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Showing posts with label Rooted Nutrition. Show all posts
Showing posts with label Rooted Nutrition. Show all posts

Saturday, October 24, 2015

Drying and Storing Foods

Burnaby Food First is pleased to offer another FREE workshop!

Drying and Storing Foods
https://drive.google.com/file/d/0B5i2efDZ9W8bSWFTU2xGU1U4VE0/view?usp=sharing

Thursday, November 12
6:30 pm - 8:30 pm
Brentwood Community Resource Centre (2055 Rosser Avenue / Burnaby - map)

Join Andrea Potter from Rooted Nutrition for this workshop on dehydrating. Learn how to dry and store fruits and vegetables!

Registration is required. Space is limited! To register, please contact Leanne at (604) 618-3581 or by email.

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Enjoy Burnaby Food First workshops? Want to get involved as a volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on board! For more information,
send us an email.

Wednesday, July 1, 2015

Get Pickling! Workshop

Burnaby Food First is pleased to announce another FREE workshop!

https://drive.google.com/file/d/0B5i2efDZ9W8bX2x5cmVhMkJocmM/view?usp=sharingGet Pickling

Wednesday, July 22
6:30 pm - 8:15 pm
Brentwood Community Resource Centre (2055 Rosser Avenue / Burnaby - map)

Join chef Andrea Potter of Rooted Nutrition and learn how to turn regular vegetables into tasty goodies!

Learn how to pickle the healthy way and make tangy, crispy vegetables. Participants will take home a sample of pickles from the workshop.

**REGISTRATION CLOSED**

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Enjoy Burnaby Food First workshops? Want to get involved as a volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on board! For more information,
send us an email.

Friday, September 12, 2014

Art of Drying and Storing Foods

https://drive.google.com/file/d/0B5i2efDZ9W8bV0NOUElVT0pnLTQ/edit?usp=sharingArt of Drying and Storing Foods

Tuesday, October 7
6:30 pm - 8:15 pm
Tommy Douglas Library (7311 Kingsway / Burnaby - map)


Save the goodness of summer! Learn how to dry and store your own food at home. Led by Chef Andrea Potter.
 

**REGISTRATION CLOSED**

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Enjoy Burnaby Food First workshops? Want to get involved as a volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on board! For more information,
send us an email.

Sunday, February 9, 2014

Volunteer Appreciation Party

Thank you to all the volunteers and organizational representatives who came out at the end of last month! We couldn't manage what we do as Food First without you.

Thanks also go out to VanCity for sponsoring us and to Andrea Potter of Rooted Nutrition for coming over to do a hands-on demonstration of her ever-popular dehydrating workshop!

Kale chips, anyone?

Monday, September 30, 2013

What's Happening in October

The weather is pretty unpredictable these days, but between rainy, boot-mandatory days and cool, sunnier days, there's sure to be something this month for you! (Especially when you get bored with being cooped up inside all day.)

Just remember to bring a rain jacket and an umbrella...

Sustenance Festival

Location: Check website for event locations
Dates: October 8 to October 22, 2013

In its 5th year, drop by the Festival for an exciting lineup of events, the standing exhibition, or any number of the workshops being held at the Roundhouse Exhibition Hall. Workshops include Backyard Chickens 101, Seed Saving, and Canning and Preserving and are either free or up to $30, depending on the topic.

Also happening are other community events such as potlucks, garden tours, and exhibits at locations around the city.

For information on the events, to register for a workshop, or for more on the Festival, please visit the official website: http://www.sustenancefestival.ca/

How We Grow, Share, and Eat Lecture Series

Location: Online (or The University of Winnipeg)
Dates: September 26, 2013 to March 20, 2014
Cost: FREE

For those gross, rainy days (or if you happen to live in Manitoba), check out this lecture series on sustainable food and farming systems. The public lectures will be posted on their website.

To find out more about the lecture series, visit the Menno Simons College event website: http://www.mscollege.ca/foodsecurity/schedule/

UBC Markets

Wednesday Campus Market

Location: IK Barber Learning Centre (East Mall and Agricultural Road / Vancouver - map)
Dates: July 3, 2013 to October 16, 2013
Hours: 11:30 am to 1:30 pm every Wednesday

The UBC Farm Wednesday Campus Market features an assortment of fresh UBC Farm produce. This mid-week market in front of the IK Barber Library offers students, staff, and faculty members a convenient opportunity to purchase UBC Farm produce.

