Vista Global Media Collective

Vista Ambassador Kate shares her tips and tricks for building a holiday charcuterie board you can enjoy over the holiday season! 1. Pick a variety of bold, neutral, soft and hard cheeses. We love the Zengarry Cashew Cheeses Vegan Cheese! 2. Play with textures, the more the merrier.... 3. Incorporate carbs to pair with the salty cheese. Baguettes, crackers, crostini, or pretzels are all great options. 4. Add something fresh. Raw Veggies, fresh fruit, fruit spreads, dried fruits, you name it. 5. Add some finishing touches! Fill in the spaces with nuts, seeds, chocolate, and fresh herbs. 6. Don’t forget the wine

The yummiest way to support your immune system - Immune Supporting Gummies! These healthy gummies are made with lemon, raw honey, cinnamon, and ginger to provide natural immune system support and a delicious flavour. View the full recipe: https://loom.ly/QmvD_P

Meet our next Featured Ambassador! Nicole from Good Health Pretty Life is an optometry student and health advocate for millennials (and more) in the Toronto area. She started an Instagram page to share her passion for everything health and wellness and to connect with other like-minded individuals who support and inspire one another. "The Vista community has been a huge inspiration and a wonderful community."... Read more about our ambassadors in the latest issue of Vista Mag: https://loom.ly/yVoV5N8

Start your weekend off with these gluten-free crepes with dark chocolate filling! Vista Ambassador Nataliya shares her healthy recipe. Crepes: 3/4 cup gluten free flour (see note) 1/4 cup coconut flour... 1 tbsp flaxseed egg or egg 2 cups almond milk 1 tsp vanilla extract 2 tbsp coconut oil for frying Chocolate Filling: 1 bar dark chocolate (90gr) 2 tbsp smooth peanut butter 1 tsp vanilla extract 1 tbsp maple syrup (optional) 1-2 tbsp coconut oil (hard) INSTRUCTIONS: To make the flaxseed egg, add 1 tbsp of ground unroasted flaxseed and 3 tbsp of water to a small bowl and let sit for 5 minutes to jell up. Then add the milk and vanilla extract, and add the wet mixture to the dry flours. Transfer to a blender and blend on high for 15 seconds to eliminate the clumps, or put the batter through a sieve. Heat a small frying pan on medium heat. Add 1/3 cup of batter and swirl around the pan so it is uniform. Cook for 2 minutes on one side and then then wait for the edges to start lifting to flip and cook for another minute. Transfer a crepe onto a plate and use a small paper towel in between crepes to absorb any oil. While the crepes are cooking, prepare the chocolate filling by cutting up the chocolate bar into small pieces and then add to a small pot along with the coconut oil. Once melted, add peanut butter, vanilla and maple syrup, mix until combined but do not overmix as it will turn hard. Place a crape on a plate, spread chocolate filing and cut up bananas and roll like a burrito. Enjoy with coconut yogurt and fresh berries.