Tag Archives: food

Wines Sommeliers Suggest For Backyard Summer Barbecues

Summertime is about many things: outdoor activities, music festivals, sports, holidays, celebrations, and gatherings. For foodies, summer signals the start of barbecue season. It’s nothing fancy, just friends and family gathering in the backyard or on the rooftop, sharing delicious food and memorable moments. Like any good gathering, a barbecue isn’t complete without the perfect drinks. While cold beer is a common choice, wine lovers may ask: what’s the best wine for a summer barbecue?

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Below wine consultant Sylvia Ba, a vinicultural expert with the “VinoVoss” AI Sommelier wine search engine and recommendation system developed by BetterAI, gives guidance:

What Sommeliers Would Recommend

Whether you are hosting a barbecue party or attending one but wonder what wine to serve or bring, both traditional human sommeliers and innovative AI sommeliers like VinoVoss generally recommend bold reds for barbecue. Grenache, Syrah, and GSM (Grenache, Syrah, Mourvedre blends) are at the top of the list for pairing with barbecue foods. The rich flavors of charred meat, combined with spices, harmonize beautifully with fruity, round red wines that have spicy, smoky, or oaky notes. Zinfandel and Primitivo pair wonderfully with caramelized foods, while other bold reds like Malbec, oaked Tempranillo, or a Bordeaux blend are also popular choices.

Summer Wine and Barbecue: An Unlikely Pair?

From a food and wine pairing perspective, bold reds are indeed suitable for barbecue. However, bold reds can taste heavy and often have high alcohol content, which might not be the best fit for hot summer days. This is why many people opt for cold beer instead. In summer, we crave refreshing white wines to cool us down, but does that mean summer wines and barbecue are incompatible? The answer is no. There are plenty of summer wines that pair perfectly with barbecue.

Pork-based barbecue favorites like sausages and short ribs, seasoned with flavorful spices, not only pair well with red wines like Grenache, Syrah, or Zinfandel but also shine with high-acidity white wines like Riesling and Grüner Veltliner. The acidity cuts through the grease and adds freshness. Riesling is known to complement savory sauces, while Grüner Veltliner, with its herbaceous, white pepper notes, is perfect for sausages. In their home countries, Riesling and Grüner Veltliner are preferred wines for pork-based German and Austrian cuisine. Additionally, these high-acidity white wines, by nature, pair well with vegetables.

All-Rounder Barbecue Wines

If you’re concerned about going to extremes between bold reds and refreshing whites, don’t worry. There are versatile barbecue wines for your summer gatherings. Barbecue covers a range of foods from vegetables to mushrooms, from fish to meat skewers, so it’s ideal to have a master solution.

Light-Bodied, Chillable Reds

If bold reds feel too heavy, light-bodied red wines are perfect summer reds. Wines like Gamay, certain Pinot Noirs, Loire Valley Cabernet Franc, Frappato, Schiava, and many carbonic or semi-carbonic maceration reds are excellent choices. They have enough body to pair with meat but the fruit-forward character makes them food-friendly, so they won’t overpower vegetables or grilled fish. Most importantly, they are best enjoyed slightly chilled, bringing freshness to a hot summer afternoon.

Orange Wine

Some say orange wine is a white wine that tastes like red. It combines the vibrant acidity and refreshing character of white wines with the depth and structure of red. Orange wine is an all-rounder for food pairing, matching perfectly with well-seasoned, spicy foods, grilled asparagus, or sausages.

Pet Nat

For some, bubbles and barbecue are the ultimate pairing. Champagne and other traditional method sparkling wines are good choices, but Pet Nat (pétillant naturel) is even better. Its refreshing acidity and bubbles enhance the summer vibe, and its yeasty flavors and slight residual sugar add body, making it suitable for a variety of foods and barbecue seasonings. Plus, Pet Nat is ideal for casual, fun moments with friends. It’s an approachable wine to enjoy without giving it too much thought.

Are you ready to spice up your summer barbecues with the perfect wines? Share good moments, delicious food, laughter, and exceptional wines with your loved ones! For the Silo, Merilee Kern.

Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. As a prolific lifestyle, travel, dining and leisure industry voice of authority and tastemaker, Merilee keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications.

What Is Argentina Week In Miami?

For starters, The Argentina Country Brand highlights distinctive values and attributes to promote exports, attract foreign direct investment, and boost inbound tourism.

Let’s begin with cooking.

Cooking is more than a daily practice: it is a gateway to understanding a country’s history, culture, and diversity. This is what Argentina is presenting right now at Argentina Week in Miami ending this Friday June 28 in Miami-Dade and Broward counties in Florida. The event will offer the opportunity to experience Argentine culinary culture and its most representative products, creating a unique experience that connects Miami’s culinary enthusiasts with potential consumers.

Considered one of the best cuisines in the world, with Italian and Spanish influences due to immigration, Argentina will showcase its most iconic dishes ahead of the Copa América through more than 80 establishments participating with exclusive promotions and prices. By visiting the Argentina Weekportal, www.argentinaweek.ar , participants can find each day’s value proposition from each establishment, making Argentina Week a unique experience.

The event launch began in the afternoon on Monday, June 24, at La Cabrera Grill in Sunny Isles. The following day, in keeping with the Euro 2024 Soccer excitement the Chile vs. Argentina match was broadcast live at La Birra Bar, and today, Wednesday, June 26, will feature a pizza night at the traditional Banchero pizzeria in Miami Beach.

On Thursday, June 27, Casa Vigil will host the week’s events, and on Friday, June 28, the new La Cabrera location in Coconut Grove will be the meeting point.

With unparalleled cultural heritage, great biodiversity, and a perfect blend of flavors and history, Argentine cuisine offers many recipes, traditional dishes, typical flavors, and high-quality local products.

In this regard, Argentina seeks to diversify its export offerings by strengthening the positioning of sustainable and competitive value-added products. Exclusive promotions and prices for participants to immerse themselves in Argentine cuisine will be available as Argentina seeks to diversify its export offerings and consolidate national products and ingredients. For the Silo, Kat Fleischman.

Home – Semana Argentin

Largest Luxury Picnic in Secret Location Returns to Palm Beach

Le Diner en Blanc returns to West Palm Beach for its 2023 edition.

This elegant and secret affair has become THE foodie & dancing holiday event of the year and on Saturday, December 16, 2023, a new secret location will be revealed and guests will dine and dance under the stars. 

Le Diner en Blanc is an event that transports guests into another world while celebrating the local community. The sea of people adorned in white is Instagrammable while meeting new people or reuniting with longtime friends. The theme this year is “From Paris, With Love,”   with dinner à la française will be the centerpiece – conversation and champagne will flow with French-inspired entertainment. Then the night will be closed with one of the best DJs, dancing shoes are a must.

Le Diner en Blanc in West Palm Beach is hosted by Modernique & Co. Project Management with over 12 years of experience in Hospitality Management and Event Production.  Fabie Reid, Project Director and Co-host of Le Diner En Blanc says, “We’re absolutely thrilled to be bringing this spectacular event to picturesque Palm Beach County. Over the years, we’ve taken this event to various stunning locations, from Boca, and Riviera to downtown West Palm Beach, and each time, it’s been a captivating experience to witness our community come together at our carefully guarded secret venue. This event serves as a remarkable opportunity to not only unite our residents but also to showcase the splendor of this region to those from beyond our county borders.”

“Very excited for this year’s theme ‘From Paris With Love’ where the guests will be transported to a Parisian adventure without leaving Palm Beach County,” Jessica Palmer, head leader of Le Diner En Blanc West Palm Beach.

Le Diner en Blanc wants to help boost the local economy by encouraging attendees to shop locally and discover some of the most spectacular event venues served by local vendors such as but not limited to Ganache Bakery Absolute Party Rentals, Trindy Gourmet, and Epic Catering that get transformed with the picnic setting.

