel energized, happy and healthy.
Mexican Coffee
Warm, sweet and spicy, a steaming cup of Café de Olla is a perfect kick start to your day. Traditionally prepared in a clay pot (the Olla), I prefer to serve this spiced coffee in a big cappuccino bowl. Café de Olla (cah-FAY day OY-ah) is sweetened with little cones of rich, dark unrefined sugar called piloncillo which give a delicious burnt-sugar taste to the coffee, and are easily found in Mexican grocers or online at www.mexgrocer.com.
INGREDIENTS:
4 cups water
1/2 cup grated piloncillo (or dark brown sugar)
4 cinnamon sticks
2/3 cup coarse ground dark roast coffee
3 cloves
1/4 tsp anise seed (optional)
Special Equipment:
Fine sieve
Cheesecloth or French press for filtering
INSTRUCTIONS:
Place water, sugar, cinnamon and cloves in heavy bottomed pan. Stir over a medium high heat until sugar is dissolved, and bring to a boil.
Stir in coffee and remove from heat. Allow to steep for about 5 minutes.
Strain through fine sieve or cheesecloth or pour into French press and push plunger down to filter. Pour into mugs and serve. Sprinkle with anise seed if desired.
Note: This is quite a sweet coffee, so reduce the amount of sugar if you usually drink your coffee unsweetened.
Serve with: Churros or pan dulce (Mexican sweet rolls).
In honour of the 86th Academy Awards, we’re serving the perfect recipe for an Oscar-themed party. Enjoy a Wolf of Wallstreet Million Dollar Martini from the comfort of your own home.
Wolf of Wall Street: Million Dollar Martini
2 oz. Iceberg Vodka
1/2 oz. Dry Vermouth
Green olives
Shake well with ice. Strain into a martini glass and garnish with green olives (green for money of course!).
The Oscars telecast begins Sunday, March 2 at 7 p.m. We’re routing for you Leo!
Recipe courtesy Cook Like a Jamaican
Jamaican Lemonade Recipe
The Jamaican lemonade that I knew as a child is better described as limeade because we used limes instead of lemons. This recipe was created to taste like the “lemonade” I remember. We used wet sugar, which has a strong molasses flavour. To duplicate that flavour I added a few tablespoons of molasses. You may find this drink quite sweet, but that’s because you’re supposed to pour it over ice, which dilutes the flavour. If you prefer it less sweet, simply use less sugar.
Tip: slice 1 lime or lemon and put it in the jug with the lemonade for a beautiful presentation. This recipe also makes a wonderful mix for cocktails. Add some rum to a jug to make a quick punch.
Ingredients
8 cups cold water
8 juicy limes (you may need 1 or 2 more)
1 juicy lemon
2 cups brown sugar, packed
2 tbsp molasses
Directions
1. Juice enough limes and 1 lemon to make 1 cup of juice
2. Add brown sugar, juice and molasses to the water and stir until all the sugar has dissolved
3. Pour in a jug and refrigerate
Serves 8
Recipe by Dee Brun
The Dabble gang know exactly how to throw the perfect snowshoe party. And a cool party needs a warm drink.
1 oz white creme de cacao
1 oz Chambord raspberry liqueur
4 oz hot chocolate
1 can whipped cream
Sprinkles (optional)
In a thermos, add creme de cacao, raspberry liqueur and hot chocolate. Shake well, pour into a glass and top with whipped cream. Add sprinkles for a festive touch.
Time to welcome autumn and warm up the spirits with a spicy hot cider drink.
For more drink recipes, visit: Iceberg Vodka
Labour Day weekend marks the end of summer. Whether you’re spending time relaxing at home or having a big end-of-summer party, these cocktails made with Lipton Iced Tea will be sure to keep you and your guests cool and refreshed! What will you be doing this long weekend?
Austrian Coffee
No doubt Austrian empress Maria Theresia swooned over this creamy orange-scented coffee named in her honour. Whether you are writing the next Great American novel, reading Kafka on your iPad or simply watching the world go by, a steaming cup of Maria Theresia is appropriately indulgent and certain to take the chill off crisp, spring days.
Not an orange fan? Substitute rum for the Cointreau to make a Fiaker.
INGREDIENTS:
1/4 cup heavy cream
1/2 tsp powdered sugar
1/4 tsp vanilla extract
boiling water to warm glass
3 shots freshly brewed espresso
2 tsp sugar
3 tbsp Cointreau or rum
1 orange, zested
1 ounce semi-sweet chocolate, grated
Special Equipment:
Fine sieve
Cheesecloth or French press for filtering
INSTRUCTIONS:
Whip cream with powdered sugar and vanilla extract. Cover and chill.
Fill glass with boiling water and allow to stand for about 1 minute. Discard water. Place liqueur and sugar into bottom of serving glass and stir.
Pour espresso over liqueur and top with a generous swirl of freshly whipped cream. Garnish with orange peel and grated chocolate.
Note: Brewed espresso can be substituted with 3 ounces strong dark coffee.
Serve with: A generous square of your favourite dark chocolate.
Austria is well known for its Sachertorte and Strudel, but next time you visit this dessert lover’s country be sure to try the Marillenknoedel. These delicate dumplings are made by wrapping sweet, ripe apricots in soft lemon and vanilla dough before coating them in crunchy, buttery breadcrumbs and dusting with powdered sugar. Try one and we promise you will forget you ever came for the chocolate cake.
Turkish Coffee
Turkish coffee (or Kah’wah) is thick, intense and all about the foamy layer that sits atop its rich, chocolate coloured depths. Made in long-handled pots originally designed to brew coffee over the hot desert sand, the hint of cardamom brings a suggestion of the Middle East to this bold brew. Since Turkish coffee is not filtered, be careful not to drink the grounds in the bottom of your cup, which are traditionally turned out into a saucer and used to tell fortunes.
INGREDIENTS:
1 cup water
1 tbsp medium roast coffee, extra fine grind
1/8 tsp ground cardamom or 1 cardamom pod
1-2 tbsp sugar to taste
Special Equipment
Turkish coffee pot (a cezve or ibrik)
Demitasse cups to serve
INSTRUCTIONS:
Combine all ingredients in Turkish coffee pot or a small saucepan. Stir over low heat until sugar is dissolved.
Watching carefully to avoid boiling over, bring coffee to a simmer over medium heat. Remove pan from heat when surface is covered with foam.
Using a large spoon, scoop up foam and divide between serving cups. Place coffee back on heat and reheat until surface is covered with foam again. Repeat this process for a third time to create more foam.
Pour remaining coffee slowly into cups to avoid breaking foam, and leave grounds in pan. Let coffee sit for one minute until grounds settle. Discard cardamom pod if using. Serve at once.
Serve with: A little pillow of Turkish delight and a tall glass of water.
Ask your barista to grind beans for Turkish coffee.
Take your time when you sip this deeply satisfying dark chocolate treat. Aim for cocoa that is 70% or higher and feel free to languish in your enjoyment of this indulgence. I’ve given you two versions—guilt-free mixed with buttermilk or pure decadence made with half and half. Only you’ll know which version you’re serving.
INGREDIENTS:
2-3 oz dark chocolate
4-6 oz half and half cream or buttermilk
INSTRUCTIONS:
Use the microwave to melt chocolate in a microwave safe bowl. Melt in 20-30 second increments until very soft and then use a whisk to stir. In a separate bowl, warm your choice of liquid—either buttermilk or half and half—for 30 seconds. Then blend the chocolate and liquid together, pouring an ounce at a time and whisking to blend.
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