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On this episode of The Edible Valley Podcast, we explore the HABIT Cookbook with the dynamic husband-and-wife team behind it, Josie Boulding and Ryan Stuart. HABIT Cookbook is a unique tool designed to help anyone reset their relationship with food. Josie, a social media influencer known as “Restless Josie” with over 55,000 followers, shares her firsthand insights on cooking with health at the forefront, featuring recipes that are as enjoyable as they are nourishing. Ryan, a widely published journalist specializing in outdoor adventure and environmental topics, walks us through the research and development of HABIT, explaining how even small changes in diet and mindset can have lasting health impacts. Together, they offer a fresh approach to sustainable eating, inspiring readers to build healthy habits that are impactful and easy to maintain.
Ryan and Josie call the Comox Valley home, where they continue to inspire and innovate both in and outside the kitchen.
Website and Book Link: restlessjosiecooks.com
https://www.amazon.ca/Habit-Bases-Recipes-New-Cooking/dp/1068814209
Instagram: https://www.instagram.com/habit_cookbook
https://www.instagram.com/restlessjosie/
#EdibleValleyPodcast, #HABITCookbook, #HealthyHabits, #SustainableEating, #FoodIsMedicine, #HealthyLifestyle, #CookingWithPurpose, #NutritionMatters, #FoodiesOfInstagram, #MindfulEating, #WholeFoods, #EatClean, #RealFood, #HealthJourney, #WellnessTips, #RecipeInspo, #FoodForWellbeing, #CulinaryCreativity, #WellnessWarrior, #FoodEducation, #MindBodySoul, #GoodEats, #EatForLife, #HealthyLiving, #WellnessCommunity, #InTheKitchen, #FoodInnovators
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Welcome to The Edible Valley Podcast, episode 241! With Thanksgiving just around the corner, today we’re diving into creative ways to put a twist on classic holiday dishes. Hosts Chef Jonathan Frazier and William Stringer are here to inspire you with exciting alternatives to traditional recipes, from unique turkey preparations to inventive side dishes that will surprise your guests. Plus, we’ll explore fun and delicious ways to repurpose Thanksgiving leftovers, so nothing goes to waste. Join us as we take Thanksgiving to the next level with these fresh, flavourful ideas. Let’s get cooking and make this holiday unforgettable!
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In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer explore the savoury world of umami, the “fifth taste.” They discuss its scientific basis, origins in Japanese cuisine, and how it enhances flavours in dishes from soy sauce to Parmesan. Chef Jonathan offers practical tips on incorporating umami into home cooking, while the hosts share fun stories, including a kitchen mishap and a debate about cheese. Join us for a quick, informative dive into umami and discover how it can transform your culinary experience.
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In this episode of The Edible Valley Podcast, hosts William Stringer and Chef Jonathan Frazier explore the benefits of attending culinary school. As they chat about their personal experiences, they highlight the rich culinary education available on Vancouver Island, including renowned institutions like North Island College, Vancouver Island University and Camosun College. Jonathan shares insights into his new role as an instructor, and the duo reflects on the opportunities and challenges faced by aspiring chefs.
Whether you’re considering a culinary career or just curious about the profession, this episode offers a glimpse into the passion and community that drive the industry.
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In Episode 238 of The Edible Valley Podcast, Chef Jonathan Frazier and William Stringer dive into the world of ultra-processed foods. They break down what makes these products so popular and convenient, while also discussing the health risks and nutritional concerns associated with them. Are ultra-processed foods a necessary part of modern life or a growing problem for our health? Tune in to hear take and learn practical tips on making healthier food choices.
#EdibleValleyPodcast, #UltraProcessedFoods, #FoodFacts, #HealthyLiving, #ChefTalk, #NutritionInsights, #BalancedDiet
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Join hosts Jonathan Frazier and William Stringer on “The Edible Valley Podcast” as they delve into the crucial topic of mental health for chefs. In this episode, they explore the unique challenges faced in the culinary world and share practical strategies for promoting well-being in the kitchen. From achieving work-life balance to creating a supportive work environment, managing stress, and recognizing hard work, Jonathan and William provide valuable insights and tips to keep chefs healthy and thriving. Tune in for an engaging and informative discussion designed to support the mental health of those in the culinary profession.