The Wednesday market only accepts cash, and customers are asked to bring their own bags.

For more information, visit the UBC Campus Market website here.

UBC Farm Public Market
Location: UBC Farm (3461 Ross Drive / Vancouver - map)
Dates: September 7, 2013 to November 9, 2013
Hours: Every Saturday from 9:00 am

The UBC Farm opens up every Saturday to share its amazing variety of food grown right on the UBC campus!

In addition to over 250 varieties of fresh, organically grown produce, drop by for live musicians, craftspeople, hot prepared food, bakers, and other young farm vendors.

Free public tours are also held at 11:00 am.

For more information, visit the UBC Farm Saturday Public Market website here.

Vancouver Farmers' Markets

West End Farmers' Market
Location: 1100 Block of Comox Street at Mole Hill (map)
Dates: June 1, 2013 to October 19, 2013
Hours: 9:00 am to 2:00 pm each Saturday

Main Street Station Market
Location: 1100 Block Station Street along Thornton Park, Main Street Skytrain Station (map)
Dates: June 5, 2013 to October 2, 2013
Hours: 3:00 pm to 7:00 pm each Wednesday

Kerrisdale Village Farmers' Market
Location: East Boulevard between 37th and 41st Avenue, near Kerrisdale Arena (map)
Dates: June 15, 2013 to October 12, 2013
Hours: 10:00 am to 2:00 pm each Saturday

Trout Lake Market
Location: John Hendry Park, North Parking Lot (East 13th Avenue @ Lakewood and Templeton / Vancouver - map)
Dates: May 11, 2013 to October 19, 2013
Hours: 9:00 am to 2:00 pm each Saturday

Kitsilano Market
Location: Kitsilano Community Centre, Parking Lot (2690 Larch Street / Vancouver - map)
Dates: May 12, 2013 to October 20, 2013
Hours: 10:00 am to 2:00 pm each Sunday

Vendors include farmers, fishers, artisans, food preparers, and more! The markets this year will also feature a great list of events and activities, as well as the upcoming Fun With Food stations, getting people of all ages involved in food literacy education. Click here for more information on events at the markets.

In an effort to reduce plastic use at the market, please bring your own shopping bags.

For more information on the market, including transportation and parking at the site, please visit their website: http://www.eatlocal.org/

Artisan Farmers' Markets

Lonsdale Quay
Location: Lonsdale Quay, East Plaza (123 Carrie Cates Court / North Vancouver - map)
Dates: May 4, 2013 to October 26, 2013
Hours: 10:00 am to 3:00 pm each Saturday

Burnaby Market
Location: Burnaby City Hall, North Parking Lot (4949 Canada Way / Burnaby - map)
Dates: May 4, 2013 to October 26, 2013
Hours: 9:00 am to 2:00 pm each Saturday

Ambleside Market
Location: West Vancouver Police Station, Parking Lot (13th and 14th Street and Bellevue Avenue / West Vancouver - map)
Dates: May 5, 2013 to October 27, 2013
Hours: 10:00 am to 3:00 pm each Sunday

Find a great selection of conventional and organic foods, from fresh produce to prepared food and handmade products. There's everything from jam, honey, and salsa to berries and greens!

The markets also host a book exchange, reading area, and activities table and live music.

In an effort to reduce plastic use, please bring your own plastic or reusable shopping bags.

For more information on these markets, including monthly market events, visit the Artisan Farmers' Markets website: http://www.artisanmarkets.ca/


Interested in other classes or workshops while Burnaby Food First works on its next Workshop Schedule? Check out some of these:

Grandview-Woodlands Food Connection
Burnaby Multicultural Society
The Edible Garden Project
Rooted Nutrition

Friday, August 30, 2013

The Art of Drying and Seed Saving: Spots Still Left!

There are still spots left in the upcoming Burnaby Food First workshops!

