Power Pass
April 16, 2011
Commit to 5 weeks of unlimited Studio Classes, Yoga and Core Conditioning, (practice each day for less than $5.00 per day) and receive twice-weekly emails from Elation Centre co-founder, Donna Davis. These emails are created to educate, empower and enrich your life.
Focusing on:
• Delicious whole-food recipes and meal planning tips
• Yoga Tips
• Common power foods to fight disease and how to get them into your diet
• Green Living Tips
• Easy strength exercises to fit into your day
• Words of Wisdom empowering you to Shine
Donna lives the life she teaches. Her passion is to inspire people to live with optimum health through Yoga, daily active living, vegan nutrition and green living advice.
It’s time to Commit to You
• Power Pass Cost: $149.00 + HST
• Power Pass Dates: Monday, May 2 – Friday, June 3
• Contact us: 613-322-3068, registration@elationcentre.com
• Register using the Online Registration System
Two Women Who Rock!
March 8, 2011
March 8th, marks the 100th anniversary of International Women’s Day, a world-wide celebration of the economic, political and social achievements of women past, present and future.
Two recent events, bring to mind the strength and power of women in our community – women who through their commitment and their passion, inspire us all to rise up and meet our highest Self
Heartfelt Gratitude
On Sunday Ruth Znotins, an Elation Centre Yoga Teacher Training graduate, held a community Yoga class at the studio to support a local family whose youngest daughter (age 21) was diagnosed with a brain tumor. Through Ruth’s initiative and selfless service we were all able to make a difference and we are all better people for it. Below are Ruth’s thoughts on the event.
“Have you ever found yourself wanting to offer support to someone but wondered how you, as one individual, could make a difference? One way is to reach out to a caring community and the support of others will multiply your efforts.
This past Sunday March 6, a yoga fundraiser was held in support of a young woman in our neighbourhood who has been undergoing treatment for a brain tumor for over a year. The idea was to do something to help ease the family burden just a little bit. This desire to help out was shared with such a loving community, Sylvie and Donna at the Elation Centre, and they offered up their studio as the venue. Their generosity in turn created the opportunity for caring individuals to participate in the charity yoga practice. Some others saw the event notice and although unable to come out to the practice made donations simply to help out. That is community – where the efforts of a few can multiply into something greater for the benefit of others in need.
Community – the place where ideas are nurtured into loving action.
With sincere gratitude and appreciation to all those who contributed to making this event such a success! Namaste , Ruth Znotins”
Arctic Kaleidoscope
On Monday evening I was honoured to attend the launch of photographer Michelle Valberg’s exhibit – Arctic Kaleidoscope – at the Museum of Nature. I was absolutely blown away, first of all by the amazing photography, but not only that, it was also the buzz in the room, the tangible feeling of the community supporting Michelle in her quest to tell the story of the of the Arctic. The Museum’s website describes the exhibition as an expression of Michelle’s passionate belief that we all have a role to play in protecting the environment. By offering this visual journey to the land of ice and snow, its wildlife and Inuit people, she hopes others will be inspired to preserve this unique part of Canada.
Michelle’s passion for photography, love for nature, and a bit of divine intervention, took her to the Arctic, and from there Project North was born – a charity launched by Michelle and fellow founding members to bring sports equipment to children of the far north to give them a healthy start in life and equip them with some of the skills and the social support they need to make key life transitions successfully.
What a story, a life-long love for photography finds its journey to changing lives of some of Canada’s most disadvantaged children, and inspiring us all to value and preserve Canada’s Arctic heritage
Ruth and Michelle are two women I am proud and honoured to call my friends; today I am absolutely filled with awe, you two amazing women have inspired me to stand up taller, reach for my higher Self, and light the path for all women along the way.
My hope is they inspire you to do the same
Happy International Women’s Day, please share this story with the women in your life.
Guest Post by Paula Pyne: Our Lives in Balance
November 17, 2010
We enjoyed an inspiring and uplifting evening this past Friday at our Master Class with 22 of the most amazing women. The theme for the evening was Balance, and this guest blog post from Paula Pyne, Principal Uplift Consulting and graduate of Elation Centre Yoga Teacher Training, beautifully highlights some of the insights from the evening.
I am reading a book called Living Your Yoga, by Judith Lasater – and applying it to my day to day and thought I would share some of the highlights:
“Despite my seeming success, something was wrong. I couldn’t seem to juggle my life so that I could not only get everything done, but also get it done well.”
