Kelly Childs - Are YOU living your life yet

Black Magic LOVE Cake - Really??!!!

2012-02-01T16:51:00.003-05:00

YESSS!!!! This IS torture.....working in this environment surrounded by Vegan and Gluten Free Goodies, all day long. This particular recipe has taken the cake though. I even had some samples for breakfast!!

I created this crazy cake recipe that is deep and dark and rich with Black Cocoa and a touch of balsamic vinegar and frosted with Pink Champagne Frosting....Our Black Magic Love Cake will absolutely blow your mind (and the person you are trying to impress on Valentine's)

I promised I'd share the pictures of this decadent cake so here it goes (this cake serves 1 to 6):

We carved out the centre....

...and filled it with Chocolate Caramel Sauce

And then topped it back up again like nothing ever happened!!

Our finished, heart-shaped, "Black Magic Love Cake for Two"

We finished it in Pink Champagne Frosting whipped so light!!

In a round version as well...

I sliced our sample cake into 6 little pieces and it was enough for me.

AAHHHHHH!!!!!

It doesn't get any better than this.....deep, rich, dark chocolate......serves 1 to 6...

Who knows what kind of trouble you can get into on Valentine's. Play fair!! Buy two so you can each have one!

Are you living your life yet,

Kelly Childs

The GFV Baking Co and Kindfood have done it again!! xo

Cacao and Coconut Granola

2012-01-29T15:27:00.002-05:00

This is now one of our best sellers at Kindfood and GFV Baking Co. Every time I make it, it is sold out by 5pm that day. I think more and more people are realizing the benefits of eating raw food and allowing this food to keep it's nutrition and enzymes intact. The GFV Baking Co is going to be making more of these types of products in the very near future and the good news is too is that it's shippable!!

What is so great about this granola is that it has so many purposes. It can be used as healthy energy snacks for your children's lunch boxes, breakfast cereal and top it with almond milk and bananas, it travels well in car or in a plane, it's perfect for hotel rooms when you can't find good food to eat (bring your granola!!!), crumble it over your coconut milk ice cream,...there are so many ideas!!!

If anyone is new to dehydrating, it is so darn simple. Don't under estimate how talented you really are!! I've put a note at the bottom of the recipe if anyone wants to 'bake' it instead. My thoughts are that if you keep your oven on as low of a temperature as possible, it will be best to slow bake it. Good luck and let me know if you have any questions by placing comments at the bottom.

Cacao and Coconut Granola

2 organic apples, cored & chopped

2 ripe organic pears, cored & chopped

¼ cup maple syrup

4 tbsp coconut butter

1 cup date paste (soaked dates and then pitted and thenprocessed. You can save the date water to sweeten your green smoothies the nextmorning)

2 tbsp lemon juice

1 tbsp vanilla extract

1 tsp cinnamon

1 tsp sea salt

½ cup cacao powder (raw cocoa powder)

1 cup raw sunflower seeds (soaked for 2 hours or more and thendrained a)

2 ½ cups raw almonds (soaked for 4 hours or more and thendrained)

2 cups raw pecans (soaked for 2 hours and then drained)

¾ cup coconut, shredded and unsweetened, (soaked for an houror so and drained)

1 ½ cup raw pumpkin seeds (soaked for 2 hours and drained)

1/2 cup RAW cacao nibs (folded in at end)

1 cup raisins (folded in at the end)

1. In the food processor, place the apples, pear, maplesyrup, coconut butter, date paste, lemon juice, vanilla, cinnamon, salt, cacao powder and ½cup of the sunflower seeds and blend until very smooth. Transfer this mixtureinto a large mixing bowl. Do not wash out the processor!

2. Add the remaining ½ cup of sunflower seeds, almonds, pecans,pumpkin seeds, coconut to the food processor that has not been washed. COARSELYchop the nuts and seeds in a few pulses. Add them to the bowl with the appleand pear mixture. Add cacao nibs and raisins and combine well with a large spatula.

3. This is the fun part! Dehydrating! Spread the granolamixture on your Teflex sheets (1cm thick) and dehydrate for 8-10 hours at 115F. Flip thegranola over onto the screens and peel away the Teflex sheets. It will smell sogood by now!

Continue dehydrating for another 10-14 hours. (Or until youcan’t take it anymore and MUST try it.) Break into pieces once it’s cooled andstore in an airtight glass container in the fridge. This is the best way tokeep it fresh longer.

I have never tried it in the oven but I think it would work.Ideally you want to do it in the dehydrator as that is what keeps food raw andall the nutrition intact. As soon as you bake it in the oven, it eliminatesnaturally occurring enzymes and other phytonutrients you want to take into your body in a raw, uncooked state.

I've added some cranberries to this batch- easy to add afterward.

Oven method: Put parchment paper on your cookie sheets andspread out granola mixture on to them. Bake at the oven’s lowest (200F) temperatureuntil firm to touch 2-3 hours. Remove Cookie sheets from oven and flip over the mixture by placing acookie sheet on top of another cookie sheet and then peel away the parchmentpaper from the mixture. Bake for an additional 2 hours (or until crispy and alittle browned) . Remember, granola hardens more as it cools so you don’t wantto over-bake it and break your teeth!

Please Read: I have never baked this recipe before, I only dehydrate it…sothese baking times are very much a ‘guesstimate’. Please monitor this granola.These ingredients are expensive and you don’t want to waste them.

I hope you enjoy this granola as much as we do!!

Are YOU living your life yet,

Kelly

The Vegan Bake-Off of 2012!!!

2012-01-28T10:34:00.002-05:00

Yes, we've entered!! It's so exciting to have been invited to compete in this event in Toronto on February 4th, 2012.
I'm including the link just in case you want to attend. It's a $10 admission and wow, do you ever get to sample some killer goodies.

Toronto Vegan Bake-Off

It's a surprise what goodies we have decided to enter but I promise they will be unlike anyone else's....

Oreos!!!

a happy customer...

Dulce De Leche

Mile High Brownie

Chocolate Caramel

Hippy Cake Cupcake

Our NEW BAKERY Name!!

2012-01-26T08:04:00.003-05:00

We created a new name for our bakery that totally identifies with what we do...(organic) Gluten Free and Vegan Baking. That's it. Delicious, Healthy. Life Changing.

We named it the GFV Baking Co. .....and we're finding it catching on very quickly.

I just wanted to give you all a quick update with the link for our GFV Baking Co. Blog and also, a new website is being created as we speak. YAY!!

So much to do and so little time.....here's the link and enjoy. Be sure to forward to all your friends.

Kelly xo

GFV Baking Co. Blog

Happy New Year (and some great ideas!)

2012-01-05T14:33:00.002-05:00

Happy 2012 to everyone on this beautiful planet.

My awesome hubbie, Ken Childs

It’s hard not to be grateful this time of year when I can reflect and count my many blessings that have been bestowed upon me in my life. My forever adoring husband Ken, my dazzling and brilliant daughter, Erinn; her dashing boyfriend Mike; his wonderful family; my warm and loveable home; my spicy and HOT mom, Colleen; and my beautiful sister, Shannon; her fantastic husband, Peter and their two uber-amazing kids, Connor and Lizzie-Loo-Hoo. I have my health, my undying passion (that no one can take away), my business called Kindfood and the GFV Baking Co. to share my love of food and people and my genuine concern for the health and direction of the population on this planet…..we live in such a fascinating day and age of opportunity and I’m so fortunate to have been given this platform to reveal the health choices and life-changing options we all have in our life.

Erinn and Kelly - BFF's!!

My Spicy and Hot Mom, Colleen

Me, Erinn and Mike

Shannon and Connor and Lizzie Loo-Hoo

Almost everyone makes New Year's resolutions. It is a way to begin anew and leave old skeletons behind. Yet, isn’t it funny that by February each year, many well-intentioned attempts to make changes in one's life get quickly forgotten with hardly a glance back in time.

Why are so many well-intentioned resolutions never fulfilled?

Shannon and me - 1967

Life happens. That’s really it. Sometimes we make too big of a commitment about a resolution that overwhelms us and is too difficult to accomplish and gives us every reason to give up and fall off the wagon. If individuals choose goals that are more easily attained on a daily basis, the success rate for New Year's resolutions may improve along with the quality of life. Keep it simple and attainable, no pressure…. just accept yourself fully and move forward with the excitement of something new. I’ve included some potential resolutions you could work on for 2012. Try to think about one or more of these new ideas in your life. Any one of them will be sure to change the way to look at things again.

I know it’s January 5^th and I’m a little late out the gate to share this with you but I was out of town and had the chance to feel and write about what was important this year. It’s not about just losing weight or finally quitting smoking or even cutting back on your red wine consumption (yup, very hard to do). These are life changers for sure, but I’m talking about connecting on another level like really changing your foundation that YOU have been built on. Got it? A change that will filter down into your kids and be absorbed by your husband (or wife), your boss will eat it up and so will all your friends and other family members. It’s being content and happier. Make a decision to be happy. Only you can do that for you.

There is so many things we should be grateful for, like our warm bed, choice of food, abundant clean water, being able to communicate in a literate society, being safe and warm on a cold day winter’s day……being grateful for waking up in the morning is always a good place to start.

I want to add more to this thought about being happy with your life and I feel that it is so much more difficult to be grateful if life is physically painful every day. I know I may sound like I’m heading out to left field here but I really think that if our focus was making our bodies healthy and happy on the inside, it couldn’t help but radiate out toward the outside. You’d be walking around like a glowing tomato or a beaming leaf of radiant kale or something like that. We all want to glow; we want what those ‘happy people’ have. Contentment, deep love for one another and ourselves, deep connection to the spiritual side of life and accept what is. It comes from within…..and if you aren’t eating well you can never be well. (Simple enough)

My thoughts for 2012......

1. Avoid MSG and Artificial Sweeteners. Crazy important!!

These deceptive hidden ‘killers’ certainly make food taste better but at what cost?? These are neurotoxins that do not do anything to contribute to your health in any positive way. They manifest many disease conditions such as cognitive and neurological disorders and dysfunctions, cancers, pancreatic and insulin disorders too. They contribute to ADHD and Autism and the list goes on and on. What I find is that the more 'processed foods' people eat, the more they are inclined to suffer from these ailments. Kids are especially prone as they are growing quickly and any kind of arificial harmful chemical and wreak havoc on brain and nervous system development (See my post about Excitotoxins here) Excitotoxins and Nitrites. Think WHOLE unprocessed foods and have fun in the kitchen making your own food!

2. Avoid GMO Foods. Why would you want to eat them?

Foods that are genetically modified are done so at the expense of life-building nutrients and a healthful environment. Genetically modified crops destroy the ground in which they're grown, damage natural environmental life cycles and cause a variety of nutritional deficiencies and digestive disorders. Our genes are weakening and mutating to accommodate GMO nutrition and therefore we end up having stressed bodies and we pass these weaknesses on to our children. The most common GMO crops are corn and soy, but all foods can be GMO so be vigilant and look for your organic options in your produce section. It does make a difference.

3. Buy and Eat Local.

There is no greater statement than this…. kind to your body and to the planet and to your local economy. Supporting local growers and artisans supports the community in which you live. Locally grown food can be produced on smaller farms, providing positive support for sustainability. It’s so much fun going to farmer’s markets!!!

Organic Green Smoothies!

4. Eat Organic.

Eating organic foods provides natural nutrients to sustain life and build healthy immune systems. Organic food is real food, without additional chemicals or foreign genes added to alter its makeup. Integrate organic foods into your diet throughout the year until it becomes a primary eating style.

5. Go Vegan one day a week.

This is such an awesome thing to do!! In 2007 the World Cancer Research Fund report recommended limiting the consumption of red meats such as beef, pork ad lamb because of a ‘convincing’ link with colorectal cancer. Links have also been found between high meat diets and obesity and heart disease. Reducing the antibiotics, saturated fats, casein, hormones, etc., from one’s diet is move in the right direction. My recommendation is to go meat-free (and yes, that includes dairy) for two weeks and feel and see the results, but we are talking realistic ideas here and for most, two weeks can sound daunting so this is about keeping our commitments, right? One day a week, anyone can do so let’s get busy. I have recipe ideas here on my blog and also, I can provide resources/book ideas for meal creation. This is not hard I promise.

The rewards are HUGE and just by doing this for one day, your sleep, digestion, skin, and mental clarity (just to mention a few) can all see improvement.

Try Meat-less Monday (they have tons of ideas) Meatless Mondays

The Physician’s Committee for Responsible Medicine does a great job promoting their 21 day Vegan Challenge. I encourage everyone to check this site out. There is so much to learn on it.

PCRM (Physician's Commitee for Responsible Medicine) 21 Day Kickstart Vegan Challenge

6. Use only Natural Medicine

Avoiding pharmaceutical drugs can shed more light on real health. In 2012 try to venture out of comfort zones and seek more alternative approaches to health care. Many health problems can be treated with natural medicine with outstanding results, healthier outcomes and funny enough, lower cost to the consumer. When you eat more fresh organic vegetable and fruit, you also get more naturally occurring vitamins and minerals - so keep up the good work! Also, nothing beats getting a half hour of sun a day…. powerful Vitamin D is a cure-all (funny enough, it's really a hormone that is produced in the skin when the sun's rays are upon us and is essential to 'life'- I'll be writng much more about this in the next few weeks).

7. What are YOU Grateful for?

Every morning when I wake up, I have my journal beside my bed. I reflect on my life for a few minutes and begin to write what I grateful for. My husband and having him beside my every morning when I wake up, my beautiful daughter who is also my best friend, that she is in a great relationship, my cozy bed, my eyes so that I can see this beautiful world, the brilliant animals we share this planet with,
my funny mom, my dad who has always guided me and is still doing so as my 'Guardian Angel' now,
my desire to help people, my cooking and baking skills, I’m grateful for the people I have helped already……I can go on forever. To appreciate what you have rather than focusing on what you don't have provides grounding, shifts the mind's focus and creates a sense of satisfaction and contentment with one's life. You visualize and feel uplifted in that moment of writing and stay more centred through the day with these loving thoughts. Try it and see what happens!!

