How to Find and Choose the Best Turkey in Vancouver

Sep 08 ,2016 WRITTEN BY admin

Whether you are looking to buy the best turkey in Vancouver for a special occasion, or you are already planning where to get your Christmas bird, we have the top pieces of advice for finding the best one available. Buy local Not only is buying local helping to support your community, but you are also taking an active step in cutting down the turkey’s carbon footprint. A local turkey is also often the freshest choice, making a local product a highly desirable selection. Free range Free range products are proving a more popular choice in recent years, as consumers are increasingly against the idea of birds and other animals being kept in cramped and detrimental conditions. Whether you are in favour of a free range … Read More

NOURISHING OUR CHILDREN | Healthy Snacks and Why | June – Aug 16

Aug 24 ,2016 WRITTEN BY admin

By Jasmin Schellenberg –   HEALTHY SNACKS Breakfast Bars   Ingredients 1 1/4 cup almond flour (soaked, dehydrated nuts, ground to a flour) 1/4 teaspoon sea salt 1/4 teaspoon baking soda 1/4 cup coconut oil 1/4 cup maple syrup (organic, grade B) 1/8 cup filtered water * 1 teaspoon vanilla extract 1/2 cup shredded coconut 1/4 cup raisins or dried cranberries 2 1/4 cups any combination of pumpkin seeds, chopped almonds or walnuts, sunflower seeds, sesame seeds, and flax seeds, soaked and dehydrated   Method In a large bowl, combine almond flour, salt, and baking soda. Add coconut oil, maple syrup, water, and vanilla. Stir dry ingredients into wet. Mix in shredded coconut, seeds, and dried fruit. Grease an 8×8 baking dish with coconut oil. … Read More

NOURISHING OUR CHILDREN | Healthy Snacks and Why | April – May 2016


By Jasmin Schellenberg – HEALTHY SNACKS AND WHY – Sriracha Hummus Flavourful, loaded with micronutrients and with just the right hint of spice. Fantastic served with fresh vegetables. Great snack.   Ingredients 2 cups dry chickpeas ¼ teaspoon baking soda 4 cloves garlic, smashed 2½ teaspoons finely ground sea salt 1 teaspoon smoked paprika ¼ cup roasted sesame tahini ¾ cup sriracha (or chili sauce) ½ cup extra virgin olive oil ¼ cup water   Method Pour the chickpeas into a bowl, cover with warm water by two inches, and then stir in the baking soda. Let the chickpeas soak, covered, for 18 to 24 hours. Drain them and rinse them well. Dump the soaked chickpeas into a stockpot or Dutch oven, cover them with … Read More

NOURISHING OUR CHILDREN | Healthy Snacks and Why | Feb – March 2016


By Jasmin Schellenberg – Anytime Cookies (makes 12) Sweetened by dried fruit, these cookies make a great start to your kids’ day. Ingredients ¼ cup coconut flour ½ cup almond butter 6 pitted dates (soaked in warm water for 15 min) ¾ cup shredded unsweetened coconut ½ cup unsweetened apple sauce 2 eggs 1 ½ tsp cinnamon 1 tsp vanilla extract ¼ tsp sea salt ½ tsp baking soda 2 Tbsp dried cherries 2 Tbsp chopped walnuts 3 Tbsp currants Method Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Combine coconut flour, almond butter, and dates in a food processor (or blender) for one minute until dates are well broken down. Add the rest of ingredients except the last three. … Read More

NOURISHING OUR CHILDREN | Healthy Snacks and Why | Nov – Jan 15/16


By Jasmin Schellenberg –   HEALTHY SNACKS AND WHY High Protein Energy Snacks (makes 30) 1/2 cup almonds 1 can chickpeas, rinsed & drained 3/4 cup natural peanut butter 1/4 cup honey 1/2 teaspoon vanilla 1/4 cup chocolate chips tablespoon (optional) Line a tray with parchment paper. In a food processor, mix almonds until they are a fine crumb. Then add the chickpeas and mix until fine. Add the rest of ingredients, mix until smooth, and roll in the chocolate chips, making about 30 balls. Each ball will have about 3 gr. of protein, 2 gr. fibre, and 92 calories.   NUTRIENT DENSE MEAL Butternut Squash and Kale Lasagna (serves 12) 1 large butternut squash, cut in half length-wise and seeds removed 5 Tbsp butter, divided 1 small … Read More

