Browsing Category : Plant-Based Diet

Much More than Salad


Veg It Up! returns to focus Island appetites on vegan cuisine Vegans, rejoice! If you’re an Island restaurant-goer, you’ve likely seen an uptick in vegan dishes available on menus, but perhaps you’ve been yearning for something bigger and bolder. Well, look no further. The 2nd annual Veg It Up! event, taking place September 22 to 30, offers veg-lovers the opportunity…

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Sea lettuce and seashells on the sand.

Lettuce of the Sea


Island beaches can do more than just nourish your soul. If you learn to recognize the distinctive, bright green seaweed known as sea lettuce, you can wildcraft your own nutritional supplement. This common local species contains more iron than beef! Easy to identify, sea lettuce gets started in the estuaries in April. As it matures, it can be found along…

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Allan Bridle hols sprouting kit in front of his booth at Summerside Farmers Market

Big Ideas Sprout Tiny Farms


Father-son team launch Summerside-based business to grow a crop of micro farmers Farming, in the traditional sense, is a pursuit beyond the ability of most people these days. It’s a labourious, time-consuming enterprise that requires a good deal of physical and mental strength, as well as a sizeable acreage of arable land. Yet Alan Bridle and Maxime Rousseaux-Bridle are convinced…

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Up-close of purple beets

Purple is the New Green


2017 food trend encourages deeply-pigmented vegetables on your plate The familiar phrase “eat your greens” may soon change to reflect one of 2017’s biggest food trends: the colour purple. It’s a well-known fact that colourful fruits and veggies are good for you. They’re high in phytonutrients, those compounds including flavonoids and pigments that naturally protect and enrich plants. Phytonutrients such…

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Sarah Forrester Wendt displays the plate featuring a plum and duck that she discovered while cleaning up the space where her new restaurant will be located.

My Plum, My Duck


“My plum, my duck.” From those words of endearment comes the Island’s first macrobiotic restaurant. Chef Sarah Forrester-Wendt, formerly of The Inn at St. Peter’s and The Kettle Black, is opening a restaurant with an almost entirely vegan menu. “I have always wanted a small family-run restaurant,” she said. The name of the restaurant has a family connection. “That’s what…

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Spring Cleaning


With the first day of spring in our sights, we begin to think about detoxing the stagnant accumulations of winter through dietary changes. As weather warms and light lengthens, we no longer need to stick to warming, well-cooked foods in order to eat with the season.  To harmonize with the shift and eat with the energetics of spring, it is…

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Planting the Seeds of a Vegetable-Loving Community


Veg PEI serves up plant-based education, events, and restaurant challenges “You don’t win friends with salad.” Or so Homer Simpson tells his daughter, Lisa, in a 1995 episode of The Simpsons when she decides to become a vegetarian and is ridiculed by her family and schoolmates for her dietary choices. Feeling alone and frustrated, Lisa’s resolve to stick to her…

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Food Trends – Vegetable Forward


2017 will see an embrace of a plant-based diet There is a movement afoot. The year 2017 will mark a fundamental shift in people’s habits towards a plant-based way of eating. Not confined to the traditional vegetarian and vegan diets, this movement will be guided by healthful lifestyles, ethical choices, and sustainability. The birth of the flexitarian diet came about…

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