Archive for the Category »Food/Restaurants «

Nita Lake Lodge, Whistler, BC

07 Feb 2011 -

Mark & Sitka

Meet Mark and his lovely pup named Sitka.  Mark is a trainer at House of Pain Innovative Fitness. Mark led a few of us press-type people through a one-hour circuit training this morning, followed by a snowshoe hike through the woods near the Cheakamus River. If you say it all fairly fast it sounds easy…and granted, the snowshoe through the woods was beautiful and pretty low-key. We could barely hear each other over the roar of that gorgeous river.

But that circuit training? Holy Smokes; ’twas a grim reminder that perhaps I’m not in quite as good shape as I had deluded myself into thinking.

Innovative Fitness has just opened this new location in partnership with the gorgeous Nita Lake Lodge. Nita Lake is a short distance off Hwy 99 on the way to Whistler. Instead of turning right into Creekside, you hang a left on Placid Lake Road and come upon this lodge sitting on the edge of the frozen lake.
I arrived yesterday afternoon around 4 pm. As soon as I entered the solid silence of the room with the snow swirling outside my window, I felt the need for a nap.  There is something about snow silence that is so different from anything else. And I think the solidity and sheer mass of the mountains adds another layer to muffle that outside world.
Is that the reason? Or was it that, between the fog on the drive up and the snow once I hit Whistler, that the day never really became illuminated? It was one of those wintry days of perpetual twilight. Whatever the reason, the nap was a really great idea to get me ready for a brilliant dinner in the Aura Restaurant.

Chef Tim Cuff (formerly of West) transforms food into something ethereal, food that gods would eat. I’m serious, the food is out of this world…(Mia Stainsby just picked this as one of her top ten restaurants for Vancouver so I feel like I’m in pretty good company with my opinion).

And now, I’m sitting in the softly-lit lounge after a 75-minute spa treatment at Nita Lake’s Ashram Spa. I am sure that this little mini-vacation is exactly what my doctor would have ordered.

I’m sure she would have said, “Take two-nights at Nita Lake Lodge and call me in the morning.”

Category: Food/Restaurants, Hotels, Photos, Travel writing, Traveling, Video  Tags: , ,  Leave a Comment

Germany in Vancouver

03 Dec 2010 -

Yesterday was one of those tough freelance writing days. I left Sechelt at 9:30 a.m., walked onto the ferry, took the 257 Express bus and a quick ride on the Canada Line and by noon I was at the Blue Water Cafe in Yaletown.

I was hosted by the German National Tourism Office for a lovely lunch with a bunch of other media-types. I struggled through a roasted squash soup with a garnish of duck proscuitto, perfectly cooked Arctic Char on a bed of risotto with leeks and finished with a sorbet trio that took mango intensity to dizzying new heights.

Christmas in Germany has always been on my bucket list. I just love the idea of those twinkly markets filled with artisanal toys and other beautiful things that are made by hand instead of mass-produced in some blank factory. The wish is going to have to remain on the to-do list for at least another year, but I found out that we have a new German market here in Vancouver. I’ll be checking it out this weekend.

It was fun seeing all the usual suspects at lunch and so, maybe it wasn’t too much of a struggle, though the lunch didn’t really wrap until before 3 pm.

Luckily, I had just enough time to get to my Pink Lime Spa appointment for a manicure, pedicure and express facial.  Yes, this sounds expensive and probably a little strenuous, but I’d booked it through Groupon, so it was $67.00 instead of the usual $135.00 and I managed to keep on top of my email in spite of the rigors of having my hands, feet and face massaged and indulged.

Don’t let anyone tell you that freelance writing isn’t hard. I worked it yesterday. I really did. Thank goodness I had a chance to relax at a movie…Morning Glory was a fun romp. Harrison Ford was great as a curmudgeon and Rachel McAdams was hilarious in her role as the over-eager executive producer.

I can only hope next week isn’t so rough. Until then, I remain Colleen Friesen – Hardworking Freelance Travel Writer At Large.

Category: Events, Food/Restaurants  Tags: , , , ,  2 Comments

Just Call Me the Detox Diva

09 Nov 2010 -

 

Raw Food Dinner

Plate O' Plants

I am a Detox Diva. I feel the need for a tiara.

I really loved Fresh Start. Well, no, that’s not quite right. Let’s be clear. It was tough. But it’s another one of those things, that because it was so hard, is precisely one of the reasons I feel such a great sense of accomplishment.

But it’s not just that, because the same thing could be said for banging your head against the wall, “Well, that was really hard but I feel so good now that I’ve stopped.” 

It’s so much more than that – my energy levels are high, my belly has mostly disappeared, I have zero cravings for anything – which still amazes me, and the best part?  I swear I’m glowing.

I feel healthy and armed with tons of takeaway information to incorporate into my new healthier life.

I’m 100% positive that I could never do this at home. There would be too many temptations. And who would make the endless juices?

But here, with the support of the staff and the other people that were going through this (who are BTW, my new heroes because most of them were here for a total of 14 days!) it became achievable.

About the staff… Wow, they don’t do that  falsely-sincerely-sachharine-caring that so many retail clerks adopt, as in (“OMG!!! That purple, orange and lime muu-muu with the brown pom-pom trim looks AMAZING on you!”)

Instead, these people are genuine and real and truly desire for you to be happy and healthy.

Isn’t that the kind of caring we hope to give and receive with our best friends?

Here is my contribution to your health. It is SO delicious. In the picture above it is the darkest green salad. The one that is glowing with plant life and love that will nurture and nourish your very grateful body.