Judith goes on to say that, “sometimes, I don’t think we stop and recognize that: ‘Life is difficult’” (ah, sigh of relief, now take some weight of your shoulders; liberating). Key learning and this certainly resonated with yours truly: we sometimes make our life ‘more’ difficult. She goes onto to say that, “for many years, I spent my days with a series of ‘have-to’s’ and the discipline to get everything done. People always commented on how well I was organized – my attachment to this drove me to work constantly. It was all about getting things done.” Sound familiar?
Although life is difficult, personally, I too, realized that I didn’t have to approach life by becoming difficult myself. Quite frankly, it takes up way too much energy. So, I simplified things, I dropped things not aligned with my values, got out of my way (listened to my heart, not my ego) and softened my attitude.
Here’s another liberating moment – we have choices, so before jumping into the next great thing or I have got to do this now, I have no time tailspin, think about this: are your short-term actions supporting and feeding your longer term goals and objectives. By simplifying things, and getting clear about who you are and what’s important in life, you can accomplish more and do less, check out wise words from Marc Lesser, of DoingLess.net. Personally, I am more creative and productive than ever before in my life, love what I do and things move with ease and flow.
But here’s something else to ponder and the paradox that goes hand in hand: “the more we try to control our own world, the less control we have. The more, we are willing to let go of control and simply stay present with what is, the more control we have.” The art & science underlying these concepts is ‘balance’ and operating from a place of love vs fear. Watch the quality of your thoughts, as things continue to evolve and enjoy the moment.
As I reflect on this book and study the Yoga Sutras (ancient yoga philosophy), and thankfully Judith makes it accessible, I thought these excerpts are lovely reminders and refreshing lessons on ways to achieve the ‘elusive’ balance. Bottom line – we’re accountable and we all have the ability to tap into it by creating awareness around ‘what is, accepting it, and moving forward in a mindful positive way’.
As productivity and engagement continue to decline, the world around us moving at warp speeds and stress is at and all time high – it’s time to do things differently.
Take a few minutes out of the day – breathe, be in the moment and reflect. As the old saying goes: “Go with the flow”.
Paula is fueled by ideas and people, likes to connect the dots, relate and inspire others. Having been through the rigour of corporate life, MBA training, start-ups, career transition and the rawness of self development work– she gets it. Her website is UpliftConsulting.com
Fabulous Flax – the beauty food
August 25, 2010
One of my dearest friends came to spend time with us at the cottage this summer, we have been friends since we were 4 years old and have kept in touch and visited each other no matter where we were living at the time (staying with her while she taught school in Aix en Provence, France was a highlight).
As soon as I saw her this year I noticed her skin was glowing and she actually looked younger – I had to know her secret. Well the answer is flax, yes flax. The super food that Elation Centre Nutrition recommends everyone eat at least 2 TBSP of each day. Stephanie told me that her Naturopathic Doctor recommended adding flax to her diet, so for the last 6 months at least she has been taking 2-4 tbsp daily of ground flax, in her smoothies, on her salad and mixed with yogourt or applesauce on her morning fruit salad. The benefits to her health include, less symptoms of PMS, reduction of perimenopause symptoms, almost total elimination of back pain due to sciatica and of course younger-looking skin!
I have been taking ground flax for years but I must admit not every day and sometimes I forget for a week or two, but since June my beautiful friend has inspired to commit again to this easy way to improve my health, and I do feel better, do I look younger? Not sure but I feel great!
More information: Scroll down for a flax-packed muffin recipe, information on The Protective Effects of Ground Flaxseed and Flaxseed Oil Against Cancer, as well as how to use flaxseed and flax oil.
Elation Flaxseed Muffins
Flaxseed ranks right up there as one of today’s miracle foods. Here is a lightly-sweetened muffin recipe that is quick to make and packed with nutrition.
Ingredients
- 1 cup whole-wheat flour or spelt flour
- 1/2 cup ground flaxseed
- 1/2 cup quick oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 tsp sea salt
- 1 medium-size banana, mashed 0r 3/4 cup unsweetened applesauce
- 1 cup plain soy yogourt or soy/almond/rice buttermilk (1 cup ‘milk’ + 1 tbsp white or apple cidre vinegar, stir and let sit 5 minutes)
- 4-6 tablespoons honey or maple syrup
- 1 tsp vanilla extract
- 2/3 cup raisins, dried apricots or dried cranberries
Directions
- Pre-heat oven to 375 degrees and grease muffin tins
- Make the buttermilk first if you are using.
