When it comes to dining out, it’s becoming tougher and tougher these days to accommodate everyone’s allergies, intolerance’s, and just overall food preferences.
I like to dine out – but not very often. Weekly occasions, dinner dates, time with friends and family, or when I just need a break from the kitchen – it’s nice to know there are places where my food preferences are taken care of when I’m not eating at home.
Fortunately in Toronto, the options have become better especially, for gluten free and vegan dining. Restaurants are expanding their menus to accommodate most common dietary preferences, which is just a positive move all around. We are nowhere near close to what Los Angeles and New York have to offer, but we are on our way!
I have some favourite places to dine at in Toronto. There are the veg and health centered restaurants that I dine at with my like-minded foodies and then there are restaurants I go to with those not so inclined to eat the way I do. It’s great that there are options and that I don’t have to be so limited with my choices when going out for a meal.
One of my favourite go-to’s in Toronto is Tabule Restaurant. It is a quaint Mediterranean spot that features fresh and traditional dishes that will appeal to most palettes. Who doesn’t love authentic Mediterranean food?
They are especially accommodating to vegans and those who are gluten intolerant by carefully labeling on their menu what is dairy free and gluten free. Their falafel and mujadarra (a rice and lentil dish) are gluten free, and their lentil soup is dairy free. They have just added quinoa to the menu in a Tabule salad. They also make their hummus from scratch, no canned beans here. They use fresh lemon juice and olive oil for their salads.
And even though I won’t be ordering it, it’s nice to know they also use fresh, not frozen fish, and get their chicken from a local Mennonite farm.
The good news is that they are also in the midst of adding more local and organic sources of ingredients to the menu. This will only make their menu more accommodating and robust. But just note: you do not need to be living this lifestyle to enjoy these alternative options. They are just as delicious and you are going to feel amazing after dining there!
For a balanced vegetarian meal, here is what I order. To be shared of course, tapas style!
- Lentil Soup
- Quinoa Tabule
- Falafel Platter with rice (their falafels are wheat free)
- Cauliflower with Tahini
- House Salad
I often bring my own flatbread or pita, which they are more than helpful to warm up for me but I know they are also in the works to have a Gluten Free Pita option in house very soon!
Tabülè Twitter Contest!
Follow us on Twitter and enter to win a $50.00 Gift Card to Tabülè!
HOW TO ENTER
1) Leave a comment below and do the following on Twitter:
3) Tweet the following message exactly:
“I want to win #TabuleGC! http://bit.ly/LTIm87
4) The lucky winner will be selected by random draw. Good luck to everyone!
To see more of Marni’s fave places to dine in Toronto check out her FAVES page!
Upon arrival I was greeted right away at the door by the owner Katie, and my aesthetician who was already waiting for me. But before that I should mention that there wasn’t a scent in the air that was unfriendly. Just the pure smell of essential oils and freshness. This is a true indulgence for me, as I can’t tolerate the toxic fumes that are often wafting the air in most traditional quick spas.
I found my cozy chair for my pedicure, all ready to go with a pillow for my back and a nice warm bath for my feet. A tea menu featuring Steeped and Infused loose teas, was brought to me within seconds along with a warm lavender pad for my neck. I couldn’t believe the exceptional, personalized service and comfort I was being given.
The pedicure was simple, clean and efficient. I got to pick my eco non-toxic paraffin and formaldehyde free polish and then I was off across the way for my mani. All fresh supplies were being used on my hands, and there was no weird pink creams, or bright blue alcohol being used to rub off my polish. I was in bliss
Since my first experience was so positive, I decided to get a gift certificate and bring my hubby along for the next one. He is a guy that is comfortable enough in this environment and boy, did he love his man buff! Plus it was nice to share some down time together in their cozy space. For myself, this time around I wanted to experience a mani without polish, which they cleverly call the “sport manicure”. This is ultimately the perfect solution for my busy and active hands. Polish for me is only for special occasions.
This is definitely a place I am going to frequent, to take care of my nails and also just allow me to unwind even if it’s just for 30 minutes. Beyond their amazing mani’s & pedi’s, I have yet to experience there other services such as waxing, message therapy and reflexology. I know there will always be a cup of tea waiting for me, an Eco-inspired health or lifestyle book or just the comfortable ambiance of a place that exudes cleanliness and overall appeal. Not to mention some really cute posters with quotes hanging on their exposed brick walls.
