About Wei Su

Wei Su loves food…so much to a point where she often finds herself daydreaming about a cast and crew of vibrant ingredients and how she can turn them into a yummy concoction in her tiny kitchen. As she is nearing the completion of her studies to become a Registered Holistic Nutritionist, at the Canadian School of Natural Nutrition, she has developed an even greater understanding and deep appreciation for the healing properties and sustenance that whole foods give us.
Archive by Author

Mmm Masala Chai

by Wei Su on 2011/05/12 in Asia, North America, World Recipes and Ingredients

As the weather continues to flip-flop here in Toronto, a lovely Saturday sitting by the docks with an ice cream cone in hand has now turned back to avoiding a windy night snugged in at home with a hot beverage watching re-runs of old shows that I am way to0 ashamed to admit to enjoying :) Anyways, let’s re-wind. Earlier that night, prior to the dated and uninspired television marathon, I had a massive craving for spiced tea! Since it was so unbearably cold out, instead of a quick visit to my local barista, I opted to whip up a batch myself. The end product was a delicious masala chai latte!

To us Westerners, “Chai” is a type of spiced tea, and a “Chai Latte” (yum-o!) is a spiced milk tea that is sweetened. However in India and in other countries, chai (which comes from the Chinese word cha) simply means tea. Masala chai on the other hand, is the spice blended tea that we routinely call “Chai”, therefore Chai Tea literally means “Tea tea” (and now, the etymology lesson is over). Masala Chai in India is what Coffee is in North America; many consume on average of four cups a day. Chai Wallahs, chai street vendors, sell this popular drink to pedestrians in the droves. Originally created as a cleansing and balancing beverage following the principles of Ayurvedic philosophy, Masala Chai also has many beneficial and healing properties.

Masala chai is prepared by brewing tea leaves and spices over heat (instead of our common practice of steeping tea in pre-heated water). All families in India have their own special way of preparing Masala Chai using a variety of spices. Let’s take a peek at some of the common spices used and how you can re-create the deliciousness without the help of your local barista (and minus the extra sugar & non-pleasant additives!) You can find big bags of these spices at your local grocery store (approx. $1.99-3.99 per 100g bags), or spend an adventure filled afternoon exploring House of Spice in Kensington market… they literally have every spice possible.

Cinnamon Bark or Cinnamon Sticks: To get the most flavour out of your pot of masala chai, use cinnamon bark or sticks instead of the more commonly found ground cinnamon. Gently crush your cinnamon stick before immersing it your pot. Cinnamon is not only delicious, but also healthy. Research has shown that cinnamon can help reduce LDL cholesterol, regulate blood sugar, and can relieve pain from inflammation.

Cloves: Before cloves turn brown from being dried, they are actually a pink flower bud that grows from the clove tree. Cloves, which are added whole to infuse Masala Chai, give the beverage a sweet flavour. Cloves are high in vitamin C, K, and rich in dietary fibre. There is also some evidence that Eugenol, a chemical component of clove oil, is an effective anti-fungal.

Cardamom: Cardamom seeds come in a green or black variety. For the purpose of making Masala Chai, choose green cardamom seeds as black seeds are more commonly used in savory dishes. Crush the seed gently to let out the full flavour. Cardamom seeds are a natural breath freshener and help with digestion.

Once you have your spices on hand, follow these easy steps to make your own Masala Chai.

Ingredients: Serves 2

2 cups of milk (preferably organic and 2%)
2 cups of water
2 cinnamon sticks
8 cardamom pods
6 cloves
2 tsp of honey or brown sugar
4 tsp of any black tea (for a decaffeinated version, try rooibos tea; if using green tea, do not seep tea for more than 3 minutes or tea will become bitter)

Method:

1) Add water and milk in a pan and turn heat on low.
2) Add cinnamon, cardamom pods, cloves, and allow herbs and liquid to infuse and simmer for approximately 10 minutes.
3) Add sugar and tea leaves, allowing concoction to seep for approximately 5 minutes.
4) Strain the tea into pretty mugs
5) Serve to yourself and a special someone, and enjoy :)

PS. There are a ton of other spices you can add to your infusion – pepper, ajwain, allspice, coriander seeds, fennel, licorice root, nutmeg, vanilla bean, etc. So get creative and try out different combinations!! I would love to hear in the comments below how your Masala Chai turned out, and which spices you choose!