To maintain the uniqueness of Le Diner en Blanc, every guest observes certain requirements such as: 

  • Dress code: head-to-toe in white only. Elegance and Originality are key! 
  • Jewelry and shoes  can be silver gold, or nude
  • Table setting & picnic items: all white! 
  • French-influenced event where only wine and/or Champagne are served.
  • As per the county of Palm Beach in the state of Florida, USA, guests cannot bring their own alcohol. Guests wishing to enjoy some wine or Champagne must reserve online through Le Diner en Blanc’s e-store. However, guests are welcome to bring their own non-alcoholic beverages.   
  • To ensure that the location secret is kept undisclosed until the last minute, guests meet at the assigned departure location and are escorted by a Diner en Blanc volunteer table leader for bus departures or pedestrian groups.
  • So, the event location is left as clean as when guests arrive, they are required to leave with all their belongings, leftovers, and litter.

Guests are to bring:

  • A small picnic basket or white cooler comprised of fine food, white tablecloth, and serviettes as well as proper stemware and white dinnerware.  (Tables & chairs are provided at the event)
    • A catered meal option can be pre-ordered online and picked up on-site, for those who do not wish to pack their own. Guests wishing to do so must reserve online through Le Diner en Blanc’s e-store.

Le Diner en Blanc – West Palm Beach gratefully acknowledges Champagne Pommery as national partner and, Vie de Rêve and City of Wellington as official local partners of the 2023 edition of Le Diner en Blanc. 

To get the opportunity to be part of the experience, people can sign up now by visiting westpalmbeach.dinerenblanc.com/register adding your email then click Validate to enter your name. Once on the list, an invitation will be sent to you by the end of the day.

About the Hosts of Le Diner en Blanc – West Palm Beach

Le Diner en Blanc – West Palm Beach is hosted by Modernique & Co Project Management Firm with a specialty in Hospitality Management & Event Production. The visionary team brings over a decade of expertise to amplify brands and creative ventures. With an unwavering commitment to client success, we offer innovative solutions from project inception to completion. Our multifaceted experience spans diverse industries, providing tailored strategies, trend-spotting, and cost-effective operational support.

For the Silo, Kat Fleischman.

About Le Diner en Blanc 

Le Diner en Blanc is so much more than an event. It’s a unique cultural movement that empowers friends of friends to gather and celebrate their shared passions for life, food, fashion, and community, year after year, with a pinch of mystery and a large serving of spontaneity. Elegantly dressed all in white, guests arrive at a secret location for a chic picnic en masse. They bring their own tables, chairs, picnic baskets—all the trimmings—to sit down with friends and make new connections in one of their city’s most beautiful public spaces. The location remains secret up until the very moment of arrival. Over the course of the evening, guests from all backgrounds eat, dance, and reconnect with the finer things in life, as they appreciate the night’s magical experience. 

To this day, over 120 cities in 40 countries have joined the ever-growing and international network to celebrate gourmet cuisine, offer extraordinary entertainment, and bring together vibrant individuals and bon vivant around the world. While Diner en Blanc International is headquartered in Montreal, Canada, every event in every city is hosted by passionate local organizers who fell in love with the original Parisian concept and wanted to bring it home and dress it up with local flair. For more info, photos, and videos of Le Diner en Blanc events from around the world, visit dinerenblanc.com.

To keep up to date on event announcements, visit westpalmbeach.dinerenblanc.com or

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Featured image- Shanghai Diner et blanc

Thanksgiving’s Underlying Message Of Gratitude Helps Willpower Around Food

As millions upon millions of Canadians and Americans look ahead to Thanksgiving with trepidation about overeating, Susan Peirce Thompson, Ph.D., a brain and cognitive scientist specializing in the psychology of eating, offers this timeless wisdom:

Thanksgiving, with its underlying message of gratitude, can help, not hinder, willpower around food.

author susan peirce thompson

In fact, says Susan — who is President of the Institute for Sustainable Weight Loss  author of the forthcoming book, Bright Line Eating: The Science of Living Happy, Thin and Free (Hay House, March 2017) — when incorporated into the scaffolding of your life, giving thanks before EVERY meal has immeasurable health and weight control benefits, for the following reasons:

It reinforces the routine of eating meals on a regular schedule

Eating regular meals at consistent times is crucial in that it lengthens the body’s fasting window, which increases fat loss and strengthens the process by which cells recycle and repair. It also improves insulin sensitivity and lowers cholesterol.

It takes the burden off willpower

Willpower depletion is a very real phenomenon. In fact, research shows we may have as little as 15 minutes of willpower at our disposal before it runs dry. However, research also shows that something as simple as making a gratitude list can replenish its stores. Hence, practicing an “attitude of gratitude” is one of the best ways to harness the brain’s ability to resist unwanted and unneeded extra food.

man pigging out and eating turkey leg

Turning thoughts toward gratitude eases temptations themselves

No matter where you are in the world, no matter what party or occasion, no matter what restaurant, you can always turn your mind toward gratitude. Doing so shifts the focus from what you want, or crave, to what you have. It also supports mindfulness, helping sharpen awareness of your actions and lead to better choices.

Supplemental- From paleoholic.com …..Why your diet failed you.

What Breakfast to Have in Summer?

As the sun rises and the weather gets warmer, it’s time to revamp our breakfast routine to embrace the flavors of summer. A nourishing and refreshing morning meal is essential to fuel our bodies and minds for the day ahead.

Say goodbye to heavy and hearty breakfasts and say hello to delightful summer breakfast ideas that will leave you feeling energized and ready to take on the world. Let’s dive into a collection of mouthwatering recipes that celebrate the abundance of seasonal fruits, light and cool creations, and hydrating options to keep you cool all summer.

Iced and Refreshing Beverages

Cold Brew Coffee: Beat the heat with a refreshing black cold brew coffee. Serve it over ice with a splash of almond milk and a drizzle of honey for a smooth and satisfying coffee fix.

Iced Herbal Teas: Sip on iced herbal teas for a caffeine-free, hydrating option. Brew hibiscus, mint, orchamomile tea bags and let them cool in the fridge. Add a squeeze of lemon and a touch of honey for natural sweetness. These thirst-quenching teas are perfect for a laid-back summer morning.

Fresh and Fruity Delights

Smoothie Bowls: Start your summer mornings with a burst of tropical flavors in a smoothie bowl. Blend your favorite fruits like ripe mangoes, juicy pineapples, and sweet strawberries. Add coconut water or plain yogurt for a creamy texture. Top it off with sliced kiwi, chia seeds, and granola.

Fruit Salads: Elevate your regular fruit salad with zesty citrus flavors. Combine watermelon cubes, tangy oranges, and succulent blueberries. Drizzle honey and lime juice for a burst of freshness. This colorful medley will brighten your mornings and keep you hydrated.

Cool and Creamy Creations

Overnight Oats: Beat the morning rush with overnight oats. Layer rolled oats, almond milk, and a dollop of plain yogurt in a jar. Add a generous amount of sliced peaches, raspberries, and a sprinkle of cinnamon. Seal the jar and leave it in the fridge overnight. Wake up to a ready-to-eat, cool, creamy breakfast that keeps you full until lunch.

Chia Seed Pudding: Indulge in a velvety chia seed pudding. Combine chia seeds with coconut milk and a hint of vanilla extract. Let it sit in the refrigerator overnight until it thickens. Top it with juicy pineapple chunks, shredded coconut, and a drizzle of honey. This delightful treat will satisfy your sweet tooth without weighing you down.

Light and Refreshing Options

Avocado Toast: Elevate the classic avocado toast by adding colorful vegetables. Mash ripe avocados onto whole-grain toast and layer it with sliced cucumbers, cherry tomatoes, and baby spinach. A sprinkle of sea salt and a dash of lemon juice enhances the flavors, making this a light and nutritious breakfast option.

Greek Yogurt Parfaits: Create delicious and visually appealing yogurt parfaits—alternate layers of Greek yogurt with fresh berries, granola, and a drizzle of honey. The creamy yogurt and sweet berries will be the perfect harmony of flavors to kickstart your day.