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In Episode 236 of The Edible Valley Podcast, Chef Jonathan Frazier and William Stringer delve into staying cool and nourished during the summer heat with refreshing foods and drinks. Explore the benefits of hydrating fruits and vegetables, and discover easy recipes like cucumber mint coolers, watermelon salads, and Greek yogurt parfaits. Learn how to create light, nutrient-rich meals that keep you cool without heating up your kitchen. Join us for practical tips and delicious ideas to enjoy a refreshing and energizing summer!
#SummerFood, #StayCool, #RefreshingRecipes, #Hydration, #HealthyEating, #ColdDishes, #SummerDrinks, #BeatTheHeat, #FreshIngredients, #CucumberMintCooler, #WatermelonSalad, #GreekYogurtParfait, #NoCookRecipes, #EasyRecipes, #LightMeals, #NutrientRich, #HealthySummer, #SummerSnacks, #CoolBites, #EdibleValleyPodcast
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Join Chef Jonathan Frazier and William Stringer in Episode 235 of "The Edible Valley Podcast" as they dive into the 2024 BC Seafood Festival held at Mount Washington in the Comox Valley. This event marks the 16th anniversary of the largest seafood festival in Western Canada. The Comox Valley, known for producing over 50% of British Columbia's shellfish, is the perfect backdrop for this celebration. Tune in for insights on seafood-filled dinners, competitions, Master Classes, and tastings, all spotlighting the best of BC’s award-winning seafood producers and culinary talents.
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In this episode of the Edible Valley Podcast, hosts Jonathan Frazier and William Stringer bring you highlights from the Culinary Federation's 61st National Conference in Edmonton. They discuss key workshops on sustainable agriculture and food waste, along with exciting culinary competitions. The recent Food Fest at the Farmer's Market is also featured, showcasing local food creations and community engagement, including a fundraiser for Lush Valley and special awards. Looking ahead, they preview the upcoming Seafood Festival from June 21-23, detailing various demos and events. The episode wraps up with special recognitions, including the Lifetime Achievement Award for Lesley Stav and acknowledgments of new board members. Tune in for an inspiring and informative journey through the latest in the culinary world!
#EdibleValley, #CulinaryInspiration, #FoodFest, #SeafoodFestival, #SustainableAgriculture, #FoodWaste, #CulinaryAwards, #CommunityEngagement, #CookingEvents, #FoodieCommunity, #LocalFood, #FarmersMarket, #CulinaryMasterclass, #ChefsCorner, #SeafoodDemos, #CookingWorkshops, #LifetimeAchievement, #ListenerEngagement, #FoodPodcast, #CulinaryPodcast
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In Episode 232 of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer embark on a culinary journey to explore the vibrant flavors of spring. From seasonal vegetables and foraged finds to spring-inspired recipes and cooking tips, they dive deep into the bounty of the Pacific Northwest. Join them as they share their passion for seasonal eating, connect with local farmers and foragers, and inspire listeners to embrace the freshness and vitality of spring in every delicious bite.
Spring-Inspired Recipes for 4 People:
Asparagus and Pea Risotto:
Ingredients:1 cup Arborio rice1 bunch asparagus spears, trimmed and cut into 1-inch pieces1 cup fresh peas, shelled2 shallots, finely chopped4 cups vegetable broth1/2 cup grated Parmesan cheeseSalt and pepper to tasteInstructions:Sauté shallots in olive oil until translucent.Add Arborio rice to the skillet and cook until translucent.Gradually add vegetable broth, 1/2 cup at a time, stirring frequently until rice is cooked.Blanch asparagus and peas, then fold into the risotto along with Parmesan cheese.Season with salt and pepper to taste. Serve hot.Spring Greens Salad with Strawberry Balsamic Vinaigrette:
Ingredients:8 cups mixed spring greens (spinach, arugula, lettuce)2 cups fresh strawberries, sliced1/2 cup toasted almonds1/2 cup crumbled feta cheese1/4 cup balsamic vinegar1/4 cup extra virgin olive oil2 tablespoons honeyInstructions:Toss mixed greens with sliced strawberries, toasted almonds, and crumbled feta cheese.In a separate bowl, whisk together balsamic vinegar, olive oil, and honey to make the vinaigrette.Drizzle the vinaigrette over the salad just before serving.Rhubarb Crisp:
Ingredients:4 cups fresh rhubarb, chopped1/2 cup granulated sugar1/2 cup all-purpose flour1/2 cup rolled oats1/4 cup unsalted butter, melted1 teaspoon ground cinnamonInstructions:Preheat oven to 375°F (190°C) and grease a baking dish.In a large bowl, combine chopped rhubarb, granulated sugar, and ground cinnamon. Transfer to the prepared baking dish.In a separate bowl, mix together flour, rolled oats, and melted butter to make the crisp topping.Sprinkle the topping over the rhubarb mixture and bake until golden and bubbly. Serve warm.#EdibleValley, #SpringFlavors, #SeasonalEating, #PacificNorthwest, #LocalFoods, #ForagedFoods, #SpringRecipes, #CulinaryJourney, #FoodExploration, #FreshIngredients, #CookingTips, #FarmersMarketFinds, #FoodPodcast, #FoodieLife, #SeasonalProduce, #SpringInspiration, #ForagingAdventure, #FlavorfulSpring, #EatingFresh, #SpringCuisine.