Art of Drying and Storing Foods

Tuesday, September 10
6:30 pm - 8:00 pm
Tommy Douglas Library (7311 Kingsway / Burnaby - map)

Learn how to prepare and store dried fruits and vegetables, as well as how to make your own fruit leather! This will be a demonstration-style workshop.

**REGISTRATION CLOSED**

Andrea Potter is a Red Seal Chef and a Registered Holistic Nutritionist. She teaches whole-foods cooking classes and also offers nutrition counselling. She is passionate about the benefits of whole, local and slow foods. For more information on Andrea Potter, visit her website: http://wholefoodscooking.ca/.

Burnaby Seed Saving Workshop

Tuesday, September 17
6:30 pm - 8:30 pm
Tommy Douglas Library (7311 Kingsway / Burnaby - map)

Learn the basics of how to start saving and storing seeds. Saving seeds saves you money, helps biodiversity, and lets you keep growing the variety of plants that you know work for you.

If you have seeds you have saved, bring them to share and trade! This will be a demonstration-style workshop.

**REGISTRATION CLOSED**

Cylia Taryse Wong, who helped create the Cedar Cottage Seedsaving Collective (a seed bank) in 2011, is a Gaia College organic master gardener, certified permaculturist, and member of two Vancouver community gardens and Copley Commons Orchard. She brings her hands-on knowledge and experience with community gardening and seed saving to this workshop.

Thursday, August 1, 2013

Upcoming Workshops: Canning, Dehydrating, and Seed Saving

Burnaby Food First is pleased to present three more FREE community workshops!

Whole Fruit Canning: The Joy of Sweet and Sour Fruit

Wednesday, August 21
6:00 pm - 8:00 pm
Cranberry Commons (4272 Albert Street / Burnaby - map)

Credit: Sofi Martinez

Learn with Karen DarWoon how to can local, fresh whole fruit in a sweet and sour style. You get a jar to take home with you! This will be a hands-on workshop.

**REGISTRATION CLOSED**

Karen DarWoon is a personal chef and former Board Member of the Richmond Sharing Farm Society who is passionate about urban farming and the fun of food!

Art of Drying and Storing Foods

Tuesday, September 10
6:30 pm - 8:00 pm
Tommy Douglas Library (7311 Kingsway / Burnaby - map)

Learn how to prepare and store dried fruits and vegetables, as well as how to make your own fruit leather! This will be a demonstration-style workshop.

**REGISTRATION CLOSED**

Andrea Potter is a Red Seal Chef and a Registered Holistic Nutritionist. She teaches whole-foods cooking classes and also offers nutrition counselling. She is passionate about the benefits of whole, local and slow foods. For more information on Andrea Potter, visit her website: http://wholefoodscooking.ca/.

Burnaby Seed Saving Workshop

Tuesday, September 17
6:30 pm - 8:30 pm
Tommy Douglas Library (7311 Kingsway / Burnaby - map)

Learn the basics of how to start saving and storing seeds. Saving seeds saves you money, helps biodiversity, and lets you keep growing the variety of plants that you know work for you.

If you have seeds you have saved, bring them to share and trade! This will be a demonstration-style workshop.

**REGISTRATION CLOSED**

Cylia Taryse Wong, who helped create the Cedar Cottage Seedsaving Collective (a seed bank) in 2011, is a Gaia College organic master gardener, certified permaculturist, and member of two Vancouver community gardens and Copley Commons Orchard. She brings her hands-on knowledge and experience with community gardening and seed saving to this workshop.

Saturday, June 22, 2013

Review: Secrets of Pickling Workshop

Thank you for coming out to both of our pickling workshops!

Thanks also go out to chef and returning workshop facilitator Andrea Potter (Rooted Nutrition) and to Urban Digs Farm, which donated some of the vegetables used for the workshops.

Didn't get a chance to join us but want to know what all the excitement about pickling is about?

The list of fermented, or pickled, foods around today is staggering: bread, coffee, pickles, cheese, beer, yoghurt, tempeh, and soy sauce, among many others. These foods are transformed during the production process by microscopic organisms that help preserve foods while enhancing flavour.



So, what exactly is fermentation, and how does it work?

Fermented foods are foods that have been through a process of lactofermentation, during which natural bacteria feed on the sugar and starch in food, creating lactic acid.

