Category Archives: Healthy Eating

Herbal Medicines using Powders: Medicine Making Class

Learn the benefits of using Herbal Powders for your enhanced health and how to incorporate herbal powders into your daily life; create delicious herbal medicine recipes for your family! Join Katolen Yardley, MNIMH, RH (AHG) – Medical Herbalist and learn the use of herbal powders and ways to incorporate them into your home and for cooking. Become familiar with the actions of tonics & adaptogen plants. During this workshop you will create edible medicines from powdered herbs:

    • Herbal Energy Power Balls
    • Herbal Immune Enhancing Hummus
    • Delicious Herbal Fudge Desert

 

 

The Whole Life Nutrition Cookbook 2 Ed.

Just in Time for Christmas, the second edition of the Whole Life Nutrition Cookbook! The  first edition is a kitchen bible for many and continuing  in that tradition with the new, revised Whole Life Nutrition Cookbook!  With 100 well-tested new recipes, color photographs and fascinating health information so you can have the most delicious, soul-satisfying meals and be able to make the most informed decisions about what to eat and why!Whole_Life_Nutrition_Cookbook2

The Whole Life Nutrition Cookbook will guide you through the process of stocking whole foods, from the healthiest meats and seafood to the best types of fats and oils, and even the healthiest forms of chocolate! You’ll learn detailed information on the benefits of each whole food group—Greens, Vegetables, Fruits, Whole Grains, Legumes, Nuts and Seeds, Meats & Seafood, Dairy Foods, Sea Vegetables, and Fats. There are over 450 pages of recipes and information!

The Whole Life Nutrition Cookbook includes:

  • Evidence-based information on whole foods
  • Gluten-free, dairy-free, egg-free, and soy-free recipes
  • A complete guide to stocking your whole foods pantry
  • The whole story on the current diet trends and how to adapt them to best serve your individual needs
  • The real story behind toxicity in food and avoiding PCB’s, GMO’s, and non-organics
  • Over 300 recipes that any vegan, vegetarian, carnivore, or omnivore will love

Available NOW – click here to order!

Lavender Lemonade Recipe

LAVENDER LEMONADE

A refreshing summer drink – serve with garnished of fresh lavender.

Ingredients:

  • 5 cups of water
  • 1/2 cup sugar (or experiment with adding xylitol or + /- 10 grams of dried stevia leaves for a natural sweet taste)
  • 6 lemons ​- juiced
  • half a lime​ – juiced
  • 6 long sprigs of fresh lavender​ or 1/4 cup of dried lavender flowers

Boil water in a pot on the stove – reduce heat to a low temperature. Add the sugar/ stevia and simmer for 5 minutes. (Taste to adjust flavor as needed). Stirring often to prevent burning and to ensure all sugar dissolves. Remove from heat and stir in the fresh lemon juice, lime juice, and lavender flowers. Place the lemonade in the fridge to cool down all the way. Serve with lemon wedges and ice cubes. Enjoy!

Makes about 1 quart or 1 liter

Health Risks of Genetically Modified Organisms (GMOs)

 

GMO Health Risks: Dr Thierry Vrain

GMO Health Risks: Dr Thierry Vrain

Dr. Thierry Vrain, formerly Head of Biotechnology at Agriculture Canada’s Summerland Research Station, was once a supporter of GMO. He has in the last 10 years changed his position after paying attention to the flow of published studies coming from Europe that questioned the impact and safety of engineered food and is now sharing his concerns. Help keep Genetically E Free nanaimo and a GE Free BC.

Watch this informative You Tube video for more information here: GMO’s Explained: Dr. Thierry Vrain “The Gene Revolution Best viewed in full screen mode: Filmed at an open public forum in Surrey BC on the topic of GMO’s (Genetically Modified Organisms).

This report was presented to the City Council of Nanaimo, BC Monday Sept 25, 2013 – reprinted with permission from Thierry Vrain – read on…

“Members of this Council,

I came to thank you for taking the time to educate yourself about this issue before the vote at UBCM on a resolution to create a GE Free BC.

