Food Fetish: Seaweed

We are in the midst of a major food crisis. The consequences are far reaching and the causes are complex.

The issue cannot be easily bundled into a neat little package that we can sell on an infomercial and then throw money at. But that's no reason to shy away from the topic.

The crisis involves, but is not limited to, rising food prices, destruction of farm land, depletion of soil, lack of nutritional knowledge and the pitifully uneven distribution of wealth.

In stark terms: a significant portion of the world's population remains poor and malnourished, while their farm land is reserved for cash crops grown only for export.

Meanwhile the consumers of those cash crops in richer countries remain "mysteriously" malnourished.

Stuffed, yes, but malnourished, as evidenced by disturbingly high rates of obesity, diabetes and cancer.


The media at large often defines the food crisis in terms of the increasing cost of foods such as meat, wheat, dairy, oil and sugar. However these foods are not indicative of a healthy diet. They are luxuries indicative of wealth.

The goal should not be to make everyone affluent enough to afford doughnuts and steak.

We need to find a practical & affordable way for people of all income brackets to actually nourish themselves.

In order to thrive, humans require access to a high quality diet consisting of chemical & GMO-free fruits & vegetables, un-medicated proteins and clean water.

Humans have often turned to seafood as a source of protein-rich high quality food.

But with fish stocks in crisis, a seafood heavy diet has become as tacky as fur coats or ivory piano keys.

Perhaps the ocean holds other treasures ready for our consumption.

Ahoy!

Along comes a piece of the puzzle that was never really missing, just overlooked: Seaweed.

It's relevance is due to its impressive nutritional profile discussed below, as well as the ease with which it can be grown and harvested. It is a lightweight food that can easily be transported to landlocked areas, and requires very few resources to grow: only salt water and sunlight.

Folks, we have a winner.


SEAWEED PROFILE

Sea vegetables are amongst the healthiest food on the planet. They are used not only as food, but also as medicine, especially in TCM.

Seaweeds contain: calcium, iron, iodine, B vitamins, trace minerals, potassium, live enzymes, phytochemicals and amino acids.

Seaweeds are said to:

• balance hormones
  
• stabilize blood sugars
  
• balance cholesterol
  
• cleanse the intestinal tract
  
• reduce water retention
  
• flush heavy metals
  
• enhance immunity
  
• act as antioxidants
  
• help with weight loss
  

Imagine if our school lunches included sea vegetables, if our doctors recommended we eat seaweed on a regular basis, and our international food aid included kombu and dulse. Imagine we dismantled factory farms full of livestock and instead built sustainable seaweed farms.

Imagine the resources and costs saved, the cruelty averted, and the burgeoning health of the average individual.

Yup, I just saw the light bulb go off! Now be a doll and share the vision with a friend.

On my twelfth birthday, I made the following wish as I blew out the candles on my cake:

End World Hunger!

Looking back, it's easy to think that my wish sounds childish and daft, however the sentiment has never been more relevant and necessary than today.

I dare you to make that wish with me again and follow through with the following actions:

Avoid foreign cash crops by eating locally

Support organic and Fair Trade programs and certifications

Campaign for more effective aid programs

Educate yourself about nutrition

Do what you can to spread information and vibrant ideas, in your own unique way

Support your local seaweed harvesters!




Dulse and Goat Cheese Salad

1/2 C tightly packed dulse (lightly baked for crispier texture)
3 C mixed greens (arugula, frisee, dandelion greens etc)
11-oz log of mild goat cheese sliced into 1/4 inch rounds
6 T walnut oil or extra virgin olive oil
4 T apple cider vinegar
4 T balsamic vinegar
1 C toasted walnuts, coarsely chopped

For vegan option substitute 2 avocados, sliced, for goat cheese

serves 4







Recommended Reading

"Forget everything you know about seaweed! This cookbook guide explains how to prepare dried seaweed into the perfect weight loss and nutritional, flavor-enhancing food-additive.

Learn to make seaweed into an inexpensive weight-loss Liquid, for fat-free shakes, teas, and frozen cocktails; or a taste-enhancing Jelly, for savory soups, dips, and stews; or a mineral-rich emulsifying Paste, which adds creamy textures to cakes, puddings, and breads."








Model: Shauna Eve

Photographer: Caitlin Das

Location: Boundary Bay, Tsawassen BC

Spring Side

Spring crops are a shameless display of freshness and youthful exuberance.

