Free BORÉAL shower set with any purchase of $200 or more. Promo code: MAMAN. See details

Receive a free BORÉAL shower set with any purchase of $200 or more*

Pamper mom, and yourself, by receiving a gift set with purchase.


To get the bonus gift, add the BORÉAL shower set to your cart and enter the promo code.

*Limited-time offer, online only, while supplies last. Valid on the purchase of gift cards and products from the Strøm collection of $200 and more (after discounts). Cannot be combined with any other offer. The BORÉAL shower set will be sent to you by mail.

Strøm Newsletter

Subscribe to the Strøm newsletter in order to receive our exclusive promotions, magazine articles and upcoming events.

"*" indicates required fields

Note: As indicated by Statistics Canada, transgender, transsexual, and intersex Canadians should indicate the gender (male or female) with which they most associate themselves.
Birth date
This field is for validation purposes and should be left unchanged.

Select a spa

Back to top

On the occasion of the winter season, Strøm suggests a comforting recipe inspired by the Maghreb.


2 parsnips

4 carrots from Nantes

½ buttercup squash

2 cups Savoy cabbage, chopped coarsely

8 Italian tomatoes

2 red bell peppers

2 onions, peeled and diced

3 garlic cloves, minced

1 Thai chili pepper, seeded and minced

1 tablespoon olive oil

½ cup vegetable stock

1 tablespoon paprika

½ tablespoon ground cumin

1 cup smoked tofu, diced

2 to 4 eggs

½ cup fresh herbs of your choice, chopped

2 slices of sourdough bread


  • Preheat the oven to 450 °F. Bake the lightly oiled bell peppers on a baking sheet in the oven until they begin to blacken. Reduce the temperature to 325 °F.
  • Let the bell peppers cool down. Peel and seed them and cut them into large cubes.
  • Remove the stalks from the tomatoes and make a cross cut on the top of each tomato.
  • Poach the tomatoes in boiling salt water for 30 seconds, then place them in a bowl of ice water. Peel the tomatoes and cut them into coarse chunks.
  • Peel and dice the root vegetables (parsnip, carrots, squash) and cut them into large cubes.
  • Brown the root vegetables in olive oil in a large frying pan or cast-iron pan, add the onions, garlic, Thai chilli pepper, paprika and cumin.
  • Deglaze with the vegetable stock, add bell peppers, tomatoes, cabbage and smoked tofu. Season with salt and pepper, Cover.
  • Bake in the oven at 325 °F for 30 minutes, checking every 10 minutes until much of the liquid has evaporated. Continue cooking if necessary.
  • Take the pan out of the oven, crack the eggs, one at a time, directly over the stew, put the pan in the oven for another 3 to 4 minutes.
  • Place the pan on the table, garnish with herbs and serve with the slices of sourdough bread.
  • Enjoy



About mindful eating

Disconnect from the outside world to reconnect with yourself

Live fully through the principles of acceptance and engagement therapy