NOURISHING OUR CHILDREN | Healthy Snacks and Why | Sept – Oct 2015


By Jasmin Schellenberg –   HEALTHY SNACKS AND WHY Almond Crackers with Garlic & Rosemary 2 cups almond flour/meal ¾ teaspoon sea salt ½ teaspoon garlic powder ½ teaspoon chopped, dried rosemary 1 large egg 1 tablespoon olive oil or butter Preheat oven to 350 degrees C. Grease baking sheet liberally. Mix all dry ingredients in a bowl. Whisk egg and oil together until frothy. Mix into dry ingredients until well blended. Place 1 tablespoon flattened to 1/16 inch thick, place on greased sheet, and bake for 10 minutes until golden. Enjoy! Great also with soups.   NUTRIENT DENSE MEAL Sauerkraut 3 large heads of cabbage 5 large carrots 3 tablespoons caraway (optional) 3 tablespoons sea salt 12 tablespoons whey Remove outer leaves of cabbage, … Read More

NOURISHING OUR CHILDREN | Healthy Snacks and Why | June – August 2015


By Jasmin Schellenberg – HEALTHY SNACKS AND WHY   Rhubarb Slush This is a refreshing spring time beverage. Ingredients 6 cups fresh rhubarb, chopped 2 cups brown sugar 6 ounces fresh or frozen orange juice 6 ounces fresh or frozen lemon juice 3 cups water 2 liters of carbonated water, chilled Method Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender. Drain and mash or puree in a blender. Stir together the rhubarb puree, sugar, orange and lemon juice, and water. Freeze. Place scoops of the frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda. Enjoy.   NUTRIENT DENSE MEAL Pot au Feu (Boiled beef with vegetables, … Read More

NOURISHING OUR CHILDREN | Healthy Snacks and Why | April – May 2015


By Jasmin Schellenberg – HEALTHY SNACKS AND WHY Yogurt & Dill Crackers (makes 5 dozen 1-1/2 inch crackers) 1 1/2 cups whole wheat pastry flour 1/2 tsp sea salt 1 1/2 tsp dried dill 6 Tbsp butter, 4 Tbsp soft and 2 Tbsp melted 1/2 cup yogurt Mix all dry ingredients then add the soft butter and beat in the yogurt until it forms a thick dough. Cover in a bowl for 8-12 hours in a warm place. Preheat the oven to 230 degrees C. Line two cookie sheets with parchment paper. Divide dough into four portions. Roll each portion out to 1/16-inch thick and cut into 1-1/2 inch squares. Place on a cookie sheet 1/2 inch apart. Brush them with the melted butter and … Read More

NOURISHING OUR CHILDREN | Healthy Snacks and Why | February – March 2015


By Jasmin Schellenberg –   HEALTHY SNACKS AND WHY Power Smoothie Ingredients 4 cups kefir 1/2 cup raw cultured cream 2 Tbsp coconut oil, melted 2 eggs 2 Tbsp honey 1 tsp cold-pressed flax oil 1 banana 1/2 cup raspberries or other frozen fruits 1 tsp vanilla extract Directions Mix well in a blender. Serves 4. This nutrient-dense smoothie is full of fat-soluble vitamins, enzymes, probiotics, and omega 3s. Remember using organic ingredients whenever possible insures you to get the most nutrition for your children.   NUTRIENT DENSE MEAL French Stew Ingredients 300 g pork neck 300 g lamb shoulder 300 g beef brisket 2 cups beef broth 3 cloves of garlic, sliced 800 g potatoes 300 g carrots 3 leek 1 onion sea salt, … Read More

NOURISHING OUR CHILDREN | Healthy Snacks and Why | Dec 2014 – Jan 2015


By Jasmin Schellenberg –   HEALTHY SNACKS AND WHY Holiday Pecans Ingredients: 4 cups pecan halves 2 tsp sea salt 3 eggs pinch of salt 1 Tbsp vanilla 1/2 cup maple syrup Directions: Cover pecans with water and soak overnight. Bake the next day at 150 degrees F until crisp. This could take 12 or more hours. Beat the egg whites with a pinch of salt until they are stiff. Slowly add vanilla and maple syrup. Fold in pecans until well-coated. Spread in a single layer onto two buttered baking pans. Place in the oven at 150 degrees F for several hours until the egg white hardens. Store in an airtight container and enjoy as a great Christmas snack.   NUTRIENT DENSE MEAL Leg of … Read More

FEATURED GREEN BUSINESS | Kinikinik: Beauty, ethics, and delectable food in the west Chilcotin


By LeRae Haynes —   One unique and unforgettable destination in the beautiful west Chilcotin is the Kinikinik Restaurant and store, part of a sustainable, natural enterprise that includes rental cabins and a conference centre, Pasture to Plate ranching, the Chilcotin Harvest abattoir, a feed store, and a butcher shop. Owners Felix and Jasmin Schellenberg have a vision that takes it farther, with plans for a hotel to create a destination for things like weddings, meetings, workshops, conferences, and retreats. They hire local workers and use local contractors and materials, and also have a butcher shop in Vancouver. The Kinikinik Restaurant features food that is local, seasonal, 99 per cent organic, and cooked completely from scratch. “I have a mill to make flour for breads … Read More

