Upcoming C.H.O.W. classes

(cooking healthy on whachagot)

SUNDAY JANUARY 29th, from 2 -5 pm

South Asian Cooking

SUNDAY FEBRUARY 12th, from 2-5 pm

 Sprouting Workshop!!

Each class, $50 per person, pre-registration required

PWYC available, family/couple rates available

Classes will be held at our kitchen, 388 Carlaw, south end of building, follow the pink awnings.

Meatless Mondays

The Meatless Monday campaign was launched in 2003 in association with the Johns Hopkins Bloomberg School of Public Health, Centre for a Liveable Future– and now, the “cut out meat one day a week” program is active in 23 countries and growing! It’s good for your health and good for the planet!        http://www.jhsph.edu/clf/programs/eating/proj_meatless.html

For the environment

Cutting down on meat is the most powerful way for each of us to fight climate change and reduce our ecological footprint.  The UN’s Food and Agriculture Organization (FAO) calls the meat industry “one of the most significant contributors to the world’s environmental problems,”   including acid rain, deforestation, water and land pollution. According to the FAO, animal agriculture is responsible for 18% of global climate change, more than all forms of transportation.  With one-third of the world’s cereal harvest and 90 percent of the world’s soy harvest being raised for animal feed, the energy required to grow those crops is a major factor in toxic gas emissions.          http://www.fao.org/ag/magazine/0612sp1.htm

For your health

Meatfree meals are nutritionally sound and provide proven health benefits that can help to prevent and manage a number of chronic diseases and conditions.  Currently in Canada rates of type-2 diabetes and levels of overweight and obesity are epidemic in scope. About 1.8 million Canadians aged 12 and over, or 5.5% of the population have been diagnosed with diabetes. Almost 60% of adults ages 18 and over, or 14.1 million Canadians, are overweight or obese (26% of Canadian children and adolescents aged 2 to 17 are overweight or obese).      http://meatlessmondays.ca/about/  

 Old ways of thinking on vegetarianism have shifted in the last decades as experts in health and nutrition such as the Heart and Stroke Foundation, Dietitians of Canada, and American Dietetics Association support and outline the benefits of vegetarian diets.

Starting this year, Lisa Shamai Cuisiniere will be offering a Meatless Monday special!

We believe that you will NOT miss meat or chicken meals at all in your daily food ordered from Lisa Shamai Cuisiniere. Give it a try, & let us know what you think!

Please check our website for updates, & jump on the bandwagon!

Expand your eating & cooking repertoire! Recipes available on request!!

Tags: C.H.O.W., fresh, Healthy Cookin, healthy eating, Leslieville, local, Meatless Mondays, organic

Here’s a nice new salad that we’re offering for spring, calling it “shoots, roots & fruits”.

It’s pea shoots & sunflower shoots, on top of marinated root vegetables & apple.

You toss it just before serving. It’s different & springy & local & oh so nutritious!

$4.50 per serving, like all our salads!

Nice change from green salads, until our Ontario lettuce is ready!

Make it part of your next order

Since 1989, Lisa Shamai Cuisiniere has built its name as one of Toronto’s premier catering companies. Lisa has been utilizing fresh, local ingredients in her business and in her home for years. Lisa believes that it is important to remember the relationship that we have with our food and the importance that food has in keeping us healthy!

There is much scientific evidence now that food can be a factor in preventing many diseases, including diabetes, childhood obesity and especially cancer. Fighting (preventing) cancer is a topic that has touched Lisa very close to home.

A few years ago, Lisa was diagnosed as a carrier of the BRCA1 gene mutation, which makes her highly likely to get breast or ovarian cancers. Both Lisa’s mother and grandmother died too early from ovarian cancer. She became interested in foods that would keep her healthy, and help her beat the odds of getting the disease. After several years of developing recipes, and after a lifetime of cooking professionally Lisa is ready to pass on her understanding and knowledge of healthy cooking to others who are looking to disease prevention through nutrition.

Lisa Shamai is proud to present

C.H.O.W.

Cooking classes for Optimum Health

We have put together a series of healthy cooking classes. Classes that give people delicious and economical ideas on how to cook with foods that fight disease, many of which we have on hand in our fridges and pantries.

Lisa will show you how to use fresh fruits, vegetables, grains and legumes, along with a variety of other healthy ingredients, which can be made into quick, easy, inexpensive, disease fighting and delicious meals.

We have begun to teach this series on a regular basis at various cancer support centres, schools, daycares, & Toronto Social Services, teaching people on very limited budgets how to buy & cook healthy inexpensive meals.

Classes can be held in your kitchen or ours! We can bring the classes to your local community centres, church kitchens, party rooms or even to your own home. We try to keep the cost of the classes very accessible, & also donate a portion of the proceeds to our walking team ‘THE RAINBOWS’, for the Weekend to End Women’s Cancers 60 kilometre walk.

for booking information please contact

chow@lisaskitchen.com

or call David or Lisa at

416-406-1101

Tags: cancer, cooking class, healthy eating

It’s that time of year again! Most of our services remain the same, waiter/bartender & chef rates have not gone up, our food prices are about the same as previous years, rentals too.   What has changed?  The addtion of some new menu items! Please see our “packages” index & go to the type of party that you’re planning. If you’d like to have one of our “oldies but goldies”,  just ask!  We can most likely still make it for you!