Grilled and Savory Delicacies

Grilled Vegetable Frittatas: Turn your favorite summer vegetables into a delectable frittata. Grill zucchini, bell peppers, and cherry tomatoes until slightly charred. Whisk eggs and pour them over the grilled veggies. Bake until the frittata is golden and puffy. This savory delight is packed with nutrients and will satisfy you until your next meal.

Smoked Salmon and Cream Cheese Bagels: Elevate your bagel game with smoked salmon and cream cheese. Spread a generous layer of cream cheese on a toasted whole-grain bagel. Top it with luscious smoked salmon, thinly sliced red onions, and a sprinkle of fresh dill. This gourmet breakfast will transport you to a breezy seaside cafe.

With these delightful summer breakfast ideas, you can infuse your mornings with the season’s essence. Embrace summer fruits’ vibrant colors and flavors, indulge in light and cooling options, and start your day refreshingly.

These recipes will make your breakfasts a delightful celebration of the summer season. So, rise and shine to a wholesome and nourishing breakfast that will keep you energized and ready to make the most of your morning.

Free App Keeps Track Of Your Food Best Before Dates Saves Money

A major money saving and environmentally beneficial smart kitchen app launched waaaaay back in 2015, on World Environment Day, and deserves another look as it still works well and saves users up to $1,000 every year and helps reduce food waste.

The “Smart Kitchen” EatBy App reduces food waste, saving households up to $1,000 per year and helps the environment.

The staggering amount of wasted food continues to make headlines and back when the app was first created, husband and wife developers, Steffan and Barbara Lewis were focusing their passion for finding a solution to the environmental issues surrounding food waste and came up with the idea to develop and launch “Smart Kitchen” EatBy as soon as possible.

“We had the idea one lunchtime after we had to throw out the food we’d hoped to eat because it had passed it’s use by date. That led to a purge of all the out of date food in our kitchen. And quite frankly, we were shocked and disgusted with ourselves when we realised how much we waste.” said Barbara Lewis.

They decided to make the app free to download and offer expanded use with an optional shopping list that can be activated with an in app purchase.

“It’s important to us that the app’s basic functions have to be free in order to gain and benefit the maximum number of users. Collectively we can all make a huge difference to the environment. And it’s an added bonus that we’ll save around £700 ($1,000) each year.”

And the numbers add up.

Recent reports state that the average household wastes $80 usd ($109.23 CAD) every month on un eaten food. With over 123 million U.S. households that’s $9,840,000,000. Factor in similar habits throughout the rest of North America and an equivalent amount in Europe, the tally is somewhere around a staggering $236 Billion each year. It’s known that about one third of all food produced is discarded but the real cost to the environment is misunderstood: 1.3 billion tonnes of wasted food contributes 10% of worldwide total greenhouse gases.

Many strategies for reducing food waste have been proposed by environmentalists, government agencies and industry specialists. But the husband and wife creators of the EatBy App claim their app is the first practical personal tech solution to the problem of food waste. It is a simple to use Smart Kitchen App that effectively helps manage the food in your kitchen and lets you know when food items expire. The optional integrated shopping list will also help reduce buying too much food in the first place.

“We are under no illusion that our app will immediately solve this global problem,” Said Steffan Lewis, “But if only a few million people download and use it, then it’ll already make an impact and that’d be a great start. Obviously, we’d like everyone to use our app and benefit from it!”

The EatBy App is available for both Android and Apple devices. More information about the project’s history can be found at https://www.eatbyapp.com

Supplemental- Students in Vancouver, Canada feed 5,000 using ‘rescued food’

Helsinki’s Growing Reputation As World Class Food City

For many people, the first things that come to mind when asked about Helsinki are its northern location, the happiest people in the world, and functional design.

The Finnish capital’s high-quality and unique food culture, on the other hand, has remained a well-kept secret and often pleasantly surprises visitors to the city. In Helsinki, one can find numerous innovative restaurants, the oldest market halls in the Nordic region, the Teurastamo centre of urban and culinary culture, distilleries, microbreweries and other craft companies, such as bakeries and chocolate producers.

“The strengths of Helsinki’s food culture are its versatility, personality and a certain kind of uniqueness that combines local flavours and cultural influences from both East and West with a bold and innovative approach. The level of Helsinki’s top restaurants is illustrated by the fact that one restaurant has been awarded two Michelin stars and five with one Michelin star,” says Nina Vesterinen, Tourism Director at the City of Helsinki.

Helsinki wants to focus even more strongly on food tourism

Helsinki is currently implementing its Helsinki Tourism and Events Programme 2022–2026. The programme highlights the city’s vibrant urban culture with its events, visitors and restaurants as a key strategic priority for promoting the city’s vitality and wellbeing. Internationally, food has become an important appeal factor for tourism in recent years.

Restaurants play a key role in the vitality of cities. The restaurants in Helsinki have enormous and partly untapped potential, which can be used together with partners to develop the city as an attractive destination providing wonderful experiences for visitors. Helsinki will highlight the best aspects of the city as a food travel destination at the Matka Nordic Travel Fair this month by setting up Helsinki Food Court in cooperation with Food Camp Finland and Messukeskus.

The Matka Nordic Travel Fair in Helsinki is the largest tourism industry event in Northern Europe. In connection with the travel fair, Helsinki will also launch its own food culture strategy work. The aim is to make Helsinki a world-class food city of interest.

Finnjävel brings traditional Finnish dishes into the 21st century and to London               

One of the advocates of Helsinki’s developing restaurant and food culture is Timo Linnamäki, restaurateur and Chairman of the Board of Muru Dining, which operates several restaurants in Helsinki. Representing Muru Group at the travel fair will be the restaurant Pastis, which focuses on rustic French cuisine and a casual atmosphere, as well as attentive and individual service.

“So much is happening in Helsinki’s restaurant scene at the moment, the range of offerings continues to expand, and there are real gems offering unique experiences throughout the city. Muru Group’s restaurants are a good example of their versatility – our taste worlds vary from the French cuisine at Pastis and the fish and seafood dishes at Sue Ellen to the Italian cuisine at Fiasco and the pure Finnish flavours at Finnjävel.”

Restaurant food Michelin star

Photo: Finnjävel

Finnjävel originally began as a temporary pop-up restaurant but has since established its operations and gained its first Michelin star in 2021. In the same year, Finnjävel received the acclaimed Service Award for the best service in the Nordic countries.

“The concept of the restaurant is to serve the best Nordic flavours and to bring traditional Finnish dishes that are reminiscent of your grandma’s cooking into the 2020s with a new, innovative approach. We strongly believe in Helsinki’s potential as a restaurant city at the international level, and we will be promoting this message by opening Finnjäveli’s pop-up restaurant at COMO The Halkin Hotel in the Belgravia district of London from 21 March to 1 April 2023. The pop-up will also present the Helsinki Distilling Company and Finnish Gin. Our aim is to offer a unique food experience that attracts international interest in Finnish food culture, producers and ingredients and inspires people to travel to the source to experience more,” says Timo Linnamäki. For the Silo, Leena Karppinen.

Featured image: Tuukka Koski/ Koski Syväri, MyHelsinki Material Bank

Great Tips On How To Vary Your Meals

Do you get tired of eating the same or similar food every day? No matter how creative you might be in the kitchen, you cannot avoid repeating some recipes over and over again.

Healthy eating is usually linked with habits, as only in that manner you can keep your health in balance and keep diseases away.

Still, what to do when you get bored eating great all the time? Should you go after that burger? Should you indulge in high-sugar food?

Or you should do something completely unexpected? The answer is very simple as all you should do is vary your meals.

If you eat broccoli on Monday and don’t place it on your plate before Friday again, you are spinning your meals and your body will love it.

Here is how to vary your meals, so you can still eat healthily.

Do Not Ignore Sweets

Healthy eating doesn’t mean that you should completely forget about eating sweets, ever again.

No, eating well is more about balance and finding ingredients packed with high-quality products and no sugar or with a more natural sugary option. This is why vegan frozen desserts are always a great idea when you want to continue eating great, but enjoying that taste that homemade treats offer.

