Tag Archives: local

  • Super Easy Quinoa Granola

    I love granola. But granola doesn't really love me. You see, I am allergic to oats :( Whenever I eat them I get a runny nose and about 1/2 hour after eating I get a blood sugar crash. Sometimes foods that are considered healthy might just not be healthy food for you. Each one of us is biochemically unique and we all require different foods to thrive. If you are suffering with any issues from digestive problems or any type of inflammatory condition from arthritis to eczema you might want to take a mindful look at your diet and discover if the foods you are eating are triggering your symptoms. Learn more about my path to wellness here!

    Okay, now on to the good stuff. You can swap quinoa flakes for large flakes oats if you would like. I love serving this with plain yogurt (I enjoy sheep's milk yogurt)  or freshly made almond milk (recipe to come, super simple to make). I also like to serve it with seasonal fruits.

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    Picture - Quinoa granola, fresh almond milk, local peaches and blueberries. Yum!

    Quinoa Granola

    • 1/2 cup extra virgin olive oil (or you could use coconut oil - I have tried both with great success)
    • 1/2 cup brown rice syrup*
    • 2 tbsp pure maple syrup
    • 3 cup quinoa flakes
    • 1 cup raw nuts - I used walnuts and pecans
    • 1 cup raw seeds - I used pumpkin and sunflower
    • 1 cup organic raisins
    • A pinch of sea salt

    Method

    1. Preheat oven to 400F
    2. Mix all ingredients together until well combined (if using coconut oil, please melt before mixing so it gets evenly mixed)
    3. Place all ingredients on a parchment lined baking sheet (you might need 2 so it can be spread out evenly)
    4. Bake for about 25 minutes or until golden brown
    5. Let cool. Enjoy right away or store for later use. Can be stored for 2 weeks, if it lasts that long in your house

    *I use Organic Brown Rice Syrup by Lundberg. Brown Rice Syrup is a thick sweetener and produces granola clusters which I love. You can also use other natural sweeteners such as maple syrup, honey or coconut nectar.

    SHARE WITH ME

    Have you noticed any foods that don't make you feel so great? If so, do you still eat it? What do you notice when you remove it from your diet?

     

     

  • Bring on the Kale! The Kale Avocado Salad that is...

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    I was having one of my all time favourite salads with my dinner the other evening and thinking I really should post this recipe. You see, I wasn't always into kale. In fact, before I started nutrition school I had never tried it. It wasn't until I went to my amazing teacher, Caroline Dupont's cooking class that I tried it. This recipe was my first intro to kale and I love it and it has continued to be a hit with everyone that I have made it for. 

    Here is my post from my previous blog 

    Kale is a super powered leafy green vegetable that is located in the lonely part of the grocery store along with all of the other leafy greens. I find that many people are intimidated by these green vegetables because they don't know what to do with them. Thats how I was. What I now understand is that you just need an amazingly tasty and simple way to enjoy!

    Kale contains the most bang for your buck when it comes to nutrition. One cup of kale supplies us with 70% of the RDA of vitamin C. It is also a rich source of B6, manganese, fibre, as well as many minerals including copper, iron and calcium! Kale has 3 times more calcium than phosphorus, which is a highly beneficial ratio since high phosphorus consumption is linked to osteoporosis. So many of us think of dairy for calcium....kale is a much better source of "easy to absorb" calcium. A must for anyone concerned about bone health.

    Kale also contains plant nutrients that help balance hormones for men and women. Indole 3 carbinols and sulforaphane are 2 big fancy words that can help reduce PMS and menopausal symptoms and help prevent prostate problems in men.

    So now the question is......how the heck do I eat that weird leafy green stuff??? I knew that's what you were thinking, I get it all of the time. Well, first of all you could try my simple Yummy Greens recipe, my favorite kale chips (from Elanas Pantry) or start your day off with a green smoothie. Or you can try this amazingly healthy, enzyme rich raw kale salad. The problem with eating raw kale is that it can be hard to digest because of the cellulose. In this salad you marinate the kale in sea salt and lemon juice, both help to break down that fibrous cellulose making it much easier to digest.
    This salad has been enjoyed by many in my household. And by many who really thought they didn't like kale. It is such a great way to ease people into greens, because it tastes great and is easy to make!

    I dare you to try it??

    Ingredients

    • 1 head kale, thick centre stem removed, sliced fine
    • 1 avocado, halved, flesh scooped out of peel
    • 1/4 vidalia onion, chopped OR green onions
    • 2 ½ tbsp. olive oil
    • 1 ½ tbsp. lemon juice
    • 1 tsp. Celtic sea salt
    • 1 cup of cherry tomatoes, sliced in 1/2

    Method
    In a large salad bowl, toss together all ingredients (except tomatoes and onions), using your hands to squeeze as you mix to wilt the kale and cream the avocado together. Add the tomatoes after mixing. Serve!
    Recipe slightly adapted from the lovely kitchen of Ms Caroline Dupont. Caroline was one of my teachers from nutrition school and has continued to be one of my mentors in the field of health and wellness! One of the most beautiful people I have ever met, inside and out! Thank you Caroline for all of your inspiration!

