Trees Organic in Gas Town

Polly suggested to meet at Trees Organic in Gas Town as she enjoys Trees Organic’s cheesecake, the best cheesecake in Vancouver. Our first visit to Trees Organic is at the Granville location.

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We parked in the River Rock Casino and we took the Canada Line to the Waterfront station. Parking at the River Rock Casino is only $2.50 for the whole day.

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We found a table by the window, next to the potted plant. It is a great seat to watch people.

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There were lots of tour buses parked on the street just outside of Trees Organic to load and unload tourists.

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We ordered our food and paid at the counter and the server brought our food to our table. Continue reading

Random Eats in Beijing – Bellagio

Ben and I took a long walk to Xidan in the evening. Xidan is a shopping area popular with youngster. There are a number of stalls along the street selling “Suan Lark Fern” (sour and spicy noodle). These stalls have limited seats and were packed with young people.

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We went into a shopping centre call Joy City. It has an escalator which spans 6 floors. There were many eateries here.

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We ended up having dinner at Bellagio; a Taiwanese chain restaurant. The above was a free appetizer, some kind of mochi.

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We ordered their signature dish of pork and egg in brown sauce. It came with steamed rice and soup. Continue reading

Random Eats in Beijing – Porridge House

Ben and I went groceries shopping at Wu-Mart on this day. Ben brought me to the nearby Porridge House for brunch.

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The above was one of their signature porridge. I can’t recall it’s name. The porridge was flavourful and had goji berries in it.

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Ben also ordered a few dishes to go with the porridge. The above was cauliflower stir fried with black bean and chili.

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Tofu with ” yellow fish”; The sauce goes well with the porridge. But the fish is on the bony side. Continue reading

Random Eats in Beijing – Malaxiangguo, Paris Baguette, Food Republic & Kung Fu

I visited Beijing in the fall of 2012 again. This trip was merely to spend time there with Ben; not so much for site seeing. Anyway, it was very cold even it’s just November. Most of the days were below zero.

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My first meal was my favourite Malaxiangguo. This dry spicy dish consists of pork belly, fish tofu, enoki mushroom, cabbage, lotus root, etc. The choice of ingredients is up to the customer. This dish was RMB168 (CAD28) and it’s good for two.

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Ben bought some Beijing snacks for me to snack on.

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We bought a steamed cheesecake from Paris Baguette for breakfast. It was RMB12 (CAD2). It’s like Japanese style cheesecake. Continue reading

Living Cafe in Steveston Village

Time flies as summer is almost gone. Kids are back to school and we are back to our routine.

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Polly and I met for cake meet at this new cafe in Steveston Village, at 12240 Second Avenue.

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At a glance, there seems to be not much of sweet treats; just some muffins and cookies. The server told us that there are more to the menu and showed us a printed menu.

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You can click on the photos to have a larger view.

Since Polly and I just wanted something light; we just ordered some muffins and a brownie.

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The first muffin is a Lemon Blueberry Muffin. The muffin is $3.50 each. This was alright; moist. Continue reading

“Any Fruit” Cake Bars

The South Arm Older Adults Cooking Club made a Pear Cake Bars for dessert. This is in line with adding more fruit in our diet idea.

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Michelle served the Pear Cake Bars with a scoop of frozen yogurt.

You can freeze small portions of this treat wrapped well in plastic wrap and foil.

Ingredients

  • 2 cups berries or chopped fruit (rhubarb, apples, peaches, pear, etc)
  • 1 tablespoon grated lemon or orange zest

Batter

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 1/4 cups all purpose flour
  • 1 cup milk
  • icing sugar, if desired

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P/S: the pears are from Michelle’s backyard pear tree

Source: adapted from Guilt-free Sweet Treats

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Pasta with Broccoli

For the main dish, Michelle shared a Pasta with Broccoli recipe in line with the idea of adding more vegetables in our diet.

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Michelle encouraged the use of whole grain pasta which has higher fiber contents.

Ingredients

  • 8 oz (1/2 pound) chunky, whole grain pasta
  • 3 tablespoons olive oil
  • 4 cups chopped broccoli
  • 2 tablespoons minced garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 cup crumbled feta cheese

Extra salt for cooking pasta. Salted water gives the pasta more flavour. Adding a bit of the pasta cooking water to your pasta sauce helps to thicken the sauce and makes it sticks to your pasta better.

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You may experiment with these variations:

  • add one cup cooked edamame or other beans
  • add 1/2 cup chopped kalamata olives
  • top with toasted walnuts or pine nuts
  • add a couple chopped tomatoes at the end

Source: Moosewood for Health

Serves 4

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B Vital Salad Dressing

Michelle also included the nutritional yeast in this B Vital Salad Dressing prepared in the South Arm Older Adults Cooking Club session. This B Vital Salad Dressing can be used on spring salad mix, chopped up romaine or on steamed vegetables.

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Michelle shared some ways to add more vegetables and fruit in our diet:

  • try to start meals with a salad
  • add at least one or two vegetables to every meal
  • add cooked or leftover vegetables to your pasta dishes, either blend into the sauce (e.g. shredded carrot) or add to the pasta itself
  • choose more fruit-based desserts; either a piece of fruit, fruit salad or a baked dessert treat with fruit as a component

Ingredients

  • 3 tablespoons nutritional flake yeast
  • 2 tablespoons water
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons apple cider vinegar or other vinegar
  • 1 tablespoon crushed garlic (1 to 2 cloves)
  • 1/2 cup neutral oil (grapeseed, canola, etc)

Vegetables of your preference

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P/S: the cucumber is harvested from the senior garden

Source: Mintgreenapron.blogspot.com

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Quick Pesto with Broiled Tomatoes

The South Arm Older Adults Cooking Club started a new session in September. We welcome back the old members and some new members for another great cooking sessions.

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Michelle, the facilitator of the cooking club prepared four recipes for this session. The first recipe is Quick Pesto with Broiled Tomatoes.

The quick pesto consists of nutritional yeast which is a deactivated yeast; sold as a food product. It contains protein, vitamins and fiber. It often is fortified with additional B vitamins.

Ingredients

Quick Pesto

  • 3 cups basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts, sunflower seeds or pumpkin seeds
  • 1/4 cup nutritional yeast
  • 1/2 cup olive oil

Broiled Tomatoes

  • 4 medium tomatoes, cored and halved crosswise
  • 5 tablespoons panko or breadcrumbs

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Source: Vegetarian Times

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