I love this blog: ZEN Habits. It has really shown me that a simple life is more. Be sure to bookmark it.

My Smiley Friend at Farm Sanctuary

8. This is the BEST!!….Smile More Often!!!

A smile is a ball of light moving between people, leaving a mark of happiness on both the “smile-er” and the “smile-ee”. Smiling connects people from the heart without words, and its effects linger for much longer than it takes to create a smile. Smiling relieves stress, boosts the immune system, lowers blood pressure and releases endorphins that act as natural painkillers. Go for it!!! It’s a win-win for everyone.

Let’s have our best YEAR ever and make EVERY day count. This is your life to live, no one else can do this for you, and I want you all to live it the best way you possibly can.

Happy New Year to you all......Love Kelly

Are YOU Living Your Life Yet....

Be sure to come visit us at Kindfood in Burlington, ON

399 John St

905 637-2700

info@kindfood.com

Kindfood Christmas Goodies!!!

2011-12-16T12:05:00.000-05:00

Here is Mike and Me.....our latest video from this morning showcasing our Bakery at Kindfood.
Watch and enjoy first hand what we are making for this Holiday Season....
Be sure to order your favourites for Christmas before it's too late!!!
Merry Ho Ho!
P.S. Don't forget we are shipping our brownies to your doorstep, if needed. Call us at 905 637-2700 for orders.

It's Christmas Again!!

2011-11-30T14:38:00.000-05:00

It’s Christmas Again!! (and maybe it's time to re-think our values)

My mom used to say that as you get older-life goes faster and to enjoy it while I’m able. I try to do this every day.

I’m now approaching the infamous “5-0” and I see, even more so now, how we are all caught up in the fast-paced consumerism lifestyle and I have to say this out loud, “Why? Why is it so important for all these gifts under the tree, why is it such a priority to have the most ‘this’ or the biggest ‘that’?” What if we thought about this time of year like we have never before? What if we found out we had the power to prolong someone’s life? What if we could give the gift of a ‘quality’ life? A gift that is priceless to some people. What if we could really do that? Would you help them?

As we get older, our values change, our priorities change, and the direction of our life sometimes changes too. Usually it’s an event that encompasses a loss and we ask ourselves how could we have helped it to have never happened.

My passion lies somewhere in there. In that deep desire to share the knowledge and passion associated with teaching others about a disease-free, pain-free, inspiring life through eating right. I help people harness that power through food choices, classes and online education.

A very special motto I use for my emails goes like this, “Most people work hard and spend their health trying to achieve wealth. Then they retire and spend their wealth trying to get back their health.” This says it all. We spend our entire lives chasing the idea that living the dream of wealth is what is of utmost importance and then we realize that if we don’t have our health, we cannot enjoy any of our wealth. We cannot enjoy our spouses, our children, our grandchildren, our hobbies, our homes, our cats or dogs, ….our LIVES!

This Christmas Season, Kindfood and GFV Baking Co is promoting the “Gift of Health”. By following our website, my blog or coming into our bakery, you will get some great ideas for Christmas. All of our baked goods are non-processed, free of saturated fats, free of refined sugars, no GLUTEN, eggs or dairy either. We believe that, “You are what you eat”, so this Christmas- make yours healthy and inspiring.

Are YOU living your life yet.

Kelly Childs

Co-Founder and Owner of Kindfood and GFV Baking Co

Burlington, Ontario

399 John St.

905 637-2700

Christmas 2011

Cream of Celery Root and Green Apple Soup

2011-11-03T18:53:00.000-04:00

YUMMM!
So here I am with a few veggies on hand and they all look awesome! But what do you do if you have some onions, green apples, leeks, a green cauliflower and a celery root?
Well, you know, you make SOUP. Duh! (I know I'm not funny).
It's a cool damp day here in Burlington, Ontario, Canada and I really needed some 'space' so I left the Kindfood early to get some writing done. BUT- Of course I got sidetracked in the kitchen. Writing? Who wants to look after deadlines!! The kitchen is the best and my most favourite room in the house (to procrastinate in) and I love nothing more than hanging out in it and creating some new dishes to tantalize you all with (and my husband too)

This looks soooo good!!!

Celery Root with Green Apple Soup

2 medium yellow onions, chopped

2 garlic, minced

1 leek, diced

4 stalks celery chopped

2 green apples, chopped

1 tbsp olive oil

½ cup water

4 cups veggie stock (buy an organic brand at the store)

2 cups organic green cauliflower (or white if you have it)

3 large celery root

2 cups unsweetened So Delicious Coconut Milk

1 tsp sea salt

1 tsp lemon juice

Combine the onions, garlic, leek and olive oil in a 10 to 12L stockpotand cook over medium high heat, stirring frequently, for about 6 minutes oruntil the onions begin to brown slightly. Add celery stalk, green apples and ½cup water and sauté a few minutes more.

Add the 4 cups of veggie stock, cauliflower, and celery roots and coverthe stockpot. Bring to a boil over high heat, reduce the heat to medium, andsimmer about 10 to 12 minutes or until the vegetables are tender. (Thevegetables should be just covered with the stock. If it is a little low, addmore stock.)

Puree the vegetables and all the liquid in the blender in batches (neverfill the blender too high or it will be messy!!!), adding the coconut milk witheach batch. Return the blended soup to the stockpot and simmer.

Diced cooked vegetables ready to be blended.

In the Vitamix- just after blending

Ready for the seasoning and warming it up agian before serving

Stir in the salt, lemon juice, and pepper, adjust seasoning if needed. Warmgently and garnish each bowl with some finely diced green apple. Swirl in some coconut milk or cashewcream (recipe to come). Serves 6 (you can easily freeze what is left over)

Topped with Cashew Cream and diced green apples

This is a perfect cold weather soup and living in the Great White North is the perfect excuse to make it.

Are YOU living your life yet....LIVE AWESOME!!!

Kelly

About Me...

2011-10-19T15:48:00.000-04:00

Kelly Childs - 'Are YOU living your life yet'

There are a lot of things in life that I love, one is food; especially whole plant-base food and making people fall in love with it. It’s bringing them pleasure and health all in one, more or less like having your cake…and eating it too.

My father was a very passionate man. Whatever he did, he did it as best as he could possibly do. Yes, he was a perfectionist and I suppose I inherited a big part of that trait. For him it was a pride thing too, and it made him feel good knowing that he gave it his all. This passion wasn’t just shared in his creations or artwork or his designs; it was also instilled in me through his teachings and his meticulous attention to detail.

When he created an outdoor pretend bakery for me, with the full size bake ware, counters, oven and make-believe electricity, at age six, he didn’t realize he started a fire inside me. I began with simple ingredients, like water and dirt and the odd twig. In very little time he would become my first customer. He sat through my very first sales pitch and listened intently to my imaginative descriptions of the variety of baked goods I had made with the freshest and most natural ingredients. He was equally impressed with the imaginary taste of my cookies, tortes and cupcakes, without even taking a real bite.

Through the years, my love of food has taking me all across the continent. As my palate progressed, the one thing that has always remained constant is to “eat well”. I was taught that you are what you eat, and perhaps I can claim my health and outlook on life has much to do with that. My lust for learning about nutrition and its connection to longevity and vitality continued as my bookshelves overflowed.

Quite possibly, The China Study, written by T. Colin Campbell, was the pivotal point for me changing to a total vegan diet. It resounded deeply in me as it all made sense, and it immediately threw a twist into my baking artistry (What??!! No eggs? No butter?). After years of recipe creation, I finally did that same sales pitch, but it was now to my husband, and it was the real thing. It was at that moment, he said, “it’s time to share these with everyone” that convinced me I was on to something very special.

Within months, I opened my very first Gluten-free Vegan Bakery and Café, named Kindfood. Kind to your body, kind to the planet, and kind to the animals, I now had a place that I could share my passion and love of healthy food to everyone.

Almost immediately, Kindfood earned a reputation for being the healthiest place to eat and grab a treat. Within the very first ten months, Kindfood won six first place awards from being the “Best Bakery” to the “Best New Business”. We began to build a following, and requests for cooking classes and seminars poured in. I love to share what I know, and inspire others to be the healthiest they can be through plant-based nutrition. When people taste one of my Gluten-free, Vegan, Refined Sugar-free, Soy-free, Cholesterol-free, Casein-free, Corn-free, Peanut-free, Organic, Fibre-rich and Protein-rich baked goods, they say more times than not, “this is the best ___________I have ever tasted!” and “this can’t be vegan or gluten-free??!!, Is it??”

With all the years of studying and learning, baking, recipe creation and fine-tuning my ‘works of culinary art’, the reaction of pleasure from people who eat my food and taste my baked goods is undeniable, and is what inspires me to show and teach countless others that “eating well” can taste amazing. By being great for your health, good for the planet and kind to all living things, it seems a far cry from my early mud pie days, but in retrospect, the passion was born from those early years and has now manifested into something beyond culinary imagination.

Be inspired in your life!!!

Are YOU living your life yet.....xo

Kindfood's website

Kelly Childs' New Facebook Page launch

Here it is!! Vegan Gravy!!!

2011-10-07T13:11:00.000-04:00

I'm sorry for keeping you all waiting for this...I'm sure you're anxious to plan out your big meal this Thanksgiving.

This is a versatile gravy. It can also be used a base for stews so get creative and enjoy the comfort taste of this multi-purpose gravy.

Vegan Gravy

2 cups of rice milk (plain) or coconut milk (unsweetened by So Delicious)

2 tsp arrowroot starch (dissolved in 4 tsp rice milk)

3 tbsp nutritional yeast (found at Whole Foods or Health Food stores)

1 tbsp miso (mellow flavour) (Whole Foods or Health Food Stores)

1 tsp Dijon or Stone Ground Organic Mustard

1/8 tsp cracked black pepper

Heat the rice milk (Or So Delicious Coconut Milk Beverage). Whisk in the dissolved arrowroot and stir continually until starting to thicken.

Add nutritional yeast, miso, mustard and cracked pepper and continue to whisk until yummy. SO EASY!!

Note: to thicken more, you may need to add up more arrowroot. Please never add arrowroot directly into the gravy as it will clump. Always dissolve in a liquid first.

Makes 2 cups

You may add sautéed mushrooms or sauteed diced onions.

Have a very happy holiday weekend!!

Kelly

VEGAN STUFFING!! Yeah!!!

2011-10-05T11:20:00.000-04:00

What are the holidays without STUFFING?!! This is a short and sweet intro and for most people, the ‘best stuffing ever’ needs no introduction, just the family time to sit down and lovingly devour it. Please don't make this for your 'special' guests that are on restrictive diets of any sort. This is a recipe for everyone to enjoy.

You’ll love this recipe (did I say LOVE?!). Make a ton of it, as it will be the MAIN course I’m sure….

Best Stuffing EVER!

Vegan and Gluten Free Stuffing

11 cups of fresh or stale Gluten Free and Vegan ½” bread cubes

2 tbsp + 1 tbsp olive oil (go for a good brand)

1 tbsp melted Earth Balance- Soy Free

1 tbsp fresh garlic, minced

1 cup onion, finely chopped

1 ½ cup celery, finely chopped

½ cup parsley, finely chopped

1/8 fresh thyme, minced

1 tsp dry rubbed sage

1 tsp dried thyme

½ tsp black pepper

2-3 cups veggie stock

Preheat oven to 400F

1. Toast bread cubes on a large baking sheet until golden brown. Set aside. 5-10 minutes.

2. Heat 2 tbsp of olive oil and 1 tbsp of Earth Balance in a large skillet over medium heat. Saute onions, garlic, and celery until soft.

3. Put sautéed veggies into bowl with toasted breadcrumbs and mix, preferably by hand. This is the gentlest way to do it and give it love…

4. Add thyme, parsley, sage and dried thyme and pepper (and optional sea salt). STIR.

5. Drizzle with olive oil and STIR WELL.

6. Add 2 cups of veggie stock and mix until absorbed. Add another cup gradually until the mixture becomes moist but NOT soggy. K?

7. Bake in a COVERED Casserole dish for 25 minutes. You can also uncover the casserole dish at the end to brown the stuffing for 5-10 minutes.

8. Don't hold back! Hurry Hurry! Beat everyone else to the table!!!

Happy (Canadian) Thanksgiving to everyone.

Kelly

Vegan Holiday Nut Loaf

2011-10-05T11:08:00.000-04:00

I love eating a plant-based diet! I really do. Foods taste better. I feel better. The planet sings better and the animals are happy too!

There’s so much freedom to be had when eating a plant-based diet and when your meal doesn’t have to be centred on an animal product. The world is yours for the taking. Taste buds change and flavours, textures, spices all encompass your mouth in a way never before felt.

(Just think too: No chance of contamination from poultry products and having to worry about your disinfecting your chopping block, soaping your hands, and utensils, no sterilizing of the sink from a turkey sitting in it - is a thing of the past. There’s no chance of ‘undercooking’ or overcooking a turkey and also, NO saturated fats come from this main entrée. It’s all a win win)

So here it is: My EASY awesome recipe turns out perfect every time. Healthy and delicious…

Vegan Holiday Nut Loaf

Ingredients:

2 large onions, finely chopped

2 cloves of garlic, minced

1 ¼ cup chopped fresh organic mushrooms (any kind you like)

¼ cup finely chopped green pepper (optional)

1-2 tbsp Earth Balance

3 cups organic carrots, grated

1 ½ cup organic celery, chopped

3/4 cup flax meal (mixed with 1¼ cup water and let sit)

½ cup + 1 tbsp chopped organic walnuts

¼ cup sunflower seeds

½ tsp sea salt

½ tsp dried basil

½ tsp dried oregano

¼ tsp pepper

3 cups soft Gluten Free bread crumbs

Directions:

1. In an iron skillet, heat well on medium heat and sprinkle a slight amount of salt in the skillet. Then add 2 tsp olive oil to coat the pan. This will help to make it a ‘non-stick’ coating.

2. Add onions and garlic to heated skillet and sauté until soft.

3. Add Earth Balance, mushrooms and green peppers and cook until tender.

4. In bowl, combine the mushroom mixture, carrots, celery, flax meal mixture, walnuts, sunflower seeds, sea salt, basil, oregano and pepper. Mix well.