[Picture courtesy of miansari]

Comments { 0 }
watercress

Eating Cress Makes one Witty!

by Wei Su on 2011/03/16 in Featured Article, World Recipes and Ingredients

watercress

The ancient Greeks believed a very special leafy green had the ability to make one wittier: Persian King Xerxes and ancient Greek generals trusted that feeding their armies this spicy green would keep their troops in tip top shape. The father of medicine, Hippocrates, was said to have started his first hospital because he could easily access this aquatic plant. Egyptian Pharoahs used juice from the peppery flavored plant to increase the productivity of slaves. Even celebrities, such as Elizabeth Hurley and Sex Pistol’s John Lydon, swear by this mustard relative. Eating a bunch is also said to help cure a nasty hangover, promotes the growth of thick hair, and can prevent baldness, and a new study from University of Southampton have shown that this perennial herb may starve off breast cancer cells!

This amazing veggie, Nasturtium-Aquaticum, or more commonly known as Watercress, has been part of diets all around the world  dating as far back as history is recorded! Watercress is a member of the cabbage family and is known for its tangy flavour. The French use it abundantly in a thick soup with potatoes, Potage Cressionniere. It is the star of the English watercress sandwich, is prominent in Chinese egg drop and wonton soup, and is often used in-between various courses to cleanse one’s palate.

In addition to its versatility in the kitchen, watercress also has many beneficial health properties! Watercress is high in lutein and zeaxanthin (two carotenoids) which helps protect eyesight… it balances cholesterol and blood pressure… can enhance fertility… is associated with improved memory and mental function… cleanses the bloodstream… protects the thyroid due to high iodine content… is high in calcium which ensures strong teeth and bones… the benefits never end! This healthy green will also give you a boost in vitamin A, vitamin C, potassium, iron, magnesium, and has traces of most of the B vitamins.

Here is a fantastic recipe adapted from my Healthy Culinary Arts class. Enjoy Watercress, dear Food Trotters, and become even more lovable and wittier than you already are!

beet-watercress-salad
Marinated Beet Salad on Bed of Watercress
Servings: 4
Ingredients:
  • 2 large beets, scrubbed
  • 1 bunch of watercress, washed and stemmed
  • large handful of walnuts, halved and toasted
  • 1 oz of a salty cheese (e.g. Roquefort or Feta), crumbled
  • 1/2 cup flat parsley, chopped
  • 1 clove of fresh garlic, minced
  • 2 tbsp of olive oil
  • 2 tbsp of any vinegar you have on hand
  • 2 tbsp of honey
  • 3 tbsp of lemon juice
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

Assembly:

  • Scrub beets and place in a large pot. Fill pot with water (covering beets). Bring to a boil on medium heat, and simmer. This will take approximately 20 minutes (depending on beet size).
  • While the beets are boiling away, toast your walnuts over low-medium heat in a small pan for approximately 4 minutes. No oil is needed, as the natural oils from the walnuts will come out. Just be sure to watch carefully as the walnuts can burn easily. Remove from pan and set aside to cool.
  • In a bowl, combine oil, vinegar, honey, garlic, lemon juice, and seasonings. Whisk together. Set aside.
  • Once your beets are cooked, and have had time to cool, peel and cut into uniform matchstick size. (Tip: wear gloves, or wash your hands with some soap and lemon water afterwards to remove beet juice stains).
  • Place beets on bed of watercress. Dress salad with your homemade dressing. Sprinkle crumbled cheese, toasted walnuts, and chopped parsley.
  • Voila! Bon Appetite!
Comments { 0 }
chinese-new-year-food

Rabbits and Dumplings: Happy Chinese New Years

by Wei Su on 2011/02/02 in Asia, Featured Article

chinese-new-year-food

Legend has it that the animals for the Chinese zodiac were chosen long long ago when the Emperor of Heaven decided there should be a way to measure time. Thus, on his birthday, he announced that all the animals of the kingdom that there would be a race taking place. For the first 12 animals to make it to the finish line, they would each have a designated year of the zodiac named after them, starting with the rat and ending with the pig. Some believe that you inherit the personality traits and demeanor of the animal year you were born in, and many also follow that the happenings of each year is influenced by the animal of that particular year. The Year of the Rabbit, beginning on February 3rd 2011, is predicted to be a peaceful, quiet and positive year where personal development, family ties, friendships, and love lives will be strengthened. Here’s hoping that this prediction rings true for 2011!

