Gluten-Free Events Calendar
If it’s gluten free and happening in Victoria, Vancouver Island or the Gulf Islands, you’ll find it listed here! From tastings to contests, farmer’s markets to food trucks – this is your calendar to Gluten-Free Paradise! Join Victoria’s Gluten-Free Foodies and add a new restaurant – and possibly a new gluten-free friend – to your repertoire!
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
About the Sourdough
This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
About the Ferments
Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Kaitlin Chamberlin
Workshops
Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
About the Sourdough
This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
About the Ferments
Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Kaitlin Chamberlin
Workshops
Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
About the Sourdough
This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
About the Ferments
Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Kaitlin Chamberlin
Workshops
Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
- 2nd Wednesdays – Oak Bay Night Market July 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
About the Sourdough
This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
About the Ferments
Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Kaitlin Chamberlin
Workshops
Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
- 2nd Wednesdays – Oak Bay Night Market July 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
About the Sourdough
This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
About the Ferments
Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Kaitlin Chamberlin
Workshops
Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
- 2nd Wednesdays – Oak Bay Night Market 4 – 8pm. June 12, July 10, August 14 & September 12 from 4-8pm
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
About the Sourdough
This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
About the Ferments
Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Kaitlin Chamberlin
Workshops
Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
- 2nd Wednesdays – Oak Bay Night Market July 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
About the Sourdough
This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
About the Ferments
Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Kaitlin Chamberlin
Workshops
Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
- 2nd Wednesdays – Oak Bay Night Market July 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
About the Sourdough
This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
About the Ferments
Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Kaitlin Chamberlin
Workshops
Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
- 2nd Wednesdays – Oak Bay Night Market 4 – 8pm. June 12, July 10, August 14 & September 12 from 4-8pm
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
About the Sourdough
This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
About the Ferments
Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Kaitlin Chamberlin
Workshops
Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
Saturday, July 22nd – Deadlift for Dogs 11am – 5pm
Truth Gym at 1035 Alston for the Raincoast Dog Rescue Charity Event
A taste of New Zealand in the heart of Vancouver Island!
Mix strawberries, blueberries, raspberries, blackberries, mixed berries, banana, mango or pineapple with ice cream or vegan soft serve. Served in a gluten-free, vegan waffle cone. No added colours, flavours or sugar.
Often at Nanaimo’s Departure Bay Beach but please confirm at Mizu’s Facebook Page or Instagram Account for daily locations and times!
For years, Jamie Lynn has been obsessed with owning her own ice cream trailer. Lucky for us, she made her dreams – and ours – come true! Catch her before she flies away to chase another dream – obtaining her pilots’s license!
Jamie and her husband Vinny, a heavy-duty mechanic by trade, built the ice cream trailer from scratch, then decorated it with images ofd beautiful berries. You can’t miss it at Departure Bay Beach in Nanaimo or at a host of special events. Look for the line up!
Book Mizu for your next celebration! Mizu Real Fruit Ice Cream Facebook • Instagram • Mizurealfruiticecream@gmail.com • 1-250-319-5212
The Soft Serve – You Choose!
- Gluten-free, 100% Canadian, vanilla ice cream soft serve is made with premium ingredients by Island Farms.
- Gluten-free, vegan, vanilla soft serve is made with coconut oil and Nora’s Creamy Cashew Milk.
- If you would like vegan soft serve, ask for a fresh, ‘Gem Stir Stick.’
- Choose your favourite fruit. Mizu is happy to offer combos or mixes!
- Enjoy your soft serve in a gluten-friendly cone, a gluten cone, or in a bowl!
Coming soon! Special flavours like Hokey Pokey Toffee in a pint, special orders & pre-ordering.
The Cones!
- ‘Unique Cake (gluten) Waffle Cones’ and ‘Gluten-Friendly Waffle Cones’ are dairy-free, egg-free and ‘vegan-friendly.’
- Made in a facility in Metro Vancouver that has been making waffle cones since 1982.
- Gluten-friendly cones are made with documented to be gluten-free rice flour, arrowroot, soy lecithin, canola oil & cellulose.
