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Issue 27 May 31, 2019 - Print & Online Where to buy & eat good Ethnic Food?ethnic food DRINK

Tel: 416-821-9915, [email protected], www.ethnicfood.ca

B A K E R I E S - D E L I - R E S T A U R A N T S - F E S T I V A L S - E V E N T S

A healthier take on summer cocktails(NC) With sweet-tart berries, notes of f loral hibiscus and Mojito inf luences of mint and lime, this bubbly kombucha-based mocktail is a refreshing summer sipper. It uses unrefined Demerara sugar rather than white for its richness and molasses-like finish, sure to quench your thirst as the weather warms up.

“If using berries that are more sour than sweet, stir in a few drops of honey to help balance out the tart-ness,” suggests Michelle Pennock, executive dhef for the President’s Choice Test Kitchen.

Berry Kombucha “Fauxito” MocktailPrep time: 10 MinutesReady in: 10 MinutesServes: 1

Ingredients:• 3 each fresh blackberries and rasp-berries, plus additional for garnish• 10 fresh mint leaves• 2 tsp (10 mL) packed Demerara sugar

• 2 tbsp (25 mL) fresh lime juice• ¼ cup (50 mL) coconut water not from concentrate• ½ cup (125 mL) PC Organics Rasp-berry Hibiscus Kombucha• 1 cup (250 mL) ice cubes

• 1 sprig fresh mint, for garnish

Directions:1. Place blackberries and rasp-berries in highball glass. Add five mint leaves and sugar; muddle with muddler or handle of wooden spoon until mint is bruised and fragrant and berries are mashed.2. Pour in lime juice, coconut water and kombucha. Stir in ice cubes and remaining five mint leaves.3. Garnish with additional ber-ries and mint sprig.

Chef’s tip: To turn this mocktail into a cocktail, substitute coco-nut water with white rum.

Nutritional information per serv-ing: calories 90, fat 0 g, sodium 20 mg, carbohydrates 21 g, fibre 3 g, sugars 15 g, protein 1 g.

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Subscribe online: www.ethnicfood.ca2 For advertising call: (416) 821-9915

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High quality European products, chocolates and cookies from Germany and Austria, smoked and fresh meats, cheese, homemade salads and fresh bread. While you’re here, stop by their Hot Food Counter to have a hot meal or simply just take it with you.The HOT MEALS includes: Schnitzels, Soups, Ham-burgers, Goulash, Sausages, Fish, Ribs, Chicken, Potato Pancakes.You are always welcomed!

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5 Ways to Preserve Summer Fruits and VeggiesSummer is a great season for lov-ers of fresh, local fruits and vege-tables. With a little knowledge and preparation, you can make summer last all year in your kitchen. This allows you not only to have those foodstuffs available even when they are not in season but also to experiment with different ways of treating and eating it. These five ways to preserve summer fruits and vegetables can all be done in the comfort of your own home.

1. Freezing - this is the easiest and quickest way to ensure your summer fruits and vegetables last throughout the winter. However, the process of freezing and thaw-ing can damage softer fruits like strawberries – changing their tex-ture completely. It’s also worth re-membering that freezing doesn’t kill all bacteria; many become dormant until defrosted. If you de-cide to freeze your fruits and veg-etables, it’s usually best to freeze them first on a metal tray. Once they’re completely hard, transfer them to sterile, airtight freezer bags.

2. Oil Packing - the use of vegetable oils makes it harder for bacteria to develop but it also adds a completely different dimension to the f lavour. Ideal for preserving tomatoes, egg-plants, herbs, onions and olives, oil packing creates anaerobic condi-tions with the addition of acid, usu-ally vinegar. Most people use air-tight mason jars to preserve fruits and vegetables these days, but seal-able food bags can work just as well.

3. Drying - it requires remov-ing the water content. As bacteria needs water to survive, the drying process ensures that food doesn’t go bad over time. However, unlike other preservation methods, drying completely changes both the texture and taste of the food. Once food has been successfully dried, it can be stored in ambient conditions. The simplest way to dry summer fruits and vegetables for the winter is to use a dedicated dehydrator. Simply load the machine with your food, and select the appropriate setting. Most modern dehydrators have a range of settings for different sizes and textures. Food generally needs to be 95% dehydrated before it can be stored safely. If you don’t want to buy a dehydrator, you can dry fruits and vegetables using your existing

oven. Thinly slice your fruit or vege-table, and soak in a solution of lemon juice and water in equal parts. After 10 minutes, line a baking tray with parchment paper, and place the slic-es onto it. Put the tray in a preheated oven at a temperature of between 130 – 160 degrees. If you’re drying citrus fruit, the temperature should be at the lower end of this scale. Ro-tate the baking tray every hour, and continue cooking until the slices are pliable and have a leathery texture.

