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Well in to Summer now! At long last it seems that summer heat has landed on Toronto’s doorstep and I am now focusing my energy on evening out the awfully awkward tan that accompanies getting around by bicycle in the summer months. As it heats up outside, it cools down in my kitchen. With my post on Rotten Grapes and New Jeans getting picked up by Toronto Life’s Daily Dish, my mom is now convinced that Pusateri’s will come after her and that she will be excommunicated from North Toronto. I say, Let Them Eat Cake !

Monday: Rotten Grapes and New Jeans
Do you return produce? A basic enough question that spurred lots of response.

Tuesday: It’s Not Just About Food
It is so easy to get caught up in our health; worrying about eating the right foods, exercising enough, doing enough. Here is my reminder that it takes more than good food to nourish our health as I get out my glue gun and paints and remind you that it’s a-okay to cry over spilled milk and that it all simply is what it is.

Wednesday: Fridge Bits Pasta (Recipes)
Gross! What is it now, day 18 of the garbage strike? I can’t stop my bicycle on corners anymore as overflowing garbage bins have taken over and they just stink. So as not to contribute to the stenchy mess, I devised this delicious pasta that had no  waste.

Thursday: Nourish Your Soul (Video)
Did someone say Caribbean retreat in St. Lucia where for one full week you will do all things sweet and healthful like invigorating yoga, explore organic farms, botanical gardens, hike in waterfalls, eat the best local organic food, and learn about all things nutrition? Yes. I did! Join me, January 10th -17th, 2010.

Friday: Let Them Eat Cake (Recipe)
So much summer fruit, so little appetite left for a fruit crumble. Instead, I came up with this sweet little cake number. Gluten and dairy free of course and Candianly sweetened with maple syrup. If ever there was a time to have dessert after breakfast, this would be it.

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It is only July and I am crumbled out. Crumble is The Dessert recipe of the summer if you ask me. Every single summer fruit makes a great crumble; from blueberries to peaches, pears to plums, it all works under a layer of toasted oats and cinnamon. Wait… maybe not watermelon.

With fresh from the farmer’s market strawberries and rhubarb calling out to be joined in holy matrimony, dessert style, I put on my apron and presided over the ceremony.

I just couldn’t make one more crumble and so I came up with this cake. The cakey part came out amazingly well and I do believe this would be fabulous with apples and raisins or mixed berries. The toasted pecans are just dessert perfection. Even though crumble may be a family favourite, I didn’t see anyone complaining when the leftovers of this cake were being enjoyed as post-breakfast dessert with a cup of tea.

Strawberry Rhubarb Breakfast Dessert Cake

1 1/2 cups brown rice flour
1/2 cup almond flour
1 tsp baking powder
1 tsp baking soda
1 teaspoon cinnamon
1/2 tsp sea salt
1 cup diced rhubarb (about 2 thin stalks)
2/3 cup maple syrup
1 egg or egg substitute
1/3 cup applesauce
1/3 cup milk substitute (or water)
1Tbs apple cider vinegar
1/4 cup coconut oil
1 cup sliced strawberries
1/3 cup pecans

  • Preheat oven to 350 F
  • Oil cake pan and then dust with flour
  • Mix together flour, baking powder, baking soda, soda, salt and cinnamon
  • Add the rhubarb, maple syrup, applesauce, egg, milk, vinegar, oil and vanilla.
  • Mix together even batter.
  • Add in the strawberries, gently folding the batter.
  • Pour in to cake pan and bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.

    Click here for a printer friendly version.

Yesterday I got my promo postcards in the mail! This is very exciting. It kind of makes my retreat real. And the cards for my retreat are beee-you-tee-ful if I do say so myself (I did them so it’s a bit of a tooting my own horn sitch).

Have a look for yourself!

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The retreat is already 20% full and it is still months away! If you are thinking about coming, start doing a little more than thinking and book yourself in… or at least make that thinking fall into the “seriously thinking” category.

Here are some basics details and more info can be found here and be sure to let me know if you have any questions.

Nourish Your Soul
Hosted by Meghan Telpner
in partnership with
Patricia Perkins of Tropical Escapes
January 10th-17th, 2010
Balenbouche Estate, St. Lucia

Retreat Overview
There is no time like to the present to nourish yourself and start living to your fullest potential. True happiness can only be achieved when we feel our very best in this present moment.