- Shared equipment is blown off and thoroughly scrubbed between gluten and gluten-friendly production.
- Packaging is colour-coded to clearly identify gluten & gluten-friendly cones.
The Trailer!
- On the trailer, gluten-friendly cones are stored in a LOCKED dedicated cupboard, separate from gluten cones.
- When you make your dietary needs known upon ordering, staff will wash their hands and put on clean gloves before handling the cone.
- Choose your fruit flavour, mixed with ice cream or vegan soft serve.
Why Mizu!
- Named after Jamie & Vinny’s beloved Belgian Malinois!
- Got a pup? Ask for Mizu’s ‘Pet-Friendly Dog Scoop’ made with a Sugar-Free Cake Cone, scoop of ice cream and a dog treat on top!
- 50% of Mizu’s ‘Pet-Friendly Dog Scoop’ sales are donated to Sooke’s Raincoast Dog Rescue.
What is the New Zealand connection?
- Mizu’s Little Gem Mixer has made New Zealand famous for its soft serve! Components are easy to remove and completely washable. What’s not to love!
🌱 Look for the Ulivit Booth at Saturday’s Positively Vegan VegFest at Maffeo Sutton Park in Nanaimo! 10am to 5pm.
🌱 Special festival pricing on Magic Mix of Six Plant-Based Veggie Chunks & Crumbles!
🌱 Pure Prairie, West Coast BBQ, Cowgirl Steak, Pure Prairie, Taco Tuesday & Shakshuka BrEGGfast Scramble!
🌱 Made from pulses (dried beans, peas, lentils, chickpeas) + simple seasonings!
🌱 Gluten-free, soy-free, non-gmo, vegan, nut-free, dairy-free, preservative-free.
Crafted in British Columbia, ulivit (pronounced you-live-it) plant-based veggie bites & crumbles are a perfect fit for your favorite ground meat, chicken, or scrambled egg recipes! Swap – or add – ulivit’s farm fresh superfood and make your taste buds & body happy!
Made with pulses from the legume family – dry beans, peas, lentils and chickpeas! Rich in protein, fibre, antioxidants, vitamins, and minerals, ulivit’s products are naturally gluten-free, cholesterol-free, allergen-friendly, keto-friendly, low in fat and have a low glycemic index.
ulivit.ca • Store Locator • Facebook • Instagram • TikTok • hello@ulivit.ca
Buy ulivit Online – Free shipping anywhere in Canada!
Click to learn more
Magic Eats – Cowgirl Steak Protein Chunks
- Giddyup partner, salty, tender & sooo delicious. Aged at least 3 months on the farm. Our steak is a crop above the rest.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, mustard, onion. (Contains Mustard)
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – West Coast BBQ Protein Chunks
- Sweet & spicy with that West Coast Flavour.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, brown sugar, onion.
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Crumbles
- Unseasoned plant crumbles for your palates culinary adventures. Make bowls, meat loaf, lasagna, anything you would add ground beef, chicken, turkey, pork, eggs, veggies, legumes or beans to.
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 72 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Chunks
- Unseasoned plant chunks for your palate’s culinary adventures.
- Make Chick’n, Pork, Donairs, Bulgogi. Like your fav sneaks, it … goes well with uhm … everything!
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 20 gr of protein
- Order here!
Click to learn more
Magic Eats – Taco Tuesday Protein Crumbles
- Great for Taco Tuesday, Taco Wednesday, Taco Thursday, Taco Friday, Taco Saturday, Taco Sunday, Taco Monday. OK – Everyday!
- Also d’lish on burritos, bowls, meat loaf, and more!
- Ingredients: Pulse pea protein, onion, spices, herbs, canola oil, sea salt, garlic.
- 95 gr of protein
- Order here!
Click to learn more
Magic Eats – Shakshuka BrEGGfast ScramBle Protein Crumbles
- Shak-shoo-Kuh! A bright, spicy start to the day in North Africa and the Middle East.
- A fresh combo of chunky tomatoes, onions, and oh so very delicious Magic Eats. So satisfying, serve it for breakfast, lunch, or dinner.