4. Fermenting – the process in-volves converting carbohydrates to alcohol or organic acids. To get the process going, you need to introduce salt, whey or a dedicated starter cul-ture to water – creating the brine solution in which the food will fer-ment. Fermenting summer fruits and vegetables is relatively easy, but it’s important to ensure that they’re cut into small and even chunks or slic-es. The food is put into an airtight container, and the brine is poured on top. It’s important to ensure that all of the food remains submerged in the brine until the fermentation pro-cess has finished. If you’re ferment-ing fruit, the process should take around 48 hours. However, because of their lower sugar content, veg-etables tend to take a little longer.

5. Salting – can be used for meat for sliced vegetables. There are two methods. The first uses a low salt to vegetable ratio (between 2 and 5 percent salt per weight of veg-etables). This level of salting pro-motes the growth of the lactic acid bacteria, which in turn inhibits the growth of other bacterial forms that could spoil the food. It also serves to slightly pickle the vegetables. The second method uses a higher per-centage of salt (between 20 and 25 percent), preserving the freshness of the produce but adding a salty f la-vour when used, even after the salt has been washed off. To salt your vegetables at home, place them in a large baking pan and submerge them in water. Add salt to the water until you notice it beginning to de-posit on your vegetables – this is an indication that the saturation point has been reached. At this point, you should refrigerate the vegetables in the water for a week or so. Complete the process by draining the brine away and covering your vegetables with more salt, and store in a cool dry place until dried.

3Subscribe online: www.ethnicfood.ca For advertising call: (416) 821-9915

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What affects the cost of car insurance?

(NC) It’s common to review insurance policies with pre-con-ceived notions of what is and isn’t covered. For example, many of us believe that red cars cost more to insure, but that’s false.

When looking through options and research-ing providers, it’s im-portant to remember that there are a lot of misconceptions about policies and coverage out there. With that in mind, here are some common myths dis-pelled:

Expensive cars mean higher premiums. Not really. While the price of your new car has some impact on the premium, the quote you receive is dependent mainly on the history of your

vehicle. It is very pos-sible for a cheap car to have a higher pre-mium if it has had an unfortunate past, and vice versa.

If someone else crashes my car, it will not affect my insurance. Unfortu-nately, not true. As much as you wish that your friend crashing your car shifted the financial responsibil-ity over to them, it re-ally does not. When you lend your car, you also lend your insur-ance, and therefore all claims will be treated as though you were driving.

No-fault insurance means the accident is nobody’s fault. An-other myth. While the term "no-fault" might make things confus-

ing, the fact remains that fault is deter-mined in all accidents. In the interest of time and client experience, “no-fault” insurance means that for most claims you don’t need to chase after another insurance company, but rather your own company will settle your loss with you.

I got a speeding tick-et, but not demerit points, so it’s fine. Even if you did not get demerit points, all traffic violations other than parking tickets can impact your auto insurance premium.

Insurance providers such as Belairdirect will work with you to make sure you have the appropriate pro-tection. Find out more at belairdirect.com.


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Since 1974, the Sweet Gallery has been creating the finest European cakes and pastries in the Greater

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European Tortes and Pastries – Krempita, Dobos, Beigles, Reform, Opera, Caramel Crunch, Figaro and moreHoliday Desserts including Zito, Viennese Strudel, Tutti Fruitti cookies, & BaklavaDessert Tables and European Wedding CakesSlab cakes, Small French Pastry, Petit Fours, European cookiesCafé featuring Burek, Goulash Soup, Quiches, Sandwiches, Chicken Schnitzel and more