Of course you are going to pay a little more here for your nails then the average quick spa, but you are saving your health. Also what you are getting in return as far as customer service, you can’t really put a value on that!
Thanks Alma, for being a friendly local spa that I am sure to tell all my friends, family and clients about.
To see some of our amazing photo’s from our photographer Assaf Friedman click here!
Wow. That is crazy to say. So busy writing and posting about all other things and haven’t even had a chance to share my wedding updates with you. Coming up this Sunday July 31st – I will be a married women. Other than letting you know that I am having a vegetarian wedding there is so much more for me to share!
Okay where to start!!
The ceremony: Niagara Botanical Gardens
The reception: Queens Landing – in Niagara on the lake
My wedding dress: Is 100% local and vegetable dyed on natural silk designed by Adele Wechsler
My make-up: organically done by Erin Carpenter
Shoes: There are a few – but the most fun are my Toms vegan late night dancing shoes!
The menu: will be made local fresh ingredients!
Jewellery: Hand-made and local with natural gemstones and pearls !
I was also able to create some of the most amazing welcome wedding gift bags in each of our guest’s rooms.
I was so graciously supported by contributors such as:
Sha Sha- spelt ginger heart shaped cookies
Mary’s Crackers- gluten free, vegan tasty crackers
Goconut – cinnamon coconut snacks
Nourish Tea - a selection of their teas with filters
Ruth’s hemp bars – vegan energy snack bars
Cocoa Camino chocolate - organic, vegan chocolate bars
Sweet from the Earth cookies- spelt chocolate chip cookies
Now that’s a bag of goodies!
Kiki Maple Sweet Water will be served during ceremony at Niagara botanical gardens to refresh and replenish our guests under the hot sun!
We had the most amazing weekend celebrating with our friends and family and enjoying delicious food!
It’s Burger season! The May long weekend has come and gone and people are lighting up their barbeques and throwing on a piece of meat, often overcooking it and tossing it on a white bun. This seems to be the tradition, but it doesn’t have to be!
As you have just learned meat does not equate protein or a healthful part of the diet. In fact, once cooked or shall I say putrefied as it is on a grill your meat becomes less edible and your body has to work extra hard just to break it down. That being said, there is a time and place for everything. If you are going to choose to eat meat, please source natural and organic suppliers such as The Healthy Butcher or other local choices and don’t over-cook your meat!
However, eating a veggie burger which is much easier for your body to digest, tastes amazing and is loaded with healthful plant based protein is a great way to go this summer. Now I have to admit, even some veggie burgers can be made with poor quality ingredients. Especially if made from the wrong kind of soy or some other derivative that is not natural. There can be so many preservatives and sodium shoved into a “natural” veggie patty. Then it is frozen, packaged and sold as a health food. This is where you need to do your homework and look at those labels!
What I am talking about here is a whole food veggie burger make with whole grains, seeds, veggies and love! It can be quite easy, just following a certain formula to get the right consistency and texture, and even if you don’t and it still tastes good, than that works too.
So I decided to take some of my favourite gluten free and vegan ingredients and blend them all together in a food processor for form patties that look like this.
Kind of looks like a real burger…right?
Once the patties are formed and baked, the next step is to pop them in the oven. Of course you can throw them on the BBQ as well, I would suggest putting them on a pan on some parchment as you wouldn’t want them to fall apart or get too overcooked.
Then once they are done, you can load them onto a sprouted bun, wrap, top on a salad, wrap in some collard greens or eat just as is.
Beet Quinoa Veggie Burger
What’s in it:
1 cup cooked quinoa
1/4 cup sunflower seeds
1 clove garlic, chopped
2 tbsp chopped parsley
1/2 red onion, peeled and chopped
1/4 cup grated carrot
3/4 cup cooked white beans
2 tbsp grated beets
1 tbsp tamari
2 tbsp brown rice flour
1 tsp kelp granules
1/2 tsp mustard powder
1/2 tsp ground cumin
1 tsp sea salt
1 tsp tapioca powder
3 tbsp fresh parsley
How it’s made:
Line a tray with parchment paper and pre-heat oven to 350F (optional).
1. In the bowl of a food processor place sunflower seeds and grind until a fine flour is made. Add the quinoa, garlic, parsley, onion and carrot, pulse until combined.