Chinese New Year or Spring Festival (symbolizes the end of winter and beginning of spring as farmers begin to plant for the coming harvest) is one of the most important Chinese holidays celebrated. Chinese New Years falls on a different date each year, as the Chinese calendar is based on a combination of the solar and lunar calendar (i.e. very complex astronomical calculations): the day the second new moon rises after the winter solstice. Unlike North American New Years, Chinese New Year festivities go on for 15 days ending with the much anticipated Lantern Festival.

Today (February 2nd), is Chinese New Year’s Eve, a day where all family members come together for the annual feast or chu xi (reunion dinner) to give thanks for the year and prepare for a prosperous New Year. All the dishes served during Chu Xi are meaningful and usually eight dishes, which symbolizes prosperity, are served. They caution that only an even number of dishes are made in order to ensure that the family experiences “double happiness”.

I usually do not partake in this momentous feast since CNYE always happens to fall smack in the middle of midterms or during a busy work week, but here are some things that I will be missing tonight (my parents aren’t too in touch with traditions, and are fluttering their way through San Francisco as we speak, so they really cannot fault me for not coming home).

chinese-new-year-dumpling-fish-noodles

Dumplings – Growing up, my whole family would gather together during the afternoon and make dumplings from scratch. My dad would roll out the dough, while my mom, grandmother, and myself would wrap various fillings (e.g pork and chives, cabbage and shrimp) into the dough. Dumplings, which are shaped like ancient Chinese currency, are eaten in the midnight hours of CNYE because they represent bringing prosperity and good luck into the upcoming year. Last year, my girlfriends and I set up shop in my tiny apartment and carried out this beautiful tradition, although we did cheat and bought the dumpling shells pre made. Maybe next year we will be more ambitious.

Sticky Cake or Nian Gao – This delicious sticky cake made from glutinous rice and is extremely popular during Chinese New Year. The Chinese word “Nian” which literally means sticky, has the same sound as the word “Year”, and “Gao” meaning cake, sounds like the word for “high”. Therefore, by eating sticky cake, it symbolically means that you will be raising yourself higher in all aspects of life the coming year. Nian Gao can be made either sweet with red bean or lotus paste, or savory when stir fried with meats, onions, and vegetables. Nian Gao is very chewy, has a texture similar to Mochi (which I also love), and is one of my favorite CNY foods! Eat it while it’s hot though since the cake does tend to gets to get tougher/ less appetizing once it’s cooled.

Lettuce Wraps – More common in Cantonese culture, spicy diced chicken or pan fried minced pork, are often eaten wrapped in lettuce. Symbolically, the word for lettuce sounds similar to the words “growing good fortunes”, so you will most definitely see some type of dish featuring lettuce at your CNYE celebration.

Whole Steamed Fish – Steamed fish is a popular Chinese dish that you will see on the menu of any restaurant. Usually, the steamed fish are fish with soft white meat such as carp (most common in China), tilapia, halibut, sole, grouper, etc. The fish is very fresh (think just out of the tank alive 30 minutes ago…) and topped with soy sauce, ginger, and scallions. Simple yet delicious. This dish is more important during CNY because it represents surplus and abundance because of the sound of the word for “fish”. To add more meaning, the fish is served whole (head, tail, you name it) to emphasize a good beginning and a good end to the year, and is usually served towards the end of the meal. Not all of the fish is consumed New Years Eve, since leftovers are expected to be eaten on New Years Day, signalling that the family will have abundance from the previous year brought into the new year.

Longevity Noodles - A variety of noodle possibilities are served during the Chinese New Year Celebrations. Noodles symbolize long life, which is also why noodles on your birthday is especially important. Chinese superstitions warn against cutting your noodles as this could represent cutting your life short. So eat really long noodles!

Whole Chicken –  Again, like the fish, the chicken is presented as a whole including head, tail, and feet. This represents completeness as well as prosperity.

Happy Chinese New Years Food Trotter’s! Gong Hey Fat Choy, Gong Xi Fa Cai — wishing you a prosperous new year! Just remember to avoid sweeping the floor or cleaning and washing your hair on New Years Day… you don’t want all your luck to be swept or washed away. Have a fantabulous Year of the Rabbit!