Crisp bunches of asparagus, with their deep purple tips and bright green stalks, are a favourite of mine at this time of year. They're a perfect side dish, and don't require much doctoring at all. The secret to perfect asparagus is to barely cook it so it stays crunchy and crisp.

Here's a simple take on the first asparagus of the season, with a refreshing nod to early summer.

ASPARAGUS WITH LAVENDER & GHEE

1 bunch asparagus, blanched
1 Tablespoon melted ghee (clarified butter)
1/2 lime, juiced
pinch of sea salt
1 1/2 teaspoon of lavender, crushed

Cut asparagus into 2 inch bits then blanch (drop in boiling water for 1-2 minutes. Remove and dip in ice water for 30 seconds to stop cooking process, then drain.)
Add melted ghee, lime juice & sea salt and toss. Garnish with lavender, crushed between your fingers.

To make this dish go from delish to decadent, dip asparagus in wasabi mayo. But remember: when it comes to eggs, go organic, or go home. Vegan mayo and margarine are always an option

Bon Appétit!

Santé, Maman!

A lot of how and what we eat is based on learned habits and cultural traditions.

Plant-based diets come naturally to me, and I have my parents to thank for that. Some of my earliest food memories are of home made lentil burgers and cheezy broccoli soup.

Drool!

Food is a well known conduit for love. And the kind mom makes is always the best, isn't it?

Apart from vegetarianism, my mother also instilled in me a lively French-Canadian brand of joyfulness around eating. Dinners in our house were festive, social affairs, especially on weekends. Our house would fill up with friends, wine and conversation would flow, and my mother would keep a steady stream of food coming.

In honour of Mother's Day, I'd like to thank mine for the delicious and wholesome food she always provided, and the good habits she passed along. I'd also like to share a couple of her vegetarian comfort food recipes. They remind me of being home, and being fed by her.


CAULIFLOWER AU GRATIN

1 (3-pound) head cauliflower, cut into large florets
sea salt
4 T (1/2 stick) unsalted butter, divided
3 T all-purpose flour
2 C hot milk
1/2 t freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 C freshly grated Gruyere, divided
1/2 C freshly grated Parmesan
1/4 C fresh bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.



GARLIC ROASTED ROOT VEGGIES

2 potatoes
2 yams
1 onion
4 carrots
1 bulb of garlic, smash cloves
grapeseed oil
fresh thyme, minced
sea salt & pepper to taste

Preheat oven to 350 degrees F.

Chop all veg into bite sized pieces toss with garlic, oil, salt, pepper and thyme.

Bake for 40 minutes, or until browned. Serve hot.

Food Fetish: Avocados

¡Feliz Cinco De Mayo, todos los guapos y guapas!

What a perfectly timed celebration. Nothing makes people feel more festive than a long awaited Spring. Finally we can show a bit of skin, feel the warm breeze on our faces, enjoy a patio, let fresh air reinvigorate and inspire us.

East Van native and life-long Vegetarian Caitlin Das is an avocado enthusiast. She shares her seasonally appropriate killer-guacamole recipe with us, and also gives us 24-hours worth of reasons to shake ourselves free from the daze of a long hibernation. It's time to wake up and reacquaint ourselves with this fair city!

Photographer Yoshi Tanaka, a regular on Vibrant, and the exquisite Miss Caitlin captured the delicate balance of sexiness and whimsy of 1950's pin-up photography for this photo shoot.

The result is completely charming.


V: Why avocados?

CD: I love avocados because of their creamy texture, versatility and cultural ambiguity. They are definitely a staple in my diet.

V: You are a rare breed having been born and raised in Vancouver. Do you still love it here?

CD: Like most Canadians, I often have a love/hate relationship with my hometown.

I find the night life here is sometimes lacking as Vancouver struggles to find its identity, somewhere between "large Canadian town" and "world class city". Despite that, there are some diamonds in the rough. If you are willing to do the detective work, you can always find something to do any night of the week.

One of the reasons why I absolutely love Vancouver however is the long list of fantastic vegetarian-friendly restaurants. I have a tonne of childhood memories at Cafe Deux Soleil, which is still one of my favourite haunts even though I live in the West End now. I could eat my way across this city and back!

V: I'd love to see what that would look like.

CD: I thought you'd never ask.