2. Add the white beans and continue to blend until smooth.
3. Put this mixture in the mixing bowl and add the remaining ingredients. Stir until everything is mixed together.
4. Take approx 1/4 cup of the mixture out, divide and form into 6-8 patties.
5. Place on baking tray and place into the oven for 20 minuts. 10 minutes each side to get them crispy.
6. Alternatively, place the patties on a grill for 3-5 minutes.
You can get more delicious knowledge by checking out Marni’s Weekday Meal Planning e-book, available here: http://www.marniwasserman.com/ebooks/
Do you make your own veggie burgers? What in them?
The newest addition to my pantry is my trio of NUDE BEE HONEY’s. This line came out in Toronto by two local boys. I love it. What is sexier then two men starting a honey line?
This brand in particular has some fine packaging, with a slick black label. It is a long tall jar, which is thin and elegant. I would take this honey out for a taste any day of the week. I would even love to just spread it, pour it and blend it into anything I create. It would make for a sweet addition that is smooth balanced and rich. That’s my kind of honey!
I should also mention that is honey, is untouched, raw in it’s own virgin state. What can be better than that. It hasn’t lost anything; it’s got everything it needs to give me what I need. Nutrients, enzymes, minerals and an unparalleled flavour.
It is also organic, coming from the purest of sources, no chemicals or strong or smelly aftertastes. It was created to be enjoyed… from bottom to top.
Now don’t get too picky, there are three fine honey’s to choose from:
Star Thistle – Works well with all natural of teas and can dress or top any dessert. This superstar possesses after notes of vanilla and lemon.
Honey Dew – This is a darker richer honey, which means it contains more vitamins and minerals. It is rich and fragrant so get your hands on some and add it to some fruit for a warming compote or natural jam.
Wild– The most versatile of the bunch, blending different local nectar’s. This honey goes both ways, and lends itself well to both raw and cooked recipes.
You can’t go wrong really – they all share similar qualities with subtle differences. I think you will be satisfied, no matter which way you go!
Take your honey a little further and use it to your benefit and create something magical together…. a recipe!
Feel free to pour your honey all over anything and everything that you are eating!
Wild Honey-Lemon Poppy Loaf
4 cups light spelt flour
1 cup Wild Nude Bee Honey
2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
½ cup poppyseeds
zest of 2 lemons
3 lemons, juiced
½ cup vanilla rice milk
½ cup grapeseed oil
1 tsp pure vanilla
½ cup filtered water
1. oil and flour a 9x 5 inch loaf pan. Set aside.
2. Stir together spelt flour, baking soda, baking powder, salt poppy seeds and lemon zest. Set aside.
3. In a small bowl, combine lemon juice, honey with rice milk. Add to the dry ingredients in mixing bowl.
4. Add grapeseed oil, vanilla and water to dry ingredients. Mix wet and dry ingredients together thoroughly.
5. Pour the batter into loaf pan.
6. Bake for 1 hour at 350F or until a toothpick inserted in the center comes out clean.
Photography by Assaf Friedman
Just the word Apple Cider makes you feel all warm and cozy, especially this time of year. But apple cider doesn’t just mean a delicious drink that you sip on that is pipping hot, it also includes a nutritious wonderful vinegar that has more health benefits than I can keep track of! Both are pure extracts from organic apples that produce incredible products for our health, appetite and enjoyment!
Apple Cider Vinegar:
There are many varieties out there, so I am going to help the confusion and direct you to Filsingers which is a local Canadian brand. They have the purest products I have ever tasted. Their vinegar is fresh, pure unpasteurized and unfiltered. Which means nothing has been done to it along the process. You are getting their own certified organic apples, which are pressed and aged without preservatives or additives. In case you didn’t know this Apple Cider Vinegar has been used for centuries to help with a variety of ailments because if it’s powerful cleansing qualities. Apple cider vinegar is a naturally occurring antibiotic and antiseptic.
Home Body Remedies: for skin, wounds, burns, acne, sunburns, insect bites
Weight Loss and Metabolism: I don’t like to promote “weight loss”, but apple cider can speed up your metabolism, making your body more efficient at burning energy (place 1 tbsp in a glass of water and drink first thing in the morning or throughout the day)
Home Cleaning: this may be an expensive way to clean your house, but apple cider vinegar makes a great disinfectant, deodorizer and over all household cleaner
Food and Recipes: Apple cider vinegar is an amazing addition to salad dressings, stir fry’s, and can be used to add acid (or make buttermilk) in recipes such as cookies, pancakes and muffins
(If you are not local to Ontario, just be sure to look for products with similar standards – Bragg’s, Eden, Spectrum etc..)