- Ingredients: Pulse Pea Protein, spices, herbs, natural flavour, garlic, sea salt.
- 95 gr of protein
- Order now!
- All the flavours for your culinary adventures! Fun for the whole family
- 1 package of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
- All the flavours for your culinary adventures! Fun for the whole family :)
- 2 packages of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
Hi! We’re Laura & Carla!
We’re the sister duo behind ulivit (pronounced you-live-it) and we’re passionate about healthy foods! Crafted in beautiful British Columbia. We grew up in sunny Saskatchewan, land of living skies and endless regenerative farm fields. We learned as kids that food doesn’t magically appear at the grocery store, it grows in our backyard.
As adults, while Laura was working in healthcare, we learned first-hand how what we eat can significantly impact our health. Dropping in on nutrition classes, Laura was introduced to the thing that would change our lives forever… protein packed pulses.
These little plants can feed the world and save our planet! Thus began our passion for pulses and the creation of ulivit where we are trying to share the incredible benefits of Canadian-grown pulses with everyone. Learn more here …
🌱 Look for the Ulivit Booth at Esquimalt Farmer’s Market at the Gorge in Esquimalt from 4:30 to 7:30 July 31 • August 7, 14, 21, & 28 • September 4
Crafted in British Columbia, ulivit (pronounced you-live-it) plant-based veggie bites & crumbles are a perfect fit for your favorite ground meat, chicken, or scrambled egg recipes! Swap – or add – ulivit’s farm fresh superfood and make your taste buds & body happy!
Made with pulses from the legume family – dry beans, peas, lentils and chickpeas! Rich in protein, fibre, antioxidants, vitamins, and minerals, ulivit’s products are naturally gluten-free, cholesterol-free, allergen-friendly, keto-friendly, low in fat and have a low glycemic index.
Gluten-free, soy-free, non-gmo, vegan, nut-free, dairy-free, preservative-free.
ulivit.ca • Store Locator • Facebook • Instagram • TikTok • hello@ulivit.ca
Buy ulivit Online – Free shipping anywhere in Canada!
Click to learn more
Magic Eats – Cowgirl Steak Protein Chunks
- Giddyup partner, salty, tender & sooo delicious. Aged at least 3 months on the farm. Our steak is a crop above the rest.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, mustard, onion. (Contains Mustard)
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – West Coast BBQ Protein Chunks
- Sweet & spicy with that West Coast Flavour.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, brown sugar, onion.
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Crumbles
- Unseasoned plant crumbles for your palates culinary adventures. Make bowls, meat loaf, lasagna, anything you would add ground beef, chicken, turkey, pork, eggs, veggies, legumes or beans to.
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 72 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Chunks
- Unseasoned plant chunks for your palate’s culinary adventures.
- Make Chick’n, Pork, Donairs, Bulgogi. Like your fav sneaks, it … goes well with uhm … everything!
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 20 gr of protein
- Order here!
Click to learn more
Magic Eats – Taco Tuesday Protein Crumbles
- Great for Taco Tuesday, Taco Wednesday, Taco Thursday, Taco Friday, Taco Saturday, Taco Sunday, Taco Monday. OK – Everyday!
- Also d’lish on burritos, bowls, meat loaf, and more!
- Ingredients: Pulse pea protein, onion, spices, herbs, canola oil, sea salt, garlic.
- 95 gr of protein
- Order here!
Click to learn more
Magic Eats – Shakshuka BrEGGfast ScramBle Protein Crumbles
- Shak-shoo-Kuh! A bright, spicy start to the day in North Africa and the Middle East.
- A fresh combo of chunky tomatoes, onions, and oh so very delicious Magic Eats. So satisfying, serve it for breakfast, lunch, or dinner.
- Ingredients: Pulse Pea Protein, spices, herbs, natural flavour, garlic, sea salt.
- 95 gr of protein
- Order now!
- All the flavours for your culinary adventures! Fun for the whole family
- 1 package of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
- All the flavours for your culinary adventures! Fun for the whole family :)
- 2 packages of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
Hi! We’re Laura & Carla!