5. Add Gluten Free breadcrumbs and combine well.

6. Coat a 9” x 5” x 3” pan with a non-stick spray, then line it with wax paper. This will ensure it won't stick. Transfer the veggie mixture to the prepared pan. Bake at 350F for 1 hour or until your 'meat' (yuk) thermometer reads 160F. Let stand for 10 minutes before jumping in a slicing it.

This is easily sliced and served with Vegan Gravy!

Thanksgiving is here! (My first of a Series of Thanksgiving Recipes For You to Enjoy at home)

2011-10-04T12:02:00.000-04:00

As I said in an earlier post, I LOVE pumpkin. It is a comforting flavour, easy to work with and full of nutrition that we really don’t get enough of during the other seasons.

Pumpkin is incredibly rich in vital anti-oxidants and vitamins like Vitamin A (A cancer protective anti-oxidant and one serving of pumpkin gives us 246% RDA). This humble backyard vegetable is very low in calories yet a tremendous source of Copper, Magnesium (Bone Health), Calcium (who needs a cow?!), Phosphorus, Potassium. It is also an excellent natural source of poly-phenolic flavonoid compounds like alpha and beta-carotenes (carotenes convert to vitamin A in the body), lutein (eye health), zea-xanthin (natural UV filter) and cryptoxanthin. Pumpkin is also rich in B Vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid- which helps us all with stress management.This is just to name a few of the anti-aging and nutritious qualities of pumpkin.

...And the Seeds?? Well, they are full of fibre! As well as, protein, iron, niacin, selenium, tryptophan (brain food) and zinc!

In one lovely beautiful, colourful vegetable, we get a powerhouse of nutrition all packed into one big round veggie. Plants are an amazing source of nutrition just waiting for us to explore and enjoy. Just think if you ate for the whole rainbow of colours in the vegetable world, how healthy you’d be!

I’ve included a main dish today for you to enjoy this Thanksgiving weekend. I love this dish! It’s one of my favourites and will make your Thanksgiving table look like you slaved all day over a hot stove.

Look for my next post tomorrow for another YUMMY surprise MAIN dish for Thanksgiving. Think Stuffing (without our turkey friend) and…..(I’m not telling :))

Vegan Pumpkin Risotto! (with some added diced pumpkin)

Pumpkin Risotto

Ingredients:

1 yellow onion (diced)

2 clove garlic (minced)

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine. I prefer an ‘oaky’ Chardonnay

4 cups vegetable broth

1 cup canned organic pumpkin

1 tbsp nutritional yeast

1 tsp fresh ginger, grated or minced (much better than ground ginger)

1 tsp nutmeg

¼ tsp cinnamon

1 tbsp chopped fresh basil

1 tbsp Earth Balance

½ cup roasted pumpkin seeds (roasted in oven)

salt and pepper to taste

Preparation:

1. Roast Pumpkin Seeds in oven for 5 minutes or until brown.

2. Saute the onion and garlic in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two.

3. Slowly add the wine and stir.

4. Start to add the veggie broth, ½ cup at a time. I know this is a little time consuming but you must allow the moisture to cook off before adding the next ½ cup. Stir frequently.

5. Add pumpkin, nutritional yeast, ginger, nutmeg, cinnamon, basil, Earth Balance, pumpkin seeds, salt and pepper. Stirring well, and cook for just a few minutes, until heated through.

Garnish with Roasted Pumpkin Seeds, cashew cream and fresh basil.

Vegan and Gluten Free Pumpkin Cheesecake!!

2011-09-29T13:58:00.000-04:00

Just in time for our Canadian Thanksgiving....see how generous I am?!!! Now you get to make our ridiculously yummy cheesecake at home- wherever you are on our beautiful Planet Earth.

I don’t know about you but I’m ADDICTED to pumpkin. This time of year makes me go nuts for it…..Pumpkin Soup, Pumpkin Sauces (so good on pasta!!), Pumpkin Cookies, Pumpkin Muffins, Pumpkin Stews, PUMPKIN CHEESECAKES (Oh Yeah!!). When I think of autumn and the beautiful colours and coolness in the air, pumpkins and spices like cinnamon, cloves, ginger and nutmeg are what instantly come to mind. This crazy awesome recipe is the MOST requested recipe during our fall season by our customers at Kindfood.

At our home for Thanksgiving, my husband Ken, our daughter Erinn and her boyfriend Mike all fight for the last piece and I have to say, we have been known to eat my pumpkin cheesecake for breakfast the next day (because I usually make 2 cheesecakes as they keep really well in the fridge). You call this recipe a VERY healthy alternative to other pumpkin cheesecakes out there. BUT!!! Beware of its addictive qualities.

When turning down the oven temperature while baking the cheesecake, I like to leave the oven door open for about 2 minutes to allow the heat to escape and prevent my cheesecake from over-baking and "puffing up" or developing cracks.

I love this with a little cashew whipped cream (well okay, I guess I can give you my secret recipe...."soon to be revealed") dolloped on top with a sprinkle of cinnamon and nutmeg.

Vegan and Gluten Free Pumpkin Cheesecake

(with our famous World Peace Cookie Crust.)

Makes one 10" cheesecake. The Prep time should be about 20 minutes.

Ingredients:

• World Peace Cookie Crust or other cookie crust (RECIPE BELOW and you must do the crust first)

• 1 tbsp Egg Replacer Powder

• 1 tbsp hot water (or a little more)

• 24 ounces (3 8-ounce tubs) dairy-free soy cream cheese, such as Tofutti

• 1 cup sucanat

• ¼ cup maple syrup (up to 1/3 cup if you wish it more 'maple')

• 1/2 cup pumpkin puree

• 1 tsp tsp ginger

• 1 tsp cinnamon

• ½ tsp allspice

• ½ tsp nutmeg

• pinch salt

Preparation:

1. See recipe below for our Kindfood crust. Using a 10” spring-form pan, and allow the crust to cool completely on a wire cooling rack prior to preparing the filling.

2. Preheat the oven to 400 F.

3. In a small bowl, using a small whisk, whisk together the Egg Replacer powder with the hot water until gooey. Set aside.

4. In a food processor add the dairy-free cream cheese with the Sucanat until mixture is fluffy and smooth. Add the Egg-Replacer mixture, pumpkin puree, cinnamon, allspice, nutmeg, ginger and salt and continue to mix until mixture is combined. (Try not to take too many samples- I love this batter!!!!)

5. Pour the pumpkin mixture into the prepared crust and bake for 5 minutes at 400F. Open the door for 3 minutes to let heat escape and turn oven down to 275F and bake for 40 minutes more. This helps with evenly baking it.

6. Be sure to run a sharp knife around the edge of the cheesecake after removing the cake from the oven, to prevent it from sticking to the sides of the spring-form.

7. Allow the cake to cool completely on a wire cooling rack, then refrigerate for at least 2 hours before serving. Serve cold.

Kindfood Crust Ingredients:

• 2 cups finely ground World Peace Cookies or Chocolate Chip cookies

• 1/4 cup agave nectar or maple syrup

• 1/3 cup soy free Earth Balance (melted)

• pinch of salt

Preparation:

1. Preheat the oven to 375 F. Lightly oil or grease (with dairy-free soy margarine) a 9”-10” spring-form pan, pie plate or desired baking dish, and set aside.

2. In a food processor, process the cookies until chopped.

3. Add agave nectar or maple syrup, melted Earth Balance and salt, and process for just a minute, or until the mixture just barely holds together. Press the mixture into the prepared pan with your hands.

4. Bake for 7-10 minutes or until lightly golden brown. Allow to cool completely on a wire cooling rack before using.

CAN YOU SAY YUM??!!

Vegan WEDDINGS!!

2011-08-25T13:04:00.000-04:00

Who says being vegan is a deprived way of eating and living??

And, this one just happens to be Gluten Free and Nut Free as well.

Our Mile High Brownie Wedding Cake

No saturated fats, no casein, no soy, no processed ingredients, no cholesterol, all Organic and Fair Trade.
Made with love...

Where to order: Kindfood Bakery

It looks like Veganism is gaining in popularity!!!!

2011-08-19T11:56:00.004-04:00

How many times a day do you hear someone talking about being vegan/vegetarian or they know of someone who is? (More and more!!) How many people are becoming increasingly aware of the food they are eating and subsequently what it is doing to their bodies? How many people are realizing that the very source of their daily "food" or "nutrition" is what is HURTING them..... do you think that most people know that 98% of diseases are preventable through nutrition? (I'd like to think they are starting to.)

The scary truth is we have been so brain-washed for decades into believing what the doctors, media and government says and promotes, we take it as the gospel truth and find it so utterly difficult to sway from it. After all, it is how we have been raised and it is our very essence, our very being. We have been bombarded with commercials, our public school teachers, family doctors, next door neighbours, our moms and dads, our grandmothers and grandfathers, our specialists in hospitals, to believe we need to eat a certain way for decades!!! We need our glass of milk at every meal. We need our 'protein'!!! We need our 'calcium'!! We've been told that the diseases we end up contracting, we have been predestined to end up with. "My dad had high cholesterol so I'm going to end up with it", "My mom got breast cancer so odds are I'll end up with it", "My family has a history of Diabetes so I know I got Diabetes because my mother and father both have it". YIKES!!! I say don't surrender.

Guess what?? The only thing hereditary is the way we eat!!!!!! We have inherited our families' way of eating all of our lives. That is it. Sure we may carry the genes for the diseases our parents or grandparents have but we have the POWER to keep those genes turned "off" with a healthy plant-based diet. Again, I say don't surrender. Our genes are all perfectly fine. It's how we eat that can actually alter are predisposition to having Coronary Heart Disease, Diabetes, Auto-Immune Disorders, ADHD, Autism, etc. When we eat foods that are acidic, casein, high in animal-based saturated fats, animal hormones, chemicals, antibiotics, etc, it can turn our cells "on" and that can "turn-on"the diseased cells within our bodies. Who wants that to happen? gosh, not me.

When people say that eating a whole food plant-based diet is radical I tell them that carving open someone's chest to correct their Coronary Heart Disease with open heart surgery and perform a triple bypass is radical. I say that having to be on daily drugs (expensive too and all with side-effects) and be shot up a couple of times a day with insulin and risk the chance of losing my limbs and all the while living a shortened life is radical because of being diagnosed with Diabetes. I say living with cancer is radical and so is chemotherapy and radiation. Don't you?

Here is a convert!! The BEST example and advocate for a healthy whole food, plant-based diet (vegan) is Bill Clinton. He's proven that ANYONE can do this. Really.

Bill Clinton- happy and vibrant!

The Former President Clinton now considers himself a vegan. He's dropped more than 20 pounds, and he says he's healthier than ever. His dramatic dietary transformation took almost two decades and came about only after a pair of heart procedures and some advice from two trusted doctors (Dr. Dean Ornish and Dr. Caldwell Esselstyn). Clinton decided to make profound changes in his diet. it was that or he would die as he had a family history of Coronary Heart Disease (therefore carries the genes for heart disease).

"I essentially concluded that I had played Russian Roulette, " Clinton said, " because even though I had changed my diet some and cut down on the caloric total of my ingestion and cut back on much of the cholesterol in the food I was eating, I still - without any scientific basis to support what I did - was taking in a lot of extra cholesterol without knowing if my body would produce enough of the enzyme to support it, and clearly it didn't or I wouldn't have had that blockage. So that's when I made a decision to really change."

The former president now says he consumes no meat, no dairy, no eggs, almost no oil. His blood work is great, his vital signs are awesome, his energy levels are through the roof, and there is no evidence that he is destined to have heart disease. It's actually quite the contrary and has been reversed.

Now I don't call that radical, I actually call it brilliant. What's wrong with a long and healthy life for all of us.......No excuses allowed.

Are YOU Living your life yet?

Here's Bill Clinton's interview.
Bill Clinton interviewed on CNN by Dr. Sanjay Gupta

Excitoxins and Nitrites (Nitrates)

2011-07-24T20:52:00.009-04:00

Dr. Russell Blaylock is an astounding neurosurgeon. Twenty-six years of practicing medicine and he has now decided to hang up his practice and he is now exclusively involved in research. His experience and studies are astounding. His primary research is excitotoxins, brain function, and nutritional protection of the brain. To say the least, I find it fascinating.

Excitotoxins are a special group of amino acids that are the building blocks of protein that we call glutamate, aspartate, and cysteine. Food manufacturers add tons of these excitotoxins to foods of all kinds…yes, including baby food! The only reason glutamate and similar excitotoxins are added to foods is because they enhance the taste of foods. They also need the foods to be addictive

Monosodium Glutamate (MSG), a very popular excitotoxin, triples the amount of insulin the pancreas creates, causing rats (and humans) to become obese. It can also cause brain damage in your children, and this chemical could effect how your children's nervous systems formed during development so that in later years they may have learning or emotional difficulties. MSG is a dangerous brain-toxic compound that should not be added to ANY food. MSG is not the only taste-enhancing food additive out there that damages the nervous system. There is a whole class of chemicals that can produce very similar damage. They all share one important property: When neurons (brain cells) are exposed to these substances they get all ‘excited’ (hence, excitotoxins), until they deplete themselves from exhaustion. Several hours later, these neurons suddenly die, as if these cells were excited to death. This is called brain damage.

The FDA and food manufacturers have become very smart. They are disguising these ‘glutamates’ with other names. For example, MSG has received such negative press that they have created a new name for it such as hydrolyzed vegetable protein (more harmful and dangerous that MSG), caseinate, autolyzed yeast extract, beef or chicken broth, or ‘natural flavouring’ (the word natural sounds good but there are NO regulations whatsoever as to what ‘natural’ means).