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How to Pickle AnythingYou can pickle pretty much any vegetable, not just cucumbers: car-rots, okra, beets, peppers, turnips, etc. The trick with pickling is to create an environment that is inhospitable to harmful bacteria while preserving the integrity of the vegetables. The 1:1 ratio of vinegar to water keeps vegetables crisp in the fridge, but is also acidic enough that they can be canned safely. Step 1: Prepare Vegetables Wash and chop your veggies into whatever shape you’d like them to be pickled in. Certain veggies will be enhanced by blanching them (brief ly cooking them in boiling water). Step 2: Divide Vegetables Divide the vegetables among 6 pint-size canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Step 3: Add Flavourings Add fresh or dry f lavourings, if desired. Here are some tasty f la-vorings to try: Dry Flavourings (amount per pint jar): 1 Bay leaf 1/2 teaspoon Celery seed 1-3 small whole Dried Chile pep-pers 1/2 teaspoon Cumin seed 1/2 teaspoon Dill seed 1/2 teaspoon Mustard seed 1/2 teaspoon Pickling spice 1/2 teaspoon Turmeric Fresh Flavorings (amount per pint jar): 1 fresh Habanero or Jalapeño pep-per

2-4 sprigs sliced or whole Dill 1/2-1 whole large clove, sliced Garlic 2 3-inch strips fresh (peeled) or 1/2 teaspoon prepared Horseradish 1 sprig fresh Oregano 1 tablespoon sliced Shallot Step 4: Make Brine Sour Pickle Brine Recipe Makes: 6 cups. Combine 3 cups distilled white vinegar (or cider vinegar), 3 cups water, 2 table-spoons plus 2 teaspoons sea salt and 2 tablespoons sugar in a large saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 2 minutes. Remove from the heat. Sweet Pickle Brine Recipe Makes: 6 cups. Combine 3 cups distilled white vinegar (or cider vinegar), 3 cups water, 1 1/2 cups sugar and 1 tablespoon plus 1 tea-spoon sea salt in a large saucepan. Bring to a boil and stir until the salt and sugar are dissolved. Let boil for 2 minutes. Remove from the heat. Step 5: Fill Jars with Brine Carefully fill jars (or containers) with brine to within 1/2 inch of the top of the rim, covering the vegetables completely. Discard any leftover brine. Place the lids on the jars (or containers) and refrigerate for at least 24 hours before serv-ing. (Refrigerate okra and turnips for at least 1 week before serving.) Pickles will keep in the refrigera-tor for up to 1 month.

By: Hilary Meyer

How to reseed bare spots in your lawn

(NC) Bare spots hap-pen on almost every lawn. They can be caused by heavy foot traffic or rough winter weather.

Whatever the reason, if the spot is larger than a foot wide, it's important to patch it. Otherwise, weeds will quickly fill the space, or a deep rut can de-velop if the soil erodes without grass to hold it in place.

Fortunately, fixing bare spots is easy. Here are some tips from The Home Depot Canada to help you get started.

Choose your seeds. A good rule of thumb is to try to use the same mix of seeds planted in the surrounding area

so the new growth will match what's already there. If your bare spot is from high traffic, it might be a good idea to patch it with a seed blend meant for high-traffic areas. Also, if the bare spot is in a shady spot under a tree, use a shade mix.

Spread the seeds. Spread out the grass seeds according to package directions, evenly covering the entire area at the thick-ness stated. Cover the grass seed very lightly with soil, no deeper than about one-quar-ter inch thick. Very lightly tamp down the soil on top of the grass seed.

Use a fertilizer. Ap-ply a light fertilizer, such as Vigoro Lawn

Fertilizer, all over the patch. You can cover the patch with straw to keep the seeds in place.

Hydrate the area. Wa-ter lightly early in the morning and keep it damp until you see the new grass sprout-ing, which should hap-pen within about two weeks. Make sure the area stays damp and moist.

Maintain your new grass. Once the new grass gets growing, water it less often but for longer periods of time to encour-age deep root growth. Don't mow the new grass until it's about three inches tall – about three weeks' worth of growth.


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4 things you need to know about vaping

(NC) It seems like ev-ery day, more people are walking around with vapes, huge plumes of vapour drift-ing around their heads. What exactly are they doing? Here are a few things you should know about vaping.

It isn’t risk-free. Vap-ing can increase your exposure to chemicals that could harm your health. Although vap-ing products have less chemicals in them and at much lower levels than cigarettes, when a vaping liquid is heat-ed, new chemicals are created, such as form-aldehyde.

It’s still addictive. Many vaping products

contain nicotine, a highly addictive sub-stance. Vaping prod-ucts that do contain nicotine definitely de-liver nicotine to your brain, causing you to crave it more and more. Youth are par-ticularly vulnerable to the effects of nicotine because their brains are still developing.

