So fresh and so, so clean

I think like I’ve tried every brand of cleanser, toner, pore minimizer, zit zapper and moisturizer that’s on the market. It’s wasn’t commitment issues so much as lack lustre experiences that kept me flip-flopping. That is, until I found Tiber River Naturals thanks to the recommendation of a lovely friend!

My love affair  started with baking soda deodorant (I’m a hippy I know), and quickly moved to lip balm and face wash. All of their products are handmade from natural ingredients and Tiber River is a locally owned and operated business. The storefronts, on Academy and Kenaston, are part spa and part beauty product boutique.

What caught my attention was the prime ingredients such as pomegranate, lavender and olive oil that are infused into a wide variety of products. The scents in all of the products are pleasantly muted which isn’t often the case with natural products (the headache inducing aroma of Lush comes to mind). And this is a plus: every product I’ve used from Tiber River has lasted longer than anything I’ve bought at a drugstore, making the pricier products a better bang for your buck.

Oh and gents it’s not all perfume and pretty things, Tiber River has a substantial men’s section too! Your beards and mo’staches will smell like roses (ladies, you’re welcome)!

Canning Salsa

Tomatoes Blackened Simmering cans Jars


A week ago I had too many tomatoes, and now I have a years worth of salsa! Last week I had dinner with my parents, who sent me home with a giant bundle of tomatoes from my aunt’s garden. I had already been planning on canning something this fall so this plethora of t’maters was the perfect excuse.

I should let you know that this was my first attempt at canning. And after reading stacks of articles about proper canning techniques I was very careful to follow all the directions I found, as closely as I could. I bought canning tongs and new cans but didn’t purchase a canning rack for processing the cans. Instead I placed a dishtowel underneath the jars to prevent them from getting too hot while they were boiling. Not all of my cans sealed properly (I found some simple tests for seals here), so I reprocessed them the next day for another 15 minutes.

This recipe is fairly mild but really flavourful, and the process is pretty quick once you have your workspace prepped. I didn’t have any anaheim peppers as the recipe called for so I substituted yellow bell peppers and broiled their skins off in the oven.

Canned Tomato Salsa

I used this recipe


5 lbs tomatoes (about 10 cups)
1 lb peppers (about 2 cups)
3 Jalapeño chilies, seeded & stems removed (or keep seeds for lots o’ spice)
1 1/2 cups chopped onion
3 cloves minced garlic
1 cup apple cider vinegar
1/2 cup loosely packed fresh cilantro
2 tsp dried oregano
1/2 tsp ground cumin
2 tsp salt
1-2 tsp sugar or more (depending on taste)

Canning Equipment Needed

5-6 pint sized canning jars (I used 12 1/2 pint jars), with rings and new lids
1 very large stockpot (not aluminum because acidity will corrode pot)
1 steamer rack (or dish towel like I described above)
Canning tongs to lift jars out of hot water


1. Place jars in canning pot and fill with water until the lip of the jars are covered. Bring water to a simmer for 10 minutes, and keep jars in the warm water until you’re ready to fill them. Have a kettle filled with water ready to boil so you can sterilize the lids right before canning.

2. If you have a gas range you can roast your peppers over the flame, but if not you can broil the peppers in the oven until their skin is black. Once they have cooled gently rub off the outer skin and discard.

3. Prepare the tomatoes. You can do this on a grill or you can broil the tomatoes as well by halving them and placing them skin-side up on a baking sheet. You can also blanch them to remove the skins but this is the least flavourful way of getting the skins off. To blanch anything means to place it in boiling water for a short amount of time and then moving them to an ice bath, the skins will come off easily.

4. Put all of the ingredients into a large stainless steel pot. Bring to a boil and then simmer, uncovered for about 10 minutes.

5. While salsa is cooking, place the jar lids in a bowl of boiled water and cover to sterilize them.

6. Adjust seasonings. If too acidic add more sugar, if too sweet add more vinegar. You can also use an immersion blender if you prefer your salsa smooth instead of chunky.

7. Ladle salsa into jars, leaving about 1/2 inch of room on the top. Wipe the mouths with a clean paper towel to get rid of any salsa bits. Place the lids on and screw on the rings but make sure you don’t over-tighten since air needs to escape during the next step.

8. Place the jars back into the large pot that was keeping them warm. Cover the jars with at least 1 inch of water and bring to a boil. Process for 15 minutes and turn off the heat, let the jars sit in the water for another 5 minutes. Remove the jars using the canning tongs and let them sit on the counter until completely cool. You should hear lots of popping sounds as the jars create vacuum seals. Check your cans before storing them in a cool dry place, if any aren’t sealed properly you can reprocess them. Canned salsa should be eaten within a year so remember to write dates on your jars somewhere.



Hemp and Honey Granola

Oatmeal - Bowl Oatmeal - Ingredients Oatmeal - Yogurt

Since the end of August my morning routine of waking up at 11 and leisurely sipping coffee has done a complete 180. Now, I wake up hours before I leave the house so I can be aware of current events and look presentable for class. I’ve also become less inclined to make myself a decent breakfast, but that’s where granola comes in!

It’s easy to do ahead and make a lot of, and it’s delicious over a big bowl of fruit and yogurt. The recipe I use is adapted from a recipe I found on The Daring Gourmet. The added hemp protein is from Manitoba Harvest, which has a wide variety of edible hemp products that are grown, and processed, in Manitoba. As well, the honey I used is from Honey-Glo Apiaries in Anola, MB, and can be found at either of the Tall Grass Bakery locations.

Hemp and Honey Granola

Makes 6 cups


4 cups raw oats (not quick or instant)
¾ cup unsweetened dried flaked coconut
⅓ cup chopped or sliced almonds
3 tablespoons sunflower seeds (I used pumpkin seeds)
1 tablespoon flax seeds
1 tablespoon sesame seeds
⅓ cup raw honey
3 tablespoons extra virgin coconut oil
1/4 cup hemp protein powder
1 cup assorted dried fruit, like apricots, raisins, cranberries, cherries, pineapple, dates, etc. (I used apricots and cranberries)


  1. Preheat the oven to 325 degrees F.
  2. Place the oats in a large mixing bowl. Add the coconut flakes, nuts and seeds and stir to combine.
  3. Place the honey and coconut oil in a small saucepan and bring to a boil. Boil for one minute and remove from heat.
  4. Pour honey mixture over the oat mixture and stir until coated.
  5. Spread the granola out on a large baking sheet. Bake for 20-25 minutes or until lightly toasted, stirring every few minutes to prevent burning.
  6. Let the granola cool completely then add the dried fruits and stir to combine.
  7. Store in an airtight container. Keeps for about a week.

Watch your granola very carefully, I’ve burnt many a batch walking away for to long!