We’re the sister duo behind ulivit (pronounced you-live-it) and we’re passionate about healthy foods! Crafted in beautiful British Columbia. We grew up in sunny Saskatchewan, land of living skies and endless regenerative farm fields. We learned as kids that food doesn’t magically appear at the grocery store, it grows in our backyard.
As adults, while Laura was working in healthcare, we learned first-hand how what we eat can significantly impact our health. Dropping in on nutrition classes, Laura was introduced to the thing that would change our lives forever… protein packed pulses.
These little plants can feed the world and save our planet! Thus began our passion for pulses and the creation of ulivit where we are trying to share the incredible benefits of Canadian-grown pulses with everyone. Learn more here …
🌱 Look for the Ulivit Booth at Sidney Street Market from 5:30 to 8:30 August 3, 10, 17, 24 & 31 • September 7 & 14
Crafted in British Columbia, ulivit (pronounced you-live-it) plant-based veggie bites & crumbles are a perfect fit for your favorite ground meat, chicken, or scrambled egg recipes! Swap – or add – ulivit’s farm fresh superfood and make your taste buds & body happy!
Made with pulses from the legume family – dry beans, peas, lentils and chickpeas! Rich in protein, fibre, antioxidants, vitamins, and minerals, ulivit’s products are naturally gluten-free, cholesterol-free, allergen-friendly, keto-friendly, low in fat and have a low glycemic index.
Gluten-free, soy-free, non-gmo, vegan, nut-free, dairy-free, preservative-free.
ulivit.ca • Store Locator • Facebook • Instagram • TikTok • hello@ulivit.ca
Buy ulivit Online – Free shipping anywhere in Canada!
Click to learn more
Magic Eats – Cowgirl Steak Protein Chunks
- Giddyup partner, salty, tender & sooo delicious. Aged at least 3 months on the farm. Our steak is a crop above the rest.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, mustard, onion. (Contains Mustard)
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – West Coast BBQ Protein Chunks
- Sweet & spicy with that West Coast Flavour.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, brown sugar, onion.
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Crumbles
- Unseasoned plant crumbles for your palates culinary adventures. Make bowls, meat loaf, lasagna, anything you would add ground beef, chicken, turkey, pork, eggs, veggies, legumes or beans to.
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 72 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Chunks
- Unseasoned plant chunks for your palate’s culinary adventures.
- Make Chick’n, Pork, Donairs, Bulgogi. Like your fav sneaks, it … goes well with uhm … everything!
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 20 gr of protein
- Order here!
Click to learn more
Magic Eats – Taco Tuesday Protein Crumbles
- Great for Taco Tuesday, Taco Wednesday, Taco Thursday, Taco Friday, Taco Saturday, Taco Sunday, Taco Monday. OK – Everyday!
- Also d’lish on burritos, bowls, meat loaf, and more!
- Ingredients: Pulse pea protein, onion, spices, herbs, canola oil, sea salt, garlic.
- 95 gr of protein
- Order here!
Click to learn more
Magic Eats – Shakshuka BrEGGfast ScramBle Protein Crumbles
- Shak-shoo-Kuh! A bright, spicy start to the day in North Africa and the Middle East.
- A fresh combo of chunky tomatoes, onions, and oh so very delicious Magic Eats. So satisfying, serve it for breakfast, lunch, or dinner.
- Ingredients: Pulse Pea Protein, spices, herbs, natural flavour, garlic, sea salt.
- 95 gr of protein
- Order now!
- All the flavours for your culinary adventures! Fun for the whole family
- 1 package of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
- All the flavours for your culinary adventures! Fun for the whole family :)
- 2 packages of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
Hi! We’re Laura & Carla!
We’re the sister duo behind ulivit (pronounced you-live-it) and we’re passionate about healthy foods! Crafted in beautiful British Columbia. We grew up in sunny Saskatchewan, land of living skies and endless regenerative farm fields. We learned as kids that food doesn’t magically appear at the grocery store, it grows in our backyard.
