Monthly Archives: June 2016

My Shanti – by Vikram Vij 


Happy Tuesday great foodie friends. Just an update to a wonderful newer restaurant in our South Surrey community. 

There is no mistake that the outside of My Shanti will catch your attention! The outside is proudly sparkling and those “sequin” like discs move with the wind and glisten with the sun or light. 

My Shanti means “my peace” and that is defined as soon as you enter the door. 


The beautiful tapestry filling the main wall tells a story of peace and friendship. Now that you are literally in Chef Vikram’s and Bena’s dining room / living room settle in for a dining experience of a flavor ride thorough India with a twist of having My Shanti and Chefs twist of dishes from yesteryear growing up. 

The beginning of your flavor experience starts hours before entering the dining room. 


The magic starts in the kitchen where the chefs are creating fan favorites as well as new dishes with a twist and house made from the freshest ingredients possible. Some of the fun is seeing it all beginning from the spice pallet and then what shows up the table to tingle your tastebuds. 

My shanti is now open for Lunch Thursday – Sunday and now that the summer weather is settling in the great patio is also now open. 


We really need to be thankful for the diversity of culinary choices that are now in our community and take advantage of them being in our back yard. 

We shouldn’t just “eat” and I think you know what I mean. Rather you should eat real food and take the time to experience the diverse flavors that dance across your mouth and warm your tummy.  The measure for me is if I have a great and quality meal made from real food and seasoned with true spices that create flavors rather than the known flavor enhancers that aren’t healthy, and go home not feeling bloated or God forbid guilty then I know I have just had a quality dining experience. 

Bena and her team have created a perfect summer lunch menu including this flavor packed Naanwhich – yes I said Naanwhich filled with wild boar, lamb and topped with masala paneer and pickled onions, tomatoes, spinach and mint yogurt and accompanied with cassava fries! 


A perfect measure of restaurantuers that care about your experience is coming around your table and truly asking of your are enjoying your dish. You will see either Bena or Vikram walking through the dining room doing just that. Taking the time to honor those who grace your doors is something that we deserve! We work hard for our dollar so shouldn’t you enjoy what you spend it on, and feel let alone be appreciated by the restaurant? That is what you can expect at My Shanti.

Let’s get out and enjoy the summer and support our great new restaurants in our community! 

This is my first write up in what will be a series or short posts celebrating the restaurants on the South Surrey / White Rock Peninsula. We are so fortunate in the lowermainland with top restaurants and fantastic chefs, we also should not forget that many of them have looked and our community and come to feed us! 

You gotta try this! 

My opinion is my own and Soley based on my experiences. This review was not previewed by the restaurant nor influenced by anyone other than me. 

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10 Food Myths that are hurting your kids! – brought to us by the Washington post 



Here are 10 common myths that mischaracterize vegetables — followed by facts about why these vegetables are worth a place on your child’s plate.
10 food myths that are hurting your kids

By Casey Seidenberg Wellness, January 19
A fellow mom recently asked me whether cucumbers and celery really count as green vegetables. She had heard they don’t offer much nutritional value because they are mostly water, so she figured she shouldn’t worry about encouraging her children to eat them.
Great question. But although these vegetables might not be the MVPs of the nutrition game (we’ll leave that to the dark leafy greens), they all have a place on the team.
The Centers for Disease Control and Prevention says children, depending on age and activity, should eat one to three cups of vegetables every day (and nine out of 10 American kids don’t get enough). This is a significant amount, so perhaps we shouldn’t so hastily dismiss those cucumbers.

The truth is, all vegetables count toward the CDC recommendation, as they all provide health benefits — just in different concentration.

Here are 10 common myths that mischaracterize vegetables — followed by facts about why these vegetables are worth a place on your child’s plate.
1. Cabbage: Just a cheap meal filler

Cabbage may be inexpensive, but it is not ineffective. Part of the cruciferous family of vegetables that includes kale, cauliflower, broccoli and Brussels sprouts, cabbage is high in fiber for healthy digestion and satiety, vitamin C for the immune system and the absorption of iron, vitamin K for healthy blood and circulation, and cancer-fighting compounds.

2. Carrots: Too much sugar

Yes, my daughter likes to pretend she is a bunny when she eats her carrots, but this vegetable isn’t just for pets or kids. Carrots contain high amounts of vitamin A for eyesight and immunity, vitamin C for that strong immune system, and fiber. As for its natural sugar, the fiber in a carrot slows down the absorption, so there is a much smaller effect on one’s blood sugar.

