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My work in Holistic Nutrition is to arm you with the ways the good foods can support you in keeping chronic inflammation at bay. There is no greater tool in my toolkit than today’s topic of conversation. So if this topic is new to you, settle in for a good ride. If you add nothing else to your regimen in 2019, this will be 80% of the work.
It's time to Stock Up.
Read moreThis week's topic is one that can be a bit of a hot button topic for some, and while I love a good debate, I will be talking simpler here. The impetus behind these weekly blog posts is to get the discussion going on how to choose our foods and make those lifestyle choices that are in support of optimal health, not to stir the pot. So this week's topic is about choosing meats, and reaching for grass-fed or pastured options when you're able to.
Read moreThe nights are cooler. Some of us have to cover our gardens for fear of the goods perishing under the waning moon. We start to turn inwards, as the daylight gets shorter and the furnace turns on. It's time to get a slow simmer going on the stove.
It's time to Stock Up.
Read moreThe cooler nights are here. The tomatoes are ripening on the double. You've pulled out your first pair of socks in two months. You've stood in amazement at how much your little one has grown in the past two months in the sun. It can only mean one thing: it's time to think of lunch boxes.
Read moreNew recipe on the blog, meant to take in the flavours of the season. Fermented Gazpacho, with flavour spikes from fused olive oil from Blue Door in Calgary, and flavoured vinegar from my wee garden patch. A nourishing probiotic-rich cold soup for the dog days of summer!
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