The jury’s still out on its long-term effects. Because the technol-ogy is so new, we only know about some of the immediate health effects. We won’t know the full health effects for years.

It’s less harmful than smoking. What we do know is that smok-

ers who switch com-pletely to vaping re-duce their exposure to toxic chemicals. Vap-ing works by heating up a liquid that usually contains nicotine, and pumping the vapour out for you to breathe. Because you aren’t lighting anything on fire, vaping doesn’t have nearly the same risks as breathing in tobacco smoke. If you can’t quit smoking cigarettes, switching completely to vaping is a less harmful option. However, if you don’t smoke, don’t vape.

Find out the facts about vaping online at Canada.ca/vaping.

Blended cheeseburgers just in time for barbecue season

(NC) These chicken and mushroom burgers are f lavourful, simple to make, and offer a fun take on the classic cheeseburger.

Blended Chicken Cheeseburgers

Prep time: 10 minsCook time: 20 minsServes: 6 (1/3 lb pat-ties)

Ingredients:• ½ lb mushrooms, finely chopped• 1 lb lean ground

chicken• ½ small onion, finely diced• ½ tsp garlic and herb seasoning• ½ cup breadcrumbs• 1 egg• 5 hamburger buns• 5 cheese slices• Toppings: Lettuce, tomato, onion, mayon-naise, ketchup, mus-tard, pickles

Directions:1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.2. In a large bowl, combine mushrooms,

beef, onion, garlic, breadcrumbs and egg; mix all ingredients un-til incorporated. Form into six patties and cook either on the bar-becue or the stovetop until internal tempera-ture reaches 160°F.3. During last minute of cooking, top pat-ties with cheese. Keep warm until cheese begins to melt.4. Place patty on warmed bun and top with desired toppings.

Find more ways to add fabulous f lavour to your meals at mush-rooms.ca.


3 Delicious Things about Afghan CuisineLandlocked Afghanistan has long been an important point of con-vergence for historic trade routes between Europe, India, China, and the Middle East. India, Mongolia, and Persia have made particu-larly important contributions to the evolution of Afghan cuisine. Key spices like saffron, chilies, pepper, and garam masala came from India; Persia contributed strong herbs such as coriander and mint, as well as the practice of cooking with spin-ach and other green herbs; and the inf luence of Mongolian cooking helped shaped the Afghan appetite for dumplings and noodle dishes. 1. Lamb is one of the most com-

mon meats. Lamb (as well as mutton, its more mature counterpart) has emerged as one of the most common meats in Afghan cuisine. To get supremely tender, f lavourful meat, lamb or mutton will often be minced to make dishes like kofta, or meat-balls, or marinated for many hours. One of the most popular ways to eat lamb is as a kebab, or kabob, a widely enjoyed street food in which chunks of meat and vegetables are threaded onto long skewers, grilled over charcoal, and served accompa-nied by naan bread. 2. The use of Dried Fruit and Nuts.

Dried fruit and nuts feature promi-nently in Afghan cuisine, whether as an ingredient in main dishes, offered after a meal as dessert, or simply eaten as a snack. In rural Afghanistan, for example, nuts and dried fruit are often eaten instead of a heavy midday meal. Green raisins and sultanas are usually a key part of rice dishes, and dried plums are frequently used in many dishes for their unique sweet, yet tart f lavour. Some of the most popular nuts in Afghanistan are almonds, pista-chios, walnuts, and pine nuts, all of which are used in both sweet and savoury dishes.

3. Food is as much about Hospital-ity Afghans have a deep respect for guests and take pride in serving them the best food possible as a sign of their esteem. As a matter of fact, guests are always welcomed in families at any time with or without a notice in advance. Tea is a par-ticularly important expression of hospitality, with strong traditional rituals defining how tea should be served. This focus on presentation is important when it comes to food as well: during meals in a family home, for example, the best dishes will always be placed nearest the guests.

