Yahoo!! Lifetime Achievement Award!

May 10, 2019

What an honor to receive the Lifetime Achievement Award at the Holistic Nutrition Conference this month in Calgary.  Focus of the conference was Inflammation, the Root Cause of Illness.   All of the speakers were captivating, with the latest research into healing with nutrition.

Having worked in the industry for 25 years plus, this award has recognized my contributions: my books, my presentations, my published articles, my consultations, and my latest venture, my healing retreat in the country.

This is an opportunity for me to thank all of you who have attended my workshops and presentations, my clients, and those of you who have purchased my books.  And, of course, thank you to all who are allowing me to help with improving your health through my retreat center.

Natural and holistic nutrition is timeless.  The basic macronutrients and whole and natural foods continue to be important, regardless of the many new ‘diets’ out there, and the new products.  It has affirmed for me that my five books are indeed anti-inflammatory, as there are no white flours, sugar, or processed foods.  I’m also pleased that as well as the hard copies there are the pdf versions of all five available on my website http://www.healingwithnutrition.ca

I encourage all of you to continue to try new recipes using whole foods, up your vegetable intake, and cut out anything processed.   Your body will love you for it.

Blessings

Paulette.

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Healthy Skin for Kids!

April 19, 2019

Dry and/or scaly skin is the sign of essential fatty acid deficiency.  The skin’s outermost layer is composed of cell membranes and protein, and the cell membranes are dependent on good fats.

A healthy child has lustrous skin and hair.  Hair is really an appendage of the skin, made of protein derived from cell membranes.  Many children today have dull hair and dry skin; actually, varying degrees of dryness are the rule, from  a flat dullness to visible scaling and roughness.

Healthy food fats are the best way to ensure that your child gets the balanced essential fatty acids that they need, and these are walnuts, raw nuts and seeds, fresh fish (salmon, tuna, mackerel, sardines), avocado,  and navy and kidney beans.

Clearly it is a problem for parents to ensure their children receive an adequate intake, particularly a fussy eater, therefore food oils are the most practical way to supply EFAs to their children.

These are fish oil extracts,  black currant oil and borage oil (unique in containing gamma linoleic acid or GLA, helpful during metabolism of linoleic acid), cod liver oil (never use defatted cod liver oil, but may purchase the flavored oil). Children with eczema may have difficulty converting linoleic acid, the major omega-6 EFA, to GLA, and borage and  black currant oils get around this problem.

While we are looking at skin health here, parents will discover that learning disabilities may improve, and behavior problems may lessen when their child is no longer deficient in essential fats. Some sources say that 80% of hyperactive children benefit from EFAs.  If your child suffers from  autoimmune disorders, asthma,  and many other illnesses, you may see lessening of symptoms over time.

It is useful to open a capsule and add it to smoothies or other foods for children that are unable to swallow capsules, and rubbing the oil from the capsule on the skin is most helpful as well. (do not give capsules to children under the age of 4).  In addition to the borage oil for GLA content, use pure oils rather than lotions that contain many undesirable additives, such as pure jojoba oil, pure avocado oil,  pure walnut oil and pure hemp oil , even olive oil, as good sources for rubbing on a baby’s, or children’s skin.

Seeing healthy skin and hair on a child means the essential fats are being assimilated, and this is helping the child to build resistance to disease.

Because Vitamin A is a co-factor nutrient, helping the enzymes in your child’s body metabolize EFAs, it is crucial to healthy skin.  The best sources of vitamin A are orange, red, yellow, and deep green vegetables, for example carrots, squash, sweet potatoes, pumpkin, tomato,  spinach, watermelon, mango, and apricots.  Good animal sources are the egg yolks from pasture raised chickens, and cod liver oil.

As the cell membranes are composed of protein as well, it is important to ensure your child has small amounts of good quality protein, spread over the day.  Avoid processed proteins, as well as all processed foods; many are full of undesirable additives and sugars.

Many children love pasta; purchase pastas such as chickpea rotini, quinoa swirls, lentil pasta, black bean spaghetti, and other whole food pastas rather than the usual pasta made from white wheat flour.  Salads made by combining the bean pasta with the grain pasta give the child a good source of protein.

Another way to increase the nutrient value of pasta sauces is to add some vegetable powders such as dehydrated beets, tomatoes, and onions, as well as a good quality (high level of amino acids) collagen powder.

Spend time with your children planning menus, recipes, and shopping together for the ingredients.  Allow them to help in the preparation of the foods,  encouraging interest and desire to eat what they have made.

