Month: March 2013

Happy Easter

It’s Easter and there is no problem with indulging in a bit of chocolate if you enjoy it. These are lifetime changes you are making and it’s not realistic to think you won’t ever eat chocolate again.

To prevent excess however, practice mindful eating when you eat it. Ensure you are sitting and concentrating on it. Ask yourself if you are really enjoying it. Dark chocolate is a better choice because it can satisfy a craving in a smaller amount and it does contain some antioxidants. But if its milk chocolate that is your true passion, go ahead. Savour it and enjoy it.

If its hard to resist, get excess amounts out the house. Via the garbage if necessary. Keep what you will truly enjoy. And let yourself know that once it’s gone, it’s gone.

Looking at treats with a healthy view allows them to still have a place in your diet.


Easter Egg Colours

Reducing the amount of artificial ingredients in your diet encourages detoxification and increased metabolism. If you are one of those celebrating Easter this weekend, you can certainly find your fair share of artificial colours without too much trouble.

Creating your own colours with food colouring is very simple. A number of foods can create colours for cooking without changing the flavour.

If you are colouring eggs, use a little vinegar to help the colour stick better.

Pink: Boil beets in a small amount of water. Use the cooking water to colour icing or the food you wish to colour.
Blue: Follow the above method using red cabbage.
Red: Use the beets themselves. You need quite a lot.
Green: Puréed avocado or spirulina for a richer colour.
Purple: Puréed blueberries.
Yellow: Tumeric.

Fruit desserts

You may have heard of food combining. Essentially it is keeping different foods separate to optimize digestion. The better your digestion is, the better you metabolize your food and prevent backlogs and fermentation.

As we embark on a weekend of Easter eating (if you celebrate Easter), if you are eating consciously, you may skip dessert and have fruit instead. After a large meal, especially involving meat which takes a long time to digest, this can cause bloating and gas because the fruit ferments while waiting for the proteins to digest.

However, there are 2 fruits that can help you digest. These 2 are pineapple and papaya, they both contain natural digestive enzymes. If you are preparing a meal this weekend, keep these fruits on hand to serve and save your guests embarrassment and discomfort.

Airline Food

You are on a long haul flight and dinner is served. What are your thoughts? Probably something along the lines of “cool, here comes food”. And you eat whatever is put in front of you. Of course answering the very descriptive question of “chicken or beef”?

Do you actually care which meat you have? You know they are both going to taste the same anyway. Or have you taken the time to order a vegetarian meal in advance?

This process is food industry at its best. Instead of making meals to tempt us to come back for more, this time the motive is creating meals that can be reheated and served quickly with as little mess as possible. All the while ensuring they don’t hear about it later through complaints.

There cannot be any energy left in this food after its been through what it needs to, to reach you at your 30,000 ft high dinner table. It’s all about function, but we still eat it because ………. we are bored. There is nothing else to do and the meals break up the flight a little.

So again, eating this food isn’t nutritious. Its just calories but primarily it is just entertainment.

There’s No Such Thing as Bad Weather …..

……. Only Bad Clothing. So the saying goes. But I’m heading to the UK tonight and I think I’m going to disagree with that saying after a couple of days of the damp penetrating my bones!

So even if the temperature isn’t rising yet, the sun is. The longer days give us more opportunity to get outside and watch the Spring approach. Take in the new energy of this time of year and get out for a walk. Even if you have to bundle up!


Never Rush

Our culture makes us want things NOW. To do things NOW and usually they should be done perfectly. We love to go to extremes.

Here, I am trying to do the complete opposite. Of course, this blog has to be for everybody but the advice should be individual. Pick and choose what is right for you. If the ingredients I talked about yesterday are new, just start with one. If smoothies are new for you, just start with the fruit and liquid, adding more things as you become more comfortable with them. Greens powders are in every health food store and most grocery stores now and I like them because the suggested amounts are included on the label making it simple to add them to your juice or smoothie.

Go slow!!

A Formula for a Smoothie

Or a juice. Really you can put anything in but following a few guidelines will guarantee you a great smoothie every time. There are thousands of recipes online but use a combination of the first 4 according to what you have on hand.

Keeping your smoothie or juice to just a few ingredients will make it easier on your digestive system and easier to assimilate all the good nutrients. Avoid the temptation to throw more and more in. Also, try to rotate the ingredients, especially the greens. If you do a few smoothies using wheatgrass, change it up when the package finishes. You’ll get a wider range of nutrients and some of the greens aren’t good to take long term.

1. Thickening base. Either one banana or a half an avocado.

2. Sweet fruit. Use fresh, if available, or frozen which is easy to keep stocked. Try berries, pomegranate, apple, pear, mango, kiwi or peach. About 1-1/2 cups.

3. Liquid. Freshly squeezed orange juice and/or coconut water and/or non-dairy milk – almond, rice, hemp. About 1/2-1 cup.

4. Greens. Spinach works great, it’s hard to taste it and provides a lot of greens benefits and iron. You can also use parsley or kale (strip the centre stalk first if you are not using a juicer). Or a powder such as wheatgrass, spirulina or a greens powder.

5. Additional or alternative options, according to needs or taste. Carrots, beets, celery, cucumber, ginger, lemon, small seeds such as flax or chia, honey, spices or yogurt.