There is no greater way to gain perspective, to think more clearly, to heal, to refocus, to get creative and to be true to the inherent nature of what makes us who we are, and makes us happiest than by taking some guilt-free time to just be and to live.

This week in St. Lucia will be a rejuvenating change retreat that will introduce you to new experiences, new information, new skills, and help you to evoke new visions and goals that will catalyze positive changes you never could have imagined.

The sweet, blissful and beautiful island of St. Lucia will allow you the opportunity to unwind, explore and play. The things you will learn, the adventure you will have and the people you will meet will ultimately change the way you live the rest of your life. This retreat is a blend of some of the most healthful life giving practices, as we blend together nutritional education, yoga, meditation, organic food, rainforest hiking and waterfalls, seawater and sunbathing, cooking and delightful light and enlightened discussion.

Everything about this retreat, from the organized excursions, organic farm tour, cocoa plantation visit, guest lecture from a local herbalist, daily yoga and the freshly prepared vegetarian meals are all designed to enhance personal health and wellbeing and educate along the way.

Retreat Details
The Basics
Nutrition & Food
Meditation
General Itinerary
Retreat Guidesses
Package Rates
Recommended Reading
Registration
—————————————
More info on St. Lucia
More info on Balenbouche Estate
More info on Tropical Escapes

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Here in Toronto, we are on day 17 of a garbage strike. I know what you are thinking and you are right. Peeeeee-eeeeew. Thankfully our summer has been remarkably chilly so it is not as bad as it could have been.

Now, not picking up garbage, really doesn’t bother me so much. I fill one grocery bag size of of garbage in about two months. The problem I am having is two-fold. The first is that greenbin (city compost) and recycling both fall under the duty of the garbage collectors. The second is that my one hour bike ride along the bike path at the lake and up the Humber River takes me past THREE temporary dump sites. These dump sites are in parks. I simply can not bring myself to create garbage that will be left in a park to fester and breed maggots, rats, flies, and feed rabid raccoons (okay maybe not rabies ridden but I hate raccoons).

So in an attempt to not create any garbage whatsoever, I am getting super-powered creative. Hence my Fridge Bits Pasta. I made this surprisingly delicious dinner with things I found in my cupboards and fridge. The waste from my meal looked like this:

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Your garbage collectors don’t have to be on strike for you to make an effort to create a healthy, garbage-free meal. Make it a game. Games are fun!

Here is my recipe for this deliciously simple, minimal prep time, minimal cook time, maximum delicious pasta.

Fridge Bits Pasta
What’s in your fridge.
What’s in your cupboard.
Pasta (or grain of choice).

And for Meghan’s Version of Fridge Bits Pasta
1 cup brown rice pasta
1 cup leftover steamed broccoli
1/2 cup leftover steamed green beans
1 cup leftover grilled zucchini
1/4 cup  sun dried tomatoes, chopped
1/2 fresh tomato, chopped
1/2 fresh bell pepper
1 clove of garlic, minced
1/4 cup sunflower seeds
2 Tbs olive oil
1/4 cup water
Handful of windowsill herbs that included Basil, Lemon Balm, Sage, Oregano
Salt to taste

  • Put pasta or grain of choice in a pot to cook
  • In a separate sauce pan, add olive oil, tomatoes, red pepper (or any other raw veggie you are using) garlic, sun dried tomatoes, fresh herbs  and sunflower seeds
  • Allow to cook until garlic becomes aromatic and tomatoes are hot (very technical I know
  • Add in other already steamed/grilled veggies and cook just until all are warm
  • Add water as needed to pan to keep from sticking.
  • Once pasta is ready (about 15-20 mins) drain and rinse and return to the pot.
  • Stir in the veggie/sauce mix.
  • Serve hot or refrigerate to enjoy the next day as a pasta salad.
  • Important Note: Do not put more on your plate than you will eat. Silly to go through the effort of making a garbage free meal only to create garbage (and waste food) by having eyes that are bigger than your stomach.

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(Don’t forget to come by my film screening tonight!)

One of the questions my clients have the toughest time answering when I do their intake, is what their hobbies and interests are. Last week a client responded with “Who has hobbies anymore?”