As adults, while Laura was working in healthcare, we learned first-hand how what we eat can significantly impact our health. Dropping in on nutrition classes, Laura was introduced to the thing that would change our lives forever… protein packed pulses.
These little plants can feed the world and save our planet! Thus began our passion for pulses and the creation of ulivit where we are trying to share the incredible benefits of Canadian-grown pulses with everyone. Learn more here …
🌱 Look for the Ulivit Booth at Esquimalt Farmer’s Market at the Gorge in Esquimalt from 4:30 to 7:30 July 31 • August 7, 14, 21, & 28 • September 4
Crafted in British Columbia, ulivit (pronounced you-live-it) plant-based veggie bites & crumbles are a perfect fit for your favorite ground meat, chicken, or scrambled egg recipes! Swap – or add – ulivit’s farm fresh superfood and make your taste buds & body happy!
Made with pulses from the legume family – dry beans, peas, lentils and chickpeas! Rich in protein, fibre, antioxidants, vitamins, and minerals, ulivit’s products are naturally gluten-free, cholesterol-free, allergen-friendly, keto-friendly, low in fat and have a low glycemic index.
Gluten-free, soy-free, non-gmo, vegan, nut-free, dairy-free, preservative-free.
ulivit.ca • Store Locator • Facebook • Instagram • TikTok • hello@ulivit.ca
Buy ulivit Online – Free shipping anywhere in Canada!
Click to learn more
Magic Eats – Cowgirl Steak Protein Chunks
- Giddyup partner, salty, tender & sooo delicious. Aged at least 3 months on the farm. Our steak is a crop above the rest.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, mustard, onion. (Contains Mustard)
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – West Coast BBQ Protein Chunks
- Sweet & spicy with that West Coast Flavour.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, brown sugar, onion.
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Crumbles
- Unseasoned plant crumbles for your palates culinary adventures. Make bowls, meat loaf, lasagna, anything you would add ground beef, chicken, turkey, pork, eggs, veggies, legumes or beans to.
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 72 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Chunks
- Unseasoned plant chunks for your palate’s culinary adventures.
- Make Chick’n, Pork, Donairs, Bulgogi. Like your fav sneaks, it … goes well with uhm … everything!
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 20 gr of protein
- Order here!
Click to learn more
Magic Eats – Taco Tuesday Protein Crumbles
- Great for Taco Tuesday, Taco Wednesday, Taco Thursday, Taco Friday, Taco Saturday, Taco Sunday, Taco Monday. OK – Everyday!
- Also d’lish on burritos, bowls, meat loaf, and more!
- Ingredients: Pulse pea protein, onion, spices, herbs, canola oil, sea salt, garlic.
- 95 gr of protein
- Order here!
Click to learn more
Magic Eats – Shakshuka BrEGGfast ScramBle Protein Crumbles
- Shak-shoo-Kuh! A bright, spicy start to the day in North Africa and the Middle East.
- A fresh combo of chunky tomatoes, onions, and oh so very delicious Magic Eats. So satisfying, serve it for breakfast, lunch, or dinner.
- Ingredients: Pulse Pea Protein, spices, herbs, natural flavour, garlic, sea salt.
- 95 gr of protein
- Order now!
- All the flavours for your culinary adventures! Fun for the whole family
- 1 package of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
- All the flavours for your culinary adventures! Fun for the whole family :)
- 2 packages of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
Hi! We’re Laura & Carla!
We’re the sister duo behind ulivit (pronounced you-live-it) and we’re passionate about healthy foods! Crafted in beautiful British Columbia. We grew up in sunny Saskatchewan, land of living skies and endless regenerative farm fields. We learned as kids that food doesn’t magically appear at the grocery store, it grows in our backyard.
As adults, while Laura was working in healthcare, we learned first-hand how what we eat can significantly impact our health. Dropping in on nutrition classes, Laura was introduced to the thing that would change our lives forever… protein packed pulses.