     

  • The Best Seasonal Crisp Ever and Raspberry Love

    Hi all! If you didn't know already, it is raspberry season here in Ontario. It is a great time to enjoy these amazing berries. While yes we can get them year round, enjoying freshly picked raspberries packs a whole lot more powerful antioxidants (there are too many to list here, if you want to learn more check this out) and vitamin C. Raspberries are an excellent source of ellagic acid which has powerful anti-inflammatory powers and is known for its anti-cancer properties.

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    These are the perfectly, imperfect berries we picked up! So tart, so tasty!

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    Look at these beauties. Going to make another crisp with these.

    I am actually off to pick my own raspberries today with my little girl (raspberries are one of her favorite foods) at the local farm in Stouffville. It is called Organics Farm. If you have not been and live close by I suggest you check it out. We went the other week and it was just too hot to pick so we purchased them already picked for us and came home and made ice cream. It was a hit. I don't have the recipe but the ingredients were raspberries, 1 can coconut milk, maple syrup and vanilla. Then yesterday afternoon, after a day in clinic sitting in a chair, I decided we would go out and get some fresh air and pick some berries. We didn’t make it to the raspberries though because we were having too much fun picking the tart cherries, goose berries and currents. Some people might find these berries too tart but not my little girl, she loves the pucker :)

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    I love enjoying berries on their own. Raspberries have a beautiful tart flavour that almost makes me pucker but I love it. I also love to add them to smoothies of course. And my 3rd favourite way to enjoy seasonal berries is in a crumble. I enjoy this crumble for breakfast with a dollop of sheep’s milk yogurt. Yes, dessert for breakfast. Isn’t that the best? This crumble is made with such high quality ingredients, why not?

    Seasonal Crumble 

    • 5 cups of fresh fruit (berries, rhubarb, stone fruit)
    • 4 tbsp maple syrup
    • 1.5 tbsp lemon juice
    • 3/4 cup almond meal
    • 3/4 cup quinoa flakes
    • a pinch of sea salt
    • 1 tsp cinnamon
    • 3 tbsp of organic butter (room temperature) OR use olive oil

    Preheat oven to 400F.

    Toss the fruit with 2 tbsp maple syrup and lemon juice. Mix almond meal, quinoa flakes, salt, cinnamon in a large bowl. Add remaining maple syrup and butter crumbed into small pieces. Mix until combined. Crumble the mixture over the fruit and bake until the topping is nicely browned about 25 minutes.

    Note - if the crumble mixture seems dry, add extra butter and maple syrup.

    If you want to see more pictures of raspberry picking today make sure you follow me on Instagram or twitter.

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  • Happy Dance & Strawberry Lemonade

    Its here, its really, really here! Finally my brand shiny, new website is up and ready to go for all to see! And I am doing a very happy dance! In light of this exciting news my first post is a refreshing drink to toast you with.

    Hi everyone! Welcome to my new online space designed to help empower you to live your best, most healthiest life possible! I am bursting at the seems with excitement to have such a beautiful space to share information with you! This has been such an amazing learning curve for me and I know it will continue to be.

    If this is your first introduction to me or you just want to learn more please hop over here to learn more about me and what brought me to this place.

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    It is my absolute favourite time of year; strawberry season that is! In light of strawberry season I am going to share with you one of my absolute favourite ways to hydrate myself using seasonal organic strawberries.

    Strawberry picking has become a yearly ritual that I look forward to. I go to the local organic farm in Stouffville Ontario. It is now my daughter's (who will be 2 in a week) second time going and she loves it just as much as I do.

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    It is so much fun (and way cheaper) to get out there and pick your own. It is also a great way to teach kids where food comes from! In my opinion, in the age of supermarkets filled with packaged "food like" products, it is more critical than ever. More to come on that topic in future posts!

    Strawberries are packed with vitamins (especially vitamin C), fiber, and particularly high levels of antioxidants known as polyphenols making them a delicious way to boost your health and protect your body from free radical damage. They are also a sweet low calorie treat that is great for those who are watching their waist lines!

    Now back to the recipe.

     

    Strawberry Lemonade

    1 cup strawberries (frozen)
    1/2 lemon, juiced
    1 tbsp pure maple syrup or raw honey or 10 drops of stevia
    water to cover or coconut water
    add a pinch of high quality sea salt (optional)

    Add all ingredients to a high powered blender and blend until well combined. Enjoy on a hot day while soaking up the sun!

    Please share with me below, what are some of your favourite ways to enjoy strawberries?

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