NOURISHING OUR CHILDREN | Healthy Snacks and Why | Oct – Nov 2014


By Jasmin Schellenberg –   HEALTHY SNACKS AND WHY Popcorn (makes 8 cups) ¼ cup organic popcorn 2 Tbsp coconut oil ¼ – ½ cup melted butter or coconut oil sea salt, to taste In a skillet, heat the oil and popcorn over medium heat shaking constantly until popping starts. On lower heat, cook, shaking, until the popping dies away. Add butter or coconut oil and season with sea salt. Enjoy.   NUTRIENT DENSE MEAL Spicy Stew (serves 4) 3 lb cubed beef (any cut), marinated overnight in the juice of 2 lemons 1 lb cubed tomatoes 2 Tbsp tomato paste 2 medium onions, chopped 3 cups beef stock ¼ tsp ground coriander 4 cloves garlic, chopped ½ tsp crushed green peppercorns ½ tsp ground … Read More

Why Organic Beef Is the Best Beef

Jul 27 ,2016 WRITTEN BY admin

Have you ever wondered why organic beef is favoured by an increasing number of consumers? Are you interested in the health and other benefits that it provides? In a world that is becoming ever more food conscious, we ask why organic beef really is the best beef out there, and here are our reasons: Less fat Conventional beef that is found in the majority of supermarkets and butchers will usually contain cattle that has been fed on a diet of grains, such as corn. This is in contrast to organic beef which is usually grass-fed, which helps provide a number of positive effects for the consumer. One of these positive effects is that there is generally less total fat in the meat, making it a … Read More

Why Is Organic Food So Popular In Vancouver?

May 09 ,2016 WRITTEN BY admin

Organic food is making waves all over the world, but there is one city in particular that has harnessed this food trend. Vancouver has embraced organic food in a way that few other regions have and we are going to explore why this is. At Pasture to Plate, owners Felix and Jasmin Schellenberg moved from Switzerland to set up a farm in BC. With all of the fabulous natural space providing plenty of green pasture, it was an obvious choice. Located in the countryside, we offer a non-transportation discount to those who purchase directly from our farm at Redstone, BC, but we also offer customers a chance to buy our delicious organic meat at our store located in the vibrant Commercial Drive neighbourhood. It is … Read More

Take a Walk Through Your Pantry: Replace One Thing!

Aug 14 ,2015 WRITTEN BY admin

TIP: Try adding natural sweeteners like prunes, dates, figs cut into yogurt, porridge or smoothies instead of sugar. GET RID OF: High sugar drinks like: Artificial (and from concentrate) fruit juices, sodas, protein drinks with long shelf-lives. These are high in refined sugars, fructose corn syrup, artificial sweeteners, colors, flavors and preservatives. Today’s sugar consumption in North America is at 150 lbs/person/year. That’s SIX times the amount used 100 years ago! REPLACE WITH: Beverages with short shelf-lives like fresh pressed fruit and vegetable juices and whole raw milk. RULE OF THUMB: The shorter the shelf-life the longer your life! Eat fresh foods! Swap conventional sodas with Kombucha, a sparkling, fermented wonder drink! *More in our next article.* Brought to you by Jasmin Schellenberg & Melanie … Read More

Fat is bad for you: WRONG!


Saturated fats from grass fed animals, coconut and palm oil and cold pressed olive oil are good-mood-fats! They are high in omega 3 fatty acids our brain needs to function. They are high in antioxidants, and help maintain our ideal body weight! Only in the last 60 years we started using vegetable oils, margarine, shortening (high in omega 6). Simultaneously we witnessed an increase in depression, heart disease and cancer… Vegetable oils are unstable, turning rancid quickly (deodorization removes the smell). Rancidity means oxidized. Vegetable oils have their natural antioxidants removed by processing. Since the vegetable oils do not satisfy us we tend to over eat looking for the satisfaction we cannot get from these fats. Conclusion: Use whole milk, cream, high fat cheeses, eat … Read More

Pasture to Plate’s Guide to Choosing a Steak



Our beef is grass fed and grass finished, meaning it is never fed anything but wild grasses and organic hay grown on-site at Rafter 25 Ranch. Grass-fed and -finished beef is not as heavily marbled as grain-fed beef, which means there is not as much visible white fat streaking through the muscle tissue. Our beef is dry-aged for 14 days and then wet-aged for a minimum of 7 days; this enhances the flavours and allows natural enzymes to tenderize the meat. All meats should be tempered before cooking. This means bringing the meat out of the fridge, unwrapping it, and allowing it to come to (or close to) room temperature before applying heat. Twenty to 30 minutes is usually sufficient.