Posts Tagged ‘food!’
Feed Yourself Love at Aux Vivres
Aux Vivres is hands-down one of my favorites places to eat in Montreal. The unique, creative and absurdly-delicious food it serves up is made even yummier by its clean, open ambiance, local wall-art, and inviting staff. It makes an equally great spot for a business lunch, a quick takeout, an anniversary date or a birthday dinner. This famously beautiful restaurant is not only 100% vegan – it’s deliciously affordable.
love by the bowlful at Aux Vivres
Boutique Katrin Leblond loves Aux Vivres. Not only are they our beloved next-door neighbour, but Mike, the chef and co-owner, just happens to be Katrin’s husband.
Everything there is delicious. The chickpea curry is yummy and authentic, while the huge salads are the stuff that dreams are made of (mmmm….just thinking about the seaweed and kraut toppings with ginger dressing in the Living Salad makes me salivate). It’s one of the few places that a giant sandwich will leave you feeling full and nourished. Do not underestimate the power of their hot-from-the-oven cornbread, smothered with vegan butter. Washed down with a glass of fresh-pressed apple-ginger juice, you’re bound finish your meal feeling alive and refreshed.
tofu scramble, vegan bacon, sweet potato homefries and cornbread? Brunch doesn't get better than this.
Perhaps the most legendary of all beasts on the Aux Vivres menu is the BLT sandwich. Stuffed with chips of smoked, slightly sweetened coconut, mounds of fresh lettuce and tomato, and drizzled with vegan mayo, this is a sandwich that knows no match. It may just be the yummiest thing you can eat in Montreal.
The legendary Vegan BLT.
So go check out Aux Vivres. Stop by for a chocolate smoothie, then pop into Boutique Katrin Leblond to find some special treasures, and then go back to Aux Vivres again and reward yourself with a splendid dinner. The ladies at Katrin Leblond will dress you with as much love as the good folks at Aux Vivres will feed you. You’re bound to leave the ‘hood radiant and renewed.
AUX VIVRES 4631 blvd. St-Laurent, Montreal, QC, H2T 1R2
www.auxvivres.com
Express your beauty as you are. Dance in your kitchen, and sing to the stars.
Sarah Pearson
Eeeeeverybody loves ice cream on a hot and sticky day… especially when it’s a homemade customized creation!
So pull up these easy ingredients (all the while playing the perfect domestic goddess in your brightly hued Katharina dress… seriously I could not think of better attire for popsicle-making) and pass these suckers (hehehehe… pun INTENDED!) around to friends, family and kiddos!
Enjoy what feels like will be an incredible sunshine day (I may just escape to the pool)!
- 1-1/2 cups seedless red grapes, halved
- 4-1/2 cups white grape juice
Directions
1. Divide grape halves among eight 6-ounce pop molds or disposable cups. Pour in the grape juice and insert sticks. Freeze for at least 6 hours. Let stand for about 5 minutes before unmolding.
- 8 maraschino cherries, stemmed, drained, and patted dry
- 4 cups root beer (before using, chill in bottle with cap loosened)
- 2-1/2 cups vanilla ice cream, softened
Directions
1. Place a cherry in each of eight 6- to 7-ounce molds or paper cups. Fill halfway with root beer. Tilt to get the angled design and freeze until almost firm, 1 to 2 hours.
2. Add ice cream and insert sticks. Cover and freeze for 1 hour. Slowly add more root beer, skimming off any foam, until the molds are full. Cover; freeze for at least 6 hours, or until firm.
3. Remove from freezer. Let stand at room temperature for about 5 minutes before unmolding.
- 1 box (1.75-quart) mint-chocolate-chip ice cream
- 16 mint wafer candies, such as Nestle After Eight Thin Mints
Directions
1. Fold down one long side of the box and cut the ice cream into squares that are the size of the candies.
2. Sandwich ice cream between two pieces of candy and press together gently. Insert small wooden sticks into the ice cream. Freeze, covered, for about 1 hour to harden. All to soften a bit before eating.
- 1/2 cup smooth peanut butter
- 1 cup plain low-fat yogurt
- 1 cup reduced-fat milk
- 2-4 tablespoons honey, divided
- 2 teaspoon vanilla extract
- 1-1/2 cups raspberries
- 2 cups raspberry juice or raspberry juice blend
- 1/4 cup sesame seeds (optional)
Directions
1. Combine peanut butter, yogurt, milk, 2 tablespoons honey, and vanilla in a food processor or blender until smooth.
2. Pour peanut-butter mixture into eight 6- to 7-ounce paper cups or pop molds until they’re one-third full. Cover and freeze for 1 hour. Cover and chill remaining peanut-butter mixture until needed.
3. Stir together raspberries and juice, divide among the cups or molds, and insert sticks. Cover and freeze for an hour. Then fill with remaining peanut-butter mixture and freeze for at least 8 hours, or until firm.
4. Let stand at room temperature for about 5 minutes before unmolding. If you want, spoon honey around the rims and sprinkle on sesame seeds.
For more amazing recipes (and where I got these), check out the Parents site 
xox
- 1/2 cup smooth peanut butter
- 1 cup plain low-fat yogurt
- 1 cup reduced-fat milk
- 2-4 tablespoons honey, divided
- 2 teaspoon vanilla extract
- 1-1/2 cups raspberries
- 2 cups raspberry juice or raspberry juice blend
- 1/4 cup sesame seeds (optional)
Directions1. Combine peanut butter, yogurt, milk, 2 tablespoons honey, and vanilla in a food processor or blender until smooth.
2. Pour peanut-butter mixture into eight 6- to 7-ounce paper cups or pop molds until they’re one-third full. Cover and freeze for 1 hour. Cover and chill remaining peanut-butter mixture until needed.
3. Stir together raspberries and juice, divide among the cups or molds, and insert sticks. Cover and freeze for an hour. Then fill with remaining peanut-butter mixture and freeze for at least 8 hours, or until firm.
4. Let stand at room temperature for about 5 minutes before unmolding. If you want, spoon honey around the rims and sprinkle on sesame seeds.
This blog seems to be a constant search, love and appreciation of all things that nourish the soul… but what I sometimes forget is that feeding the mind would not be possible without sustaining the body!
Food can be just as much of an inspiration as clothing, fairy tales and friends. Flavors, varieties and textures meant to be explored and enjoyed… bringing you from home to every country of the world. Eating different dishes can be like traveling in it’s own right 
.
Feel feisty with arrabiata tomato sauce, crunch a caramelized onion or/and indulge your sweet tooth with melt in your mouth macron’s… food is it’s own expression of self – who will you be today?
Where have these heart and star shaped cucumbers been all my life?!?
… Nom nom nom…
Eat your heart out (har har…)!
xox
Happy Weekending!
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