Posted in Bread/Cracker, Health, Raw, Recipe, Snack on Mar 31st, 2010
Yes, flaxseeds made the cut to fall into the Everyday Superfoods category in the brand shiny new tutorial coming out tomorrow. Why did they make the cut? Because they are awesome-town worthy.
Not only are flaxseeds incredibly rich in omega 3 essential fatty acids, the oil has a phytoestrogen effect that can help us balance out the old cycle, they are very rich in fibre, plus they have that boogery mucilage component to them. As with okra and aloe, that slime factor is incredibly nourishing to the cells that line our intestinal tract. They feed these cells and the better nourished these cells are, the better they are able to absorb the nutrients from our food, thus the better nourished we are as a whole. The mucilage in flaxseeds is also delightfully healing to any gut irritation or inflammation. It therefore makes for a very gentle fibre as the combo of the soluble and insoluble fibre plus the snot-like mucilage helps it all slip right on out efficiently and regularly.
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You may have noticed a theme this week. Between the French Toast Having Wings, King Chaga: Ruler Of The Land, and the old Create Your Own Burger Adventure we enjoyed yesterday. Yep. I have had super foods on the brain as I gear up for the first run of my bran shiny new workshop formerly known as Raw Super Food Power. All week I have been working away at the recipes and info for the two-hour session and have been so inspired by the amazingly delicious ways we can enjoy food as medicine. I don’t know about you but I would so much rather eat a cacao nib filled cookie than pop a magnesium supplement. Food as medicine is one thing, but cookies as medicine… Oh wow!
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How do you know when a nutritionist came from a career in advertising? When even her flour jars are branded. Here’s another one for you – When is a flour not a flour? When it is made from crazy super high protein and fibre stuff like quinoa and chickpeas. My girlfriend Macy was coming for [...]
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Posted in Bread/Baking, Bread/Cracker, Recipe on Jan 20th, 2010
I don’t eat a whole lot of grains, at least not when I am cooking a meal just for me. I am usually pretty happy with some bean/lentil type soup and some salad and veggies. After one of my cooking classes, the Asian Inspired class as part of the 4-week and 6-Week Cooking Program, I [...]
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In honour of one of Toronto most vibrant festivals of the year, Scotiabank Caribana Festival, this week is dedicated to the flavours and spirit of the part of the world I love best, the Caribbean. This is guava fruit growing on a tree in St. Lucia, actually, on the very grounds where my retreat will [...]
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