Im surprised that everyone else is so surprised to hear anyone talk about a housing bubble Canadian RE 2021 worse than U.S. bubble at 2006 peak David Rosenburg

Many involved in the Vancouver housing affordability discussion think the problem is that we aren’t building enough homes. They look at active listings — which are indeed low — and conclude we have a supply problem. Last month, B.C. Finance Minister Mike de Jong said, “I don’t believe the answer is to try and artificially constrain demand whether it is from within the country, within the province or internationally. I think the answer is for us to work together as governments and increase supply.” On June 2, at the UDI Luncheon, Bob Rennie went as far as saying, “only supply will cool the market”. Over on Twitter, urban development specialist Bob Ransford’s favourite hashtag is #ItsSupplyStupid. Well, is it supply? Are we stupid? Here are the housing start numbers from CMHC. It certainly doesn’t look like a supply problem! Maybe this supposed supply problem is really a demand problem? When housing markets are overheated, sellers are reluctant to sell and fence-sitters jump into the market because of their fear of missing out. Just look at what happened to supply in Phoenix in 2005 when their market went nuts. Inventory dropped to historic lows, from over 25,000 to under 10,000 in less than a year. I’ll bet the Bob Rennies and Mike de Jongs of Phoenix were complaining about a supply problem too. But once the market slowed, look how fast supply magically appeared!  From under 10,000 to over 40,000 in a year. That’s what happens when a market turns. Buyer’s fear of missing out turns into fear of losing money. And developers, thinking more supply is needed, ramp-up activity. As a result, sales numbers fall and inventory takes off. What might have looked like a shortage was really excessive demand. Based on the housing start numbers, it’s reasonable to conclude the same is true today in Vancouver. Maybe it’s demand, stupid?

Specializing in the Kerala cuisine from the South Indian region in India, Chef Sujith Raj has created a menu filled with dishes you would find there using local ingredients along with spices from the region. They are one of the only restaurants in the Metro Vancouver region where you can find these dishes. 1st dish: Kerala Chicken Fry (dry on the bone) delicious flavours of the spices. 2nd dish: Fish pepper masala, it’s a spicy dish and full of flavour. 3rd dish: Chicken Stew and Appam that originates in the Kerala region of Southern India. The chicken stew is made with tender chicken pieces, cooked in a fragrant coconut milk base with spices like ginger, garlic, and green chilies. The Appam is a type of fermented rice pancake with a soft center and crispy edges, perfect for soaking up the flavourful and delicious stew. While there I also had a Fresh lime soda which was a refreshing beverage to pair with the curry dish. 4th dish: Kerala Parotta (bread) –delicate Indian flatbread that goes perfectly with the curry dishes. 5th dish: Beef Ularthiyathu (dry fry) 6th dish: Paneer masala dosa with sambar, coconut and tomato chutneys.   7th dish: Mango coconut cake Kerala Kitchen is located at 9386 120th Street, unit 103 in Surrey. You can follow them on Instagram @keralakitchensurrey By: Richard Wolak