[photos courtesy of ulterior epicure, chinesenewyear, globalveggie, koreanpress]

Comments { 2 }
cilantro-coconut-chutney

Cilantro, Resolutions, and Chutney

by Wei Su on 2010/12/30 in Featured Article, World Recipes and Ingredients

cilantro-coconut-chutney

I have a confession. I am a certified plant killer. Somehow these (wimpy) plants always end up not thriving as originally hoped for, and one day, I find myself confronted with plant corpses! In my defense though, death is usually mostly due to negligence than calculated plant killing. Horrible still though, right?

This year, when I moved to a new condo, fully equipped with a shiny balcony, I was tres excited to start a balcony herb garden and maybe grow a few simple vegetables. This overly ambitious hope was quickly dashed with a prognosis that my north facing balcony would probably not allow for much sunlight or much yield. Luckily our living room faces east, so I crossed my fingers that I would have some luck growing some potted herbs there. Since cilantro is usually my herb of choice in cooking, I decided to try my hand at growing it instead of constantly venturing to the supermarket for it. After a few weeks of tender loving care (daily classical music, watering, sunlight) and a few green sprouts (aka false hope) later, I was left with the remnants of a dead cilantro plant and definitely no yummy herbs to season my dishes. Just my luck! Cilantro is my absolute favorite herb, and my wish for fresh cilantro year round was squashed.

Growing up, I acquired the taste for cilantro through my mom’s constant usage of it in her Chinese cuisine. It was used abundantly and sprinkled fresh on top of soups, congee, noodles, on pickled vegetables and even in ja jian mian (zha jiang mian, 炸酱面, literal meaning: fried sauce noodles). Cilantro has an ability to bring out, enhance, and lift up undertones of other flavours, making food that much more magical. Although most people love cilantro (a.k.a Chinese parsley), there are some who absolutely loathe it. Personally, I often question their sanity, but apparently this can be attributed to a variation in a taste perception gene. I guess that excuse works, since who wouldn’t like the fresh, minty, crisp taste of spring cilantro has?

cilantro

Originally grown in what is modern day Greece, the use and harvesting of cilantro dates back to at least 5,000BC. Its culinary uses are vast and have been used in specialty dishes across the world from Southwestern USA, Latin America, Southeast Asia, India, the Middle East, to northern parts of Africa. Essential in salsas, curries, chutneys and marinades, the fan shaped jagged edged leaf really adds life and dimension to meats, curries, and soup alike. Medicinally, cilantro has been noted for its aphrodisiac qualities and documented as a digestive aid as it stimulates the secretion of gastric juices.

Since the devastating loss of my cilantro plant, I’ve done a lot of research and found that I had made many mistakes the growing process. Good aeration, proper drainage, and a deeper container might have been helpful! With New Years right around the corner (tick tick tick), one of my 2011 resolutions is to successfully grow cilantro from seed, harvest, and collect new seeds. This may seem a simple task to some (like my mom who yelled at me for screwing up on something sooooooo easy), but for me with my non-existent green thumb, it is quite the challenge. I will keep you all updated, and of course, your tips are appreciated.

Below, I’ve left you with a mouth watering Cilantro-Coconut Chutney recipe. At a holiday party I recently went to, an Indian couple made a variation of the recipe below. They spread the chutney onto slices of bread along with butter and cucumbers, making delicious Cucumber Chutney Sandwiches. Saying they were a huge hit would be putting it mildly. The sandwiches were literally gone in seconds (and when I say literally, I mean literally). Give the recipe a try, or just add some fresh chopped cilantro to your dinner tonight, guarantee to bring your plate to life.

Cilantro-Coconut Chutney


Ingredients:

  • 1 cup of fresh cilantro leaves
  • 1/3 cup of shredded sweetened coconut
  • 1/3 cup of pitted chopped dates
  • ¼ cup water
  • 2 tablespoons of lime juice
  • 1/8 teaspoon of salt
  • 1 garlic clove minced
  • 2 teaspoons curry powder

cilantro-coconut-chutney-2

Method:

  • Place all ingredients in a food processor. Process until smooth and enjoy!
  • Can be served with samosas, spread on bread, or as dip for anything you can dunk.

