Bryce Yoga

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A few years ago I discovered the amazing talent of Dice Iida-Klein and Briohny Smyth. They are both such incredible yogis and I began to follow their work. They’re from LA, but travel around the world teaching workshops and giving teacher trainings. (They also teach online classes at http://www.yogaglo.com and http://yoganonymous.com). I never imagined that they would ever come to Montreal, but they did! When I found out, I was so shocked that I went a little crazy. My friends thought I was nuts! The thing is I had seen pictures and videos of them practicing yoga, but I didn’t know how they would be as teachers. I soon found out that not only are they “good” at yoga, but they can teach! I know that sounds weird, but I truly believe that there are some people that are just meant to teach, whether it be yoga or something else. Dice and Briohny known as Bryce, definitely have the gift! It was the first time that I took a workshop and felt like I actually learnt something. I have incorporated what I learnt that weekend in my daily practice and it feels so good 🙂

Check them out at http://bryceyoga.com and follow them at http://instagram.com/bryceyoga

p.s. follow me on instagram!! http://instagram.com/kellmdavid

21 Facts

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Lufa Farms

Screen Shot 2013-12-29 at 10.55.04 AMA while ago I went to visit Lufa Farms Headquarters in Montreal, Quebec. In 2011, Lufa Farms built the world’s first commercial rooftop greenhouse. They now have two rooftop locations in Montreal and are looking to build a third. It was really awesome to go visit the greenhouse and hear how everything works. First off, they don’t use soil to grow their fruits and vegetables. They use coconut fibre! Due to the fact that they don’t use soil, their products are not considered organic in Canada, because the mined nutrient salts used in hydroponics are nonrenewable. Secondly, they recirculate 100% of their water as well as use rain and storm water. Thirdly, instead of using pesticides to take care of pests, they use biological controls. This method works by having living organisms throughout the greenhouse. For example, they use ladybugs to control aphids that damage plants. Lufa Farms also saves energy, reduces fossil fuel consumption, and composts to prevent waste from ending up in landfills.

What I love about Lufa Farms, is that everything is fresh and local. You order all your fruits and vegetables online and they will pack it at 5:00am the same morning that you receive your basket. They do not deliver directly to your home, but there are hundreds of pick up points all over Montreal. I’m lucky enough to have the greenhouse 10 minutes away from my home, so I can pick it up there!

For more information about Lufa Farms visit their website: http://montreal.lufa.com/en

Bladder Cancer

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Last month I walked 5k to raise money and awareness for bladder cancer. Bladder Cancer Canada is a charitable non-profit corporation that raises funds for research and plans fundraising events across Canada. This year I attended the 5k walk in Montreal, Quebec. This was the second year that Montreal took part in this walk and I am so happy they did. As a Montrealer and bladder cancer survivor, I was really proud of my city for taking part in the fight to raise money and awareness for this disease. At the opening ceremony of the walk I learnt that bladder cancer is the 5th most killing cancer in Canada, but only 17th when it comes to fundraising. Lets try and change that!! As with all cancers early detection is so important and I am an example of just how important it is. Had I been diagnosed earlier, I wouldn’t have had to have my bladder completely removed. That may not be the case for everyone, but it is just an example of how crucial time can be when it comes to a diagnosis. If you have any symptoms, do not hesitate, go see your doctor. My hope is that the word will spread about bladder cancer, not just in Canada, but around the world and that we will one day find a cure! If you would like to help me on my journey or just raise awareness about bladder cancer, please join me my next walk or visit Bladder Cancer Canada to find a city that is hosting a fundraising event near you!  I’m always open for questions should you have any 🙂

To donate or learn more about Bladder Cancer Canada and how to help raise awareness, visit this website: www.bladdercancercanada.org

Mung Bean and Quinoa Soup

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Inspired by: http://www.rachaelray.com/recipe.php?recipe_id=5474

Ingredients

1/2 cup whole green mung beans

1/2 cup quinoa

2 tablespoons coconut oil

1 shallot, minced

1/4 teaspoon asafetida

2 teaspoons ground turmeric

2 teaspoons dried dill weed

5 cups vegetable broth

2 large handfuls chopped kale and spinach (1 handful kale, 1 handful spinach)

1/2 of a juicy lime or lemon

Salt and pepper to taste

Method

Soak mung beans in water at least 1 hour before cooking. Rinse the mung beans and quinoa under cold water.