I believe if the public really understood this, they would never consume any foods containing these harmful chemicals, yet when you walk through a grocery store, the labels speak volumes. (By the way, the government regulatory agencies allow food manufacturers to call these excitotoxins by any name they choose as long as the glutamate content is less than 99% pure - yes, 99%!!). The government allows them to put on labels “contains no MSG,” yet when you go through these products and look at their labels, you’ll find three or four different glutamate toxins added to the food, but they use a disguised name. It will say hydrolyzed protein, vegetable protein extract, or autolyzed yeast extract, or natural flavour (remember most meats you buy are injected with hydrolyzed protein.). Excitotoxins are all used to alter the taste of food. MSG, hydrolyzed vegetable protein, and natural flavoring are used to enhance the taste of food so as to mask disagreeable taste and magnify desired taste.Take a bag of Doritos… Read the ingredients…. Children are eating these with dangerously HIGH levels of MSG and sodium and/or calcium caseinate. So, when did we stop eating REAL food?

How would you feel if someone told you that a chemical added to your food could cause brain damage to your children and that this chemical added, could greatly affect how your children’s nervous systems formed during those precariously vulnerable early years so that they may have learning or emotional disabilities?

Glutamate is one of the most common natural neurotransmitters in the brain and it is also one of the amino acids that make up the building blocks of protein. Glutamate occurs naturally in many plant and animal sources of food. It is also produced in low quantities in our small intestines. This naturally occurring glutamate is bound together by other amino acids that make up complete proteins. However, when proteins are isolated, texturized, autolyzed, or hydrolyzed, the amino acids are no longer bound together to each other as they are found in nature—they become "free", and thereby become "free radicals"causing untold damage within our bodies. Many areas of the brain contain extensive glutamate type neurons. Activation of these neurons thereby trigger other neurons deep within the brain. Neurotransmitters function by interacting with receptors on the neurons-sort of like plugging in an appliance into a wall socket. When glutamate enters the receptor, it turns on the neuron and makes it very excited. Because glutamates are so toxic when they are free radicals and are outside the neurons where they can interact with other receptors - this is exactly where the damage occurs.

Rewind back to 1957. Glutamates were discovered to be toxic to the retina of the eye and destroy it. Since that time we have found it to be a very powerful brain toxin and a child in particular, can be in a very supersensitive state to react to it. If a child to ingests 'free radical' glutamate, we can only imagine what happens as their brain is four times more sensitive to the damaging effects of these chemicals than is an adult’s brain. Glutamates in excess alters the way the brain is formed and how it fires its neurotransmitters. Also glutamates have a dramatic effect on the neuroendocrine system. In fact, the regulation of all hormones is profoundly affected by exposure to glutamate, especially to a susceptible child.

Diet Sodas

Simply put…they cause cancer. Period.

Aspartame (a pre-cursor to Aspartate) breaks down into formaldehyde and formic acid. In numerous studies, over many years, they all conclusively deducted it causes cancer. This end result of formaldehyde (once it breaks down) attaches itself to the cell DNA. Once it has attached itself, it is almost impossible for the body to rid itself of the formaldehyde. It is proven to increase the likelihood of leukemia, lymphoma, breast cancer and brain cancer. It is also known from previous studies that aspartame manufactures the very same brain damage that MSG does. Aspartame is known to cause various neuropsychiatric disorders such as panic attacks, mood changes and mood swings, dizziness, blackouts and visual hallucinations.

There is already concrete proof that there is a tremendous increase in neurological diseases such as, Alzheimer’s and Parkinson's, and ALS as well as cancer (in particular, brain tumours called astrocytoma) in young people who consume aspartame. These individuals are confessing they are consuming large amounts of diet sodas. It’s highly addictive.

(Note: Aspartame (Sucrolose/Splenda) has become a major addictive substance in the diet-conscious world and the ill-health effects are absolutely profound. It should never have been allowed to be in the market place. Donald Rumsfeld approved it in 1981 (with the FDA) over the objections of some of the most significant neuroscientists and toxicologists who served on the board of the FDA. They recommended that it not be approved. Sadly, it was overruled and it was approved over their adamant objections for obvious monetary reasons involving Monsanto).

For certain, without exception, aspartame causes cancer. The medical realities of this neurotoxin’s effect, since it is found in 7000 food products and even in hundreds of children’s medications, (despite it turning into methanol and formaldehyde in the child’s or the adult’s stomach and liver) is still continued to be offered as ‘safe food products’ for humans. There are countless articles, research and inundated proof that this excitotoxin chemical kills people.

Nitrites

Sodium Nitrite is a preservative that is usually present in salami, pepperoni, ham, bacon, hot dogs and other forms of processed meats. The reason why Sodium Nitrite is added to meats is because it preserves the red/pinkish color of the meat and gives it a fresh appearance, and also prevents botulism to some extent. However, when ingested in large amounts, sodium nitrite reacts with the stomach acids to produce nitrosamines, the main cause for cancer amongst animals. Sodium nitrite consumption is also known to trigger migraine headaches; brain damage and COPD (Common Obstructive Pulmonary Disease), a form of lung disease. Non-red meats such as chicken, tuna are comparatively safer as they do not generally have nitrates in them.

"Processed meat producers, for example, are allowed to add cancer-causing sodium nitrite to bacon, sausage, pepperoni, ham, and other meat products. Food manufacturers are allowed to use unlimited quantities of partially hydrogenated oil, a substance best described as "poison" to the cardiovascular system, and which has also been linked to abdominal fat, diabetes, and mild to severe neurological disorders. Soda beverage companies are allowed to use aspartame, a chemical excitotoxin that breaks down into chemical constituents such as formaldehyde that cause nerve and brain damage.” says Mike Adams, of Natural News.

Why don’t we listen? Why are we so afraid to eat the way Mother Nature wants us to? Pure, natural, organic, whole, non-processed foods. These excitotoxins are dangerously addictive and very hard, especially as children, to stay away from.

As adults we may be religiously working out, taking supplements and appear to be eating right, and yet feel as though we are losing our edge, the answer may lie in neurotoxins hidden in even the most healthy sounding foods, including many foods labeled natural and organic. These ingredients often cause serious reactions, including migraines, insomnia, asthma, depression, anxiety, aggression, chronic fatigue, and even ALS. They may be responsible for the swelling numbers of children diagnosed with ADHD.

At Kindfood, we would never consider using procssed foods. My suggestion is to read all your food labels in the grocery store. Avoid at all costs: all hydrolyzed vegetable proteins, vegetable proteins, hydrolyzed plant proteins, all caseinates, all yeast extracts, and ‘natural’ flavorings (the word ‘natural’ in the ingredient list means there is a secret ingredient the manufacturer didn’t want you to know about). These brain altering, cancer-causing additives will hurt you and your children. Make the effort to fully understand what you are eating. It is so worth it.

Feel free to email me at info@kindfood.com if you have any questions about this topic.

How Aspartame got approved....

A Review of the movie, "Forks Over Knives" by Roger Ebert

2011-07-24T13:02:00.000-04:00

I was so intrigued wih this review, written by the famed Roger Ebert, i had to share it with you here on my blog. He was a man that for many years, was overweight and terribly unhealthy. Read on to find out how he really lives now. Yes, he completely endorses a vegan lifestyle....bravo!!!

"Here is a film that could save your life. So you'd better stop reading now, because you don't want to go to the trouble. You are addicted to fat, salt, sugar and corn syrup. Your body has established a narcotic-like dependence on them, and you're comfortable with that, just like smokers know why they keep on smoking. If you have to die 10 or 25 years sooner than necessary to smoke, if you need Viagra because your vascular system is compromised, or if you're overweight, you can live with that.

Hey, I'm not going all holier-than-thou on you. Think how fat I was for years. I knew the solution, I was weak and lazy. Over 12 years I was eventually able to lose about 70 pounds with a proper diet, but my current weight and superb physical condition can be attributed to my illness. I am unable to eat or drink anything, and my (therefore) perfect diet of canned nutrition has given me an ideal weight and incredibly good blood numbers. I don't recommend that you get sick to get well, however.

What every human being should do is eat a vegetarian diet based on whole foods. Period. That's it. Animal protein is bad for you. Dairy is bad for you. Forget the ads: Milk and eggs are bad for you. Skim milk is no better, because it contains proportionately more animal protein. What you're trying to avoid is dietary cholesterol. You also need to cut way down on salt and sugar, and run like hell from high fructose corn syrup.

"Forks Over Knives" is a documentary in which Lee Fulkerson enacts a mirror image of the journey taken by Morgan Spurlock in "Supersize Me." Instead of eating only at McDonald's for a month and nearly killing himself, he eats a plant-based whole food diet for six months, gets off all of his cholesterol and blood pressure medications, drops a lot of weight, sleeps better and has more energy.

His film follows three other sick people: one with breast cancer, one given less than a year to live because of heart problems, one with murderously high cholesterol. All are well again after the vegetarian diet. The movie opens with a warning that no one should take such steps without consulting a physician, and I quite agree; I would not have depended on nutrition to cure my cancer, but I'm convinced that I would always have been healthier if I'd eaten correctly.

The film hammers us with information. It centers on the work of famed nutritionists Dr. T. Colin Campbell of Cornell and Dr. Caldwell Esselstyn of the Cleveland Clinic. Campbell conducted the awesome China-Oxford-Cornell study, which followed millions of Chinese over decades and found that increases in their incidence of cancer and heart disease directly paralleled their adoption of a Western diet.

Short term studies show the same thing: When Nazis commandeered all the food animals in Norway and rationing forced Brits away from meat, disease rates plummeted. After the war, they moved up again. In the traditional Japanese diet, breast and prostate cancers are all but unknown.

These facts have long been established, not only by Campbell and Esselstyn but also by Dean Ornish, John McDougall and the researchers at Pritikin. There is a Catch-22. The federal government subsidizes such crops as corn, which is used for lethal corn syrup and to feed animals which we then eat. It puts bad foods in school lunches. The lobbyists of agribusiness control national farm policy. The government spends millions to subsidize an unhealthy diet. We are raising the first generation of children who will not live as long as their parents.

Over the years I tried vegan and low-protein vegetarian diets, benefitted from and enjoyed them. I found by experience that all one needed was a rice cooker, a knife, a chopping block, whole grains and fresh fruits and vegetables. I got all the protein and calcium I needed. I enjoyed it. But I was tempted. I strayed into the elysian fields of pizza, steaks, hamburgers and soft drinks. I once was blind and now I see.

"Forks Over Knives" is not subtle. It plays as if it had been made for doctors to see in medical school. Few doctors seem prepared to suggest proper nutrition as an alternative to pills, stents and bypasses. Although regular exercise, especially walking, is invaluable, the film shows only a little exercise and focuses singlemindedly on nutrition.

The bottom line: I am convinced this message is true. A plant-based whole foods diet is healthy. Animal protein is not necessary, or should be used sparingly as Asians did, as a flavoring and not a main course. This adds the advantage of allowing us to avoid the chemicals and carcinogens pumped into livestock and poultry. Fast food is lethal. Parents who feed it to their children are helping them get hooked on fat, salt and sugar addiction. The facts are in. Didn't I warn you to stop reading?

P. S.: I have recently decided to ditch my canned nutrition and switch to a liquid diet based on fresh fruits and vegetables. Yes, I consulted my physician."

http://rogerebert.suntimes.com/apps/pbcs.dll/article?AID=/20110511/REVIEWS/110519995

(For those of you that haven't seen this epic movie called Forks Over Knives yet, it is now available on DVD)

Movie: Forks Over Knives

Mushroom and Barley Sliders

2011-06-16T15:38:00.001-04:00

See how smart I am???? I know this is going to be a BBQ weekend and I don't want you to be without a vegan version of FABULOUS BBQ entree. No excuses right? These are the first steps at trying to take charge of your health and we all need as much support as possible to achieve this.

So here's a classic for you. Sliders!! Yup, that’s right!

We get to eat like them other folks. “Sliders”- synonymous with the elusive Kobe beef. This is a decadent vegan version that won’t have you missing the meat. You also won’t miss the saturated fat and other ‘by-products’ when you eat animals, as this vegan version is full of protein, vitamins and minerals and not to mention, tons of fibre. I bet you can’t get that from a cow.:)

As Erinn calls them, "So cute I could squish 'em!"

Here are the yummy ingredients. I love the brown, darker mushrooms for this recipe like cremini or portobello.

Mushroom and Barley Sliders

▪ 8 ounces organic Mushrooms (I prefer the darker portobellos)

▪ 2 cups organic Barley Cooked and cooled

▪ 4 tablespoons organic Ground Flax Seed (1/4 Cup)

▪ 2 tablespoons Nutritional Yeast (yay! vitamin B12!!)

▪ 1 Green onion Sliced

▪ 1 teaspoon Fresh Thyme Leaves, finely chopped

▪ 1 teaspoon Sea Salt

▪ 1/2 teaspoon Freshly ground black pepper

▪ 1/4 teaspoon Cumin

▪ Mini Buns, organic Ketchup, organic Mustard, organic Lettuce, organic Tomato, Vegan Cheese (I prefer Daiya) and /or Caramelized Onions.

Directions

In a food processor, combine mushrooms and garlic. Process for 1 minute; or until it becomes a paste.

Remove mushroom/garlic mixture and place in a bowl. Add barley into processor and process/pulse for about a minute. Barley will break up a bit but will not form a paste. It will look like you chopped each kernel in to two or three pieces.

Transfer barley into bowl with the mushrooms.

Add remaining ingredients and let sit for 5 minutes so that the flax binds the mixture 9like magic). You can also make this a day before and refrigerate (great idea! No excuses!).

Shape the barley mixture into 1 ounce patties.

In a medium iron skillet pan, heat 1-3 tbsp of oil over medium high heat. The more oil you add, the crisper the outside of the burgers will become whilst cooking. (Believe me, when you give up the saturated fats in animal products, you are able to indulge and cook with oils like in this recipe). Cook sliders on each side for a minute, until crispy. They need to be initially cooked on a skillet to sear them and allow them to stay intact.

You can then finish the sliders off on the BBQ for about 2 minutes on each side. Don't forget the Daiya cheese!!

Serve with all the fixins'... Aren't they adorable??