Frozen desserts are always easy to store and great to have around when you have unplanned guests.

Add Greek Yogurt To Your Diet

Ok, this is a life hack. Greek yogurt is not only great to store, and easy to carry with you, but it is also very beneficial when it comes to your health.

Greek yogurt is famous for its creamy and thick texture, making it great for salads or a nice addition to fruit salad.

Greek yogurt can be used alone, as a snack on the go, and you can choose between plain and flavored options.

Increase Your Protein Intake

When you include protein-based food into your diet, you will immediately start eating healthier and more diverse.

Nuts are packed with protein and snacking them throughout the day sounds great, right?

Food that is naturally rich in protein is usually great to eat as a snack, to mix with other ingredients, and serves perfectly for weight loss.

Here are some sources of protein that should make your diet more diverse instantly:

  • dairy products
  • nuts
  • peanut butter
  • eggs
  • beans
  • lean meat

Last But Not Least… Drink Water

Did you know that people are often just thirsty when they need food? This is because when a dehydrated body sends signs that it needs to be filled, the brain doesn’t dissolve immediately if you need water or food.

This is why people tend to overeat and later on realize that they just need more glasses of water.

Plus, drinking water regularly is important for your overall health so stick to it.

Five Extra Tips On Keeping Your Meals Diverse

  • Choose baked potatoes
  • Eat your greens first
  • Cook at home more often
  • Eat fresh fruit instead of dried one
  • Choose popcorn instead of chips

One extra tip: Get enough night’s sleep.

How Cardiovascular Disease Connects To Inflammation

 I bet we all have someone near and dear to our heart, who has been touched by cardiovascular disease. 

swelling

Public health and agencies such as Heart and Stroke Society have done an excellent job highlighting some of the key factors that are risk factors to cardiovascular disease.  These risk factors can include hypertension, diabetes, high cholesterol, obesity, alcohol, smoking, and stress. 

An overarching factor that exists within all of these risk factors is; inflammation. 

Inflammation can be defined as “the body’s attempt at self-protection; the aim being to remove harmful stimuli, including damaged cells, irritants, or pathogens – and begin the healing process.” The symptoms of inflammation are represented as heat, redness, swelling and pain.

There have been links made between chronic inflammation and some cancers, rheumatoid arthritis, atherosclerosis, periodontitis and hay fever. 

One of the key modifiable factors affecting inflammation that has been researched is diet.  Meals that are contain excess calories and inflammatory fats have been linked to causing spikes in c-reactive protein, a measureable maker of inflammation.  The Standard American Diet has been linked to higher inflammation rates due to the higher intake of omega 6 fatty acids compared to omega 3.  In contrast the Mediterranean Diet has been linked to lower inflammation levels due to higher content of omega 3 fatty acids, low glycemic foods, higher amounts of carotenoids and flavonoids found abundantly in fruits and vegetables. 

AmericanDietPyramidvsMediterraneanDietPyramidWEB

Excess body fat is also a component of inflammation as it a factory for inflammatory cytokines within the body, resulting in higher levels of inflammation. A study of postmenopausal women who where overweight or obese who lost 5% or more of their body weight had measurable decreases to their inflammation levels. 

Type 2 diabetes, the result of insulin resistance also has its roots deep in inflammation.   Again research has shown that more fat cells in the body result in a cascade of cellular signalling within the immune cells that results in inflammation. 

In the case of acute inflammation such a healing cut finger, physical symptoms would be typical; heat, swelling, redness and pain. Chronic inflammation does not display these same symptoms, instead havoc on the cardiovascular system can go undetected.  The process of atherosclerosis, the origin of cardiovascular disease is a result of the activation of the immune system during inflammation leading deposition and accumulation of cholesterol and tissue along the cardiovascular system.

From a preventative health standpoint it is important to combine the current treatment of cardiovascular health treatment with strategies to reduce inflammation.

Naturopathic Medicine as a preventative form of treatment has many options available to decrease overall inflammation within the body and can be used alongside conventional medical treatments.  For the Silo, Ashley Beeton.

A Cooking Journal With A Unique Interface- Not Connected to Smartphone

Here’s a cooking journal with a unique platform that helps you create signature recipes and becomes your personal cookbook. It’s a perfect booklet for all people who enjoy cooking and experimenting in the kitchen. The project first launched a couple of years ago on Kickstarter under the name Project Cookbook.

Project Cookbook 1If you want to get more creative with your cooking, but still make sure your ideas don’t melt away as fast as the food from your plates, Cookbook is the perfect fit for your kitchen.  Old SkoolThis cooking journal with a unique interface helps you develop signature recipes and create a culinary heritage. And what’s the best part? It’s not connected to your smartphone. It is a physical booklet that will become your trusted cooking companion and is destined to become your personal cookbook.

If other similar booklets are meant to simply copy and gather recipes of others, Cookbook’s idea and purpose is much different: after you equip the Cookbook with recipes of your choice, they simply serve as a starting point of your future cooking experiments. It features a development platform for every recipe where you can keep track of all the changes to the original recipe – whether it’s tinkering with your cooking process or changing the ingredients.

Project Cookbook Inside

After each try you can use the scoreboard to evaluate your dish, write down important notes for next time and keep a tab on who loves it the most.

The aim is to remind people that cooking is more than just following recipes. As the team puts it: ‘’We are hoping Cookbook will motivate people to develop their own recipes and create a culinary heritage, which they will be able to share with their friends, family and future generations.

Something like the notebooks our grandmothers used to have, but with a modern twist.

Cookbook also holds an encyclopedia which helps you with everyday pickles like finding the appropriate wine pairing or quickly converting cups into grams. A minimalist design of the book gives you a sense of coziness and at the same time allows you to personalize the final outlook of your Cookbook. For the Silo, Hana Gaber.

Glyphosate From Roundup Pesticides Does Not Belong In Canadian Food

Let’s cut right to the chase: Do you know what’s in your lunch?  We were curious, so we decided to investigate further.

We tested popular foods such as Cheerios, a Tim Hortons bagel, Ritz crackers and Fontaine Santé hummus and the results were overwhelming: 80 per cent of the foods tested contained the harmful chemical glyphosate. Glyphosate, Canada’s top-selling weed killer and key ingredient in Monsanto’s product Roundup, is of particular concern because of its links to cancer.

The unchecked use of glyphosate and widespread contamination of the foods that you and your children eat every day is not acceptable.

Just last month, a California court ruled that Monsanto’s glyphosate–based pesticide, contributed to an American citizen’s cancer. The court case revealed documents showing Monsanto manipulated scientific research and downplayed the risk of its products for decades. This case is just one of several thousand lawsuits against Monsanto (now owned by Bayer).

In Canada, the Pest Management Regulatory Agency (a department of Health Canada) recently reauthorized glyphosate for another 15 years. We are calling on the federal government to bring our outdated toxics and pesticide laws into the 21st century and remove harmful chemicals like glyphosate from our food. With your help, we can make this happen. For more information check out this report at whatsinyourlunch.ca   For the Silo, Muhannad Malas. 

Supplemental- Jurors give $289 Million USD to man they say got cancer from Roundup weed killer.

 

Wellness Blogger Offers These Healthy Summer Snack Recipes

“Every story and every memory from my childhood is attached to food,” Dawn Lerman writes. Our relationship with food starts at a very young age: what and how we eat is often determined by our environment and our upbringing. Our eating habits and snack tastes are cultivated by our family members’ relationships to food, for better or worse. Dawn knows this first hand. The author of the New York Times Well Blog series, “My Fat Dad,” shares her food journey and that of her father, a brilliant copywriter from the “Mad Men” era of advertising at Leo Burnett and McCann Erickson, in her book, MY FAT DAD: A Memoir of Food, Love, and Family, with Recipes (Berkeley; September 29, 2015; Trade paperback/$USD16.00).

