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Quick ‘n Easy Veal Stew

adapted from Prep time:  15...

A Friend With Pie is a Friend Indeed

We’ve been talking a lot about pie lately, it seems.  There are a few...

Celebrating Their First Sweet Year

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Vendor Profile: Debi Savela-Lacroix

I grew up in Graham & Armstrong Ontario.  There I learned to...

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It's market time again! Can't wait to see all your smiles upstairs at my Breathe Live Believe, Green Yoga & Spiritual Sangha and Whole Foods Vegan booth at the Thunder Bay Country Market :D

Stop by between 8am and 1pm (earlier if you want to ensure you get what you want!) for some delicious vegan and raw vegan home made healing foods. This week it's superfood central! High nutrient density food = high vibrating body/mind/Spirit <3

(R) raw vegan (T) transition(part cooked, part raw) (F) fermented (S) superfoods

On the Menu:
Maca Magic Cheesecake (R,S)
White Chocolate Green Tea & Kale Swirl Torte (R,S)
Chocolate Immunity Torte (R,S) - with 14 medicinal mushrooms!
Chocolate Ganache (R,S)
Chia Chai Pudding with Spirulina (R,S)
Energy Balls (R,S) - with goji berries again :)
Brazil Nut Milk - Plain (R)
Brazil Nut Cream (R)
Brazil Nut Cream Shots - to fix your market coffee or tea from Waking Giant: single shot, or a double
Kombucha (R,F) oolong/yerba mate blend
Kombucha Starter Kits
Lentil Sprouts (R)
My Favourite Hummus (T)
Spicy My Favourite Hummus (T)
Herb & Garlic Hummus (T)
Herbed Bean & Lentil Soup 1L
Broccoli Carrot Coriander Cream Soup 1L
Leek & Potato Soup - hot and ready to eat in at my mini bistro, or take home.

#rawesome #veganwholefoods #vegan #organic #superfoods #foodthatheals #livingfood (3 photos)
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Hi folks. Welcome to Shikha's kitchen @ Farmers Market this saturday. Put some spice in your life.We have special Chicken Curry/W Potetoes,Beef Vindaloo & Aloo Baingan (Eggplant/w potetoes) this weekend served with Rice Pilau. Butter Chicken, Chana masala, are also available & served with Rice Pilau.
Plz. Try our own blend of spices, with no MSG, no artificial food color & no preservatives, are on sale now. Any 2 bottles for $15 only. Tamarind chutneys are also available 2 for $ 10 only.
We offer cooking classes also & it will be a life time experience. Plz call us @ 807-707-3156.
Eat healthy & Live longer.
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Papa Bare is down at the Green Living Show in Toronto this weekend showing how it's done Northwestern Ontario-style with Bare Organics' bare-y best products.

If you or someone you know will be near the Show this weekend, tell them to stop and say hi to Dan at Booth #818. Wishing you good luck at the Show, Dan, and a safe trip home!
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All set up!! Can't believe it's finally here! The Green Living Show runs tomorrow through to Sunday. Be sure to check out all the great events and stop in to visit Papa Bare at booth 818. Free admission if you bring electronics for recycling! Spread the word...

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Liesl from Pie.ology on our second floor says their Easter Dinner pre-order deadline is this Sunday, so be sure to see her or Dan at Market this weekend if Pie.ology Hand Pies feature in your Easter Dinner planning.

Liesl's got two inventions for your delectation this Easter: Hot Cross Pies, little round pies stuffed with her signature apple filling and "crossed" with sweet oozy cream cheese frosting; and Easter Dinner Pies which are full of sweet and tender ham and creamy scalloped potatoes. (3 photos)
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One of the cool things about many of our vendors is their customer-oriented development processes. We like to use Pat and Henry of H&P Jams & Jellies as an example, because they've developed a group of trusted patrons they regularly turn to for feedback.

"Here," one of them will say, handing over a bottle. "Try this and let us know what you think." Who says no to that?

Garlic and Red Pepper Jelly was the latest. We were late with our feedback, and by the time we chatted with Pat about it, they'd already produced Version 2.0 based on what others had told them.

Version 1.0 of this jelly was really tasty spread over Slate River Dairy's Yogurt Cheese on crackers. It was also really pretty to photograph because of the bright red pieces. The only improvement we - and everyone who submitted feedback before us, apparently - suggested was to find a way to evenly distribute the red pepper through the jar. The bright red pieces floated to the top as the jelly set, leaving the bottom half of the jar more garlic than red pepper. Still delicious, but missing half the fun.

Pat and Henry have neatly solved this by pureeing the red pepper in Version 2.0, and feedback on that says the flavour is now just right. We haven't cracked a jar yet to find out if it photographs as well as Version 1.0, but it's definitely going on the running list of Entertainment/Deluxe Treat Foods Found at the Market.

Anybody else try this one?
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