Happy New Years Food Trotters! Whether your resolutions are to attempt to start a vegetable garden, to recreate all of the wonderful recipes highlighted on Food Trotter, or to travel and taste your way across the Mediterranean, keep in mind that making your resolutions as detailed as possible, realistic, and being accountable to someone will make your resolutions easier to stick to and ultimately achievable!

Comments { 2 }

How to Enjoy Holiday Treats while Avoiding the Holiday Bulge

by Wei Su on 2010/12/02 in Featured Article, Foodie Guide, North America

The holiday season is finally upon us! Radio stations have fully given themselves over to playing holiday tunes 24/7, Santa visited Toronto on a float during his annual parade, peppermint mochas are the beverage of choice, and festive holiday decorations, trimmed trees, and a certain red-nosed reindeer are appearing everywhere! Definitely all signals that the holidays are in full swing.

Christmas dinners, intimate family gatherings, work holiday parties, and greedy Santa gift exchange affairs with friends are taking over your gmail calendar. The festive atmosphere also comes with a wonderland of edible temptations… shortbread cookies, turkey dinners, alcoholic eggnog coffees… tis’ the season to have your senses bombarded with deliciousness! But how can we trim the unhealthy excess and keep our waistlines intact to avoid the lingering post holiday gloom? Here are Food Trotter’s tips to enjoy holiday feasts and treats, without guilt raining on your parade.

1) Say No To Portion Distortion – With finger foods arranged appealingly everywhere, resist the urge to dip your hand in the snack bowl and mindlessly munch through the night. You may not even realize how many extra calories you rachet up. Instead, grab a standard sized plate and place all the food you are planning to eat on said plate. This way, you can see the amount of food you will take in which helps you visually make a connection with the amount of food you are ingesting. I’ve witnessed a kid who literally left her hand in a bowl of cheetos, until the point where another child mistakenly identified her finger as a cheeto. Trust me, you do not want to be that girl.

2) Drink Plenty of Liquids (Non-Alcoholic) – Drinking 8 to 10 glasses of water daily, especially during the holiday season, is extremely important. When we are dehydrated our bodies can sometimes misinterpret the thirst signal as hunger. If our bodies are replenished with water, we will never fall victim of mistaken cravings, thus shaving off excess calories that may have been consumed. Although you may pay regular visits to the bathroom, this is just an opportunity to touch up your lip gloss or fix your tie to look picture perfect in the mandatory group/ family photos.

3) Eat What You Absolutely Love – As a child, trips to the buffet meant trying a little bit of everything and then returning for seconds to stock my plate with favorites. I’ve learned the hard way that my former childhood method is probably not the best; I would eat way too much, and would feel incapacitated and sluggish, something I’m sure you wish to avoid at your upcoming holiday extravaganzas. Instead, just take what you absolutely love! Why waste calories on items that are just ‘meh’? By not loading up on mediocre foods, you will cut out extra calories and still enjoy the cream of the crop.

4) Whoa – Pull in the Reins – Savour your meals with careful chewing instead of wolfing food down. Our brains take twenty minutes to receive the “I’m Full” signal. By chewing carefully, this slows down consumption and allows the necessary time for the signal to be sent and translated to your body. If you swallow your meals whole, you’ll most likely want to add more to your plate, which is completely natural since who wants to be the only one not eating when everyone else is still enjoying a full plate? An added bonus is you’ll decrease your risk of embarrassing yourself by choking on your dinner (case and point – this happens often to my grandfather who pours food down this throat… not fun for anyone).

5) Pre-Eat – Before going out to a event or party, many of you probably pre-drink in order to save on some cash-ola. We are considerate of money in our pockets so let’s do the same for our waistlines! Have a salad or some soup (preferably not cream based!) prior to attending holiday gatherings. When you get there, you won’t be famished. This will help you remember to do #4 and #7.

6) Back of the Line – Instead of rushing to be the first to fill your plate, head to the back of the line (if you follow #5, this will not be a problem). At my holistic nutrition graduation ceremony, I was stuck in the back of the buffet line… truly a blessing in disguise. If you are the first to eat, you’ll be the first to finish. As mentioned in #4, the first to finish will often grab seconds; if your plate was filled at the end, you will most likely be starting on your first helping when others are already finishing up or going for seconds. By the time you are done (if you are mindfully chewing, ahem, #4), everyone else may be too, thus lessening your urge to reload. Patience is a virtue.