My name is Dr. Vrain,  some of you, I think, were given a link to a TED Talk I gave three months ago.  I was a soil biologist and a genetic engineer with the Research Branch of Agriculture Canada for 30 years.   I was the head of the Department of Biotechnology until I retired in 2012 after the completion of the Human Genome Project.   I will come back to that.

I am trying to impress you that unlike most people I can spell DNA and even recombinant DNA.  I was the spokesperson of my Institute in Summerland during those years and took it on as my responsibility to educate the public.  I spoke publicly about the hopes of the engineered technology, and how precise and safe it all is.   I retired in 2012 because the Human Genome Project was completed.  And the answer was very clear.  That genetic engineering technology was not at all the precise technology it claimed.  The transgenes are inserted at random in the genome of the plants.  Complete random.   What we learned from the Human Genome Project is that the genome is a complex ecosystem, absolutely not based on the one gene one protein hypothesis which is the premise of the genetic engineering technology.

Sorry to use all these big words.  Stay with me.  This is a good story.

The genetic engineering technology I was working with was based on a wrong assumption that we would produce one protein per event.  The new paradigm said that we were inserting  foreign constructs in the middle of an ultra sensitive ecosystem of genes.  It’s like introducing a new pest in a sensitive ecosystem.   Not good.  Some of the misshaped proteins resulting from the genetic insertions may turn out harmful.  That would mean that the old paradigm of safety and naïve simplicity was not valid and the rogue proteins created potentially dangerous.   I could not justify what I did anymore, and I could not in good faith reassure the public that the technology was innocuous.    During my time in Research,  I studied many scientific publications sponsored by the biotech Industry and I came to the conclusion that the engineered crops and foods are totally safe to eat, provide greater yields and make the farmers rich, require less pesticides and cannot possibly have any effect on our environment.

But in the last 10 to 15 years there is also a large body of scientific publications, peer reviewed, many in prestigious Journals, that tell exactly the opposite.   The appearance of super weeds and superbugs did not surprise anybody in the science world.  They were fully expected.  Even by the chemical industries that have prepared just in time the next generation of herbicide tolerance.  With 2-4 D.  That’s agent orange during the Vietnam war.  Less the dioxin of course.  I mean, I assume we are not going to spray any dioxin residues in our countryside like we did in Vietnam.

Wouldn’t this transition to a new chemical system of farming be a perfect time for growers to come out of their feudal position with the seed and chemical input Industries.

This body of science makes it clear that the yields in Europe are higher than in America – yields per acre of course.  They do not refuse the technology because of superweeds or superbugs or falling prey – economically speaking, to the Industry.   They refuse it mostly on the grounds of this body of research with mice and rats and pigs and other animals.  And the story is about some toxic principles from engineered food that damage organs: liver, uterus, kidneys, brain, or some other proteins that cause allergies – particularly from the mis-shaped Bt proteins.  And yes.  There is definitely a hug increase in cancer and other related hormonal imbalances

The scientists of the Food and Drug administration in the USA knew that already in 1996 when the first engineered crops were released commercially without being tested.   The administration went over the verdict of its own experts.  They predicted that engineered crops and engineered foods would contain rogue proteins – inevitably produced by the invasive technology.  They predicted that some of these proteins would be toxic, cause allergies and organ damage, nutritional problems, and other illnesses.

Mr Wager who will speak after me is going to tell you that we must have this technology to feed a hungry planet.  This is complete fallacy.  It is well documented that this technology does not increase yields.  The herbicide tolerance technology – RoundUp Ready crops, have been shown to yield less than their non engineered counterparts.  In Europe, corn yields have been significantly superior to North America in the last 10 years.  They do not use this technology in Europe.

