Wednesday, February 3, 2016

Commodity Juicery


Juice Tasting 
Commodity Juicery 



There's been an explosion of juice bars in downtown Vancouver and a huge movement towards healthy living with restaurants being more mindful of where they're sourcing their meats and produce, and lot of people are more aware of what they are putting into their bodies.

E and I have had our fair share of fresh pressed juices over the summer - we mostly drank them because they were delicious but never really thought much about the "healthy" aspect behind it - until we met Carissa at Commodity Juicery.


We joined Carissa and her team for a mini tasting session at their store located in the Mount Pleasant area. She laid out a colourful pallet of juices for us to try and my first thought was hmm Vegetables in my juice? - personally I shy away from juices that contain vegetables. As a kid I grew up drinking sweet juices from those tetra paks (most of those juice boxes have a ton of sugar in them and probably not very good for me). 

It was only recently that I started drinking cold pressed juices - but even then I don't order anything that contains veggies - which means I don't know what they taste like in juice form. Well that all changed at Commodity Juicery. To start the tasting off, our first shot of juice was called All Greens, which had Kale, Cucumber, Romaine, Celery, Parsley, Lime, Lemon and Ginger. Even before tasting it I was already preparing myself for it to taste bitter - BUT I was completely wrong! The All Greens tasted like a glass of refreshing cucumber water with a hint of lemon - no bitterness at all. 

After the first shot of All Greens we were ready to take on the other shots. I love how Commodity Juicery have a "Sweetness Scale" on their menu - this is great for new juicers (like us) to have an idea of  how sweet each blend is. My absolute favourite is the Matcha Mylk and Orange Roots 


Commodity Juicery also serve delicious vegan bowls, and other healthy foods and snacks. We tried their Kale Caesar and the Sesame Donburi bowl - which was my personal favourite. The dressing in the Donburi bowl was aromatic and savoury - I absolutely loved the Raw Ryce, (a new spin on "rice") made with cauliflower! I now have a new appreciation for all things vegan - it absolutely takes a lot of creativity and science to create a healthy and delicious dish. 

I think what we got out of Commodity Juicery wasn't just a delicious afternoon of sipping on juices - We really got a chance to chat with Carissa and her team and understand why certain ingredients in their juices are good for your body. 

E and I love to eat (hence our food blog) but we also know that we're probably not the healthiest people out there - our excuse is always "too busy" or "too tired," and typically because of our busy schedule we always end up skipping meals. It wasn't until recently that both of us became a little bit more health conscious (issues with our thyroid seems to run in the family).

E was recently diagnosed with early stages of Hyperthyroidism and one of the concerns about Hyperthyroidism is the fluctuation in weight loss/gain. One of Carissa's team mate is a certified holistic nutritionist, and she had a lot of recommendations and alternatives to help E with her weight management. Besides their cold pressed juices and nutrient dense smoothies they are working on a Meal Plan Program which is a great way for people who want to eat healthy but not quite sure where to start (kind of like us).

What I really liked about Carissa and her team was how engaging they were with everyone that stepped through their door! We really did enjoy our tasting with Commodity Juicery ♥ and we will definitely be back to check out their new menu items!


If you are new to juicing or just want to sit down and have a chat I highly recommend
visiting Carissa and her team!

If you're curious about how to make Mylk click on the link below and find out!

Saturday Sips: Making Vanilla and Almond Mylk








Commodity Juicery Menu, Reviews, Photos, Location and Info - Zomato



Saturday, December 12, 2015

Black Bean Noodles



Check out Maangchi for the full recipe!


Ingredients for  2-3 servings

  • jjajangmyeon noodles
  • ½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth)
  • 1 cup of Korean radish (or daikon), cut into ½ inch cubes (about 1 cup’s worth)
  • 1 cup of zucchini, cut into ½ inch cubes
  • 1 cup of potato, peeled and cut into ½ inch cubes
  • 1½ cups of onion chunks
  • 3 Tablespoons of vegetable oil
  • ¼ cup and 1 Tablespoon of black bean paste
  • 2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
  • 1 teaspoon of sesame oil
  • ½ cup cucumber, cut into thin matchsticks for garnish
  • water

Directions for making jjajang sauce

  1. Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
  2. Pour out the excess pork fat.
  3. Add radish and stir fry for 1 minute.
  4. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
  5. Clear a space in the center of the wok by pushing the ingredients to the edges.
  6. Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
  7. Add  2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
  8. Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
  9. Add the sesame oil and remove from the heat.
  10. Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap).


Friday, December 4, 2015

TO HEBE 2015 Live in Vancouver


To HEBE 2015 
Her first North American Concert at UBC Thunderbird Stadium


Photographers: Miya Gu & Jun Ying

Tonight's show was amazing! Hebe has such a beautiful voice 

Thank you for visiting Vancouver!

Photographers: Miya Gu & Jun Ying

See you next time 


Wednesday, December 2, 2015

To Hebe 2015 Live in Vancouver




It's Happening!
December 4th 2015



For more info, visit - To Hebe 2015



【我的少女時代 Our Times】

Movie Theme Song - Hebe Tien
A Little Happiness
Official MV 


See you all there!




Thursday, November 5, 2015

UYU Ice Cream Parlour



    UYU Ice Cream 
    Address: 433 Abbott St, Vancouver, BC V6B 1R3



Another ice cream parlour popped up in the Gastown area!

This cute little shop serves soft served ice cream made with organic milk. You can choose from a variety of different toppings such as nuts, granola and freeze dried fruits. They also have different sauces that you can drizzle over your ice cream. 

A and I decided to try out UYU after our big meal at the Afghan Horsemen. I was super excited to try this new ice cream parlour because they had Thai Iced Tea soft serve (at least that's what I saw on Instagram) but once we arrived their two feature flavour was Matcha and Pumpkin Spice. Apparently UYU changes their flavours every so often - which means they might not be making Thai Ice Tea soft serve for awhile... sigh. The guy working there did tell us that their upcoming flavours would be Tiramisu and Earl Grey - which sounds really good too! 

Anyways, A tried their Pumpkin Spice soft serve topped with pistachio bark and toasted sunflower seeds and drizzled with honey sauce. I had their Original soft serve (because they ran out of Matcha) topped with coconut crisps, freeze dried raspberries and drizzled with raspberry sauce. It was a very nice refreshing dessert to help us digest all the meat we at at the Afghan Horsemen.

Would I go back? Of course! At least until I get a chance to try their Thai Iced Tea soft serve!
UYU, if you are reading this - please let me know when you make your THAI ICED TEA SOFT SERVE AGAIN!


#foodislife


Bye for now!



UYU Ice Cream Menu, Reviews, Photos, Location and Info - Zomato