Chemicals in Food

Chemicals.  They are everywhere today.  We cannot escape them.  But I often wonder why is it even acceptable for chemicals to be in our food supply?  A few articles have come out in the past week which make me ill, such as allowable limits of arsenic in chicken and tartrazine (which is made from coal-tar derivatives) in our pickles jars (I have included both articles below). Why is this acceptable, and why do we continue to consume these chemicals?  Could it be because the general public does not know what the ingredients listed on our food labels actually mean or how they can negatively effect their health? If you have seen the following on your labels, you would be best to avoid them: Allura (red dye), Amaranth, Aspartame, Benzoic acid, Butylated Hydroxy, Calcium benzoate, Calcium sulphite, Monosodium glutamate (MSG), Potassium benozoate, Potassium nitrate, Sodium sulphite, Sulphur dioxide, Tartrazine (yellow dye) to name a few.

Chemicals are purposely added to food to change its color, preserve it, prevent rancidity, keep fats emulsified, and keep foods stable.  They can be found in soda, pre-packaged baked treats, sauces, cereals, soups, meat and meat products, canned food, fruit juice, alcohol, candy and fast foods.  Most of these added chemicals are synthetic compounds with known negative health effects.   Not only should we all avoid these chemicals, but parents should be reading labels to ensure that their children are not ingesting them as well.  These added chemicals can cause numerous side effects including, hyperactivity, asthma, nausea, hives, headaches, low blood pressure and allergies, just to name a few.  Asthma sufferers should avoid these foods especially, as they can trigger symptoms.

Learn more: http://www.naturalnews.com/034330_pickles_food_coloring_ingredients.html#ixzz1fn8yptoT and http://www.naturalnews.com/032659_arsenic_chicken.html

So how do we easily avoid these chemicals? Choose fresh products.  Make your own fresh snacks and choose organic foods when available.  It’s amazing how fast your energy levels will increase eating fresh ingredients, and your body will thank you.
Since adopting a healthier diet and slowing increasing my intake of raw foods, and totally eliminating these chemicals from my routine, I have noticed a huge difference in my life.  I have more energy, I no longer have mid-afternoon crashes, I have lost some weight, my sleep has improved greatly (I used to have insomnia), my attitude towards life has done a one eighty and now I am on track to teach and empower others to join me in living a healthier lifestyle.
Share this with friends, especially if they have children, and remember to read labels!

Natural News Store

Welcome to December 🙂

Check out the sale right now at the Natural News Store!

They have those pink Himalayan crystal lamps for only $11.95, a price I have never seen before.  Not to mention the great prices on chia seed, goji berries and more fabulous products to add to your pantry!

Have a great night 🙂

Almond Milk

With the growing concern over all the GMO‘s in our soybeans these days, a while back I decided to switch to other milk alternatives (as I have never been a fan of the dairy version).   Moving into a high raw diet this year has been an interesting journey, and a great learning experience for me.  So a few months back, after putting this off because I thought it would be too much work, I finally bit the bullet and made my own almond milk.  And can I just say, I will never go back to the store-bought stuff after this, this is SOO easy to make!

Shelled almonds (Prunus dulcis)

Almonds

  • 1 cup of raw almonds
  • 3 1/2 cups of filtered water
  • 1/2 tsp of cinnamon
  • 1/2 tsp cardamom
  • pinch of sea salt
  • 1 tbsp of agave (optional)
  1. Soak the almonds in filtered water for about 12 hours or overnight.
  2. Rinse the almonds well, then add all ingredients into your blender and blend very well, until everything is looking kinda like milk.  Taste your milk and add agave or another sweetener of your choice if you desire your almond milk to be a little sweeter.
  3. Next, either strain your milk into a bowl using a nut milk bag or by lying a piece of cheese clothe over a mesh strainer over a glass bowl.  Let all the milk drain into the bowl then squeeze the bag or cheesecloth tight, until all your milk is drained, and you are left with the almond pulp.
  4. Pour your almond milk into a glass jar and seal tight.  It will be good for about 4-5 days in the refrigerator.

I usually cut this recipe in half, because I don’t go through that much milk at a time.  But if I still have some milk left at day five, I just dump it all into my morning smoothie 🙂

Also the almond pulp can be used in a nice bread, cracker or throw it into your morning smoothie, for a little extra protein.

Dieticians vs Nutritionist

What is the difference between a Dietician and a Nutritionist?

I often hear this question, and to all asking, YES, there is a difference!