Mr Wager is going to tell you that this technology decreases the need for pesticides.  An unexpected goal for a chemical company – turned life company now.  Yes they have patented life.   The seeds are patented.  They are not sold.  They are leased.   You cannot keep them or multiply them.  It does not matter too much that you can’t keep your seeds if you are using hybrids.   So no change for corn growers.  But for everybody else, that’s a voluntary step into economic dependence.  You get your seeds every year from the life company, and you have to be nice about it.    You cannot do any research on the technology unless you swear to agree that what is good for Monsanto prevails.

They have been successful at marketing their product because it makes weed management and life less complicated for the farmer.  But I doubt that it was always the intention of these companies to sell less and less of their products.  Of course not, sales of insecticides and herbicides have gone through the roof in the last 10 years.  Particularly more recently with the epidemics of resistant weeds and resistant insect pests.

Mr Wager is going to tell you that nobody has died from eating GMOs and that 3 billion meals, or is it 3 trillions, have been served.  And everybody is in perfect health.  The truth is that research studies from Europe in the last 10 years have documented organ damage in rats and pigs, and cellular damage in human cells.  And there is no denying that we are experiencing epidemic levels of allergies, gastrointestinal problems, kidney damage, or breast cancer.  The European research says that toxic proteins in engineered foods are responsible for these symptoms in mice and rats.

The European studies also say that RoundUp herbicide is used on such a massive scale that is is now everywhere, in the air, in the water, in the food.   RoundUp kills plants because it stops plant enzyme proteins from doing their metabolic work.  People cannot be affected because we do not have the same biochemical pathways that the plants have.  But we are now discovering that bacteria are affected as much as plants.  And the bacteria in our guts are affected.  In case you do not know that, you are not human at all.  You are a symbiotic organism.  Your body contains roughly 10% of human cells.  The rest are bacterial cells.   99% of your DNA is bacterial.  That is how important our gut flora is to our health. A phenomenal ecosystem of thousands of species of bacteria that synthesize vitamins and many other essential molecules, hormones, etc … Gut bacteria make 95% of the serotonin and other neurotransmitters for our brain.  Would you prefer a happy flora down there ?  Rather than a sad one.  High or even very low residues of RoundUp in our food is a stress to our health.  And no, you can’t tell from looking around you.  It apparently takes many many years of this low level biochemical stress to cause leaky gut syndrome, or organ damage, or cancer.  Meanwhile everybody in North America is ingesting its weight of GMO ingredients every year.

Mr Wager will tell you that there is a conspiracy of rogue scientists determined to spread lies about the safety of this technology.   But he will be at a loss to explain the motivation of these scientists.

If I cite the research work of these scientists Mr Wager will tell you that it is all pseudo science and that it has been thoroughly trashed by the scientific community.   So you need to understand that there is a great deal of research in Biotech, mostly funded by the biotech Industry.   University Industry grants are normal.  Putting hundreds of scientists on the payroll is not difficult.   Or give them a patent or two for their research work.

Do you remember the tobacco ads of 40 years ago.  More doctors smoke Camels than any other cigarettes.  20,000 physicians say Luckies are less irritating.   Why do you think doctors can be bribed but not scientists ?   There are experts on hire – everywhere.

I appreciate that this is seen as a controversy.  So I will conclude with this statement.  As long as there is a controversy – of the kind that the Tobacco Industry created 40 years ago to stay in business for many years after the scientific evidence was in, there can be no recall or regulatory action taken. There is no controversy in 64 countries of the world, including the big ones – Europe, India, Russia, and China, where GMOs are banned or at least labelled.”

We are giving you bits and pieces of a booklet called GMO Myths and Truths.  It is a compilation of published research, much of it from Europe and the rest of the world.  It was compiled by a genetic engineer and edited and re-written by Claire Robinson an excellent science writer.  It is a bit dry and technical.  But if you can spell DNA take a look at it.  Free download at  earthopensource.org

Sign a petition for CBC news requesting that Peter Mansbridge interviews Dr Thierry Vrain on the National regarding the risks of GMO products and the future of Canadian Agriculture.