Happy Summer! xo

Sweet Roasted Corn and Tempeh Soup

2011-06-16T14:05:00.003-04:00

Heyy! It's almost summer and what does that mean???
Corn on the cob!! Who doesn't love this? Especially roasted on the BBQ. It is synonymous with summer!
Sweet summer fresh corn is so amazing eating it right off the cob but here's another way to enjoy it (and perhaps save the dental floss while gnawing on the cob!). I was searching Vegan Yum Yum online (love her book) and found Veggie Num Num (lol- the New Zealand version www.veggienumnum.com ). She had a great recipe to work with and voila....here's my version.

This recipe is VERY simple to make and delivers a giant helping of comfort food to you on a day you may need it. Think: long day at the office, you're beat and the kids are starving....voila!

Tempeh can be found in most health food stores in the refrigerated department, and some grocery stores are carrying it now too.
Use fresh sweet ORGANIC corn (not the Monsanto kind) and my preference is to first roast it on the BBQ to give it that smokey, earthy flavour. If it's winter, well, I love Stahlbush Farms brand of frozen veggies and fruit. They are 100% ORGANIC and their products can be found in health food stores quite readily and most grocery stores.

Whip this simple vegan recipe up for an easy dinner and I bet you will have more than one bowl.

Preparation time: 30 minutes (plus the BBQ time for the corn- You can always do that on the weekend before and have the corn ready to use whenever you need it)

Serves 4 (or less - depending if you are sharing)

I medium yellow onion, finely diced
2 stalks of celery, finely diced
1/2 tsp dried chili flakes
2 garlic cloves, minced
250g (9 oz) tempeh
2 tbsp rice flour
1/2 tsp thyme
1/4 tsp pepper
5 cups corn kernels (fresh or roasted on the cob on BBQ and cut off) to be blended in soup
1 cup corn (to be added after blending and maintain some 'chunkiness' in soup)
4 cups homemade or good quality vegetable stock
1/2 cup fresh cilantro
1 tbsp Sucanat or agave (or less). The sweetness works well with the corn in the soup
sprinkle of dulse flakes (optional)
sprinkle of fresh cilantro (optional)
spoonful of vegan sour cream
salt to taste

Crumble the tempeh into chunks. Combine the rice flour and arrowroot starch and thyme and pepper together in a small bowl. toss the chunks of tempeh in the flour mixture and coat well.

Heat 1-2 tbsp rice bran oil or olive oil in a good sized heavy based pot. Add the onion and saute for 1 minute over medium heat, add celery, chili and garlic and continue to cook for 3-4 minutes until celery and onions are soft.

Add the tempeh and toss, cooking over medium heat, add a little sock if it begins to stick. Cook for 4-5 minutes until golden brown. Remove tempeh from pot and set aside.

Add the stock, corn, cilantro and sucanat (agave). Bring to a gentle simmer and allow to cook for 10 minutes until soup has reduced slightly. Remove from heat and place soup in blender or use hand-held immersion blender to blend soup and make it creamy.

Place back in pot and heat to a gentle simmer again. Add tempeh and cook for another 5-10 minutes and to make sure that soup has nicely thickened.

Serve warm with a dollop of Tofutti sour cream, some fresh cilantro or parsley and consider a sprinkle of dulse flakes to work well with this soup.

How to be Vegan in a Dumbed down world

2011-05-20T08:35:00.000-04:00

Lisa Bloom. A prominent civil rights attorney and an award-winning CNN and CBS TV and news legal ananlyst. A lifelong vegetarian and committed vegan, she conveys the truth of how we have 'used' animals and now we are suffering the consequences environmentally, amongst many other things. She's recently finished her book "How to Stay Smart in a Dumbed Down World". A wake-up call to put aside modern world distractions...please listen to the interview.

Weddings and Special Events!

2011-05-05T00:49:00.001-04:00

How beautiful is this??!!

One of our lovely customers just got married and to accommodate the bride and groom's dietary wishes, they ordered 4 flavours of Gluten Free and Vegan Cupcakes. We decorated them with delicate little pink flowers on each one. I think they turned out incredible and the display was breathtaking....

Congratulations Renee Smyth (nee DiPietro). ....from Kindfood.

Pancakes- A Weekend Favourite!! Gluten-Free and Vegan

2011-04-12T20:45:00.000-04:00

Who doesn't love pancakes??!! They are the epitome of comfort food with all the ooey gooey Canadian Maple Syrup served with it, eh?

Well, I think I mastered a very yummy version that is yes, GLUTEN-FREE and yes, VEGAN!! You're getting fibre and no refined sugar. These are the 'healthy' pancake!

These are soft and light and rise just perfectly....Just hot and top with some Earth Balance (Vegan Butter) and drizzle with some authentic maple syrup (don't skimp here).

ENJOY!!

These were supremely lovely!!

Pancakes (Gluten Free and Vegan)

2 ½ cups Gluten Free All Purpose Flour (Bob’s Red Mill I prefer)

2 tsp Baking Powder

2 tsp Baking Soda

1 tsp Sea Salt

½ tsp Xanthan Gum

½ tsp Cinnamon

1/2 cup unsweetened ORGANIC Applesauce

¼ cup Sweet Potato puree

2/3 cup RAW agave nectar

2/3 cup Canola oil

¾ cup Rice Milk (add a little more if needed)

1 tbsp pure organic Vanilla extract

(Option: put sliced bananas and chocolate chips on top and then flip. Pure yumminess!)

Whisk all dry ingredients (flour, baking powder, baking soda, sea salt, xanthan gum, cinnamon, in a bowl.

Mix applesauce, sweet potato, agave, canola oil, rice milk and vanilla in a larger bowl.

Add the dry ingredients to the wet ingredients and combine with a rubber spatula until smooth.

Put a frying pan on medium heat and add 1 tsp of canola oil to pan, swirling it around to coat the bottom.

Add batter, approximately ¼ cup to the pan. (If you want to do ‘silver dollars’ add 1 tbsp at a time). Cook for about 3 minutes or until edges look cooked, and flip.

Testing pancakes for "doneness" is a little like testing a cake and should bounce back when touched on the surface.

Transfer to a warm plate in the oven and start on your next batch.

Makes about 10 pancakes (you decide how many people get to eat them )

I love how I caught the drips on camera.

See the bananas on top? They bake right in.

Are you living your life yet,
Kelly

An AMAZING Testimonial from a very happy customer...read on!

2011-04-10T14:21:00.000-04:00

This testimonial came from a very happy Kindfood customer and I had to share it with you all. It just blew me away.
Her name is Filomena....

"Months of cold winter winds, blowing snow and icefinally have cleared up The sun is out as spring hasseemed to arrive making the roads and travelling a little easier for onethat comes from a small town where they refuse to clear roads for individualswho wish to travel out of town.

Months of waiting for both my mother andmyself to have a day off so we can have a girls day out; today April 9, 2011all the stars aligned. It was a beautiful sunny, 15 degrees a perfect dayfor an adventure into the unknown.

Lets start from the beginning on how I arrived atKindfood. How children wait with eagerness on Christmas morning to openpresents, well this is how I acted when I finally made it to Kindfood Cafeafter first reading a review found on the Kindlife website (AliciaSilverstone's website). You see 2 years ago I found out that I have celiac disease;this to say the least threw me for a loop because I was already severelyallergic to all dairy, eggs, and peanuts. Not to mention tomatoes and oranges. Comingfrom a small town there was nothing available to my mom and me and I oftentravel to Hamilton to do our grocery shopping. I found it incredibly difficult butit was an adjustment that was necessary.

There was lots of yucky so-called gluten free/ veganbread tasted, tasteless desserts, and well, going out to a restaurant withall my allergies was to say the least non existent. Can I please have a saladwith nothing on it besides vinegar that costs 13$, (not really my idea ofgoing out for dinner).

After 2 years of adjusting and coming to terms withmy allergies I decided to make it easier on myself I become a full fledgedvegan. (I was a vegetarian before). This lifestyle completely agreed with me,no more headaches, stomachaches and other ‘nasties’ that occurred in thebathroom. Now going out was really hard, hence when I found this review I couldnot believe that this place was only 1 1/2 hours away. A place that has avegan, and gluten/wheat free menu-hard to believe. Upon arriving to Burlington,walking around in the gorgeous sun, stopping in a little lingerie boutique(where money was spent) we walked into the Kindfood Cafe. No words candescribe the happiness that crept all over my body. The staff was fantastic,fast, friendly and informative. My mom and I had the raw collard wrap, and weeach had a smoothie and juice from the menu. My first bite.....HEAVEN!!! Theangels were singing. I wish I could explain what Kindfood means to me.People who appreciate the clean food lifestyle and embraces it with love andpassion is what I found in the Kindfood Cafe.

After every last bite was devoured my mom and Iboth looked at each other and smiled. Finally a place where we can both sit andenjoy good wholesome food that adheres to my allergies and lifestyle.

We then went back in line grabbed two chocolateglazed doughnuts, and two red velvet cupcakes plus a package of chocolatechip cookies we set out to do more shopping. I have to say I have just finisheda doughnut and my mom a cupcake here at home as we are watching Julie andJulia with a cup of green tea. We both giggled with glee as it was the bestdessert I have ever had!!!

I had suppressed all notions of havinganything sweet and tasty from my palette after many failed attempts of buyingand trying vegan, gluten/wheat free desserts, but faith was restored afterone scrumptious bite after another. If you are an avid visitor to Kindfood andthe GFV Baking Co. then you already know what I am talking about, and ifyou are new and skeptical like I was, I would say take the time to go andvisit, you will not be disappointed in the least. My mom and I alreadyplanning our next visit. Just like a kid at Christmas I just cannot wait.Visiting Kindfood is my much anticipated Christmas gift all neatly wrappedwith a big bow on it.

Thank-you Kelly for your beautiful love,passion and talent towards living the clean food lifestyle!!!!"

..Thank you Filomena! You took the time to share your heart. I appreciate it very much.
To take the time out to let me know how you feel and what I have done for you in your life means so much to me.

Live Awesome!!
Kelly

Thank you...

2011-04-10T08:39:00.002-04:00

Erinn and I have just experienced our busiest Friday and Saturday ever- since opening day. I wanted to share this all wit you as I have to thank each and EVERY one of you. We've created this humble little bakery and cafe and YOU have all supported us. The love emanates from here every minute of the day and I'm so grateful I get to share in the experience of it.

With tears I'm choking back, I know Kindfood is a profound concept- to be able to share the love of this planet, the love for the animals and the love for each other - right here.....every day. I am so blessed.

Kindfood isn't going anywhere, if anything, there will be more popping up in your neighbourhood to enjoy.

The world needs more kindness to survive and we are going to be one of the ways to help people and show them how to revel in it and be a part of this revolution.

xo

Co-owners Kelly and Erinn with helpers Ken and Michael

Our World Peace Cookie...so healthy and yummy.

2011-04-04T18:54:00.006-04:00

I've been working on this cookie for the better part of the day and my motivation has come from so many people walking into Kindfood and requesting a healthy "Energy" Cookie with no 'empty calories'. One with tons of nutrition, soy-free, Gluten-Free and Vegan.... So that means no allergens like dairy products, no eggs, no wheat, no casein, no unhealthy saturated fats and I also added tons of positive energy (that always makes things taste better and makes them healthier!!).
Everything that is in it, is intentionally put in for optimal health reasons. I practice this all the time and I guess I'm pretty diligent at it because I know how good I feel when I eat what is nutritionally dense. That means no white flour or white sugar fillers, no empty calories that lead to gaining weight, digestive problems and other lifelong diseases we endure as a society. You have to ask yourself why would you ever want to ingest food that can cause damage and inflammation to you at your very cellular level.

Every day we are bombarded with toxins and pollutants from the environment and from the food we eat. Every day we get a chance to REVERSE that damage and heal ourselves from the inside out as that is where chronic disease begins.
Here's a place where you can begin to shift your outlook on food and really make some yummy and nutritious snacks for you, your family, your friends, your neighbour or your business colleagues.
They are full of solid nutrition and will give you energy to last for hours.

(AND... please use organic wherever possible....)

I call them the"World Peace Cookie"

THE OMG

Here's the Recipe:

"OMG" Cookie :)

1/4 cup Sorghum flour (Gluten Free flour)

1/2 cup Garbanzo and Fava Bean flour (Gluten Free flour)

1/4 Potato Starch

1/4 cup ground Almond Meal (cholesterol lowering properites)

1 cup Gluten-Free Oats (tons of fibre!! Buy Bob's Red Mill or Cream Hill Estates for Gluten-Free Oats)

1 tsp Cinnamon (blood purifier, anti-microbial (bacteria remover in body), and controls blood sugar)

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1/2 tsp Xanthan Gum

1/2 tsp Sea Salt

1 1/2 cup Organic Pumpkin Seeds (for your man's prostate!)

1/4 cup Organic Sunflower Seeds (excellent source of Vitamin E!)

1/4 cup Organic Cranberries (make sure they aren't bright red as that would mean red food colouring was added to them. When in their natural state, they are high in antioxidants, Vitamin C and fibre)

1/4 cup Organic Raisins (alkalizes your body and great source of iron)

1/4 cup Organic Walnuts (for your Omega 3 and 6)

1/4 cup Organic Vegan Chocolate Chips (Dairy Free and Gluten Free- buy "Enjoy Life")

3 tbsp Ground Golden Flax Meal + 12 tbsp filtered water and let it sit.

(good for Fibre, abundance of Omega 3)

1/2 cup Earth Balance (no trans fats!! No cholesterol from animal products i.e. BUTTER!!)

1/4 cup Olive Oil (can omit if desired and substitute apple sauce)

1/4 cup Raw Organic Evaporated Cane Juice (for crispiness on the edges)

1/2 cup Light Raw Agave (low glycemic value- suitable for Diabetics)

Mix all dry ingredients together in a medium size bowl (flours, almond meal, oats, baking soda, baking powder, cinnamon, sea salt) and then add the seeds and cranberries, walnuts, raisins and chocolate chips and toss untill fully covered in flour mixture.

Mix the flax meal with the water in a small bowl and let sit for 5 minutes until thick and egg-like. You'll be amazed how it thickens up.

Combine the Earth Balance and the oil with a hand mixer in a large bowl. Then add the flax meal (egg) mixture. Whip with hand mixer for a minute until well combined and thick. Now add the cane juice and the agave. Mix again until well combined.

