It is hard to believe I only have one week left as a Naturopathic Medical Intern at the RSNC! Time has certainly flown by and graduating this spring is extremely bittersweet. Most of all, I will miss my amazing patients who have taught me so much throughout the year. I know I will be a better doctor because of their commitment towards living their best life possible. I wanted to wrap-up my last post as an intern by giving back to the local community. I am highlighting some of my favourite home-grown Canadian products and businesses I feel everyone should try.

Holler and Howl Windburn and Friction Block

This is seriously a great product. Made by the talented  Ana Candia it is perfect for winter skiing or running.   I use it on my hands after a heavy weight session at the gym to protect myself from blisters. You can purchase this products online at her Etsy shop here.

Edison Decor lights

Looking to spice up the decor in your micro  downtown Toronto condo? This company was started by two Ivey MBA grads with a passion for business and entrepreneurship. They sell high-quality Edison bulbs and accessories that are made and shipped directly from Toronto. Check out the website gallery here for some inspiration on how to incorporate these products into your home.  Disclaimer: I happen to be marrying one of the founders :)

This Pumpkin Apple Pie adapted from Oh She Glows

This recipe was a huge hit Easter weekend with my family. Creamy, light and perfectly spiced, it’s great for a crowd and suitable for many dietary restrictions (gluten-free, vegan, peanut-free, soy-free and refined sugar-free!).

Crust:

  • ⅔ cup pitted Medjool dates
  • 1 ¼ cup gluten-free rolled oats
  • ½ cup raw pecans
  • ½ tsp ground cinnamon
  • ⅛ tsp sea salt
  • 3 tbsp room temperature coconut oil

Filling:

  • 1 cup raw cashews, soaked in water overnight and drained
  • 1 ¼ cup pumpkin puree (not pie filling)
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • ⅓ cup applesauce
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp finely ground sea salt
  • ¼ tsp ground ginger
  • ⅛ tsp ground nutmeg

Cooking Instructions:

  1. Make the crust: Preheat oven to 350F degrees. Grease a 9-inch pie dish with coconut oil. In a food processor (not blender) combine oats, pecans, cinnamon and salt until mixture is coarsely chopped. Add dates and oil and process again until the mixture sticks together when pressed with your fingers. If the mixture is dry add 1 tablespoon water and process again. Sprinkle the crust mixture into pie dish and press down firmly along bottom and sides. Bake uncovered for 10 to 12 minutes or until lightly golden. Let cool for at least 30 minutes.
  2. Make the filling: In a high-speed blender (Vitamix is ideal), combine the drained cashews, pumpkin, maple syrup, oil, applesauce, vanilla, cinnamon, salt, ginger and nutmeg,  blend on high until completely smooth. If you need more liquid, add 2-3 tbsp unsweetened almond milk. Pour the filling into the crust and spread evenly. Carefully cover the dish with foil and place on an even surface in the freezer to chill overnight. Remove the pie from the freezer and let it sit for 10 min before slicing.  Serve cold. Delish!

 

 

Curbside Cycle Bike Shop

Curbside Cycle has been serving clients in the Annex for nearly three decades. They specialize in bikes designed for navigating downtown Toronto and have a wide inventory for all ages and sizes. I was extremely impressed with their service and customer assistance I received when I brought in my bike for a tune-up this spring. I will definitely be a repeat customer for repairs in the future. You can visit their website here and book a tune-up appointment directly online.