As a lover of food, and a tourism professional, the fall holds a special place in my heart. The summer air cools, the season's bounty is gathered and celebrations abound. This fall, I'm particularly excited because I'm also returning to Galway, Ireland for the inaugural Food On The Edge Symposium -- where I'll experience a second harvest, of an idea planted by Chef Jp McMahon.
I'm not Martha Stewart but I know how to make dining a nearly effortless pleasure. In about five minutes from now, you will too. There are no recipes here but my top 10 tips for being able to make a healthy beautiful meal easily and without going for a big shop, because who needs to add that to a busy day
A great spring dish is grilled asparagus salad with morels. Early spring will give you a quick crop of things like baby lettuce, asparagus and strawberries. Wild mushrooms also come into play -- as soon as we get the warm rains in April, you'll find morels popping up in the woods, followed closely by chanterelles.
As we are on the cusp of fresh greens popping up from the earth, I will say farewell to the wonderland of winter with this last hurrah with the root vegetables. I present to you a simple, but flavourful, colourful and delicious roasted root medley, which falls perfectly in line with all that makes this UnDiet Life so vibrant.
Why is sorghum the new must-have ancient grain for your menu? In addition to being gluten-free, sorghum is a non-GMO, nutrient-dense whole grain with a variety of culinary applications. The whole grain is small and behaves similarly to seeds such as quinoa but with less fat. It also has a neutral colour, a chewy texture, and a slightly sweet flavour, making it suitable for a range of recipes.
It's important to understand and be aware of what we are putting into our bodies. We are cooking for ourselves and for our families; it's important that a healthy lifestyle starts at home. I believe that when we are more aware of the good things we put into our body, it not only tastes better, it makes us feel better.
As we approach the craziness of the holidays, it is a good time to review a few quick tips to help you keep sane during the many dinner parties that you have likely added to your calendar. So I have broken down some simple dos and don'ts as a friendly reminder to all those hoping to ramp up their hostess cred.
A recent study calling family dinners 'elitist' and 'unrealistic' has ruffled some feathers. I don't think family dinners or home cooking for one or more is elitist and unrealistic, but I do think that we have to temper our expectations of ourselves down to what is doable under the circumstances of our lives.
Bad gift-giving, whether material or microbial, should never happen. While there may never be a means to prevent waking up to a disappointing present under the tree, you can minimize the possibility of sharing infection. Hopefully, with these five steps, you can set aside the worry and focus on the spirit of the holiday season.
With summer in full swing, it's the perfect opportunity for us all to make some small lifestyle changes that will help us eat a more balanced and nutritious diet. So, over the next four weeks we'll be rolling out what we call " The Main Ingredients Challenge". Essentially, I'll select 12 ingredients and have to cook with them according to that week's theme. A "real mom or dad" tester will do the same, and we'll swap results each week!
On Thursday June 6, at 6 p.m. PST, anyone around the world will be able to take part in a live-streamed cooking class with me. This idea came about because of my belief in families cooking and eating together. Cook Live With Vikram Vij is an invitation to you, to try and have one home-cooked family meal together this week. So I am inviting you!