These little plants can feed the world and save our planet! Thus began our passion for pulses and the creation of ulivit where we are trying to share the incredible benefits of Canadian-grown pulses with everyone. Learn more here …
- 2nd Wednesdays – Oak Bay Night Market July 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
About the Sourdough
This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
About the Ferments
Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Kaitlin Chamberlin
Workshops
Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
- 2nd Wednesdays – Oak Bay Night Market July 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
About the Sourdough
This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
About the Ferments
Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Kaitlin Chamberlin
Workshops
Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
- 2nd Wednesdays – Oak Bay Night Market 4 – 8pm. June 12, July 10, August 14 & September 12 from 4-8pm
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
About the Sourdough
This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
About the Ferments
Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Kaitlin Chamberlin
Workshops
Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
🌱 Look for the Ulivit Booth at Sidney Street Market from 5:30 to 8:30 August 3, 10, 17, 24 & 31 • September 7 & 14
Crafted in British Columbia, ulivit (pronounced you-live-it) plant-based veggie bites & crumbles are a perfect fit for your favorite ground meat, chicken, or scrambled egg recipes! Swap – or add – ulivit’s farm fresh superfood and make your taste buds & body happy!
Made with pulses from the legume family – dry beans, peas, lentils and chickpeas! Rich in protein, fibre, antioxidants, vitamins, and minerals, ulivit’s products are naturally gluten-free, cholesterol-free, allergen-friendly, keto-friendly, low in fat and have a low glycemic index.
Gluten-free, soy-free, non-gmo, vegan, nut-free, dairy-free, preservative-free.
ulivit.ca • Store Locator • Facebook • Instagram • TikTok • hello@ulivit.ca
Buy ulivit Online – Free shipping anywhere in Canada!
Click to learn more
Magic Eats – Cowgirl Steak Protein Chunks
- Giddyup partner, salty, tender & sooo delicious. Aged at least 3 months on the farm. Our steak is a crop above the rest.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, mustard, onion. (Contains Mustard)
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – West Coast BBQ Protein Chunks
- Sweet & spicy with that West Coast Flavour.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, brown sugar, onion.
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Crumbles
- Unseasoned plant crumbles for your palates culinary adventures. Make bowls, meat loaf, lasagna, anything you would add ground beef, chicken, turkey, pork, eggs, veggies, legumes or beans to.
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 72 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Chunks
- Unseasoned plant chunks for your palate’s culinary adventures.
- Make Chick’n, Pork, Donairs, Bulgogi. Like your fav sneaks, it … goes well with uhm … everything!
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 20 gr of protein
- Order here!
Click to learn more
Magic Eats – Taco Tuesday Protein Crumbles
- Great for Taco Tuesday, Taco Wednesday, Taco Thursday, Taco Friday, Taco Saturday, Taco Sunday, Taco Monday. OK – Everyday!
- Also d’lish on burritos, bowls, meat loaf, and more!
- Ingredients: Pulse pea protein, onion, spices, herbs, canola oil, sea salt, garlic.
- 95 gr of protein
- Order here!
Click to learn more
Magic Eats – Shakshuka BrEGGfast ScramBle Protein Crumbles
- Shak-shoo-Kuh! A bright, spicy start to the day in North Africa and the Middle East.
- A fresh combo of chunky tomatoes, onions, and oh so very delicious Magic Eats. So satisfying, serve it for breakfast, lunch, or dinner.
- Ingredients: Pulse Pea Protein, spices, herbs, natural flavour, garlic, sea salt.
- 95 gr of protein
- Order now!
- All the flavours for your culinary adventures! Fun for the whole family
- 1 package of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
- All the flavours for your culinary adventures! Fun for the whole family :)
- 2 packages of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
Hi! We’re Laura & Carla!
We’re the sister duo behind ulivit (pronounced you-live-it) and we’re passionate about healthy foods! Crafted in beautiful British Columbia. We grew up in sunny Saskatchewan, land of living skies and endless regenerative farm fields. We learned as kids that food doesn’t magically appear at the grocery store, it grows in our backyard.
As adults, while Laura was working in healthcare, we learned first-hand how what we eat can significantly impact our health. Dropping in on nutrition classes, Laura was introduced to the thing that would change our lives forever… protein packed pulses.