Natural fermentation of foods has been shown to preserve nutrients in food while also helping to break the food down into a more digestible form.

Why eat fermented foods?

There are several great reasons to start making and eating fermented foods:

1) Probiotics: Consuming fermented foods and drinks will introduce beneficial bacteria into your digestive system and help the balance of existing bacteria. Probiotics have been shown to help improve bowel health, aid digestion, and improve immunity.

2) Absorb food better: Having the proper balance of gut bacteria and enough digestive enzymes helps you absorb more of the nutrients in the foods you eat.

3) Budget friendly: Lots of different types of fermented foods are easy to find in grocery stores these days, but you can also make your own whey at home for a couple of dollars or use sea salt and water to ferment many foods inexpensively.

4) Preserves food easily: Lacto-fermentation allows you to store foods like salsa, sauerkraut, and pickled vegetables for longer periods of time without losing nutrients as you would with traditional canning methods.

5) Taste: And, of course, fermented foods are also delicious!

Curious about other workshops this summer? Check out our Upcoming Events and Workshops schedule, and stay tuned for updates!

Wednesday, January 2, 2013

Recipe: Fruit Leather

Foods can be preserved in a variety of different ways, from canning to smoking. Whenever preserving food, it is important to ensure that your workspace is clean and germ-free and that the food you are preserving has not gone bad or become over-ripe.

Freeze: Berries can be frozen individually and then packed together into a larger container.
Can: Fruits, tomatoes, peppers, and pickles are among the foods that can be preserved through canning.
Salt: Fish can be preserved by salting it.
Dehydrate: Fruit, and some vegetables, can be dried until the moisture in them evaporates.
Ferment: Some foods can be saved by fermenting (e.g. cabbage, in the form of sauerkraut).
(From FoodWisdom.)  

This recipe is from our Art of Drying and Storing workshop, taught by chef Andrea Potter of Rooted Nutrition.

Some delicious combinations are pear and blackberry; apple and strawberry; and peach and apricot. Mixing apples or pears with berries will also help boost the volume of purée!

Don't have a dehydrator? Don't worry! The method used in this recipe just requires an normal kitchen oven -- and some patience.


Fruit Leather

To email, print, or text this recipe, click here.

Ingredients

6 cups of fruit, plus peels* (for 4 cups of fruit purée)

*If using peaches, apricots, or nectarines, crush 1 tablet of vitamin C and add to the purée to keep it from oxidizing and browning.

Instructions

1. Put the fruit and, as needed, the vitamin C, into a blender. Process until the fruit is smooth. Add a bit more fruit, if necessary, to make 4 cups of purée.

2. Pour the purée onto a baking sheet lined with parchment paper. It should be about a 1/4-inch thick. You can check the thickness by inserting a toothpick into the middle of the purée. Too thin, and the leather will crack; but too thick, and it will take a longer time to dry.

3. Preheat the oven to 150 F or to the lowest setting on your oven.

4. Place the baking tray on the centre rack of the oven.

5. Dehydrate until the leather is tacky to the touch, about 2 hours. Dehydrating times vary greatly depending on the fruit and on the oven used. If you have a convection oven, using the convection setting will help the leather dry faster.

6. When the sides of the leather peel away easily from the parchment, flip the leather over and put the tray back in the oven. Dry until tacky.

7. To store, cool the leather completely. Cut the leather, still on the parchment, into 2-inch wide strips using kitchen shears. You can roll them up or simply stack the sheets. The fruit leather should be stored in an airtight jar or zip-top bag for about a month. The drier the leather, the longer it will last.


Saturday, December 1, 2012

What's Happening in December

The weather is getting chilly but there are still plenty of reasons to get out and explore. This month, there are a number of cool classes and webinars going on, as well as a couple of markets, that should help pass the cold winter days.

Vancouver Winter Farmers' Market

Location: Nat Bailey Stadium, East Parking Lot (4601 Ontario Street / Vancouver - map)
Dates: November 3, 2012 to April 27, 2013 (Closed December 29)
Hours: 10:00 am to 2:00 pm each Saturday

Thought the start of winter meant the end of locally grown and made goodies?

