Hello there, what's cooking this week?

Vancouver program: Introduction to Plant-Based Living

Are you ready to do as Canada's Food Guide tells you and choose plant protein more often... or even all the time? This 2-hour workshop on Saturday January 25th will get you started right! There'll be yummy samples from local plant-based food makers, too! Only $10. More information on the City of Vancouver's recreation website: Introduction to Plant-Based Living.

Open to those who are plant-curious AND to anyone who's already vegan or fully plant-based who wants to feel more confident about nutrition and healthy cooking.

PSA: Prevent moth infestations with defensive pantry management tactics

"What's with the little grey moths? Oh, it must be getting cold outside, they're flocking in." WRONG! If you see little moths that look like this in or around your kitchen, they come from your PANTRY. Things are about to get worse before they get better.

A friend just wrote to me to report that she found an infestation emanating from a bag of hazelnuts she had forgotten about. UGH! It's awful. And costly! So much food ends up wasted - not that it would be dangerous to eat it, but the little larva squirming makes it quite unappealing.

If you've been there, as I have back in 2012, you'll never let it happen again. You know to keep your food stored in airtight glass containers and stay on top of your kitchen inventory. That's why you do a pantry challenge once or twice a year, too!

If you haven't been there yet, I strongly suggest that you put in place some preventive steps so you don't find yourself in the same predicament as my friend. It's really no fun having to clean the little shelf-adjustment holes in your pantry with a Q-tip dipped in rubbing alcohol. :(

➡️ Intentional eating and living in the New Year

What if, instead of getting pushed around by algorithms and urgency, we enjoyed food and life as we intend to experience them? What if we made choices that actually nourish us and help us grow healthier and more resilient?

In our busy, crowded, and often insecure world, we don't always feel like we have control over what we consume and what we do.

Yet, it is (almost) always possible to grow that space between stimulus and response, so we can eat and live by design, in line with our values and aspirations.

• Growing our awareness of what we are eating, and mindfully choosing and preparing foods that nourish us.
• Reduced decision fatigue and less overwhelm as our choices' guiding principles are clear and set in advance.
• Long-term wellness with intentional habits like bone- and muscle-building exercise, greater social connection, better ways to work, and avoidance of what we know hurts us.
• Deeper sense of purpose and more joy in everyday moments.

On Tuesday December 17th at 11 a.m. Pacific (every time zone) I will hold a free workshop called Intentional Eating and Living: Preparing for a Nourishing Year.

In this interactive and intimate workshop, we will:

• Hold space to reflect on what WE want from food and life.
• Set intentions for the new year that align with our vision.
• Lay out the habits we need to make the intentions become reality.

Come prepared with something to write (or your phone to record voice memos into!) and a cup of tea. (You don't have to share out loud! But turning on your camera will be appreciated.)

There isn't a registration page for this even yet, but if you click here you'll be registered: free registration for Intentional Eating and Living workshop. (You won't receive a confirmation email yet, but I'll send you one early next week.)

Thank you for cooking, it makes a positive difference in the world.

With gratitude,

Brigitte

p.s. Preparing 2-3 building blocks on the weekend will make your weeknights so much easier and healthier! Consider these ideas from the Mini Vegan Meal Plan for weeks 49-50. If you'd like the recipes, shopping list, prep steps, and direct access to me when you have questions, consider subscribing.