Products, Techniques and Ingredients We Love for Spring 2019

By CSL Staff
April 24, 2019

Spring is all about eating healthier and lighter.  From vegan alternatives to a variety of global cheeses and nutrient rich breakfast cereal, we’ve got you covered!

City Style and Living Magazine Spring 2019 Products, Techniques and Ingredients We Love chas organic

/ Courtesy Cha’s Organic

Cream of The Crop

A vegan alternative to dairy cream Cha’s Organics certified organic coconut cream enriches stews, soups and sauces, we love stirring in a few tablespoons to Thai dishes like pad thai, curries and tom yum soup. If you don’t have access to fresh dried coconut, this preservative and sulphite free alternative tastes slightly sweet with a delicate coconut flavour that isn’t artificial.  Best of all 1% of sales of this product go toward protecting Sri Lanka’s wild elephants.  chasorganics.com

City Style and Living Magazine Spring 2019 Products, Techniques and Ingredients We Love  one degree steel oats

/ Courtesy One Degree Organics

Wake up with A Sprout in Your Step

Step up your breakfast game with sprouted gluten free oats.  The powerhouse nutrients in One Organics sprouted steel cut oats offer slow release energy to get you through your morning with a #youcandothis attitude. onedegreeorganics.com

City Style and Living Magazine Spring 2019 Products, Techniques and Ingredients We Love Arugulal Salad

/ K&S Media

Up Your Salad Game

Greens, dressing and go. Is that your usual salad routine? Rethink the formula. Begin with a bed of greens and build up from there. Add vegetables (raw, grilled and marinated), cheese (soft and hard), nuts and even fruit. When it comes to a dressing, consider unusual ingredients like tahini for a creamy flavour or passion fruit puree instead of vinegar or lemon juice.

City Style and Living Magazine Spring 2019 Products, Techniques and Ingredients We Love silver hills sprouted bread

/ Courtesy Silver Hills

Buck the GMO Bread

The power punch of sprouted grain, allows nutrients to be more easily be digested and slowly released to the body.  As the first verified non-GMO bakery in Canada Silver Hills Bakery stands in contrast to highly processed loaves found on shelves. Chewier in texture with a slight nuttiness, these bread slices taste best plain or when lightly toasted. silverhillsbakery.ca

City Style and Living Magazine Spring 2019 Products, Techniques and Ingredients We Love Finica Cheese Board

/ K&S Media

Cheese, Please

With just a couple of accompaniments, a food board multiplies. Arrange bread, nuts, spreads, fresh and dried fruit, dates and chutneys on a buffet table or board. Then, dress with cheese. Our choices include: Beemster XO Gouda matured for 26 months with the crystalline texture of exceptional parmesano; Snowdonia red devil (Red Leicester with chillies and crushed pepper), this highly seasoned cheese makes a great spread; Beechwood aged cheddar; Collier’s Powerful Welsh Cheddar, a proper British example that is creamy and, nutty with a crumbly texture and unmistakable tang. For a luxury addition La Rusticello Moliterno sheep’s milk pecorino is packed with fragrant black truffles.  finica.com


This original products we love article first appeared in the Spring 2019 issue of City Style and Living Magazine.

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