The True Meaning of Comfort Food

If love can come in many forms, food is chief among them.

This blog came to a screeching halt a little while ago when my world was turned upside down, again, by cancer. It was my husband’s third go with the C-word, and even having experienced and “battled” it before, we were equal parts blindsided and devastated.

Since then, love has come in the form of crunchy ginger snaps, organic chicken broth made fresh daily, and matzo-ball soup, the recipe from a Jewish grandmother who swears by it for healing. Love has come in the form of noodles and salads and crumbles and chocolates. Love has come in the form of oolong tea and ingredients for a nutritious smoothie: spinach, celery, blueberries, and thick yogurt.

Food has helped turn a terrible time into a bearable one.

When people want to help but feel helpless, food is one thing they can offer, aside from positive thoughts and prayers. It’s one thing that provides energy and healing when there is no quick fix or magic bullet. It’s one way of saying “we’re here for you”, “we care for you", "you're not going through this alone".

It unites people not only during celebratory times. Nowhere does the term “comfort food” apply more than when a meal is left on a front step in times of worry, pain, fear, sadness, and duress, accompanied by hand-written notes about oven temperatures and cooking times, heart-shapes and Xs and Os drawn in pen.

It warms more than our bellies. It nourishes more than our bodies.

It is a genuine and simple act of caring and friendship.

Food is love, and our family is forever grateful.

 

Why Parking Tickets in Hospital Lots Are Uncalled For

I know, that is quite the radical headline. What a concept.
So here I am waiting for a loved one, who shall remain nameless, to emerge after a rather nasty surgery.
I plugged the meter at UBC Hospital for four hours for a mere $16, thinking that this would be ample time given what the good medical staff here told us to expect.
I missed getting back to the meter in time to plug it again because the surgeon came out to give me the lowdown. This is obviously not something I wanted to miss or rush.
I go out to plug the meter after that, and there it is: a ticket for $30 (or $60 if not paid pronto).
It's a hospital, people. People are stressed, under duress, and in pain. And then there are the patients to think about.
Seriously? Can there not be some kind of compassionate grounds to exempt people from being fined in this kind of lot? Ditto for spots near hospital Emergency departments.
Does this point really need explaining or justification?
You've made a tough day even crappier, UBC Hospital. I'm not happy with you.

Review of Great Wolf Lodge: The stuff no one tells you

We just came back from two nights to Great Wolf Lodge in Grand Mound, Washington.

Let’s start with the good stuff: the kids loved it: the waterslides, the wave pool, the basketball pool, the obstacle course, and the Magic Quest.

Now, onto the stuff no one tells you.

- There is a US$14.99 “resort fee” PER DAY that isn’t included in the rates you see when you book. Supposedly this covers things like “free” Wi-Fi (which, by the way, wasn’t a great connection). But wow, it comes as a shock when the room rates are already so pricey.

- The rooms do not provide corkscrews. No, it’s not an oversight. Say you made a pit stop at Trader Joe’s enroute (which is a MUST, either in Bellingham or Olympia) and picked up a little TJ Reserve (bottles worth about US$30 sold for $13); well, once you’re ready to relax, you will not be able to open it. Your options: go to the gift shop and buy a corkscrew for around US $6 (unless they’re sold out, as in our case) or take your bottle in hand and have the people at the front desk open it for you. It kinda feels like going to your parents and asking them permission to drink.

KEY SURVIVAL TIP, PEOPLE; BRING OUR OWN CORKSCREW!!!!!

I never did get around to asking the rationale behind the lack of essential utensils, but wonder if they’re worried some kid is going to poke her eye out with the thing. Come on, GWL, it’s not the kids who are paying the bill here.

And you’d better enjoy drinking that Meritage out of a plastic or paper cup, because there isn’t a shard of glass to be found. Sure, kids are prone to breaking things. But come on, GWL, parents are known to watch out for such things, and besides, the floors are covered in (pilled) carpet not Italian tile. Every other hotel in North America does alright putting glass and children in the same room. Once again, it’s not the kids who are paying the bill here.

