Maple apple-stuffed cinnamon buckwheat crepes – photo by Karen Anderson
I actually love winter. And, this one has been fantastic for me as I’ve been able to walk to the end of my driveway, step into my cross-country skis and break my own trail through a blanket of light and fluffy snow more than any other year I can remember.
March came in like a lion (with another foot of snow here in Calgary) so it should go out like a lamb but, in between, I’m going to tuck into more of these Maple apple-stuffed cinnamon buckwheat crepes. It’s a recipe that I developed for Alberta Health Services’ Apple magazine. Click on the link below to find my recipe and the lovely food styling by Sylvia Kong and Shallon Cunningham of Savory Palate and Salt Food Photography respectively. I hope you’ll enjoy this gluten-free apple-filled delight.
We’ll take a bite of these apples and spring will take a bite out of winter. Just relax and savour it all.
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|The enjoyable fruit
Filed under Health, Recipes
Yoga Asanas (poses) – photo courtesy of Isha Foundation – used with permission
Yoga means union. Yogis, people who practice yoga, believe our individuality is an illusion and yoga’s purpose is to help us go beyond our limited perception of existence to realize our oneness.
Yoga is not a workout or a fad. Yoga is not a religion. It is a path to self-transformation. Through meditation the mind is harnessed and taught to focus or be silent. Yogasanas are yoga postures that help a yogi prepare to sit for longer periods of meditation; for longer periods of silence in the mind and of no movement in the body.
This post gives a bit of background about a special Isha Hatha Yoga Yogasanas workshop coming to Calgary on January 20 and 21, 2018. Continue reading
Filed under Health, India, Joy
Tonight, on a perfectly calm and warm summer evening I stood at the confluence of the Elbow and Bow rivers, surrounded by roses, in the garden of Deane House restaurant in Calgary. I sipped an Italian rosé wine and ate halibut cakes, duck arancini, cured salmon and seared ahi tuna. My loving husband of 27 years stood beside me. Sounds ideal, except for a knot in the pit of my stomach.
Why the knot? Despite, the glorious day and the chance to catch up with a few caring friends, we were actually there to learn more about a grotesque subject – the fact that human slavery which is also know as human trafficking exists in our city and our country.
According to the Criminal Code of Canada, trafficking in persons occurs when “someone recruits, transports, transfers, receives, holds, conceals or harbours a person, or exercises control, direction or influence over the movements of a person for the purpose of exploiting them or facilitating their exploitation (Criminal Code of Canada 2015).
This is modern day slavery. It is time to abolish it but that can only happen if more Canadians become aware that it is happening right here in our cities, our provinces, our blessed country. Tonight Calgarians, Paul Brandt and Paul Hardy launched their #notinmycity campaign to tackle this subject and raise money for both the Sheldon Kennedy Centre for Child Advocacy and the Joy Smith Foundation. Continue reading
Filed under Grief, Health
I was a nurse for over 20 years. I was a Masters-prepared Nurse Practitioner for 10 of those years. I left that profession because, though I loved working with people, I wanted find ways to help people stay healthy instead of caring for them once they’d become very ill. I saw that the further we got from food as a society the sicker we were getting. I thought writing about food and starting up food tours would be fun ways to engage and connect people with the source of food and all the health and joy it can bring to our lives.
I’m very pleased that after 11 years in my new career I have the opportunity to go full circle and to write for Alberta Health Services’ health magazine (applemag.ca) on the topic of healthy food. It’s a dream come true to write for a magazine whose credo is “Be healthy. Be Well. Be informed.”
In my regular “Food Sight” column I’ll be writing about a different great ingredient each issue. For the food issue I also got to write about five ways to build a healthy plate. Here are the first two pieces. Grab a carrot to munch on and have a read.
||click on the photo to expand to the article >
|A carrot close-up
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|Build a healthy plate
I met a great teacher last year in India. I met Sadhguru.
Sadh means knowledge that comes from within. Guru is a Sanskrit: गुरु noun that connotes “teacher”. When I met Sadhguru, I met an enlightened human being who is able to access knowledge from within. This is the knowledge of all existence from the beginning of existence.
Attaining enlightenment comes with certain perks.
Today is the second annual International Day of Yoga. One of Sadhguru’s goals is to share the science of yoga. The video above was made last year so that anyone anywhere can access the benefits of yoga. This year Sadhguru and legions of volunteers taught hundreds of thousands of people the simple UPA yoga described in the video. Today Sadhguru taught people from 135 nations live at the United Nations in New York City that same yoga.
I’ve been blessed by my guru. Sharing this video here is a tiny offering of love, gratitude and respect for him and his work. I’ll share more about my experience of meeting Sadhguru at Isha foundation in India in the rest of the post. Continue reading
Despite being punched down by the “wheat belly” gluten-free movement, bread is once again on the rise. Why is bread making a comeback? Maybe it’s because gluten (the protein found in wheat responsible for giving bread it’s elasticity) wasn’t the evil culprit some claimed it to be. With the exception of people who have Celiac Disease or actual allergies to wheat, gluten hasn’t shown harmful effects on humans in any solid research trials.
Bread has been “the staff of life” for thousands of years and wheat is the most commonly eaten substance in the world. Wheat varietals have evolved with plant breeding and natural selection. They’ve been tolerated well.
Michael Pollan, in his book Cooked – A Natural History of Transformation (Penguin, 2013) delves deeply into the bread box to conclude that perhaps it’s not the wheat that’s the problem; perhaps it is all the additives in commercially prepared bread combined with a lack of time spent making that same bread.
Time is important in bread making. Time allows the yeasts and bacteria in our environment to do their thing which turns out to be really important for the health of humans. What do they do? They combine with bread’s flour and water and if given the time, they will “eat” the sugars in the flour, produce the gas that causes dough to rise and most importantly for people that find wheat hard to digest; they partially digest the proteins (like gluten) in flour for us.
I hope you’ll watch the 2015 CBC Fifth Estate video above that probed into the “war on wheat” and that you’ll tune into my CBC Alberta at Noon show tomorrow, Friday, May 27 between noon and 1230 p.m. on 99.1 FM when I’ll talk more about how to get rolling in the dough – with sourdough and a few easier bread recipes.