Great health is not just about the food we eat. We all need other things in our lives to create TOTAL health. I, for one, often get way too caught up in my physical health, making sure I get my daily exercise, my protein and fibre with every meal, my lemon and water in the morning (I could go on and on and on), that I often put aside the things that nourish the rest of me.

My hobby is putting colour on stuff and I don’t do it nearly enough. Cooking has become my primary creative outlet of late, but there is still nothing I enjoy more than sitting down with an assortment of paints and a glue gun and creating something completely ridiculous. I love focusing my energy on something that has absolutely nothing to do with my physical health. The above photo was from Canada Weekend at my cottage. Every year we take on a family art project, and this year we decorated boxes. I was going with a farm to table kind of theme (with a naked plastic doll holding a pink  comb). So silly. More photos at the bottom.

What activities nourish you?

Here are some of my other tips to staying healthy that have nothing to do with what you eat.

Meghan’s Guide To Making Love Outside The Kitchen

Cry Over Spilled Milk
When we keep it in we get sick. Emotions and feelings that are repressed, will end in illness in one form or another. We all have our inherent weaknesses but there is no need to find out what those weaknesses are. Talk it out, share feelings, and most importantly, be real about what you’re feeling.

Follow Your Gut and Make The Decision
My friend Jay always says to me “When there’s doubt, there’s no doubt”. If we follow our instinct, we will never have to make another decision again in our life.

Create Solutions and Make Peace With Them
We may choose to view ourselves as victims of circumstance but for the most part, we create our circumstance and therefore have the power to change it.  Positive change results from positive action. Negative circumstance results from negative reaction.

A Cute Outfit Means Nothing If You Feel Like Shit
We’ll spend more money on a consultation for colours to paint our walls than on consultations to resolve our health issues. People who hide from reality and pretend like everything is sunshiney, glossy and perfect all the time  are those in the most pain. It’s okay to have bad days.

It Is What It Is.
Acceptance of ourselves- our appearance,  our relationships,  our health,  our family,  our friends…  We must accept things just as they are. Refusing acceptance is the surest way to create our own suffering. If we can simply accept things as they are, we begin to eliminate negative emotions from our lives that include jealousy, envy, competition, criticism, destruction and dissatisfaction.

Laughter Is The Best Medicine.
When was the last time you had a good laugh? The kind where you can’t catch your breath and tears are rolling down your cheeks? If you can’t remember it has been way too long.

And now for some more pictures.

My mom working on her work of art. She’s the true artist among us.

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A close up of my work of artistic genius6253_228441200382_786245382_7654130_7319596_n

My sister-in-law Carly hard at work6253_228441230382_786245382_7654134_6612430_n

My dad’s rhinstone and birch bark creation6253_228441125382_786245382_7654119_962628_n

My brother decided to make the cows road kill6253_228441140382_786245382_7654122_4639307_nYou know I picked the chairs for my porch!

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fruitFruit photo courtesy of: http://everydaytrash.com

Last Monday I was at my local farmer’s market to pick up some fresh greens.  The arugula had been attacked by some bugs and was full of holes. They were offering it at a 50 cent discount and I didn’t think twice about it. Had I bought that holey arugula at the store and saw the state of it once I returned home, I would have been annoyed that I hadn’t noticed it, but I doubt I would have returned it.

Do you return bruised or rotten produce?

Riding my bike to the market to get my groceries means that bruised fruit is part and parcel of the mode of transportation I have chosen. I have, however, come home to find that half a head of cauliflower is kind of browned or I’ll cut into an onion to find a whole half of it completely rotten but I have never returned produce.

This is why.

My mom used to shop at Pusateri’s, a hotsy totsy, fancy shmanzy grocery store uptown, where people pay a premium for a pretty store and a policeman to hold up traffic while you enter and exit the parking lot. My mom had come home from a routine grocery shop and as she was unpacking, realized the grapes she had bought were rotten. She went back a few days later with the intention of exchanging them.

She did her shopping, filled her cart and when she was at the check-out, she explained about the rotten grapes. The cashier wouldn’t do nothing about it and called over the store manager. The line grew behind my mom and the exchange would not be made. Furious at the poor service and the growing embarrassment that came from the store making a big stink about a few rotten grapes, my mom left the store- her grocery cart full in the checkout line, and never went back.

