VIANVI PODCAST PRODUCT REVIEW by VIGA BOLAND
Cooking has never been one of my favourite past-times. I’m one of those who eats to live, not lives to eat.
So when we moved my aging mom in to live with us, I so looked forward to having mom prepare dinners. I hadn’t inherited her culinary skills nor interest in food preparation. I thought, “At last, my hubby will get to eat delicious, flavourful dishes and just maybe, he won’t slop ketchup on everything”, since ketchup on everything tasted better than anything I served up. (He told me later, by the way, that it wasn’t my cooking: he just loves ketchup!) Okay, whatever!
Anyway, at first, everything was great. We all enjoyed mom’s dinners until one night when I put a fork-full of boiled potatoes into my mouth. All I could taste was salt! I spat them out when mom wasn’t looking and rolled my eyes at John. I stabbed my fork into the green beans. Same thing. My God. What was she doing?
“Mom?” I asked a little hesitantly…she had reached the cranky old age of 78 and wasn’t all that well. “Why don’t you boil the veges in just water, no salt, and let us salt to our taste?”
“Because the food has no flavour if I cook it that way!” She snapped with an indignant hrmumph.
“Well…this way, all it tastes like is salt…lots of it, “ I protested.
“You’ve never complained before,” she countered. “So why now?”
“Well, it’s never been as salty as this. Have you tasted the potatoes and beans yet?”
Mom put some of each into her mouth, looked at me, and asked: “What’s wrong with them? Taste wonderful to me!”
That’s when I knew my days of letting mom cook dinners were numbered. Every time she cooked, none of us could eat it because of the overload of salt. I realized then what I’d always heard about old people was true: they lose their taste buds and over-salt food to try and enjoy it. Unfortunately, when I started cooking again, mom never stopped complaining that my food was flavourless. We’d watch wide-eyed as she tipped mounds of salt over anything I served her.
I remember that now as over the past few years, I too have been enjoying my food less and less…unless someone else cooks it. Hubby and I are both in our 70’s. Everything tastes so bland and boring, and poor old hubby must go through a dozen big bottles of ketchup a year. So one night when my elder daughter had invited us over for dinner…it was fantastic…seeing how much I was enjoying it, she suggested I start using spices from EPICURE in my cooking.
“Spices? You know how I can’t handle anything spicy Kim. Indigestion, remember?”
“How do you think I made what you’re obviously loving right now?” She smiled.
“Epicure?” I asked.
“You bet mom! Their range is out of this world. Not only that, but come see what they tell you on their website about their offerings.”
We slipped over to the EPICURE SITE and read this:
“Our products are 100% gluten free and Epicure is a nut-free facility. We are sugar and sodium conscious. Many products are Kosher Check certified.
Over 65% of our products are Non-GMO Project Verified and the list is still growing! Epicure globally sources only non-irradiated ingredients.
You won’t find things like high fructose corn syrup, preservatives, artificial colours, and gluten in any of our products. Our recipes utilize whole, real foods, not processed alternatives, and many products are low or no-sodium.”
That, plus the fact that EPICURE is a Canadian company (and I live in Canada…sorry if YOU don’t!) was all I needed to give cooking with Epicure a try. I immediately joined the company as a consultant (to save 25% on their already affordable products of course) and received the fabulous kit shown in this photo for only $99.
Now, and I say this with complete honesty, suddenly, I’m not only enjoying eating what I cook again, but enjoying actually cooking and experimenting with EPICURE.
Most recently, I made the most amazing Keto Breakfast Muffins (shown here) using the base recipe you can find in the Keto Crazy section of this Vianvi website using Epicure’s “Cheese, Chives and Bacon Dip”.
When Kim tasted those, she flipped, screaming “Recipe please!” Then, just yesterday she begged me to make another batch for an afternoon on the boat with a friend. So this time, I tossed in some of the Guacomole and 3-onion dip mix as well. Turned out perfectly!
Right now, I can’t wait for my first big order of product to arrive from Epicure. I’m looking forward to making my own Epicure Caesar, Greek and Apple-Beet salad dressings along with sprinkling some of their Asian Umami Nutritional Yeast onto my greens. And Epicure’s RECIPE section has me drooling.
Did I mention I’m suddenly enjoying cooking for the first time in a long time? Thanks EPICURE!