- Mix all dry ingredients (except the raisins) in a large bowl.
- Combine banana or applesauce, yogourt or milk, and honey or maple syrup in a separate bowl. And combine well
- Stir liquid ingredients into the dry ingredients all at once. Add raisins. Stir until thoroughly moistened but lumpy.
- Fill muffin tins to about 2/3 full.
- Bake 18 minutes to 20 minutes. Do not overbake. Serve with jam.
Per serving (one muffin): 165 calories, 3 g total fat, 6 g protein, 30 g carbohydrates, 3 g of fiber.
Fabulous Flax: The Protective Effects of Ground Flaxseed and Flaxseed Oil Against Cancer by Sat Dharam Kaur ND
Flax seeds and flaxseed oil are inexpensive, readily available foods that we can eat daily to prevent various cancers. The following studies demonstrate their effectiveness, particularly in preventing or slowing the growth of breast and colon cancer.
Flaxseed and Flaxseed Oil Reduce Tumor Growth Rate and Spread in Breast Cancer
In studies on mice that had been injected with breast cancer cells that were not responsive to the hormone estrogen, a diet of 10% flaxseed caused a reduction in the breast cancer tumour growth rate and a 45% reduction in total spread of the cancer to other sites (metastases) compared to mice fed a regular diet that did not include flaxseed. Lung metastases were reduced by 82% in the mice fed flaxseed and lymph node metastases was reduced even further. Flaxseed inhibited human breast cancer cell growth and spread in mice when included as 10% of their diets.1 A second study on mice found that flaxseed oil also reduces spread of breast cancer cells to distant lymph nodes.2
A 2005 study on postmenopausal women who were patients at Princess Margaret Hospital in Toronto revealed that if women ate one muffin a day containing 25 grams of flaxseed beginning at the time of their breast cancer diagnosis and continuing until their surgery (about a month later) there was a 31% increase in cancer cell death (apoptosis) in their tumours compared to women who ate a muffin that did not contain flaxseed. Simple inclusion of flaxseed in the diets of women with breast cancer can slow down tumor growth.3
Flaxseed Prevents Spontaneous Genetic Damage
Cancer often arises after spontaneous genetic damage, caused either by mutations or errors due to factors such as radiation, free radical damage, heavy metal toxicity, chemical exposure, barbecued meat and cooked fats. Diets higher in fruits, vegetables, grains and omega 3 oils such as flaxseed and fish oil are associated with lower rates of cancer; while diets higher in animal protein, sugar and saturated, omega 6 or hydrogenated fats lead to more cancers.
Many components in fruits, vegetables and grains have anti-cancer effects. One study looked at the number of broken chromosomes found in the blood of rats before, during and after six weeks of a diet supplemented with 20% fruits and vegetables and flaxseed. It was determined that of all the foods tested, flaxseed was the most protective in reducing chromosomal damage and did so by a whopping 30%.4From this study we can be confident in knowing that if we include fruits and vegetables as at least 20% of our diets and eat at least 2 tablespoons of ground flaxseed daily, we can decrease our risk of cancer.
Flaxseed and Flaxseed Oil Helps Prevent Colon Cancer
Colon cancer is the third most commonly diagnosed cancer in Canadian women and men. If we each consume 2-4 tablespoons of fresh flaxseed oil daily and decrease our consumption of omega 6 oils such as corn, safflower and sunflower oils, we can reduce our risk of colon cancer. In one study, rats were fed a diet that included either 15% corn oil or 15% flaxseed oil. The animals were then injected once weekly with a chemical known to cause colon cancer for three weeks. Thirty-five weeks later autopsies revealed that all of the rats on the corn oil diet had colon cancer tumours while only 54% of the rats on the flaxseed oil diet developed tumours, despite exposure to the same carcinogen. Among all the rats that did develop colon cancer tumours, there were over four times as many tumours in the rats that consumed the corn oil as there were in rats that ate flaxseed oil. The size of the tumours was also larger in the corn oil group.5Therefore we can decrease our likelihood of developing colon cancer by consuming unheated, refrigerated flaxseed oil daily. I recommend the Flora brand of flaxseed oil because it is stored in dark glass rather than plastic bottles.
