Are you looking for a summer camp in the Dufferin Grove area for your kid? 

Kids in the Kitchen is expanding to take on a week long kids cooking extravaganza. Days will include cooking, snacking, eating, recipe development, city foraging, community gardening and even some training on dish washing! This course will give your child the skills and confidence to make you breakfast in bed and have dinner waiting for you after a hard days work.

This program is in the initial planning stages, but will be limited to 8 kids. If you would like to be put on a list to save a spot for your kid please contact me and I will put you on a special list and you will be the first to be informed.

Kate@greenresonance.com

647-929-7384

The next session of Kids in the Kitchen is starting May 13th. This fun cooking class that focuses on healthy local foods is once again offering 4 weeks of culinary exploration for kids ages 9-12.

Week 1 – Tartlettes.

The crispiness of pastry mixed with cheesy savouriness or apple sweetness. Tarts and tartlettes are easy and a delicious way to “hide” healthy foods.

Week 2 – Fun with raw foods.

The simplicity of raw vegetables can sometimes make the most delicious meals. And they are the most fun. We will make zucchini pasta noodles of endless length! Served with some other quick and easy sauces and a delectable dessert.

Week 3 - Picnic.

It’s summer and the best time to eat outdoors! Potato salad, pasta salad, and burgers will be made and enjoyed outdoors at the Depanneur parkette.

Week 4 – Ice cream.

This class will end with the best summer recipes yet! Homemade ice cream! We will make two different types of ice cream. One with just a blender, and one with a home-made ice cream maker.

Dates: May 13, 27, June 3 & 10

Time: 4 – 5:30pm

Cost: $149

Are you looking for a different approach to cleansing and weight loss? Are you overwhelmed by conflicting information on health and nutrition?

Can you imagine how easy and stress-free life would be if you had a deep connection to your body where you naturally chose foods that support healthy weight, clear skin, vital energy and balanced mood?

I’m sure you’ve tried to get there through dieting, detoxifying, endless exercise regimes, and yet still haven’t met your health or weight-loss goals. And I bet, all of the research about “how to eat healthy” has left your brain fried and confused.

I know where you are coming from. I also had an obsession with health and had tried all the fad diets, detoxes and cleanses. I was a vegetarian, vegan and raw foodist. These guilt-ridden stressful attempts at health inevitably ended with episodes of failure and binging. After years of studying microbiology, immunology and holistic nutrition I finally understood that these were all desperate attempts at health, and they actually did more harm than good.

That’s why I have developed The Intuitive Nutrition Program.

This 6-week program is the “missing link” to understand how food affects your body. It will guide you from the confusing propaganda-filled world of nutrition, and teach you how to fulfill all of your body’s needs through intuitive food and lifestyle practices.

In this program You will:

• Renew your relationship to food.
• Discover intuitive eating.
• Reduce stress through food.
• Cleanse in a way that actually feels good.
• Lose weight through optimizing digestion and hormones.
• Learn about unorthodox nutrition.

My recommendations are unorthodox, and when combined with time and effort they produce results. This isn’t just a simple cleanse or a fly-by-night diet.  It is a lifestyle shift that will give life-long results. This program expands beyond food recommendations to reach into the realm of buried intuition.

If you are committed to your health, you have the potential to roll out of bed tomorrow as the beautiful intuitive woman you are deep down inside.

This program is held online through six 1-hour webinar sessions.

You can attend these sessions live or listen to them after the recording. You will have access to all sessions for the duration of the program, so you can learn at your own pace. You will also have email support from myself during the 6 weeks. I even made a detailed Intuitive Nutrition Guidebook full of nutritional recommendations, recipes and meal plans to keep you on track.

This is for you if you want:

• Natural Weight loss.
• Holistic Cleansing.
• More Energy.
• Stress-Reduction.
• An Intuitive Connection to your food.

This is not for you if you:

• Are not ready to dedicate time and energy to a nutrition program.

Dates: April 17, 24, May 1, 8, 15 & 22.

Time: 7 – 8:15pm EST

Upcoming Dates: TBA July 2013

Do you suffer from frequent colds and flus?

Would you like to reduce the incidence of your colds by 30%?

Or cut the hours missed from your life and work in half?

Cold & Flu Prevention & Support with FOOD!

For a limited time only I am offering a consultation focused specifically on Colds and Flus.

Come and Learn:

• How to prevent frequent infection.
• How to support your body when sick.
• How simple diet and lifestyle changes can improve your immune system.
• and get Recipes for healing meals and cold blasting teas.

This session is 30minutes and $47. It is available in person or via skype.

Take advantage of this limited time offer and take control of your immune system.

Call me to book your appointment: 647.929.7384 or click the “Add to Bag” button below.

Announcing the Spring session of Kids in the Kitchen! Register soon to save your spot.