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In Episode 232 of The Edible Valley Podcast, hosts Chef Jonathan Frazier, William Stringer and special guest Blayne Prowse delve into the art of zero-waste cooking. Exploring mindful eating and sustainable living, they uncover ways to reduce food waste and packaging waste in the kitchen. From transforming leftovers into flavorful soups to repurposing stale bread, each discussion thread intertwines practical tips with eco-conscious insights. Join the conversation as they share creative recipes, actionable strategies, and inspiring anecdotes, inviting listeners to savor sustainability one delicious meal at a time. Tune in for a culinary journey towards a greener, more flavourful future.
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In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer take a deep dive into the essential tool of every chef's arsenal: knives. From discussing the different types of knives commonly used in the kitchen to offering tips on proper grip, safety practices, and maintenance techniques, they provide invaluable insights for both novice and experienced cooks. Through personal anecdotes and practical advice, Chef Frazier and Stringer guide listeners on how to choose, handle, and care for knives to enhance their culinary journey. Tune in to sharpen your skills and slice through the world of kitchen knives!
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In Episode #230 of "The Edible Valley Podcast," hosts Chef Jonathan Frazier and William Stringer delve into the vibrant world of tailgate traditions. After surviving Super Bowl in Los Vegas Chef Jonathan wanted to discuss the joys of tailgating. From its humble beginnings to its evolution into elaborate pre-game parties, they explore the origins, cultural significance, and regional variations of tailgating across America. With a focus on popular tailgate foods, traditional drinks, and tips for preparing delicious meals, listeners are treated to an engaging discussion filled with anecdotes and experiences that showcase the camaraderie, culinary delights, and community spirit of this beloved American pastime.
#FoodPodcast, #CulinaryConversations, #FoodieTalk, #GourmetPodcast, #CookingTips, #ChefTalk, #FoodCulture, #FoodStories, #DeliciousDishes, #FoodAndDrink, #EpicureanJourney, #TasteExploration, #GastronomicAdventure, #CulinaryExperience, #FlavorfulConversations, #KitchenInspiration, #FoodForThought, #TastyTalks, #FoodieCommunity, #CookingAdventures
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In Episode 229 of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer delve into the fascinating world of oysters, focusing on their significance in Pacific Northwest cuisine and the unique farming methods used in Vancouver Island. From discussing the rich history of oysters in the region to exploring the pristine waters surrounding Vancouver Island and their impact on flavor, Chef Jonathan and William provide valuable insights into the cultivation, cooking techniques, and wine pairings for these delectable shellfish. Join them on a culinary journey as they uncover the secrets of these ocean delicacies.
Classic Mignonette sauce is a simple and flavorful accompaniment for fresh oysters, known for its tangy and slightly sweet taste. Here's a traditional recipe for making Mignonette sauce:
Ingredients:
1/2 cup red wine vinegar2 tablespoons finely minced shallots1 teaspoon freshly cracked black pepperOptional: a pinch of salt to tasteInstructions:
In a small bowl, combine the red wine vinegar, finely minced shallots, cracked and black pepper,. Stir well to mix all the ingredients together.Taste the Mignonette sauce and adjust the seasoning if necessary. If desired, add a pinch of salt to enhance the flavors.Cover the bowl with plastic wrap or a lid and refrigerate the Mignonette sauce for at least 30 minutes to allow the flavors to meld together.Before serving, give the Mignonette sauce a final stir to ensure all the ingredients are well combined.To serve, spoon a small amount of the Mignonette sauce over freshly shucked oysters on the half-shell just before eating. Alternatively, serve the Mignonette sauce alongside the oysters in a small dish for dipping.Mignonette sauce is best when made fresh and served immediately, but it can be stored in the refrigerator for up to a week in an airtight container. Give the sauce a quick stir before using it to refresh the flavors.