Summer Snack Book Dawn And FatherDawn’s father was known for his witty ad campaigns; he was responsible for such iconic slogans as “Coke Is It,” “This Bud’s for You,” and “Leggo My Eggo.” Unfortunately, he was not able to use the same problem-solving skills when it came to his weight. Dawn’s father was obese as she was growing up —450 pounds at his heaviest. His weight would go up and down like an elevator, depending on what fad diet he was on–or what ad campaign he was assigned to. He insisted Dawn, her mother and sister adapt to his saccharine-laced, freeze-dried food plans to help keep him on track. Dawn’s mother never cooked and she witnessed her mother eat only one real meal a day—a can of tuna over the kitchen sink—while she dashed from audition to audition pursuing an acting career.

“As far back as I can remember, there was an invisible wall that separated me from my dad, a distance that I could never completely penetrate,” Dawn remembers. “His closest relationship was with the bathroom scale – his first stop every morning and his last stop every evening. The scale controlled his moods, our days, what we were going to eat and basically ruled our family life.”

Snacks were a particular downfall of her father, especially when he was working on fast food marketing campaigns. “My dad felt that in order to create a good slogan, you needed to believe in the products you were selling,” Dawn explains. “He was always the best customer for the food and drinks he advertised, testing them excessively—especially when Wells Rich & Green promoted him to head creative director for Pringles potato chips”

Listening to him crunch away canister after canister on the crispy snacks in the privacy of his room– trying to come up with the perfect slogan, Dawn knew she had to get inventive to help her dad get healthy while still staying inspired. At 9 years old Dawn had become the official chef for her family, turning her maternal grandmother Beauty’s Jewish weekly recipe cards into diet friendly meals and treats that would keep her dad motivated. It was her grandmother who instilled in Dawn a passion for cooking for oneself and others as she learned that the best food is prepared with the freshest ingredient.

One recipe Dawn developed during that time was her special homemade hot air popped corn coated in ranch seasoning. Upon trying it her father declared “Dawn now that you popped, you can’t stop!” That statement of delight was the kernel of an idea that took her dad around the world– filming highly attractive people on beaches and other fun places, joyfully indulging in Pringles potato crisps that exploded out of the can as the top popped off while the voice over announced…” Once You Pop, You Can’t Stop!”

My Fat Dad Summer Snack Book CoverDawnLermanThis spring and summer try these healthy and delicious snacks from My Fat Dad with no stopping required. The potato chip recipe, derived from that long-ago hot air popped corn recipe, can be enjoyed throughout out the day as they are satiating and nutritious. Pair it with Dawn’s Hummus recipe, which is loaded with protein. The combo of complex carbs, protein and healthy fats –will fill you up without weighing you down. A win-win for both mood, energy, and weight control!

Recipes below from MY FAT DAD: A Memoir of Food, Love, Family, and Recipes By Dawn Lerman

Berkley Books/2015

MY FAT DAD: A Memoir of Food, Love, and Family, with Recipes By Dawn Lerman  Berkeley / 2015 Trade Paperback/$16.00

Dawns Potato Chip Recipe

Herb Infused Ranch Style Sweet Potato Chips with Coconut Oil

Yields: 4-6 servings

These sweet potato chips are crunchy, slightly salty, and have that wonderful ranch taste. They are a healthy take on traditional store bought chips. They are fried in coconut oil– which not only helps the chips to brown beautifully, but aids in speeding up your metabolism. They are a constant staple in my formerly fat dad– 450 pounds, now 210 pound –snacking regime.

4 large sweet potatoes, can also use white potato’s or beets

1/2 cup coconut oil

1 teaspoon of dried parsley

1 teaspoon of garlic salt

I teaspoon of onion powder

1 teaspoon of minced onion

Sea salt for seasoning

Fresh thyme for garnish

Pre heat oven to 375 degrees, scrub potatoes to remove dirt. Then slice into thin, even pieces. You can cut them by hand or use a slicing attachment on a food processor. Rinse your potato slices in cold water. Now soak the slices in cold water for 30 minutes.

Drain the potatoes and lay them on a paper towel or paper keeping them slightly moist. Dip in bowl with herb mixture –dried parsley, garlic salt, and onion powder. Make sure chips are coated.

In a skillet melt the coconut oil over medium heat. When the oil sizzles place them in the oil for about 1 min till they get slightly brown. Do not over crowd the pan. Best to do in small batches. Use a slotted spoon or spatula to remove your chips from the coconut oil. Drain the chips on a layer of paper towels, and repeat till all chips have been fried and blotted.

Then place all the cooked chips on a baking sheet and bake for 1 minute. Remove and serve warm. Sprinkle with sea salt and garnish with fresh thyme.

*NOTE: if you do not want to fry the chips you can take coated chips, lay them out on a baking sheet sprayed with coconut oil and bake for 20 minutes at 375 degrees until golden brown.

Sweet Potato Hummus

Yields: 6 servings

If you are looking for a light, healthy snack this sweet potato hummus is bursting with flavor, spice and color. Because of its high protein content, it will help control your appetite and mood. My dad named it the caviar of hummus—exclaiming, that it was almost illegal for something so nutritious to be this delicious. Pair this with my Potato Chip recipe for the perfect blending of protein and carbs.

1 large sweet potato (about 9 ounces)

1 (15-ounce) can chickpeas, drained and rinsed

5 tablespoons olive oil (plus additional, as needed, for thinning)

2 tablespoons tahini

2 tablespoons fresh lemon juice

2 garlic cloves, peeled

1 teaspoon ground coriander

1 teaspoon ground cumin

¼ teaspoon kosher salt

Pinch of nutmeg

Position the baking rack in the middle and heat the oven to 425 degrees. Wrap the sweet potato in foil and bake in a shallow baking pan until it can be easily pierced with a knife, about 45 minutes. Transfer to a cooling rack and allow the potato to cool completely.

Peel the skin off the sweet potato and transfer to a food processor fitted with a blade. Add the chickpeas, olive oil, tahini, lemon juice, garlic, coriander, cumin, salt, and nutmeg, and process until smooth. If the hummus is too thick, add a little extra olive oil or water and process until the desired consistency is reached.

MY FAT DAD is as much a coming of age memoir as it is a recipe collection from Dawn’s upbringing and culinary adventures in Manhattan. Her recipes include some of her grandmother’s favorite traditional Jewish dishes, to healthier interpretations and creations. Her father’s life-long struggle with food, along with her grandmother’s love of cooking fresh foods, led Dawn to become a well-respected nutritionist, NY Times blogger and chronicle her story in her best-selling book. Today her dad is a healthy 210 pounds and vegan.

“Dawn Lerman grew up Jewish in the 70’s. I grew up Italian. Might sound different, but for the most part, it’s the same. Especially when it comes to food. The philosophy was simple, food = love. My Fat Dad hilariously and poignantly captures that essence. Whether you’re Italian, Jewish, or anything else you can relate to how family, food, and the love of both affect how we grow up, and live our life. Mangia!”

—Ray Romano, Emmy award-winning actor

“The Manhattan nutritionist was raised by a diet junkie who tried every regimen under the sun and food — or the lack of it — ruled her life. My Fat Dad is about her eccentric upbringing and her constant state of hunger as Albert imposed his wacky ways on the whole family.” The New York Post

“My Fat Dad is an exploration of the many ways food shapes our connection to family. It also includes many delightful recipes.” Michel Martin, NPR, All Things Considered

“It is clear Lerman ‘s life is centered around the table and she gives readers a seat at hers” Baltimore Jewish Times

” ‘My Fat Dad’ is a memoir of food, love and starvation” New York Daily News

ABOUT DAWN LERMAN, MA, CHHC, LCAT

Dawn Lerman Nutritionist Blogger AuthorDawn Lerman is a Manhattan based nutritionist, bestselling author of My Fat Dad: A Memoir of Food, Love, and Family with Recipes, and a contributor to the New York Times Well Blog. She has been featured on NBC, NPR, Huff Post TV as well as several other news outlets. Her company Magnificent Mommies provides nutrition education to student, teachers and corporation. Dawn counsels clients on weight loss, diabetes, high blood pressure, and other diet-related conditions. She is a sought-after speaker and cooking teacher and lives in New York with her two children.