- The website says the place prides itself on cleanliness. Cleanliness my bumbum!!! On our first morning here we got to the waterpark right when it opened at 9 a.m.(the best time to go; you’ve got about half an hour before the lineups start). You would think the place would be spotless. The place SHOULD be spotless. It’s not. Have a look at the stairs you climb up to the Howlin’ Tornado and you will see old Band-Aids, sopping pieces of paper and plastic (from what, I’m not sure), clumps of hair, and used hair elastics. You will also walk by drain coverings COVERED in clumps of hair. Same goes for the area surrounding the hot tub (“lukewarm” tub would be more accurate). This is at 9 a.m., when things should be sparkling. And have a look at the window ledges on your hike up the stairs to the top: used Band-Aids, bits of paper, and used hair elastics. How they got there I have no idea, but clearly this place isn’t one that gets a deep clean very often.

And let’s look at the room itself. We found a hair elastic in our washroom and a Cheerio on our living room floor. A closer look revealed tomato sauce on the couch and some kind of white substance on one of two office chairs (with rips in them) tucked into a table.

- You’ll be thirsty at the waterpark, but don’t expect to find any water fountains. You’ll be encouraged to buy the bottled stuff.  (Only $2.50 in your room for 500mL of Dasani!) Everything costs extra here—the Magic Quest, the wands, the glow-in the-dark mini golf, etc. Tell your kids ahead of time that there are limits on the activities you’re going to do.  

- The hide-a-bed sucks. ‘Nuff said.

- The Internet connection was not great.

- We didn’t bother with the restaurants, but ordered pizza one night from the in-house pizza place. It took about 15 minutes just to get through by phone. The lineup in person was long. Once we had it, it was pretty good. Just be sure to order well before you get hungry.

- The fridges in the rooms are a decent size. We brought our own breakfast, lunch, and snack items.

- We did the Magic Quest, which was pretty cool. But we had to return to the shop a coupla times to fix our kids’ wands. The guys who work in the Magic Quest shop were FANTASTIC: patient and helpful. And if you can't solve a clue, they'll tell you the answer if you ask.

- You only need to stay for one night. You can start using the park at 1pm on the day you check in and as long as you like the day you check out.

- We fled during the afternoon to check out nearby, beautiful Olympia, Washington—the state’s capital—which was fabulous. Indie stores, fabulous coffee shops, lake and sea, big parks, great playgrounds. Well worth the 20-minute drive. Especially for the fresh air.

Chefs' Wellness: Fable's Trevor Bird

Trevor Bird is chef and owner of Vancouver's outstanding Fable Restaurant, located in Kits. He was runner-up on the second edition of Top Chef Canada. Shoulda won. He nails the farm-to-table concept on his ever-changing menu and manages to fit in regular exercise despite his gruelling schedule.

 

 

What do you do to stay physically and mentally healthy?

 

Being healthy is a very important thing to me--to live a happy and as balanced a life that I can. 

I try and be active every day for at least 30 minutes. I start my day off by stretching and doing some push ups for about 20 minutes with a coffee every day (maybe one day off a week) to get the blood flowing. 

I am involved in running, yoga, CrossFit. If I weren't, I would be fat as hell. I run two times a week, an average a 8- to 10-km each time, and I try and go to CrossFit twice a week. And I try for yoga once a week. The other two days are random, depending on the weather, my mood, and life.

I've been drinking 3 litres of water a day since the New Year, and I would really like to keep that up. It feels great.

I eat one salad a day; yogurt and fruit and chia seeds for breakfast 28 times a month. The other days are usually eggs of sorts. Dinner is the killer. 

We don't eat at precise times during dinner because of service. so I usually eat very late at night, and it really depends on what's around, I try and stick to vegetables and salads, but it can't always be that way.

I'm addicted to chocolate--really good, high-quality chocolate. I eat some every day, without a doubt. 

What's your biggest challenge when it comes to your overall well-being?

 

The biggest challenge is the chocolate and the unpredictability of the restaurant: staffing, maintenance, running a business. You are always "on", there's very little down time--one of my 10 cooks will get sick, or something will break, and playing damage control takes up a ton of time.

Why did you choose this dish to share?

 

This quinoa salad will be hitting our lunch menu. It's exactly how I like to eat.

 

Trevor Bird's Quinoa Salad

 

Salad

 

Quinoa, cooked                      1 kg

Salt                                            4 g

Craisins                                    100 g

Almonds                                    100 g

Raisins                                      100 g

Grapes , halved                       Handful

Baby spinach                           Handful

Avocado, diced                       1

Kale                                           Handful

Hard-boiled egg                      1

 

Vinaigrette

 

Honey                         100 ml

White-wine vinegar      100 ml

Olive oil                      300 ml

Salt                             5 g

 

Mix everything together and dress with vinaigrette.

