Posted in Food, Health, Nutrition on Feb 2nd, 2012
Many of these convenience foods are highly acidic and force the body to scramble to balance or “buffer” its pH to a normal level. The body does this by tapping into its alkalizing mineral warehouse – your bones and teeth. Modern health messaging emphasizes putting extra calcium into our bodies, but forgets why the calcium is being leached in the first place. When the body is acidified it is also allowing less oxygen to get to its cells. If our bodies are constantly in an acidic state, we are in a state known as “Acidosis”.
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Posted in Health, Nutrition on Jan 26th, 2012
Most parts of the body want an alkaline condition for optimal health. But due to our modern diet of sugar, processed foods most people will find that they are too acidic. This acidic state can make us feel tired, lethargic, nausea, malaise, aches and pains, headaches, joint pain and even weight gain.
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The idea of eating chicken soup when you are sick is not just an “old wives’ tale”; it is actually a traditional medicine in many cultures. When chicken broth is made from scratch, it contains an abundance of nutrition in an easy to digest format. By simmering the chicken over a long period of time, you are getting minerals from the bones and amino acids (the building blocks of proteins). This makes it a highly digestible food, thus making it ideal for sick people. In this blog post, I’ll give you a recipe for making your own chicken broth.
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Quinoa (pronounced “keen-wa”) is an ancient food that was treasured by the Incas in South America as a sacred food over 4000 years ago. Quinoa is usually referred to as a grain, but it is actually more closely related to the leafy green family and produces edible leaves and seeds. In this blog post, I thought I would share one of my favourite recipes – Quinoa Greek Salad.
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Did you know that cabbage is one of the healthiest vegetables that you can eat? A member of the cruciferous family, it is bursting with Vitamin K, C, A. It is also loaded with antioxidants that have shown in several studies to be cancer preventative. Make sure to eat all types of cabbage (red, green and Savoy) as each has been shown to contain different beneficial phytonutrients. If you include all three in your diet, you will be able to get all of their health-giving benefits! In this blog, I’ve included a great recipe for cabbage and beef stew. Try it!
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As you get ready for your New Year’s Eve party, you might be looking for delicious appetizers that your guests will love. But is it possible for an appetizer to be delicious and healthy too? Yes of course it is, if you have the right combination of flavor and healthy ingredients. One of my all time favorite foods is quesadillas; this version is packed with the goodness of black beans and avocado.
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When you entertain for the holidays, whether you are celebrating Christmas, Hanukkah or Festivus, you can try making your favorite recipes with a healthy twist. Try this horseradish mashed potato recipe – a great way to give a healthy boost to an old-time favorite.
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Thanks to one of the comments from last week’s blog post, I decided to try making two gluten-free pasta-like dishes using spaghetti squash and zucchini. Spaghetti squash has a noodle-like texture to it that substitutes wonderfully for noodles. Zucchini sliced thinly and raw or blanched is also a great noodle substitute.
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Posted in Environment, Food, Health, Nutrition on Nov 17th, 2011
Even though there are flakes of snow falling today, there are still some fresh vegetables growing in season. I found rainbow Swiss chard, beets, fennel and some of the hardier herbs still growing. The cabbage family like cabbage, kale, chard loves cold weather and proliferates in the fall months. They are tolerant of light frost so you will still find some Ontario sources.
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Posted in Food, Health, Nutrition on Oct 27th, 2011
Many people have difficulty digesting gluten; for people with Celiac disease it can be life-threatening, as it is an auto-immune disorder. According to the Mayo Clinic, the rates of celiac disease have quadrupled in the last 50 years, and that for every diagnosed celiac, 30 suffer undiagnosed. For more info on Celiac disease check out the Canadian Celiac Association.
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