For more information about Dawn, go to www.DawnLerman.net .

 

Mountain Biking In Nepal

 

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 H+I Adventures  returned to biking the Himalayas for the first time since Nepal’s devastating earthquake in late October 2015. Continuing to support and promote Nepal’s local tourism industry was a priority for the award-winning mountain biking specialists. Throughout all of H+I Adventures’ twelve-day mountain biking holiday in Nepal, riders experience some of the world’s most breathtaking climbs, technical descents, fast and flowing singletrack, and the most spectacular views from the roof of the world.

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“There’s never been a more important time to visit Nepal than now,” says Euan Wilson, owner, H+I Adventures. “We are deeply saddened by the devastation caused by the earthquake, but our friends, colleagues and partners in Nepal are resilient. We want to show mountain bikers that Nepal is safe and that the country is ready to welcome them with open arms.”

Led by a local Nepalese guide, H+I travellers will find themselves surrounded by five-mile-high peaks and stay in teahouses run by local villagers stocked with delicious food, cold beer and great conversation. Highlights include criss-crossing the Kali Gandaki Valley, the deepest valley in the world, navigating the legendary Annapurna Circuit and the lower Mustang region, and riding through Shivapuri National Park to the historic town of Bhaktapur. A hot-spring soak in the village of Tatopani provides some well deserved respite and muscular relaxation after what has been a full week of epic highs.

“We are very much back in business, and my team and I can’t wait for the new season to begin and to welcome riders back to our beautiful country,” says Mandil Pradhan, lead guide for H+I Adventures in Nepal.

Known for combining rich cultural experiences with adrenline-pumping trails and breathtaking climbs, H+I Adventures has created enriching opportunities for travellers to engage with local communities during each tour. For example, in Nepal, H+I mountain bikers visit with Himalayan thangka artists and witness how they create the most exquisite masterpieces, which can take years to complete.

Rates start at $3,196 USD per person, based on double occupancy, and includes Global Rescue, a world-class emergency service provider that offers medical and security evacuation assistances and destination reports. Small image

For more information visit: mountainbikeworldwide.com.
About Global Rescue

Global Rescue is a worldwide provider of integrated medical, security, intelligence and crisis response services to corporations, governments and individuals. Founded in partnership with Johns Hopkins Medicine, Global Rescue’s unique operational model provides best-in-class services that identify, monitor and respond to potential threats. Global Rescue has provided medical and security support to clients during every globally significant crisis of the last decade. Memberships start at $119 and entitle members to rescue and transport services to their home hospital of choice.

About H+I Adventures

H+ I Adventures specializes in premium mountain biking holidays. Based out of Inverness, Scotland, the company offers mountain biking trips in Namibia, Mexico, Slovenia, Spain, Yukon, Nepal, Ecuador and Whistler, with four destination trips in Scotland. They are committed to providing sustainable and responsible travel within the communities they visit. H+I Adventures is bonded by the Association of Bonded Travel Organisers Trust Limited (ABTOT)

Cooking With Toronto’s Steam Whistle Beer Is Versatile

Steam Whistle Beer RecipesSteam Whistle Brewing recently surveyed their fans, friends and followers on the brewery’s Facebook and  Twitter pages to find out if they had any interesting alternative uses for beer.

While many indicated that they prefer their beer for drinking, an overwhelming majority of the alternative uses for Steam Whistle involved using it when cooking, in one way or another.

“Beer is great for cooking because it is so versatile,” said Sybil Taylor, Communications Director for Steam Whistle Brewing. “Though wine is more commonly used in cooking, beer offers a balanced flavour, not too sweet or not too bitter, and adds a rich, earthy undertone to foods without overwhelming the dish.”

"Cheers" Sybil (Browne) Taylor Marketing Communications at Steam Whistle Brewing
“Cheers” Sybil (Browne) Taylor Marketing Communications at Steam Whistle Brewing

 

The following are just a few of the alternative cooking uses that came out of the survey:

Marinate Meat

Beer is slightly acidic, which makes it an excellent meat tenderizer. Beer also won’t alter the meat’s flavour as much as wine or vinegar-based marinades will. Slice halfway into the meat in rows of ridges to tenderize tougher cuts and to expose more of the tissue to the marinade. Pop into a covered dish, tupperware container or freezer bag with the marinade and refrigerate preferably overnight or at minimum a few hours before cooking.

Do not drink the marinate!

http://www.steamwhistle.ca/fun/recipe_detail.php?id=36

Braise Chops

Cook chops in a pan until browned on one each side. Add the beer to the pan and swirl it gently to combine all of the ingredients. Continue cooking the chops to your desired temperature, about 4 minutes for medium. Once the chops are finished, remove them to a plate and continue reducing the liquid in the pan until it reaches a glossy, gravy-like consistency and pour it over the chops.

http://www.steamwhistle.ca/fun/recipe_detail.php?id=136

Make Pizza Dough

Everyone loves beer with pizza, but what about beer in your pizza! Using your favourite beer in a pizza dough recipe will create a great tasting beer pizza crust. Then serve Steam Whistle Pilsner with your pizza – beer cuts through spicy heat and the carbonation cleanses the oil from the cheese and meat toppings and leaves you ready to taste more.

http://www.steamwhistle.ca/fun/recipe_detail.php?id=142

 

 

Steam Clams or Mussels

In a large steamer pot, mix a bottle of beer with a few cloves of garlic and some other tasty ingredients, then add a pound of clams or mussels. Steam until the shells begin to open. Easy as that! The beer imports a nice flavour.  http://www.steamwhistle.ca/fun/recipe_detail.php?id=116

 

Bake Beer Bread

Beer bread can be a simple  http://en.wikipedia.org/wiki/Quick_bread  quick bread or a   http://en.wikipedia.org/wiki/Bread  yeast-bread flavored with beer. Both  beer and bread have a common creation process: Yeast is used to turn sugars into carbon dioxide and alcohol. In the case of bread a great percentage of the alcohol evaporates during the baking process. Click here for a link to of our http://www.steamwhistle.ca/fun/recipe_detail.php?id=133  Steam Whistle Beer Bread recipes.

Want more? Try one of Steam Whistle’s 150+ recipes for http://steamwhistle.ca/fun/recipes.php Cooking with Beer at your next dinner party.  For the Silo, Jarrod Barker.

Gimme Steam Whistle

 

About Steam Whistle Brewing:

Steam Whistle Brewing, an independent brewery in Toronto, Ontario has a singular focus of making one beer of exceptional quality that Canadians can be proud of. They make their refreshing Pilsner with traditional brewing methods and only four, all natural ingredients (spring water, prairie malted barley, hops and yeast – all GMO free). Opened in 2000, the brewery was named Steam Whistle, drawing from the inspirational sounds of steam rushing from factory whistles, signaling the end of a fulfilling workday and a time for personal reward.  The brewery is housed in an old CP Rail Roundhouse, once home to the steam locomotives that helped pioneer this nation.

