Nutrition

Food and Recipe of the Month: Cherries and Cacao Cherry Cheesecake

Care of Andrea Howe at glowingongreens.com  Cherries hold the prize for being the most popular summer fruit in our kitchens! They’re tart, sweet, and that perfect treat on a hot day. Not only are cherries bursting with flavour, but they are also packed full of amazing antioxidants, vitamins, and nutrients. Cherries are known for their deep red/purple colour. That bright colour comes from a powerful antioxidant called anthocyanin. These antioxidants can aid in cell damage repair, and preventing further harm from occurring, resulting in a reduced risk of many cancers and chronic disease. They can also reduce blood pressure levels, cholesterol levels, and increase metabolism. Are you an athlete? Cherries have been seen to enhance exercise performance and speed up recovery time by reducing muscle soreness in marathon runners. They can also reduce inflammation in those individuals with arthritis or inflammatory diseases due to their ability to fight free-radicals and reduction of uric acid levels in the body.  So, not only do cherries taste good, but they are a powerhouse for combating many health conditions. Add this superfruit into your diet with this Cacao Cherry Cheesecake… Read More

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Food and Recipe of the Month: Peaches

Care of Andrea Howe at glowingongreens.com  Summer weather calls for peachy moods, and peach-filled recipes. This bright fruit is packed full of flavour and nutrients, and a perfect addition to your plate. Peaches are known for their abundance of antioxidants. Vitamin C is a potent antioxidant that aids in cell repair from free-radical damage, protecting your body from aging and disease. Additionally, they contain fibre, that key nutrient for improved overall health. Fibre reduces inflammation and can improve symptoms of gastrointestinal disorders such as IBS. It also reduces LDL cholesterol, and blood sugar levels, thus reducing risk of Type 2 Diabetes and heart disease. This juicy fruit can be enjoyed in a variety of ways like baked in a tart, sliced in a salad, or grilled as a decadent accompaniment. Peaches are an Ontario grown summer fruit and can be found at local farmers markets and grocery stores. Try this rich grilled peach pancake recipe at your next family brunch. Blueberry and Grilled Peach Pancakes Ingredients – 1 cup oat flour – 1 tbsp flax seed – 1 tbsp baking powder – 1 tsp cinnamon – ½ tsp salt – 1 cup… Read More

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Food and Recipe of the Month: Strawberry Hazelnut Chia Pudding Parfait

Care of Amy Symington of ameliaeats.com Strawberry season is an exciting time of year because it means longer, warmer and sunnier days in addition to eating these sweet, sun-warmed berries! Aside from being almost everyone’s favourite tasty treat in spring they are also something to feel good about including in your daily diet! Berries, in general, contain anthocyanins, which are dark colour pigments found in fruits and vegetables and also a powerful antioxidant, which has been shown to help with the prevention and management of chronic diseases such as heart disease, obesity, type 2 diabetes and cancer. They are also an important component of an anti-inflammatory diet aiding in the reduction of chronic inflammation which has also been linked to an increase in chronic disease. Moreover, they contain high levels of vitamin C, another powerful antioxidant which helps to neutralize damage-causing free radicals in the body. Enjoy them in smoothies, your granola, a chia pudding parfait or baked in pies, tarts, muffins, cakes and scones or simply eat them out of a bowl straight up! Strawberry Hazelnut Chia Pudding Parfait Makes 2 servings Ingredients 1 cup unsweetened almond milk ½ cup chia seeds 1 tbsp maple syrup… Read More

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Food and Recipe of the Month: Cultured Veggies and Cabbage

Care of Amy Symington at ameliaeats.com  Cabbage is an often overlooked winter vegetable that gets very little culinary love. However, its versatility and impressive nutrition profile will surprise even your sauerkraut-loving grandmother. It is a member of the cruciferous vegetable family including arugula, broccoli, collard greens, horseradish, and kale. Cruciferous vegetables contain high levels of health-promoting phytochemicals, specifically antioxidant-rich polyphenols and disease-preventing fibre. They contain high levels of anti-bacterial organosulphur compounds that have been shown to reduce your risk of type 2 diabetes, heart disease and cancer. Cabbage is also rich in vitamins C and K, as well as manganese, all of which help to support good bone and teeth health. Use it in spring or winter rolls, slaws, salads, soups, tacos, braised with tofu, and/or fermented in sauerkraut or cultured veggies. Cultured Veggies Makes 1 500ml jar Ingredients: (Prep a few days in advance or just use veggies as toppings and omit water, garlic and salt) 1 large carrot, grated 1 small beet, grated ½ cup cabbage, thinly sliced 1 cup water 1 clove garlic ½ tsp sea salt 16 oz mason jar Directions: 1. In a large bowl… Read More

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Food and Recipe of the Month: Creamy Cashews

Care of Amy Symington of Ameliaeats.com Creamy, dreamy cashews are a plant based diet’s best friend and for good reason. They help to easily replace a cornucopia of otherwise dairy based products like milk, cheese, cheesecake, and cream toppings, fillings, sauces, and spreads. They are also delicious all on their own or try them dry roasted with a sprinkle of salt. No matter how you like your cashews though, know that they also contain many vital nutrients that our bodies require for optimal health. They contain high levels of fibre, protein, magnesium, copper, and healthy mono- and poly-unsaturated fats. Studies have shown that consuming 1.5 oz of nuts per day helps to reduce your risk of cardiovascular disease and help to maintain a healthy body weight due to their satiating effect. The magnesium and copper present helps with maintaining strong and healthy bones in conjunction with calcium and vitamin D keeping osteoporosis at bay. To up your cashew consumption and eliminate that dairy, try the recipes below on your favourite whole grain bagel with mounds of sprouts, red onions, and capers! Recipe: Cashew Cheese Spread with Carrot Lox Cashew Cheese Spread Makes 6… Read More

