Muskoka Cooking Fun – Get on the right path at Wellpath!

I am honoured to be part of the Wellpath Team.  They are a thriving and successful wellness clinic that is based here in Toronto. Their philosophy is rooted in holistic health with naturopathic medicine being at the very core. With prevention as the key and driving force, they are also all about lifestyle. Which of course includes, exercise, nutrition and everyday activity! I met with Richard porter back in February, and there was a plan to open up a location in Northern Ontario in Port Carling. He was immediately keen to ask me to re create my delicious classes in this new facility. I was more than excited to take this on. Who wouldn’t want the opportunity to go up north (especially when you don’t have a cottage!) and teach about eating local, fresh and organic foods? So if I love teaching these classes, then people must love attending them! Which they do. So far we have had two successful classes. The first one was our launch – where we focused on summer fresh recipes. Things that local cottagers and dwellers of Port Carling could easily make throughout the summer. We had a combination of delicious and fresh dishes like collards wraps, wild rice, white bean dip, sauteed garden greens and of course my yummy chocolate avocado pudding recipe for dessert!

Rolling up Zesty Mango Collard Wraps!

Prepping the Citrus Wild Rice

Then in last week’s class our theme was garden fresh Italian. which is always a favourite. Lots of yummy garden greens – from my garden, fresh herbs and other local produce. It was a hit! We made a yummy spelt goat cheese pizza, pesto pasta with white beans, a vegetable tomato sauce and raspberry sorbet for dessert.

Spelt Pizza Crust in the Making!

Raw Raspberry Sorbet with Cacao and Mint

Both classes were a success and I am looking forward to the other ones that are planned for the rest of the summer. New dates for the fall and winter will be posted shortly. We will be taking the fun back here in Toronto as well. Hope you can make it out! If you are interested in participating – please contact the Wellpath Clinic Directly!

Me, Richard and Chelsey!

Say NO to GMO!

At the annual Canadian Organic Growers conference - which I attended yesterday there was a plethora of information – from how to grow as a farmer, to how to shop as a consumer. However the main theme of the day was the topic of GMO’s. If this is a new term to you – it means Genetically Modified Organisms. Doesn’t sound so appetizing does it? Since there are so many questions, concerns and comments around this area,  I thought I would bring to you, my readers, some of latest and most currently research in the area and what you can do as a consumer!

Firstly – you should know that many GMO’S are currently found in most of the food that we eat. Sounds crazy…right? But they can be found among very few crops such as cotton, soy, corn and canola – and these few crops are the basis of most commercial and packaged food that is sold in the market. So a simple solution of course, is to just stop eating these foods and do I what I have been advising all along…eat whole foods!

But the problem with GMO’s goes much further than this. There are many claims, policies and science that goes into this whole field. This has all caused a substantial amount of controversy as to whether GMO’s really actually beneficial to us? The initial theory and “claim” was that they would help to save world hunger, give new variety of foods, improve rural livelihood, help facilities and the environment. Instead they have created more harm that proved to be beneficial. GMO’s have proved to be unsustainable as farmers have to use new seeds every year while destroying the land, they have also created numerous allergies, health problems and deadly conditions, contaminated large sources of our foods and crops that certain populations rely on-  and this is just to name a few! So really the goals that may have been in mind, aren’t really accomplishing what they had set out. In fact Europe has already figured this out. In Germany GMO’s are not only rejected by consumers but farmers are liable if they are caught planting GMO crops. Unfortunately in North America – the trend is not the same. There are large companies behind this that will do anything they can to protect their “seeds” and make sure that “their seeds” are the only ones used by farmers in a majority of North America’s farmland. This is a sad truth but there is something you can do. You have a choice to make each time you buy food. There are resources available like the Non GMO project which has set out to help consumers find products that are free of GMO’s. It is important to know and learn what you can do as a consumer and what you can do for your health.

Okay I know, now comes the question of Organic!

I still constantly get asked, how do you know? What is the benefit of organic – is there a difference? Well the proof really is in the pudding. Just try it and see for yourself. It has taken me several years to get the point where I am at now – where I am pretty much 100% organic, local – with the exception of eating out sometimes and other such factors. I have to say that not only do I feel better physically but I know that I am not contaminating my body with pesticides, hormones, residues and GMO’s!  I have made the choice not  to put toxic foods into my body and have it affect my children one day or my health down the road. You too have this same choice to make. So choose wisely!

