Along with yoga classes and nutrition coaching, I offer a healing practice called, REIKI. Pronounced ray-kee, it is a subtle but powerful modality using the still touch of the hands on the body.
Reiki is Japanese in it's roots and over it's journey to the west, it has been infused with other forms of energetic healing. The type of reiki that I was taught is called Jikiden, which translates to: direct transmission. This means the ancient teachings have remained in tact and are passed down in their purest, original form.
In a reiki session the hands are placed on areas of the body, and using the natural energy of the surrounding environment, healing occurs.
A reiki session can help if you:
If you have questions or want to book a session, now is the time to do it!
Just submit your details below and I'll be in touch (pun intended- hehehe)
(hee hee hee....)
Meet your new favourite mousse! Chocolate Avocado Mousse.
This awesomeness is always a go-to when I'm craving sweet, smooth, chocolatey comfort. Luckily this dish satisfies my craving, while nourishing my body AND soul.
There are just 4 simple ingredients- avocado, banana, cacao powder, and honey:
These mushy green gems are chalked full of good quality fats, vitamin E and magnesium to make you feel satiated and relaxed with beautiful skin.
Another mushy gem, bananas are known for their high levels of potassium. Potassium is a mineral necessary for good function of the heart and kidneys.
So cacao powder, cocoa powder and carob powder are three very different "chocolate" powders. All three are perfectly ok to use in this recipe, I'll let you decide which to use:
I prefer to use carob powder because of the health benefits and the "no caffeine content." I do find it lacks the bitterness of a familiar chocolate flavour though, so if you're feeding it to kids, the cacao or cocoa powder might work better- especially of it's their first time trying it.
Honey is considered a whole food sweetener because of it's high nutrient and enzyme content. Always buy organic or wild unpasteurized and local when you can.
Ok, so now you know how good it is- here's how to make it:
Chocolate Avocado Mousse
4 medium sized ripe bananas
3 very ripe avocados
1/4 cup of cacao powder
2 tbsp of honey
Blend together in a food processor or place in a large bowl and use a hand blender.
**So I need to add a few little notes about this recipe:
Let me know how yours turns out and of course take pictures!
Electrolytes. We hear about them a lot- especially when it comes to sports, marathons, and SUMMER TIME! And all things that make us sweat.
Our bodies are equipped with sweating mechanisms to help us feel cool. When moisture comes to the skin, it's evaporated into the air and it's that process that keeps the heat down, the only thing is, our sweat isn't just 100% water. It's full of things like minerals (like sodium and potassium) and toxins. Sweating out the toxins is a wonderful thing, but as we lose the minerals, we lose the ability to absorb water back into the body when we drink it, hence electrolyte drinks.
Electrolyte drinks like Gatorade and Powerade have great intentions, however they use artificial and concentrated sweeteners, as well as food colourings and in a quest to eat a more natural, whole food diet, those drinks are out of the question.
I like to experiment and make my own electrolyte drinks. My most recent one is the above pictured "Strawberry Rhubard Electrolyte Drink." I had a tonne of rhubarb in my yard this year so I made my fav: rhubarb syrup (recipe to come). I poured the syrup over ice, added fresh cold water, some frozen strawberries and a pinch of sea salt. Voila! I had an electrolyte drink to re-hydrate my very parched self.
The sugar in the syrup adds sweetness to the drink and gives the body some quick energy (good for when you are active in the heat), and the pitch of sea salt adds sodium to help the body absorb the water. And it just feels so refreshing!
Other home-made electrolyte drinks:
Staying hydrated is really important, If the heat wave has you feeling lethargic or tired, it can be a sign that you aren't drinking enough fluids, try re-hydrating with these homemade electrolyte drinks, you will be amazed at how much better you feel!
Chances are you've heard of miso soup, and if you were like me, you hadn't really thought too deeply about what the heck it really is.
When I became a nutritionist I kept coming across it in many of the texts that I loved- learning of it's health benefits.
Japanese in it's roots, it is traditionally made by fermenting soybeans with salt and fungus (specifically aspergillus oryzae). These days you can find miso made with rice, chick peas, and barley in place of the soybeans, which can alter the flavour slightly. The good stuff will use organic ingredients and come in paste form in a tub. I really like the brand called Amano Miso and you can buy it at most health food shops. (if you live in the West Kootenays you can find it at Ferraro's and Kootenay Co-op)
Fermentation of food makes it more digestible by increasing the enzyme content as well as the presence of probiotics (good bacteria necessary for improved gut health). Miso has a high enzyme and probiotic content and it's high in B-vitamins and protein.
When I purchased my first tub of miso I must admit I was a bit lost, but with some experimentation I've found some great uses for it. One being GRAVY!!!
No turkey dinner or roast dinner would be complete without gravy, and I grew up with a mom who always made her own gravy using the juices and fat drippings from the cooked meat. (I was really lucky....) She would make the gravy by pouring the drippings into a heated pan and then adding flour to thicken. And while this version was always delicious, it wasn't conducive to my gluten intolerance, so one Thanksgiving I decided to try replacing the flour with miso- and it worked!
The recipe has since evolved so that I don't always have to cook meat to have gravy, because let's face it, gravy goes good on anything and I don't eat meat at every meal.
Here's what I do and it's SO easy (and remember I'm not really a recipe person, so if the amounts seem off, just play!):
- in a small saucepan combine 2 cups of broth, 1/4 cup of almond butter or tahini, two heaping tablespoons of miso, and some black pepper
- on LOW to MEDIUM heat, begin to warm the saucepan and whisk the ingredients together until it's smooth and warm
- DO NOT bring to a boil, heat it to juuuuuuust under a boil. If you boil it by accident (and you probably will), no biggie, just take it off the element and let it stop bubbling, turn the heat down and put it back on. (boiling miso will ruin the enzymes and probiotics that are SO good for you.
You can also add things like roasted onions and garlic and just use a hand blender to smooth it out- this will add HUGE flavour!
See my pictures below to see what the process looks like.
There you have it. It's a great gravy, but it can also be an awesome sauce for dishes like roasted yams, mashed potatoes, grilled zuchini, and rice bowls. When it cools, it makes a great creamy dressing for salads or even a raw veggie dip.
Don't be scared- miso is super versatile ingredient and adds so much flavour to your dishes. Experimenting is the key!
Starts June 26th! YAHOO! Stay connected on Facebook for updates on weather.
Come join me on Saturday, June 21st to officially kick off summer with a Solstice class dedicated to long days, hot nights, and feeling bountiful.
Trail United Church
1300 Pine ave, Trail
$10 drop in
Many traditional cultures have been soaking their food in one way or another for years. It's like they've intuitively known the benefits without all of the science (and now we know the science). It's a small and simple trick that has a huge impact on your health.
OPTIMIZING NUTRITIONAL BENEFIT
HOW TO SOAK GRAINS
A friend recently asked me how I have time to do this and you might be asking yourself too, but there is VERY LITTLE extra time needed.
It's not like you have sit and watch the grains soak, you just have to plan ahead: throw the grains in the bowl in the morning, and then when you get home, they're ready to cook (and sometimes in HALF the time) AND they're more nutritious!
She couldn't argue with that.......