 

SipSup mobile linked Drinking Glass disrupts Conventions of Communication

SipSup3 SipSup  is a new beverage drinking glass that communicates with smart phones via app technology to become an interactive media display and storage unit. When you have finished drinking your beverage of choice, digital photos and videos you have dropped into your glass via the SipSup app are left behind. The SipSup app enables you to keep your special moments only for yourself (private) or to make them visible to every person who happens to tap their phone to your glass (public). The social interaction possibilities are endless- many of us already spend a lot of time at coffeehouses or pubs, consider bringing your glass along- it would be a great way to meet new people and discover new forms of interaction- all via your hi-tech SipSup glassware. SipSup1If that wasn’t enough, another feature called “post-it”, allows your guests to leave photos or videos on your glass and even write on a fun message. Hydration will never again be boring. SipSupLogoA Slovenian start-up that prides itself on ‘out of the box’ thinking, the SipSup team have taken an object we all use on a daily basis and given it new functions. SipSup will stand out from the other glasses in your kitchen because of it’s distinct curved shape designed to naturally fit your hand. It’s base resembles the ripple effect of a drop falling into water and was inspired by the notion of  “dropping moments into a glass”. You can get this great looking piece of smart glassware on Kickstarter. For more information email: marketingdirector@thesilo.ca

 

 

 

Click to view on I-tunes
Click to view on I-tunes

La Prochaine Soirée Du Restaurant Le Renoir

Renoir Sauvage

RENOIR SAUVAGE- Vous êtes cordialement conviés à la prochaine destination de l’Apéro Sauvage en cavale qui vous fait découvrir à chaque dégustation, un chef et un resto, en plus des merveilles de notre terroir sauvage. La prochaine soirée aura lieu le 3 septembre prochain sur la magnifique terrasse du restaurant Le Renoir, sur la rue Sherbrooke, au centre-ville de Montréal.

L’Apéro Sauvage en cavale propose des 5@7 de réseautage épicurien, de plaisirs gourmands pour tous les sens et de découverte des produits sauvages du Québec, en 2 ou 3 bouchées copieuses, en accord avec des vins et cocktails d’exception.  Cette édition très spéciale mets en vedette les champignons sauvages en 3 accords exceptionnels, crées par le grand chef Olivier Perret et le maître-pâtissier Roland Del Monte – MOF, du restaurant Le Renoir, en collaboration avec Terroirs Québec, Bobby Grégoire et Natalie Richard. Venez célébrer les champignons sauvages et les découvrir comme vous ne les avez jamais goûté, grâce au savoir-faire et à la créativité de deux grands maîtres de l’art gastronomique.

Renoir Sauvage 2

Achetez vos billets en ligne ICI.

Mercredi soirs jusqu’au 17 septembre

Venez faire votre propre cueillette de champignons sauvages avec le chef Perret! Tous les mercredis à partir de 18h, dans le cadre de l’Apéro Sauvage, en collaboration Terroir Québec.

Poêlée de champignons sauvages au choix sur tartines de pain grillé de la boulangerie Hof Kelsten, servi avec accompagnements saisonniers

RESTAURANT LE RENOIR

1155 Sherbrooke Ouest, Montréal, Québec, Canada, H3A 2N3

www.restaurant-renoir.com | 514-788-3038 | h3646@sofitel.com

Recover From A Hyper Summer By Using Theanine

 

While barbecues, sports leagues, family vacations, days at the beach and nights out with friends are fun, keeping up with summer recreation while maintaining a steady work schedule can be challenging, says Budge Collinson.

And before we know it, we’ll be back into the busy fall grind, getting kids up and off to school, participating in clubs and civic groups that have been on summer hiatus, and yes, before we know it, planning for holidays!

“We like to tell ourselves that there will be a period of rest before the next big thing, but usually there isn’t,” says Collinson, a food science expert with a passion for health and fitness. “The truth is, most of us like having full and often fast-paced lives, even if we tend to get worn out more quickly as we get older.”

Don’t resort to caffeine and other stimulants for a temporary energy boost, Collinson says.

“Replacing the nutrients that are depleted when you’re active is a much smarter way to maintain or increase your energy level, and many of those nutrients have long-term benefits as well,” says Collinson, who formulated an effervescent, natural multivitamin beverage called Youth Infusion, to make it easier to get all the essential nutrients and minerals in one 6-ounce drink.

He discusses the revitalizing powers of specific nutrients:

CoQ10 for that extra energy boost. Every cell in your body uses CoQ10 to produce energy, but your heart needs it the most. CoQ10 can help balance your blood pressure, and its mature aging.

Arginine to help with your endurance during workouts and your daily routine. Arginine helps the cardiovascular system by assisting in nitric oxide production, making the arteries more elastic. It also supports the functioning of your hormones and s waste and promotes wound healing.

Theanine helps support better moods. Theanine is a calming extract of green tea. Clinical research indicates that it helps focus a distracted mind. To a lesser extent, theanine has also been shown to reduce anxiety.

Resveratrol: a versatile antioxidant for term peace of mind. Resveratrol promotes healthy circulation, prevents cholesterol oxidation and protects your entire cardiovascular system from the effects of dangerous free radicals. Initial research shows resveratrol helps defend the body against a number of diseases, including Alzheimer’s, heart disease, cancer and diabetes.
Vitamin D – for when the sun isn’t as bright as Up to 90 percent of the vitamin D the body needs comes from sunlight, which is in much shorter supply after summer. Vitamin D is required for the regulation of the calcium and phosphorus in the body. It also plays an important role in maintaining proper bone structure and supporting immunity.

About Budge Collinson

Budge Collinson was the beneficiary of his mother’s natural health formula as a sick baby, which led to a deep interest in health and wellness at a young age. After years of research and seeing the growing demand for natural products with clinical support, he founded Infusion Sciences,
www.infusionsciences.com. Collinson earned a bachelor’s degree in food and resource economics from the University of Florida and certification from the National Academy of Sports Medicine. Recently, he became a member of the American Academy of Anti-Aging Medicine and consistently attends the Natural Products Expo, where he learns the latest science and news about nutritious ingredients. Collinson is also a go-to source for media outlets across the country for healthy lifestyle and food source discussions.

Why We March Globally Against Monsanto

It takes strength to usher in change and there's strength in numbers.
It takes strength to usher in change and there’s strength in numbers.

For those who are not aware of Monsanto or its global influence, I would like to provide you with some background information before explaining just why it is important to stand against the corporation and its actions.

 Monsanto is an international agricultural corporation which is based out of the United States. It originated in 1901 and has functioned mainly as a pesticide corporation but as of recently it has been implementing genetically engineered seeds. These seeds, which are being sold and grow in many parts of the world, do not have the ability to reproduce, thereby forcing farmers to purchase a new set of seeds from the company each season. In many situations, the farmers have no choice but to continue paying into the corporation because no other seeds are available in their area. Monsanto is also the leader producer (and creator) of the herbicide “Glyphosate” (a herbicide which is used specifically to kill weeds around the GM crops but leave the crops un-harmed. This is made possible through the genetic tampering of the seeds which makes them resistant to the herbicide).

Monsanto has been adamantly rejecting many accusations that have been coming their way in more recent years. In fact, they go out of their way to address the international conversation that has been taking place about their “terminator” seeds and their inability to reproduce (provide seeds that can then be planted the following season). They claim in a statement on their website that “Monsanto has never commercialized a biotech trait that resulted in sterile – or “terminator” – seeds” (Monsanto Website). The website is littered with fabricated stories, pictures of smiling farmers and claims that Monsanto has their best interests at heart. The truth is many farmers are struggling to make the expensive purchases of Monsanto seeds and herbicide. Debt is rising in rural areas around the world (India taking one of the hardest hits, with thousands of farmer suicides being said to be associated with debt owed to Monsanto and their inability to support themselves) and a countless number of individuals are suffering because of the negative side effects. Monsanto has a huge stake in the worlds production of seeds and is already working on spreading their patents to broccoli and eggplant despite international disagreement.

This is why we march. The global March Against Monsanto is a worldwide call of action aimed at informing the public of the long term health, environmental, and financial effects of genetically modified foods. Last years globalized day of action took place with over 2 million people took to the streets to express their opinions and attempt to reclaim the food systems. We march for seed freedom (because seeds are a source of life, and corporations should not have the ability to patent life), for the labeling of GMO foods, to promote organic and sustainable alternatives, to demand the accountability of those responsible for corruption, and to further the scientific research around GMOs. *name withheld on request 

 

 

 

 

Montreal’s top chefs prepared gourmet menu supporting Quebec Cancer groups

Olivier Perret (Executive Chef), Fisun Ercan (Barbounya & Su), Alexandre Gosselin (Chez Victoire), Christophe Morel (Chocolatier), Antonio Park (Park), Matthieu Saunier (Osco) and Olivier Potier (Pastry Chef). Click here
Olivier Perret (Executive Chef), Fisun Ercan (Barbounya & Su), Alexandre Gosselin (Chez Victoire), Christophe Morel (Chocolatier), Antonio Park (Park), Matthieu Saunier (Osco) and Olivier Potier (Pastry Chef).
Click here

 

Brief – An exceptional event at Sofitel Montreal’s Renoir restaurant which organized a special evening combining gastronomy, entertainment and generosity to benefit the Quebec Breast Cancer Foundation and The Cedars Cancer Institute, on January 22nd  2014.

