This dip-dish of tomatoes and roasted bell peppers seasoned with garlic, is traditionally served cold alongside other Israeli appetizers, and is actually considered a salad. Although I would use that term very loosely, as the finished dish is more of a salsa, and warm pieces of bread or pita are the ideal vessel for transferring the ruby substance to the mouth. It's long cooking time allows the juices to cook way down, offering up a rich, almost sticky, sweet finish.
Meg Pearson embraces the title of "Nutri-tarian", finding it hard to label her food philosophy that focuses on the benefits of a plant-heavy, whole foods diet, and the importance of seeking total life balance in flexible ways. She is also a passionate vegan/vegetarian cook, Culinary Nutrition Expert, certified Raw Food Chef and Instructor, yoga teacher, Reiki Practitioner, and the owner of “MAP Wellness”. Meghan spent many years fighting her own food battles, suffering with bulimia from her early teens, and has found comfort and strength in sharing her affection for food creativity with others.
Connect with Meg:
Connect with Meg:
Anyway, I recently had the opportunity to feed a group of yogis visiting from Brooklyn, NY. They were a fascinatingly fabulous bunch, and I am not too humble to say that I think I turned a few of them vegetarian (loving, anyway) while they were here. At lunch one day, I decided to toss this green-bomb their way, to great reviews.
01/20/2016 05:33 EST
I managed to create a yummy recipe with my mom's garage-sale-find old round dehydrator, so here is living proof that you can work with what you got!
09/03/2015 05:43 EDT
Mindfulness is simply the awareness of the present moment. It's living in the here and now. Not only is mindfulness valuable in day-to-day life so that we may be more aware of the bliss in every single moment of our lives, it is also a useful tool in keeping our physical body in health
03/02/2015 06:09 EST
It rains. As I sit in my mountain top jungle casita this morning, I wonder if today will be another full day of hibernation, as mother nature unleashes her seasonal weeks of weeping over the Costa Ri...
10/24/2014 05:13 EDT
It has been so exciting to visit local markets, meeting the farmers who work so hard to bring us the very best, and there is no shortage of stalls anywhere you go in Ontario right now! Inspired by the vast variety the harvest has to offer, I filled my reusable bags with carrots, sweet potatoes, green beans, kale, apples and more.
10/06/2014 12:53 EDT
There was still the issue of garbage -- all the broken glass, metals, and non-reusable plastics -- to deal with. While contemplating another problem - the lack of a proper fence on the grounds -- Bruneau had a stroke of genius -- why not build a wall out of garbage?
09/18/2014 05:45 EDT
I had long been contemplating designing a dish that contains all the colours of the seven main chakras as per yogic tradition/belief. And wouldn't you know it, I just so happened to have all the shades accounted for in my refrigerator.
09/16/2014 05:34 EDT
Just off the plane from Central America, I am feeling blessed to *finally* be finding the time to blog here again. I think my last update here on Huffington was way back in December 2013, when I shave...
06/11/2014 03:58 EDT
I have only been living here on the grounds of Hacienda del Sol in Costa Rica for a month and a half, but already the energy here has inspired many shifts within me. So, what have I figured out thus far?
12/12/2013 05:31 EST
And what better way to celebrate any occasion, than with a decadent raw food dessert like Hacienda's own Raw Carrot Cupcakes? The below recipe and many others are featured daily in our raw restaurant, and will also be available in the soon to be published Hacienda Del Sol Cookbook! What are you waiting for? Make these cakes.
12/01/2013 07:35 EST
I am experiencing a glorious welcome as I settle into my new home in Costa Rica, here at Hacienda Del Sol. It is hard to believe that it has been almost a month since I left Canada, as it was in early October I caught my flight from Toronto to Panama City.
10/31/2013 12:02 EDT
My decision to leave my career in TV, and to not own a television, have made it much easier for me to really see, smell, taste and feel all that this life has to offer. I urge you to turn off your set this week, if only for one eve. And witness the best story line there is: yours.
10/14/2013 10:54 EDT
It was interesting to me when just a short time ago, Matthew posted an article on his website where he spoke in depth about his distaste for the famous green smoothie, and what it may represent in the yoga community.
10/01/2013 12:28 EDT
As a teen, I was your typical moody and private daughter, who thought nothing more important than to yack on the telephone with my best girlfriends for hours on end, from the minute I got home off the...
09/08/2013 11:23 EDT
Back when I did my yoga teacher training with 889 Yoga in Toronto, I was really stoked to find out that Ayurveda was going to be a huge part of the program. Huh, you say? Pitta, Vata, Kapha? What language is that? Well, it's sanskrit, and the aforementioned names are the three types of doshas, or constitutions that comprise our energetic makeup.
07/19/2013 12:22 EDT
I recently spent two weekends working as guest speaker, culinary nutrition expert, and yoga teacher with the Elementary Teachers Federation of Ontario, as part of their "wellness weekend" events for s...
07/19/2013 04:20 EDT
A lot of people assume that healthy eating and wine consumption are mutually exclusive. But that's not the case as far as I am concerned. I have long enjoyed a good glass of vino with dinner. I wanted to offer up this sleek, simple, and sommelier-approved soup recipe, that pairs sublimely with a cool Chardonnay.
07/12/2013 12:16 EDT
Quick! Hunger strikes! And your body craves protein, plant fibre and flavour! Do not fret, I got you covered. After making this much-loved smoothie for myself once again this afternoon, I decided that it is just too damn good not to share. NOW.
07/07/2013 10:27 EDT
It appears that the season of splendor may finally be making its full appearance here in Ontario, after a spring of cold weather, grey skies, and much rain. A reason for celebration, I'd say. with a chocolate blueberry cheese cake.
06/16/2013 09:51 EDT
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