Sweet Apple Cider:
Filsinger’s sweet apple cider is made the old fashioned way from whole apples. They blend several varieties of apples such as McIntosh, Cortland, Spy, Golden Delicious, Red Delicious, and Ida Red. Using a variety of apples according to them enhances the flavour. They also don’t use any preservatives or additives in the preparation of the final product.
“Since 1953 our soils and trees have been balanced with seaweed extracts, trace minerals and compost. Our apples are grown without the use of chemical herbicides and pesticides. We are certified organic by OCIA International.”
Sweet Apple Cider can be enjoyed:
Warmed up with a cinnamon stick any time of day! You can have apple cider cold as well, but it just isn’t the same. So if you can, warm it up in a pot, sprinkle with cinnamon, nutmeg and a large cinnamon stick. Get into your comfiest clothing and curl up on the couch in from of a fire!
Filsinger’s also makes amazing: Applesauce and Apple Butter
Sweet Apple Cider Dressing
1/2 cup olive oil
1/4 cup Filsinger’s apple cider vinegar
2 tbsp Filsinger’s sweet apple cider
1 tbsp local honey
1/2 tsp cinnamon
1/2 tsp ginger powder
Place all the ingredients in a blender or small processor and blend until well combined and creamy. Tastes delicious on spinach or arugula with fresh sliced apples, walnuts and hemp seeds!
If you have never used or tried Apple Cider Vinegar, now is your chance!!
Tell me why, what and how you would like to use it and you just may win your very own bottle of Filsinger’s Apple Cider Vinegar
(You must be able to pick it up in Toronto)
Here’s how to win!
Post A Comment Below
Mention it on Facebook and Become a Fan
At the end of the week I will do a lucky random draw – good luck Torontonians!
At the annual Canadian Organic Growers conference - which I attended yesterday there was a plethora of information – from how to grow as a farmer, to how to shop as a consumer. However the main theme of the day was the topic of GMO’s. If this is a new term to you – it means Genetically Modified Organisms. Doesn’t sound so appetizing does it? Since there are so many questions, concerns and comments around this area, I thought I would bring to you, my readers, some of latest and most currently research in the area and what you can do as a consumer!
Firstly – you should know that many GMO’S are currently found in most of the food that we eat. Sounds crazy…right? But they can be found among very few crops such as cotton, soy, corn and canola – and these few crops are the basis of most commercial and packaged food that is sold in the market. So a simple solution of course, is to just stop eating these foods and do I what I have been advising all along…eat whole foods!
But the problem with GMO’s goes much further than this. There are many claims, policies and science that goes into this whole field. This has all caused a substantial amount of controversy as to whether GMO’s really actually beneficial to us? The initial theory and “claim” was that they would help to save world hunger, give new variety of foods, improve rural livelihood, help facilities and the environment. Instead they have created more harm that proved to be beneficial. GMO’s have proved to be unsustainable as farmers have to use new seeds every year while destroying the land, they have also created numerous allergies, health problems and deadly conditions, contaminated large sources of our foods and crops that certain populations rely on- and this is just to name a few! So really the goals that may have been in mind, aren’t really accomplishing what they had set out. In fact Europe has already figured this out. In Germany GMO’s are not only rejected by consumers but farmers are liable if they are caught planting GMO crops. Unfortunately in North America – the trend is not the same. There are large companies behind this that will do anything they can to protect their “seeds” and make sure that “their seeds” are the only ones used by farmers in a majority of North America’s farmland. This is a sad truth but there is something you can do. You have a choice to make each time you buy food. There are resources available like the Non GMO project which has set out to help consumers find products that are free of GMO’s. It is important to know and learn what you can do as a consumer and what you can do for your health.
Okay I know, now comes the question of Organic!
I still constantly get asked, how do you know? What is the benefit of organic – is there a difference? Well the proof really is in the pudding. Just try it and see for yourself. It has taken me several years to get the point where I am at now – where I am pretty much 100% organic, local – with the exception of eating out sometimes and other such factors. I have to say that not only do I feel better physically but I know that I am not contaminating my body with pesticides, hormones, residues and GMO’s! I have made the choice not to put toxic foods into my body and have it affect my children one day or my health down the road. You too have this same choice to make. So choose wisely!
The other huge question around organic is the cost. “Organic food is sooo expensive!” The same point that I make to my clients and cooking class participants was also made yesterday.