Chefs' Wellness Series: Heather Cunliffe

Heather Cunliffe opened Cafe Bliss in 2008 in Victoria with a simple goal: to provide pure nourishment. Her brother, Joe Cunliffe, joined the team in 2011 and together the siblings have drawn a loyal following of health-conscious individuals who come to Bliss for unique local, raw, organic food. They've gone on to open Be Love, a Blanshard Street resto with raw and cooked food.

She shares a recipe for Carrot Curry Coconut Soup from her book Blissful.

- What do you do to stay healthy physically, mentally, and emotionally?

To stay healthy physically I do yoga, swim, ride my bike to and from work, drink green juice, and eat all the amazing organic food that I serve at Cafe Bliss and Be Love. To stay healthy mentally and emotionally I sing, play my guitar, go dancing, meditate, spend time with people I love, sit on the beach, and hike in the the trees.

 - What is your greatest challenge when it comes to health and well-being?

I work too much and don't always have time to do all the wonderful things I mentioned above.

 - What made you choose this particular dish to share with readers?

I chose this recipe because it's so nourishing for this time of year with the turmeric and warming spices, and it's easy for anyone to make!

Heather Cunlifee's Carrot Curry Coconut Soup

Although this is a recipe for a raw soup, I would recommend gently heating it to the desired temperature. I appreciate the combination of fresh and vital organic ingredients with the nourishing warming quality of hot soup!

Ingredients:

3 ½ cups cups chopped carrot

4 Tbsp. miso
4 Tbsp. coconut cream
1 Tbsp. fresh turmeric (or 1 tsp. turmeric powder)
2 tsp. fresh ginger
1 Tbsp. curry powder
2 Tbsp. lime juice
4 cups hot water

 Place all ingredients in your blender and blend until smooth.

Garnish with dried shredded coconut or chopped cilantro.

 

Serves 4.

Chefs' Wellness Series: Chef Marc-André Choquette

Marc-André Choquette is executive chef at Tableau Bar Bistro as well as the Homer Street Café and Bar. Chef MAC, as he's known, hails from Montreal and is an avid hockey player.

He shares a recipe for a dish that can only be found at Tableau and that combines abundantly healthy quinoa with fresh pan-seared trout.

Fit Foodie's Chefs' Wellness Series features top chefs from throughout B.C. discussing their take on health and healthy eating.


What do you do to stay physically healthy?
“I enjoy working out at a fitness studio three times a week under the direction of a personal trainer. During these sessions, I focus primarily on core exercises, cardio, and weight training. A huge fan of hockey, I also strap on my skates and play goalie three to four times a week, all year round. When the colder weather arrives, I try to make it up to a local mountain, Whistler, or Mt. Baker for a day of snowboarding. On the weekends, you'll find me taking long walks or hikes with my two dogs, LB, a Bernese mountain dog, and Jetta, a Great Dane. Every day, I try to stay well hydrated by drinking plenty of water, I do my best to limit my consumption of alcohol and caffeine, and I make every effort to get proper rest whenever I can.”

What do you do to keep healthy mentally and emotionally?
“One thing I've learned over the years is to not over-hink or get too emotional regarding challenges I face on a daily or weekly basis. Whenever I find my stress levels rising, I now stop, collect my thoughts, and then take the time to reflect and discuss with a colleague or friend -- this allows me to find a suitable solution. Another key for keeping myself healthy -- both mentally and emotionally -- is allowing myself to "disconnect" by watching movies or TV shows. I find they are good distractions for me, whether it be the suspense that keeps me glued to the screen or the humor that triggers a laugh! Exercise, too, definitely helps me disconnect and re-charge, as it engages me mentally and makes me happy. And, of course, I can't forget my two wonderful dogs. Spending time with LB and Jetta grounds me and definitely keeps my mind and emotions on the right track."

What's your greatest challenge when it comes to health and well-being?
“My biggest challenge when it comes to health and well-being is finding the proper balance between work and personal time. In today's world, we are constantly connected by personal communication devices, making it easy for us to always be "on the clock" and aware of work related issues.  Consequently, work days seem to have become longer, which means it is more of an effort to balance my health with my career. I also have to be careful that vacations and other days off aren't bumped to a later date, as it is so easy to allow work to take priority over everything else.”

