Our Team. You Amaze Me…

After having back-to-back- to-back crazy holidays (Easter, Mother’s Day, Victoria Day)  at Lettuce Love and Kelly’s Bake Shoppe, I’ve begun to acquire a deeper respect and admiration for our team. Well, I’ve always had such gratitude for everyone who works with us, but  last weekend in particular set me over the edge (in a good way!).

Over Easter Weekend, we broke all previous records at Kelly’s Bake Shoppe and Lettuce Love for the busiest weekend EVER, and the next holiday, Mother’s Day was no different. On Mother’s Day Sunday,  in the midst of a full house at Kelly’s Bake Shoppe, I ran down to Lettuce Love to make sure everything was running smoothly (because I could see on my phone that we were in the middle of having our busiest Sunday EVER at Both locations…”ahhhh!” I thought, “I hope everyone’s O.K!”). I walked in to Lettuce Love, and the place was just hopping. Our customers we’re busy gabbing with friends, drinking mimosas and enjoying blueberry pancakes! “Phewww, was that a relief”, I thought to myself.  At that point, I went back up to Kelly’s to make sure everything was A OK, and guess what? It was. Our girls were buzzing around serving customers, taking orders, and chatting with customers.

But then I just sat in that moment for a minute and thought about where I was and how amazing these two businesses have become that we’ve built from the ground up. Working 14 plus hour days back in the Kindfood days baking, cooking, and trying to figure out what exactly our businesses would blossom into has really paid off…I’ll admit I had a bit of a teary moment,  because I’ve never really taken a step back from “LIFE” to truly understand how quickly we’ve grown our two companies, the impact we’ve had on the planet and people, and how many amazing people want to work with us every day. It was a pretty big ah-ha moment for me….

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Where would we be without the over 25 amazing team members at Lettuce Love Cafe and Kelly’s Bake Shoppe (I know…can you believe our team has grown to be this big?) ? You’re our foundation and the most integral part of our businesses. I’m sending you ALL the warmest THANK YOU from the bottom of my heart. You make our business what it is on a daily basis, and help us take our two businesses to the next level.

Your efforts don’t go unnoticed. You’re the most incredible people I’ve ever had the pleasure of knowing. 

Love,

first-name-best-vectorize

 

 

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My Favourite Black Bean Soup!

The other night I was craving something to warm my soul, so I thought, why not make my Black Bean Soup? It’s a household favourite, and we’ve also been featuring it at LettuceLove Café over the past few weeks! It’s such an easy soup to prepare and if you make enough of it…it will last you a few days in the fridge too!

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It has black beans, which are a great fibre source and high in protein!! Among all groups of food commonly eaten worldwide, no food group has a more health-supportive mix of protein-plus-fiber than legumes. Included here, of course, is the amazing protein-plus-fiber content of black beans. You won’t find this outstanding protein-fiber combination in fruit, vegetables, grains, meats, dairy products, nuts and seeds, or seafood. The almost magical protein-fiber combination in legumes, including black beans, explains important aspects of their health benefits for the digestive tract, the blood sugar regulatory system, and the cardiovascular system. Each area of systems benefit has a strong research basis.

Another great ingredient in this soup may not be too familiar to some of you is nutritional yeast! Nutritional is grown off of molasses, and actually isn’t a yeast at all! It’s a “cheesy flavoured” product that’s really high in B12 (something that vegans can become deficient in). It’s also high in protein…actually higher per gram than beef…Hmmm…interesting!! Nutritional yeast is also high in fiber which helps us stay regular and regulate blood sugar giving us more sustainable balanced energy throughout the day. Best of all it’s Gluten Free!!

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In the recipe, I also call for Himalayan sea salt. This salt is much different than regular sea salt, and has not been refined and processed the same way table salt is. Himalayan pink salt has been known to: create an electrolyte balance, increase hydration, regulate water content both inside and outside of cells, balance pH (alkaline/acidity) and help to reduce acid reflux, prevent muscle cramping, aid in proper metabolism functioning, strengthen bones, lower blood pressure, and help the intestines absorb nutrients. Wow! All of these amazing benefits from Himalayan Sea Salt?

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Here it is, My Black Bean Soup!

1 can (28oz) Black Beans

1 can (28oz) Diced Tomatoes

3 cups Veggie Broth

2 Cloves Garlic, diced

1 Can (14oz) Frozen corn

1 Cup Diced celery

1 Cup Diced Carrots

½ cup White Onion, Diced

¼ tsp Paprika

½ tsp Turmeric

½ tsp cumin powder

1 tsp Chipotle Chili Powder

1 tsp Chili Flakes (optional but delicious)

1 ½ tsp Himalyan Sea Salt

1- 2 Tbsp Tamari

1 tbsp extra virgin olive oil

½ Cup cilantro

½ avocado, peeled and diced

Heat the olive oil in a medium saucepan on medium heat. Put the onions and garlic in the pan and sauté until onions are translucent. Add the carrots and celery and sauté for 3 minutes. Add the corn and sautee for an additional 2 minutes Add the paprika, chipotle powder, turmeric, cumin, chill flakes,  sea salt, and cook for 3-5 minutes.

In the meantime, combine ¼ can of black beans, and the 1 can of tomatoes in a Vitamix blender, and blend until smooth.

Back to the pot. Add the remainder black beans, and vegetable broth. Then add the tomato bean mixture. Bring mixture to a boil then reduce and let simmer for 30-35 minutes. The carrots and celery should be tender. Add the tamari, and salt and pepper to taste.

Garnish with fresh cilantro.

 

ENJOY!!

xo

Erinn

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