This was about ten years ago and since then and because of this poor service, the store has likely lost tens of thousands of dollars in business from my mother and now I have this thing about returning stuff… That is until my jeans ripped. They were essentially deteriorating and so I called Aritzia, the store where I bought them. I was very apologetic about the whole thing,  but as I could no longer wear them I wanted to know if I could contact the manufacturer to let them know their jeans fell apart and if there was anything they could do.

Without any hesitation, Aritzia offered me a brand new pair of jeans if I brought in my thread bare ones. They were incredibly helpful, gave me a whole bunch to try on and I left with a brand new pair of jeans and a $25 credit as my new jeans cost less than the pair I was returning. That is outstanding service and I didn’t feel the least bit bad about making the return.

Why I am okay with returning clothes but not food is a mystery to me. Food is the tools with which I do my work. If I built houses and my hammer broke, I would surely take it back. Something about returning food is just challenging to me.

I am interested in your take on this issue. Thoughts? Comments? Experiences to share?


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What a sweet, summer holiday week. Well- I think it was summer. I was up North in Haliburton and it was far from summer weather, but the heat is coming. I swear it will show up any minute now. Lot’s of good cooking anyhow. Have a great weekend!

Monday: My Chocolate Sol
Nothing sweeter than a street fair that is focused around the best chocolate ever.

Tuesday: Film Screening: Get Fresh With Me (video)
I invite you to to join me this coming Tuesday night for a screening of this fabulously important film. Screening is on Tuesday July 7th, at 7:30 pm at The Centre for Social Innovation, located at 215 Spadina Avenue. Free of charge.

Wednesday: Beans Beans Good For The Heart (Recipe)
Beans are so good for us… but unfortunately they can be toot-ariffic. I offer you a great solution to this little problem with maybe the best bean salad recipe ever created… ever.

Thursday: Reading and… Chatting with Byron Katie
In preparation for my upcoming interview with the world renowned and wonderfully inspiring Byron Katie, I ask you what you would want me to ask her. Keep the questions coming! I will be speaking with her on Tuesday afternoon.

Friday: Mix and Match Lunch (Recipe)
Keeping it light and easy, eating up what’s already prepared in my fridge. Mixing together an assortment of dips and things to dip with recipes of course. Great ideas for things to keep on hand through the summer.

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I’ll admit that I find the food blogs where people post photos of everything they eat oddly fascinating. I would love to do that but I just never remember until after I am done eating. This lunch, however, looked so pretty that I took a photo and am now sharing it with you.

My lunches often look like this- a mix of the good things I have been whipping up in my kitchen in the  week. It’s also a great way to serve lunch for guests- they just take what they want, relieves the need to make a whole big meal and everyone feels light, nourished and satisfied after. So what do we have here?

Here is my recipe for Traditional Hummus

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Traditional Hummus

1 can organic chickpeas
1/4 cup tahini or olive oil (or blend of olive oil and flax oil)
1/2 – 1 tsp celtic sea salt or Himalayan rock salt
1 1/2 tsp ground cumin
1/2 clove mashed garlic
1 inch fresh ginger root, grated
1/4 cup fresh lemon juice
pinch of cayenne

  • Process all ingredients in food processor or hand held blender
  • If consistency is too thick, add some water
  • If serving as a dip- pour some olive oil on top and sprinkle with some paprika, cumin and chopped parsley.

Printer friendly recipe: Traditional Hummus

byron

A couple of weeks ago I promised you that a big surprise was coming. Well this is it! The surprise is not the book review, though I did recently read this book.

I read Byron Katie’s book, Loving What Is, in preparation for my interview with her this coming Tuesday, July 7th. That is part one of the excitement- I am interviewing Byron Katie!

Part two is that Byron Katie is coming to Toronto in October for a weekend long workshop.

And… Drumroll please, excitement part three is that I have been given two tickets to give away to my beautiful readers for this event. This weekend workshop will seriously change your life.

I first came across Katie’s work when I heard her on an episode of Oprah’s podcast. In this interview, Katie spoke the words that have stuck with me persistently, “Defense is the first act of war”. I was stopped on the spot when she said this and the next thought that came to me was, “Of course it is”, and just like that my job as a nutritionist became a little bit easier.