Continuing from last month, the winter market hosts over 60 vendors -- nearly as many as the three main Vancouver summer markets combined! -- offers a range of foods, from local produce to homemade chocolate and maple treats.

In an effort to reduce plastic use at the market, please bring your own shopping bags.

For more information on the market, including transportation and parking at the site, please visit their website: http://www.eatlocal.org/

Holiday Market

Location: Croatian Cultural Centre (3250 Commercial Drive / Vancouver - map)
Date: December 15, 2012, from 10:00 am to 2:00 pm
Cost: $3, or free for children under 13 years

Over 85 vendors feature a selection of artisan foods, high quality crafts, and other goodies. Find everything from preserves and honey to tea and coffee! There will also be a silent auction, gift wrapping by donation, and a free coat check.

Check their website starting December 1 to get a $1 off coupon for admission!

For more information, visit their website: http://www.eatlocal.org/holidaymarket.html

Breadlines, Sweet Charity and Beyond

Location: Webinar (computer with Internet connection required)
Date: December 13, 2012, from 12:00 pm to 1:00 pm
Cost: Free!

Hosted by Community Food Centres Canada (CFCC), this webinar will feature a conversation between scholar and activist Jan Poppendieck and CFCC president Nick Saul about the delivery of emergency food initiatives, as well as how we can move from charity to solidarity in emergency food programs.

Attendance is free, but space is limited. For more information and to register, visit their website: http://www.cfccanada.ca/

Healthy Holiday Sweets

Location: Homesteader's Emporium (649 East Hastings Street / Vancouver - map)
Dates: December 5, 2012, from 6:00 pm to 8:00 pm
Cost: $50, plus processing fee

Rooted Nutrition founder Andrea Potter partners with Homesteader's Emporium to offer a special hands-on event on healthy holiday treats. Participants will learn how to make goodies such as raw vegan chocolate cashew truffles and almond-stuffed dates.

There will also be tastings and recipes and a gift box to take home.

For more information or to register, please visit the Evenbrite page: http://homesteader-cooking-classes.eventbrite.com/

Fusion Kitchen Winter Classes

Location: Save On Meats (43 West Hastings Street / Vancouver - map)
Dates: December 12, 2012 to February 7, 2013 (see website for class times)
Cost: From $45 to $70 per person (plus processing fees), or $120 for two people (Taste of Pakistan or A European Christmas ONLY)

Fusion Kitchen returns with a series of three classes, starting December 12, 2012, covering Hungarian, Romanian, and Pakistani dishes, all taught by recent immigrant women. Join them and discover a range of delicious sweet and savoury dishes.

For more information or to register, please visit the Eventbrite page: http://fusionkitchendecember.eventbrite.ca/

Wednesday, October 31, 2012

Recipe: Basic Sauerkraut

Fermentation, an ancient method of preserving the harvest, produces foods that are rich in probiotics and enzymes, which help improve digestion and overall health. Some common foods like yoghurt and miso contain these beneficial probiotics, but did you know that there are a host of other fermented foods that can provide the same benefits?

This recipe is from The Joy of Pickling workshop back in July, taught by Andrea Potter of Rooted Nutrition.



Basic Sauerkraut

To email, print, or text this recipe, click here.

Ingredients

5 lbs (2.2 kg) green and/or red cabbage
3 tablespoons salt

Tools

Clay crock pot, or a glass/plastic jar with a wide opening
Knife, food processor with slicer blade, or hand-held shredder
Tool for "stomping", e.g. thick wooden dowel, empty beer bottle, your fist


Source: The Healthy Eating Site

Instructions

1. Cut the cabbage into thin strips.

2. Sprinkle some salt on the bottom of the crock. Add cabbage.

3. With your stomping tool, push the cabbage down to make the juices come out. Add more salt.

4. Continue adding more cabbage and salting it, and repeat until the salt and cabbage are used up.

5. Place a plate over the cabbage and weight it down. Press down on the plate until the water in the crock covers the plate.

6. Cover the crock loosely with a towel or other cover.

7. Store the filled crock in a cool place and do not move it for a couple of weeks.

8. In 24 hours, the water in the crock should cover the plate that is weighing down the cabbage. If the plate is not covered with liquid, add some salted water using a dilution of 1 tablespoon salt to 1 cup of water.

