This delicious soup is sure to be a hit in your home. Not only is it super easy to make, but it is highly nutritious. This is a variation of a traditional dish that originates from Africa, where yams were a major component of the indigenous diet. Yams are high in B vitamins, fiber and Beta Carotene. They are a much healthier alternative to the regular white potato. If you cannot eat peanuts, just substitute the peanut butter with almond butter like I did.
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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 Food, Health, Nutrition on Jan 30th, 2012
Some foods are acidic in the body and some are alkaline, and the food choices we make have a huge effect on how we feel. This acidic state can make us feel tired, lethargic, nausea, malaise, aches and pains, headaches, joint pain and even gain weight.
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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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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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Ontario’s growing season is in full swing now and it is the best time to enjoy delicious summer produce.. One of my favorite vegetables to eat in season is the field cucumber. Just sliced with some pepper and sea salt, cucumber is so refreshing! When cucumbers are in season, they taste so much better. Compare an Ontario cucumber to an imported one and you will definitely taste the difference. Often it is only when we do this comparison, that we can taste the difference. So why does in-season produce taste so much better?
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When you look at a blueberry, it is obviously dark blue in colour. From my previous posts, we know that foods with dark natural pigments like red and blue, contain phytonutrients that have health-giving properties. Remember it’s the red grapes that make red wine good for us. The next time you bite into a blueberry, look inside – it’s green! That is another clue to its high nutritional value, because as you know, green is good for us.
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