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Should You Eat a Tomato Rainbow?

  • April 18, 2016
Yellow Tomatoes

These days, it's not unusual to see a tomato in any number of colours - from dark purple to forest green. This got us wondering: is there is a nutritional difference between red tomatoes and their multi-coloured relatives?   Turns out,…

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How to use those glorious cashews!

  • April 13, 2016

The key to using cashews in vegan cooking is having raw, unsalted ones on hand and soaking them for a minimum of two hours or preferably, overnight. Once you have soft, soaked cashews, you can use them for so many…

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Vegan Cheesecake

  • April 13, 2016

Vegan Cheesecake   Crust: 2 cups quick cooking rolled oats ½ tsp cinnamon ½ cup all-purpose flour ½ cup coconut oil ¾ cup maple or brown sugar   Filling: 2 ½ cups raw cashews, soaked in water 4-6 hours or…

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Lebanese Fattoush Salad

  • April 13, 2016

INGREDIENTS   1 tbsp. lemon juice 1 tsp. pomegranate molasses 1 small garlic clove, minced 1 tsp. coarse sea salt 2 tsp. crushed dried mint, divided 2 tsp. sumac, divided (red spice) 3 tsp. extra-virgin olive oil 2 hearts of…

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Vendor Highlight: Via Foods

  • April 12, 2016

This week for Vendor Highlight we have a blog from Christiane of Alberta's very own Via Foods!   Hi! We are Via Foods, makers of the Alberta-based ViaBar, from beautiful High River, Alberta. We make a line of ten healthful,…

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Salted Chocolate Peanut Butter Maple-Caramel Dessert

  • April 7, 2016

Who Loves Chocolate & Peanut Butter?! Try this Salted Chocolate Peanut Butter Maple-Caramel Dessert. Anyone who loves sweets loves desserts and most people choose to ignore the unhealthy ingredients found in them (and there can be many) because we love…

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Spragg’s Meat – A Passion for Pork

  • April 5, 2016

This week for Vendor Highlight we are featuring Spragg's Meat Shop - purveyors of some of Alberta's favourite pork!   You may not think piglets would make the best gift, but for Greg Spragg, receiving three little pigs for his…

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Pulled Pork Sliders

  • March 29, 2016

This summer weather is making us hungry for burgers and all things BBQ! Ingredients: 1 tbsp. salt 1 tsp. freshly ground black pepper 1/4 tsp. cayenne pepper 1 tbsp. paprika 1 tsp. mustard powder 3 1/2 lb. boneless pork shoulder…

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The Starting Line Up: Top 13 2016 Food Trends.

  • March 17, 2016

2016 is teeming with food trends. We’re excited to concretize our top 10 (+3 because we just had to) list of food trends for 2016. People are becoming more conscious about the food they consume, where it comes from, and…

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