Without further ado, I bring you the recipe for a salad that I’ve taken the liberty of renaming

 Killer Kale Salad

(recipe is courtesy of Carol Kopp – the amazing raw food chef in the Fresh Start kitchen)

 2 bunches of dinosaur kale – or any kale available to you
2 red peppers ( or one yellow/one red)
1.5 cups of pine nuts
1/2 cup sliced olives
juice of 1/2 to 1 lemon
olive oil 2 Tablespoons
salt to taste

Remove kale from stems.
Chop finely and rub with juice from half a lemon, olive oil and salt, to soften.
Add chopped peppers and olives.
Mix in pine nuts.
Taste, add more oil or lemon juice if required.

That’s it. No mixed dressing, just enough oil, lemon juice and salt for a good kale massage.

-Carol Kopp

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Detox or Die

05 Nov 2010 -
Raw Food Smoothie

Where's Kermit?

Today the true reality of this excursion hit me. They’re serious about this no-eating detox thing. 

I am writing this in the lovely driftwood and shell enhanced lobby of the Ocean Resort, but in spite of the soothing and funky decor, I’ll tell you what really has caught my eye; it’s this little glazed pot with a small ornamental rubber tree.

It’s looking like something a person could chomp on, you know, like chew? Something that isn’t just a blended whirling mixture of healthy sludge. In fact, I’m picturing this little plant, sliced and chopped, tossed in olive oil, a smidge of kosher salt and fresh ground pepper …topped with…a big sizzling rack of pork. Oops.  

Fear not. I am committed to the program. And I do understand that this is good for me. We’ve had some health talks and watched a DVD on eating and the statistics are rather frightening.

It’s not like we don’t all know this stuff, but in this extreme context, I think I’m really getting it. We all eat too much meat. The fatty cholesterol clogs our arteries reducing blood flow to the heart (read ATTACK) the brain (read STROKE) and the tissues (read CANCER). Yet we continue to crave racks of pork (see above).  

The word here at Fresh Start is that a plant-based diet can reverse the damage we’ve created through our poor habits. Hence the liver cleansing smoothies that have been handed out at various points today.  The real crowd pleaser being the sauerkraut, cabbage and carrot blender bonanza. NOT! And then there were the shots of wheatgrass that taste like concentrated lawn clippings and don’t even get me started on the warm saline water that started our day…

However, I’m beginning to think this is the only way I can learn anything.  Several years ago, I went to a ten-day silent retreat that was like no-talking-boot-camp and that extreme experience helped me incorporate a 30-minute meditation into most of my days since. I know I couldn’t have done it any other way. I’m of the ‘Go Big or Go Home’ school of learning.

And now I’m doing the extreme no-chewing-liver cleansing-detox-drink experience and I’ll be able to go home and incorporate a lot of this into my life. I can see through this that I have a huge amount of room for improvement and I’m going to be eating a lot more greens. Not the wheatgrass shots or the aforementioned cabbage swirl, but it would appear that I need to swing the pendulum way, way out to really shake up my approach and pay attention.

And there is the fact that my mother died of liver cancer at 63. There is that. I’m not saying this could have saved her but maybe some extra prevention isn’t a bad thing. We can only try.  

I get that we have to die of something. I just want to do my best at creating a killer immune system. I’m going to try to remember these words tomorrow…when they hand me the next blended bowl of Kermit juice.

Category: Food/Restaurants, Photos  Tags: , , ,  2 Comments

Salad Dressing Recipe

02 Nov 2010 -
The Basics of Salad Dressing

A Healthy Start

Don’t look now, but I think I’ve become more patient and philosophical. Is this an age thing? Is it just because my brain has been worn smooth from life’s assaults? Maybe like the round rocks that tumble against each other on our piece of the shore?

I don’t really know what to attribute this to, but it’s manifesting itself like this: I’m actually okay with this whole detox diet thing and even with having only melon for supper. Go figure. I LOVE to eat and don’t like to miss any opportunity to taste something.

But instead of feeling hugely deprived, I find myself thinking…well, it’s only a week out of my life. And there ya go.

Perspective. It’s simply a matter of some long range perspective. I sure could have used this epiphany in the last four decades of my life.  A little late to be handing this thing that almost looks like wisdom right now –  not that I’m complaining  – I’ll take any form of insight in any guise it presents itself.

And in the spirit of simple and useful information, I have decided to throw down my basic salad dressing recipe. I’ve had a few people ask me lately and because so many people are still using that expensive and not very tasty stuff with multi-syllabic unpronouncable ingredient names, I’ve decided this is a public service announcement.

Take back your greens people. Don’t hide them under gloppy white stuff.  For those of you who already make your own dressing, you can quit reading. It’s just the basic vinegarette, but it sure tastes fine…

Mix 1 Tbsp Dijon mustard with 3 Tbsp vinegar (Balsamic or white or wine).  Add 4 Tbsp of your best extra-virgin olive oil (or canola…it’s up to you). 

Now, you could get fancy and slowly stream the oil in while whisking furiously…or you could dump it all in a recycled jam jar, tighten down the lid and shake the dickens out of it.  Your call. Depends if you feel like showing off in front of your guests…or not.  Add in one flattened clove of garlic. Grind in some black pepper and salt. Let it sit for an hour or so for maximum garlic goodness or pour immediately. It’s good for days. Make sure your greens are spun dry so that the dressing doesn’t slide off. You and your greens are going to be much happier.

You can play with this by leaving out the Dijon, or adding lemon zest or basil or oregano or whatever you feel like. You are the artist. Practise a little flair.

And just to make sure you don’t get any dressing stains on your clothes – wear an apron. I just discovered that it’s National Tie One On Day on November 24th. Who knew? Tie on an apron and enter the conblog…

Category: Food/Restaurants, Photos, recipes  Tags: , , , , ,  2 Comments
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