Our Executive Chef, Olivier Perret, who was touched by cancer, gathered his Montreal Chef friends who each prepared a dish as part of the 6-course gourmet menu served that night: Fisun Ercan (Barbounya & Su), Alexandre Gosselin (Chez Victoire), Christophe Morel (Chocolatier), Antonio Park (Park), Matthieu Saunier (Osco) and Olivier Potier (Pastry Chef).  See Supplemental below for menu listing CP 

The success of that evening was due, for the most part, to the participation of our guests of honour, Ms. Mitsou Gélinas, spokesperson for the Quebec Breast Cancer Foundation, Mr. Andrew Carter, spokesperson for The Cedars Cancer Institute, Ms. Heidi Hollinger, Canadian photographer and Ms. Gabrielle Destroismaisons, Quebec singer.

Many sponsors also took part in the event, including Moët & Chandon, Ogilvy, Maison Birks, Porter Airlines and Pro-Staging, as well as generous donators who contributed prizes for the raffle and auction: Atout France, Club Med, and Air Canada Rouge.

Montreal Golden Mile Sofitel Luxury Hotels

We would also like to thank the Azrieli Foundation for their generous donation, as well as our Sofitel Ambassadors whose fantastic work and involvement to this cause were instrumental in the success of this evening.

All the profits from this event as well as the money raised by the silent auction, more than 27,000$, will be donated to the two foundations.

Foundation Cancer du sein du Quebec

A registered charity, the Quebec Breast Cancer Foundation has a mission to fund research and innovation, support women affected by the disease and their families, and promote their interests, as well as making breast health a priority through education and awareness initiatives. In the past five years, the Foundation has granted more than $17 million for the fight against breast cancer.

Situated in Montreal, Quebec, The Cedars Cancer Institute is a hospital-based charity whose mission is to provide comprehensive cancer-care and funding to patients and health care professionals at the McGill University Health Centre specifically adult sites the Royal Victoria Hospital and Montreal General Hospital and, through its Sarah Cook Fund to Pediatric Oncology at the Montreal Children’s Hospital. For the Silo, Stéphanie Segoura

 

From left to right: Mitsou Gélinas (spokesperson for the Quebec Breast Cancer Foundation), Andrew Carter, (spokesperson for the Cedars Cancer Institute), Francine Cléroux (Chief Executive Officer, Quebec Breast Cancer Foundation), Sharon Azrieli Perez (Soprano), Stephanie Segoura (Sofitel Montreal General Manager) and Jeff Shamie (President of The Cedars Cancer Institute).
From left to right: Mitsou Gélinas (spokesperson for the Quebec Breast Cancer Foundation), Andrew Carter,
(spokesperson for the Cedars Cancer Institute), Francine Cléroux (Chief Executive Officer, Quebec Breast Cancer
Foundation), Sharon Azrieli Perez (Soprano), Stephanie Segoura (Sofitel Montreal General Manager) and Jeff Shamie
(President of The Cedars Cancer Institute).

From left to right: Olivier Potier (Pastry Chef), Christophe Morel (Chocolatier), Fisun Ercan (Barbounya & Su), Olivier Perret (Renoir), Alexandre Gosselin (Chez Victoire), Matthieu Saunier (Osco), Heidi Hollinger (Canadian photographer), Gabrielle Destroismaisons (Quebec singer) and the Chefs joined by Armelle Tardy-Joubert (President Atout France in Canada)
From left to right: Olivier Potier (Pastry Chef), Christophe Morel (Chocolatier), Fisun Ercan (Barbounya & Su),
Olivier Perret (Renoir), Alexandre Gosselin (Chez Victoire), Matthieu Saunier (Osco), Heidi Hollinger (Canadian
photographer), Gabrielle Destroismaisons (Quebec singer) and the Chefs joined by Armelle Tardy-Joubert
(President Atout France in Canada)

 

Supplemental- Menu as served-

Renoir

Renoir

Renoir

 

Sofitel, World Class Hotels & French Elegance

Sofitel is the only French luxury hotel brand with a presence on five continents with 120 addresses, in almost 40 countries (more than 30,000 rooms). Sofitel offers contemporary hotels and resorts adapted to today’s more demanding and more versatile consumers who expect and appreciate beauty, quality and excellence. Whether situated in the heart of a major city like Paris, London, New York, Shanghai or Beijing, or nestled away in a country landscape in Morocco, Egypt, French Polynesia or Thailand, each Sofitel property offers a genuine experience of the French “art de vivre”.

Sofitel Legend and & Sofitel So are two labels that come to enrich Sofitel Luxury hotels. Sofitel Legend hotels are iconic and mythical; they are often centuries-old listed heritage buildings: Sofitel Legend Metropole Hanoi, Sofitel Legend The Grand Amsterdam and Sofitel Legend Old Cataract Aswan.

Sofitel So hotels are new « boutique hotels » characterized by a stylish focus on contemporary design by famous architects and/or embellished by international celebrities from the world of fashion, design or art: Sofitel So Mauritius Bel Ombre, Sofitel So Bangkok and Sofitel So Singapore (2013). Discover Sofitel on www.sofitel.com

 

Kraft Foods Canada Must Remove Yellow Dye From Kraft Dinner

LetterstotheSilo Dear Silo, you probably know Kraft Dinner — the easy-to-make, tasty, comfort food in the blue box. It’s one of the most popular grocery items in Canada — some actually call it Canada’s national dish.

But there’s a troubling reason why Kraft Dinner is bright orange when it’s ready to eat. Kraft uses chemical colouring that serves no purpose for flavoring or nutrition. This chemical — labelled as Tartrazine or Yellow 5 — has been linked by experts to serious health issues like asthma, skin rashes, and hyperactivity in children.

And while those chemicals are not used in other countries, Kraft Dinner sold in Canada and the United States still includes it just to make the food a brighter colour.

Keeping this chemical in KD is an unnecessary potential risk. That’s why we, Vani and Lisa, started a petition on Change.org demanding that Kraft remove Yellow 5, an unnecessary ingredient, from Kraft Dinner immediately. Click here to sign our petition.

We are two women who work to educate others about the benefits of eating real food and avoiding unnecessary chemicals. Although we stopped buying Kraft Dinner when we found about the risks of artificial colouring, we know that it’s a staple for millions of families around the world — many of whom can’t afford to buy other, more expensive products.

Okay so it might take an extra 10 secs, but it's a good idea to read the ingredients in all the food you pick up. Case in point- yellow5 or Tartrazine
Okay so it might take an extra 10 secs, but it’s a good idea to read the ingredients in all the food you pick up. Case in point- yellow5 or Tartrazine

We’re asking that Kraft remove this chemical from KD because it can eliminate a potential health hazard while not changing the taste of the food at all. Kraft doesn’t use these chemicals in the United Kingdom due to wide health concerns, so we know it’s possible to do the same in the Canada. And as one of the largest food companies in the world, Kraft could set a precedent for other companies to do the same.

Petitions on Change.org have forced companies to remove ingredients before — including huge companies like Gatorade, Starbucks, and Tide — and we think we can add Kraft to that list with our petition.

Click here to sign our petition asking Kraft to remove Yellow 5 from Kraft Dinner sold in the Canada. If they can do it for other countries, they can do it here.

Eat well,

Vani Hari and Lisa Leake

Supplemental-  Material Safety Data Sheet (United States) for Tartrazine / Yellow 5  from sciencelab.com  In Canada, WHMIS categorizes Tartrazine as Class D2B which is TOXIC