The other huge question around organic is the cost. “Organic food is sooo expensive!” The same point that I make to my clients and cooking class participants was also made yesterday.

The initial costs of buying organic – yes “seems” more expensive when you look at your bill and start to compare. But it is the bigger picture that needs to be looked at. First of all, most people consume and eat a lot of meat during the week. Well, meat is expensive – so cut down on that, have more vegetarian meals and you will be saving (plant based foods such as beans and grains go a long way in terms of $ value!) The nest point to mention is that most people also dine out  during the week- this is the perfect opportunity to start to make your own healthy organic meals and Dine In! Then you will also be saving and it’s more fun! So in turn by making these small changes you will begin to afford organic and high quality foods – and there actually may not be more actual dollars spent but the value of your health will increase. Isn’t that what it is all about anyways…eating the best foods  so that we can feel our very best? (then you will also save on health bills/prescriptions down the road etc..). Why else are we on this planet? Just think about this and it will start to make sense – even if it is not right now.

So just to reiterate you have a choice to make. What do you want to eat?  how do you want to feel? where do you want your food coming from? – if you don’t know then start by saying NO to GMO!

The Delicious Organic and NON GMO plate of food served at the Conference…can you say YUM!

Nourish yourself this year!

Start off the year right. You owe it to yourself to nourish your body with fresh delicious food and your mind with the satisfaction that you can make the choice to be the best YOU this year. Make the right choices now, or else January will pass by to quickly. Then in February… well no one feels like starting anything new in February. Then March comes and you tell yourself you may as well wait until the spring or summer to start eating right or getting in shape or going on a cleanse. Well I am telling you that if you start right now, by the summertime you will already be looking and feeling great!

So the key is to get yourself motivated today. Start up a new exercise program and fill your kitchen full of healthy choices. You may even want to take a COOKING CLASS (see side column for details) or two, get yourself loaded with health supportive and tasty recipes to get you on your way – just email me if that is your plan!
I am also offering a WHOLE FOOD MAKEOVER WORKSHOP series starting next week that should definitely get you on your path to good health and well being. Sometimes you just need a little push in the right direction to get you on your way.
But if you are the type that just wants to do it yourself, then let me at least give you a few tips to get 2009 to YOUR best and most nourishing year ever!

1. Choose fresh and whole foods everyday
2. Choose organic and bio-dynamic foods as often as possible
3. Choose food that is fresh, local and seasonal
4. Choose foods that are colourful, vibrant and that vary in texture, flavour and shapes (this is great for kids too!)
5. Experiment cooking with different grains, legumes, vegetables and spices for variety
6. Limit your consumption of fried, processed, packaged and sugar laden foods
7. Limit your consumption of commercial meat and dairy (instead select naturally raised or organic whenever possible)
8. Start up a new exercise program, even if that means taking a walk around your block!
9. Find alternative methods for relaxation, healing and rejuvenation (massage therapy, aroma therapy, acupuncture, tai chi, yoga and pilates).
10. Have Fun!

Quinoa with Porcini Mushrooms and Dried Cranberries

Ingredients:

1-cup quinoa
2 cups water or vegetable broth
Salt
1 ounce (3/4 cup) dried porcini mushrooms
2 tablespoons extra virgin olive oil
½ cup minced red onion
1 garlic clove
1 stalk celery
1 cup chopped fresh spinach
1 cup dried cranberries or currents
½ toasted pinenuts or pecans
Freshly ground pepper
2 tablespoons of chopped fresh parsley or thyme

Procedure:

1. Rinse quinoa and place in large pot and dry toast on a low heat for a few minutes. Add 2 cups of water and bring to a boil with salt. Reduce heat and simmer for 15 minutes.
2. Combine 1 cup of water with porcini mushrooms in a small saucepan and bring to a boil. Remove the pan from the heat and let the mushrooms soak for 20 minutes. Then drain the mushrooms, reserving the mushrooms and the liquid separately. Roughly chop the mushrooms.
3. Warm the olive oil in a medium skillet over medium-low heat. Add the onions and celery and cook until the vegetables are soft, about 7 minutes. At the last minute add the spinach.
4. Add the reserved mushrooms, the garlic, and the cranberries and sauté until the cranberries are heated through about 2 minutes.
5. Add the pinenuts, quinoa, salt and black pepper to taste, and the mushroom soaking liquid. Cook until the liquid has been absorbed, about 2 minutes. Stir in the chopped parsley and serve hot.