These little plants can feed the world and save our planet! Thus began our passion for pulses and the creation of ulivit where we are trying to share the incredible benefits of Canadian-grown pulses with everyone. Learn more here …
🌱 Look for the Ulivit Booth at Esquimalt Farmer’s Market at the Gorge in Esquimalt from 4:30 to 7:30 July 31 • August 7, 14, 21, & 28 • September 4
Crafted in British Columbia, ulivit (pronounced you-live-it) plant-based veggie bites & crumbles are a perfect fit for your favorite ground meat, chicken, or scrambled egg recipes! Swap – or add – ulivit’s farm fresh superfood and make your taste buds & body happy!
Made with pulses from the legume family – dry beans, peas, lentils and chickpeas! Rich in protein, fibre, antioxidants, vitamins, and minerals, ulivit’s products are naturally gluten-free, cholesterol-free, allergen-friendly, keto-friendly, low in fat and have a low glycemic index.
Gluten-free, soy-free, non-gmo, vegan, nut-free, dairy-free, preservative-free.
ulivit.ca • Store Locator • Facebook • Instagram • TikTok • hello@ulivit.ca
Buy ulivit Online – Free shipping anywhere in Canada!
Click to learn more
Magic Eats – Cowgirl Steak Protein Chunks
- Giddyup partner, salty, tender & sooo delicious. Aged at least 3 months on the farm. Our steak is a crop above the rest.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, mustard, onion. (Contains Mustard)
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – West Coast BBQ Protein Chunks
- Sweet & spicy with that West Coast Flavour.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, brown sugar, onion.
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Crumbles
- Unseasoned plant crumbles for your palates culinary adventures. Make bowls, meat loaf, lasagna, anything you would add ground beef, chicken, turkey, pork, eggs, veggies, legumes or beans to.
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 72 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Chunks
- Unseasoned plant chunks for your palate’s culinary adventures.
- Make Chick’n, Pork, Donairs, Bulgogi. Like your fav sneaks, it … goes well with uhm … everything!
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 20 gr of protein
- Order here!
Click to learn more
Magic Eats – Taco Tuesday Protein Crumbles
- Great for Taco Tuesday, Taco Wednesday, Taco Thursday, Taco Friday, Taco Saturday, Taco Sunday, Taco Monday. OK – Everyday!
- Also d’lish on burritos, bowls, meat loaf, and more!
- Ingredients: Pulse pea protein, onion, spices, herbs, canola oil, sea salt, garlic.
- 95 gr of protein
- Order here!
Click to learn more
Magic Eats – Shakshuka BrEGGfast ScramBle Protein Crumbles
- Shak-shoo-Kuh! A bright, spicy start to the day in North Africa and the Middle East.
- A fresh combo of chunky tomatoes, onions, and oh so very delicious Magic Eats. So satisfying, serve it for breakfast, lunch, or dinner.
- Ingredients: Pulse Pea Protein, spices, herbs, natural flavour, garlic, sea salt.
- 95 gr of protein
- Order now!
- All the flavours for your culinary adventures! Fun for the whole family
- 1 package of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
- All the flavours for your culinary adventures! Fun for the whole family :)
- 2 packages of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
Hi! We’re Laura & Carla!
We’re the sister duo behind ulivit (pronounced you-live-it) and we’re passionate about healthy foods! Crafted in beautiful British Columbia. We grew up in sunny Saskatchewan, land of living skies and endless regenerative farm fields. We learned as kids that food doesn’t magically appear at the grocery store, it grows in our backyard.
As adults, while Laura was working in healthcare, we learned first-hand how what we eat can significantly impact our health. Dropping in on nutrition classes, Laura was introduced to the thing that would change our lives forever… protein packed pulses.
These little plants can feed the world and save our planet! Thus began our passion for pulses and the creation of ulivit where we are trying to share the incredible benefits of Canadian-grown pulses with everyone. Learn more here …
🌱 Look for the Ulivit Booth at Sidney Street Market from 5:30 to 8:30 August 3, 10, 17, 24 & 31 • September 7 & 14
Crafted in British Columbia, ulivit (pronounced you-live-it) plant-based veggie bites & crumbles are a perfect fit for your favorite ground meat, chicken, or scrambled egg recipes! Swap – or add – ulivit’s farm fresh superfood and make your taste buds & body happy!