This is a 4 week course that uses local ingredients to teach kids 8-12 about food, nutrition, kitchen safety and healthy eating.
This is an after school program running on Mondays at The Depanneur.

Week 1: French Crepes

French cuisine at it’s best. This class involves making crepe batter and learning how to cook and flip crepes. Then the fun starts as we create fillings for the crepes. Crepes are an amazing way to “hide” healthy foods. Historically I’ve had 15 children eating spinach in my crepe class.

Week 2: Mexican Tortilla Mania

Mixing, rolling, and pressing tortillas right from the base ingredient of corn. This mexican staple is easy for kids to make and is a medium for a variety of different sides: cheese, salsa, guacamole, and re-fried beans all made from scratch.

Week 3: Fabulous Fermentation

What kid wants to ferment?! Traditionally it was children that held the amazing ability to stomp on, play with and break down cabbage until it turned into sauerkraut! We will make a kraut and monitor it for changes in taste and texture. In the class we will discover the amazing addition sauerkraut can be to grilled cheese.

Week 4: Breakfast

We all know that Breakfast is the most important meal of the day. This class will focus on exploring nutritionally complete and delicious breakfasts. Kids will get to create their own pancake wraps, master scrambles and super fast stick-to-your-ribs oatmeal.

Dates: Mondays April 8, 15, 22, 29
Time: 4-5:30pm
Cost: $149 +HST for all 4 classes (See below for sibling discount!)

I am returning this Winter to facilitate Growing Tastebuds at the Evergreen Brick Works.

This is a cooking class for kids ages 8-12. Kids will experiment in the kitchen, learn to cook and find out about the importance of making good food choices—all while having fun!

There are 8 sessions and I feel very lucky that one of them is indeed focused on my favorite food: Butter!

8 consecutive Saturdays Jan 12 – March 2 @ 11 – 2pm.

Location: Evergreen Brick Works

Cost: $160

For more information or to register visit Evergreen’s Growing Tastebuds.

Register Now!

Gomasio is an asian condiment that contains sesame seeds, seaweed and sometimes sea salt.

It is an excellent source of iron, iodine, essential fatty acids and tastes great.

Sprinkle 1 tsp on meals daily. The minerals will help to boost your metabolism increasing energy, and the fibre and essential fats will help BMs over the holidays :).

I’ll be selling this great stocking stuffer at the Depanneur’s Holiday Market this Sunday Dec 9th 4-8pm.

Sriracha has a long list of ingredients. Including many that are preservatives.

My Sriracha recipe is not only preservative free, but also full of immune boosting properties! See below to learn how to make your own.

In this post I’m going to summarize what these preservatives do in our body.

Chili - This spicy vegetable is great for clearing out your sinuses during the cold & flu season.

Sugar - Highly processed and refined white sugar is devoid of the fibre, vitamins and minerals that are plentiful in sugar cane. Sugar takes vitamins and minerals from your body to use during digestion, further contributing to a nutrient deficiency which leaves you feeling low energy, stressed and undernourished.

Salt - In most store bought products this is refined salt that only contains Sodium, Chloride and Iodine. Our body needs all the minerals from the earth and an excess in some minerals causes an imbalance in the others. Using sea salt is the best option.

Garlic - This bulb vegetable is jam packed full of nutrients that support the immune system and prevent you from getting sick.

Distilled vinegar - Highly demineralizing this substance is one of the most acidifying agents you can put into your body. Use it to clean your house with, don’t use it to strip your body.

Potassium sorbate - Is naturally found in mountain ash berries, but when used in food processing it is made synthetically. It inhibits the growth of bacteria and yeast in food. It is considered one of the safer preservatives, but will inhibit the growth of healthy bacteria in your gut.

Sodium bisulfite - This prevents browning and bacterial growth. Sulfites have been shown to enhance the cancer causing potential of carcinogens. More common reactions are diarrhea, nausea, headaches and shortness of breath in asthmatics.

Xantham Gum - This gum is used as an emulsifier. It is a derivative of Corn, and since it is not labelled as organic we can assume it came from Genetically modified corn. Corn is allergenic and GMO corn is highly allergenic. Reactions can be as mild as bloating or as extreme as immune system disruption.

 Workshop!

Interested in making your own Sriracha? Check out my workshop tomorrow night!

Find full market details here.

When: Sunday December 9th 4-8pm.

Where: The Depanneur 1033 College St

Items:

Stoplight Condiments (Ketchup, Mustard, Relish) $12

Sriracha (Fermented Hot sauce) $10

Gomasio (Sesame seed & Nori garnish) $3

Kimchi $8 per 350mL container (you can bring your own jars too if you want to take lots!)

Combo Deal: Stoplight + Sriracha for $20.