Activity

Hello UeaTers!

HAPPY NUTRITION WEEK!!

As many of you know, we are offering Healthy Cooking classes (space still available, register today!) and Nutrition menus this week. For those of you wondering on that a Nutrilicious menu looks like, below is a snapshot of the menu items available at our outlets. And the best part? They are only $5 all week! So come out and try our Nutrilicious menu, and let us know how we are doing.

Enjoy!

Guest Post by Josh Hass at Student Life

Microwave Cookery: A Quick Solution to a Growling Stomach

Whether you live in residence or off-campus, a microwave could be your key to a quick, healthy, and inexpensive meal. Yes, your microwave is capable of making more than just popcorn, TV dinners and Easy Mac (although they do have their time and place) – in fact, the culinary possibilities are endless! To give you an idea of what I mean, here is the first of three recipes that can be a part of a three-course dinner. All you need are a few simple ingredients and a microwave…

Appetizer: Mexican Bean Dip

Ingredients:

1 can of refried beans

1 small can of tomato sauce

1 package of taco seasoning mix

1 small onion, chopped

3 drops of hot sauce

Instructions:

Place all ingredients in a microwave-safe bowl and mix well. Cover bowl with plastic wrap. Microwave on HIGH for 6 minutes, stir at the 3 minute mark. Add pepper or garnish as desired. Serve with corn chips.

Picture taken from http://www.rd.com/advice-and-know-how/refried-bean-nachos-recipe/article26769.html

Tomorrow, Wednesday afternoon, the U of T Farmer’s Market will be running inside UC from 2:30pm until 5:30pm. Among the fabulous local farmers, we have a chocolatier with an amazing story.

Mathieu is one of the people who works at ChocoSol: local chocolatiers who produce pedal-powered, stone ground chocolate right here in Toronto. We asked Mathieu to give us a quick introduction to ChocoSol, and here is what he had to say:

We are ChocoSol Chocolatiers. We make stone-ground dark chocolate directly from the cacao bean here in Toronto. We make locally processed chocolate which is made in a traditional Mexican style instead of an industrial factory. Traditional Mexican chocolate is like the “Drinking Chocolate Pucks” (sold at the market) which are used to make chocolatey which is a traditional form of Mexican drinking chocolate. Chocolatey comes from the word xocolatl which means “bitter drink” in Mayan. We draw our inspiration from the tradition of chocolate from the region the chocolate is grown in. Our project in Toronto has an educational component. We try to connect people here with the tradition of cacao and inform them of where chocolate comes from. We also combine this chocolate with local Toronto ingredients like local hemp seeds from Peterborough and locally grown chillies and mints, some of which are grown on our green roof. It’s a wholesome dark chocolate that is ecologically produced, nutritional and delicious. You can come out and try the chocolate any time- we have free samples here. We are here every Wednesday. Everything is done on bicycles around the city, so we are all over the downtown core.

They encourage volunteers to join ChocolSol and participate in the production of chocolate the way it has been done for centuries in the Mayan regions. There are no skills needed, and no predetermined hours. It is a great way to connect with the food you consume. Feel frère to ask Mathieu about volunteering, and to try some of the free chocolate (by the way, the vanilla seed chocolate is to die for!).

So drop by the Farmer’s Market tomorrow afternoon, bring your own mug, sip on some of the best hot chocolate in town and learn about chocolate-making, from the fields in Mexico to the Farmer’s Market at U of T.