This afternoon I came across this article on the Canadian Association of Natural Nutritional Practitioners blog.  Please have a read 🙂

http://cannpblog.ca/dieticians-vs-nutritionist

I am a Holistic Nutritionist, and if you are looking for a consultation from the comfort of your home, I do provide consultations via Skype (online video communication program), currently anywhere within Canada and the US.

Take care 🙂

 

 

Feel a cold coming on? Do this!

I found this great video on Natural News TV today, which I wanted to share 🙂 I hope you enjoy it!

Its that time of the year again; time for the cold bug to take a bite out of your health. If you feel a cold coming on, have no fear. Watch this video and learn how to prevent the cold virus from inva

via Feel a cold coming on? Do this! – NaturalNews.tv.

Raw Apple Cinnamon Crackers

Granny smith apple

Granny Smith Apple

Lately I have felt like I have been consuming too many nuts in my diet, and have been craving a cracker, that is both nut and flax free.  So today, I am experimenting with a chia version, and since I have a ton of apples sitting on my counter, I was inspired to make this wonderful treat 🙂

  • 3 apples
  • 1 cup of filtered water
  • 1 cup of chia seed
  • 1 tbsp of agave syrup
  • 1/2 lemon – juiced
  • 1/2 tbsp of cinnamon
  • 1/2 tsp of salt
  • 1/2 tsp of nutmeg
  • 1/16 tsp of cayenne powder
  1. Grate three organic apples by hand or by using a food processor.  I used what I had on hand, which were two Macintosh and one Granny Smith apple .  Use whatever type of apple you like for this recipe.
  2. Add in remaining ingredients in a bowl and mix well. 
  3. Spread onto two dehydrator trays and dehydrate for four hours.  Then flip, and dehydrate for another four hours, or until nice a crisp.

I personally love to put avocado on absolutely everything, so my first choice for topping for this cracker is avocado, but feel free to spread a nice cashew butter, berry spread, or anything else of your choosing on these crackers. 

Chia seed is one of the richest sources of Omega-3 and dietary fibre. Omega-3 fatty acids can normalize blood pressure and bad cholesterol and assist with a healthy heart and blood vessels.   It also contains high-quality protein, so if you think that you need eat meat to get your protein, then think again! Chia also helps strengthen muscle and bones, and is a super source of calcium, it contains more calcium than milk!

Chia can absorb about 12 times its weight in water.  You will notice that if you mix these lovely little seeds in water or any other liquids, it starts soaking up the liquid and starts to form a kind of gelatinous gel around the seed It’s really quite cool, check it out sometime.  Chia’s high fibre content  will make you feel full faster and longer, which is great if you are trying to lose weight or are on the go.  I throw some in my smoothie in the mornings, which will usually fill me up and take me through until lunch time!

Note: My camera has had better days, so unfortunately I haven’t been able to take pictures lately, but I promise that in the new year, you will be viewing some fine pictures of my dishes 😀

Raw Falafels

Raw FalafelsI was walking past this restarant in Vancouver yesterday, and I suddenly wanted a falafel like nobody’s business! But those rotating stacks of meat are so unappetizing I stayed clear of this place. lol So I went home and started experiementing with my own version of falafel, raw style! Here we go!

  • 2 cups of almonds
  • 1/2 cup of fresh parsley
  • 1/2 cup of fresh cilantro
  • 1 lemon – juiced
  • 2 tbsp of tahini
  • 1-2 cloves of garlic (depending on how much you love it)
  • 1/2 cup of water
  • 2 tsp of cumin
  • 1/2 tsp of corriander
  • 1/2 tsp of sea salt
  • 1/2 tsp of cayenne

Optional:

  • 1/4 cup of almond pulp
  • 1/4 cup of ground flax seed
  1. Grind almonds in food processor until very fine powder.
  2. Add remaining ingredients excpet almond pulp and flax seed, and blend well until everything is well mixed.
  3. Taste test! If you feel you would like more garlic, cayenne or salt, this is the time 🙂
  4. If you would like a little crunch to your falafel, mix almond pulp and flax in a small food processor or grinder to make a powder.
  5. Take about about a tablespoon size amount of falafel mixture out and roll into a ball.  Then roll in your almond pulp/flax mixture (for a little crunch), then place on your dehydrator tray. Repeat until you have finished mixture.  This should make about 14 -16 falafels.
  6. Dehyrate falafels for about 6 hours, and serve with some homemade sprouted hummous or on a fresh salad.

 Enjoy! 😀