The initial costs of buying organic – yes “seems” more expensive when you look at your bill and start to compare. But it is the bigger picture that needs to be looked at. First of all, most people consume and eat a lot of meat during the week. Well, meat is expensive – so cut down on that, have more vegetarian meals and you will be saving (plant based foods such as beans and grains go a long way in terms of $ value!) The nest point to mention is that most people also dine out during the week- this is the perfect opportunity to start to make your own healthy organic meals and Dine In! Then you will also be saving and it’s more fun! So in turn by making these small changes you will begin to afford organic and high quality foods – and there actually may not be more actual dollars spent but the value of your health will increase. Isn’t that what it is all about anyways…eating the best foods so that we can feel our very best? (then you will also save on health bills/prescriptions down the road etc..). Why else are we on this planet? Just think about this and it will start to make sense – even if it is not right now.
So just to reiterate you have a choice to make. What do you want to eat? how do you want to feel? where do you want your food coming from? – if you don’t know then start by saying NO to GMO!
I have given myself permission to have chocolate everyday. This may not sound like a good thing – but let me tell you that it is, on sooo many levels! Not only does chocolate or better yet cacao possess many amazing nutrients including magnesium, antioxidants and other amazing trace minerals- it makes you feel good. So that should be good enough – right?!
I think I speak for most people (especially women) when it comes to wanting your “fix” of daily chocolate. But the truth is that most women when they “crave” and eat chocolate, they are most likely going for poor sources where chocolate isn’t even the main ingredient. In this case, it is more of an addiction because it is the sugar that many are addicted to and not the chocolate. Not to mention most chocolate bars are full of processed dairy, hydrogenated oils, soybean oil and other ingredients which just take away from the “pure-ness” that chocolate is meant to be. If you want chocolate it in things…add it yourself to your own recipe and make it yummy. But never buy a low quality and poor sources of chocolate. What a waste!
I like to enjoy the purest and most natural forms of chocolate. Whether it is in the form of a piece of dark chocolate from Giddy YoYo Endangered Species, Zazubean or local sources such as Chocosol and Living Libations, I am happy to support good fair trade chocolate from all over. Then of course there is cacao powder (both raw and dark roasted), cacao beans and cacao nibs. I add these guys to smoothies, puddings, raw pies, granola, oatmeal, hot cocoa or any other treat that deserves being made chocolaty! When it comes to chocolate try get as pure as you can – with as little ingredients as possible. You may as well get the best chocolate you can – it will only taste better and you will feel it, right down to your core!
So for my daily creation today – being that it is the afternoon on a snowy day. I could go for a hot chocolate or I could go for something with a bit more substance but yet is still warming. I love playing with my vita-mix and creating something new and fun. So instead of a smoothie – I am going to make a warming, spicy pudding. Here is what I am using and why I used it!
Spicy and Warming Chocolaty Pudding
1 scoop of Chocolate Sun Warrior Protein Powder – to give me a boost of pure vegan protein.
1/2 cup rice milk or almond milk – to make it creamy and somewhat wet
splash of coconut water – Yum!
1-2 dried banana – to sweeten it up naturally
1/2 pear – to thicken and sweeten
1 tsp cinnamon – to warm me up!
1 tsp mesquite powder – to give me extra energy!
1 small piece of ginger – to spice it up!
1 tbsp raw cacao powder – to make it extra chocolaty
1 tbsp raw cacao nibs – to give a chocolaty crunch
1 tbsp chia seeds – to make it thick and delicious
Blend all this goodness and pour into a bowl and enjoy!
If there were two words to sum up the month of October it would be sugar and spice. Sugar is what makes Halloween so popular. It is not the fun and cute costumes, the pumpkins or the decorations, it is the empty calories that fill up the bags for millions of kids all across North America that make this holiday so memorable. If you were to rethink the concept of Halloween -you could change this and still make it fun and full of “sweetness”. Not to mention, you would be doing teenagers and kids all over a huge favour in the long run. In case you didn’t know, there are so many delicious healthy treats that you could be giving out on Halloween. If you’ve got kids of your own, you could be doing what a friend of mine does, Halloween in reverse. Invite all of your kids friends over…and make them most decadent chocolate cake, cookies etc. using natural organic ingredients, whole grain flours, maple syrup, real cocoa powder and then later have your kids hand out naturally sweetened lolly pops, chocolates, gummies, or anything else that is fun and naturally “colourful”. That way your kids can still dress up, get in their dose of sweetness and have a great time!
