I spent the last month keeping my eyes peeled for the organic chocolate easter bunnies I buy every year for the boys. They were nowhere to be found. I searched online. I had scouts looking in Montreal. I had a tip that a health food store in the city was selling dark chocolate bunnies, but when I showed up hoping they had the milk chocolate versions too I discovered that even the (wax crayon-like) dark chocolate ones were sold out. So in addition to being unable to find organic chocolate easter eggs for our egg hunt (as usual), this year I even had no bunnies.
It was time to take matters into my own hands. I picked up a stack of organic milk chocolate bars, a fancy new egg shaped candy mould, and some fancy foil wrappers for the eggs. I made my own.
It's really ever so simple. You melt the chocolate in a double boiler, pour into lightly greased moulds, freeze for a few minutes, then pop them out.
Making the eggs was simple too - I just heated a saucepan on the stove, held the flat end of an egg on it until it melted a bit and then pressed another egg onto it really hard until it stuck. I have to say I was pretty darn proud of myself.
Since I've been on an experimental no dairy, no gluten diet I decided I needed a chocolate treat to celebrate the Spring Equinox too.
This here is the one of the BEST desserts ever. I kid you not.
CHOCOLATE PEANUT BUTTER PIE
Makes a 9" pie or tart pan
Crust:
1/2 cup organic unsalted roasted peanuts
6 Tbsp hemp seeds
3/4 cup coconut
1/8 tsp sea salt
8 soft dates
1 1/2 tsp vanilla
1 Tbsp maple syrup (optional)
Method: Soak the dates for the caramel layer in hot water while you make the crust. Grease your tart pan or pie plate with coconut oil. Process just the peanuts into a coarse meal in the food processor. Add the hemp seeds, dates, 1/4 cup coconut and the salt and pulse until the dates are incorporated. Add the rest of the coconut, as well as the vanilla, maple syrup, and process until doughy. Press the dough into the pan.
Caramel Layer:
1 cup soft dated (about 11 - soaked in hot water for 15 minutes)
2 Tbsp organic unsweetened peanut butter
2 Tbsp coconut oil
1/2 cup almond or coconut milk
pinch of sea salt
Method: Drain the soaked dates. Puree them in a blender or food processor along with the rest of the ingredients. Spread onto the crust. Place in freezer for 15 minutes before adding the mousse.
Chocolate Mousse Layer:
1/2 cup full fat coconut milk
2/3 cup dark or semi sweet chocolate chips
2 Tbsp peanut butter
2 Tbsp coconut oil
2 tsp vanilla
1/8 cup maple syrup (depending on how sweet you like it)
Method: Heat coconut milk until it is almost boiling. Pour into a bowl and whisk in the chocolate chips. Then add the rest of the ingredients. Pour onto the chilled caramel. Freeze until set and serve frozen.
If you've ever taken a Kundalini Yoga class you may have experienced the immensely powerful sound of the gong. I fell in love with the gong because it enabled me to tap into a transcendent reality and connection with a vastness beyond my finite self. I was hooked.
The gong is a transformational tool for deep healing and rejuvenation. A Kundalini Yoga class consists of a sequence of asanas, mudras, bandhas, pranayams, and mantras which open the flow of energy to create a receptive body-mind state. The gong can then be played during savasana when the students are relaxed and in a meditative state. The gong cleanses the subconscious mind and awakens transcendent states of awareness.
Unlike most musical instruments, the gong sound envelope is unpredictable, non-linear, and trans-spatial. The gong produces a complex synthesis of blended overtones that allow the listener to experience sound in a completely new and entirely unique and personal way. The sounds produced by the gong are so new and intricate that the human mind is unable to categorize it. The powerful sound waves of the gong suspend the thought waves of the mind, bringing the listener to a zero point that is known as shuniya - nothingness - where inner truth can be accessed. The gong is the the yogi's instrument for creating a spontaneous meditative state that only requires the listener to let go.
