strawberries

Food and Recipe of the Month: Strawberry Hazelnut Chia Pudding Parfait

Care of Amy Symington of ameliaeats.com Strawberry season is an exciting time of year because it means longer, warmer and sunnier days in addition to eating these sweet, sun-warmed berries! Aside from being almost everyone’s favourite tasty treat in spring they are also something to feel good about including in your daily diet! Berries, in general, contain anthocyanins, which are dark colour pigments found in fruits and vegetables and also a powerful antioxidant, which has been shown to help with the prevention and management of chronic diseases such as heart disease, obesity, type 2 diabetes and cancer. They are also an important component of an anti-inflammatory diet aiding in the reduction of chronic inflammation which has also been linked to an increase in chronic disease. Moreover, they contain high levels of vitamin C, another powerful antioxidant which helps to neutralize damage-causing free radicals in the body. Enjoy them in smoothies, your granola, a chia pudding parfait or baked in pies, tarts, muffins, cakes and scones or simply eat them out of a bowl straight up! Strawberry Hazelnut Chia Pudding Parfait Makes 2 servings Ingredients 1 cup unsweetened almond milk ½ cup chia seeds 1 tbsp maple syrup… Read More

Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Nutrition Uncategorised Vegan & Vegetarian Recipes

Strawberry and Hazelnut Streusel Cake with Maple Vanilla Glaze

Care of Amy Symington of ameliaeats.com Makes 1 bundt cake or 20 small servings Prep time: 15 minutes Baking time: 45-50 minutes Nutritional Bonus: This dessert does not use any processed sugars, is high in fibre and vitamin C, and contains zero cholesterol due to the use of ground flax seed instead of eggs. As a general rule of thumb, to replace 1 egg in baking, use 1 tbsp of ground flax seed mixed with 2 tbsp water. Dry Ingredients: 2 cups whole wheat or spelt flour 3 tbsp ground flax seeds 2 tsp cinnamon 1 1/2 tsp baking powder 1 tsp baking soda 1/4 tsp salt Wet ingredients: 1/2 cup grapeseed or canola oil 1/3 cup maple syrup 1/2 cup water 2/3 cup mashed bananas (approximately 2) 1 tbsp apple cider vinegar 2 tsp vanilla Garnish: 3 cups strawberries, sliced 3/4 cup dates, pitted and chopped 1/2 cup toasted hazelnuts, chopped Streusel Glaze: 1/4 cup dates, pitted and chopped 1/2 cup water 1 tbsp maple syrup 1/2 tsp vanilla Directions: In a large mixing bowl, combine all dry ingredients. In a small mixing bowl, combine all wet ingredients. Add the wet to… Read More

Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Uncategorised Vegan & Vegetarian Recipes

Food of the Month: Strawberries

Care of Amy Symington of ameliaeats.com Strawberries are a spring seasonal favourite for most people, and for good reason. They are sweet and tart, and jam-packed (pun intended) with essential vitamins and minerals. From breakfast parfaits and salad toppers, to compotes, jellies and jams, to decadent desserts, there is no doubt that strawberries are a versatile fruit. Strawberries are high in vitamin C, beta carotene, and fibre. One serving of strawberries is about half your Recommended Dietary Allowance of vitamin C, which is a fantastic immune booster, a powerful antioxidant, and a support to increase the production of collagen, improving skin’s elasticity and resilience. Strawberries also contain the phytochemical ellagic acid, which aids in the suppression of cancer cell growth. Ellagic acid also aids in reducing LDL (bad) cholesterol, helping to reduce the risk of cardiovascular disease and stroke. So take advantage of spring’s bounty, grab a pint of these tasty little morsels, and try our sinfully delicious Strawberry and Hazelnut Streusel Cake. Read More

Filed under: Eat Veg elifelines Food of the Month Nutrition

eLifelines: February 2015

February 2015 TVA In Action   Last Chance to Enter the Vegan Bake-Off The 7th Totally Fabulous Vegan Bake-Off takes place Sunday, March 15th. The deadline to sign up to compete is February 13th. Read more… Valentine’s Specials Galore This year you can choose from prix-fixe meals at restaurants across the GTA, as well as vegan boxed treats ready for your Valentine. Read more… TVA’s Social Group Events… Read More

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Strawberries: The Love Berry

Care of Ashley Sauve “Doubtless God could have made a better berry, but doubtless God never did.” Dr. William Butler, a 17th Century English Writer was talking about strawberries of course! He was right, these sweet jewels are packed with nutrition, as well as sweet flavor to warm the coolest of hearts this Valentine’s Day. In fact, it may be safe to say that no other food is as closely associated with love and romance as the strawberry! Whether dipped in chocolate, or served alongside champagne, there are a few good reasons to include these berries in your celebration of love (and every other day too)! For starters, strawberries pack a mean antioxidant punch. In fact, when scientists analyzed antioxidant capacity of common serving sizes for all U.S. foods, strawberries came up 3rd! This is no small feat, and while strawberries may not commonly be referred to as a ‘superfood’ they have more than earned the title. Antioxidants are crucial for protecting the body from free radical damage that may occur as a result of chemical exposure, pollution, environmental toxins, radiation and even as a byproduct of ordinary metabolism. This means that foods high in antioxidants have been associated with… Read More

Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Nutrition Uncategorised

Chocolate Covered Strawberry Cheesecakes

Care of Ashley Sauve Show your loved ones how dear they are to you by serving them these super food cheesecakes! Not only do they taste fantastic but they pack a nutritional punch and are raw, vegan, gluten and soy free for all to enjoy! Serves 16 Ingredients: Filling: 2 cups raw cashews, soaked overnight (measured before soaking) 6 tablespoons coconut oil, melted 2 lemons – juice and zest ½ teaspoon ground vanilla bean (or 1 teaspoon vanilla extract) 1 banana 2 cups strawberries, fresh of frozen (thawed first) ¼ cup goji berries soaked in water for 10 minutes (optional) 2 tablespoons lucuma (optional) 1 tablespoon maca (optional) 5-10 stevia drops or 3 tablespoons maple syrup Crust: 1 cup raw walnuts 1 cup raw almonds 2 tablespoons coconut oil, melted ¼ cup golden berries (soaked in water for 10 minutes) or 4 soft medjool dates ½ teaspoon ground vanilla bean (or 1 teaspoon vanilla extract) Chocolate Drizzle: 2 chocolate bars of choice (I used Giddy YoYo, maca flavour) 1 tablespoon coconut oil Directions: You will need heart shaped silicone baking moulds, or a cupcake pan. In a double boiler, melt the chocolate and coconut oil, stirring… Read More

Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Uncategorised Vegan & Vegetarian Recipes Vegetarian Holiday Recipes