Just 6 ingredients and 20 minutes will give you this seriously warming carrot, ginger & apple soup. Perfect for a cosy lunch or dinner. Looking for an easy, quick-to-make soup that will warm you in the winter months and give your immune system a boost? Look no further than this carrot and apple soup with ginger. It’s a grey and chilly day and I for one am feeling soup season! I’m all about delicious soup right now (like my vegan chicken noodle soup and easy lentil & carrot soup ), and this one came to me a few weeks ago when I was craving something cosy with a hint of sweetness. Combining sweet carrots, tart apple and fiery ginger, this vegan soup takes just 20 minutes to make and is the perfect blend of savory and sweet. As a bonus, it also helps you eat your daily quota of veggies. Enjoy it with a slice of crusty bread and feel smug knowing you’ve given your body some goodness! It’s definitely my favorite soup for autumn weather. Main ingredients Carrots – The sweeter and more flavourful the better! Any work well. (If you’re not a fan of carrots, you could trying switching them for butternut squash or sweet potato instead.) Apples – Natural sugars balance out the savory flavours of the soup. Go for apples on the sweeter side. I love using Granny Smiths – they’re both sweet and tart. Fresh ginger – Don’t use too much! About a 1-inch piece is perfect for a hint of heat – anymore and you’ll find it becomes very fiery. Fresh garlic – Rounds out the soup’s flavour. Coriander powder – Gives a little more fragrance and heat to this dish. Vegetable broth or stock – I like using stock cubes that are dissolved in water. I find they are a little cheaper than buying broth. I use Go Bio . You could also switch out some of the stock for coconut milk if you want a creamier soup. Love what you see? Get my once-monthly newsletter with my latest recipes straight to your inbox! Yes, I agree to the processing of my personal data to receive email marketing. /* real people should not fill this in and expect good things – do not remove this or risk form bot signups */ Leave this field empty if you’re human: How to make carrot apple soup Place chopped carrots and apples, ginger, crushed garlic and coriander powder into a large soup pot. Cover with vegetable stock and bring to a boil. Reduce to low or medium heat, cover and simmer for 10 minutes or until carrot is tender. Season with salt and black pepper, and blend soup until it has a smooth and creamy texture (you can use a regular blender or immersion blender). Reheat if needed and serve hot soup in large bowls topped with sour cream or heavy cream and fresh herbs! What to serve this soup with In addition to croutons or crusty bread, this carrot soup recipe works really well served with any of the following: Grilled cheese sandwiches Spring rolls Poutine Chickpea pizza Salads like tabbouleh White bean & artichoke sandwich Vegan cheese board Savory muffins Expert tips Make it heartier – To make this soup more filling, add in a cubed potato before cooking to give it a little more body. Add protein – I like to add a can of beans before blending to increase protein content. Just be aware that you’ll need to add more stock or salt as beans absorb a lot of flavour. Spice variations Feel free to customize this carrot apple soup recipe and add in any extra spices you’d like for an extra layer of flavor. A bay leaf can add fragrance, cayenne gives a kick, cinnamon makes the soup extra warming, smoked paprika adds smokiness and cumin really enhances the flavour profile. Storage Store leftover soup in an airtight container in the fridge for up to 5 days. Soup can also be frozen – just freeze in a sealed container or freezer-safe bag for up to 3 months, and thaw fully before heating. FAQs Should you leave skin on carrots for soup? I always do, but it’s up to you. Some people prefer to peel their carrots first, others don’t care. It won’t make a huge difference to the flavour. Why is my carrot soup bland? The flavour of this soup is very dependent on the produce quality. To improve the flavor, firstly ensure you’ve added plenty of salt and pepper. You can also try adding a squeeze of lime or lemon juice to brighten the flavour. Finally, try adding a little sugar or maple syrup to bring out the natural sweetness in the carrots. Looking for more carrot recipes? Easy Carrot Lentil Soup (30 Minutes) Easy Maple Roasted Carrots Easy Vegetable Stew with Lentils (Vegan) Red Lentil Dhal (vegan & gluten-free) Print Easy Carrot, Ginger & Apple Soup Just 6 ingredients and 20 minutes will give you this seriously warming carrot, ginger & apple soup. Perfect for a cosy lunch or dinner. Course Main Course, Side Dish, Soup Cuisine gluten-free, healthy, vegan, vegetarian Diet Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian Prep Time 7 minutes minutes Cook Time 13 minutes minutes Total Time 20 minutes minutes Servings 4 servings Calories 100 kcal Author Elizabeth Emery Equipment Blender Ingredients 1 lb

Ayurvedic drugs are popularly known to offer natural means of healing and maintaining good health. Ayurveda’s Philosophy was founded on the principle that for a healthy living and prevention of diseases, there is a need to balance mind, body and soul. How to achieving good health using Ayurvedic medicine Ayurveda provides immune boosting drugs while decreasing possibilities of getting many diseases. Strong immunity is fundamental to good health according to Ayurveda because it prevents the occurrence of disease causing agents. These herbs are helpful because they serve as immunomodulators or immunostimulants by regulating immunopathology that enhances antigen specific immune response. For instance, these herbs can be given when one is suffering from a common cold or influenza respiratory infection so that their defense system can be provoked. Also, other than helping digestion and protection of immunity levels, other ways exist in ayurvedic medicine for handling chronic illnesses such as diabetes, hypertension and arthritis among others besides; its medicinal plants have been used traditionally for this purpose which is meant for lowering blood sugar levels through improved insulin sensitivity thereby reducing chances of having diabetes. Others help lower high pressure thereby improving cardiovascular performance. For example, Stinging nettles might be suggested frequently due to mild diuretic effects making them more useful in enhancing kidney function hence less renal complications arising from hypertensive individuals. Further still; these herbs are believed to contain analgesics as well anti-inflammatory substances, while being beneficial even for patients with arthritis. Psychological balance affects overall physical fitness; therefore stress anxiety and depression are common features in everyday life today. The effect was first observed on medicinal plants exerting neuro protective effects a long time ago. Some plants improve memory capacity, concentration powers and reduce anxiety thus enabling relaxation. For instance women would benefit greatly from taking Ayurvedic Medicines . It helps ladies at times like menstrual cycle problems, menopause and during pregnancy stages in their life. Some common herbs are well known to regulate menstrual cycles hence increase chances of conceiving while reducing pain associated with it. Traditional medicine men ensure the healthy growth of pregnancy thus making a successful labor period inevitable through various plants. Therefore, certain women that might be having hot flashes or vaginal dryness sometimes accompanied by mood swings during menopause may take some herbs. Ayurvedic herbs could be quite potent; hence in some instances they can interact with other drug products or contraindicated patients’ conditions. For example, it is important to have the right doses and rates of administration as well as use appropriate drugs that are genuine so as to achieve safe therapeutic results throughout the process. Additionally these remedies ought not to replace mainstream medical care but rather should be considered supplements for the mainline treatment approaches used. Summarizing Ayurveda medications serve different purposes which include enhancing digestion processes, immunity boosting, treating chronic infections and mental health promotion among females. Nevertheless, research studies, teaching and working together between medical practitioners will help sustain safety and efficiency of these traditional healing techniques as more integrative health services are incorporated into the contemporary healthcare systems.