7) Protein Protein Protein – Filling your belly with some healthy proteins such as fish, legumes, beans, nuts and seeds, or some lean meats for the omnivore, can keep you feeling fuller for longer since they are able to stabilize blood sugar levels. If you are attending a dinner party, contribute some healthy options such as homemade hummus, quinoa salad, or hemp milk.

8) Avoid Skipping Meals – I’ve heard of many people who will starve themselves for the day in preparation for a big meal at a holiday party. If you’ve read this much, you know that we want to do #5 and #6. By skipping meals, you will be famished! You will eat too quickly, overeat, and most likely feel not so great afterwards (not to mention cranky and irritable upon arrival… something not fun for the host or other guests). More, your metabolism will be sluggish and will not work up to par. Please, dear food trotters, follow this rule of thumb, don’t deprive yourself by skipping meals; you are doing more harm than good.

9) Limit Alcohol – A lot of calories come from alcohol over the holidays. Don’t hate me, but let’s do some math…here’s a breakdown of calories – 1g carbs = 4 calories, 1g protein = 4 calories, 1g fat = 9 calories, 1g alcohol = 7 calories. Hmm, let’s just take this into account before we reach for our next brandy eggnog.

10) Nix Couch Time – The holidays make me lazy: hanging out in my reindeer pj’s, watching holiday movies, and eating a batch of cookies while it’s bitingly cold outside equals the best day ever. However, I have to remind myself that the extra holiday pound cake deserves to be worked off with a wee bit more exercise. Hit the gym for an additional 10 minutes on top of your regular routine to help offset treats. If the gym does not excite you, grab your skates, go cross country skiing, fight through the crowd at the mall, build a snowman, start a curling club… the possibilities are endless. Stay active and avoid being a holiday sloth.

Happy Holidays! Enjoy the joyous time of year. Don’t torture yourself by avoiding the deliciousness the season offers. Just remember to indulge within reason on your favorite foods and be guilt free :)

[Pictures courtesy of gifttree, yummydeliciousfood, paulapaulac]

Comments { 5 }

More Soup Please – A Brief on Soup and Soup Locations in Toronto Canada

by Wei Su on 2010/11/02 in Featured Article, Food and Travel, North America

A few weekends ago, I sipped, slurped, and savoured my way through dozens of delicious soups made by local chefs at Toronto’s first annual Soupalicious. As a celebration of the harvest, thirty-five of Toronto’s top chefs utilized freshly sourced and local ingredients to create an array of tantalizing, fragrant, and delicious soups. I will definitely be going back next year, and if you are in Toronto I strongly urge you to make an appearance. Your taste buddies will not be disappointed!

Since Soupalicious and in part because of dropping temperature, resulting in my hibernation at home, I’ve been batch cooking and freezing various stews and soups in preparation for the gloomy winter ahead, when fresh produce is not as readily available. I am grudgingly anticipating the bitterly frigid winter days and nights, but at least I know happiness will come in the form of a warm bowl of soup.

Soup is always a comfort, a luxury, a warm hug, and a reminder of home.

Soup has been around a long long time, with some of the first types of soup dating back to 6,000BC. Our ancestors, realizing that boiling water can contact and submerge food fully (versus other methods of cooking), understood that boiling allowed food to cook quicker, extract additional flavours, utilize nutrients, and enabled a mash up of foods to produce new exciting tastes. Not surprisingly, many cultures turned to soup and incorporated it as main component of their meals and every region has a traditional soup, whether it be Russian Borsht, French Bisque, England’s Clam Chowder, Japanese Miso, or Italian Minestrone.

Soup can be anything, from a simple, affordable, and filling meal to a more luxurious first course. Soup is a satisfying option for everyone as it is easily digested and can be incredibly nutritious. The famous Stone Soup Story shows us how the simple dish can bring entire communities together. Even our modern word for a place where meals are served and enjoyed, restaurant, originates partially due to soup. A “restaurer”, was a 16th century French street vendors who sold inexpensive soup which was said to combat physical exhaustion. In 1765, a shop with many restaurers was opened and eventually, our modern word for restaurant was born, all thanks to soup! Next time you visit a restaurant, why not order a soup to start?

