It looks like spring has finally sprung!

We are doing some spring cleaning ourselves, and are pleased to offer a variety of discounted items at a vastyly reduced price to make room for all the tasty new products arriving. We are also featuring our first ever BOGO sale for select oils and vinegars. It's a great time to experiment with a flavoured oil or an aged balsamic vinegar to create something new!

GMOs: To go or not to go?

• Galloway's has made the commitment to transition to being a GMO-free company. GMOs - or genetically modified/engineered organisms - are the plants or animals altered through the gene splicing techniques of biotechnology to merg DNA from different species. 
• The safety of GMO foods is unrpoven, and a growing body of research connects these foods with health concerns and environmental damage. For this reason, most developed nations (with the exception of Canada and the United States) have policies requiring mandatory labeling of GMO foods, and some have issued bans on GMO food production and imports. 
• Because mandatory GMO labelling in Canada is five years away, Canadians are often unaware that the foods they choose contain GMO ingredients. It is this basic right to choice that is behind the growing movement to avoid GMOs, or at the very least have GMO foods labeled.
• What do you think? Take our quick GMO poll and tell us! 
• In partnership with Organic Lives, we are proud to be an industry leader as the Lower Mainland's first totally GMO-free store. 

May is Celiac Awareness Month!

• Join Preet Marwaha from OrganicLives for some informative sessions on What's Great About Going Gluten-Free!

Introduction to Gluten and Gluten-Free:

Thursday, May 2nd (Burnaby Store) 5:30 - 7:00 PM

Click HERE to register. 

Thursday, May 9th (Burnaby Store) 5:30 - 7:00 PM

Click HERE to register. 

Living a Gluten Free Lifestyle:

Thursday, May 16th (Burnaby Store) 5:30 - 7:00 PM

***The May 16th event has been cancelled, and will be rescheduled at a later date.***

SALE: Milk Chocolate Callebaut and Tahitian Vanilla Beans: 50% OFF!

• Vanilla Beans (2), Tahitian: reg: $5.99, sale: $2.99
• Vanilla Beans (4 oz), Tahitian: reg: $44.00, sale: $29.99
• The 4 oz pacakge contains 16-20 vanilla beans

Vanilla Sugar

Vanilla sugar is very easy to make. Simply scrape the inside of a vanilla bean or the entire pod into two cups of sugar, seal it airtight, and let it sit for two weeks so that the sugar gets infused with the flavourful vanilla.

But... when you don't have time to wait, here's a quick and easy way to get a similar result.

Ingredients

• One whole vanilla bean
• One cup of vanilla sugar 

Directions

1. Split the vanilla bean in half, lengthwise and scrape the seeds out with a knife. You will use both the seeds and the outside of the bean.
2. Put one cup of sugar into a food processor.
3. Put the seeds and the outside of the bean into the food processor.
4. Pulse several times until all the seeds are incorporated.
5. Pour the sugar through a sieve (to remove the large pieces) into a container. Put a lid on it and store until needed. 

Uses

• Crème Brulée, of course
• Use in vanilla-flavoured cakes or puddings
• Put in coffee
• Sprikle on fruit
• Use it with cocoa powder to make hot chocoalte
• Put in a small jar with a label and give as a hostess gift

Easy Chocolate Crème Brulée 

This is an easy and delicious recipe for those special occasions. For an elegant presentation, top with a few raspberries and a mint sprig.

Ingredients

• 1 quart heavy cream
• 1/2 cup white sugar
• 1 vanilla pod, seeded (save the pod for vanilla sugar!)
• 9 egg yolks
• 1/2 cup Callebaut Milk Chocolate (chopped into small pieces)
• 2 tbsps vanilla sugar, or as needed 

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.
2. Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate, and set aside for 5 minutes. 
3. Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the centre is just set, 15 - 20 minutes. Remove from the oven, and allow to cool for 45 minutes, then place into the refridgerator, and chill until cold, about 6 hours. 
4. Place oven rack in topmost position. Turn oven broil.
5. Sprinkle the tops of each creme brulee with vanilla sugar until evenly coated, gently pouring off excess sugar. Place ramekins onto a baking sheet, and palce under the broiler untilt he suggar bubbles and turns a light caramel brown. Serve immediately. 

Burnaby store on the way to Gluten Free!

• Our Burnaby packing facility facility is now wheat free! We have moved all wheat items to our Richmond packaging facility as the first step in having Burnaby a dedicated gluten-free facility. We will continue to offer packaged wheat products, but are now one step closer to our Gluten-Free Certification. 

Stay tuned for our new improved wesbtie! Coming soon.