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INTERVIEW WITH SHARK TANK’S

ROBERT HERJAVEC

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5 Health Benefits of Asparagus on pg. 9!!

QUICK & EASY

recipes

CANADIAN LIVING/MARCH 2016

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CANADIAN LIVING/MARCH 2016

VANCOUVER your city to cycle..

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CONTENTS 5 THREE RESTAURANTS TO TRY THIS SPRING

6 1 CITY: COLLINGWOOD 7 QUICK & EASY RECIPES

9 7 HEALTH BENEFITS OF ASPARAGUS

10 SWIMMING WITH THE SHARK: ROBERT HERJAVEC

14 RECIPE GUIDE 15 wine(d) down: VINELAND, ON

16 GET CRAFTY: SPRING DIY 17 WHO’S GAME?

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CANADIAN LIVING/MARCH 2016

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INTRODUCING:

understood the Canadian Living commitment to creating the best recipes that work every single time.

This pie certainly had been Tested Till Perfect! If you missed the recipe, you can find it at canadianliving.com/ glutenfreepie.

As you can tell, I love fo But the jewel of our office is od. And you may be thinkcertainly The Test Kitchen. ing you’ve seen me before.

On my first day, I walked into Maybe you know me from this gigantic room with more the six years I spent at Caappliances and counter spanadian Family magazine. ce than you could ever imagYou may have watched one ine, and I was blown away by of my regular segments on the beauty of the space and CTV’s “Canada AM,” or perwarmed by the liveliness and haps you remember seeing energy that radiated from it. me on one of HGTV CanOn my second day, I visited ada’s many shows, talking the about kitchen “I love building stories that gardening to find and landsinspire you, inform you, add cape design.

Food spea little fun to your day and I’m a mom, cialist a wife, a sienrich your life.”

Amanda ster, a dauBarnier ghter, a frworking on the gluten-free iend, a pet lover, a feminist, baking story you enjoyed a pretty good cook, a half in the May issue. I had -marathon runner, a ball ha bite of her strawberry ockey player, an on-again-off rhubarb pie (my favourite -again CrossFitter, a shoe kind!) and really enjoyed it, lover, a nature lover, an adbut Annabelle Waugh, our venturer and most days, just food guru, knew it could be an all-around goofball. I am better. So it was back to the a proud Can- adian, and I’m drawing board to try it all over-the-moon excited to be over again. And then again. sitting in the editor-in-chief I just happened to be walkseat at Canad-ian Living.

(Pinch me!) ing into the kitchen when I hope you like what you the fifth version of the pie see. We have lots of fun plcame out of the oven (OK, I could smell it from my anned for the next few issues office and made a calculatand are dreaming up fresh ed trip). ideas everyday.

As the flakiest pastry What’s most exciting is melted in my mouth, I truly that we’re just getting started!

Jennifer Reynolds, Editor-in-Chief

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Photography by Michael Alberstat

’m the new girl here at Canadian Living, so let me tell you a little bit about the fun things I've been up to so far. As you can imagine, we have a large team of passionate journalists, editors, chefs, art directors, photographers and graphic designers, and lots of space for desks, fashion and beauty samples that come in and out, craft supplies, and piles and piles of books and magazines.

By Jennifer Reynolds.

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CANADIAN LIVING/MARCH 2016

3 Restaurants to try this Spring Giles Coren has eaten at the world’s finest restaurants, but as a critic, nothing excites him more than discovering a hidden gem, a place that’s doing everything right, but not getting the recognition it deserves. “The three spots I chose offer great dining in an affordable ambiance,” says Coren.

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1. Cibo Wine Bar located at 522 King St W, Toronto – ”Cibo brings authentic rustic Italian flare blended with a vibrant nightlife” 2. Shelter Restaurant located at 601 Campbell St, Tofino – ”Taste the freshest fare from local farms and waters, prepared with the passion of BC ” 1. Toqué! located at 900 Place Jean-Paul-Riopelle, Montréal – ”Farm-fresh Québécois dishes & tasting menus” CANADIAN LIVING/MARCH 2016

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1 City.

COLLINGWOOD

By Julia McEwen

WHAT TO DO Collingwood has a great warmth and sense of hospitality that is evident to first-time tourists, as well as repeat visitors.

The community is rich

in history and culture, and is extremely proud of their downtown Heritage Conservation District. Explore this vibrant community yearround.

Located on the shores of

Georgian Bay, Collingwood’s waterfront provides endless opportunities for boating, fishing, recreation activities and so much more!

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PLACES TO EAT

WHERE TO STAY

Azzurra

The Westin Trillium House, Blue Mountain

Eatery serving refined Italian cuisine & fine global wines in a homey, elegant atmosphere.

