At Canola Eat Well, we love learning, creating meaningful connections and eating tasty delicious food.
This past June we gathered a group of Dietitians, Professional Home Economists, teachers and food enthusiasts together with farmers to grow our #FarmtoFood conversations.
Dietitians fr across Cda hanging out w farmers at MB Canola Growers event at Kelburn Farm #canolaconnect #dcconf16 pic.twitter.com/CC3tGOKKHV
— Kelvin Heppner (@RealAg_Kelvin) June 10, 2016
We spent a gorgeous spring evening at Richardson International’s Kelburn Farm; Thanks for hosting us!
This was the largest #CanolaConnect learning workshop to date and brought together for the first time ever; Chef Raghavan Iyer and Registered Dietitian Patricia Chuey on stage to kick off Learn Create Eat.
10 Take-Aways from Learn Create Eat
- “Curry is not a flavour, it is an entity”. In India, curry has nothing to do with spices, it is about sauce but spices form the backbone to the many sauces.
It becomes a curry when the sauce is added #canolaconnect pic.twitter.com/6BZkhta4ha
— kristyn hall (@kristynhall) June 10, 2016
- Do not ask if food is ‘spicy’! Ask if it is ‘hot’ – heat is a component of spice.
I like it HOT #CanolaConnect @CanolaEatWell pic.twitter.com/xAgKMn5Ez9
— Peppers & Pennies (@PeppersPennies) June 10, 2016
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Chef Iyer loves canola oil because, “It takes a backseat to the diva of Indian food, which is spices.” It is perfect for cooking as it has no flavour and a high smoke point.
Taste testing cold pressed canola oils from all over Manitoba #canolaconnect @canolaeatwell
A photo posted by Jessica Brady (@jesschbr) on
- Body language plays an important part in cooking. Do you want saltiness without too much salt? Don’t get so close to your food! Sprinkle salt from higher above, you will use less and get the desired effect.
Salt foods from high above and not to close to use less salt!#canolaconnect pic.twitter.com/AxzG5zeSOD
— kristyn hall (@kristynhall) June 10, 2016
- Searing is important. When searing fish, give it time.
- Cooking spices changes the flavours. To cook them without burning, coat them in a little canola oil first.
@BenjaminsGF showing us how to make Punjabi-style warming spices. Boy this smells terrific! #dcconf16 #canolaconnect pic.twitter.com/gD91o4oV8v
— Carol Harrison (@GreatMealIdeas) June 10, 2016
- Always ask yourself, “Does your recipe ‘sing’?”
Registered Dietitian @PatriciaChuey encourages us simplify, nourish & soar when it comes to food! #CanolaConnect pic.twitter.com/5fKKGU4a4D
— Canola Eat Well (@CanolaEatWell) June 10, 2016
- Presentation, presentation, presentation! “If it looks like s#*t…” We eat with our eyes too!
Want to try something new? Chicken with Cashew and Spinach Sauce @660Curries https://t.co/UyvBdOlWDL #CanolaConnect pic.twitter.com/eONlAhUqhB
— Canola Eat Well (@CanolaEatWell) June 10, 2016
- If you haven’t tried cooking Indian food before, get a copy of “Indian Cooking Unfolded“. Start with one of Chef Iyer’s favourites, Indian Slaw or these delicious Vegetable Samosas.
- Don’t be afraid to unfold the flavours. Experiment. Enjoy. Celebrate.
Spices clockwise from chilies: peppercorn, mustard seeds, coriander, cloves, tumeric, cumin #CanolaConnect pic.twitter.com/o7WX0Cq4Vh
— Canola Eat Well (@CanolaEatWell) June 10, 2016
It is never too late to learn and learning in the kitchen never gets old! Now with my own copy of Chef Iyer’s “Indian Cooking Unfolded” it’s time to get started and meld some new and fascinating flavours to spice things up on my farm table!
@660Curries is an amazing teacher! He's taught me a ton about Indian cooking #canolaconnect https://t.co/refAPNvDSd
— Mairlyn Smith (@MairlynSmith) June 10, 2016
Eat Well…Sandi Knight
Article reprinted with permission. For the full piece visit: www.sandiknight.com
Check out our event photo album on Facebook and connect with us on Twitter and Instagram too!
I made my own spice blend. Intoxicatingly! #canolaconnect @CanolaEatWell pic.twitter.com/0wM5QtC8bY
— Shel Zolkewich (@shelzolkewich) June 10, 2016
A photo posted by Ms. Radunz (@home_ecmb) on
Inspecting our canola seeds before crushing. #canolaconnect
A photo posted by Melissa, BSc PHEc (@mangoabouttown) on