9. Check the crock every day for 1 week. If you see bubbles on the surface, remove them with a clean spoon.

10. Every few days, take off the plate and weight, and wash them thoroughly with water. Put the plate and weight back on the cabbage after washing. Ensure that the spoon used is clean, and replace the lid or cloth over the crock each time.

11. After the fermentation period of 2 to 6 weeks, the sauerkraut should be ready to eat. Taste the sauerkraut with a clean fork or spoon to test if it is sour. When the sauerkraut tastes the way you like it, fill clean jars with it and put on the lids. Once packed into jars, the sauerkraut can be kept for up to a year.

How do I know if my sauerkraut is safe to eat?

The sauerkraut should taste and smell fresh. If it smells bad and/or is soft or sticky, do not eat it. Next time, you may need to use more salt.

Wednesday, October 24, 2012

Recipe: Apple Fennel Sauerkraut Salad

If you're wondering what to do for dinner, why not try an Apple Fennel Sauerkraut salad? This is a simple, quick recipe to make that's healthy as well as delicious. There's enough for a dinner accompaniment... if you're willing to share.

Did you know?
Raw sauerkraut is a great source of gut-friendly probiotics and enzymes, while cabbage helps soothe the stomach lining and ease digestive difficulties. Also, flax oil contains omegas 3 and 6, which are essential nutrients for brain and nervous system functioning.

This recipe uses sauerkraut, which was part of the menu from The Joy of Pickling workshop back in July, in which Andrea Potter of Rooted Nutrition dropped by with a fount of knowledge about preserving and fermenting food.



Apple Fennel Sauerkraut Salad
(Yield: 4 servings)

To email, print, or text this recipe, click here.

Ingredients

For the salad:

1 medium head of fennel, thinly sliced (green fronds, optional)
1 medium granny smith apple, thinly sliced
1/2 cup to 1 cup sauerkraut
raw beet, thinly sliced (optional, if you want to add some colour)

For the dressing:

This is enough for about twice as much salad in this recipe. Extra dressing should be covered and kept in the fridge. Only make small amounts at a time and use quickly.

1/4 cup lemon juice, fresh
1/3 cup flax oil
2/3 cup extra virgin olive oil
1 clove of garlic, grated or finely minced
chilli flakes, cayenne, or black pepper, to taste (optional)
pinch of sea salt

Instructions

1. For the salad: Thinly slice the fennel and apple (and beet, if using). If the fennel has fronds (and you like them), feel free to cut them up, as needed, and use them as well. Toss the fennel, apple, and beet with the sauerkraut. Set aside.

2. For the dressing: Put all the ingredients into a small jar. A mason jar works perfectly for this. Screw on the lid tightly and shake vigorously before using.

3. To serve, add just enough dressing to lightly coat the salad. Eat fresh or leave it to marinate in the fridge for up to one week.

Sunday, September 23, 2012

Feature: Rooted Nutrition

Source: Sass & Veracity
Want to learn more about healthy eating? Curious about nutrition? Or just plain confused about these weirdly-named foods that keep popping up?

Rooted Nutrition, founded by chef and Registered Holistic Nutritionist Andrea Potter, is a company dedicated to helping people eat healthier by empowering  them through education and offering practical tools for preparing healthy, delicious food.

Recognize the name? Chef Potter has conducted a number of the free workshops hosted by Burnaby Food First, including The Art of Drying and Storing and The Joy of Pickling workshops.

The Vancouver-based company offers a range of classes, workshops, and free information sessions, as well as one-on-one nutrition counseling and private cooking lessons, designed to get people back on the whole, home-cooked foods wagon.

The fall lineup, on now, includes free information sessions designed to help people develop and better understand healthy eating habits. Continuing on September 24 through to November 5, the weekly sessions cover topics from weight management to healthy fats and oils -- and even getting your children excited about healthy eating and whole foods!

For more information on Rooted Nutrition, the on-going information sessions, and offered classes, please visit their website at http://wholefoodscooking.ca/ or contact rootednutrition@gmail.com.

Raw spring rolls
Source: Vegan Epicurean