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Tips For Getting Your Kids to Eat More Vegetables

Care of Emily Wood, RD Emily Wood is a plant based Registered Dietitian, wife and mom of 2 young, energetic boys that are thriving on a plant based diet. She operates her own coaching business, where she helps people transition to the plant based lifestyle to revitalize their energy and vitality, so they can reach the level of ultimate health and happiness in their lives. She holds a Plant Based Certificate from the T Colin Campbell Center for Nutrition Studies. Join her Plant Based Lifestyle for Busy Moms Facebook Group to connect with other inspiring, health-bound moms. Let’s face it, most kids don’t LOVE their veggies. When my kids first started eating solid food, I always offered a wide variety of vegetables, which they usually gobbled up! But as they grew and started developing a taste for other things, it got more challenging. The good news with kids is that they need a lot of calories to meet the demand of their rapidly growing bodies. But with that said, you still don’t want to be feeding them fat, sugar, and refined foods all day. I have found a few ways that have really helped me to… Read More

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Food and Recipe of the Month: Clementines and Cranberry Sauce

 Care of Andrea Howe of glowingongreens.com  Winter has arrived, and so has its symbolic box of clementines! This tiny fruit is packed with sweetness and nutrients to help you get through the cold months. They’re a cross between a sweet orange and a mandarin orange, giving us this succulent and convenient snack. Clementines have essential vitamins such as calcium, phosphorus, and magnesium. In addition, they are packed full of vitamin C. This antioxidant is great in aiding in collagen synthesis, leading to healthier looking skin by reducing formation of wrinkles and repairing damaged skin. Clementines are a natural source of folate which is great for our brain. Folate can help with winter sadness by reducing distress and depression. Another great addition clementines offer for the winter months is their variety of antioxidants, and its ability to help with immunity. Winter is known for colds and flu season, and a diet rich in antioxidants can help with sickness by protecting against free radical damage. Although clementines are a great healthy snack on their own, they can also be added to dishes such as salads, jams, or loaves. Try this Cranberry Clementine Sauce to serve with your favourite holiday dish. Clementine Cranberry… Read More

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Food and Recipe of the Month: Molasses

Care of Amy Symington of ameliaeats.com  When thinking of molasses we’re often reminded of the stick-to-your-ribs, molasses-rich baked beans, grandma’s sticky date spread, or hot porridge on a cold morning topped with heaping spoonfuls of the sticky stuff – past memories of our childhood. Even now, most packaging found in the baking aisle screams old timeyness. However, one should not be fooled by the nostalgia of it all; molasses has never been more “now.” Derived from cane or beet sugar, molasses is most commonly used in baked goodies. This holiday season, molasses more than surely makes a guest appearance on the dessert table in various spiced cookie and cake forms. However, its deep, rich and bold flavour can sneak its way into the most unfamiliar areas of the kitchen and we should be joyful that it does. Molasses has a great deal of (gasp) nutritional benefits to note; blackstrap molasses in particular. It is obtained after the third extraction during sugar processing and has the lowest sugar content of all the extractions (the first and second are lighter molasses and have higher sugar contents). Blackstrap molasses is an excellent source of manganese and copper, as well as being a very… Read More

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Food and Recipe of the Month: Tomatoes

Care of Andrea Howe, of glowingongreens.com  Tomato Tamato! These vegetables (or fruit to be correct) are nutrition powerhouses. They can be found in different varieties from small cherry tomatoes, to large hot house tomatoes, as well as many different colours. Tomatoes are known for their lycopene content which is what gives them their bright red colour. Lycopene is an antioxidant that protects the body from harmful free radicals, which can prevent heart disease, many cancers, as well as accelerated aging. An interesting concept with lycopene is that the amount of it in processed tomato products is often much higher than in fresh tomatoes. So pizza may be a healthy option after all! However, it is still recommended to consume fresh tomatoes more often, to get the other benefits such as fibre and vitamin C which is destroyed with heat. Eating tomatoes raw or cooked has amazing health benefits. Adding them to sandwiches, salads, salsas, or soups will increase your fibre, vitamin C, and antioxidant intake. Try this easy homemade tomato sauce recipe to have over vegetables, pasta, or on pizza! Tomato Basil Sauce Ingredients: – 1 head of garlic, roasted – 2 tbsp olive oil –… Read More

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Food and Recipe of the Month: Leeks

Care of Amy Symington, of ameliaeats.com  The lovely leek is a cousin to both garlic and onions, and like garlic and onions it is a part of the health promoting allium vegetable family. Allium vegetables are rich in antioxidants, specifically flavonoids, which have been shown to aid in preventing heart disease and stroke. Leeks are also high in dietary fibre which helps to maintain blood sugar levels, consequently aiding in type 2 diabetes prevention and management. And like garlic and onions, they may also aid in reducing oxidative stress which in turn may reduce the risk of cancer. In addition to fibre they are also a good source of vitamin B6, iron and magnesium, and a very good source of folate, and vitamins A, C, and K. Eat them thinly sliced in a slaw, slow cooked in a soup, stew or chowder or have them caramelized and on a salad, sandwich or pizza. Or of course, in this delicious sandwich! BLTA – coconut bacon, caramelized leeks and roasted tomato with avocado on cornbread Makes 6 sandwiches Preparation Time: 30 minutes Cook Time: 1.5 hours Sandwich ingredients: 2 tsp grapeseed oil or canola, divided 4 cups whole grape tomatoes… Read More

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