Valentine's Day is almost here - so what better time to nurture a healthy, open and loving heart? From a purely physical standpoint, heart disease is a huge problem in Canada, but the good news is that 80% of cardiovascular disease is caused by risk factors we can control. From a "love" perspective, just tune into popular culture or the news these days and it is clear that our perceptions of love are complex and distorted. This may surprise you, but a heart healthy lifestyle includes making wise food choices, exercising regularly and nurturing emotional and spiritual wellness. That's right - your doctor may not have told you that you've gotta let your love light shine if you want to prevent a heart attack. Let's get to the heart of the matter and look at some of the ways we can cultivate a holistic heart healthy lifestyle.
HEART HEALTHY EATING
A lot of misinformation has been circulating about what constitutes a healthy diet - especially when it comes to heart disease. If you are still afraid of saturated fats and cholesterol and are avoiding foods containing these things you will deprive your body of vital nutrients. The cholesterol that our bodies produce and which we consume from whole, healthy, unprocessed traditional foods, does not cause heart disease. Rather, the popular substitutes that are consumed instead of saturated fats contain many components that have been associated with increased rates of heart disease - such as polyunsaturated oils (soybean, corn & sunflower), trans fatty acids (hydrogenated oil, shortening & margarine), and refined sugar. A form of cholesterol that is dangerous to consume is that which has been oxidized or is rancid - which occurs in powdered eggs and milk which are found in processed foods. Keep an eye out for powdered milk which is more often than not added to yogurt these days. Opt for organic, un-homogenized, and preferably raw milk yogurt with no added thickeners or powdered milk. Or better yet, make your own. Powdered milk is also often added to low-fat milk to give it more body. Choose full fat and un-homogenized milk - also preferably raw.
BOOST YOUR IMMUNE SYSTEM
A healthy immune system is a vitally important for heart health. Pathogenic bacteria and viruses have been associated with the development of coronary heart disease. When a weak immune system is unable to deal with these pathogens, they cause havoc on your heart. A healthy immune system depends on many nutrients, including Vitamin A, C and minerals which play an antioxidant role. Animal fats carry Vitamin A and palmitoleic acid, which has strong anti-microbial properties. Butter and coconut oil also contain similar properties and thus are an important part of a heart healthy diet.
A heart healthy diet requires that you avoid all processed foods labeled "low-fat" and which contain white flour and additives. Consume high-quality animal products including wild seafood and milk, butter, cheese, eggs, meat, fats and organ meat from animals raised on green pasture. Consume many fresh and organically grown vegetables and fruits. Optimize mineral intake by using whole dairy products, mineral rich bone broths, and whole grains/legumes and nuts that have been properly prepared (soaked or sprouted) to reduce phytic acid and other factors that block mineral absorption.
SUPPLEMENTS FOR HEART HEALTH
Instead of taking synthetic vitamin and mineral supplements, consider including in your diet foods rich in protective factors such as cod liver oil (Vitamins A & D), wheat germ oil (Vitamin E), flax oil (omega 3 fatty acids), kelp (iodine), brewer's yeast (B vitamins), desiccated liver (Vitamin B12), rose hip or acerola powder (vitamin C), and coconut oil (antimicrobial fatty acids). Obtaining your nutrients from whole foods instead of vitamin pills increase your likelihood of absorption and assimilation.
PASS THE SALT
High quality, unrefined salt is essential to life, and is a major component of your blood, lymph, and other vital bodily fluids. Salt carries nutrients in and out of your cells. It maintains and regulates blood pressure. YOU CAN'T LIVE WITHOUT IT. The idea that salt is bad for you and contributes to heart disease has been scientifically proven wrong for many years, yet the myth still persists in our culture. What you should focus on is the quality of your salt - opt for mineral rich, unrefined sea or Himalayan salt instead of the highly processed and additive laden iodized table salt.
SMOKING
Smoking cigarettes increases your likelihood of coronary heart disease. Every time you take a puff you are inhaling dangerous chemicals and free radicals which promote the growth of atherosclerotic plaques which cause heart disease. Chronic carbon monoxide intoxication from smoking limits the heart's ability to use oxygen, which as you can imagine is not a good thing. The hazards of smoking are compounded by the fact that the modern processed diet does not contain the nutrients required protect us from the negative effects of cigarettes.
