Tag Archives: kensington market

Favourite Things: April Edition

1 May

A day late, a buck short.

Oops!

It was a very busy month full of transition (finished undergrad!), a quick West coast trip and a few Sephora splurges. Here are a few of my favourite things about April.

Weddings

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We went to Vancouver for Easter weekend to witness two amazing people get married. I love weddings.

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A group shot during the festivities, after a beautiful ceremony, lovely dinner and several Negronis.

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Some urban wildlife.

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And stumbling upon a quintessentially Vancouver scenario- a weed rally on 4/20

Although it was mostly rainy and I only got a quick clear view of the mountains, I still knew they were there by the fresh West coast air. Toronto’s got many things, but its got nothing on that.

Hibiscus

Is one of my favourite eateries in Kensington Market. The salad is worth the trip alone. It is at once both epic and refined: sweet potato, kelp noodles, lentils, broccoli, kale, carrots, beets, quinoa, tofu, currants, sesame, mint, green onion with a side of some sort of raw cracker. Oh my. The buckwheat crepe is pear, pecans and vegan cheddar. So homey and delicious. Hibiscus is the perfect spot to bring a book or a friend to enjoy on a rainy day.

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Two Faced Melted Liquified Lip Stick

I’m somewhat of a beauty product junkie and love to read about the latest and greatest. I’m excited to share this lipstick I picked up on a whim thanks to some strategic product placement at Sephora. The pigment is super bright, long wearing, and the application is so easy- no need to pair with lip liner (hurray!). There is another stunning shade called Orchid I’m dying to get my hands on, but it was sold out at the time. I want one of every shade.

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Tarte Cheek Stain

This one is called Blissful. I read some silly celebrity beauty profile about Anna Kendrick, and she claimed that she “doesn’t leave the house” without this. She always looks great and I respect her on Twitter so naturally, I had to try it. I really like the Tarte line because it is free of synthetic ingredients. You just swipe it on and blend it in. I use it on my lips too and it actually tastes good (so weird). It feels a little sticky at first but that goes away quickly. And it sounds crazy, but I enjoy not having to use a brush.

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New MacBook Air

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Best. Grad Present. Ever.

I’m so lucky.

Hoo-Ray for May!

M

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Kensington Market, Carlo’s House of Spice, and my Curried Carrot Coconut Soup

27 Oct

Oh, Toronto.

You aren’t so pretty, all street car tracks and telephone wires, parked cars and concrete.

Noisy and sprawling with expensive taxis, glacial transit and grubby pigeons.

But you’ve got character. For all the shopping malls and chain stores, there is plenty of independent and creative spirit alive and thriving in Toronto

toronto

Perhaps nowhere more so than Kensington Market

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One of my favourite things to do is spend the afternoon poking around, grabbing coffee and eating lunch with someone lovely tucked away somewhere in this neighbourhood.

One of my favourite shops is Carlo’s House of Spice. Because I’m a huge fan of spices! Did you know?

He’s got everything, including personal blends.

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This place is my Mecca.

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I like to go and buy obscure spices I have yet to experiment with. This trip I procured sumac powder, amchur powder (mango powder), curry leaves and fenugreek.

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For vintage shopping

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People watching

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And the obscure,

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Kensington Market always puts me in a good mood.

The last last time I visited Carlo’s, I bought his custom hot madras curry powder. I’ve twice made this curried carrot coconut soup, which was so delicious, healthy and simple, my fave combo.

Great for an appetizer, lunch, or in instances requiring immediate night-vision.

20131027-215551.jpgCurried Carrot and Coconut Soup 

  • 1 big bag/bunch of organic carrots (2 lbs?)
  • 2 medium sized onions
  • 2 tablespoons curry powder (of your choice)
  • 1 can coconut milk (full fat for maximum richness)
  • Appox 4 cups vegetable or chicken stock. Water will do too, in a pinch.
  • salt n’ pepa
  1. Roughly chop carrots, and add to boiling water, peels on. Boil until soft
  2. In the meantime, thinly slice onions and fry in coconut oil until soft translucent over high heat.
  3. Add curry powder and mix. Add 1 tablespoon more oil so spices do not burn. Cook for 2 minutes.
  4. Drain carrots of water and add stock to the pot. Add onion and spice mixture and coconut milk.
  5. Blend with hand held blender until smooth.
  6. Season with salt and pepper.
  7. Let simmer for about an hour

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This soup was even better he next day, as most soups are. It was hearty, spicy, satisfying, and healthy too!

I can’t wait to experiment more with my growing spice collection, and share it with y’all!

Oh, and if you’re ever in the Market, make sure to check out Carlo’s.

Fun Facts:

Carrots: protect against Cardiovascular Disease, are high in antioxidants and Vitamin A, and are extremely low in calories.

Coconut milk: although high in fat, it is “good” fat, which makes you feel fuller, longer. It is also packed with vitamins C, E, B1, B3, B5, and B6 as well as iron, selenium, sodium, calcium, magnesium and phosphorus. It is an anti-viral, coconut milk contains a fatty acid called lauric acid, which is quite valuable to the human body. When it enters the body, lauric acid is converted to monolaurin, which is a compound that has antiviral and antibacterial properties.

Onions: the phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity. They also contain chromium, which assists in regulating blood sugar.

What are your favourite new spices to cook with?

 

Immy May

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