Afghan Eggplant With Yogurt Sauce (Borani Banjan)Author: Manali

This dish is made using the regular size eggplant and slicing it into pieces. For this recipe eggplants are deep fried first and then cooked with a tomato sauce. Finally, it’s topped with yogurt-garlic mixture and lots of dried mint. INGREDIENTS: 6 small eggplants 2 large garlic cloves, finely chopped 3 medium tomatoes, chopped ¼ teaspoon turmeric powder ¼ teaspoon cayenne pepper, optional ¼ cup water oil, to fry the eggplants salt, to taste For Yogurt sauce 1 cup yogurt, greek or plain 1 teaspoon grated garlic dried mint, to sprinkle

INSTRUCTIONS: For Yogurt sauce: Take yogurt in a bowl and whisk it. Add grated garlic to it and mix. Keep it in the fridge while you cook the eggplants. For Borani Banjan: 1. Cut the eggplants into thin slices. You can remove the outer covering of the eggplant if you want. 2. Heat oil in a pan on me-dium flame. Once hot, add the eggplants slices and fry till they are golden brown in colour. Do not over-fry it else the slices will become very soggy, you still want it little firm in the center. 3. Place the eggplants slices on a kitchen towel to drain excess oil. Set aside. 4. In another pan, heat 2-3 teaspoon of oil and add chopped garlic to it. Saute till it become light golden

brown in colour. 5. In another pan, heat 2-3 teaspoon of oil and add chopped garlic to it. Saute till it become light golden brown in colour. 6. Add the tomatoes, tur-meric powder, cayenne pep-per, salt and cook till toma-toes become soft and mushy. This will take 6-7 minutes. 7. Next add the fried egg-plants, around 1/4 cup of water and cover and cook at low heat for around 10 min-utes. Switch off the f lame. 8. To serve, take a plate and put half of the yogurt sauce. Then place the tomato sauce and eggplants over it and finally pour the remaining yogurt sauce on top of the eggplants and sprinkle lots of dried mint. 9. Serve with kabuli pulao, pita bread or naan.

New Zealand Afghan Biscuit/Cookie RecipeBy Syrie Wongkaew

Prep time: 10 mins Cooking time: 15 mins Yield: 2 dozen cookies (serves 24)

The biscuit, also known as a "cookie," is topped with chocolate icing and walnuts or f laked almonds. While the origin of the name is uncer-tain, there is one thing for sure; the biscuits are delicious and really easy to make. A tip on the cookie dough -- you really need to roll and press the dough firmly into a ball because the corn-f lakes can make the dough a little crumbly. Ingridients: 200 grams butter (at room temperature) 1/2 cup castor sugar 1 1/2 cups all-purpose f lour 3 tbsp. unsweetened cocoa powder1 1/2 cups unsweetened corn f lakes (Kellogg's) Icing: 1 cup icing sugar 2 tbsp. unsweetened cocoa powder

3 tbsp. water Optional: 1/4 cup f laked almonds Steps to Make It: 1. Pre-heat the oven to 350F (180C). Line a bak-ing sheet with baking paper. Set aside. 2. Cream the butter and sugar until light and f luffy. 3. Sift together the f lour and cocoa powder and mix into butter mixture with a wooden spoon. Fold in cornflakes and don't worry if they crumble. 4. Roll or press 1 1/2 teaspoons of the dough into balls and f latten them slightly. Place them about 2 inches apart on the baking sheet. 5. Bake in the oven for 10 to 15 minutes. Re-move from oven, and cool on a wire rack. 6. Prepare the icing by combining the icing sugar, unsweetened cocoa powder, and water

in a bowl. Mix well until the mixture is free of lumps and of a creamy consistency. 7. Spoon a little icing on each cookie, and deco-rate with f laked almonds.


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How to grow an organic vegetable garden

Growing your own vegetables is a fun and rewarding experience that can improve your health and save you money – but it does take time and care.

Mike Wylie, merchant for live goods at The Home Depot Canada, has some tips to help you find the right spot to plant your veggies and protect your plants throughout the season.

Plan it out. If you don’t have an existing garden space, mark the shape with string and remove your sod to expose the soil. Start off with a small space; one of the biggest mistakes first-time gardeners make is

planning an area that's too large to maintain. When you have success in your first attempt with a small garden, it's easy to expand.

Pick a spot that gets as much sun as possible – you need at least six hours each day. You'll have to water your veg-etable and herb gar-den regularly, so close proximity to a water spigot is ideal, whether you use a garden hose or watering can.

Remove rocks from the soil. Remove any rocks or debris from your soil and enrich it with at least two inches of Nature’s Care Or-ganic Garden Soil. This

will help stimulate root growth and ensure that you get the very best produce in your garden.

Plant your vegetable or herb seedlings. Keep in mind how big your plants will grow, and make sure to space out your garden accord-ingly.

Feed and water. To maximize growth, feed your garden with an or-ganic and natural veg-etable food every two months and water as needed. Water in the early morning until the soil is moist but not soggy. Remember to keep watering as need-ed and remove weeds when necessary.