In another study, mice were implanted with human colon cancer cells. The mice were then injected three times weekly with a cancer fighting component of flaxseed called enterolactone. The injections of enterolactone strongly inhibited the growth of colon cancer cells with no negative side effects.6
How to Use Flaxseeds and Flaxseed Oil
Follow the tips below to utilize these super foods:
Flaxseeds.
- Buy organic seeds whenever possible, usually found at a health food store. You can choose either the golden or brown seeds.
- Get yourself a small electric coffee grinder and grind the seeds before eating them, so you can absorb them. Eat them within 15 minutes of grinding so that the oil does not go rancid upon exposure to air. Do not buy them already ground and do not store them in the fridge for the next day – eat them freshly ground each time.
- Add the ground seeds to fruit smoothies; mix a little in apple sauce; toss them on salad; add them to a pancake mix; stir them in a bean soup just before you serve the soup; mix them in with vegetable juice; bake them in muffins. Aim to have at least 2 tablespoons daily.
Flaxseed Oil
- Buy cold-pressed organic flaxseed oil. It should always be stored in the fridge and ideally should be in a glass container. The Flora brand is a good one and readily available in health food stores.
- Look at the pressing date on the bottle and make you use it up before the expiry date. Flaxseed oil easily goes rancid upon exposure to light, heat and air and loses its benefit. You can add 2 capsules of vitamin E oil to the bottle by piercing the capsules and squirting them in with the flaxseed oil to keep it fresher for longer.
- Store the oil in the fridge or freezer, and put the cap on tightly immediately after each use.
- Never heat or cook flaxseed oil.
- Add it to smoothies; use it as a substitute for butter on toast or a baked potato; pour it on rice; add it to your soup bowl as you serve the soup; use it in salad dressing; add it to hummus; or just take it off the spoon. Aim to have at least 2 tablespoons daily.
References
1. Chen J, Stavro PM, Thompson LU. “Dietary flaxseed inhibits human breast cancer growth and metastases and downregulates expression of insulin-like growth factor and epidermal growth factor receptor.” Nutr Cancer. 2002;43(2):187-92.
2. Wang L, Chen J, Thompson LU. “The inhibitory effect of flaxseed on the growth and metastasis of estrogen receptor negative human breast cancer xenografts is attributed to both its lignan and oil components.” Int J Cancer. 2005 Sep 20;116(5):793-8.
3. Thompson LU, Chen JM, Li T, et al. “Dietary flaxseed alters tumor biological markers in postmenopausal breast cancer.” Clin cancer res. 2005 May 15;11(10):3828-35.
4. Trentin GA, Moody J, Torous DK et al. “The influence of dietary flaxseed and other grains, fruits and vegetables on the frequency of spontaneous chromosomal damage in mice.” Mutat Res. 2004 Jul 13;551(1-2):213-22.
5. Dwivedi C, natarajan K, Matthees DP. “Chemopreventive effects of dietary flaxseed oil on colon tumor development.” Nutr Cancer. 2005:51(1):52-8.
6. Danbara N, Yuri T, et al. “Enterolactone induces apoptosis and inhibits growth of Colo 201 human colon cancer cells both in vitro and in vivo.” Anticancer res. 2005 May-Jun;25(3B):2269-76.
Shine On!
May 14, 2010
This morning in yoga we were talking about goals versus intentions and how an intention can be more powerful than a goal to move us forward and help us lead a meaningful life. Think of what matters to you, what is the feeling you want to create when you do something, how do you want the other people around you to feel, how do you want to feel. My Intention is to always bring energy that uplifts and helps others to shine. Do I always accomplish this, no, but I come close. Yoga teaches us that we all have divine, unlimited potential, and we can all shine and by doing so we lift up the energy of those around us – it is my intention to do so.
Yoga also teaches us that it all starts with a little kindness – smile, laugh, hold the door for someone – act with kindness and you will shine
How will you share your kindess today? Check out this wonderful video for inspiration
The Vegan Cook’s Bible
March 29, 2010
The soup recipe is from The Vegan Cook’s Bible by Pat Crocker, it’s an excellent resource for expericnced cooks and those new to Vegan cooking. I choose this recipe because our Bryson Farm delivery this week included most of the veggies used to make this deep, rich soup, including mushrooms, carrots, sweet potatoes and onions; enjoy!
