Parade. Love. Bread.

Come celebrate Pride with us on July 4th, 2010, downtown Toronto, for the biggest outdoor party of the summer! Bring your Vuvuzela. Bring your love, we're bringing the bread....and SNAPS of love as well!

Toronto Taste: ROM, 20th Anniversary

Toronto Taste is a yearly event that keeps getting more extravagant as it grows and with good reason, in support of Second Harvest. This year highlighted 60 presentations with ShaSha Co. returning to the event. It's a cornucopia of indulgence that closes down Bloor Street and Avenue Road spilling into the ROM's Great Hall. Lots of fun and one of our first public outings with Bio-Bud™ samplers...Protein Bruschetta!

ShaSha Co. Protein Bruschetta

2-week Challenge Series: Journey Diet

Verified proof is the best method to resonate why our food is healthy for daily activity and we have developed a summer campaign to earn your trust and promote: ShaSha's Diet Journey.

Our first campaign encompasses a 2 week dietary challenge to select customers who are looking for a change in their life, guided by what they eat. This is not a quick weight loss plan, this is a vitality plan. 

Our goals are to improve your cognitive alertness while improving your overall physical health. The commitment will be for a two week period for each participant and showcase their health enhancements experienced on their Journey, openly shared.

Method: Before and after reports analyzing their pre-diet regimen and the results of functional abilities after the ShaSha Journey diet plan. The diet plan is simple...to incorporate ShaSha Co. product with a balanced breakdown of carbs, starches and sugars.

Next post: meet our first Journey participants

Future Food is FREE!!!

Receive 2 FREE BIO-BUD™ PACKS

This summer we plan on communicating quite a bit about Bio-Buds™. New recipes and consumer challenges are being planned to test and experience the enhancing life benefits of our all-new product line.

Our bio-buds has a sweeter complex flavour, therefore can be served on its own with minimum need for herbs and spices...it's about eating less but gaining more energy... we are truly excited to coin this product line as "Future Food".

Already in local specialty stores during the Spring, a wide roll-out of the product-line will be coming to major chain groceries as well by end of summer.... we want to ensure you're well informed about what it's all about as the properties of this product can exceed the potential of your eating habits.

Starting today, June 4 to Aug 31, any combination order ONLINE greater than $59.00 awards you 2 Bio-Bud™ packs, FREE to try. Plus, receive a sample 30 g pack of each SNAP flavour for something sweet to snack on.
 
Enjoy,
ShaSha

Commitment to Education: GBC

Wednesday, May 19, was a proud moment for myself. I attended a Yes Chef! gala unveiling of the George Brown College Foundation sponsorship wall. My history with the school of culinary arts began as a student and today I'm able to give back not only with sponsorship but also as educator. It is for me a functional growth cycle. I continue to learn through being on the pulse of education and knowing the latest developments and techniques that the next generation will be baking.

The Yes Chef! campaign has been successful but like any program it needs continued support and I invite you to join me in that support with the ShaSha Bread Award.

Phyllo Wrapped Salmon on Lentil Bio-Bud™

Recipe #2: Black Beet and Blood Orange awakens my literal senses in thinking how to add ShaSha ingredients into a Phyllo Wrap.

Salmon pastry:
16 oz. salmon fillet ( for 4 phyllos)
phyllo pastry
1 large cooked potato
¾ cup of Multigrain Breadcrumbs
Parboiled stringbeans
2-3 Tbsp. fresh dill
1 lemon
Melted butter
Coconut oil
2 tsp curry powder
Salt/pepper

Sprouted Bio-Bud™ Lentils:

2 cups of Shasha Bio-Bud Lentils

2 ½ cups of water

1 tsp of salt

Optional: bay leaf

Bring everything to a boil, and simmer, no lid, until all water is evaporated. About 18 minutes.

Black Beet Salad

1 black beet, skin removed and slice as wedges

½ blood orange, skinned and sliced

1 cooked yellow beet, sliced

1 tbsp. Fresh dill, chopped

2 Tbsp. Lemon juice
1 cup of Arugula or green of your choice to use as garnish for Bio-Bud™lentils

Mix all ingredients.

To Prepare Phyllo Salmon:
*Pre-soak Lentils for 20 min in lukewarm water

1. Melt butter and allow to cool. Preheat oven to 420 F.
2. Remove potato from skin and mash with coconut oil and a splash of water. Add curry powder, chopped dill, juice from half a lemon, salt and pepper.
3. Lay a sheet of phyllo onto the work surface and brush with butter, then sprinkle with bread crumbs. Add another sheet on top of the first, rotating so that the corners alternate.
4. Repeat butter and breadcrumbs. Lay third sheet down and place about half a cup of the potato mixture into the center. Lay 4 to 6 slices of salmon cut to strips on top and brush a little butter around edges of phyllo. 
5. Gather edges and bunch at the top pressing base with hands to shape and hold together. Brush outside with a little more butter and sprinkle breadcrumbs on the top.
6. Place this in a baking dish. Recipe makes about four of these. Bake them for 25 minutes.
7. Serve on a bed of the cooked Bio-Bud™lentils (Arugula below the lentils) alongside the black beet salad and garnish of lemon.

Recipe: Pan Fried Salmon Bits

The first recipe post! The idea for my recipes is not only that they are fresh, delicious and wholesome but quick and easy-- very important for our active and busy lives. Many of the recipes will feature a Shasha co. product to some degree, such as the Multigrain Breadcrumbs incorporated here. I highly encourage the use of organic products, but of course that is optional.

Pan Fried Salmon Bits

Breaded pieces of salmon with scallion, ginger and a saffron and string bean basmati rice.

10 Oz. Salmon
¾ Cup ShaSha Multigrain Bread Crumbs
3 scallions, chopped
1 Egg
1 Tbsp. Spelt flour (or other flour)
1Tbsp. Fresh Dill, chopped
1Tsp. Fresh Ginger, minced
Lemon juice from half of lemon
1Tbsp. Oil
Salt, Pepper to taste
Optional: Saffron tea (saffron steeped in hot water to create fragrant tea)

1. Take all ingredients except the breadcrumbs and mix thoroughly. Add the breadcrumbs right before you are ready to cook to keep them from getting overly moist.

2. Heat a dash of oil in a skillet on med-hi heat, add the salmon mixture gently in one layer

3. Allow one side to brown without over-stirring, then turn once to brown the other side

4. When both sides are browned it is ready to serve, with a wedge of lemon

This was accompanied by a saffron and string bean basmati rice, sunflower sprouts.