We Eat Together is nearly sold out!!!
Thank you everyone for such great support.
Our last few copies are currently available at the awesome new location of Earth's General Store (9605 - 82nd Avenue), D'Lish Meal Assembly Studios, Kirsten's Chocolates and Uncle Ed's Deli.
You may also see us at the downtown market for a few weekends, if there are any left.
Friday, April 2, 2010
Tuesday, February 9, 2010
Wednesday, January 27, 2010
Art Gallery of Alberta
We will be in the gift shop of the brand new AGA as of this weekend. Can't wait to see you there.
Tuesday, December 15, 2009
Breakfast Television City TV
Wednesday, December 16 at 9:30am we are having a cooking off with Seb from D'Lish for the Planet Organic Meet the Locals Festival. Tune in for extra fun with your morning tea!
Planet Organic cooking demo
Allison's Organic Garden Carrot Spread
2lbs. organic carrots (about 10-12 carrots)
1/3 cup Mighty Trio Organics cold-pressed canola oil
¼ cup apple cider vinegar
4-6 cloves garlic, minced
1 ½ tsp Hungarian paprika
3 tsp ground cumin
¼ tsp sea salt
fresh parsley for garnish
Cut carrots into one inch pieces and steam (for 16 to 20 minutes, or until very tender)
Purée carrots in food processor until very smooth. Add remaining ingredients (except parsley) and purée until well combined.
Cool to room temperature before serving. Will keep for up to 3 days in the fridge.
For our cooking demo at Planet Organic we made this dip a little differently. These ingredients differed, the rest were pretty much the same.
1/2 cup cold pressed canola oil
3 cloves of minced garlic (try roasting it!)
1 T smoked sweet paprika
1 1/2 T toasted ground cumin
2lbs. organic carrots (about 10-12 carrots)
1/3 cup Mighty Trio Organics cold-pressed canola oil
¼ cup apple cider vinegar
4-6 cloves garlic, minced
1 ½ tsp Hungarian paprika
3 tsp ground cumin
¼ tsp sea salt
fresh parsley for garnish
Cut carrots into one inch pieces and steam (for 16 to 20 minutes, or until very tender)
Purée carrots in food processor until very smooth. Add remaining ingredients (except parsley) and purée until well combined.
Cool to room temperature before serving. Will keep for up to 3 days in the fridge.
For our cooking demo at Planet Organic we made this dip a little differently. These ingredients differed, the rest were pretty much the same.
1/2 cup cold pressed canola oil
3 cloves of minced garlic (try roasting it!)
1 T smoked sweet paprika
1 1/2 T toasted ground cumin
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