For more information on GMO dangers

Institute for Responsible Technology: 65 Health Risks of GMO Foods and GMO’s in Food and 10 Reasons to Avoid GMO’s

A partial listing of foods containing GMO products can be found by clicking here:http://thegoldenlightchannel.com/gmo-food-list-to-avoid-monsanto-companies-the-dangers-of-gmo-food/

Health Guide on GMO Research and Risks http://www.greenmedinfo.com/guide/health-guide-gmo-research

For more reading on a holistic approach to food systems visit BC Food Systems Network on Facebook

The Boreal Herbal: Wild Food and Medicine Plants

The Boreal Herbal: Wild Food and Medicine Plants of the North is an indispensable guide to identifying and using northern plants for food and medicine. Award winning author Beverley Gray is a boreal herbalist, aromatherapist, natural-health practitioner and journalist.

Whether you’re hiking in remote areas or gardening in your backyard, this easy-to-use handbook will help you recognize and use fifty-five common wild plants that have extraordinary healing properties. With The Boreal Herbal you will learn how to soothe pain with White willow, staunch bleeding with Yarrow, treat a urinary-tract infection with Uva Ursi, and create a delicate and uplifting skin cream from sweetgrass – also included guidance for using Nettle, Goldenrod, Red Clover, Dandelion, Horsetail and Plantain.

The Boreal Herbal: by Bev Gray

The Boreal Herbal: by Beverly Gray

Also included are dozens of healthy and delicious recipes, including Wild- Weed Spanakopita, Dandelion Wine, and Cranberry-Mint Muffins.

The Boreal Herbal features:

  • Profiles of dozens of herbs, berries, and trees found in the northern boreal forest in Canada, Alaska, the Yukon and NWT: including information on their habitat, harvest times, medicinal applications, as well as food uses, cosmetic uses, and spiritual uses
  • Full-colour photographs and botanical illustrations of each medicinal plant profiled in the book for easy identification
  • Instruction on how to gather, prepare and preserve medicinal plants
  • More than 200 recipes: teas, tinctures, powders, flower essences, topical treatments, beverages, jams and jellies, baked goods, soups, entrées, and much more
  • Safety tips for harvesting and using edible and medicinal wild plants, including information on calculating dosage and plant-specific cautions
  • A resource section for people interested in starting up a non-timber forest-products business
  • Botanical and medicinal glossaries, an index, and handy reference charts
  • Over 400 pages of valuable herbal medicine information
  • International Awards: Silver Benjamin Franklin Award, Living Now Book Award, 2012 CBC Cross Country Cookbook  Shelf “The North’s Favourite Cookbook”, Gold Nautilus Award, Next Generation Indie Book Awards

Regular Price $ 44.95 Currently on sale for $ 42.99 – Limited supplies only. To order click here:

 

NourishingMealsCover

Nourishing Meals Cookbook

And by popular demand, we now have in stock the new cookbook by Tom Malterre and Alissa Sergersten:

“Nourishing Meals: Nutrition for the Whole Family”,packed with 300 gluten free, dairy and soy free recipes for the whole family; with a special emphasis on raising healthy children from preconception on wards (focusing on autism, allergies and obesity)  and  learn why removing processed foods from ones diet and going gluten free may help clear up mysterious health ailments and contribute to optimal health.

Here is what you’ll find in the Nourishing Meals Cookbook:

  • How to raise a healthy eater
  • Key nutrients for pregnancy and childhood and contributors of deficiencies
  • How to pack a healthy school lunch
  • Creating balanced family meals
  • Vegan, vegetarian, seafood, and meat main dishes
  • Nutritional benefits of soups and stocks
  • Tips for encouraging your children to eat more vegetables
  • Tips for a quick, nutritious breakfast
  • Charts for soaking and cooking whole grains
  • Wholesome gluten-free breads and muffins, including sourdough recipes
  • Healthy snack ideas
  • Alternatives to refined sugar
  • Nourishing grain-free dessert recipes
  • Ways to preserve the harvest, including recipes for lacto-fermented vegetables
  • Some delicious recipes include hot and sour soup, apple cider baked beans, spicy lentils and rice in cabbage leaves, grain free chicken nuggets, apricot glazed chicken, zucchini lasagna with pine nut ricotta, raw breakfast tacos, baby green smoothie, kale and egg scramble, coconut brown rice, chicken and chard chili