MOVE IT
Regular physical activity is a key element to a heart healthy lifestyle. Doesn't matter what kind of exercise, just make sure you move your body at least 3 times a week for at least 30 minutes. When you exercise, the heart beats more rapidly, the arteries widen to provide more oxygen and arterial blood flow improves. Exercise also improves mood and decreases stress which makes for a happier (and you guessed it) more loving person which is great for heart health.
STRESS
No discussion of heart health is complete until stress is mentioned. Stress affects behaviours and factors that increase heart disease risk like high blood pressure, drinking, smoking, physical inactivity and overeating. Many of these are coping mechanisms people use to "manage" their stress, but unfortunately don't fix the problem and actually cause more harm.
Many doctors have noticed that heart attacks often occur just after severe emotional trauma and periods of high stress such as loss of a spouse or close friend, bankruptcy, layoff or dissapointment. Years of malnourishment, unhealthy lifestyle, and improper diet create a system so fragile that in times of crisis we lack the resilience to deal with extreme stress.
FINDING BALANCE - THE HEART CHAKRA
Your heart centre, or heart chakra, is related to all things love. It is the bridge between the lower body (physical self), and the upper body (the inner, intuitive, spiritual self). Our heart allows us to feel compassion, empathy, sensitivity, and gives us the ability to love deeply. Our emotional energy comes from the heart centre, and if we have blocked energy in this area of the body we are unhappy, unbalanced, sad and depressed. When our hearts are open and balanced we can have a deep sense of peace, happiness, and an overall sense of well being. No one wants to feel isolated and sad - we are designed to enjoy our lives and be happy. Achieving and maintaining an open and balanced heart centre should be our number one priority for health and well being.
The Sanskrit word for the fourth chakra is Anahata, which means "unstruck" or "unhurt". The name implies that beneath the pain of our experiences lies a pure and spiritual place where no hurt exists. It is impossible to avoid situations where someone may try to hurt you, but it is possible to choose what to do with that hurt. I often say to my children "Two wrongs don't make a right." That is the essence of anahata. When you inflict pain on others your are living from a place of fear, ignorance or hatred, which contribute to a closed heart centre. Love is a choice, not a consequence or stroke of luck. Choose love in every moment for heart health.
It doesn't matter what you call them - schnitzel, cutlets, or even fingers - breaded and fried meat is tasty. It doesn't matter what meat you use either - this recipe works for chicken, pork, turkey and fish. Your kids will love it. You can even adapt it for gluten free diets. Its a win win situation any way you look at it. So make some. Soon. Everyone will be glad you did.
A traditional way of preparing pork is to marinate it in an acidic medium. This preparation technique can inhibit the growth of bacteria, kills parasites and prevents the inflammatory and blood clotting effects that are observed when un-marinated pork is consumed. So, I recommend you marinate your cutlets before breading and frying them!
PORK CUTLETS
4 pastured and organic pork loin cutlets
1 cup apple cider vinegar
1/4 cup sprouted or gluten-free flour
2 tsp sea salt
fresh black pepper
2 eggs
2 cups sourdough or gluten-free breadcrumbs
lard, coconut, or avocado oil for frying
Method: One at a time, place a cutlet in a plastic bag and flatten with a heavy object such as a small cast iron pan. Marinate the cutlets in the vinegar for at least 12 hours or overnight in the fridge.
Remove from vinegar - rinsing is optional. Dry with a towel.
Heat your oven to 200*F and place a tray inside.
Place the flour, 1 tsp salt and some pepper on a plate and stir to combine. On another plate, whisk to combine the breadcrumbs and the rest of the salt. In a small mixing bowl, whisk the eggs.
Take one of the cutlets and dredge in the seasoned flour, making sure you shake off the excess. Then dip it into the eggs, and then finally into the breadcrumbs, patting so the entire cutlet is lightly coated. Place the finished cutlet onto a plate or baking sheet while you prepare the rest.
Heat 1/4" of melted lard or coconut oil in a large cast iron skillet over medium heat until nice and hot. In batches, cook the cutlets until golden brown on each side. Transfer to the pan in the oven to keep warm while you cook the rest. Serve with freshly squeezed lemon.
