It’s Monday (well actually it’s Sunday but you’re probably reading this on Monday)!!!! I’m hoping if I say that with enough excitement I might trick myself into actually being excited. Not that this weekend wasn’t great. It was definitely one of those weekends that was good for my soul. And yay for sleeping for the first time in weeks! Not much to update you with on my end other than continuing to let my leg heal and enjoying my daily walks. I’m seeing a sports medicine doctor today and hopefully good things come out of that. I’ll keep you posted. Now let’s get to the recap…
Food and wine at The Steak Pit. Someone once told me that I would never find a man if I continued to order fish at steak restaurants. Well I managed to find a man who not only is okay with me eating fish at a steak restaurant but also doesn’t break-up with me when I try to feed him tempeh. HA jokes on them!
I can honestly say I have found the next best snack product. As a self-proclaimed ball aficionado, trust me when I say Kewaza Energy Balls are damn good. The peanut butter cookie dough tastes like an actual Reese’s peanut butter cup, but made with all organic, raw, non-gmo, REAL ingredients. Now that’s a product I can get down with.
It’s been forever since I saw a play so it was awesome to be able to check out Venus and Fur at the Bluma Appel Theatre. This play was all the rage when I was in NYC, but way out of my budget. Thanks to CanStage I was finally able to see it for a reasonable price. If you are in Toronto go.see.this. It was fantastic!
Let me introduce you to my new breakfast obsession. Vegan and GF Pumpkin Chai French Toast. I highly suggest you continue following my blog, if only for this upcoming recipe.
Finally met my girl Lexi from Lexi’s Clean Kitchen. When it comes to healthy, dairy-free, gluten-free and paleo-friendly recipes this girl seriously knows what’s up. Do yourself a favour and check out her blog. Lexi- the world is way too small in the best way. You and Mike are so adorable and I cannot wait for you to be back in Toronto!
A lot of you commented on this picture from my Instagram. Since I’m feeling generous I’ll share the recipe with you. Full credit goes to the chef of my baking course for the recipe. You should also note that this duals as an arm workout since you whip the cream by hand. An update on the baking course coming soon!
Mocha Bavarian Cream
(yields: 22 custard cups)
25g gelatin (or agar agar)
10g cocoa powder
15g coffee emulsion
5g vanilla extract
500ml whipping cream, cold
1. Place milk in a medium pot and bring to a boil
2. In a large bowl blend sugar and gelatin. Whisk in eggs and salt. Add boiled milk to mixture and whisk to blend together and ensure gelatin has dissolved.
3. Place mixture back in pot and over medium heat whisk for 5 minutes. Do not stop whisking or you will have scrambled eggs.
4. Stir in cocoa powder and coffee emulsion.
5. Remove mixture from heat and allow to cool.
6. Using a cold bowl and cold whipping cream, whip cream by hand until soft peaks are reached.
7. Add whipping cream to the milk mixture and fold gently to incorporate.
8. Pour into ramekins and freeze.
9. Remove from freezer 30 mins before serving.
HOLY WOW THESE ARE GOOD!
Any new products you’ve fallen in love with recently? Do you ever see live theatre? I would love to hear about your weekend escapades!