Roasted Mushroom and Wild Rice Soup
Serves 6
10 oz mushrooms cut into 1/2 inch pieces
1 cup cubed sweet potato or squash
4 cloves garlic
4 tbsp olive oil, divided
2 tbsp tamari or soy sauce
1 tbsp rice vinegar
1 onion, chopped
1 carrot, diced
1/4 cup red wine or grape juice
1/2 cup wild rice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
sea salt and freshly ground pepper
6 cups vegetable stock
1 can (19 oz) black beans rinsed and drained
1. Preheat Oven to 375 degrees. Lightly oil a rimmed baking sheet and spread mushrooms, sweet potato and garlic in one layer. Drizzle 2 tbsp of the oil, tamari and rice vinegar over the vegetables. Bake in a preheated oven for 30 minutes.
2. Meanwhile, in a large saucepan, heat remaining oil over medium heat. Add onion and cook, stirring occasionally, for 3 minutes or until slightly softened. Add carrots and cook for 5 minutes or until vegetables are softened.
3. Stir in roasted mushrooms, sweet potatoes, garlic and any pan juices. Add red wine and cook, stirring often, for 3-5 minutes, until wine is evaporated. Stir in wild rice, cinnamon, nutmeg, salt and pepper. Cook stirring for 30 seconds to mix well. Cover, reduce heat to medium-low and simmer for 45 minutes, or until rice is tender. Add black beans and cook for 5 minutes or until heated through.
Powerful Women
March 8, 2010
March 8, 2010 – Today is International Women’s Day!
Take the time to tell all the wonderful women in your life how much you appreciate them.
I’d like to acknowledge 2 of the powerful women who coach for Movement to Health, Jennifer Foster and Sherry Carson.
Jennifer coaches our Beginner Runner class in Kanata, and is an accomplished portrait artist. Jennifer was commissioned to paint the official Olympic portrait of Clara Hughes. To see original portrait visit the 2010 Exhibition of Contemporary Portraits Canadian Olympic Athletes dialogue on Art, March 2-26, 2010, at John B. Aird Gallery, 900 Bay Street, Toronto, ON, M7A1C2, Canada; from March2-26, 2010. www.portraitsociety.ca
Jennifer Foster’s drawings and paintings stress an appreciation of the everyday world. They seek to capture and convey positive things found in everyday life: the peace and grandeur of the landscape, and the warmth, dignity, and inner strength of people. Portraits are a particular passion for her because of the opportunity they offer to capture seemingly conflicting elements. She believes that a portrait needs to be accurate and yet expressive, representational but also perceptive and open to what lies below the surface. A portrait, for Jennifer, is much more than a likeness. It should have a psychological component that explores the spirit of the individual and conveys something of his or her character. Click here for Jennifer’s website
Sherry coaches our Speed class and co-coaches the Trail running class in Kanata. Sherry competed in the World Master Games in Kamploops this past weekend, in the half-marathon event. Sherry placed second in her age category and fourth overall with a time of 1:28:19.2! Amazing! Here is the website for the Games.
Congratulations Ladies – what an inspiration you both are. Keep it up!
Cuban Flavour
February 18, 2010
Hi Everyone! Miami and Key West are beautiful and the food is amazing; both cities have the most amazing Cuban restaurants, loaded with flavours and very simple.
Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves. Many dishes use a sofrito as their basis. The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito is what gives the food its flavor. It is used when cooking black beans, stews, and tomato-based sauces.
Below is a recipe is from one of my favorite vegan blogs, Fat Free Vegan.
No storms here in the sunny south but I may just need this recipe when I get home – lots of winter still left! Enjoy!
Stormy Black Bean Soup
Vary the amount of spices in this to suit your taste. I used the minimum amounts given, which put this right at the outer edge of my daughter’s spice tolerance.
1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
2 cans (or 3 cups) black beans, rinsed and drained
1 tbsp. oregano
1 tsp. cumin
2 bay leaves
1-2 tsp. chile powder
generous grating of black pepper
1-2 tsp. minced chipotle chiles in adobo sauce
2 15-ounce cans diced tomatoes
4-5 cups vegetable broth or water
1 cup fresh or frozen corn kernels (optional)
lime wedges
In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Makes 4-6 servings.
