Vitalis Nutrition Adventures

I am a Vancouver based Nutritionist serving up real food education! I hope to share food resources, stir the pot, make you think, expose epic feasts, debunk nutrition myths, debate food farces, talk food politics, discuss health issues, uncover what is in season, cook up a storm, eat with passion & make mouths water in the process.

Saturday, November 13, 2010

evolution

Its been along time coming, but Vitalis has been in need of a rebranding & makeover.
Fall is a good time for this.  As our trees change colour, leaves fall to the ground and decay; So too does the Vitalis of 2005.

Over the past few years, Vitalis as grown up and evolved.
Now Vitalis Nutrition Yoga & Adventures, we are proud to annouce the launch of a new image, website, blog and phase.

The adventures will continue......please visit http://www.vitalisnutrition.com/
There is a lot on the horizon.

With a warm heart,

Steph

Thursday, September 16, 2010

Granola- Its best made at home

My personal opinion is that most conventional boxed cereals (the most profitable sector of the food industry) are not suitable for human consumption and should be used as packing material, much like Styrofoam.

As we get back to school and busy with work, breaking the fast from a good nights sleep should be done with a wholesome meal.  One of my favourites for the fall is homemade granola with fruit from the summer that I have dried (any will do).

8 cups of rolled oats
1-2 cups ground flax or hemp or bran
1.5 cups unsweetened shredded coconut
1 cup almonds
1 cup walnuts
1/4 cup sesame seeds
1 teaspoon of cinnamon

Mix in a bowl and melt

1 cup butter or coconut oil or a combo
1/2 to1 cup maple syrup
1 tablespoon of vanilla

Add to oat mixture & stir.  Spread over 2 cookie sheet and bake for 10 minutes at 350, turn/ filp/ stir oats bake for another 10 cool. Return mixture to bowl.  Add:

2 cups of chopped dried fruit

Toss & store in an air tight container. 

Saturday, September 4, 2010

putting up fruit




The Vancouver area didn't get as much or as quality fruit as last year, but we should still take advantage. In general the fruit was small but sweet.

This will be the last weekend for blueberries and it is time to hunt down the orchards and put in your order for apples and pears.

Excellent sources for ordering:

Garside farm
UBC apple festival (October 16-17)
Clover valley farms
Annies orchard
Silverhill apple orchard

Sunday, August 29, 2010

Canning mayhem....


It has been non stopping canning for the past week (fermenting, pickling, jamming, jellying...)

Let me share with you one of my favourite recipes:

Pickled beans (awesome in a bloody mary!)
- 2 pounds green & yellow beans beans, fresh, trimmed
- 4-8 bulbs garlic, 2 per jar or adjust to taste
- 4 sprigs dill, adjust to taste
- 1/4 cup salt
- 2 1/2 cups vinegar (cider or white)
- 2 1/2 cups water
- 1 pretty hot pepper
- 16 peppercorns
- 8 cloves
- slice of lemon per jar (optional)


Serving Description: makes 4 pints or 2 quarts
Prep Time: 30 minutes
Cook Time: 15 minutes

- Sterlize jars

- Place 1 to 2 heads (whole bulbs) of garlic and 1 to 2 sprigs of dill in hot pint jars. Pack beans lengthwise in hot jars, leaving 1/4-inch head space. Add pepper if desired.

- Combine water, vinegar and salt. Bring to a full boil. Pour boiling mixture into jars filled with beans, leaving 1/4-inch head space. Add peppercorns & cloves.

Wipe top edge of jar and place warmed lid on the jar. Add the band and tighten. Process 10 minutes in a boiling water bath. Remove and set on racks to cool. Do not set directly on a counter top after removing from hot water bath.
Allow at least 2 weeks for flavors to develop before eating.


Tuesday, August 24, 2010

REAL dill pickles- Lactic Acid style



Ingredients:

5 pounds of small organic cucumbers, unwaxed and unwashed. (fresh & crisp!) (ideally 2 to 4 inches long)
1 head organic garlic
3 dried sprigs of dill weed with heads
1 cup unrefined sea salt
16 cups of water (filtered)
10 peppercorns
6 liter glass jar or crock (Medalta crock # 3 will hold 5 to 10 lbs. of cukes


Soak (but do not scrub) cucumbers in very cold water for 5 minutes.Use hands to loosen any dirt. Clean and scald a very clean glass jar or crock with boiling water. Arrange cucumbers vertically in layers, inserting garlic cloves and dill weed here and there. Do not pack tightly.

Add salt to filtered or spring water and stir and dissolve. (no need to heat water) Pour brine over cucumbers and add peppercorns.

Cover and place in a cool, dark place to ferment.(Long cool fermentation creates the best tasting and best keeping dill pickles.

After 1 week, the cucumbers will be semi cured; some prefer them that way. However, it is only after 3-4 weeks that they become fully cured pickles (without pale areas, completely translucent green). Once a week scoop the scum (kahm yeast) that forms on top, and discard.

Pickles may be placed in smaller jars that are more convenient for storage. Scald 3 or 4 quart jars, pour off and strain pickling juice (discarding garlic and dill weed). Transfer pickles, fill quart jars with strained liquid, cover, and refrigerate.

Naturally fermented pickles will keep easily for a whole year (they acquire more taste as they age). In the middle of winter they will light up your tastebuds and provide delicious fixin's for sandwiches, and keep your digestion happy. Enjoy!

Disclaimer

Please Read:

The information you find here at Vitalis Nutrition Adventures is meant to lead to having more fun with your food! This site provides resources & family friendly recipes. It's not meant to give medical advice or  make health claims on the prevention or curing of diseases. This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding supplements or making any changes in your diet. Thank you.