Now add the flour mixture to the oil and sugar mixture. Mix with a wooden spoon until well combined.

Place on greased cookie sheet or better yet, parchment paper and bake for 12 minutes at 375F. You want the edges browned yet not overbaked. I made 2 dozen cookies that were about 2 1/2" in diameter when finished and also an 8" x 8" square cake pan and then cut into 9 pieces.

Yes, they freeze very well so get them made and into your freezer so they're ready for school lunches and your busy work days.

I'd love some feedback if any of you make them!

Be well! xo

Are you living your life yet.

Kelly Childs

Erinn and me on Cogeco TV March 14, 2011-"Kind Sanctuary"

2011-03-20T19:47:00.000-04:00

What a blast!!! To watch this all unfold and witness your child take control of a TV interview.....I can't tell you how proud I am of my daughter, Erinn. Wow. She blew me away for her first time on TV....So clearly and concisely, she explains why she went vegan and what it has done to her life. Watch the full episode on Channel 23 (Cogeco) on the 24th of March, 2011.

"It's a Crazy Life" TV Segment- March 7, 2011

2011-03-20T09:02:00.000-04:00

Here is our latest invite on TV....
We were on "It's a Crazy Life" on channel 23 Cogeco. I had the opportunity to explain what is in our yummy cupcakes.....

Enjoy!!

For the Love of St. Patrick’s Day!! (Vegan Irish Stew and more....)

2011-03-15T17:01:00.001-04:00

This is MY day. It’s the one day I get to say, “Yup! That’s right, I’m Irish!! Go ahead and Kiss Me (well, I get to say that to my husband)!! And I really am Irish (from my dear Mom). I’m not faking it either,. …like the millions of others who are all “Irish” for a day...lol

I’m not biased or anything but to me, St Patty’s Day is an awesome day! It represents everything cheerful and charming and generous. Everyone, it doesn't matter who you are or where you come from, get to be Irish. The Irish culture is representative of kindness, and laughter and genuine care. The Irish are known for their camaraderie and 'breaking bread', with a few pints, with family and friends daily. Their traditions are deeply heartfelt and longstanding.

I’ve managed to do a little research on St. Patrick and found his story quite engaging for those of you who don’t know the historical aspects of his life, read on so you’ll be well versed on the subject two days from now.

Historical figures such as St. Patrick are often credited with deeds bigger than life when history and legend become entwined. The origin of St. Patrick's Day unfolds a tale of grand adventure and colorful myths that feature shamrocks and possibly naughty little leprechauns. Think of St. Patrick's Day, and suddenly everything turns green, providing celebrants with enough pageantry for a day of feasting and merriment.

There's an Irish expression, "The older the fiddle, the sweeter the tune," that alludes to the fact that experience brings wisdom. St. Patrick's life was filled with vivid, intense experiences that strengthened his religious commitment and molded him into a man recognized as worthy of canonization.

Born about 390 CE near Dumbarton, Scotland, a boy named Maewyn Succat grew up with close ties to the Catholic Church. His father was a deacon, his grandfather, a priest. In the early years of Catholicism, before celibacy became the standard, priests could marry.

At age 16 Maewyn's life changed dramatically when he was kidnapped from his home by Irish pirates and taken off to Ireland where he was sold more than once into slavery. A Druid priest, who was also a tribal chieftain, held him captive tending sheep for about six years. Though his religion had left little impression on young Maewyn, it became his solace during the lonely years as a shepherd in the Slemish Mountains. He prayed often, as much as 100 times a day and as frequently at night. When the vision of an angel urged him to escape, he ran away during the night, and after escaping another capture, finally traveled home by ship.

A deep religious calling led him to France where he was ordained into the priesthood and chose the name Patricius. While at the monastery he had many visions that urged him to return to Ireland to spread Christianity throughout the pagan land. In 430 CE, Pope Celestine I dispatched him, along with other missionaries, to Ireland where they spent many years traveling the country preaching to often hostile Druids. He recognized the country was deeply rooted in idolatry and pagan tradition, and its people had not even heard of Jesus until he preached to them.

The mission was often so dangerous he and his group were held in captivity twelve times and once were almost put to death. But each time they were released and sent on their way. He was said to have an engaging manner and often brought gifts to the chieftains, many of whom he converted to Christianity.

By the time he died at the age of 77, he had baptized thousands and established churches, schools, monasteries, dioceses, and church councils throughout the country. He died on March 17 possibly in the year 454 CE, though other historical records note various dates of his death as 460, 461, 462, and 463 CE.

Associated with many miracles, St. Patrick was attributed with driving poisonous snakes into the sea where they drowned. Though poisonous snakes are native to many countries, they do not exist in Ireland. Snakes were a well-recognized symbol to the Druid pagans. Perhaps poisonous snakes never existed in Ireland at all, but when Christianity replaced paganism, the snake symbolism also disappeared, and St. Patrick received the credit.
Some said St. Patrick used the shamrock to explain the holy trinity to the pagans. Today, the shamrock has become a symbol of St. Patrick's Day along with leprechauns and talk of kissing the Blarney Stone.

When Irish immigrants came to the U.S., they introduced their traditions, celebrations, and foods to America. The first St. Patrick's Day celebration was held in Boston in 1737. Because Ireland is known as the country of 40 shades of green, St. Patrick's Day is celebrated with an abundance of green symbols including shamrocks and leprechauns.

School children established the practice of pinching anyone who isn't wearing green on St. Patrick's Day. The Chicago River turns green for several hours with the help of 40 pounds of green food coloring, a tradition that began in 1962 when 100 pounds of green food color kept the river green for a whole week. (I didn't know this!)
Colorful parades in honor of St. Patrick take place in cities throughout the U.S. and Canada and feature Irish step dancers, bagpipe bands, marching bands, and even a Queen Colleen contest. St. Patrick's Day parades and the wearing of the green also occur in the UK, Japan, and Denmark.
In Ireland, the holiday has become a tourist attraction with Dublin's city center closed to traffic for five days of spectacular events like fireworks, a gigantic parade, dance exhibitions, Irish bands, and much merrymaking. Other cities in Ireland hold barbecues, carnivals, parades, treasure hunts, storytelling and Irish poetry events. Some Irish pubs even color their beer green.

So how can you celebrate?? For a delightful St. Patrick's Day celebration at home, dress the table in green, hang shamrocks and leprechauns on the walls, and begin the event with a sip of a “Kelly Colleen” Cocktail (Green Kale, Spinach, Cucumber, Ginger, Lemon, and Mint) a delightful beverage dressed for the holiday in Irish Kelly Green. Though kale is certainly not Irish, it provides the ideal base for a nutritious quencher. Spiked with a touch of lemon and ginger, the cocktail whets the appetite for the traditional meal ahead. Play some Irish music, sing Irish songs, and, of course, tell an Irish joke or two. As the Irish say, "Be Irish for a day!"

Kelly Colleen Smoothie

The heart of the meal is a delectable vegan version of traditional Irish Stew (veganized of course) with a robust combination of Gardein, barley, carrots, and potatoes. I’ve shared the recipe below. The Irish are known for their potatoes and root veggies so enjoy this very traditional meal that been made a whole lot healthier by eliminating the animal protein and replacing it with Gardein.

Vegan Irish Stew

Finish it off with “Erinn Go Bragh” …and that’s no blarney, Cupcake.....isn't it adorable? To be featured this Thursday March 17, 2000 @ Kindfood Bakery.

Erinn Go Bragh Cupcake

Vegan Irish Stew

INGREDIENTS 
4 tablespoons olive oil 
3 medium leeks, cleaned and sliced (or 2 medium onions, diced) 
1 cup parsnips, sliced 
1 cup peas
1 cup carrots, sliced 
1 cup potatoes, sliced into chunks 
1 cup turnips or rutabagas, peeled and sliced into chunks 
1 cup celery, diced 
4 cups vegetable stock 
2 cups stout beer  (Guiness is not vegan so you must choose another- sorry)
2 tbsp arrowroot powder, mixed with 3 tbsp warm water- until dissolved.
1 cup pearl barley 
2 packages of Gardein, Beefless Tips
1/2 cup fresh parsley, chopped 
A few sprigs each fresh rosemary, fresh thyme and fresh marjoram (or 1/4 teaspoon of each dried) 
Salt and pepper to taste

1. In a large soup pot or dutch oven, saute leeks in the olive oil until translucent. Add the remaining vegetables and cook for a few minutes, stirring to coat the vegetables with oil.
2. Add broth, stout, arrowroot (stir in thoroughly and completely), barley and parsley to pot. Tie together sprigs of fresh herbs with a piece of cooking string and add (or add dried herbs). Bring to a boil, and then reduce heat. Simmer for an hour, or until vegetables are tender and stew has thickened, adding water if necessary. Remove herb bundle.
4. Braise Gardein until browned fully in olive oil. Add braised Gardein to the pot. Simmer for another 15 minutes until the flavours develop further.
3. Season with salt and pepper, divide among plates and serve with bread.

Tempeh! (Pronunced TEM-pay)

2011-03-13T11:11:00.001-04:00

A whole soybean based food, tempeh has been a staple in Indonesia for hundreds, possible thousands, of years and is still building popularity in the West. Less familiar than it's close cousin, TOFU, tempeh most likely originated on the island of Java in present day Indonesia, unlike tofu, which came from China and Japan.

Whereas tofu starts with soybeans boiled and and made into a milk, tempeh is simply whole soybeans that have been fermented with grain, usually rice. Less processed than tofu and making use of the WHOLE BEAN, tempeh tends to be easier to digest, is higher in protein, and higher in fibre than tofu.
The flavour of tempeh is very different from that of tofu. It is nutty, earthy and somewhat sweet, whereas tofu is very neutral. Tempeh is firm and chewy in texture and tofu of more smooth and spongy. The fermentation process causes it to have somewhat of a bitter edge to it when tasted in it's 'uncooked' state, but once you prep is for use by steaming it first, this eliminates the slightly bitterness taste and makes is absolutely rich tasting and yummmmm!!!!
Whether you're going to saute it, grill it, deep fry it, crumble it into chili, marinade it and then bake it- steaming first for 10 minutes to 'open it up' and allow it to 'expand' is very important.. This step allows the flavours to carry through the tempeh. Once you smell it's nutty aroma and you see it lighten a bit (from tan to a whiter colour), it's sufficiently steamed.

So here's some ideas to do with this daily staple in my pantry:

1. Cube it (season it if you want to) and fry it up in a little coconut oil. Add to a veggie stir-fry.

Cubed Tempeh marinated in a Jerk Sauce

2. Combine cooled cubed tempeh in some Veganaise (my favourite eggless mayonaise), finely chopped carrots, peppers and red onions for a tempeh "better-than-chicken" salad.

Tempeh Unchick'n Salad

3. Crumble steamed tempeh into pasta sauce or chili for a 'meaty' texture.

chili

4. Grate steamed and cooled tempeh and mix with taco seasonings for a Mexican Feast

Vegan Tacos

5. Marinate steamed tempeh in 'Rueben' juice (beet juice and pickling juice) and fry it in a frying pan to make a REUBEN!! Top with Daiya cheeze, sauerkraut and Vegan Russian Dressing.

6. Thinly slice and marinade it in tamari, olive oil and a little fresh garlic.....then fry it until kind of crispy- very yum! Use in Avocado, Tomato and Lettuce Sandwiches.

AND Tempeh freezes very well, so there's no excuse if you don't have any in your kitchen.
(Look for my video on how to prepare tempeh - to be released this week.)

Remember to always have fun in your kitchen. Food experimentation should be an enjoyment. Grab your significant other, your kids, or just have some of your own time in the kitchen and really feel the nutrition and health that you will be nibbling on. LOVE your food! LOVE your health! LOVE the changes you are making in your life! By cooking this way there's NO indigestible saturated fats, NO Cholesterol, NO Animal Proteins like Casein (tumour growth causing ingredient), and you will be getting fibre (!!), high quality plant protein (!!), healthy fats (!!), healthy carbs (!!), tons of micronutrients- you really won't miss a thing!

And you will be kind to your body, kind to the planet and kind to the animals.
......Are YOU living your life yet.

Kelly

Fluoride- The Deception...

2011-03-01T09:03:00.001-05:00

So here's the real goods on this toxic nightmare. Believe what you want, but I hope this is compelling enough for you to rethink what you are drinking or bathing in.

Water fluoridation around the world is achieved through the purchase of chemically contaminated toxic waste chemicals from China which are then labeled "fluoride" and dumped into public water supplies in local cities and towns. That's the conclusion of a shocking new mini documentary released today by the Consumer Wellness Center (www.ConsumerWellness.org).

Below, you will find a 12-minute video documents the history of fluoride and how this toxic chemical is produced as an industrial byproduct of the phosphate mining industry. Decades ago, fluoride used to be released into the air through the smokestacks of phosphate mining operations, but this resulted in the widespread death of cattle and plants on nearby farms and ranches. To stop the deaths, phosphate mining companies installed "wet scrubbers" that captured the toxic fluoride chemical vapors.

The Fluoride Deception

While consumers might think that deadly fluoride chemicals captured in these wet scrubbers are disposed of as hazardous industrial waste, the surprising truth is that they are sold to cities and towns as "fluoride" to be dumped into the local water supply where they are consumed by adults and children. This is all being done to "prevent cavities" -- a medical claim that technically turns fluoride into an unapproved drug being used in an illegal mass medication scheme.

The FDA has never approved fluoride as a drug, and no recipient of fluoride has ever been medically evaluate for their "need" for the drug. (Am I making you feel sick yet??)

The full story of fluoride is revealed in The Fluoride Deception, available for viewing at the Consumer Wellness Center website: www.ConsumerWellness.org

The making of The Fluoride Deception

The video was created and narrated by consumer health advocate Mike Adams, the executive director of the CWC. Adams is best known for creating the "Blueberry Deception" documentary which revealed many name-brand breakfast cereals that claim to be made with blueberries are actually made with petrochemicals and artificial colors (and contain no blueberries at all). That video is also available at the CWC website.