Heat the coconut oil in a pot over medium heat and add the shallot. Cook until translucent, about 5 minutes. Stir in the asafetida, mung beans, quinoa, turmeric, and dill, and cook for a few minutes until heated through. Add the vegetable stock and bring to a boil, cover and cook at a very gentle boil, stirring occasionally, for 40 minutes. The beans should be starting to split open.

Add the kale and spinach to the pot and return to a boil, reduce the heat and simmer, covered, for about 10 minutes. Add salt and pepper to taste. Ladle the soup into bowls and squeeze in equal amounts of lemon or lime juice and serve.

Pumpkin Season!

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It was Canadian Thanksgiving last weekend and in my family that means pumpkin pumpkin pumpkin! Some of my relatives came to visit from Toronto for the holiday and I was so excited that I thought I would try out some new pumpkin recipes. I searched through cookbooks and over the internet to find a recipe that I thought my stomach would enjoy as well as something my family would like. I came across these two recipes and I thought I would give them a try. Pumpkin soup from wheatfreemom and pumpkin pie from ohsheglows and they turned out great! Both recipes call for canned pumpkin, but I believe fresh is always better, so I made them from two sugar pumpkins. My uncle has never been a huge fan of the pumpkin we serve every year, but I gave him a bowl of soup to try just in case, and guess what? he ate the whole thing and asked for seconds! If you’re not a big pumpkin eater, I would suggest substituting the pumpkin with butternut squash for the soup. I haven’t tried it myself, but I’m sure it would be just as delicious! Below are the recipes for both. Enjoy 🙂

Pumpkin Soup:

1 796mL can pumpkin puree

1 400mL can coconut milk (reserve 3-4 tbsp. of coconut cream from the top of the can to garnish the soup)
4 cups gluten-free vegetable broth
2 tbsp. maple syrup
½ tsp. dried ginger
salt and pepper, to taste
pumpkin seeds, as needed to garnish the soup (allot approximately ½ tbsp. of seeds for each portion)

Start by combining all of the ingredients from the pumpkin puree to the dried ginger in a medium to large size pot. Place it on the burner and bring the soup to a boil over medium heat, stirring occasionally. Once it starts to bubble you can turn the heat down to a simmer. Season with salt and pepper to taste and serve. Garnish with a drizzle of the reserved coconut milk and a sprinkle of pumpkin seeds on each bowl.

From: http://wheatfreemom.com/blog/recipe-gluten-free-vegan-pumpkin-coconut-soup/

Pumpkin Pie Filling

**I cheated a little and bought a gluten free pie crust instead of making my own 🙂

2 & 1/4 cup canned pumpkin (not pumpkin pie filling)

1/2 cup natural cane sugar or brown sugar

1/4 cup full-fat coconut cream (or almond milk)*, softened

1 tbsp Earth Balance, softened

1/4 cup pure maple syrup (other sweeteners may work, but the flavour will change slightly)

3 tbsp arrowroot powder (or cornstarch)

2 tsp vanilla extract

2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

pinch of ground cloves

From: http://ohsheglows.com/2011/11/20/vegan-pumpkin-pie-three-ways-classic-rustic-gluten-free/#ixzz2i8fLFdyI

Thanks wheatfreemom and ohsheglows for the great recipes!!

Apple Peanut Butter Sandwich Without Bread

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I found this recipe for a gluten free alternative to a peanut butter sandwich. Just use apple slices instead of bread!

Ingredients

2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 teaspoon lemon juice (optional)
3 tablespoons peanut or almond butter
2 tablespoons semisweet chocolate chips
3 tablespoons granola

Method

If you won’t be eating these tasty treats right away, start by brushing the apples slices with lemon juice to keep them from turning brown.

Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.

From: http://blog.wayspa.com/wayspa-recipe-tuesdays-apple-peanut-butter-sandwhich/