Greetings from Key West
February 16, 2010
I am vacationing in “Key Lime Pie country” and thought I would share an amazing Vegan and Sugar-free version from one of my favourite cook books – Raw Food Made Easy. Once you try this amazing recipe you will be hooked on Raw Pies. Mark your calendar, June 19 2010, Simply Raw hosts a Healthy Lifestyles Festival in Ottawa http://www.simplyraw.ca/community/festival-2010/, including a Raw Pie contest with celebrity judges, don’t miss it
OK, back to the beach!
Healthy Key Lime Pie Recipe
recipe from: Raw Food Made Easy
Ingredients:
Crust:
1 1/2 cups unsweetened shredded dried coconut
3/4 cup macadamia nuts, unsoaked
3/4 cup walnuts, unsoaked
1/2 teaspoon sea salt
1/2 cup pitted medjool dates, unsoaked
Filling:
3/4 cup chopped avocados (about 1 1/4 avocados)
2 tablespoons fresh lime juice
1/4 cup unpasteurized honey
Blueberries and freshly sliced kiwi fruit (optional garnish)
Directions:
Crust:
Combine coconut, macadamia nuts, walnuts, and sea salt in food processor and process until coarsely ground.
Add medjool dates and process until mixture looks like coarse crumbs and begins to stick together. Be sure not to process beyond this point.
Transfer coarse crumbs/crust into a 9″ pie plate. Use your fingers to gently distribute the crumbs in a uniform layer along the bottom and up the sides of the plate. Aim to build up the sides with about 3/4 of an inch of crumbs.
After the crumbs are evenly distributed, press the crust firmly against the bottom of the plate using your fingers. Be sure to press firmly near the junction between the bottom of the pan and the sides of the pan. Press firmly into the crust along the sides of the pan. Place completed crust in the freezer for 15-20 minutes.
Filling:
Combine avocados, lime juice, and honey in a food processor and process until smooth. You may need to stop occasionally and scrape down the sides of the processor with a spatula or spoon.
Bringing it Together:
Use a spatula or spoon to spread filling over the bottom of the crust.
Peel kiwi, cut lengthwise, and slice into half-moons. Arrange kiwi slices around the outer edge of the pie – it looks especially nice when the slices are propped up at an angle.
Place blueberries (or any other berries like raspberries, strawberries, or blackberries) in front of kiwi slices.
Chill entire key lime pie for at least 2 hours before serving. This pie is best served chilled or slightly colder than room temperature.
Please note: This healthy key lime pie will keep in the refrigerator for about 2-3 days.
Spa Night with my Idol
January 28, 2010
Renee Loux is my Green Goddess, Cook Book and Chef Idol! The one person I would most like to cook with and discuss all things foodie and all things Eco Green.
(OK Universe, I’m waiting for the call!)
I wanted the food for our first Green Goddess Spa Night to be just as spectacular as our guests Carolyn and Gail of Mobile Beauty, Magdalena of Woman Divine and Robyn, our Restorative Yoga Teacher extraordinaire. So of course I called on Renee the Green Goddess herself to help me whip up some Gourmet Vegan Delights. Hmm I wish I really could call her and she would rush right over, however her insights and love of food in her amazing cookbook The Balanced Plate, had me channeling my inner Green Goddess in no time. I decided finger food would be best, no knives and forks to dirty, recipes that could be made ahead of time and I wanted the menu to be mostly raw, and definitely gourmet. So I set about my task of creating Excel grocery lists (no time for forgotten items at the last minute) and Flow Charts of what dishes could be made ahead and what needed to be done right at the last minute – phew, here we go.
First was the Beet Ravioli with the Pine Nut Ricotta, both the filling and the marinaded beets can me made a few days ahead and take just minutes to assemble, these are amazing! Bonus the left-over Pine Nut Ricotta can be used as filling in wraps with lots of greens and shredded veggies.
Next the Spicy Thai Lettuce Wraps (recipe below), for this you can make the dressing a few days ahead and I chopped up all the veggies the previous day as well, so all that had to be done on Spa day was roll up the Wraps. The dressing was amazing and it turns out I had leftovers of this too, so I combined the dressed veggies with cooked rice noodles and a bit of home-made peanut sauce for a yummy noodle salad.