"Consumers have a right to know what's in their water" Adams explained. "They have a right to know where chemical fluoride really comes from, because if they knew the truth about this industrial chemical, they would never allow their children to consume it."

The Fluoride Deception also takes aim at doctors and dentists who have long recommended fluoride without telling people where the chemical fluoride really comes from. "They tell you it's good for your teeth," Adams explained. "But they don't tell you how it damages your brain, your bones, your health and the environment. They don't tell you about the toxic cadmium, lead and other deadly materials that routinely contaminate the fluoride dumped into the water supply."

As The Fluoride Deception ultimately reveals, the practice of water fluoridation is a method by which the phosphate mining industry can dispose of its toxic waste byproducts by passing them through the bodies of people first.

So I have three bits of advice for you. First, for your dental needs, always seek out a holistic dentist who understands the toxicity of fluoride and mercury. They will advise you NOT to drink toxic fluoride chemicals from your tap water.

Secondly, don't drink unfiltered tap water. In addition to the toxic fluoride chemicals, tap water is also usually contaminated with chlorine and even dangerous elements from old water pipes. Buy a good countertop water filter from a company like Aquasana. Or get a whole-house filter to remove chlorine and fluoride from the water entering your home.

Thirdly, help fight water fluoridation in your local city or town. If your city is like most cities, water fluoridation policies have been pushed by dentists and doctors who are technically ignorant of the origins and the composition of fluoride, and yet they seek to assert power over the composition your local water supply. They essentially attempt to mass-medication the entire population with what can only be called a "drug" -- a biologically active chemical that they claim can prevent a health condition.

The truth is finally coming out about these kind of products and I'm just happy I'm able to share these truths. We need to 'think' about what we are really doing to our health. We all have choices and we can choose to read, learn, listen, assess it and evolve and change.... or not.

Are YOU living your life yet....

The Fluoride Deception (video)- click here.

Our FIRST Demo Video!!!

2011-02-22T21:59:00.001-05:00

Making this video was so much fun (after a few 'bloppers'- honestly I never laughed so hard in my life!). I am so proud of my daughter, Erinn. She has blossomed into this person who wants to help the world as much as I do. I love her so much. So to be able to do this video with her was a monumental moment (with many more to come for us...)
Our inspiration for this smoothie came from meeting Timothy Bradley, the World Class Light Weight Boxer, in our travels. He's this "fit power house dynamo"!! AND he's V.E.G.A.N!!! Go Timothy!! He said he could never be this fit if he still ate animal products - watch for his rise to fame in the boxing world.

His super power smoothie in the morning is this:

Kale

Spinach

Red Apple

Fresh Ginger

Fresh Mint

Aloe Gel

Spring Water

(and of course, we always use organic!)

Watch our awesome video for more details....

Our DYNAMO Smoothie! (click here!)

Thanks for watching and stayed tuned for more episodes!!!
You can also follow my other blog at www.gfvbakingco.blogspot.com for great dessert recipes!

Are you living your life yet,

Kelly and Erinn

Family Day and Fun Times at Kindfood!

2011-02-21T15:30:00.001-05:00

Happy Family Day!

I'm so lucky!! I get to work with my family every day. I am blessed beyond words. Erinn has been instrumental in the bakery and in all other aspects of the business. When she is in working, the place is baked, cleaned, inventory ordered, custom orders completed, all is organized and put into immaculate ship-shape just like a whirlwind. I couldn't have done any of it better myself (and I never have to ask her to do any of it).

It's like a 'Mini-Me"...only she's much taller.

Our start to the day.....It all began with my chocolate ganache not co-operating....and running down my arm. I ended up getting it all over Erinn and she turned goofy on me.

Chocolate Ganache getting out of hand.

Which one should I eat first??!! Wait!! It's only breakfast!!

Nice Glasses- :)))

Yup, she's proud!!

This is what she looks like when she's angry at me....not!

We hope you're enjoying your holiday! From the Kindfood family to yours....always have fun!!

Donuts!!!

2011-02-16T18:32:00.000-05:00

Ok. Don't hate me. I really tried to not do them well.....:)) But I failed!!! We sold out today!! I made 36 of these little babies and they all found good homes....
They were warm and oooohhh so soft inside. Gluten Free and Sweetened with apple sauce and agave. Coconut milk is in there too. The chocolate is deep and rich and Organic and Fair Trade.
Snickerdoodle Donuts and Chocolate Dipped Donuts. Yum.

More tomorrow!!

Happy LOVE Day!

2011-02-14T11:32:00.000-05:00

I think every day should be Valentine's as we should always be letting the ones we care most about, what they mean to us.
Why let Hallmark do it for us???
Just a thought......xo

I'm posting this just to tease you of our latest Vegan and Gluten Free Towering Brownie Cakes! YUM!!

We sold out of them yesterday at Kindfood.

Enjoy your day and be sure to give your loved ones an extra hug. xo

CHCH News Live This Morning at Kindfood!! 6am to 9am

2011-02-11T19:24:00.002-05:00

What a blast!

We had so much fun! Lori DeAngelis, from CHCH, is such a wonderful interviewer...
Over the course of 3 hours, we had 6 segments to showcase our Gluten Free and Vegan Bakery and Cafe and create and sample some of our homemade vegan bakery goods and vegan cuisine!

We were a such a hit!!! I am just thrilled with how many people are genuinely interested in trying to adopt a plant-based diet. At 11am, our doors opened for business and we were SWAMPED. They came in droves..... the publicity we got from this press was priceless. So many new people ventured into Kindfood to check us out. Some were impressed, some were intrigued, others were excited and still some customers were in awe of how yummy and enticing a vegan meal can look and taste and the cameras from CHCH didn't lie....

Check out some of our vegan goods from today....here's our Tempeh Rueben.

and below is our Tempeh Chili with Multi-Seed Sour Dough Toast (De La Terre Bakery) a daily favourite at Kindfood. (We also sell our chili frozen in our freezer department).

Our OMG Grilled Cheese! (The "Vegan Maker"- we call it the "Vegan Maker" for all the people who are still vegetarian and have given up all animal products except for dairy cheese and think they need to hang onto dairy cheese as nothing compares to it. Well we, without a doubt, show them it's possible to have incredible Vegan Grilled Cheeses and not miss a thing. They are hooked!)

Tomato Protein Soup (A Winter Warmer and a Metabolism Booster!)

We hope to see you soon at Kindfood!

Please follow us on Facebook at www.facebook.com/kindfood

Are you living your life yet.....

Erinn!!!

A Mushy Note From Me....

2011-02-09T19:20:00.002-05:00

I've got HUGE news!!!! I am so humbled by this... After years of dedicating myself to achieve optimal health and dreaming of this concept and a year of long arduous hours baking, cooking, creating, renovating, spending, laughing, crying and all our non-stop tireless efforts to make this concept work.....WE WON!!!! We actually won!!!!!!!: BEST BAKERY, BEST CAFE, BEST New Restaurant, BEST SERVICE, BEST NEW BUSINESS and BEST Vegetarian Restaurant for ALL of Burlington, Ontario for the Reader's Choice Awards!!!! OMG. We came FIRST place in all categories!!! I still can't believe it.

Thank you to all our wonderful guests and friends that come to Kindfood or for those of you that live afar and wish us well and want a Kindfood in their neighbourhood, "Thank you"!! From the humblest of hearts I still can't believe it. I'm overjoyed with tears (As Erinn calls me a "mushhead"). Life is full of surprises. I never thought at 47 years of age I'd be working so hard. And yet because there is so much I love and am passionate about in regards to what Kindfood represents, it creates this energy for me and for us that is like a vortex and keeps us sailing all day long "effortlessly".

WE ARE THE CHANGE!!! We've proven that being Vegan is okay and cool and groovy. I'm so inspired that people have noticed us and are really embracing the idea of introducing healthy meals into their lives, and thereby healing the planet and also reducing the suffering of the animals. "Baby steps" my friends, that's what I say every day. That's all it takes to make a difference. WE ROCK!!!! (...and maybe the 'book' you've all been asking for will be coming sooner than I thought!!)

Let's make this planet proud! xoxoxoxo

Our Gluten Free and Vegan Fudgy Moist Brownie!!!

2011-02-08T14:47:00.001-05:00

After months of pulling my hair out trying to get the right fudgy consistency

for a killer vegan brownie (AND not to mention GLUTEN-FREE as well)

...I've done it!!!!

With a little help of ground golden flax seeds and melted dark orgnanic chocolate,

and some other secret ingredients, we have a

brownie that we are very VERY proud of.

(Just a teaser for what we do at Kindfood).

Please come and visit soon!!

We will be taking orders for shipping to the GTA in the very near future

and the rest of Canada not to far behind.

Thanks for following and sharing the love.

The Amazing Jack LaLanne 1914-2011

2011-02-06T11:11:00.000-05:00

LaLanne, who became U.S. television fixture in his close-fitting jumpsuit starting in 1959 and came to be regarded as "the father of the modern fitness movement", succumbed to pneumonia following a brief illness at his home in Morro Bay, along the California's central coast.

He was a motivator in my family and my mom and dad loved him!! We all juiced (I started juicing at 5 years of age), we did exercise, we ate right, we all felt Jack's passion in our family kitchen!!

Jack was surrounded by his family and passed very peacefully and in no distress (... and with the football game on Sunday). Jack had remained active until a few months ago, including the taping of a recent public TV special.

Well into his 90s, LaLanne exercised for two hours a day. A typical workout would be 90 minutes of weightlifting and 30 minutes of swimming, changing his routine every 30 days so that his muscles would never be tire of what he was doing and they would all perform optimally. He preached the gospel of exercise, RAW vegetables and clean living long after his contemporaries had traded in their bicycles for nursing home beds. Isn't that amazing??!!

He was a character!! He would said, "I can't die," LaLanne would say. "It would ruin my image."

LaLanne was born Francois Henri LaLanne on September 26, 1914, in San Francisco, the son of French immigrants. He said he grew into a "sugar-holic" who suffered terrible headaches, mood swings and depression. In desperation when he was 14, LaLanne's mother took him to hear health lecturer Paul Bragg (Bragg's Aminos and raw healthy grocery line) who urged followers to exercise and eat unprocessed foods.

Jack swore off white flour, most fat and sugar and began eating more fruits and vegetables. By age 15, he had built a backyard gym of climbing ropes, chin-up bars, sit-up machines and weights. At 5 feet, 6 inches tall, was playing high school football. He added weight-lifting to recover from a football injury and was hooked.

LaLanne opened the nation's first modern health club in Oakland, California, in 1936. It had a gym, juice bar and health food store. Can you believe it, soon there would be 100 gyms nationwide!! Without bothering with patents, LaLanne designed his own exercise equipment, which he had built by a blacksmith. In 1951, he started using television to get the first generation of couch potatoes to try jumping jacks, push-ups and sit-ups.

"The Jack LaLanne Show," which went national in 1959, showed housewives how to work out and eat right, becoming a staple of U.S. daytime television during a 34-year run. He also was known for a series of promotional fitness stunts. At age 45, in 1959, he did 1,000 push-ups and 1,000 chin-ups in 86 minutes. In 1984 a 70-year-old LaLanne had himself shackled and handcuffed and towed 70 boats 1.5 miles in Long Beach Harbor.

LaLanne said in 2007 his focus was always to help people the way Paul Bragg had helped him, adding, "Billy Graham is for the hereafter, I'm for the here and now!"

What a remarkable man. You will be missed dearly by all the lives you touched....my family included.

Try going vegan for one week- like Oprah!!

2011-02-03T18:06:00.000-05:00

As featured on her multi-award winning talk show this week, TV superstar, Oprah Winfrey is going vegan for seven days, and taking along 378 of her staff at Harpo for the ride. She was joined by NY Times best-selling author on health and conscious eating, Kathy Freston (whom I absolutley love!!) who provided the queen of television with a diverse selection of vegan food to try.

Veganism is a diet and lifestyle that excludes the use of animals for food, clothing, or any other purpose. Vegans endeavour not to use or consume animal products of any kind and it is a lifestyle that is becoming more and more popular with the rich and famous as well as us ordinary earthlings.

A vegan plant-based diet – which is just that, a diet containing mostly fruits and vegetables has the ability to reverse cancer, heart disease and diabetes, reduce high-blood pressure and positively affect most degenerative diseases. Not to mention obesity.

In his book The China Study, nutrition researcher (and my guru) Dr T Colin Campbell details the connections between what we consume and the diseases we humans constantly battle with. In research that took over twenty years to compile, he found that diets rich in protein and in particular animal protein were the causes of liver cancer and obesity to name a few. By switching people to healthy plant-based diets these cancers started to reverse.

Earlier in his career Dr Campbell worked as a researcher promoting the healthy effects of a diet rich in eggs and meat. He carried out his work enthusiastically, convinced that the American diet was the healthiest in the world, but in a later study which he conducted into the role that protein played in cancer, his findings could not be ignored.

“People who ate the most animal-based foods got the most chronic disease … People who ate the most plant-based foods were the healthiest and tended to avoid chronic disease,” he reported. But for those of us willing to make changes to our diet but terrified of a life full of limp lettuce and fruit salad, the best news of all is that a plant-based diet doesn’t need to be boring. Consummate vegan chefs are just as capable of preparing delicious gourmet dishes as their carnivorous counterparts.

Through centuries of meat and dairy consumption condoned and encouraged by the meat industry lobbyists, and opportunistic scientists and their bogus reports, in order to keep us eating their products and ergo needing their medication, human beings have lost touch with the very natural way in which they should eat.

Why not follow Oprah’s lead and try a short period of veganism for yourself. But don’t just have your normal meal without the animal protein, trawl the net for some vegan recipes or go to your local vegan restaurant. Get creative! (Come and see us at Kindfood in Burlington!)

If there is a simple and cheap way to prevent or reverse the epidemic of obesity and degenerative illness that is destroying the health of our country, and doesn’t involve toxic pharmaceutical drugs, dialysis or hospitalization, it seems insane that we aren’t already doing it. And even more insane is that the evidence is out there that a vegan plant-based diet can cure and prevent these illnesses and the pharmaceutical companies and meat processing industries will go to any lengths to keep this information from us.

