Kathy’s Challenge: Sanna’s Farmacia

Special Food Feature - Farmacia storefront

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.

Special Food Feature - Farmacia Kathy

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.

Special Food Feature - Farmacia juice

Raleigh’s Challenge: Total Cleanse

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Total Cleanse
1080 Dovercourt Road
Toronto,
647-230 -3699
www.totalcleanse.ca

Purify Cleanse: 3-day cleanse, 6 juices a day.

Juices: Each day consisted of 1x Lemon Rush (Lemon, Cayenne Pepper, Maple Syrup and Filtered Water), 4x Green Energy (Kale, Celery, Cucumber, Lettuce, Apple, Parsley, & Lemon), and 1x Creamy Cashew Milk (Raw Cashew, Vanilla, Honey, & Filtered Water).

Raleigh’s Goal: To purify the system. This cleanse is designed for those who care what goes into their bodies.

Special Food Feature - Total Cleanse Raleigh

Meet Raleigh

What to expect: You’ll feel like an entirely new person and the thought of greasy foods will make your stomach turn.

Why Raleigh Recommends It: It’s an opportunity to start fresh with a clean slate. This cleanse will push you to keep your system clean for months afterwards. It eliminates most carbohydrates, fruit and sugar from your diet and provides your body with approximately 1,200 calories per day.

Special Food Feature - Total Cleanse Juices

 

The Copper Kettle Festival

Words and photography by Raleigh Seldon

The Copper Kettle Festival was such a great way to kick off the weekend. Here’s why:

Shiny, vintage cars! Yup, my fiancé was purring as he toured The Copper Kettle Classics Car Show.

 

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Hosted by The Thirsty Traveler, Kevin Brauch, the Copper Kettle Cook Off was the best part of the day. Chefs Rodney Bowers, owner of Toronto restaurant Hey Meatball and Chef Donna Dooher, owner of Mildred’s Temple Kitchen, led separate teams in hopes of winning best dish.

 

Our very own Dabble Chef, Corey Burgan got up-close and personal with the honourary foodies! Here he is with Rodney Bowers.

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Corey with Donna Dooher.

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Farmers and community members donated all the fresh produce for the Cook Off. The surprise ingredient both chefs had to implement into their dishes? Creemore Springs Beer of course! At the end of the competition all left-over foods were then donated the Clearview Stayner Food Bank.

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Fresh Rolls From Scratch

Fresh Rolls1
INGREDIENTS:

12 rice paper sheets

2 cups vermicelli noodles

1 lime, juice and zest

2 tbsp coriander, chopped

1 yellow pepper

1 onion

1 carrot

1 celery stalk

1 lb shrimp, cooked

salt and pepper

Spring Rolls Ingredients
Serves 4-6

Prep Time 30 min.
INSTRUCTIONS:

Soak the vermicelli noodles in water for approximately 20 minutes. Drain and pat dry with a cloth to remove any excess water.

Place noodles in a bowl. Marinate with lime juice, lime zest, salt, pepper and coriander. Let sit while vegetables are being prepared.

Julienne or finely grate the pepper, onion, carrot and celery. Cut the shrimps in half lengthwise. Put aside.

Fill a large bowl with warm water and place one sheet of rice paper in the water until it softens. Remove and lay on a cutting board.

Place small amounts of vermicelli noodles and vegetables in the centre of the rice paper. Lay 4 or 5 pieces of shrimp in a row on top.

Roll the rice paper by bringing the side closest to you up over the shrimp. Fold in the two ends and continue rolling the paper away from you.

Serve with Thai or Hoisin sauce.
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Tip: For meat lovers, substitute shrimp with cooked chicken.