You are not alone if you go into sticker shock every time you look at the price of high quality real foods. It often makes people give up in frustration before they’ve even begun to incorporate better food choices into their diet. Well, I’m here to tell you it can be done and that you have options. You may need to make some compromises sometimes so give yourself a little grace. There are two components to eating real food on a budget. One is learning what foods to prioritize sourcing well, and the other is learning how to manage your kitchen properly to stretch those dollars. How to Prioritize Food Choices Here are some suggestions on how to prioritize spending your grocery money - they are listed from highest to lowest priority:
High Quality Meats, Fish, & Eggs
Raw or Fermented Dairy From Grass-Fed Animals
High Quality Fats & Oils
Buying Organic Fruits, Veggies, Grains & Beans
General Tips on How to Manage Your Kitchen
Prepare your own meals – eating out is a luxury.
Don’t buy packaged foods.
Buy in bulk, and directly from local farmers.
Eat fewer animal products (and more veggies).
Make meat only a part of the meal, rather than the centrepiece.
Don’t waste food.
Make your own convenience foods – breads, salsas, salad dressings, condiments.
Avoid doubling up on expensive animal proteins in any given meal (ie cheese melted on an omelette).
Eat in season & locally
Interested in discovering how you can make the switch to real food diet? Sign up for my e-course!
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New year, new goal of keeping better tabs on the grocery budget. So today I had $100 in my pocket for food this week and here is what I bought from the farmer's market and grocery store:
dulse seaweed
flour
coconut milk
tahini
bananas
carrots
sweet potatoes
cilantro
ginger
wild shrimp
ground beef
navy beans
mushrooms
cabbage
bread
avocados
apples, pears and lemons
potatoes
salad greens
sardines
Fortunately, we keep chickens and so have lots of fresh eggs in the fridge. Our freezer is also stocked with lamb and goat from this fall's slaughter, or this week's groceries wouldn't go very far. I will use that flour to make loaves of sourdough bread, pancakes and other baked goods. The sardines are nutrient powerhouses and cheap, and my 4 year old is addicted to them lately. I'm not complaining. Navy beans are a great source of (cheap) protein, and make awesome baked beans. Admittedly the bread was a bit of a splurge because I make great bread at home, but nothing compares to this stuff from the local french bakery. Local Grass Fed Ground beef is a thrifty form of beef that I actually really love eating any way at all. Totally versatile and delicious. Cabbage is local, seasonal, and incredibly useful in so many recipes. Dulse is another nutrient powerhouse, chock full of minerals, and my kids love to snack on it - while I prefer it in salads and sprinkled on pretty much everything. We never have enough fruit in the house so I always load up on local apples and pears, and of course, bananas. While those mini little shrimp are not my favourite variety of this blessed sea creature, the kids prefer it over larger shrimp, and the bonus is they are a sustainably wild harvested from the Atlantic, which makes it a healthy seafood selection. Now, I make homemade almond milk a few times a week, but my husband seems to enjoy this stuff in his coffee so that's why I buy it - and I am super glad they stopped adding carrageenan to this product. Carrots are just a kitchen essential, as are ginger, mushrooms and potatoes of any kind. Phew! That was a long justification for my purchases!
I tend to shop in many different places because I like variety and in order to get the best selection and prices for everything, you have to shop around. So, my shopping route for the rest of the month may also include the health food store, my neighbourhood farmer, and Costco. I love Costco! They have a great selection of organic and real foods for really good prices. Here's what I buy at Costco:
organic coffee
wild haddock
organic red peppers
organic carrots
organic broccolini
organic frozen berries
organic salmon
organic chicken (sometimes - when we run out of local)
organic beef (sometimes)
organic bread (if we're out and I'm feeling uninspired to bake that week)
organic cheese ravioli (as a treat - not for tight budgets)
organic potstickers (as a treat - not for tight budgets!)
organic empanadas (as a treat - not for tight budgets!)
almond butter
organic maple syrup
natural Siracha sauce
garlic stuffed olives
organic tomato sauce and canned tomatoes
organic raisins/figs/apricots/dates
almonds- raw and roasted with sea salt
macadamia nuts (not for tight budgets!)
organic pine nuts (not for tight budgets!)
organic quinoa
organic almond flour (not for tight budgets!)
hemp seeds
organic coconut oil
organic olive oil
avocado oil
organic steel cut oats
organic pasta
Whatever your reasons for needing to be thrifty at the grocery store, rest assured there are options other than buying highly processed convenience foods that will cost your health in the long run. Bon appetit!
