When I say “mylk” I mean dairy free ‘milk’ but I like to spell it with a ‘y’ to differentiate it from its dairy cousins.
This could mean almond, coconut, rice, hemp, soy, hazelnut, cashew… any combination of these or so many others you could make. When you make your own mylk the options are almost limitless!
Do you want to know how to make it yourself? Continue reading
I don’t know when I first tried falafel. Quite honestly, it may have been post-bar during my university days.
I love chickpeas. I love them almost any way they are served: masala, roasted, in salads, hummus… if it’s chickpeas you can pretty much guarantee I’ll love it.
I learned how to make falafel a number of years ago when someone gave me a cookbook that had a recipe for them. Since then I’ve modified it so that they hold together better. It’s gluten-free, nut-free, and vegan.
I’ve been meeting a lot more people lately who have either described the symptoms of this phenomenon to me, or have expressed that they’ve actually had a diagnosis for it.
My first time experiencing this type of allergy was in my late teens.
It was the first allergy that I developed.
Not very many people know about this type of allergy, but it seems to be getting more common all the time.
Okay, okay I’ll tell you what it is. It’s called the Oral Allergy Syndrome.
Intrigued? Read on for more…
Earlier this month I posted about prebiotics and I thought it would be a nice idea to dedicate a specific post to probiotics.
I have written plenty about the human microbiome and its importance to our health, in its own post and in other posts that aren’t specifically about that topic, but I realized I haven’t really given you information about these microbes and how to make sure your microbiome is healthy, happy, strong, diverse, and abundant.
Let’s explore the world of probiotics: the healthy, friendly, happy microbes that live in and on us. Where do they come from? How do we use probiotics? And why is this important again?
Have you ever eaten a sunchoke?
Maybe you’ve seen them at the grocery store, arranged next to the root vegetables or with the ‘specialty’ produce in a small quantity.
Maybe you’ve even been visually repelled by their knobbly structure, which is often caked in some soil.
I agree, sunchokes are not the most aesthetically pleasing vegetables, but after reading this post and checking out the recipe at the end, you’ll want to give them a try – they have the most delicious flavour!
If you are currently or have been a client of mine you have likely learned about and gotten recipes for chia pudding. The reason: it’s so good for you AND it’s so delicious!!
Read on for the recipe!
That’s me there, holding a giant avocado. I love food.
Having grown up with one parent working in the food industry, and starting to cook and bake for myself at a very early age, it seems natural that I would end up here.
But what is holistic nutrition, you ask? This is my take on it, and what you can expect from me…
“If the doctors of today do not become the nutritionists of tomorrow, then the nutritionists of today will become the doctors of tomorrow.” ~ Rockefeller Institute of Medicine Research
From Merriam-Webster dictionary:
holistic – relating to or concerned with complete systems rather than with individual parts.
nutrition – the act or process of nourishing or being nourished; specifically: the sum of the processes by which an animal or plant takes in and utilizes food substances.
As such, holistic nutrition is the practice of considering all systems of the human body, their interrelations, how these systems are fuelled, and how this fuel (food or food-like substances) have an effect on health and wellness. Continue reading