To purchase this cookbook for $ 24.95, click here:

Gluten Free Deductions on Income Tax for Individuals with Celiac Disease

Did you know that if you suffer from Celiac Disease, you are now eligible to claim part of your gluten free purchases, in your grocery budget, as part of a medical expense for income tax deductions?

New in 2013, the Canadian Federal Government is allowing medical or food expense deductions for any gluten free products purchased by individuals who are diagnosed with Celiac – wow – a nice step in the right direction. Check out this link to the Canada Revenue Agency for details on eligibility and remember to keep all receipts for gluten free food purchased throughout the year.

 

Looking Past the Plate: Primary Food and Authentic Nourishment

~Taught by Melissa Furneaux, BSc., HHC, RHN – Holistic Health Counselor, Registered Holistic Nutritionist

What in your life truly nourishes you? Sometimes we are fed not by food but by the energy in our lives. We hunger for play, fun, touch, romance, achievement, love, art, music, success, self-expression, excitement, adventure, and spirituality, and many other things….”Primary food” is more than what is on your plate, and when it is balanced and satiating, your life feeds you, making what you eat secondary. While modern nutrition, focusing on macro- and micro-nutrients, is a vital component of health and well-being, it is really only one source of nourishment. Healthy relationships, enjoyable physical activity, a fulfilling career, and a spiritual practice can fill your soul and satisfy your hunger for life.

Date: Thursday, October 4th, 2012

Time: 6pm-8pm Cost: $ 55 ~ Payment may be made by cash, cheque or paypal.

Location: Alchemy & Elixir Health Group Suite 320- 1026 Davie St Vancouver BC

For questions or registration, please contact Melissa at: mfurneaux@gmail.com or 604-760-9892

The Whole Life Nutrition Cookbook

Check out our new Gluten Free, Wheat Free, Dairy and Egg Free Cookbook!

Ideal for individuals with celiac disease or who are following a wheat free / dairy free diet. Over 200 tasty recipes including wheat free cinnamon buns, avocado fig fudgesicles, mediterranean quinoa salad, coconut lime chicken and wheat free chocolate chip cookies.

417 pages of useful tips for those with wheat and gluten allergies! The Whole Life Nutrition Cookbook written by Alissa Sergersten and Tom Malterre – also contains food allergy substitution charts, a hidden gluten foods list, deserts and a 7 day sample menu plan.

Available for purchase at Alchemy & Elixir Health Group!

Purchase your Whole Life Nutrition Cookbook ON SALE here!!

Creative Cooking: Using intuition to prepare intentional, love-filled food

~ Taught by Melissa Furneau –  BSc., HHC, RHN – Holistic Health Counselor, Registered Holistic Nutritionist
Imagine preparing intentional, love-filled food for yourself, family, and friends that is healthy, delicious, and easy to prepare.For me, cooking is both a means of self-expression and an act of love. It is a way to nourish myself and the people I care about in a very direct and meaningful way. If your reality is that cooking is a confusing, tedious chore, and you would like to make a shift, this workshop is the perfect way to begin this process. We will look at tools to get in touch with what foods your body truly needs, explanations of common cravings, an introduction to mindful eating, and tips on how to integrate all of this into your day-to-day life. Best of all, there will be an abundance of hands-on experience as well as healthy whole-foods treats!

Date: Saturday, September 15th, 2012
Time: 11am -1pm at Alchemy & Elixir Health Group # 320- 1026 Davie St, Vancouver BC
Cost: $ 55

For questions or registration, please contact Melissa Furneaux at: mfurneaux@gmail.com or 604-760-9892

*Please note that pre-payment is required to reserve your seat as space is limited.