The Alphorn

A must-do Collingwood experience. Enjoy some Swissstyle weinershnitzel after a long day on the slopes.

The Smoke

BBQ eatery serving smoked meats, sandwiches & familiar sides in a contemporary setup with a patio.

Set majestically at the edge of the 3-acre Millpond, it affords wonderful views of sunsets along the water and the glow of the mountain at night.

Grand Georgian

The Grand Georgian is fashioned after a historic railway hotel, with over 200 suites ranging in size.

Seasons at Blue

Country cottage dĂŠcor and an expansive hearth room provide a welcoming atmosphere.

9 QUICK & EASY recipes

Amy Vitale, of the Food Network, shares some of her favorite, simple, tasty recipes ,”Transform everyday leftovers into satisfying lunches that take no more than 10 minutes out of your day.“

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1. Lentil Salad with Salmon and Gouda 2. Grilled Tuna Melt Sandwich 3. Crunchy Peanut & Veggie Noodle Salad 4. Roasted Red Pepper and Butternut Squash Soup 5. Chicken & Peach Cobb Salad 6. Antipasto and Canadian Cheese Salad 7. Marinated White Bean & Vegetable Salad 8. Chef’s Salad Wrap 9. Brown Rice & Baby Kale Salad See full recipes on pg. 14

CANADIAN LIVING/MARCH 2016

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5 POWERFUL BENEFITS OF asparagus World-renowned, Canadian nutristionist, JJ Virgin, shares some of Asparagus’ most powerful health benefits.

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It’s loaded with nutrients Asparagus is a very good source of fiber, folate, vitamins A, C, E and K as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

“And just as a spear is used as a weapon, asparagus’s javelin-shaped form could be viewed for its health abilities.” - JJ Virgin

It’s a detox food 2

This herbaceous plant is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.

It’s full of antioxidants

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Asparags ranks highly among the top fruits and vegetablesfor its ability to neutralize free radical cells.

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It helps our brains fight cognitive decline Like leafy greens, asparagus delivers folate, which works with vitamin B12 to help prevent cognitive impairment.

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It promotes amino acid asparagine Like leafy greens, asparagus is as a natural diuretic, and works to help rid the body of excess salts.

CANADIAN LIVING/MARCH 2016

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SWIM WITH THE

SHARK Robert Herjavec Talks ABC’s “Shark Tank”, His Best Deal Yet, And The Key To Success For Any Startup.

By Eugene Kim

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obert Herjavec is one of the most successful tech entrepreneurs in the world.

He sold his first company BRAK Systems for $100 million to AT&T, and another one for $225 million to Nokia. His current company, The Herjavec Group, is Canada’s largest IT security company, with more than $150 million in sales.

Although he may not be a household name, Herjavec is now a popular TV personality, too, thanks to his role on ABC’s reality pitch show, “Shark Tank.”

Unlike some of his counterparts on “Shark Tank,” Herjavec is known for making more shrewd investment decisions, and trying not to instigate as much tension as Mark Cuban or Kevin O’Leary does on the show.

Business Insider had a chance to meet with

Herjavec this week, when he was in town for a FinancialForce.com event. He revealed his relationship with the other judges, especially with Mark Cuban, and his thoughts on running a successful business.

Here’s what Herjavec had to say (the interview has been slightly edited): Business Insider: What was the best and worst deals you’ve done so far on “Shark Tank”?

Robert Herjavec: The best for me has been Tipsy Elves. It’s just incredible to me that peo-wple love being ugly. And they buy inappropriate, ugly Christmas sweaters. When they came on the show, they were doing about $600K a year, that was 2 seasons ago, and we’ll do $12 million this year. It’s just one of those stories. And that’s what we’ve learned, all of us on the show, that

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I always like to say I haven’t lost any money — yet. ”

to have a great investment, you have to connect with the consumer.

If you can get a product that people will buy right away, you can do really well with it.

The worst, I haven’t had a really bad one yet. I always like to say I haven’t lost any money — yet. There’s probably going to be a few of them that I’m going to have to write off soon, but they’re still plugging along.

BI: What really drew you into investing in Tipsy Elves?

RH: Well, they had sales, and they’re great guys. I’m pretty busy, so I like to invest in people that I like to hang with, and also want to run a business together.

For me, I always want to invest in somebody who’s incredibly, deeply passionate about the business, and these guys wanted to run a business. I mean they wanted to be there 24/7.

