Alimentary

Alimentary Local food news, nutrition information to better your heart and soul, links to other local food events and providers. Recipes, tips and ideas!
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Order by 9 pm today to get in on a Caribbean plate on Friday night! Rice and beans with coconut milk, grilled plantain, ...
06/10/2020

Order by 9 pm today to get in on a Caribbean plate on Friday night! Rice and beans with coconut milk, grilled plantain, jerk spiced tofu, and coleslaw (not pictured). One of my very favourite meals!

Photos from Alimentary's post
06/08/2020

Photos from Alimentary's post

06/06/2020

So I made waaaay too much food today. Let me know if you want an order of this week’s meal for Saturday’s lunch or dinner. If not, Phil is going to get a bit sick of Korean rice bowl this week, as good as it is! 😆

Have had a few requests for details regarding Friday’s meal so thought I would post here in case you may be wondering to...
06/03/2020

Have had a few requests for details regarding Friday’s meal so thought I would post here in case you may be wondering too.
The rice bowl is warm brown rice topped with a variety of raw veggies like red cabbage, grated beets, carrots, kale, green onion sprouts + sunflower seeds + baked tofu cubes. It comes with a simple sauce made of tamari, lemon juice, sesame oil and fresh ginger. It is super yummy!!
The salad is spinach with sesame seeds and something crunchy (depends what looks nice in the grocery store) with an Asian dressing. Always a big hit with people when I serve it.

Let me know if you want to reserve a plate for Friday!
06/01/2020

Let me know if you want to reserve a plate for Friday!

Did someone forget to pick up? Either that or I miscounted. We have one portion left. Thank you all for all the love! ❤️
05/29/2020

Did someone forget to pick up? Either that or I miscounted. We have one portion left.
Thank you all for all the love! ❤️

05/28/2020

FRIDAY ORDERS NOW CLOSED!

Another take out meal coming your way this Friday! Who wants in?
05/26/2020

Another take out meal coming your way this Friday! Who wants in?

Well that was fun! Thank you so much for supporting us! See you next Friday! xoxo
05/22/2020

Well that was fun! Thank you so much for supporting us! See you next Friday! xoxo

Thanks to Tracey Ellis for the use of her Fork’n Good kitchen today and to Claire for her excellent sous cheff’ing. We a...
05/21/2020

Thanks to Tracey Ellis for the use of her Fork’n Good kitchen today and to Claire for her excellent sous cheff’ing.
We are excited to be feeding you tomorrow. Meals will be out on 2 tables at 5; one for two meals to a bag and one for 4 meals. Grab and go any time after that. 11 Oriole Circle.

05/21/2020

Thanks for your enthusiastic response to our first take out Friday dinner! So appreciate the support during this weird and trying time! Orders are now closed. Pick up Friday evening starting at 5 PM at 11 Oriole Circle, Walkerton. Please e-transfer payment as we prefer not to deal with cash at this time.

Take out Friday start on May 22nd! Dinners will be ready for pick up @ 5 PM at 11 Oriole Circle in Walkerton. Orders can...
05/19/2020

Take out Friday start on May 22nd! Dinners will be ready for pick up @ 5 PM at 11 Oriole Circle in Walkerton. Orders can be sent to [email protected] or through private message on Instagram or Facebook. E-transfer payments only. Orders close at noon on Thursday. $16 per person! Check out the menu on the second picture!

Who is craving Indian food??Alimentary is offering a Friday night meal this week for pick up in Walkerton. We have the u...
05/19/2020

Who is craving Indian food??
Alimentary is offering a Friday night meal this week for pick up in Walkerton. We have the use of a commercial kitchen and we are keen to cook for you. E-transfers only. Orders need to be in by Thursday at noon. Menu and price will be posted tomorrow!

05/06/2020
Miso Soup Cooking Video!

Highly requested Miso Soup Cooking Video!! Recipe below. Enjoy :)

1 Tbs High Heat Oil (We use Avocado Oil)

1 Cup Mushrooms, Sliced

2-3 Cloves of Garlic, Minced

1 Inch Ginger, Minced

Veggies of choice; onion, carrot, celery, zucchini, broccoli etc.

2 Tbs Miso Paste

2 Tbs Tamari (or Soy Sauce)

1 tsp Sesame Oil

1 tsp (or more) Siracha

4 Cups of Veggie Broth

Noodle of choice; Udon, Ramen, Soba etc.

Greens of choice; spinach, kale, boy chow etc.

Optional - Tofu or Meatless Crumbles

Garnish; sesame seeds, green onion, radish etc.

Heat oil in pot on medium to medium high heat. Sauté mushrooms, garlic and ginger for about 5 minutes to let the mushrooms sweat out moisture. Add veggies of choice and sauté to desired consistency. When veggies are ready add miso paste, soy sauce, sesame oil and siracha and sauté until a paste forms. Add veggie broth and bring to a boil. Add noodle of choice and continue to boil until it is cooked to your liking! At the end you can stir in your spinach or kale to wilt it. You can also add cubed tofu before serving too. Garnish with desired toppings and enjoy!!