WHOLE FOOD MAKEOVER AND LIFESTYLE WORKSHOP

Haven’t you been waiting for the perfect program to get you started on a new path in healthy eating? Well I have created a program just for you!

Here is an outline of the program:

In this introductory session I will kick start the workshop with information that will set a foundation for the rest of your life!

We will cover all the necessities. You will learn to become equipped with the tools, ingredients and skills that you will need in your kitchen in order to live a wholesome and long life!

Shopping time! I am going to guide you through Planet Organic. This will help you become an informed and healthy shopper. You will also be given a special gift to give your shopping bags a boost and keep your produce safe!

In this class I am going to cook with you! We are going to cook up some deliciously simple recipes that will make your cooking experiences more efficient. These nutritious and energizing recipes will also and make you feel great from the inside out!
You will also learn what to eat when you can’t always cook – whether it’s out for dinner or on vacation!

EAT GREAT, FEEL GREAT, LOOK GREAT: Monday Febrary 16th
Cost: $65
7pm-9pm

In this session we will discuss how whole foods will make you look and feel great! We talk about which foods to consume and which foods to avoid make your skin and hair shine and keep your nails and bones strong! You will also be introduced to new ideas of how to give yourself your very own whole-food facials, scrubs and cleansers!

Email me right away to reserve your spot today!

Sensational Summer Cooking Class – A True Success

I really do love to cook – but I love teaching people how to cook even more!

My new series of cooking classes have started off great!
A wonderful group of five lively and lovely ladies joined me for a wonderful evening of delicious summer recipes.

Everyone was greeted with a fresh glass of ginger-goji berry lemonade and then sat down to watch a demo of a creamy guacomole being prepared with fresh green garden peas, to be dipped in by organic blue corn chips. This is a delicious and nutritious twist to a traditional guacamole recipe. The peas add some depth, flavour and some good quality protein as well! The bowl was empty within seconds.

We then got into a discussion of the natural and fresh ingredients that were going to be used in the class. Everyone had questions to be answered.

Most questions were stemmed around what the difference is between some conventional ingredients such as soy sauce and sugar and what the natural alternatives were that we would be using in this class.

So I did my fair share of explaining that Tamari is a naturally fermented source of Soy Sauce that does not contain any wheat or additives. The sources of sugar we used in the class were either brown rice syrup, maple syrup or agave nectar, which are all from natural plant or food sources. Which means they contain some vitamins and minerals that would not be found in traditional white sugar. It was also pertinent to mention that brown rice syrup and agave nectar do not spike blood sugar levels as rapidly as processed sugar does.

It is always so great and rewarding to educate people on basic things that they can take home and bring into thier own cooking and daily eating. There are so many questions around food, and I am always more than happy to bridge this gap, and make clear what is confusing.

So the evening carried on with everyone making one of the many recipes that were to be prepared in the class. Everyone got to choose between making either: Tangy Thai Lettuce Wraps, Apple-Fennel salad with a Lemon-Thyme Vinaigrette, Quinoa Tabule, Green Beans with Hazelnuts, White Bean Dip with Dill, Citrus Tempeh Skewers or Creamy Lemon Tarts. A tough decision to make, I know!

But everyone chose the recipe that made them eager and excited to prepare .
The recipes turned out fantastic and everyone learned a new technique or two to make things easier for them in the kitchen, whethter it was how slice fennel on a mandoline, processing quick dressings in a blender or vitamix or blanching broccoli to get crisp and tender floret, everyone got something helpful and useful out of the class.

Then after two hours of fun in the kitchen, we all sat down to enjoy the wonderful sampling of all the recipes together, plus there was plenty of leftovers to take home!

After such a great experience, I am really looking forward to my next upcoming summer classes and I hope you can make it to one of them!