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I didn’t TOP: Robert Herjavec BOTTOM: Robert Herfeel like I had to worry javec on set of Season 4’s Shark Tank with coabout them, stars (right to left): Lori wander Greneer, Kevin O’leary around their Mark Cuban, and Damond John. business.

Because some people that come on the show think that once they get the investment, it’s over. They think they got the money, so they can sit back and relax. And what we say to them is, that’s just the beginning, that’s just the start.

You got to go.

BI: Do you ever get offended when contestants seem to wait for Mark Cuban to make an offer, even after you put in an offer first? Do you hate it when Cuban st-

CANADIAN LIVING/MARCH 2016

eals a deal from you?

RH: Oh yeah, absolutely.

Of course, we all get offended. But I hate it when Kevin gets a deal from me, or when Lori steals a deal from me, too. But man, I used to hate Mark for the first two years. And he didn’t like me either. And we get pretty emotional about this stuff.

We have a segment coming up where, I can’t tell you about the whole thing yet, but Lori, Mark, and I got into an argument, and I walked off, because the next words out of my mouth were going to be rude and not very nice to them.

I actually stood up and said, I have a lot of respect for you, but you’re just really pissing me off right now.

And I got up and walked out. And then Mark said, I have no problem being rude (laughs). That’s coming up this season.

But I think we respect each other, so we can yell at each other and then have lunch together.

BI: Why do you think contestants seem to want Cuban more?

RH: I think when Mark first came in, it kind of shifted everything because he’s so rich and he invested in everything.

Read the rest of Robert Herjavec’s interview at www.canadianliving.ca

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Marinated White Bean & Vegetable Salad

Grilled Tuna Melt Sandwich Prep time: 5minutes Total time: 5 minutes Portion size: 2 servings Ingredients 1 can (3.5 oz) flaked white tuna 2 tsp (10 mL) light mayonnaise 1 tbsp (15 mL) chopped red pepper 1 thin bun 1/4 cup (60 mL) shredded Havarti cheese 1 cup (250 mL) cold cooked rice

Chicken & Peach Cobb Salad

Prep time: 10 minutes Total time: 10 minutes Portion size: 2 servings Ingredients 4 tsp (18 mL) extra-virgin olive oil 1 tbsp (15 mL) lemon juice 1 tsp (5 mL) Dijon mustard 4 cups (1 L) light packed torn Boston lettuce 2 cups (500 mL) sliced grilled or roasted boneless skinless chicken breast 1 peach or nectarine, pitted and cut in wedges 1/4 cup (60 mL) crumbled blue cheese 2 tbsp (30 mL) sliced natural (skin-on) toasted almonds

Chef’s Salad Wrap

Prep time: 20 minutes Total time: 20 minutes Portion size: 4 servings Ingredients 4 eggs 2 tbsp (30 mL) extra-virgin olive oil 1 tsp (5 mL) Dijon mustard 4 cups (1 L) romaine lettuce 4 slices Cheddar cheese 3/4 cup (175 mL) chopped cucumber 4 whole wheat tortillas

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CANADIAN LIVING/MARCH 2016

Prep time: 10 minutes Total time: 20 minutes Portion size: 2 servings Ingredients 2 cups (500 mL) broccoli florets 4 tsp (18 mL) extra-virgin olive oil 2 tsp (10 mL) lemon juice 1 tsp (5 mL) dried oregano 1 small clove garlic, finely grated or pressedpinch each salt and pepper 1 cup (250 mL) canned white kidney beans, drained and rinsed 3 jarred roasted red peppers, drained and thinly sliced 1/3 cup (75 mL) chopped fresh parsley 1/4 cup (60 mL) crumbled feta cheese

Roasted Red Pepper & Butternut Squash Soup

Prep time: 10 minutes Total time: 30 minutes Portion size: 4 servings Ingredients 1 butternut squash, peeled and cubed 1 chopped onion Chicken Stock 2 roasted red peppers 1 tsp (5 mL) olive oil

Antipasto & Canadian Cheese Salad

Prep time: 2 minutes Total time: 12 minutes Portion size: 4 servings Ingredients 1 cup (250 mL) broccoli florets 4 oz (125 g) cubed salami 1 can (19 oz/540 mL) chickpeas, drained and rinsed 1 each sweet red and green pepper Half English cucumber 1 cup (250 mL) cherry or grape tomatoes, halved 1/2 cup (125 mL) cubed Canadian Mozzarella cheese 3 tbsp (45 mL) extra-virgin olive oil 2 tbsp (25 mL) red wine vinegar