Print & Online

Tel: 416-821-9915 E-mail: [email protected] www.ethnicfood.ca

For advertising call:

Ethnic Food & Drink

BUSINESS FOR SALEBakery-Burek place in East York area,

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Tips to help you enjoy a stress-free cottage weekend

(NC) Escaping the city for a few days sounds like relaxing time, but not sticking to a regu-lar schedule can be taxing for many of us, especially those with chronic health condi-tions. To make sure your time away leads to you feeling refreshed and not like you need a vacation from your va-cation, check out these tips:

Sleeping. Fun times, late-night chats and parties can keep us up into the wee hours of the morning by the lake. But going to sleep at different times on weekdays and week-ends can affect our sleep habits, making it harder to fall asleep and wake up come Monday. Poor sleep can then affect your immune system and put you at a higher risk

for disease. At the cot-tage, try to stick to a schedule as much as possible, and avoid too much caffeine or alco-hol both of which can affect your sleep.

Eating. Binging on hot dogs and hamburg-ers can feel good while you’re eating, but paus-ing your healthy eating goals on cottage week-ends can negatively im-pact your metabolism and you may have a harder time maintain-ing a healthy weight. To avoid temptation, do some mindful meal prep on Thursday and bring ingredients for the same kind of nu-tritious meals you would eat at home. Pack healthy snacks that keep you full for longer, like trail mix, Greek yogurt and veg-gies.

Medication. If you’re on a regimented medi-cation schedule for a condition like diabetes, it can be harder to stay healthy when you’re away from home. In fact, 42 per cent of peo-ple living with diabetes declared to be stressed when thinking of go-ing on vacation versus 25 per cent of people with a f lexible medica-tion schedule. To stay on track at the cottage, use a smart blood glu-cose meter that makes testing easier, like the Accu-Chek Guide Sys-tem, which features a uniquely designed test strip with a wider dos-ing area. It seamlessly connects to the mySu-gr app, which makes it easy to log blood sugar and meals and more so you can enjoy a relax-ing time away from home.

Prevent this year-round parasite risk for the whole family(NC) Your dog brings lots of joy and benefits to you and your fam-ily, offering compan-ionship and adventure. But dogs also come with certain risks for illnesses that can affect humans, too.

Internal and exter-nal parasites are more than just uncomfort-able annoyances. They can lead to serious dis-comfort and diseases, which can be danger-ous for both your dog and your family.

Though some parasites are most active in the summer, others are year-round pests that can survive indoors during the winter and thrive in cooler tem-peratures. So, it’s im-portant to protect your dog at the times they are at risk.

Committing to your family’s protec-tion against parasites doesn’t have to be an unpleasant or difficult experience. You can choose an all-in-one monthly protection op-

tion in a format that is easy to give to your dog.

Talk to your veterinary team about all-in-one preventative products that are available to help protect your dog from internal and ex-ternal parasites. Find more information at parasitepolice.ca.

Go tankless and save on your water bill(NC) Tankless toilets are a modern solution for homeowners look-ing to renovate or add a bathroom. Their com-pact and streamlined aesthetic make them a great option for smaller bathrooms. They work differently from tra-ditional toilets, so if you’re thinking about installing one in your home or cottage, make sure you choose the right product for your needs.

With a conventional toilet, the tank sits above the bowl to allow gravity to draw water down into the tank for use when the toilet is f lushed and then re-fills with water.

A tankless toilet has no tank because it does

not need to reserve water for f lushing. In-stead, it is connected directly to your home’s existing plumbing sys-tem, allowing water to enter the bowl at a high pressure when the toi-let is f lushed, pumping away the sewage and wastewater. An electric pump built into the toi-let chamber helps pow-er the f lush instead of gravity.

The biggest advantage of tankless toilets is their efficiency, which helps homeowners save water. The popu-lar Sanicompact toilet system from Sanif lo is an eco-friendly tank-less option that uses as little as 3.8 litres of water per f lush. The unit reduces water consumption though a

contemporary tankless design and dual-f lush macerating system, making it perfect for those looking to help the planet. Compared to a conventional toilet that uses, on average, 9.8 litres per f lush, this system can help save a family of four up to 35,000 litres of water every year.

Tankless toilet systems are a great solution for half-bathrooms, pow-der rooms or other small spaces you wish to convert into a bath-room, like an unused closet.

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