Feel free to customize the Mignonette sauce to your taste preferences by adjusting the quantities of shallots, black pepper, . Some variations include adding minced fresh herbs such as parsley, chives, or tarragon for added flavor complexity.
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In this episode of "The Edible Valley Podcast," Chefs Jonathan Frazier and William Stringer dish out the latest culinary trends of 2024. Are you diving into unconventional delights like "Snacks for Dinner" or embracing the rise of "Nonalcoholic Spirits and Wine"? Join the hosts as they explore the innovative realms of "Plant-Based Cuisine," the allure of "Gourmet White Chocolate," and the cultural fusion in "Third-Culture Cuisine." Discover if your kitchen is equipped with the trendsetting "Countertop Ovens" and explore the flavor journey with "Ube." It's a flavorful odyssey.
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In Episode 227 of "The Edible Valley Podcast," hosts Chef Jonathan Frazier and William Stringer unwrap the essence of Christmas in a culinary extravaganza. Delving into practical tips for seasonal menu planning, the episode navigates through the art of creating classic Christmas dishes. From traditional roasts to delectable desserts, they unravel the secrets behind crafting these iconic delicacies. Offering insightful advice for both novice and seasoned cooks, the hosts share invaluable expertise to elevate your festive cooking experience. Join them on this flavorful journey as they celebrate the spirit of Christmas through tantalizing flavors, culinary wisdom, and the joy of shared meals.
Homemade Cranberry Sauce:
Ingredients:
12 ounces (340g) fresh or frozen cranberries1 cup (200g) brown sugar1/2 cup (120ml) orange juice1/2 cup (120ml) waterOptional: Orange zest, cinnamon, cloves, or other spices for flavor variationInstructions:
Prepare the Cranberries:Rinse the cranberries thoroughly under cold water, removing any stems or bruised berries.Cooking the Cranberries:In a medium saucepan, combine the cranberries, sugar, water and orange juice.If desired, add a dash of orange zest, or spices (like cinnamon or cloves) to enhance the flavor. Stir to combine.Simmer:Bring the mixture to a simmer over medium-high heat, stirring occasionally.Once it reaches a simmer, reduce the heat to medium-low and let it simmer for about 10-15 minutes or until the cranberries burst and the sauce thickens, stirring occasionally. Cool and Serve:Remove the saucepan from heat and allow the cranberry sauce to cool to room temperature. It will continue to thicken as it cools.Transfer the cranberry sauce to a serving dish or an airtight container. Refrigerate until chilled before serving. -
In this episode of “The Edible Valley Podcast," Chef Jonathan Frazier and William Stringer, both fathers, share their unique perspectives on navigating babyhood. Despite not being experts, their insights stem from personal experiences. William, currently caring for an infant, delves into the challenges of introducing solids and balancing nutrition. Meanwhile, Jonathan, whose older daughter surpassed the baby food phase, offers hindsight wisdom and practical tips for new parents. Their candid discussions revolve around trials, successes, and the joy of witnessing little ones explore culinary adventures. Through their relatable narratives, they bring a blend of empathy and relatability, fostering a supportive community for parents embarking on similar journeys.
Edible Recipe:
Homemade Sweet Potato Puree
Ingredients:
2 medium-sized sweet potatoesWater (for steaming)milk, or water (for thinning)Instructions:
Preparation: Wash and peel the sweet potatoes. Cut them into small, uniform-sized pieces.Steaming: Place the sweet potato pieces in a steamer basket over boiling water or in a microwave-safe dish with a little water. Steam until the sweet potatoes are tender. This usually takes around 15-20 minutes.Pureeing: Once the sweet potatoes are fully cooked and soft, transfer them to a blender or food processor. Blend until you achieve a smooth consistency. Add breast milk, formula, or water in small increments if you prefer a thinner consistency.Cooling: Allow the puree to cool down before serving to your baby. You can store the puree in the refrigerator for up to 3 days or freeze it in ice cube trays for convenient portions.Feeding: When ready to feed your baby, warm the desired amount of sweet potato puree and test the temperature before serving. Feed your baby using a spoon in small, appropriate portions. -
Today in our latest episode William Stringer and Chef Jonathan Frazier, dive deep into the world of restaurant tipping. Join us as we unravel the history, dos and don'ts, and the intriguing reasons behind the increasing percentages. From calculating the perfect tip to exploring global tipping customs, we serve up a delectable discussion on this often overlooked aspect of dining etiquette. Whether you're a seasoned diner or a culinary enthusiast, our podcast provides insights that will leave you tipping with confidence. Tune in and let us savour the nuances of tipping in restaurants! Also this great recipe.
