There is something so special about the
Dragon Bowl at Aux Vivres vegan restaurant in Montreal, Canada… Here at The
Esmonde Technique, we call ourselves regulars and when any of our
lovely clients are in town, there are definitely a few meals spent at Aux
Vivres! I am currently out of Montreal and have been trying desperately to
recreate the magical bowl. I think I have come pretty close.
The bowl consists of brown rice, grated
carrots, grated beets, steamed spinach, sliced diakon, sprouts and grilled
tofu. The colours and flavours of all these ingredients are perfect! Sometimes
I get a little crazy and add steamed bok choy and steamed broccoli.
The sauce is the secret. Here is the
closest I have come!
Jacki's Secret Sauce:
Blend the following:
1/4 cup nutritional yeast
3 tbsp. olive oil
1 tbsp. maple syrup
2 tbsp. tamari soy sauce
2 tbsp. tahini
2 tbsp. filtered water
1 large or 2 medium cloves of garlic
Jacki Michelle Glick - PR & Social Media Manager - The Esmonde Technique
NHL's Montreal Canadiens kicked off their 2012-2013 season with Essentrics at their side! Sahra Esmonde-White, Laurence Bonneville and Erika Vipond headed to the weeklong Brossard Training Camp to incorporate a stretch program into the professional hockey players daily workout routine. So far, it's been an incredible experience! The athletes are focused, motivated and starting to feel results, even after just 20-30 minute sessions. Now off to the Bell Centre we go! We will keep you posted, GO HABS GO!
Cooler weather calls for warm, cozy clothing! This season I've fallen in love with Lolë brand's Saunter 2 Cardigan. It's functional and feminine, cute and comfortable, with zip pockets, hand gaiters (yes, those little thumb holes in the sleeve!) a high collar and a scooped hem. It's my new favourite wardrobe staple, taking me to the studio, to our lovely office and even out with friends!
Congratulations Sahra! She's featured as 1 of the 5 "Power House" women in Canada's Fashion Magazine! Pick up the November 2012 issue now and see how she's helping Canadians rethink the way they eat, move and live.
It has been 3 years now that Essentrics has been a part of the dance program at l’École Supérieure de ballet du Québec, the only professional ballet training school in Quebec, Canada.
Each Fall we offer amazing training classes to these students where they learn about anatomy, our trademark exercises and our specific techniques. We teach them how to incorporate and apply Essentrics into their dance classes, helping them become stronger and more flexible dancers.
Essentrics offers classes at l’École Supérieure for Intermediate to Cegep levels (that means from 10 to 20 years old). The level of technique at the school has radically improved in the last 3 years and the director says that the Essentrics training has been a big part of these positive changes! Yeah!
Overall, these are my favorite classes to give because the kids are such hard workers!
I love to experiment with recipes, tweak them to my taste, add ingredients
that are sitting in the fridge so they don't go to waste. And that’s how
this recipe came into existence. This particular one is a favorite when
the temperature starts to drop and I’m feeling a bit under the weather.
With the chewy texture of the brown rice and all the different veggies,
this is true comfort food.
list of ingredients is a suggested one, be creative, work with what you
have in stock. To make this dish a success, do try to use round brown
rice. It’s not hard to cook, but make sure you have about 45 minutes to
let the rice stew along with the other ingredients to get that lovely
Total time+/- 60 minutes Ingredients (for 2 people):
2 tbsp of olive oil or coconut oil
Sprinkle of red chili flakes (optional, if you like to spice up your food a bit)
2 medium sized onions, finely chopped
1 clove of garlic, minced
1 tin of tomatoes (peeled and chopped, or chop them while they’re still in the can)
1 tbsp of tomato paste (optional)
Balsamic or red wine vinegar
2 cups of round brown rice (rinsed)
2 cups of water
Chopped/diced vegetables, like celery, zucchini, peppers, eggplant
1 tbsp of finely chopped flat-leaf parsley
1 bay leaf
2 dried sage leaves
1 teaspoon oregano
Sprinkle of cinnamon
Sprinkle of nutmeg
Salt, chili flakes and fresh ground pepper to taste
150 gr. of feta cheese, crumbled (optional, can be left out or replaced by some stir fried tofu for a vegan version)
Directions: In a deep pot warm the oil in
medium-high heat, add a dash of salt and sprinkle some chili flakes in
the pot. Sauté the onions and the garlic for about 3 minutes, stirring
well with a wooden spoon. Add in the tinned tomatoes with their juices
and the tomato paste if used. Pour in a splash of vinegar and bring the
sauce to a boil. This will make the sauce sweeter, without having to add
sugar. Add the bay leaf, sage, and oregano and season with salt and
pepper. Stir well. Turn to a medium low, let simmer for a couple of
minutes. Add the rice and the hot water and continue cooking. After 20 to
25 minutes add the vegetables, start with the ones that have the longest
cooking time. The shorter the cooking time, the more bite the veggies
will have. Cover the pot again and cook until the rice is tender and
chewy. The liquids should be almost absorbed and you're left with a
creamy texture. If you find the liquid is absorbed to soon, just add
some hot water to the pot. Switch off the heat, add the parsley (and the
feta if used) and gently stir. Leave the pot on for another 5 minutes and
then serve (remove the bay leaf and the sage). I like to serve some
arugula or a baby leaf salad on the side. Sprinkle with a little parmesan
if you happen to have some.