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
Thanksgiving is a fun holiday in Canada and for our neighbours to the south, their biggest of the year. Pumpkin pie is a staple and it includes a specific mix of warming spices. But why make your own and how?
Well, pre-mixed commercial brands often contain other ingredients that cause issues for those of us with allergies, or just chemical preservatives and the like that you probably want to steer clear of.
In recent decades, the overgrowth of a naturally occurring yeast in our bodies, Candida albicans, has been recognized in the naturopathic and holistic realm as a condition that leads to many health complications and diseases.
Despite criticism that candida overgrowth – or candidiasis – is a fad diagnosis, it continues to be attributed as contributing to many systemic and polysystemic (meaning involving more than one body system) disorders and diseases, including the development of allergies.
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…
You’ve asked and I’m delivering… finally going to start posting some of my recipes up here!
The first one: No Bake Snack/Protein Bars
I’ve been making this recipe for about a decade. I don’t remember where I initially got the idea for it, but I know I had been looking to make a healthier and more affordable alternative to the protein bars or sports bars that we can purchase.
I played with the ingredients until I had something that I really liked and found portable, and I haven’t changed it much since.
When I used to do long group rides on my bike I’d take a few squares of this in my back pocket. I stored them in the freezer, so they would be easy to grab-and-go while still frozen, but they’d thaw just enough to be perfect for eating when I wanted them!
They are gluten-free, vegan, refined-sugar-free, dairy-free… they can really be ‘free’ of anything that you don’t want in them! And they can also be loaded up with anything you really DO want in them!! The beauty of making your own!
This month spring is seriously setting in and allergies seem to be at the forefront. In keeping with this, I’m going to share a series of posts on allergies and sensitivities.
Today’s post was inspired by a small, but relevant study by the NIH (not done by industry – a huge plus!) that shows non-celiac gluten sensitivity (NCGS) does exist. Last year another small, industry-sponsored study showed the opposite, though there were a GREAT number of flaws in that study (not the least of which the study sample was NOT representative of the greater population – it was all IBS patients). I could write a whole blog post about this particular study and why it wasn’t designed to prove what it says it does (that NCGS doesn’t exist), but that’s not the focus of this post.
Let’s just leave it at this: we are living in a culture where we seem to have a need or desire to debunk various beliefs. Whether NCGS exists or not, there are a heck of a lot of people who feel a lot better when they reduce or eliminate gluten from their diets. The final decision rests with each of us to determine which foods make us feel healthy and alive and which ones don’t. We don’t need to prove one thing or another to anyone else in order to choose how to thrive.
On the subject of celiac disease and gluten sensitivity, I thought I’d share my own personal experience with you.
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