Learn. Create. Eat.

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.

We spent a gorgeous spring evening at Richardson International’s Kelburn Farm; Thanks for hosting us!

We are here! #CanolaConnect

A photo posted by Natalie Bell (@pegcitylovely) on

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.

Learn Create Eat Raghavan Iyer and Patricia Chuey | www.canolaeatwell.com

10 Take-Aways from Learn Create Eat

  1. “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.

  1. Do not ask if food is ‘spicy’! Ask if it is ‘hot’ – heat is a component of spice.

  1. 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

  1. 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.

  1. Searing is important. When searing fish, give it time.

Grilled Fish Tacos with Citrus Slaw | www.canolaeatwell.com

  1. Cooking spices changes the flavours. To cook them without burning, coat them in a little canola oil first.

  1. Always ask yourself, “Does your recipe ‘sing’?”

  1. Presentation, presentation, presentation! “If it looks like s#*t…” We eat with our eyes too!

  1. 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.

Vegetable Samosas | www.canolaeatwell.com

  1. Don’t be afraid to unfold the flavours. Experiment. Enjoy. Celebrate.

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!

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!

Inspecting our canola seeds before crushing. #canolaconnect

A photo posted by Melissa, BSc PHEc (@mangoabouttown) on

Prairie storms and summer skies as @canolaeatwell wraps up one fantastic evening of learning, creating and of course, eating. #canolaconnect

A photo posted by RichardsonInternational (@richardsoninternational) on

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