Made with pulses from the legume family – dry beans, peas, lentils and chickpeas! Rich in protein, fibre, antioxidants, vitamins, and minerals, ulivit’s products are naturally gluten-free, cholesterol-free, allergen-friendly, keto-friendly, low in fat and have a low glycemic index.
Gluten-free, soy-free, non-gmo, vegan, nut-free, dairy-free, preservative-free.
ulivit.ca • Store Locator • Facebook • Instagram • TikTok • hello@ulivit.ca
Buy ulivit Online – Free shipping anywhere in Canada!
Click to learn more
Magic Eats – Cowgirl Steak Protein Chunks
- Giddyup partner, salty, tender & sooo delicious. Aged at least 3 months on the farm. Our steak is a crop above the rest.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, mustard, onion. (Contains Mustard)
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – West Coast BBQ Protein Chunks
- Sweet & spicy with that West Coast Flavour.
- Ingredients: Pulse pea protein, spices, herbs, sea salt, garlic, brown sugar, onion.
- 25 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Crumbles
- Unseasoned plant crumbles for your palates culinary adventures. Make bowls, meat loaf, lasagna, anything you would add ground beef, chicken, turkey, pork, eggs, veggies, legumes or beans to.
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 72 gr of protein
- Order here!
Click to learn more
Magic Eats – Pure Prairie Protein Chunks
- Unseasoned plant chunks for your palate’s culinary adventures.
- Make Chick’n, Pork, Donairs, Bulgogi. Like your fav sneaks, it … goes well with uhm … everything!
- Add your fav spices at the beginning, then soak, sizzle and share! Or add your fav sauces after the sizzle and serve!
- Ingredients: Pulse pea protein.
- 20 gr of protein
- Order here!
Click to learn more
Magic Eats – Taco Tuesday Protein Crumbles
- Great for Taco Tuesday, Taco Wednesday, Taco Thursday, Taco Friday, Taco Saturday, Taco Sunday, Taco Monday. OK – Everyday!
- Also d’lish on burritos, bowls, meat loaf, and more!
- Ingredients: Pulse pea protein, onion, spices, herbs, canola oil, sea salt, garlic.
- 95 gr of protein
- Order here!
Click to learn more
Magic Eats – Shakshuka BrEGGfast ScramBle Protein Crumbles
- Shak-shoo-Kuh! A bright, spicy start to the day in North Africa and the Middle East.
- A fresh combo of chunky tomatoes, onions, and oh so very delicious Magic Eats. So satisfying, serve it for breakfast, lunch, or dinner.
- Ingredients: Pulse Pea Protein, spices, herbs, natural flavour, garlic, sea salt.
- 95 gr of protein
- Order now!
- All the flavours for your culinary adventures! Fun for the whole family
- 1 package of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
- All the flavours for your culinary adventures! Fun for the whole family :)
- 2 packages of each of the following:
Chunks: Pure Prairie, West Coast BBQ, Cowgirl Steak
Crumbles: Pure Prairie, Taco Tuesday, Shakshuka BrEGGfast Scramble - Order now!
Hi! We’re Laura & Carla!
We’re the sister duo behind ulivit (pronounced you-live-it) and we’re passionate about healthy foods! Crafted in beautiful British Columbia. We grew up in sunny Saskatchewan, land of living skies and endless regenerative farm fields. We learned as kids that food doesn’t magically appear at the grocery store, it grows in our backyard.
As adults, while Laura was working in healthcare, we learned first-hand how what we eat can significantly impact our health. Dropping in on nutrition classes, Laura was introduced to the thing that would change our lives forever… protein packed pulses.
These little plants can feed the world and save our planet! Thus began our passion for pulses and the creation of ulivit where we are trying to share the incredible benefits of Canadian-grown pulses with everyone. Learn more here …