Why did you choose this dish to share with readers?
"Up until four years ago, I had never worked with quinoa, but since then, it has become quite the health trend here in Vancouver. As it is such an easy grain to cook, I came up with this warm almond and quinoa salad to pair with Steelhead Trout. It has since become a favorite item on our menu at Tableau Bar Bistro, and our regular diners come back for this dish at lunch or dinner. When preparing this dish at Tableau Bar Bistro, we use three different coloured quinoa to add visual appeal; however, the usage of one colour grain will suffice, particularly if you are looking to cut down on costs. This salad can be enjoyed warm or cold, on its own, or paired with any other protein that appeals to you."

Marc-André Choquette's PAN SEARED TROUT with
WARM RAISIN, ALMOND & QUINOA SALAD

Serves 4

INGREDIENTS:
Trout:    4 x 6 oz portion of trout from your local seafood store

Quinoa Salad:

white quinoa      125 g

red quinoa          125 g

parsley (finely chopped)      ½ bunch

green onion (minced)      4 pc

toasted almonds  25 g

currant raisins      25 g

lemon juice      25 ml

olive oil      25 ml

salt & pepper to taste

 

DIRECTIONS:

Cook the quinoa in large amount of water until tender, set aside to cool down. Mix all ingredients together and season well.

Pan sear the trout, skin side down, over medium heat. Once cooked, serve on top of three tablespoons of the quinoa salad, slightly warm.

 

 

--

The good kind of blues

British Columbia Blueberry Council's Blueberry Breakfast Rice Bowl

Every year, my local Whole Foods has a one-day sale on organic blueberries. I stock up, buying as many cases as I can fit in my downstairs freezer. I use them mostly to make blueberry-based smoothies year-round. (The kids are happy with a simple mix of blueberries, strawberry yogurt, and ripe banana; other times I'll add kale, pineapple, and roasted and pureed beets.)

The berries are a great source of anti-oxidants, which I'm always trying to get more of (and more into my husband, who's a two-time cancer survivor). They're also high in vitamins C, A, and E as well as calcium, magnesium, and potassium. They make regular appearances around here in pancakes, muffins, and crumbles; atop French toast; and in a sauce to accompany salmon.

The British Columbia Blueberry Council has dozens of recipes on its website; here's one to kick start you into getting your blues.

BLUEBERRY BREAKFAST RICE BOWL

Yields 3 cups

 

*    1 cup (240 ml) water

*    1½ cups (360 ml) milk or unsweetened almond, soy or rice milk, divided

*    1 tsp (5 ml) salt

*    1 cup (165 g) brown rice or quinoa, uncooked

*    1 tbsp (15 ml) chia seeds, whole

*    5 (10 ml) cardamom pods, whole

*    3 tbsp (45 ml) maple syrup

*    ½ tsp (2.5 ml) ground cinnamon

*    1½ cups (225 g) B.C. blueberries, fresh or thawed frozen, divided

*    1 tbsp (15 ml) flax seed, ground

*    1 tbsp (15 ml) hemp hearts

*    1 tbsp (15 ml) walnuts, chopped

*    1 tbsp (15 ml) unsweetened coconut flakes

     

DIRECTIONS:

*    In a medium pot, bring water, 1 cup of the milk and salt to a boil. Add the rice, chia seeds and cardamom pods. Bring to a boil, stir, then simmer, covered on a medium low heat for 40 minutes until cooked (or according to the package instructions)

*    Remove the cardamom pods.

*    Add the remaining ½ cup of milk, maple syrup, cinnamon and 1 cup of the blueberries, heat and stir until warmed.

*    Serve warm topped with the remaining blueberries, flax, hemp hearts, walnuts and coconut.

Chefs' Wellness Series: Ned Bell

Four Seasons Vancouver executive chef Ned Bell brought the farm-to-table philosophy to YEW seafood + bar. He dishes on his approach to well-being and shares one of his favourite healthy recipes, a quinoa dish that's loaded with superfoods.

Fit Foodie's Chefs' Wellness Series will feature top chefs from throughout B.C. discussing their take on health and healthy eating.


Chef Ned Bell with his son, Max.

 

What do you do to stay physically healthy?

I stay physically fit by running, cycling--often to and from work--and wrestling with my four-year-old boy, Max. 

What do you do to keep healthy mentally and emotionally?

I try to spend time with my family, eat right, and exercise regularly.

What's your greatest challenge when it comes to health and well-being?

I work too much, and so my family time and exercise time suffer.

