From social media to health blogs, nutrition myths are all over the internet. If we look around us, many unhealthy eating myths across the world are just different cultural eating habits. NAP FIRST, FOOD SECOND In many countries across the world, having a late-night dinner is very common. In Spain, many restaurants close in the…
Attention food, culture and comedy lovers! Chef and restaurateur David Chang is back with another tantalizing Netflix original series—Breakfast, Lunch & Dinner. Fans of Chang know of his first Netflix creation—Ugly Delicious, which celebrates mouth-watering dishes in all their hideous glory. This new follow-up bears some resemblance; however, the focus of each episode is…
Typically I use chickpeas, but if you wanted some more protein, you could add cooked lentils or chicken. Feta would be another great addition, but you may have to cut down on the salt in the dressing.
I make Baba Ghanoush in a small food processor, but it will work fine in any blender. It’s good smooth or a bit chunky, so blitz to your preference. If you want this a bit spicy, which I recommend, add the cayenne pepper otherwise omit this. This is perfect with crackers or flatbread and will…
INGREDIENTS: 500g dark chocolate, cut into small pieces (I like Callebaut 70.5% dark chocolate) 2 tbsp. coconut oil 2 tbsp. instant espresso powder Dried fruits, for topping. I used: 3 dried apricots, sliced 2 tbsp. dried blueberries 15-20 dried banana slices Your favorite granola for topping (I like Back To Earth’s Weeds & Seeds Superfood…
Coconut Green Soup with Salmon and Chili Herb Oil Prep time: 20 minutes Total Time: 45 minutes Servings: 4-5 Makes: 8 cups or 2 Litres SOUP INGREDIENTS: 2 tbsp. coconut oil 2 large white onions, sliced 2 leeks chopped 4 cloves of garlic, smashed 3-inches fresh ginger root, peeled and minced (about 2 tsps)…
Matcha Chia Coconut Pudding Try Max Huang’s favourite satisfying and superfood packed chia pudding that is decadent enough for dessert, but easy enough for a snack! Easy to make, stores well in the fridge and is perfect for an in-between class pick-me-up. Top with toasted coconut, walnuts and granola for extra crunch. [siteorigin_widget class=”SiteOrigin_Widget_Image_Widget”][/siteorigin_widget] [siteorigin_widget class=”SiteOrigin_Widget_Image_Widget”][/siteorigin_widget] Brain Food: Matcha…
From humble beginnings in Puebla, a suburb two hours from Mexico City, to a craft brewery in Vancouver’s Olympic Village, Mauricio Lozano (alongside his wife Alicia) is using his expertise as an instructor in BCIT’s Food Technology and Operations Management program to give traditional craft beers a fresh kick at one of the city’s most…
17 Degrees Café is the motherlode of delightful and instagrammable desserts. First of all, the Asian dessert scene in Vancouver is outstanding: it only gets more inventive, creative, and impressive as time goes on. Dessert shops that serve ice cream, waffles, bubble tea, coffee, and pastries are sprinkled around Vancouver, Burnaby and Richmond. The street of…
Vancouver’s dessert game is strong and different ways of enjoying your ice cream are constantly popping up. From ice cream tacos, to fish-shaped ice cream cones to deep fried ice cream, the cold dessert never gets boring. One of the latest ice cream creations involves smoke. 720 Sweets & Etc. is pairing their ice cream…
Korean-Mexican fusion food has arrived in Vancouver. Tako, or Taqueria Koreano, is one of the latest taco places to open up in Vancouver. Except, they’re not your usual ol’ taco place. The Korean owners serve tacos, burritos, quesadillas, and even poutines with a unique Korean twist! Their flour tortillas are stuffed with Korean BBQ and…
If you know me, you’ll know that I love donuts and Cartem’s donuts are my fave (hint hint). Cartem’s donuts are natural, fresh, sensitive and local. More importantly, every teeth-sinking bite is bliss. Cartem’s Donuterie is set up downtown (just a five minute walk from BCIT’s downtown campus!), in Mount Pleasant, and in Kitsilano. Every…