Try dehydrated beet powder in smoothies, Date Filled Cookies made with Almond Flour, Pumpkin Custard, Pumpkin Pie, Chickpea Pasta Protein Salad, and Cashew Cheese Loaf.  (Date Filled Cookies, Pumpkin Custard, Chickpea Pasta Salad and Cashew Cheese Loaf recipes available here on the blog)


THANK YOU AND YUMMY PASTA SALAD!

March 26, 2019

A huge thank you to all you attended the Heart Health workshop on Saturday March 23rd.  I appreciated discussion and questions regarding the material presented.  We always have an interesting and inquiring group of people, and it was encouraging to see men attending  and supporting their health and their partners.  We had a lot of food, and some fun with preparation!

Heart Health Workshop (Custom)

The pasta and legume salad was a hit, so I’ve included the recipe here.  The Beet and Cucumber Salad is in Eat Away Illness, and the Cashew Cheese Loaf, Jack Cheese, and Dahl are in Cook Your Way to Health.

Chickpea Pasta Protein Salad

1 cup chickpea rotini pasta

1 cup quinoa spiral pasta

2 cups carrots, diced

1 cup chopped kale or greens (may use frozen)

6 green onions, chopped

Dressing:

1/4 cup Tamari soy sauce

2 T. brown rice vinegar

2 T. toasted sesame oil

pinch unrefined sea salt

Garnish:

2 T. toasted sesame seeds.

Variation:   use 1 cup cooked white beans instead of chickpea rotini, and add with step 3.

  1. Cook chickpea rotini for 9 minutes, rinse, and drain and set aside.
  2. Cook quinoa spirals with chopped carrots until el dente, approximately 5 minutes.
  3. Add chopped greens (and beans if using) and return to boil, remove from heat and drain.
  4. Add green onions and chickpea rotini and combine.
  5. Make dressing and combine with salad.
  6. Sprinkle with sesame seeds and serve warm or room temperature.

Note:  Today I heard that one participant made this salad with lentils instead of the rotini.   Any legume will enhance the amino acid balance of this salad. The picture below is with white beans rather than rotini.

Chickpea Rotini Protein Salad (Custom)

To your heart health;

Paulette.


Give The Gift of Health this Christmas!

December 7, 2018

Book Sale on now, just in time for gift giving, and stocking stuffers.

Eat Away Illness healing manual is full of information on rebuilding your health, as well as nutrient dense recipes.  The four small books make great stocking stuffers for anyone interested in what they are eating.

Books for sale 4

Sale price:  $110, regular $162.50 with shipping.  Tax included.

Free Shipping or delivery anywhere in Canada.

For more information about these books http://www.healingwithnutrition.ca

To order call 306-244-8890.

NUTRITIONAL ASSESSMENTS:  on sale for $250 until Dec. 25th, regular $300. Purchase a gift certificate; assessment can be done at anytime in future.

 

In good health,

Paulette.


Fall Soup and Thank You!

September 28, 2018

Check out this Rainbow Swiss Chard! Beautiful colors; just had to preserve this from my garden.

Swiss Chard dehydrated 2 (Custom)

And this is what it looks like dehydrated; leaves and stems separately.

Swiss chard dehydrated (Custom)

We had a great day at our workshop last Friday on Fermenting and Dehydrating.  Thank you to each and every one of you for attending; to Evelyne for assisting me, to Sonja for help with cleanup, Shannon for taking the pictures,  and to Gertrude for all of her elbow grease pounding our Sauerkrauts!

September 21, 2018 6 (Custom)

September 21, 2018 (Custom)

We experimented with making dehydrated Marmalade; a great way to eliminate all of that sugar, fillers, and pesticide infested rinds in the commercial varieties. It took some elbow grease on Evelyne’s part until she thought of using the Nutri Bullet to chop up the rinds!

Here is a great fall soup recipe courtesy of my friend Gary.

 Swiss Chard Soup

I am going to experiment with using the dehydrated Swiss chard, some leaves, some stems; of course the amount will be greatly reduced.

2 chopped onions

4 tbsp. coconut oil

16 cups chopped Swiss chard

5 chopped carrots

4 cubed potatoes

6 cups water

1 tbsp. veggie seasoning or chicken broth concentrate

handful of herbs of your choice – dill, parsley, etc.