If it was me, I’d try out those seven days and see if it made a difference in how I felt, how I looked, how I slept and also to see if my emotions had changed. Only seven days…what have you got to lose? And you will only have your health to gain - there is no downside.

Kindfood is a Vegan Café and Gluten Free and Vegan Bakery located at 399 John St. in Burlington, ON, Canada
The Bakery is called GFV Baking Co. www.gfvbakingco.com

Kelly Childs is the Vegan Chef and Baker on the premises.

Her contact email is gfvbakingco@gmail.com

Oprah and her staff do a ONE WEEK VEGAN CHALLENGE!!

2011-02-01T15:51:00.001-05:00

Go Oprah!!

Oprah and her 378 staff do a ONE WEEK VEGAN CHALLENGE!!

I must say, I think this could do so much for the planet. I applaud Oprah for giving the world the opprtunity to see what it is like to eat a plant-based diet for a week. I think we'll see tremendous changes in people's weight, sleeping habits, mental clarity, skin,...
This will do so much for the treatment animals and allow the outside world into their secretly covert inhumane lives....
Let's wait and see what happens. It's on in 10 minutes...(4pm EST)

Peace,
Kelly

Low Fat and Healthy Quesadillas!!

2011-01-22T10:46:00.000-05:00

Great for adults and kids alike, these quesadillas are ready in a few minutes- add some salsa and vegan sour cream on the side and this makes an absolutely delicious meal or snack. (As an added option, daiya cheese (vegan) could be added and that will correspondingly, increase the fat content.) Hey! As an added bonus, you also now have my roasted red pepper hummus recipe now. Serve with pitas, veggies or crackers and another great wholesome snack.

Low Fat Vegan Quesadillas

Makes 8 servings

1 15-ounce can garbanzo beans, drained

¹/₂ cup water-packed roasted red peppers

3 tsp lemon juice

1 tbsp tahini (sesame seed butter)

1 garlic clove, peeled

¹/₄ tsp ground cumin

2-4 tbsp olive oil

8 corn tortillas

¹/₂ cup chopped green onions

¹/₂ cup chopped tomatoes

¹/₂ cup salsa

Place garbanzo beans in a food processor or blender with

roasted peppers, lemon juice, tahini, garlic, oil and cumin. Process until

very smooth, 1 to 2 minutes.

Spread a tortilla with 2 to 3 tablespoons of garbanzo mixture and

place in a large non-stick skillet over medium heat. Sprinkle with onions,

tomatoes, and salsa.

Top with a second tortilla and cook until bottom tortilla is warm and soft,

2 to 3 minutes. Turn and cook second side for another minute.

Remove from pan and cut in half. Repeat with remaining tortillas.

Per 1/2 quesadilla

Calories: 135
Fat: 2.7 g
Saturated Fat: 0.4 g
Calories from Fat: 18.1%
Cholesterol: 0 mg
Protein: 5.5 g
Carbohydrates: 24 g
Sugar: 2.3 g
Fiber: 4.4 g
Sodium: 164 mg
Calcium: 57 mg
Iron: 1.8 mg
Vitamin C: 26 mg
Beta Carotene: 351 mcg
Vitamin E: 0.7 mg

Hemp- fascinating facts.

2011-01-16T14:38:00.001-05:00

Don't you ever wonder why it was outlawed? It's one of the BIGGEST superfoods and supercrops of the planet. Check this video out of Henry Ford's car in 1941 and it was made from hemp!!!!

John Robbins "Healthy at 100"

2011-01-16T12:49:00.003-05:00

100!!??? Yup, 100 years old. I don't know about you all, but I DO plan on living to 100. I want to grow old with my husband, Ken, and travel to all corners of the world- from Thailand to Japan to New Zealand and Ireland and Kazakhstan to Alaska. I want to be able to hang out with my daughter at these obscure destinations too ....until she is at least 70. I want to see that the Earth and it's inhabitants recovers from it's insanity and we will all find peace. I want to live to see kindness and love and that we all get a chance to participate in the rebuilding of what is the most incredible opportunity that we have all been given and that is to LIVE!!!

I want to make a difference on this planet. These thoughts bubble and boil inside me every day relentlessly and these ideas create my passion and tenacity within my very soul.

John Robbins: This wonderful man gave up the Baskin Robbins empire (his dad started Baskin Robbins) to find his way to helping the animals, people and ultimately making a difference on this planet. He serves as Director of many non-profit organizations concerned with the environment, health, world hunger, genetic engineering (and the end of organic foods), and the welfare of ALL species.
The author of many best-selling books such as the Food Revolution, Healthy at 100 and Diet for a New America, he has been instrumental for over 30 years in bringing kindness into our lives through a healthy lifestyle.
He is a very popular speaker and this is one of his lectures in 2006. He is an expert on topics such as Mad Cow Disease, GMO foods, Factory Farming, Pure Water, Nutritionally-Devoid Caused Diseases.....Believe me, everything he talks is completely applicable to our SAD diet (Standard American Diet). It IS killing us.

Now that the New Year is here, it's important to take the right steps forward to nourish ourselves in ways that we have never done before. We can make the right choices. We can reverse the damage we have done through years of abuse. We can heal ourselves and live a very full and happy life.
The only thing stopping you is YOU.

Are you living your life yet.

Diet For a New America (1st of 8 parts on Youtube)

I'm attaching this as well because this video series is about the book "Diet for a New America" that changed me. You will enjoy learning about John Robbin's life achievements. I never looked at the planet and all the species that inhabit it the same after listening and reading.... enjoy.

xo
Kelly

Raw for 30 Days Trailer

2011-01-16T12:18:00.000-05:00

Here's the trailer for Raw for 30 Days that I refer to so often while hanging out at Kindfood and mingling with our wonderful customers, acquaintances and friends.
This movie profoundly shows, without a doubt, how Type II Diabetes can be reversed and how potentially Type I can be controlled and perhaps even reversed (as everyone is different) with the power of a nutritionally dense RAW PLANT BASED DIET.
The Tree of Life Rejuvenation Center is where this movie is filmed and believe me, this movie is applicable to 99.9% of our 'diseases' that create havoc in our lives. Coronary Heart Disease, Cancers, Auto-Immune Disorders, Asthma,.... it goes on and on.
Watch the trailer and tell me what you think!

WARM Comfort Food....My best friend "Alfredo"

2011-01-13T13:00:00.004-05:00

Fetuccine Alfredo with Vegan Alfredo Sauce topped with Basil

All joking aside, in this cold climate, I love to hibernate. Did I say I LOVE to hibernate. Winter is not for me....I'm chilled to the bone most of the time and the only way to fix me up is a delicious, comfort food dinner with some yummy Pinot Noir, savouring it all in front of the fireplace and then followed by a hot salt bath....simple pleasures. Honestly, this is the only way to avoid me wearing woolly socks to bed (I know, this might be too much information!).

I'm going to share with you a very quick and easy favourite dish of mine (and my hubby and daughter and her boyfriend too). The good news is you probably have all the ingredients in your home already! It's my "Fettucine Alfredo", done blender style!!! This sauce is so divine and you may even find other uses for it.

I was in a rush one day and frantic from running errands. Of course I craved carbs (pasta) because my blood sugar was so low from starving myself all day. I didn't have the time nor energy to make a sauce from scratch and make a roux. So I decided to wing it and use our blender. Voila!! A beautiful sauce was born!

You can use whatever noodle you like. I tend to opt for the Brown Rice Fettucine Noodle. Really, any pasta noodle will work so try it out with whatever you have in your cupboard. Another idea is to pour it over braised kale or broccoli or a pile of grilled veggies. YUM.

Alfredo Sauce

1 cup of soy milk (if you are trying to avoid soy, you can try unsweetened coconut milk by So Delicious- not canned coconut milk. Rice milk or Almond Milk will not work well as well....)
1/2 cup raw unsalted cashews (must be raw)
3 tbsp shoyu or tamari
1/4 cup nutritional yeast
1 tbsp tahini
2 tbsp Soy-Free Earth Balance
1 tbsp lemon juice
1 tsp dijon
1 pinch nutmeg (totally makes it yummy!)
1 pinch salt
black pepper to taste
1 garlic clove, minced (optional)
lemon zest for garnish

1. Bring pot of water to a boil and add your desired noodles.

2. To make the sauce, mix together the soy milk, cashews, yeast, tamari, Earth Balance, tahini, lemon juice, mustard, paprika, nutmeg, salt and pepper and add the garlic now too if you're using it.
If you don't have a Vitamix or Blendtec blender (a high powered one), you may get a couple of lumps from the nuts in the sauce. That's okay because it gives some texture the meal. If you do want it smooth, feel free to soak the cashews for about an hour ahead of time and then drain. They will get soft this way.

3. Drain the noodles. Then, place them back into the warm pot. Add as much of the sauce as desired and stir. (I also, at this point, take a handful or two of some 'fresh' baby spinach and toss it with the warm sauce and noodles at the end. The spinach softens ever so slightly and maintains it's optimal nutrition level). Turn the heat up ever so slightly to warm through and there you have it!

Introducing: my best friend, "Alfredo" ....in only few minutes..... and don't forget to top with some zested lemon.

Now go get warm!!!!

Creamy Broccoli Soup!

2011-01-13T10:39:00.004-05:00

Did I say easy? Eating right doesn't have to be complicated and difficult. Making this soup will save you time in the kitchen by giving you some leftovers for a couple of days. It's also freezable for a couple of months- so get busy!!! Broccoli Rocks!!

Creamy Broccoli Soup

Makes about 8 servings (1 cup each)

1 medium yellow onion, diced

2 garlic cloves, minced

2 tsp olive oil

2 medium organic potatoes, scrubbed and diced
2 medium organic celery stalks, sliced
6 cups organic broccoli florets
2 cups spring pure water!
3 cups plain rice milk, divided (2 cup/1 cup)
¹/₂ teaspoon dried basil
³/₄ teaspoon sea salt
¹/₄ teaspoon ground organic black pepper
2 tbsp nutritional yeast (found in health food stores - high in B12 and iron!!)

Saute onions and garlic in olive oil, until brownish and translucent, in a large soup pot.

Add potatoes, celery, broccoli, and water to the soup pot. Bring to a simmer. Cover and cook over medium heat for about 10 minutes, or until potato chunks are tender when pierced with a sharp knife (do not overcook).

Transfer about 3 cups of the vegetables to a blender. Add 2 cups rice milk, basil, salt, and black pepper. Blend for about 60 seconds, or until completely smooth. Pour blended mixture into a clean pot.

Place remaining vegetables in blender along with the cooking liquid and remaining 1 cup rice milk. Blend vegetables until they are completely smooth or leave them slightly chunky, depending on your taste. Combine blended mixtures, then stir in nutritional yeast. Heat gently, stirring frequently, until steamy. SERVE!!

Nutritonal Information:

(Per 1 cup serving)

Calories: 126

Fat: 2.8 g

Saturated Fat: 0.4 g

Calories from Fat: 19.7%

Cholesterol: 0 mg

Protein: 3.4 g

Carbohydrates: 23.8 g

Sugar: 6.1 g

Fiber: 3.8 g

Sodium: 343 mg

Calcium: 187 mg

Iron: 2.8 mg

Vitamin C: 41.2 mg

Beta Carotene: 532 mcg

Vitamin E: 1.8 mg

Quinoa!! It's a miracle food!!

2011-01-13T10:15:00.004-05:00

I love quinoa. Easy. Versatile. Quinoa is a pseudocereal
high in protein, low in fat, high in fibre, and is
gluten-free (yippee!), making it an excellent
nutritional grain to add variety to your diet.
Do it today!!

Directions:

Makes 8 servings

1 yellow or red (prefer) onion, chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
2 cups quinoa, washed and dried
3 cups boiling water or vegetable broth
(add 1 teaspoon salt if using water or unsalted broth)
1/4 cup minced fresh cilantro or parsley (optional)

Sauté onion, celery, carrot, and garlic until they start to
caramelize or turn brown.

Add cumin, oregano, and quinoa. Stir constantly and cook for
about 3 more minutes to allow spices and quinoa to toast.

Add boiling salted water or vegetable broth. Cover and
cook about 20 minutes or until all the liquid has
completely absorbed and the quinoa has “bloomed.”
Do not stir during cooking and make sure the lid is
tight to prevent moisture from escaping.

Remove from heat and allow quinoa to sit for 5 to 10
minutes. Add cilantro or parsley, if using.
Fluff with a fork and serve.

Allow leftovers to cool and refrigerate for up to 3 days.

Tip: For a variation, omit cumin and oregano
and add 1 teaspoon dried thyme, rosemary, and/or sage.

Nutrition Information:

Per serving (1/8 of recipe):

172 Calories
2.6 g Fat
0.3 g Saturated Fat
13.8% Calories from Fat
0 mg Cholesterol

6 g Protein
32 g Carbohydrate
3.6 g Sugar
3.1 g Fiber

318 mg Sodium
45 mg Calcium
4.4 mg Iron
1.7 mg Vitamin C
647 mcg Beta-Carotene
0.8 mg Vitamin E

Filmmakers Discuss Forks Over Knives

2011-01-06T12:21:00.000-05:00

Here is the latest discussion on Forks Over Knives, the movie from the producer himself. It's coming to theatres in March 2011. Watch for it!! It may just change your life or someone's life you care deeply about. Healing through nutrition is the most important way we get to live long and healthy. We are what we eat. We only get one chance to do it right in the bodies we've been given....

Are YOU living your life yet,

Kelly

Kathy Freston's Recipes for Better Health on "The Ellen DeGeneres Show"

2011-01-06T10:17:00.002-05:00

I admire both of these women very much. Kathy Freston brings the profound connection of kindness into your life with her brilliant book "Quantum Wellness". I've read this book two times and use it now as a resource. I found it was very inspiring and educating to move toward this goal of lovingkindness...Freston promotes a body/mind/spirit approach to health and happiness that includes a concentration on healthy diet, emotional introspection, spiritual practice, and loving relationships, among other ideals. It's all about the journey, not the 'perfect destination'.