Monthly Archives: August 2013

Wolfville – Grand Pre Getaway


Recently we stayed in the Valley for a few nights, just to relax and get to know our future home better.

The first place we stayed was the Olde Latern Inn, set right in the vineyards at Grand Pre.

We were welcomed by the owner, Alan. It was a beautiful location, and we wasted no time in looking around the property. There were a few different outdoor seating areas and guests are welcome to sit anywhere.


It was windy but warm and sunny!

We were able to walk right through to the new Grand Pre UNESCO monument and lookoff.


After we explored the grounds a bit, we were able to just walk over to Grand Pre’s restaurant (Le Caveau) for dinner. It’s hard to beat this “road” through the vineyard. On the walk home there were old fashioned laterns lit up with candles.

After dinner this fire pit was raging full force and we sat in the chairs and enjoyed a bottle of wine over the fire.

I snapped these pics the next morning, we didn’t want to bother with photos during the evening, choosing instead to just fully enjoy the experience.

Breakfast at the Inn was great, I love it when hosts take the time to make a warm breakfast and include a few options. I would recommend a stay there, everything was well thought out and comfortable. The only challenge for us was the 10AM check out time, for runners or others who exercise after breakfast, that time was a little tight.

The next day we met up with friends and stayed at the Blomidon Inn in Wolfville. We’ve stayed here before and it’s always nice. It’s walking distance to restaurants and bars in town so it removes any need for a designated driver or taxis.

We took our friends to our property for a visit, then we tasted wine at Luckett’s, L’acadie and Gaspereau vineyards.

After dinner at Privet house in Wolfville, we made our way back to the inn and sat outside for hours enjoying the beautiful weather. This grey cat joined us for most of the evening, we named him Smokey and found out later that he lives at one of the nearby houses and often makes friends with visitors.

It was a fantastic little escape from the city, filled with laughter, friendship, good food and wine.


Peach Pie Smoothie


Summer fresh peaches, they are one of my favorite things. If anything is going to come close to eating a dripping perfectly ripe peach over the kitchen sink, it’s this. For best results, use ripe juicy peaches.

Serves 2

2 fresh peaches
2 frozen or fresh bananas
1/2 cup vanilla yogurt
1 tbsp chia seeds
1/4 tsp cinnamon
pinch ground cloves
pinch nutmeg
1 cup water

Blend until smooth.

6 Tastes Vegetable Soup


In Ayurveda, we aim to have all 6 tastes with each meal. This helps us to feel full faster, remain satisfied for longer, and generally feel more balanced. I had the opportunity to experience this first hand when I went to India for three weeks this year. Every meal had all 6 tastes and I was surprised at the lack of cravings most of us experienced. We didn’t have processed food, sugary or snack foods, or even coffee or alcohol (or chocolate)! Yet I looked forward to each meal, which typically consisted of curried vegetables, rice, fresh naan bread, a soup or dahl, raw fresh radishes and carrots, spicy hot chutney, and some fresh fruit. We had chai made with buffalo milk twice a day instead of coffee or a snack. Considering my food obsession and love of variety, this was a real departure from my typical diet. The fact that I enjoyed eating this way and had so few cravings made me want to learn more about how to add the tastes missing in most North American diets: bitter, pungent and astringent.

Here’s a list of the six tastes and a breakdown of where the ingredients fit in. Some items fit in under more than one taste.

Sweet-carrot, onion, milk, coconut oil
Salty-broth and salt
Astringent-lemon, celery
Bitter-turmeric, lemon
Pungent- curry powder, celery, salt, black pepper

Time- about 30 minutes
Makes 2 large servings

1 tbsp coconut oil
3/4 tsp curry powder
2 cups vegetable (or chicken) broth
6 medium carrots chopped
1 celery stock chopped
1/2 small onion chopped
1/2 cup organic whole milk or soy milk
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp ground black pepper
1/8 lemon, peeled
Optional garnish- sour cream and green onions

Heat the oil and curry powder together and toast gently (about a minute depending on heat). Don’t step away from toasting spices as they can burn very quickly (I’m speaking from experience here). Have the broth and vegetables ready to toss in once you can smell the toasty curry powder. Simmer for approx 20 minutes, until vegetables are tender. Remove from heat and add to blender with the milk, turmeric, salt, pepper and lemon. Or you can use an immersion blender and blend right in the same pot. Drizzle with sour cream and top with green onions if desired.

This is a great soup to eat in the fall, or like today, a cool rainy August day. If you need more texture (or calories), pumpkin seeds would be a nice addition. Always try to include as many local foods as possible. Today I was able to source fresh local carrots, celery, both types of onions, and milk. Reason number 87 why I love a farmer’s market…the carrots taste like carrots did when I was a kid!

Superfood sports recovery milkshake


I’ve been spending a lot of time outdoors, enjoying daily morning tennis and then hitting the nearby trail for a run. This smoothie is great for post training replenishment. It’s full of superfoods that offer a lot of nutritional benefits: chia, maca, cocoa, bee pollen. And it doesn’t hurt that it tastes a little bit like a chocolate milkshake. 

Makes 2 shakes

2 tsp cocoa powder
1 to 2 tsp maca powder
2 tsp bee pollen
1 tbsp maple syrup-optional
1 tbsp chia seeds
2 large frozen bananas, broken into pcs
1 cup organic cow’s milk (add more if the blender needs it, I like to use Foxhill’s local Chocolate milk for extra flavor) or almond milk

Blend. Done. 


Amber Mojito


On a micro scale, this drink was created because necessity is the mother of invention. We wanted mojitos but were out of white rum, so I used dark spiced rum and played up the extra flavor by adding maple syrup and extra bitters.

Amber Mojito

Makes one

1.5 oz dark spiced rum

1 tbsp maple syrup

2 tbsp lime juice

two lime wedges

handful mint leaves

Muddle and add ice and soda water. Top with two splashes (not drops, I mean splashes) of angostura bitters. Now get outside and enjoy!