Crunchy Peanut & Veggie Noodle Salad

Prep time: 10 minutes Total time: 10 minutes Portion size: 2 servings Ingredients 3 tbsp (45 mL) smooth peanut butter 4 tsp (18 mL) rice vinegar 1 tbsp (15 mL) sodium-reduced soy sauce2 tsp (10 mL) sesame oil1/3 cup (75 mL) hot water 2 cups (500 mL) cooked linguine or other long pasta 1 cup (250 mL) frozen peas, cooked and cooled50 mL) grated zucchini, peel-on 1 cup (250 mL) matchstick-cut carrots 2 tbsp (30 mL) roasted salted peanuts

Lentil Salad with Salmon & Gouda

Prep time: 20 minutes Total time: 20 minutes Portion size: 2 servings Ingredients 1 cup (250 ml) green lentils 1 lb (450 g) Pacific salmon fillet 2 cups (500 ml) spinach, chopped 2 cups (500 ml) carrots, grated 1/3 cup (80 ml) raisins 1/3 cup (80 ml) sunflower seeds 1 tbsp (15 ml) sunflower oil 2 tbsp (30 ml) sodium-reduced soy or tamari sauce 1 clove garlic, chopped 1 cup (250 ml) Canadian Gouda, diced Freshly ground pepper

Organic Brown Rice & Baby Kale Salad

Prep time: 10 minutes Total time: 10 minutes Portion size: 2 servings Ingredients 4 tsp (18 mL) extra-virgin olive oil 1 tbsp (15 mL) lemon juice 3/4 tsp (4 mL) curry powder 1/2 tsp (2 mL) liquid honey A pinch of salt and pepper 2 cups (500 mL) lightly packed baby kale 1-1/2 cups (375 mL) cold cooked brown rice 1/2 cup (125 mL) canned green lentils, drained and rinsed 1/2 cup (125 mL) grated carrot 2 tbsp (30 mL) dried currants 5 cups organic brown rice

wine(d) down:

VINELAND, ON

By Susan Lighton

Open year-round, Vineland Estates Winery is not only the home of fine wine and cuisine, but an unmatched touring facility and wine country destination.

At this picturesque venue, extensive vineyards on the bench of the Niagara Escarpment provide the stunning backdrop to a unique cluster of carefully restored historic buildings. The location of the two most significant vineyards (St. Urban and Bo-Teek) are in the designated viticultural area of the Niagara Escarpment (Twenty Mile Bench sub appellation) and is the essence

The Vineland Estates Winery in the pretty Niagara wine country has one of the best tasting menus I have ever had!

It has a beautiful outdoor patio overlooking the vineyards with Lake Ontario in the distance.

of the identity of its wines. The much-heralded growing area of the Twenty Mile Bench of the Niagara Escarpment boasts the unique, convection-warming effect from Lake Ontario.

The Bench also allows for natural drainage (both water and air), producing complexity

The Vinelands Estate 2013 Icewine Cabernet Sauvignon was outstanding.

Jilly Goolden, wine expert

and the “Bench siganture” concentration of citrus fruit and acidity.

Heralded as one of the top 20 winery restaurants in the world, the décor is stylish, and crisp; the food, seasonal, fresh and suitably priced for a 4-Diamond Star.

CANADIAN LIVING/MARCH 2016

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GET CRAFTY:

SPRING DIY 3

Painted Mason Jars Here’s what you’ll need: • • • • • •

Art brushes Paint in your color choices Mason jars Cotton gloves Sand paper Matte sealant Decorative Straws

Step 1: Wearing gloves, use art brushes to paint 2 coats on jars.

Step 2: Once dry, use the wax paper to sand the painted portion of the jar.

By Claire Garland

Step 3: Use sealant to spray jar.

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Washi Tape Bookmarks

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Crayon Cupcakes

Here’s what you’ll need:

Here’s what you’ll need:

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• • • • •

Multi-colour jumbo craft sticks Washi tape, various designs and widths Knitting wool Adhesive back acrylic gems Hot glue gun Black ballpoint pen

Some old crayons Cupcake tray Cupcake liners

Step 1: Remove any paper from the crayons.

Step 2: Line the cupcake tray with cupcake liners.

Step 1: Wrap washi tap around the sticks. Leaving room at the top and bottom to draw a face, legs and shoes.

Step 3: Place a handful of crayons in the cupcake liners, trying to include as many colours as you can.

Step 2: Use various designs and different widths for the type of fashion.

Step 4: Heat oven to 350°C and bake “cupcakes” until the crayons have melted.

Step 3: Draw a face, legs and shoes using the pen.

Step 5: Allow crayons to cool and then the kids can get colouring!

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CANADIAN LIVING/MARCH 2016

Step 4: Insert straw and sip on your favorite Spring beverage!

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