1/8 tsp. red pepper flakes

parmesan cheese, or grated cheese of your choice, e.g. goat mozzarella

  1. Sauté onions in oil until soft.
  2. Add remaining veggies to pot.
  3. Add remaining ingredients.
  4. Simmer until veggies are tender.
  5. Taste and adjust seasonings.
  6. Serve with grated cheese if desired.

Thanks to Gary for this wise way to use that excess of Swiss chard!

Make this a full meal by adding egg salad on whole grain brown rice crackers and serve avocado slices sprinkled with powdered dehydrated veggies.   My fave is tomato, red pepper, and onion mix.

Enjoy this wonderful time of the year with all of the fresh produce available to us.

In Health,

Paulette.

 

 

 

 


Radishes! and Guests!

July 27, 2018

I have an abundance of radishes and beautiful kohlrabi this year, so here is an easy and yummy salad to make:

Radish Salad (Custom)

Radish, Kohlrabi, and Carrot Salad

handful of cleaned radishes

1/2 of kohlrabi

1 medium carrot

juice of 1/2 lemon

1 tbsp. cold pressed sesame oil

handful of fresh cilantro or dill

celtic sea salt and pepper to taste

1. Chop veggies, add rest of ingredients and serve.

 

Thank you to my guest, below, who experienced an overnight retreat here last week.  I hope to be of service to many more persons who need a diet/lifestyle boost. Thanks to her as well for the testimonial below.

guest-july-2018-custom.jpg

A great experience.  Anything to fight the traditional medical pharmaceutical model.  Drink in the tranquility; it is peaceful, serene, refreshing, and calm. I had the most amazing sleep.   It was a hallelujah moment.  Just felt the stress melting away.  The food is delicious, nutritious, exquisite, unique. The mentorship of what to buy, where to buy, how to prepare and store the selective foods for healing was so useful.

I found the hour long somatic exercise experience enlightening.  Education so basic and yet so necessary to our well being.

This place is a little treasure.  Much less expensive than going to someplace foreign, and healthier and easier than flying to get there.  One day at this retreat will change your life.”

– client, July 2018.

 

 


Pumpkin Pancakes

December 20, 2017

 

I’ve been experimenting with drying my beautiful Cinderella pumpkins and the results are amazing.  I peeled the pumpkin, and sliced it very thin with my old Braun food processor, and dried it on trays in my dehydrator. I then made a powder in my Nutri Bullet.    One fairly large pumpkin dehydrates to a concentrated powder form and makes 1 1/2 cups!  Now THAT is nutrient dense!  Look at that beautiful orange powder, just waiting to be used when you are in a hurry and want superfood.  It stores well on my spice shelf in a closed glass jar.

My goal was to use 1 teaspoon in my smoothies, or any blended fruit or vegetable drink for a burst of vitamin A.  I decided to try and make my quick Pumpkin Pancakes using the powder, and it worked very well.   I love pancakes!  Especially pancakes that are very easy to make, loaded with whole foods, very nutritious, and made without flour.

Pumpkin Pancakes:

These are so quick and easy to make, and give us that burst of protein so important in the morning.   The two eggs provide about 12 grams of protein; the pumpkin seeds are loaded with magnesium and zinc, two essential nutrients for the immune system, as well as great unsaturated fat and fibre.  Using organic eggs contribute to getting our vitamins A and  D, and contain iositol, choline, and lecithin, all involved in balanced cholesterol metabolism. Researchers believe the lutein in eggs is absorbed immediately, unlike lutein from other sources,  due to other components in the egg, such as the lecithin. ( see Will The Real Egg Please Stand Up, What Your Doctor Doesn’t Tell You About Foods, Book 3).

1/4 cup pumpkin purée OR 1 tbsp. Dehydrated pumpkin powder
1/4 cup raw shelled pumpkin seeds
2 organic eggs
1/4 tsp. Baking soda
1/8 tsp. Celtic sea salt

1.  To rehydrate the powdered pumpkin, place in a measuring cup and add pure water to the 1/4 line and allow to sit for approximately 10 minutes.
2.   Add all ingredients to the Nutri Bullet cup or any blender and puree until no chunks of pumpkin seeds remain.
3.  Sauté in a small cast iron pan until slightly brown on both sides.
4.   I like to serve these with organic chunky peanut butter and pure maple syrup.   Any pancake topping you like will work.

Yield:  3 pancakes or 1 serving. (these keep in the fridge for a day or two if you have leftovers).


I am going to be busy for awhile dehydrating pumpkins!

Enjoy!

Paulette.