4 Ways to Make Tastier, Quicker and More Eco-Friendly Food

By CSL Staff
November 27, 2019

City Style and Living Magazine Fall 2019 Gourmet Finds Earls

/ Courtesy Earls

4 easy tweaks to make your food more tasty, eco-friendly, and quick to prepare.

1/ RAISE THE BAR
Some classics never go out of style like a crisp white wine paired with freshly shucked oysters and mignonette; and simply boiled shrimp with cocktail sauce. These are quick appetizers for a dinner party.

2/ VEGGIE PATCH
#MeatlessMonday, the international campaign to encourage people to seek alternatives to meat on Monday’s for their own health and the health of the planet, has exploded and even restaurants are taking notice. 

2018 marked the launch of Earls 100% vegan, plant-based menu, after a trial run proved overwhelmingly popular, the restaurant expanded its offerings and availability across its Canadian and US locations.

“We’re listening to our guests and staff. We’re hearing more and more that they are either meat eaters who are seeking out plant-based options, or looking to enjoy completely vegan dishes as part of their restaurant experience,” Earls vice president brand and marketing Kristin Vekteris remarked.

The all-vegan menu is available at Earls locations across Canada and the US and includes popular favourites like avocado toast, quinoa and avocado powerbowl, and more exotic options like spice tofu tacos and hunan kung pao. 

City Style and Living Magazine Fall 2019 Gourmet Finds Acai

/ Courtesy Qualifirst

3/ SUPER FOODS ON-THE-GO
The açaí berry is actually the fruit of a palm, native to central and South America. In the last several years, its anti-oxidant potency has made it one of the top, go-to superfoods (as well as inundating your IG feed). Mostly used in smoothies and the açaí bowl, the exotic berry pulp is almost impossible to find for at-home use.  Enter Dinavedic açaí powder which allows all of the nutrients of the fruit as well as its tangy-sweet taste to come through in a convenient dry form. Add to homemade smoothies in an instant.  Have a little extra?  Why not freeze into an ice cube tray for an on-the-go boost!

City Style and Living Magazine Fall 2019 Gourmet Finds Salad

/ Courtesy brands

4/ MAKE A BETTER SALAD
Common wisdom for making vinaigrette is three parts oil to one part acid. Emulsify with a little mustard (optional) and add spices and herbs to taste. Turn that formula on its head by forgoing the oil and mustard altogether. Instead, all you need is tahini. It will thin out to pouring consistency when blended with acid (think, apple cider vinegar). Just add a little honey for sweetness and to balance.

Capilano Manuka Honey MGO30+, 375g; capilanohoney.com

Barnes Naturals Apple Cider Vinegar with Manuka Honey, barnesnaturals.com

Eden Organic Roasted Tahini, 454g; well.ca


This original food article first appeared in the Fall 2019 issue of City Style and Living Magazine.

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