Our chicken population was getting out of control. We were going through a bag of chicken feed every week and so it was definitely time to cull the flock. Although these lovely birds of ours aren't great for roasting, they do make great stock. If I remember to pick the meat off early enough, then I have a some nice tender meat to make sandwiches and soups with too.
When it comes time to make soup, I often ask myself the same question; is there any way I can make chicken soup a little more exciting? Here was yesterdays chicken soup redo with a batch of the sourdough biscuits my family loves so much slathered with salty butter...
CHICKEN MISO SOUP with Butternut Squash, Sage & Apple
2 pounds leftover cooked chicken meat
2 onions, chopped
1 Tbsp extra virgin olive oil or coconut oil
3 cups, peeled and cubed butternut squash
1 cup peeled and diced parsnip
1 1/2 cups apple cider
2 cups mineral rich chicken stock
2 cups peeled and chopped apple
2 Tbsp chopped fresh sage, or 2 tsp dried
1 Tbsp peeled and grated ginger root
2 tsp sea salt, or more to taste
fresh black pepper
1/2 Tbsp white miso per bowl of soup
Method: Heat a large soup pot over medium heat, drizzle with oil, and saute onions until soft. Add the vegetables, apple, chicken, stock and cider. Bring to a boil, then reduce and simmer until squash is tender. Place 1/2 Tbsp miso in each bowl, dilute with some stock, and then fill with soup. Stir and serve.
Method: In a bowl, combine the flour, sugar, salt and baking soda. Cut in the butter with a pastry cutter until it looks like coarse crumbs. Add the sourdough culture, stirring with a fork. Add more flour as necessary to prevent the dough from being to sticky and wet. Turn out onto a floured surface and knead very briefly until the dough is soft and barely sticky. Add more flour as needed.
Using your hands form the dough into a rectangle about 2 inches thick. Using a large knife cut into 8 biscuits. Place on a baking sheet lined with parchment paper and let rest at room temperature for 2 hours. Bake in a preheated 375*F oven for about 20 minutes or until golden. Serve hot.
Growing up in Canada means long, cold and snowy winters. Ice skating and sledding. And hot chocolate. Just the mere thought of a hot cup of cocoa makes me nostalgic. Good memories of mom showing us how to make it from scratch, our cheeks red and rosy from all that fresh winter air. It's so simple to make your own hot chocolate, I have a hard time understanding why there's even a market for instant. The best part too is that you can use ingredients that make this chocolatey treat a little bit healthier than usual.
Method: Heat the milk in a small saucepan until hot. Meanwhile, put the cocoa powder and honey in your mug. Add a bit of warm milk and stir into a moistened paste. Pour in hot milk and stir. Top with optional ingredients and enjoy!
Now, I limit the amount of refined sugar the kids eat, but ever since a non-GMO marshmallow hit the market they are hooked, and it's hard to say no to s'mores on the campfire and ooey gooey melted marshmallows in their hot chocolate. A rare, but fun treat for sure.
Every Friday my youngest son and I are home alone while my eldest is at school. This winter I've decided that Fridays will be a special baking day for the two of us. Today we baked up some yummy (and addictive) Chewy Chocolate Chip & Oatmeal Cookies. Tasty little tidbits I can't seem to stop eating.
CHEWY CHOCOLATE CHIP & OATMEAL COOKIES
(Gluten-Free/Dairy-Free/Egg Free)
1 1/2 cups rolled oats
6 Tbsp nut butter of choice (I used almond)
1/3 cup maple syrup
1/3 cup mini chocolate chips (I use Enjoy-Life brand because they are non-GMO)
pinch of sea salt
2 tsp ground cinnamon
Method: Preheat oven to 350*F. Combine all ingredients in a bowl, and then drop by the spoonful onto a parchment lined baking sheet. Bake for about 10 minutes.