The most time consuming recipe, and of course the most delicious, was the Winter Collard Wraps (recipe below). There are a number of steps involved, first making the Wild Mushroom Dipping Sauce (which can be made ahead of time) and then marinading and broiling the butternut squash, fennel, mushroom filling, then blanching and shocking the collard greens to give them an amazing bright green colour and then with the help of my wonderful, amazing, goddess friend Sue, these little Collard Wraps had to be, well, wrapped. This was the tough part – Sue with patience I do not possess, did a brilliant job! We had leftover roasted squash and fennel which I used the next day in a tortilla wrap with the pine nut ricotta and lettuce – blow your socks off delicious!
The final dish was Edamame Hummus, which takes only seconds to whip up and is low-fat, high in protein and delicious!! I also made Endive Cups with Pine Nut Creme Fraiche and Sweet Pea Mole – if making it again I would prefer the endive filled with 1 tbsp of the Edamame Hummus and 1 tbsp of the Pine Nut Ricotta, easier than making 2 more fillings.
We complimented the meal with organic and Eco wines, Caliterra Bio – Sur Carménère 2009, which will be certified organic in 2011 and Fetzer Valley Oaks Sauvignon Blanc. And we finished the meal with delicious raw almond truffles , supplied by Robyn, and mint tea.
The whole evening was a huge success; the food, the wine, the women, the pampering, what a great way to spend an evening. A big thank you to all the Green Goddesses who attended, to Carolyn, Gail, Magdalena and Robyn for treating us to their magic and to Laurie and Kerry who make everything flow so smoothly. Thanks Ladies.
RECIPES
Spicy Thai Lettuce Wraps
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields 12 rolls about 6 servings, approx. 100 calories per roll
The list of ingredients is long but it’s worth it. The dressing is worth making double as it keeps well for a few days and its delectable on a crunchy salad, steamed veggies or as a dip
1-2 heads romaine lettuce 1 large carrot, cut into matchsticks
1 tbsp umeboshi plum vinegar 2-3 ribs celery, cut into matchsticks
3 tbsp sesame oil 2 cups napa cabbage or Chinese cabbage, sliced finely across the leaves
1 tbsp raw almond butter 1 mango or papaya, peeled, seeded and cut into ¼ inch strips
1 clove garlic, pressed 2 cups mung bean sprouts
½ cup finely chopped green onions, including greens ½ bunch cilantro, washed
2 tbsp peeled and finely shredded ginger ¼ cup packed mint leaves, torn if they are large
¼ cup lime juice + 1-2 tbsp 20 basil leaves, torn
1 ½ tbsp soy sauce
1 tbsp maple syrup
1 tbsp agave nectar
½ – 1 Thai chilli pepper (or other small chilli pepper) seeded and finely chopped
Sea salt
Separate the 12 largest lettuce leaves from the head (save the rest for a salad)
Bring a large pot of water to a simmering boil. Submerge the lettuce leaves in the water for about 10 seconds. Remove with tongs or drain water immediately. Shock under cold running water or submerge in ice water to halt the cooking and preserve the bright green colour at its peak. Gently squeeze and blot with a clean, dry towel. Toss gently with 1 tbsp of umeboshi plum vinegar to coat. Set aside.
In a bowl or measuring picture, mix together the sesame oil, almond butter, garlic, ginger, green onions, lime juice, the remaining 2 tbsp of vinegar, soy sauce, maple syrup, agave and chilli pepper. . Season with salt to taste. This can be made ahead of time and will keep for 2 days in a sealed container in the fridge.
Lay one of the lettuce leaves flat on a cutting board with the rib facing up. Trim away the protruding rib of the leaf with a paring knife.
Use a drinking glass to flatten the rib so it will be flexible enough to roll
Make sure the stem of the leaf is facing you. Place ¼ to ½ cup of the dressed vegetables evenly across the bottom half (stem half) of the leaf. Top with a few strips of mango, a small bunch of mung bean sprouts, a few sprigs of cilantro, a few mint leaves and pieces of basil leaves. (The tendency is to overfill but less is more here). Fold the flattened bottom of the leaf over the vegetables and tuck under. Fold the sides of the leaf in (like rolling a burrito) and roll into a cylinder. Set aside and carry on with the rest.
The rolls may be cut in half on a slight angle for presentation.