A simple summer recipe, this roasted cherry tomato soup is packed with flavour and comes together in 30 minutes with just 7 ingredients and fresh herbs! Naturally vegan and dairy free. Got too many tomatoes this time of year? This roasted cherry tomato soup is for you. I couldn’t believe how easy this soup was when I made it: a handful of simple ingredients and less than 30 minutes will give you THE most savory and delicious soup. Truly the best tomato soup I’ve tried and perfect for lunch or dinner. And who says it has to be complicated? Just roast cherry tomatoes, onion and garlic in a little olive oil then blend with vegetable broth and basil, and you’ve got one delicious summer meal. Perfect served with crusty bread, a delicious high protein sandwich or your favourite side dish ! And if you’re tempted not to the roast the vegetables and just blend them straight away – don’t! Roasting the tomatoes, onion and garlic brings out their natural flavor and will give you a really creamy roasted tomato soup. Trust me, it’s worth a little time in the oven to level up the flavor in this recipe! What to serve with tomato soup This vegan tomato soup is delicious on its own as a light lunch, but you can also serve it with any of the following: Fresh crusty bread (sourdough is my favourite) Grilled cheese sandwiches Croutons A high protein sandwich to make it extra filling A caprese salad a vegan cheese board Vegan parmesan cheese Main ingredients Cherry tomatoes – I use cherry tomatoes or grape tomatoes instead of regular tomatoes as they have natural sweetness. Ideally, buy when they’re in season (tomato season is roughly July to late September) as they’ll taste much better! Use the most flavorful fresh tomatoes you can get as these are the star ingredient that will form the base of the soup. I love getting them from my local farmers market. Onion and garlic – Add rich flavor to this cherry tomato soup recipe. Roasting them makes SUCH a difference – the garlic caramelizes and the onion has a slightly sweet flavor. Basil – Really enhances the flavor of this homemade tomato soup recipe. Use fresh basil ideally for maximum flavour (there’s something about basil and tomatoes that taste so good together). If using dried, use 1 tablespoon only. Vegetable broth – You can use ready made broth or vegetable stock cubes (I dissolve one stock cube in 2 cups boiled water). If using a low sodium variety, you’ll likely want to add a little more salt. Love what you see? Get my once-monthly newsletter with my latest recipes straight to your inbox! Yes, I agree to the processing of my personal data to receive email marketing. /* real people should not fill this in and expect good things – do not remove this or risk form bot signups */ Leave this field empty if you’re human: How to make homemade tomato soup Preheat the oven to 350℉/175℃. Slice onion roughly into 8 pieces (by slicing in half and then quartering each half) and add onion, 2lb cherry tomatoes and 4 cloves of garlic to a large sheet pan (divide between 2 pans if you need more space). Drizzle with 1 tablespoon olive oil. Roast in hot oven for 20 minutes until tomatoes have burst and onion is soft. Allow to cool slightly for a few minutes. Squeeze garlic cloves out of their skins, and add to high-powered blender along with roasted tomatoes and onions, 2½ cups vegetable broth/stock, ½ cup fresh basil leaves, 1 teaspoon sea salt and ¼ teaspoon black pepper (you can also use an immersion or stick blender). Blend hot soup until smooth, adjust seasoning and reheat if desired. Serve in bowls and optionally decorate with basil leaves, a swirl of coconut yogurt, red pepper flakes and/or homemade croutons. Check out my step-by-step guide on how to make this homemade tomato soup . Expert Tips Make it high protein – Blend a can of rinsed white beans (I like cannellini) into the soup to add protein and make it creamier. Be sure to add a little extra salt if you do this as the beans will soak up a lot of flavour. Don’t scrimp on roasting! Don’t be tempted to skip roasting your veggies – it adds so much flavour and makes them sweeter too. You won’t regret it. How to make tomato soup less acidic If your tomato soup tastes too acidic, try adding a pinch (¼ teaspoon) of baking soda. Stir it into the soup and allow it to froth. When the baking soda has finished reacting, taste the soup and add another ¼ teaspoon if it still isn’t to your liking. This works because baking soda is alkaline and so adding it to your soup will neutralize the acidity of the tomatoes. Simple! Storage Store this cherry tomato soup in an airtight container in the fridge for up to 5 days. It can also be frozen up to one month in freezer-safe containers. FAQs What other herbs can I add to tomato soup? I personally think this roast cherry tomato soup is perfect as it is, but if you want to add more flavor try adding a pinch of any of the following herbs: rosemary, oregano, thyme, marjoram or Italian seasoning. How can I