Thanks for allowing Lisa Shamai Cuisiniere to enjoy holiday season #25!! (Yup, in business since 1986, &  I still love cooking!).  HAPPY HOLIDAYS TO YOU!

I developed a delicious seasonal salad, using some superfoods, for my booth at “eat to the beat”, a fundraiser supporting Willow-Breast Cancer Support.  I was among 60 women chefs to participate-it was a great time for a great cause.  My salad featured ”raw kale, with Ruth’s soft hemp (she’s my sister, but the product’s great anyways!), pomegranite seeds & apple peel cracklings”.  I promised the recipe, so here it is!

KALE SLAW

1. wash & dry kale leaves.
2. slice the tough stem out of each leaf, then slice the leaf into a very fine chiffonade. If you stack the leaves 4 or 5 high, you’ll save some time on this tedious task
3. take a red onion, slice it very fine, toss with the kale
4. make a vinaigrette using 3 tbsp. rice vinegar, 3 tbsp. lemon juice (preferably fresh squeezed), & 1/4 cup light olive oil, salt & pepper
5. pour the vinagrette over the kale & onion mixture, massage it into the leaves to coat all the little curls, nooks & crannies
6. let the salad sit for at least a few hours, or overnight in the fridge.
7. before serving, toss with fresh pomegranite, (or cranberries, or other berries-use your imagination!)
8. add hemp seeds, pumpkin seeds, sunflower, flax, sesame seeds (be creative!)
9. we topped ours with APPLE PEELCRACKLINGS, which is a fantastic apple “byproduct” that you should keep in mind anytime you make apple pie, crumble, or apple anything!  Here’s how you make them;  wash your apples well before peeling. toss the peels in a bowl with some lemon juice, sugar & cinnamon, lay out in a single layer on a baking sheet, bake at 200 for a few hours, till the peels are dehydrated. Let cool, & enjoy them like apple chips or croutons on a salad. YUM!

We did it! My walking team for the “Weekend to End Women’s Cancers” completed our annual 60 kilometer walk, raising over $18,000 for the Princess Margaret Hospital!  The total walk raised $10.8 million!  It’s a fantastic experience, and already I’m signed up for next year!  I’d love to grow my team, interested in joining? Please contact me!  Any donation would be greatly appreciated, too, no amount is too small! www.endcancer.ca

Team Rainbows

Tags: cancer, charitable, fundraiser

keep your carbon footprint small when catering!

AS MUCH OF THIS MENU AS POSSIBLE IS FROM ONTARIO!

these specials are for both leed lunches & regular daily orders

salads

• green bean, field tomato & fresh thyme salad

• spinach, poached pears & walnuts with yogurt-goat cheddar dressing

• Quinoa tabouleh with fresh Coriander

• Ontario Barley and White bean Salad

• $4.50 per serving, minimum of 6 servings

sandwiches & wraps

• Roasted free range chicken salad with lemon, rosemary & roasted peppers

• Roma Tomato, Feta & Black Olive tapenade

• grilled carmelized onion, apple and Maple Cheddar

• ($3.25, small or $5.50 large)

mains

• Pat’s famous Beef Curry with lots of mushrooms

• (minimum of 8 servings)

• Mexican chicken breast in a flavourful sauce with colourful bell peppers (minimum of 6 servings)

• Both served with fluffy basmati rice,
  

• $10 per person

desserts

• Lemon Blueberry Squares with lemon cream cheese icing $2.50

• niagara peach & Blueberry Bowl with whipped cream or honey cinnamon yogurt $6.00

reception baskets

Ontario Reception Basket

an assortment of root vegetable chips accompanied by savoury dips, including green tomato chutney, our own ontario hot sauce, and creamy fresh herb dip

$6.00 per serving, minimum of 8 servings

Tags: catering, eco-friendly, free range, fresh, Greenbelt, Leslieville, local, organic, Ralph Thorton Centre, Riverdale, toronto

keep your carbon footprint small when catering!

AS MUCH OF THIS MENU AS POSSIBLE IS FROM ONTARIO!

these specials are for both leed lunches & regular daily orders

Salads

• ontario asparagus vinaigrette!

• hydroponic veggie salad (with coloured peppers, tomatoes, cucumbers, fresh dill & apple cider vinaigrette)

• tabouleh with feta cheese

• $4.50 per serving, minimum of 6 servings

Sandwiches

• lemon & basil free range roasted chicken salad

• grilled black river cheddar with marinated mushrooms

• grilled carmelized onion with brie

Desserts

• niagara peach & cherry tarts

• apple walnut cake

• $2.50 each

Reception Baskets

Ontario Reception Basket

an assortment of root vegetable chips accompanied by savoury dips, including green tomato chutney, our own ontario hot sauce, and creamy fresh herb dip

$6.00 per serving, minimum of 8 servings