I live in Canada, smack centre of the country in the flat prairie lands. I was born and raised here in Winnipeg, Manitoba. There are no other major cities near us and many believe that there is absolutely not a damn thing to do here aside from freeze during the long winter months and collect welting mosquito bites come summertime. And although there is some truth to the above statements, there are far more positive things than negative in this homely city.
Being a foodie, Winnipeg ain’t a bad place to live. One thing we know how to do here, and damn do we do it well, is food. My city is loaded with tons of unique, trendy, modern, local cafes, bakeries, and restaurants. One of my all-time favorite places to eat is at Stella’s Café and Bakery. Stella’s is exclusive to Winnipeg and their growth as a business has been off the charts, and rightfully so. With locations situated all over town, everyone who lives and visits here, makes it a point to hit up a Stella’s more often than not. And with an impressive dietary friendly menu, everyone has a seat at the table. My husband and I have monthly dates here and we obviously have our favorite order choices.
Although neither of us are vegan, we do adore plant-based dishes and find that nothing beats their “Vegan Mexican Breakfast.” This just goes to show that plants can make kick ass meals that can win over any crowd. And although this is typically both of our orders 99% of the time, I sometimes stray from my usual and enjoy a lunch option where I always opt for their “house salad.” It’s a simple salad but it always hits the spot. It’s always fresh, crisp, light, refreshing, and ugh the dressing just makes it. So here I am, being a typical foodie and trying to recreate yet another favorite restaurant order. Truth be told, I put my own spin on this salad weeks ago and I’m still preparing and eating it. It’s just that delicious. And with the arrival of summer, I’ve been craving all the raw food. So if you’ve also been on more of a raw food grind lately, try out my version of Stella’s house salad. You won’t be disappointed. And should any locals (or visitors) want to join me for a real deal Stella’s date-I’m always down, hit me up.
My Stella’s Salad
1 head of green leaf lettuce, chopped
2 large handfuls of spinach
1 bundle of pea shoots
1 cup purple cabbage, sliced
½ cup jicama, cut matchstick style
2 small or 1 large carrots, julienne
½ cucumber, cut matchstick style
¼ cup red onion, thinly sliced
Pumpkin or sunflower seeds to garnish
Fresh lemon juice to keep fresh if preparing in advance
Toss all ingredients in a large bowl. Squirt on some fresh lemon juice and toss once more. Garnish with your choice of seeds and drizzle on some tahini dressing.
Tahini Salad Dressing //
Makes ½ cup
2 heaping tbsp. tahini
2 tbsp. extra virgin olive oil
3 tsp. nutritional yeast
1 tsp. fresh ginger root, minced
1 tsp. tamari
1 tsp. apple cider vinegar
1/2 tsp. garlic powder
1/4 cup water
Sea salt and black pepper to taste
Stir all ingredients together thoroughly. Keep any leftovers in a glass, air-tight jar.
CHANTAL URBINA is a registered Massage Therapist and Culinary Nutrition Expert. She is passionate about living a life full of health, love, and happiness and that all three start with our diet. “Nature’s healing properties will never cease to amaze me and it inspires me day after day to create and share recipes made with only real whole foods.”