Sautéed Kale with Chorizo Recipe: Ingredients:
● 1 bunch of kale, washed and chopped● 1/2 lb (about 225g) chorizo sausage, sliced ●● 1 onion, finely chopped● 2 cloves garlic, minced● 1 tablespoon olive oil● Salt and pepper to taste● Red pepper flakes (optional, for some heat)
● Lemon wedges for serving
Instructions:
Prepare the Kale:
● Wash the kale thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces.
Cook Chorizo:
● In a large skillet, heat the olive oil over medium heat. Add the sliced chorizo and cook until it starts to brown and releases its flavorful oils.
Sauté Onion and Garlic:
● Add the chopped onion to the skillet and cook until it becomes translucent. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add Kale:
● Add the chopped kale to the skillet in batches if necessary, allowing it to wilt down. Stir frequently to coat the kale in the flavorful chorizo and onion mixture. Cook until the kale is tender but still vibrant green.
Season:
● Season the mixture with salt, pepper, and red pepper flakes if you want some heat. Adjust the seasoning according to your taste.
Serve:
● Remove the skillet from heat and serve the sautéed kale and chorizo hot. Squeeze fresh lemon juice over the top for a burst of brightness.
Optional Additions:
● You can customize this dish by adding other ingredients like, Mushroomscherry tomatoes, bell peppers, or cannellini beans for extra flavor and texture.
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William Stringer, a seasoned food critic, and Chef Jonathan, an acclaimed culinary expert, engaged in a lively conversation about menus. They delved into the intricacies of this essential restaurant element. Chef Jonathan explained the significance of a menu as a reflection of a restaurant's identity, showcasing its culinary expertise. They discussed various menu types, from à la carte to prix fixe, emphasizing how each caters to different dining preferences and occasions, ultimately shaping the dining experience.
Feta fried eggs are a delicious and simple dish to make. Here's Williams basic recipe to get you started:
Ingredients:
2 large eggs2-3 ounces of feta cheese, crumbled1-2 tablespoons of olive oil or butterSalt and pepper, to tasteOptional toppings: Fresh herbs (e.g., parsley, dill, or chives), red pepper flakes, or sliced cherry tomatoes for added flavor and colorInstructions:
Heat a non-stick skillet or frying pan over medium heat. Add the olive oil or butter and allow it to melt and coat the bottom of the pan.Once the oil or butter is hot, add the crumbled feta cheese to the pan. Spread it out in an even layer, allowing it to sizzle and slightly melt. Cook for about 1-2 minutes, or until the edges of the cheese start to turn golden brown.While the feta is frying, crack the eggs into a small bowl, being careful not to break the yolks.Gently slide the cracked eggs on top of the fried feta cheese. Season the eggs with a pinch of salt and pepper.Cover the pan with a lid and cook the eggs to your desired level of doneness. If you prefer runny yolks, cook for about 2-3 minutes for sunny-side-up eggs. For over-easy or over-medium eggs, cook a bit longer.If you want, you can sprinkle some optional toppings like fresh herbs, red pepper flakes, or sliced cherry tomatoes on top of the eggs during the last minute of cooking.Once the eggs are cooked to your liking, carefully transfer them to a plate, using a spatula to scoop up the feta and eggs together. -
Better late than never. In this exciting podcast episode, Chef Jonathan and his partner Erin embark on a culinary adventure to the breathtaking Niagara Falls for the 60th Annual Culinary Federation National Conference. As they journey to this picturesque destination, they encounter not only culinary delights but also the natural beauty of the falls. William, the inquisitive podcast host, poses the question of adventure, prompting discussions on the thrill of exploration and the culinary treasures they discover along the way. Listeners are treated to a sensory experience as the duo describes their encounters with exciting cuisine, their vibrant food community, and the mesmerizing landscapes that make this trip a memorable adventure.
- Näytä enemmän