3. Corn: Source of high-fructose syrup

High-fructose corn syrup has certainly damaged corn’s reputation, but the vegetable and the sweetener have little in common. All of the nutrition and healthy fiber in the corn plant has been stripped from the syrup. Corn is a high-carbohydrate vegetable, so it shouldn’t be the only one your child eats. But it provides thiamine that helps convert carbohydrates into energy, heart-healthy folate, and antioxidants to help fight disease. Much of the conventional corn in the United States grows from genetically modified seeds, so buying organic — always a good idea in the vegetable world — is especially recommended.
[In defense of corn, the world’s most important food crop]

4. Cucumbers: Nothing but water

Yes, cucumbers are 95 percent water, helping our bodies stay hydrated in hot temperatures, but they also provide antioxidants such as vitamin C and beta-carotene that help us fight cellular damage, B vitamins that support nerve health, potassium for heart health, and fiber.

5. Celery: Ditto

Celery is not just a tool to stir a bloody mary or an accompaniment for chicken wings. The vegetable provides vitamin K for blood health, folate for red blood cell production, vitamin A, fiber and yes, lots of water. Celery has been shown to lower blood pressure and the risk of cancer.

6. Garlic: Flavor but no nutrition

Known in ancient times (and in horror movies) as a tool to ward off witches and vampires, in modern times garlic is equally as powerful at keeping us healthy. This vegetable has been shown to lower blood pressure, protect the heart, fight cancer and regulate blood sugar levels and is antibacterial and antiviral, which means it is helpful during cold and flu season.

7. Onions: Ditto

Never say no to an onion, especially during allergy season. Onions are high in quercetin, an antioxidant known for being a natural antihistamine. Onions have also been shown to support heart health, and they provide vitamin C, calcium, iron, folate and fiber.

8. Iceberg lettuce: No flavor or nutrition

More than a vehicle for blue cheese dressing, iceberg lettuce can provide a significant portion of the daily requirement of vitamin K to keep our blood and bones strong and vitamin A for our eyesight and immunity. Yes, darker varieties of lettuces and greens provide more nutrition per serving, but if iceberg will get your kid to eat a salad, embrace it.
9. Parsley: Just a garnish

What a waste that this herb is most often used as a disposable garnish, because ounce per ounce, parsley has 33 times the amount of vitamin C, 16 times the amount of vitamin K, six times the amount of iron and four times the amount of calcium as lettuce. Oh, and don’t forget the folate, fiber and water.
Known in ancient times (and in horror movies) as a tool to ward off witches and vampires, in modern times garlic is equally as powerful at keeping us healthy. This vegetable has been shown to lower blood pressure, protect the heart, fight cancer and regulate blood sugar levels and is antibacterial and antiviral, which means it is helpful during cold and flu season.

7. Onions: Ditto

Never say no to an onion, especially during allergy season. Onions are high in quercetin, an antioxidant known for being a natural antihistamine. Onions have also been shown to support heart health, and they provide vitamin C, calcium, iron, folate and fiber.
8. Iceberg lettuce: No flavor or nutrition

More than a vehicle for blue cheese dressing, iceberg lettuce can provide a significant portion of the daily requirement of vitamin K to keep our blood and bones strong and vitamin A for our eyesight and immunity. Yes, darker varieties of lettuces and greens provide more nutrition per serving, but if iceberg will get your kid to eat a salad, embrace it.
9. Parsley: Just a garnish

What a waste that this herb is most often used as a disposable garnish, because ounce per ounce, parsley has 33 times the amount of vitamin C, 16 times the amount of vitamin K, six times the amount of iron and four times the amount of calcium as lettuce. Oh, and don’t forget the folate, fiber and water.

10. Potatoes: Fattening

Potatoes have a bad reputation as either a french fry or a nutritionless white carb, when in fact they provide twice as much potassium as a banana, vitamin B6 for nerves and mood, vitamin C and fiber. Potatoes have a high glycemic index, which means they can affect blood sugar, but that alone shouldn’t convict the vegetable. A person with blood sugar issues, diabetes or weight problems might want to limit their potato intake, but the rest of us should enjoy them in moderation to reap their vitamin and mineral benefits. But watch out for those fries — you’ll also be getting unhealthful fats.

“You Gotta Read This” 
Full story here about the 10 myth foods