That is why I hate getting defensive letters like I did from the Corn Refiners Association, Nutella and Coke. I am perfectly happy to have my say, and let them have their say if they need to and leave it at that. I only argue back when my editor at The Post makes me.

‘The Work’ that Byron Katie developed and facilitates helps us to lead lives that are simply happier. She provides tools for us to release ourselves from factless thoughts that perpetuate our suffering. If you are unfamiliar with The Work, get familiar.

As I have been honoured with the opportunity to interview Katie because of the amazing audience I have with this blog, I am asking you what you want to know. I have my questions ready but want yours too.  I encourage you to keep them somewhat health/nutrition related but what do you want to know from Katie? Post your questions below and the interview will be up in a week or two.

Now… How to win tickets. Write up why you want them, deserve them, or need them. Explain how you could benefit from attending this weekend event and do so in 250 words or less. I am not choosing the winners so please don’t send them my way. Instead send your entries here to inspirationalworks(at)sympatico(dot)ca with the subject line “Making Love In The Kitchen with Katie”. This generous giveaway is valued at $340 per ticket. There will be two tickets given away and you can enter until I say stop.

Please only enter if you are in or will be in Toronto the weekend of October 2-4, 2009. Direct any questions about the event to inspirationalworks(at)sympatico(dot)ca.

More information on the event can be found here.

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Happy Canada Day!

Between Canada Day and July 4th weekend, we have officially entered BBQ and picnic season. I am not a huge BBQ lover. Mainly because grilled meat, mayonnaise covered potato salads, sour cream and onion potato chips and  two liter bottles of Coke do little for me.

I also know better then to send you on your way to a typical summer BBQ with a bowl of quinoa tabouli and expect you not to be taunted for being a rabbit-food-eating-hippie. This is where the beans come in. For whatever reason, bean salads can happily cross the bridge that between man’s man BBQ’d food and healthful vegan fare.

Beans, however, are synonymous with tooting. Cooking the beans with a piece of Kombu (a seaweed) helps reduce the gas factor. I have tried to find out why this works but have come up with nothing. If you know, please share.

Here is my cooking method to reduce the fart factor.

  • Soak the beans overnight (for about 12 hours)
  • In the morning, drain the water and rinse thoroughly
  • For every cup of beans you’ll be cooking, use 4 cups of water.
  • Add a strip of Kombu (a seaweed) to the pot and bring the beans to a boil.
  • Allow beans to boil for about 20 minutes and then reduce the heat to a simmer for 2-4 hours until beans are tender.
  • Drain and rinse again.

My bean salad is a mix of cooked beans and lentils, some roasted veggies as well as some fresh, raw vegetables. Of course I accessorized it with a little home sprouted mung beans.

IMG_6482Toot-Free Sweet Potato and Mixed Bean Salad

1 cup dry beans (or 2 cups cooked, equal to 1 can) – choose whichever you like best- I went for a mix of black eyed peas, black beans and green lentils- 1/3 cup of each)
1 cup cucumber, cubed
1/2 red pepper, coarsely chopped
1/2 yellow pepper, coarsely chopped
1/2 onion, coarsely chopped
1 sweet potato, cut into 1/2 inch cubes
3 cloves of garlic, peeled and coarsely chopped
2 Tbs Olive Oil
1 tsp Paprika
1 Tbs Parsley flakes
1/3 cup fresh cilantro or parsley
sprouted mung beans (or sprout of choice) to garnish
Salt and pepper to taste

Dressing
1/4 cup flax oil
1/4 balsamic vinegar or apple cider vinegar
1 Tbs Dijon Mustard
1 tsp grated ginger

  • Preheat oven to 400
  • Toss together sweet potato, onion, garlic, olive oil, parsley flakes and paprika
  • Lay out in roasting pan and place in oven, set for 30 minutes
  • While sweet potato is roasting, rinse and drain beans and place in large mixing bowl and allow to cool
  • Add in cucumber and red pepper
  • Mix dressing in a jar
  • Once sweet potato is lightly browned and soft without being mushy, allow to cool slightly and add to mixing bowl.
  • Mix in fresh parsley or cilantro.
  • Add dressing and toss. Sea salt and pepper to taste
  • Serve immediately with sprouts on top or allow to sit in fridge to marinate.

Printer Friendly Version: Toot-Free Sweet Potato Bean Salad

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