If you are in the Toronto area and are on the hunt for soup, visit Le Papillon on the Park located at 1001 Eastern Ave for some to-die-for Soupe a l’Oignon Gratinee topped with an abundance of Swiss Cheese (my guilty pleasure).  Le Papillon on the Park’s signature French Onion Soup also comes in two mouth-watering sizes:  La Petite ($7.50 CAD), perfect as starter and La Grande Soupe ($12.50 CAD) which is also served with a house salad. Crush Wine Bar’s Soupalicious contribution, a Cauliflower Puree with Crispy Pancetta & Brown Butter Cauliflower Florets, was a bowl of heaven on earth – the matrimony of bacon and cauliflower was rich and smooth and the cauliflower soaked up just the right amount of flavor. Crush Wine Bar, a French bistro style restaurant which has been recently revamped to serve comfort English fare, serves a varying Soup of the Day ($9 CAD), so pay them a visit at 455 King St. West for a taste of what’s on their daily soup menu. More, IMHO you can never go wrong with a steaming bowl of melt in your mouth Kam Ja Tang/Pork Bone Soup ($6.95 CAD) at any of Ka-Chi’s downtown locations, or Soon Tofu Korean Restaurant’s  still bubbling (literally) soft and delectably spicy Soon Tofu soup (approx $7.95 CAD, 5445 Yonge St. or 691 Bloor Street West). A bowl of Kam Ja Tang or Soon Tofu soup will leave you with warm fuzzys, a full belly, and an added bonus of being easy on the wallet.

So, for all you Food Trotters trotting around the globe, if you ever miss home, I promise, a piping hot bowl of soup will bring you a little piece of home, even if just for a moment.

[Photos courtesy of: Southern Living, Becky Luigart-Stayner, Emma Christensen, and ilmungo]

Comments { 1 }

How to Avoid Catching a Travel Bug

by Wei Su on 2010/09/30 in Featured Article, Food and Travel

With travelling comes adventure, excitement, breathtaking scenery, learning, delicious food, fashion lessons, people watching, laughs, and fun. However, trying to pack in so many sights and experiences can easily lead to sore feet from accumulated mileage while roaming new territory (in poor footwear no less!), restless nights from jet lag or snoring travel buddies (which leads into fatigue), stress caused from missed trains or language barriers, and/ or digestive upset from sampling street vendor specialties. All things listed can ultimately lead to sniffles, runny noses, and high fevers upon returning to reality. Even worse, while one is still travelling! Superiors and colleagues have no sympathy for extra days needed off for recovery post travel when there are deadlines to meet, clients to coddle, and upcoming projects to consider. So how can one make the most of enjoying an exotic location and avoid the physical discomfort and disappointment of returning home red nosed and incapacitated? Food Trotter is here to recommend easy ways to eat (or drink!) your way to a strong immune system while you are abroad or even at home!

Go Gaga for:

1) Water: “Don’t drink the water” is a bit of travelling wisdom that many follow. The most recent popular scene that comes to mind is, of course, Charlotte from Sex and the City pooping her pants after swallowing a bit of shower water in Mexico. We would all like to steer clear of surprise accidents, but getting enough water is crucial. Water is essential for proper circulation of blood and electrolytes, absorption of nutrients, and elimination of toxins from our bodies. Without water our bodies aren’t being properly flushed out, and a ugly bout of scratchy throat and runny nose may follow. Some early symptoms of dehydration include fatigue, headache, cramping, nausea, and dizziness… all things we would like to avoid, especially when trying to have a good time. So make sure you are getting an adequate eight glasses of water daily on your travels. However, do your due diligence and plan ahead; if you are visiting a country or area without safe drinking water, consider bringing a water filter, kettle to boil local water, water treatment tablets, or stick to bottled water.