Winter Collard Wrappers
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields: 6 servings
1 medium butternut squash 1-2 cloves garlic, pressed
1 fennel bulb 2 tsp dried thyme
1 large Portobello mushroom, stem and gills removed 2 tsp dried rosemary
6 shallots Sea salt
3 tbsp olive oil Fresh ground pepper
1 tsp balsamic vinegar Collard Wrappers
1 tsp umeboshi plum vinegar Wild Mushroom Dipping Sauce
1 tsp maple syrup
Preheat broiler (but note you may not need the oven for 2 hours, see below)
Peel the butternut squash. Cut in half and scoop out the seeds with a spoon. Cut across into 3 sections. Slice into small ¼ inch wedges
Remove the upper stem and feathery leaves of the fennel. Cut in half madn cut out the stem at the bottom. Lay face down on the cutting board and cut across into small ¼ inch pieces
Cut mushrooms into ¼ inch slices
Mix together the olive oil, balsamic vinegar, umeboshi plum vinegar, maple syrup, garlic, thyme and rosemary. I recommend putting the squash in one bowl and the rest of the veggies (including shallots) in another bowl. Distribute the marinade evenly between the bowls and toss it with the vegetables to coat evenly, season with a pinch of salt and pepper. Add a little extra olive oil if necessary. Marinade for 15 minutes to 2 hours (the flavor gets better with more time).
Lay the squash in one casserole dish and the rest of the veggies in another.
Place on the top rack of the oven and cook for 6-8 minutes. Flip the vegetables over with a spatula and return to the broiler for another 5 to 7 minutes, until savoury and browned.
Remove and let cool enough so that you can handle them comfortably
Lay a prepared collared wrapper flat on a cutting board. Use a paring knife to slice close to the rib on either side to remove the rib. Each side can be cut into half across (to get 4 pieces per leaf).
Lay a piece of collard with short side facing you (long side running away from you).
Lay a piece or tow of squash, a nice pinch of fennel and shallot and a slice or two of mushroom in the center of the wrapper. Fold the bottom edge over the vegetables and tuck under. Fold the sides in (like rolling a burrito), then keep rolling the package away from you until it is closed.
Carry on until you have used up all the greens or veggies. Serve at room temperature with Wild Mushroom Dipping Sauce
Collard Wrappers
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields: 6 servings
6 large collard leaves 1 tsp umeboshi plum vinegar
1 tbsp olive oil 1 tsp lemon juice
Salt and pepper
Bring a pot of water to a simmering boil. Submerge the collard leaves for one minute until they turn bright green. Pull out with tongs and drain immediately. Shock by running under cold water or plunging into ice water to arrest the cooking process and preserve the bright green colour. Drain
Toss the greens with the olive oil, vinegar, lemon juice, a pinch of salt and pepper. Set aside until ready to use (if it will be longer than 20 minutes, store covered in the fridge).
Wild Mushroom Dipping Sauce
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields: 6 servings
¼ cup dried wild mushrooms (about ¼ ounce) ¼ cup white wine or more stock
4 large dates, pitted and torn into pieces 2 tsp balsamic vinegar
1 ¼ cups vegetable stock 1 tsp soy sauce
2 tbsp pine nuts 1 tsp maple syrup
3 tbsp olive oil 2 tsp dried thyme
6 shallots thinly sliced (about 1 ¼ cups) 1 tsp Dijon mustard
2 cloves garlic minced Sea salt and pepper
Place the mushrooms and dates in a small saucepan with the stock. Bring to a gentle simmer over medium heat. Reduce to low and let simmer fo 10 minutes, or until the mushrooms are completely soft.
Place the pine nuts in a medium skillet and toast over low heat, stirring regularly, for 3 to 4 minutes, until fragrant but not browned, set aside.
In the same skillet, warm the olive oil over medium heat. Add the shallots and cook, stirring frequently, for 5 minutes, or until soft and turning translucent. Add the garlic and cook for 1 minute, until fragrant but not browned. Add the wine, balsamic, soy sauce and maple syrup. Turn the heat up to medium-high and continue to cook, stirring occasionally for 7 to 10 minutes, or until almost all of the liquid has cooked off. Add the softened mushrooms and dates with their cooking stock. Cook, stirring occasionally, for about 10 minutes, or until about half of the liquid has reduced. Add the thyme and mustard, and a pinch of salt and pepper (be mindful not to over-salt if the stock has salt in it already). Stir and remove from the heat.
Let cool for a few minutes. Use an immersion blender or transfer to a blender to blend until smooth. Season with salt and pepper only if needed.
Serve warm or at room temperature. Store leftovers in a sealed container in the fridge for up to 3 days