Mother’s note: typically with miso soup, you aren’t supposed to boil the miso as it can degrade its nutritional value. So you can add the stock and noodles and boil the soup, then turn off the heat and stir the miso in just before serving, for full nutritional benefits.

Tonight was supposed to be the first pizza of the summer in the outdoor oven, but the weather forecast was wrong and we ...
05/03/2020

Tonight was supposed to be the first pizza of the summer in the outdoor oven, but the weather forecast was wrong and we can’t do it in rain, so instead I tried to use up last week’s CSA veggies to make way for today’s new haul. I used recipes that Tarrah (my CSA farmer) included in her newsletter. Both were good. Tokyo Bekana is a green I had never had before. We sautéed it in Asian seasonings and served on quinoa. Then the salad was Puys lentils in a lemony dressing, over arugula, spinach and a mystery green. With tomatoes and green onion and more lemony dressing. Very yummy and we all felt very healthy after that dinner. Which meant we could break out the artisanal local dark chocolate with our tea and not feel guilty! So lucky to be able to access all this beautiful local organic food. Thank you to the farmers and delivery people and cooks and grocery store staff!!

I am loving having an extra cook in the house. Both my daughters are great in the kitchen and 3 cooks are always better ...
05/01/2020

I am loving having an extra cook in the house. Both my daughters are great in the kitchen and 3 cooks are always better than 2!
Tonight we tried out a recipe from the Autumn Food and Drink magazine the LCBO puts out. Tel Aviv Sabich Sandwiches. Soooo good!!

04/15/2020

Tonight was supposed to be the first class in my spring cooking series. It is highly unlikely that I will be able to teach any of the classes this spring. I am missing my peeps and the yummy food we make together.
So many people are missing out on so many things in their lives. Work, weddings, funerals, birthday celebrations. But we are all in this together and we will find our way.
I hope you are enjoying our little cooking videos. Let me know if there is something you would like us to film for you.
Stay safe everyone! Be strong! Hopefully we'll see you back in the kitchen soon!

04/08/2020
Everyday Bread

Hi everyone, judging by the lack of flour on the shelves, people are relaunching their baking skills. Here's a simple bread that you may find useful for daily use. It's really only got 5 ingredients and because it is made over a longer period of time, it's easier to digest. Enjoy!

Here are the conversions:
375 g of flour is 3 cups
428 g of water is 1.8 cups
300 g of poolish is a generous 1 cup
5 g of yeast is 1.5 tsp
17 g of salt is 1 Tbsp

Veganized an old fam favourite tonight - Italian sausage stew- with sausage from Field Roast Company. Delicious! Thank y...
04/05/2020

Veganized an old fam favourite tonight - Italian sausage stew- with sausage from Field Roast Company. Delicious! Thank you, Angie Ruffolo Al for gifting us some of those sausages to try.

03/31/2020
Orangesicle Smoothie!

My favourite smoothie! Very simple and so tasty. Remember to let me know if you've tried out the recipe!! Enjoy.

Here you see a perfectly chopped onion as demonstrated in our first cooking video (cous cous and chick peas). Love that ...
03/30/2020

Here you see a perfectly chopped onion as demonstrated in our first cooking video (cous cous and chick peas). Love that our videos are helping people get more comfortable in the kitchen! Thanks Tom for letting me share this!

03/29/2020

Tropical Green Smoothie!! Very easy and tasty smoothie recipe. Let us know if you tried it out. Enjoy!!

03/27/2020
Lemon Brussel Spouts!

The best brussel sprout side dish! Recipe below. Remember to tag us or share your photos if you try any of these recipes out!! Happy cooking!

Lemon Brussel Sprouts:

1 lbs brussel sprouts, trimmed & halved
1 Tbs high heat oil (we used avocado oil)
Zest of half a lemon or more to taste
Salt and Pepper to taste

Optional:
Fresh lemon juice

Prepare your brussel sprouts and steam until almost tender.

Heat the oil in a fry pan over medium high heat. Add steamed brussel sprouts and fry until brown. Add salt and pepper at the beginning of sautéeing and adjust the seasoning at the end. Remove from pan and sprinkle with fresh lemon zest and optional lemon juice. Add a light drizzle of your best extra virgin olive oil.

03/27/2020

With everyone sharing their gifts and talents during these trying times, I was inspired to join in. Recipe below. Bon Appétit!

Couscous & Chickpeas:

2 Tbs butter and/or oil
1 medium onion, diced
2 cups vegetable stock
1 cup couscous
1 can of chickpeas

In a medium saucepan over moderately high heat melt the butter and sauté the onion until translucent and soft, about 3 or 4 minutes. Add the vegetable stock and bring to a boil.

Pour the couscous in a stream into the boiling liquid, stirring constantly. Boil for 2 minutes, remove from heat, and stir in the chickpeas.

Cover and allow to stand until the couscous is tender, about 10 minutes. Fluff the mixture with two forks. Scoop into a bowl and serve with the sauce!

