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By MANNA | Sacred Meals - leading the way in mindfully incorporating plant-based eating into your everyday

 With Vancouver’s Planted Expo nearing, the need to talk about the benefits of eating a plant-first diet is at its peak. British Columbia is the province with the highest share of vegetarians and vegans and we know meat and dairy alone account for 14.5 percent of global annual greenhouse gas production—so it’s no surprise that for a while now, Canadians have shown interest in cutting back on meat. Committing to eating less meat however is easier said than done. It’s time-consuming to figure out how to best create a well-balanced, nutritious meal. 

My name is Marie Grapé and I am co-founder of Manna Sacred Meals. As a Filipino-Canadian woman, I grew up being used to a heavy animal-based diet. When I was diagnosed with an autoimmune disease, I took a step back to consider how my food habits were affecting my health. I felt compelled...

A NEW DAY IS DAWNING IN PLANT FLAVOR TODAY: IMITATION TMRW: IMAGINATION

WE GET WHY MEAT ALTERNATIVE COMPANIES ARE SO FOCUSED ON IMITATING ANIMAL PROTEINS, BUT AT TMRW (Planted Expo Silver Sponsor) WE BELIEVE THAT FLAVOR FAVORS THE BOLD. SO WE’RE REIMAGINING WHAT PROTEIN CAN BE, BY UNLOCKING THE FULL POTENTIAL OF PLANTS. LIGHTLY SEASONED PROTEIN SHREDS MADE WITH 100% PLANT PROTEIN. A CANVAS FOR YOUR FAVORITE MARINADE OR RUB, OR A MASTERPIECE OF SUBTLE FLAVOR ON ITS OWN.

Receive FREE SHIPPING* on your first order with code: SHIPTMRW 

*Canada only, one-time use

The foods we eat have a significant impact on the health of the planet. The team at Kove (Silver Sponsor at Planted Expo) is developing the tastiest, most delicious foods made with Cascadia Seaweed, seaweed grown in the pristine waters of the Pacific Ocean in partnership with First Nations. By simply cultivating seaweed in the ocean, Cascadia and Kove are working to solve some of the biggest challenges humanity is facing today; climate change, economic instability and food security. Kove’s first product powered by Cascadia Seaweed is its furikake style signature seaweed seasoning SEA SPICE which is available in retail stores and online. We put the sea in seasoning, so you can put it on EVERYTHING you love to eat. Salty, crunchy, garlicky, sea-weedy, and absolutely yummy. Good for the Planet, Good for the Community, Good for You. The sustainable way to snack.

Free shipping on orders of 3 or more bottles; get a bottle for you and become a star when you give it to your two...

VEGAN SNICKERDOODLE ICE-CREAM SANDWICHES:

Summer is almost here, and these ice-cream sandwiches are a wonderful, sweet addition to any gathering with family and friends. It’s also gluten-free, dairy-free and 100% vegan.

 Ingredients:

• 2 1/2 cups gluten-free flour of choice 
• 2 teaspoons cream of tarter 
• 1 teaspoon baking soda 
• Pinch of salt
• 1 cup vegan butter, at room temp 
• 1 cup sugar of choice, we used coconut sugar 
• 1/4 cup applesauce 
• 1.5 tsp vanilla extract
• 1 pint BUCK Vanilla Cool gelato

For rolling the cookies: 

• 1 tsp cinnamon 
• 2 tsp coconut sugar 

Directions:

1. Preheat oven to 375 degrees 
2. Line a baking sheet with parchment paper 
3. Add flour, cream of tartar, salt and baking soda to a large mixing bowl 
4. In a separate mixing bowl, mix the butter and sugar until you get a creamy texture. 
5. Add in your vanilla and apple sauce. Mix well. 
6. Slowly sift in the flour mixture until it is all combined. The...

OPUS offers premium, handcrafted cocktails in a can in both alcohol-free and alcoholic options. OPUS is vegan, gluten free, all natural, has 0 sugar, 0 carbs and alcohol-free OPUS has 0 calories. Christos Kalaitzis, founder of OPUS and multi-award winning mixologist, handcrafts each batch of OPUS to ensure a premium quality in every sip. Yes, a handcrafted cocktail can be as easy as opening your fridge.

Find OPUS near you: www.drinkopus.com/findopus

Get social with OPUS: www.instagram.com/drinkopus 

Starting the year out on a positive and forward-moving note is the perfect momentum to a successful year. We’ve added some other great practices for you to incorporate into your new year routine to help you feel good mind, body, and spirit! 
 

EAT MORE PLANTS

Adding more plants into your diet doesn’t have to be complicated. Focus on whole foods, and adding a variety of them to your plate each day. This provides your body with a great nutrient profile and fibre, which are critical to your gut health. Your body, mind, and gut health will thank you!  

TAKE A MOMENT FOR GRATITUDE 

Taking a moment of gratitude each day does exceptional things for your mental health and your overall happiness! Studies show that taking a moment to focus on gratitude brings physiological and psychological benefits! These benefits include better sleep, reduced stress, a more positive mindset, an increase in mindfulness, and higher levels of happiness in your daily...

Grab your copy of the crossword HERE! 

Thanks for joining us for this special evening with Rich Roll. You can explore pictures from the evening here.

By UMAMI Crave the Fifth

At UMAMI Crave the Fifth, we understand that time is of the essence when it comes to planning and preparing meals. Creating plant-based meals and meals that avoid food intolerances like gluten, or even meals that are diabetic friendly, can make it even more time intensive. 

We are Joanna and Stephanie—sisters-in-law and business partners. Between us, we have four children, two spouses (Joanna is married to Stephanie's brother), three dogs and a cat! We know firsthand how challenging it can be to create meals that are nutritionally sound, taste great and come together in a hurry. As a chef, Joanna could create meals from scratch every day that hit the flavour and nutrition boxes, but like many of us, has little time to do so. Stephanie is a nurse who enjoys cooking but finds it increasingly hard to find time to create great meals that her whole family will enjoy. 

With three nutritional-yeast-based, vegan, and gluten-free UMAMI Crave the Fifth...

By Syrah Kai, TRENDI

I am the avocado half you didn’t finish, left in the fridge, and now I’m garbage.  

I am the remaining bananas in the bunch; you had good intentions for us, but, unfortunately, we may not make it to the freezer this time because we are way past overripe. 

I am the leftovers from the dinner you made, saying you’d have me for lunch but you went out again. Now I have no option but to turn to sludge and watch as you plug your nose in disgust when you open the container I’m in.

I am the carrot who didn’t grow quite right. The farmers love me, but the grocers think I’m too ugly and that no one will want to eat me despite us tasting the same once we reach the plate. I am the perfect peach one centimetre too small. They don’t think I’m a real fruit, so they let me fall. I’m the truckload of produce that can’t be used, the unnecessary loss of already scarce food.

I am the dumpster full of bread...