2) Fruits and Veggies: We know that eating fruits and vegetables is a great way to keep your immune system healthy since they are loaded with vitamins, antioxidants, and minerals. The high amount of fibre will also keep things, um, regular and help toxins pass through your bod. There are many many people who do not eat enough fruits and vegetables on a daily basis, so how will you manage to eat enough on your travels when you are busy sampling all the local specialties? If your temporary home has a kitchenette, fantastic! Hit up a grocery store or market and load up on fresh produce and tropical or exotic fruit (depending on where you are in the world) and store said products in mini fridge. Bring these along for snacks and fill up on them for breakfast (salad for breakfast is completely normal in my books, btw!) This still leaves you lunch and dinner to wine and dine at the famous restaurants or discover the local gems at the must-go-to hole-in-the-wall’s. If you are concerned about eating raw fruits and vegetables, ease your mind by rinsing them with your boiled or bottled water. If no kitchenette is available, just remember to order at least some delicious immune supporting greens with all your meals (the darker the better — think kale and spinach as opposed to head lettuce, and unfortunately, no, french fries do not count as a vegetable!) If all this sounds unrealistic, I would suggest bringing a greens supplement/powder (e.g Vital Greens, Greens+, Green Defense) to keep your health optimal, or at buying some dried fruits for snacks pre- travels. Also, make sure to load up on fruits and vegetables pre and post travels.

3) Probiotics: 70% of the body’s immune cells can be found in the digestive tract. Simple logic would hence lead us to infer that a healthy gut would lead to a healthy immune system. Probiotics are good bacteria which help to create an optimally balanced floral environment in the digestive system. They ward away and prevent bad bacteria from proliferating, like a defense army in your body, and are even useful to combat traveler’s diarrhea. Depending on where in the world you are, you most likely will be able to get your hands on some probiotic rich foods (e.g. Yogurt, kefir, saukraut, kimchi.) Alternatively, bring a probiotic supplement with you on your journey. Visit your local health food store prior to your travels to get some assistance on what the best product for you would be.

We hope Food Trotter’s travel guide for a strong immune system keeps you symptom free while on your journey and upon your return. Along with your water, greens, and probiotics, ditch the immune suppressors by pulling the reins on too much refined sugar, excessive alcohol, and caffeine. Wishing you safe, healthy, adventuresome and delicious travels!

[Photo courtesy of: Destination]

Comments { 0 }

Aguas Frescas

by Wei Su on 2010/08/25 in World Recipes and Ingredients

I’m not ready to say goodbye to summer, yet; we’ve barely said hello. Sitting in a courtyard shivering on a Friday night, turning off the aircon and putting on jeans instead of shorts, and sitting here typing away with a warm mug of peppermint tea and my favorite sweater, sigh… can summer really be coming to an end? I went to the beach a grand total of once, and spent the majority of my days filling my brain and cue cards with pathology and biochem factoids. Not much of a summer, so you can understand that I’m not ready to throw in the towel just yet. Something I’ve wanted to do all summer, but somehow haven’t gotten around to yet, was to make Aguas Fresca. There’s no time like the present, so today will be the day.

Aguas Frescas, or literally “fresh cold waters” in Spanish, are simple, flavorful, and refreshing. The drink consists of a combination of fresh fruits, grains, seeds (like chia), and flowers infused and blended into water with a dash of sugar over ice. Amazing! Whoever invited this drink is a genius in my books.

Continue Reading →

Comments { 0 }

There’s Always Money in the Frozen Banana Stand

by Wei Su on 2010/08/04 in World Recipes and Ingredients

George Bluth Senior knew that his frozen banana stand was going to be a success. There was always money in that banana stand. Bananas are just so versatile in texture and flavour allowing them to be used in just about anything from cakes to curry sauces, and they come out unscathed after being frozen or deep fried. I’m stealing George Bluth Sr.’s stolen idea and starting up my own banana stand…

Continue Reading →

Comments { 2 }

Krazy about Kale: How to eat the whole bunch in one sitting

by Wei Su on 2010/07/27 in World Recipes and Ingredients

I am a big fan of, or actually, I would say more of an addict of snacks: a snack addict. I would be content skipping all my main meals and just eating snacks all day: Tapas over Mains any day! I know that I have this addiction so I rarely keep munchies lying around my apartment. However, as a consequence, I’m constantly rummaging through or scavenging in my kitchen every few hours, hoping something yummy will magically appear (sometimes this was the case when I lived with roommates!). This was a fleetingly good thing since bags of chips and chocolate would disappear in lightening speed chased by bouts of guilt. Now, if I’m hungry, I’m forced to take something healthy already in the fridge and make it into a snack-able item. Enter Kale.

Continue Reading →

Comments { 6 }