Why did you choose this dish to share with readers? 

Because it's tasty, healthy, and easy.

 

 

Ned Bell's BC Blueberry & Quinoa “Salad”

"There are three types of quinoa: golden, red and black," Chef Bell explains. "They all taste the same, but mixed together they look fantastic.

"Quinoa is a perfect protein: great for breakfast (like oatmeal), in protein bars, salads, and as carbohydrate replacements for lunch and dinner."

Keep in mind, too, that blueberries are high in cancer-fighting antioxidants. Some evidence suggests that flaxseed can reduce the risk of heart disease, stroke, cancer, and diabetes. Chia is a source of  fibre and healthy omega-3 fats. Hemp seeds are a source of protein as well.

Ingredients:

2-3 cups cooked quinoa (red, black or golden)
¼ cup fresh BC blueberries
¼ cup dried BC blueberries
1 Tbsp chia seed
1 Tbsp flaxseed
1 Tbsp hemp seed
¼ cup each of toasted pumpkin and sunflower seeds
½ cup nuts (almonds, pistachios, hazelnuts, pecans, or walnuts)
2 Tbsp honey or maple syrup
2 Tbsp Greek yogurt (optional)

To assemble, mix all the ingredients together.

"This is a fantastic meal by itself or as a great side dish for roasted salmon, halibut, chicken, or steak," Chef Bell says.

 



Garlic may kill contaminants in baby formula

Foodies love garlic. Aside from being a standby in kitchens everywhere, it turns out the superfood might play another key role: making some types of infant formula safer.
According to a new study from the University of British Columbia published in Applied and Environmental Microbiology, two compounds derived from garlic – diallyl sulfide and ajoene – significantly reduce the contamination risk of Cronobacter sakazakii in the production of dry infant formula powder.
The discovery could make the product safer to consume, easing the minds of new mothers who can’t or opt not to breastfeed. (I'm personally all for breasfeeding exclusively for a baby's first six months then for as long as you feel like it, but there are valid reasons women can't or choose not to.)
C. sakazakii is a foodborne pathogen that is sometimes present in dry infant formula powder and other fortified foods. Infection is rare but often fatal for infants. It can poison a baby’s bloodstream and lead to life-threatening cases of meningitis. Outbreaks of C. sakazakii have occurred around the globe.
The natural compounds could also be used to clean the pipes used in the manufacturing process of milk products as an alternative to harsh chemicals like chlorine.
Garlic has also been found to be effective in treating or preventing colds, while it may play a role in helping protect against bowel and stomach cancers.
Get pressing!

Good thing we're not ordering a plate of proper spelling

Seriously? I wasn't planning on stopping in for lunch anyway, but three spelling mistakes in 18 words is pretty sad. What's a lux sandwich anyway? ;)
Maybe you find yourself editing menus and sandwich boards all the time too. Hopefully this kitchen is better with the panini maker than its dictionary.

Fine food and wine for a good cause!

There's nothing better than a night spent sipping fine wine and sampling fine food. Even better when your entry fee goes to a good cause.
The 12th annual North Shore Food and Wine Festival happens Saturday (October 19) at Park Royal North, with funds supporting the North Shore Youth Safe House.
Sixty bucks gets you the chance to taste of  134 wines from 27  wineries in B.C., California and around the world, including some of my faves, Blasted Church and Okanagan Crush Pad; food from 21 vendors (hello Mangia e Bevi, the Lobby at the Pinnacle Hotel, and Cupcakes); live jazz, Flamenco guitar, and Latin music, plus a $10 cab voucher (if you live on the North Shore).
Be a good citizen. Drink up.

Martinis!

MARKET by Jean-Georges' Howitzer Gun Punch

Once I was done breast-feeding my second son and was ready to get back to the bottle myself, I went straight to wine. Red, white, rose: I love the stuff.
I shied away from hard alcohol, though. Having abstained for so long, I was honestly a little worried about how my body would react to it.
Well, those days are over and I'm happily back to martinis! (Don't worry, life-insurance companies: in moderation.) I have a penchant for anything with green apple liqueur, but I'm excited to try whatever crazy creations so many Vancouver bartenders are concocting.
Oh, and did you know you can subscribe to this blog? Thanks to my friend Naz, author of Bottom of the Pot (Adventures in cooking Persian food and beyond), I've figured out how to do it. If you're interested, look to your right and sign on up.
To your health!