Saturday, March 30, 2013


I've recently started consulting out of Global Fitness in Kelowna and with it has come the benefit of going to yoga classes. I used to take yoga, maybe 10 years ago. Then kids came along and personal time became more difficult to find. I love it and I have found an amazing instructor. At this weeks "Yoga for Hips" class she spoke of process. How the journey to the final pose is as important as the pose. It got me thinking (after yoga of course, a wandering mind makes me lose my balance). In our lives there is a process too- the process of launching a new business, the process of moving towards a healthier diet, the process of finding our balance- in yoga and in our lives. It all takes time. If you're working towards an improved diet or weight loss or a fast marathon time- take it one step at a time and enjoy the process. When you achieve your goal it will be for the long term because of the solid foundation you have built.

Friday, March 29, 2013

Lajeet's Kitchen

On the topic of new beginnings, my older son started kindergarten this year, and with it has come new friendships for both him and me. One of the mum's is an amazing cook from India and she has graciously offered to teach me and another mum (let's call her Danica, cause that is her name.)
Dancia and Lajeet before the magic.
Now, I've been a vegetarian for over 10 years and I've probably tried a dozen lentil dahl recipes, but I can't even come close to the flavour at an East Indian restaurant. So what aren't the recipes telling us?

Lajeet watching over her protege.

Here is what I learned during lesson #1 of Lajeet's kitchen:

1. Fresh spices are best. Toast and grind your own, blend your own garam masala. We did a sniff test. My cumin smelled good. Then we smelled Lajeet's fresh cumin and when I went back to smell mine, I almost couldn't detect the cumin!
2. Soak lentils overnight. Then cook them with salt, chili, turmeric, ginger, and garlic until soft. Then set aside.
3. Cook the lentils again. Saute cumin seeds, onion, and garlic until soft, then add the lentils again along with jalapeno, tomato, turmeric and chopped coriander.

I think you could take any dahl recipe and add the above steps. The results literally had me calling out Lajeet's name. We served the dahl with homemade yogurt and fresh roti.

Here I am, sampling the curry!

Thursday, March 28, 2013

Time to start blogging! I'm starting on the topic of new beginnings, since this is a new website, for my new business, in my new home! I'm thrilled to be living in the beautiful sunny Okanagan, where spring is actually a season. While my family and friends in Winnipeg are still under snow, spring has arrived here and my past 3 orders from Urban Harvest (the organic delivery service I've come to know and love here in Kelowna- check them out have included local cold weather greens and BC grown cucumbers! The greens are Mache or "Corn Salad" and this is an amazingly delicious salad green I wish I'd discovered sooner. We're chopping it up and serving it with a light vinaigrette (vinegar, oil, a touch of sweetner like agave or maple syrup), and we're loving it! Mache is rich in Vitamin C, beta carotene, vitamin B6, folic acid, and vitamin E, as well as potassium and iron. It is also a source of omega-3 fats, with a 4 oz serving containing 250mg. Seems to be an undiscovered "superfood" right in our backyard. I also just learned you can plant it in the fall and it will overwinter to greet you in the spring. I do plan to try that, we just built a couple of garden boxes and I'm looking forward to gardening this year! More on that in a future post.

Sunday, March 10, 2013


Thanks for Visiting my new site....please come back soon for some exciting news