24 HOURS IN VANCOUVER: A JOURNEY FROM WEST TO EAST

Breakfast, Monday morning: Melriches Coffee / Panini & Americanos / horoscopes, friendly service, lively communal tables.

Jaunt on the Seawall!

Lunch: Yuko Maki on Davie Street / Yam, Avocado & Cream Cheese maki rolls, deep fried! /clean, excellent service, creative makis.

Beach!

Dinner: The Templeton / $5 dollar milk shakes / Juke boxes, cheeky service and comfort food.

Dancing: The Ice Cream Social / The Waldorf / Sock Hop inspired music, poodle skirts, and bourbon filled root beer floats. An evening filled with fun people & youthful vigour.

Breakfast, Tuesday Morning: Cafe Deux Soleil / Teriyaki Tofu Scramble / inexpensive & hefty breakfasts, Commercial Drive charm.

*Vibrant Chef, Caitlin Das and any establishment mentioned above completely absolve themselves of any responsibility for weight gained over the course of this journey. But please note that it is absolutely worth it!

Featured on Caitlin are locally made & designed clothes: a Kimono Top by WE3 and Reversable High Waisted Bottoms by Clementine Clothing, both available at Twigg & Hottie on Main street.

The Twigg & Hottie boutique is yet another reason to love Vancouver's Main Street and provides a pretty strong incentive to shop locally. Part owner of the boutique, the WE3 line, as well as chief designer for Clementine Jess Vaira was instrumental in choosing an outfit that is both retro and fresh. The styles featured below are available now in a variety of hot Spring colours. Going local has never been more chic!


GUACAMOLE PICANTE

3 avocados, cubed or mashed
3 cloves garlic, minced
1 roma tomato, diced
2 sprigs green onion
1 lime, juiced
1 pinch sea salt
1/4 t cumin
1/4 t pepper
1/4- 1 whole jalapeño minced

Use more or less jalapeño depending on desired heat. You can remove the seeds to get flavour without full spicy intensity.

Smash it up, chica!




Photography: Yoshinori Tanaka

Wardrobe provided by: Twigg & Hottie

Special Thanks: Shauna Eve

The Antidote to Apathy

Federal Elections are at last upon us in Canada. As grateful as I am to live in this magnificent country, there is always room for improvement within our government.

Yes, it is possible to be simultaneously grateful for what you have and at the same time strive for more. Let's not forget that we all have a responsibility to protect our rights, and to keep our politicians in line.

We live in a world where many will face threats of punishment or even death in order to vote. I live in a country where the right to vote was granted to women less than 100 years ago. Personally, I cannot take my ability to vote without fear of intimidation or violence lightly.

Indeed we have so much to be grateful for in Canada. Let's keep it that way.

Dave Meslin offers some well-timed and inspirational words via TED Talks:

Food Fetish: Samm'iches!

Sandwiches.

The ultimate lunch food, the ultimate finger food, the ultimate fast food.

Simplistic in design as it may be, there are a thousand variations upon the theme.

People's preferences are as intimate and unique as ones' choice in music.


Luckily we have local Drum and Bass Royalty, Kir Mokum, an aficionado of both sandwiches and music, to give us the low down.

Kir Mokum began to perfect his craft in the hey-day of 1995, and is now a member of the esteemed SHAH DJ crew in Vancouver, as well as an up-and-coming d'n'b producer in his own right.

Despite his hard Junglist veneer, Kir Mokum is a gentleman at heart. He is not the type of man to tell a woman to make him a samm'ich. Not only did his mama raise him better than that, in all honesty he just doesn't trust many people, man or women, to do the job correctly.

To Kir, sandwich making is an art. As such it should not be rushed. Nor should it be over-thought, done without design, intent, or precision. Surely, a sloppy sandwich is indicative of a sloppy mind. And who could possibly want to consume such a gross indiscretion? Lunch food or not, there is always room for perfectionism. And a little Wu Wei goes a long way.

Yoshinori Tanaka captured Kir Mokum as he sat on a patio to enjoy a dinner sized sandwich, two or three Guinness, and a golden hued sunset over charming East Van.

V: Describe the perfect Sandwich.

KM: [bread]toppings[/bread]

V: Does your vision of the perfect Sandwich extend to other areas of your life?

KM: I think one's personal philosophies inevitably permeate every aspect of one's life. So yes, I am just as particular about my music whether I'm DJing or producing. I don't want to say I'm a perfectionist as that implies a certain amount of obsession with the unobtainable, but I definitely strive for excellence and integrity.