On a whole other topic…there is spice…the almighty contrast that compliments sweetness. Spice is thrown in the mix because the fall season begs for warming spices such as cinnamon, cloves, nutmeg, ginger, cardamom. All delicious and all can bring flavour and natural sweetness to anything created in the kitchen. One of my favourite things to make this time of year that blends both worlds together is cinnamon baked apples. Not only are you getting the natural sweetness from the apples, which of course would sweeter if they are local, but they are full of fiber and taste delicious when they are baked. Then you top them off with a scrumptious mixture of maple syrup, brown rice syrup, raisins and some nuts such as almonds or walnuts. There is no healthier way to have dessert, snack or breakfast then to bake up some apples and top them with this glaze and spices such as cinnamon and ginger. These spices are warming and compliment the apples – what better combination than apples and cinnamon ?
Baked Cinnamon Apples
6-8 organic apples (braeburn, fuji, honey crisp, royal gala)
¼ cup chopped raisins
1 cup almonds or walnuts, chopped or ground
1 tbsp brown rice syrup
1 tbsp maple syrup
½-1 cup apple juice
1 tbsp cinnamon
(optional extras clove powder, cardamom pods, allspice)
1 Tablespoon Coconut oil
Preheat oven to 375F
- Core apples, leaving the bottom intact to prevent leakage
- Finely grind or chop nuts by hand or in a food processor. In a medium bowl, combine ground nuts, cinnamon, raisins and syrups and mix well.
- Stuff the mixture into each of the apples and place them into a small glass baking dish.
- Pour the apple juice on top of the apples and into the baking dish.
- Bake in flat corning ware greased with coconut oil, uncovered for 20 minutes and baste apples with juice at bottom and continue to bake for another 20-30 minutes or until tender.
I hope you all had a fantastic Thanksgiving weekend! It was such a perfect weekend for me to get away. My boyfriend decided to take me to Ottawa for the weekend. I had never seen Parliament, and it was about time! I also knew that Ottawa had some other amazing things to offer – so we took off and had a fun filled, veggie eating weekend.
I was also actually surprised to find out that Ottawa had quite a bit to offer in the way of vegetarian, healthy living and local fair. It was so nice be completely accommodated for in a new city. We frequented a delicious restaurant called The Table. It is buffet style, and I am normally not one for a buffet – but this was the freshest and tastiest buffet I have ever been too. I don’t even really want to call it a buffet, but it was more like a table topped with organic, local and vegetarian goodies – and mostly gluten free too! The first night we were there, I was in heaven, I just filled up my plate with quinoa, squash, cabbage, broccoli, tempeh, spinach and seaweed, lentil dhal. I love when I can pick and choose everything what I want on my plate (especially when I am not home). I also love when all the ingredients are listed for me on a little card, so I know exactly what is in it!
So being more than satisfied the first night – we made sure to come back on our way back to Toronto – here is what my take out dish looked like! Can you say YUM!!!
We were also so lucky to find an amazing Farmer’s Market on Sunday morning. It had such a nice community feel and was loaded with some goodies. We went there on an empty stomach – which is never a good idea but we found some local pears and carrots to munch on. There was so much amazing produce, but I didn’t have a kitchen to cook in or else I would have gone wild! Cabbage, Brussels sprouts, squashes, greens – all of the ingredients for the perfect fall harvest vegetarian warming meal! I had to hold back and now I will have to wait until next weekend at the Brickworks market to stock up.
After we left the market, I was still hungry of course – and we were lucky enough to find this cozy little bakery called The Wild Oat – which featured an amazing menu like toasted spelt veggie sandwiches, salads and soups. So we sat down to a chai latte and a toasted spelt sandwich with tahini and roasted veggies. It was fantastic!
We spent the rest of the day perusing through Ottawa, the Byward Market, Parliament Hill, The Rideau Canal and other little nooks. So I have to say, for a first trip to Ottawa, I was not only impressed with the city itself and all of it’s history but the amazing culture and organic veggie food that it had to offer!
BY the WAY: For those of your with your FAVOURITE VEGGIE MEAL posted on my blog – tomorrow is the day where I am going to list the top three picks (so you still have today to GET POSTING!) and then YOU my readers will vote which ones (out of the three) are your favourite posts and why! Then the lucky winner will be selected, contacted and will attend any one of my classes for FREE!