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Grains leave great aftertaste at showdown

Traditionally, Wheat has been the crop of Saskatchewan. In recent years, local farmers have taken on growing different crops such as Rolled Oats and Quinoa to aid their income in a wheat-saturated market.
Bev Yaschuk
Bev Yaschuk details the importance of lentils in one’s diet as she prepares her first dish, BLT soup – Bacon, Lentil and Tomato.

Traditionally, Wheat has been the crop of Saskatchewan. In recent years, local farmers have taken on growing different crops such as Rolled Oats and Quinoa to aid their income in a wheat-saturated market. Bev Yaschuk and her home-based restaurant, “Home and Away” have gleefully accepted these now local grains into her recipes.

In partnership with the Harvest Showdown, Grain Millers and Northern Quinoa, Yaschuk brought her own gluten-free recipes for all to learn and enjoy in a test kitchen set up by McMunn & Yates.

“My philosophy of cooking is clean eating,” she said as she mixed the first of three dishes. “I use local ingredients; fresh ingredients. I use simple recipes I make up myself and only take ten minutes or so to make.”

Yaschuk began straying from gluten products when she learned she had Celiac disease, a Gluten intolerance that affects 1 in 133 Canadians.

“Most people think, “Okay I just don’t eat bread.” That’s not the case. Wheat is in almost everything. My favourite thing is black liquorice, but it has wheat, which means it has gluten.”

Yaschuk incorporated different grains into her diet to accommodate her needs, making up recipes as she went. Lentils and Quinoa proved to have a high protein and fibre content, as well as being easy to work with. Oats proved to be key in lowering blood pressure. Originally, purchasing these alternatives meant turning aside her shop local philosophy. However, now that more farmers near Yorkton are growing these crops, Yaschuk does not have to.

Saturday afternoon in the Flexi-hall became her stage, as seats filled and crowds gathered to get a taste of the dishes of the day: BLT Soup – Bacon, Lentil and Tomato, Steel Cut Oats Salad and Coconut Quinoa Pudding. Each recipe contained no more than ten ingredients and was eagerly consumed by the audience. Fresh Oats were provided by Grain Millers, fresh Lentils from a farm near Dafoe and fresh Quinoa provided by Northern Quinoa.  

Interested individuals looking for Bev Yaschuk’s services, or to discuss gluten-free meal options are encouraged to give Home & Away a call at 306-782-0037.

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