V: Your talents extend to music graphic design and visual art. As an artist, what inspires you?

KM: I'm really inspired by artists doing amazing and moving things. There's a lot of cross pollination in those influences too ie: films influence my graphic design; visual art influences my music, etc.

I've never been content to just be a passive observer. I need to experience creative processes to understand them. I get excited not just with the end result, but with the process itself and trying to understand the more esoteric traits of an art.

I get inspired by the idea that I have a vehicle with which to push the envelope and introduce new sounds to the audience, and by reminding them what's come before.

V: Does d'n'b in particular allow you to do that?

KM: Yes, but not always. Like any genre, there is a wide range within it. There will always be the Pop version of d'n'b that is all about being as crazy as possible, appealing to the audience on a very base level. I'm not saying that mainstream d'n'b doesn't play a role, it's just not the role I've chosen.

For me it's about digging deep into the emotive niches of the genre while keeping the audience engaged and moving. The idea of music being equally effective on the dancefloor as it is on a home stereo has always been a measure of quality for me. Striking a balance between moving, feeling and thinking is my MO.

There is a lot of really inspired music out there right now that is made to evoke a dynamic range of emotions. Artists like Blu Mar Ten, Calibre, d:bridge, Seba, Rockwell... they're all producing music that I feel people need to hear.

V: Name some of your top favourite shows you've played.

KM: Overall, I love playing outdoor festivals. Especially early morning, when I have license to play some really deep music that the audience isn't as receptive to at peak time-slots.

More specifically, I recently played a benefit for Japan's earthquake and tsunami victims hosted by Vancouver's Lighta! crew.

Not only was it for a good cause, it was also very exciting for me because I wasn't playing to a strictly d'n'b crowd. I chose to play a deep and dynamic style of minimal d'n'b that I like to call Liquid Chunk. It brings back the experimental aspects of the genre that were big in 1995/96. It's big in the UK, but no one in Canada seems to be really pushing it right now. I took a risk playing something new, and people loved it. Bam!

V: Kir, what is the meaning of life?

KM: Wash your bowl.














KIR SAMM'ICH

deep house / deep techno / or deep d'n'b mix
3-4 Guinness
hearty bread
mayo or pesto spread
avocado
tomato
porter cheddar / smoked gouda / havarti / or lightly baked dulse


Latest tracks by Kir Mokum

Special Thanks to Yoshinori Tanaka

Food Fetish: Coffee

When Vancouver experienced a water shortage a few years back, the city's residents took it in stride.

We happily stopped watering our lawns. We jumped at the excuse to share steamy showers with friends and lovers. We gave in and bought over priced and wasteful bottled water. We went to the beach instead of the pool.

But when it came to coffee, we lost our minds.

At the café where I worked at the time, I was offered all manner of bribes to get that espresso machine up and running, muddy water and all. As much as $20 was waved in my face to whip up an Americano on the sly. Talk about addiction...but also, talk about LOVE!

Almost everyone I know loves coffee, but it's usually a conditional love, dependent on sweeteners, syrups and dairy to smooth the bumps of their affection.

This month's food fetish star, however, is a true Connoisseur. Miss Emilie Nagahama appreciates coffee in its rich unadulterated form. In her journeys she has uncovered the most delicious roasts, sourced the most ethical farms, and experimented with the best brewing methods available. When you are this meticulous, you are bound to hit on something very special.

We caught up with Emilie at Momento, deep in the heart of Kitsilano. As a special treat, photographer Vasho Pekar came along to document the evening. A member of SHAH, Vancouver's premium D&B crew, Vasho supplies brilliant visuals, and sharp photography. He's also known for his stimulating and brilliantly curated underground art shows. He beautifully captured our favourite Coffee Angel's craft.

V: Is there really much more behind coffee other than it's spectacular mood enhancing qualities?

EN: Absolutely. Lots of people drink coffee without ever really appreciating the actual ‘taste of coffee’. Crazy but it is true. A medium roast vs. a dark roast takes a bean in two very different directions.

Ultimately it comes down to your own personal preference, of course. But there is definitely a lot of marketing and blinding techniques used by big corporations. Mainly: in roasting beans dark as can be, the beans become more bitter, so you’re more likely to use cream/milk and sugar. These create an additional craving in the body other than caffeine.

V: Tricky! But even straight-up black coffee is touted as being a guilty pleasure. Is it that bad for you?

