Crazy Nuts

posted by Alanna Davey on 2011.11.15, under Food, LuvZ

If someone calls you a Mashuga Nut I wouldn’t take it as a compliment-as Mashuga means crazy in Yiddish.  But if someone offers you a Mashuga nut you would be crazy not to indulge.  The concept is simple- a candied nut, but the flavour and the texture is what make them crazy…they almost taste like a cinnamon toast crunch nut, but have an airy, not stick to your teeth kind of texture, and you can eat the whole bag without feeling like you have hit a wall of sugar.  The price-tag is a little steep, but they are far more affordable than a scoop of caviar, so enjoy.

Back on Track & Still Shopping at Karma

posted by Alanna Davey on 2011.05.28, under Food, Health, LuvZ


The week before last I spent 6 days in New York City for design week which is centered around the International Contemporary Furniture Fair (ICFF) at the Javits Center, but spreads into almost every art influenced neighborhoods in the city including, Chelsea, Alphabet City, Meatpacking District, the Upper Eastside, and a couple of spots in between.  And you all know how fast New York moves, so spending a week there trying to pack as much shopping and conference perusing in during the day as possible, then trying to hit as many of little show opening parties between 6 and 10pm at night, followed by dinner, followed by being taken out every night by your host until the wee hours…it enough to through you off the rails for a while.   My attitude while I was there was… “I will sleep when I get home.”

I am finally feeling back to normal, after a good 9 days of recovery, and proper food intake.   But I do apologize for the lack of posting over the last couple of weeks; I really have not been myself.

Which brings me to this weeks post about my be-loved Karma Co-op, Toronto’s only co-operative grocery store.  Karma gives it’s member 2 options: either work 2 hours a month or pay a $20 flat fee a month to reap the rewards of organic and local food that is priced right!  I can usually do my grocery shop for the week including all organic or locally produced goods for the same amount or less, than what I would have spent at any conventional grocery store on non-organic, overseas produced foods (crap).

Since I have been shopping at the co-op I have noticed it is much easier to keep weight off, and energy up.  I don’t think I can attribute that to anything other than…I am eating super healthy clean food on a regular basis.  If you are interested in shopping at Karma, you don’t have to sign up for a membership right off the bat, you can try sample shop and pay a little bit of a premium (15%) if you want to give it a try before you commit.


Lazy Pasta Dinner

posted by Alanna Davey on 2011.04.06, under LuvZ

Perfect for a Monday night, especially if you cook a little extra bacon on Sunday morning… Carbonara is simple, fast, it doesn’t take a lot of ingredients.  And it has more protein than your average pasta thanks to the eggs.  FYI:  although I am lactose intolerant I never feel sick after eating parmesan in small amounts, as long as it’s from Parma.

What you will need:

continue reading…

The Sweets

posted by Alanna Davey on 2011.03.29, under Food, LuvZ

Nadege, the queen of macarons, is opening a new location!  I heard it’s going be close to Summerhill Station.  If you have been missing out on Nadege’s confections  the first location at 780 Queen West is a fab place to grab a sweet for Saturday afternoon treat, or any other day of the week.

Mmm Duck Fat

posted by Alanna Davey on 2011.03.01, under Food, LuvZ

I know I’m usually Little Miss Healthy, but sometimes I like to fry it up!  The other day while browsing the isles of William Sonoma for wooden spoons, I came across Duck Fat! Yum.  I LuvZ duck fat, it adds amazing flavour to most everything savoury.  Try it yourself by sauteing some green beans or spinach with a tablespoon full, or use the whole jar to make the best frites you have ever had.  The smoking point of duck fat is 375 so it is perfect for frying.  And I heard that you can pop popcorn in duck fat… sounds phenomenal, that’s what I’m trying next:)