The Sauce:

1/3 Cup extra virgin olive oil
1 Tbs + 1 tsp of paprika
2 tsp minced garlic
1/2 tsp salt
1/8 tsp cayenne pepper

Mix all the ingredients in a small bowl until thoroughly blended.

Made our first video today! Claire (my daughter) is editing it and will upload it soon! I made cous cous and chick peas ...
03/27/2020

Made our first video today! Claire (my daughter) is editing it and will upload it soon! I made cous cous and chick peas and lemon brussel sprouts.

I am grateful to all the people out there sharing their gifts and talents freely during these challenging times. My spri...
03/26/2020

I am grateful to all the people out there sharing their gifts and talents freely during these challenging times. My spring cooking classes may not happen this year, but I would like to still do some teaching and join the army of people offering things for us to do to keep sane and busy. We are figuring out the best way to do little video clips and hope to start soon.
Let me know what you might like to learn about.

For tonight, here is how to make caramelized onions:
Cut up one onion per person, into 1/8” slices (I used to do them too thin)
Heat up some olive oil in a stainless steel pan over medium heat (too high and you’ll burn the onions).
Add the onion slices, sprinkle with salt and let them cook for 10 minutes, stirring only occasionally.
At the 10 minute mark, add a sprinkle of sugar (not too much as onions are naturally very sweet) and continue to cook for another 20 minutes or so.
It is a long, slow (but easy) process. Stir now and then.
At the end, when they are as brown and soft as you want, deglaze the pan with a splash of balsamic vinegar (my preference) or stock or even water. Scrape up those yummy bits on the bottom of the pan. Then enjoy with whatever you are eating. We love perogies with caramelized onions, sauerkraut and cashew sour cream. Yum!

You might be ready to look at something that isn't about the pandemic.....My spring classes are now posted on my website...
03/13/2020

You might be ready to look at something that isn't about the pandemic.....
My spring classes are now posted on my website. Check them out and hopefully we can do some cooking this spring and break bread together (just no hugging!)
Alimentary.org

Please help these ladies with their incredible work for the animals they rescue.
03/06/2020

Please help these ladies with their incredible work for the animals they rescue.

Today's $5 Friday is all about Milli. Her surgery is coming up on March 12th and we just got the quote for $1810.

That is for her whole mouth extraction, blood work, a microchip, and a biopsy of a lump on her tail!!

Help us raise $1810 for her surgery. This is going to be life changing for her, since she has lives so long with rotten painful teeth!!

So far we have raised $210. Donate today and help us help Milli

To donate: e transfer to [email protected] or click on the PayPal link in bio or in comments.

#carrollsasr #vetvisit #veterinarymedicine

So....I have something to tell you all. The spring classes are going to be my final cooking class series in Bruce County...
02/25/2020

So....I have something to tell you all.
The spring classes are going to be my final cooking class series in Bruce County. My Farewell Tour.
I wanted to announce this now so that if you have ever wanted to take a class “some day” or when you “get a chance”, you will know that this is the time to do it.
I will be posting details soon for the April and May classes.
I look forward to seeing you in the kitchen this spring!

Hey everyone! I haven’t been posting much the last few months as I have been taking some time off and travelling. Spent ...
02/16/2020

Hey everyone! I haven’t been posting much the last few months as I have been taking some time off and travelling. Spent an amazing 3 months in New Zealand, the birthplace of my parents and where all my extended family lives. Now I am in Vancouver and it is starting to look like Spring here - woo hoo!!
As you probably know, Spring is when I offer another series of cooking classes, so I have started planning for that.
Would love your input. Is there a class you missed in the past that you really want to do this spring? Is there something I haven’t offered before that you want to learn? Let me know in the comments below.
Looking forward to getting back into the kitchen with you soon!!

How is that for a farewell dinner??!!Saying goodbye to New Zealand today but grateful for all the new and old friends an...
02/10/2020

How is that for a farewell dinner??!!Saying goodbye to New Zealand today but grateful for all the new and old friends and family who have gone out of their way this past 3 months to feed us beautiful vegan food and welcome us into their homes. Thank you all for your kindness and hospitality! Much love xoxo

12/29/2019
Williams Cardiology & Wellness Medical Centre

Williams Cardiology & Wellness Medical Centre

Tune in as Dr. Williams talks about why doctors are taught about pills and procedures and not trained for health + lifestyle!

Have you signed up for our mailing list yet? Get updates on our online course (coming soon) at [email protected]
#nutrition #lifestylemedicine #cardiologist

Some of the yummy food we’ve been enjoying in New Zealand this week.
12/16/2019

Some of the yummy food we’ve been enjoying in New Zealand this week.

Address

11 Oriole Circle
Walkerton, ON
N0G2V0

Telephone

519 881 2336

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Comments

Best thing about taking a class with Alimentary......leftovers!!!😋
:)
do you send out emails with your upcoming classes? would be interested in getting updates!
Had so much fun last night ! Can't wait till next week!!! Christina Decker #jackfruittacos #plantbased #vegan 😋😋😋