EN: There’s talk about our bodies not being alkaline enough these days. To be perfectly honest, dark roasts aren’t going to help on that front, and they are notoriously difficult to digest. Medium roasts on the other hand, allow you to explore the nuances of a coffee's flavour because it hasn't been completely cooked out. They're also easier on the gut. Drink a glass of water afterwards to ease digestion. If consumed in moderation, coffee is definitely an indulgence your body can handle.

V: "Cash Crops" have a pretty bad reputation these days, especially those imported to Canada from abroad. How can we fit coffee into our lives without supporting unethical practices?

EN: It's true, many people are not familiar with where coffee comes from, nor do they realize the lack of sustainable practices used to make coffee for the 'usual suspect' big corporations. Most farmers make next to nothing for their hard work.

It’s important to recognize the value in supporting Fair Trade, Direct Trade and Organic Farms. Under these systems, farmers and farm hands receive fairer treatment and wages, as well as greater security. Your favorite big name café may not be in line with these values – it’s something important to consider when purchasing coffee. In Vancouver we're lucky to have an abundance of cafés that serve Fair Trade coffees, so the choice is easy.

V: What drew you to the world of coffee making?

EN: I’ve been muddling about the coffee industry for the past few years uncovering the relationship between coffee farms and sustainable practices.

I love my work. It’s great to be able to impart the knowledge I've gained to the customer, rather than simply smile and send them on their way. I may not work as a Barista forever, but for the time being it’s my way of doing something beneficial to the sustainability movement while also gaining a greater appreciation for the things I choose to consume.

V: So what are some trade secrets on making the perfect cup?

EN: Making coffee is an art form that requires a lot of attention to detail as there are so many brewing variables. I love the environment in a café. There is always the opportunity to try something new and properly made. But it can add up to many dollars at the end of the month.

In the spirit of being economical and a conscious consumer, take the time to try brewing coffee at home as well. Sitting around with friends after a big night out is a great time to make some fresh brew to share.

Emilie's Coffee home brewing tips:

•Buy freshly roasted beans, and make sure to use them within 10 days of their roast date. Perhaps consider some of the great local roasters: 49th parallel, JJ bean, Origins, Moja etc… There are also numerous cafés binging in amazing beans being roasted in other parts of Canada and the States. Try buying smaller bags to be able to keep it fresh.

•The right grind makes all the difference. A little coarser or finer will change the body immensely. Burr grinder can be pricey but worth the investment. Avoid pre-grinding your beans, as they will lose freshness faster.

•Get to know your Brewing method.

I'm keen on the ceramic Cone dripper at the moment, which we use at work instead of a drip machine. It’s easy to clean and makes for a clean cup of coffee as well. Nuances in the beans will easily be accentuated.


The French press is also great, especially for anyone who has cream/ milk in their coffee. It gives the coffee more body due to the water being in contact for a longer period of time with the grinds.

For more information about brewing methods visit brewmethods.com



COFFEE CAKE

For the crumb topping:
1/3 cup melted non-dairy butter, such as Earth Balance
1/2 cup turbinado sugar or brown sugar
1 cup spelt flour
1 1/2 teaspoon cinnamon

For the cake:
1 1/2 cup spelt flour
3/4 cup natural cane sugar, organic if possible
2 1/2 teaspoon baking powder
1/2 teasp salt
1 flax egg ( 1 tablespoon flax meal + 3 tablespoons water)
1/2 cup non-dairy milk of your choice
1/8 cup apple sauce
1 tablespoon pure vanilla extract

Preheat oven to 325 degrees.
Prepare the crumb topping – melt butter, set aside to cool. In a medium bowl combine sugar, flour and cinnamon. Then add butter and mix until ingredients are fully wet. You will have globs of sugar mixture.

Prepare the cake – Combine flax and water first. Then in a medium bowl combine milk, apple sauce, vanilla and flax egg. Mix well. Then add dry ingredients. Mix until all flour has been combined, but be careful not to over mix.

Pour batter into a 9 x 9 baking dish that has been lightly sprayed with cooking spray. Now evenly add your crumble to the top of the cake batter.

Bake for 40 minutes. Check with a toothpick to make sure cake has fully cooked.

Serve with coffee. Duh!

Photography: Vasho Pekar

Coffee Cake Recipe: The Clean Eating Mama

Special thanks to Rick Martin at Momento Café