At The Table With Meredith Youngson
How this mom uses food as fuel to get it all done!
I’m so excited to introduce you to Meredith Youngson today. She is the founder of Lake and Oak Tea Co, Author of the cookbook Super Tonics, Nutritionist and busy mom to her son Jake. I am so inspired by how much this woman does and the meals she effortlessly throws together. You can really feel that cooking is a joy to Meredith and her comforting, hearty and nutritious meals are so inspirational to me. She just makes food I want to eat and does it in a super relaxed way. I knew I had to reach out and feature her in this series and I’m so grateful to introduce you to her here!
Can you share a bit about yourself and your work?
I’m Meredith! I’m a new mama, nutritionist, cookbook author and founder of the wellness tea company Lake & Oak Tea Co based out of Hamilton, Ontario. Above all I love to create and experience delicious and beautiful things, and that comes out in the form of cooking, and developing new products for Lake & Oak. Before Lake & Oak, I was a recipe developer and nutritionist... I am grateful that this biz allows me to combine my passions for well-being, helping others, design, and food.
The recipes you share are always very cozy and comforting, can you share a bit about your approach and your cooking style?
Thank you! I cook to feed happiness, create connections, and just feel good at the end of the day. So often this comes out in a very comforting Khao Soi curry, big bowl of pasta bolognese, or nostalgic flavours like buffalo wing sauce and ranch in a big salad.Flavour comes first in my kitchen, but I’m also very aware of the functionality of ingredients and how they impact our health. I spent 5 years working as a recipe developer for a meal kit company, and that taught me how to streamline ANY recipe into something approachable and quick. I cut corners, I simplify long-winded dishes, I use high quality precooked and pre-made items... impressive doesn't have to mean elaborate or exhausting.
I know you have a background as a Nutritionist, has that informed how you’ve introduced food or talked about food with your son?
Nutrition school teaches you how clear the connection can be between what we eat and how we feel. So that is always in the back of my mind when I'm preparing my meals for Jake (my 14 month old)... of course we want our kids to be happy and satisfied and balanced. I don't think much about what he can't have (he definitely got into some KitKat bars this halloween) , more so what i’d like him to have as a base of his 3 meals. Healthy fats and protein at breakfast so that he can have a steady burst of energy in daycare, and also fiber that feeds his gut (greek yogurt, oatmeal, chia seeds, hemp seeds, milk, berries) He eats his share of toddler puffs and fruit pouches too :) I’d love for him to share my knowledge and interest in nutrition without obsessing over the “do-nots”.
Do you find owning your own business influences the choices you make in the kitchen? What are some go-to meals for you?
Owning your own business and being a mom, you are sort of always on the clock. This means that one day of forgetting to eat breakfast or having a croissant for lunch can really spiral the day. Time is also very tight, so I've gotten more strategic with what I cook. To provide a steady stream of energy and keep us full and happy, I've focused more on animal protein and non-starchy veggies to fill out my plate. Sesame soy steak and grilled bok choy. Crispy parmesan chicken cutlets on arugula. Miso ginger chicken with a crunchy napa slaw, Chickpea pasta broccoli mac and cheese, beef meatloaf with cauliflower gratin. Crowd pleasers, through the lens of a flavour-obsessed mama nutritionist. That being said, we always make room for fun food. Pizza and beer nights are a must in this house.
What are a few things we can always find in your fridge (or pantry)?
I always keep a combination of salad greens for weekday lunches.... Arugula, baby kale and mixed greens. I keep a good quality store bought salad dressing on hand... I love Mandy's salad dressings! Cooked proteins from last night’s dinner make life easier ... grilled chicken, meatballs made with beef or chicken, broiled salmon, boiled eggs, chicken sausages.
My pantry, if I'm lucky, will be stocked with all sorts of crunchy nuts and seeds to make salads more fun... Toasted pepitas, hemp seeds, and pistachios are my favourite. Great way to add extra fiber and fat too!
Of course I'm big on beverages, so my cupboard is always stocked with a rotating collection of L&O teas... PurelyMatcha and Ashwagandha + Chill are non negotiable! Keep me stocked with soy milk, Cove Soda, sparkling water and red wine plz. LMNT electrolyte water, instant bone broth packets, collagen powder and protein powder are always kicking around to fuel my day.
Are there any kitchen tools you rely on to make life easier?
I'm passionate about my immersion blender... I use it to make homemade dips (love a Greek yogurt ranch) quick caesar dressing with mayonnaise, parmesan and lemon, or a chimichurri sauce. Because I cook in small batches, it helps because you just use a jar or wide mouth container and the blender head to get the job done.
I know you’ve recently launched your holiday tea line, do you have any favorites? What were some of the inspirations for the line?
When I develop a new tea, I think about how our customers want to feel and what they want to taste at that point in time. For the holidays, its all about nostalgia, treating ourselves, and an emphasis on cozy, sweet flavours. My favourite very holiday tea (and our best seller) is Vanilla Cookie Calm. It’s got real Madagascar vanilla bean powder and toasted coconut giving it a really nutty creamy flavour. This year is Vanilla Candy Cane, which is the perfect blend of black tea, meets fresh herbal peppermint... somehow revitalizing and calming at the same time? Yum!
Could you share a quick recipe you turn to?
I have a recipe for 15 Minute Immunity Ramen in my cookbook and it’s been getting some great feedback from families. Here it is below
15 Minute Immunity Ramen
Ingredients
● 4 cups vegetable or chicken broth
● 1 tbsp finely grated fresh ginger
● 2 garlic cloves thinly sliced
● 3 green onions light green and white parts, thinly sliced, divided
● 2 tbsp white miso paste
● 2 tbsp tahini
● 1 tbsp tamari or coconut aminos plus more as needed
● 2 cups coarsely chopped baby spinach or kale
● 2, 5 oz (140 g) pkg brown rice ramen noodles cooked according to package directions, drained and kept warm
● tamari, toasted sesame oil, red pepper flakes, soft-boiled eggs and/or chopped cilantro for topping (optional)
Directions
1. In a large pot, combine the broth, ginger, garlic and half of the green onions. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Cook for 5 to 6 minutes, until aromatic.
2. Add the miso, tahini and tamari, whisking well to combine. Stir in the spinach and remove the pot from the heat (the residual heat will cook the spinach). Taste and add more tamari, if needed.
3. Divide the noodles between two bowls, then ladle the broth and aromatics over top. Garnish with the remaining green onions and any other desired toppings. Serve immediately.