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Category: Healthy Recipes

Fruits and Veggies: To Buy Local or Organic?

  This dilemma will spark discussion among all of us who love to eat fresh, wholesome foods for our bodies – especially in the summer months when fresh fruits and veggies are abundant. So, what’s the best choice? Below are some facts to help you make more of an informed decision. Local – most often refers to produce within 100-150 miles (approx 240 km). Eating local produce means you’re eating seasonal and fresh (remember those yummy cucumbers from your grandmother’s garden?), supporting our local farmers and reducing our carbon footprint. Food for thought: in a society that loves the ease of eating a variety of foods all year round, eating local greatly decreases our options of produce availability. Organic –…

Naturopathic Tip of the Month: Kid Friendly Snacks
Posted on July 22nd, 2014

Want to send your children to school with a healthy alternative to the sugar-laden ‘granola’ bars from your local supermarket? Try the following recipe. They’re loaded with nuts and seeds that contain nutrients such as calcium for strong bones and omega fatty acids for optimal brain and organ function. Fruit and Nut Bars Ingredients: ¼ cup brown rice syrup ¼ cup honey 1 tbsp butter ¼ cup nut butter (almond, cashew or peanut) 1 cup whole grain cereal flakes 1 cup rolled oats, millet or quinoa ¾ cup dried fruits (any combination of raisins, chopped dates, apricots and dried cranberries) ½ cup sunflower seeds (or any combination of pumpkin, sesame, or sliced almond) Method of Preparation: Heat brown rice syrup,…

Recipe of the Month: Blueberry Lime Cake
Posted on July 18th, 2011

A deliciously flavourful dessert that your whole family will love. It’s healthy too! Blueberry Lime Cake: 3 cups spelt flour 3 tsp baking soda 1/2 tsp salt 2/3 cup canola or coconut oil 4 tsp apple cider vinegar 1 tbsp vanilla 3/4 cup vanilla soy or almond milk 1 cup maple syrup 1/4 cup lime juice 1 tbsp lime rind, grated 1 cup WILD blueberries Preheat oven to 350, combine flour, baking soda and salt. In separate bowl, whisk together oil, vinegar, vanilla, milk, syrup, lime juice and rind. Pour wet into dry. Add blueberries. Bake in 2 springform pans or 9×13 pan for 35 minutes – toothpick should come out clean. Sauce: 2 cups WILD blueberries 2 tbsp maple…

Cranberry Walnut Quinoa Salad
Posted on June 3rd, 2011

Naturopathic Recipe of the Month: Cranberry Walnut Quinoa Salad 1 cup quinoa 1/4 cup balsamic vinegar 1 1/2 tablespoons olive oil 1 cup dried cranberries 4 cloves garlic, minced 1 cup frozen green beans, defrosted 1/2 teaspoon salt 1/4 cup walnuts, chopped 1/4 teaspoon pepper 1/4 cup green onions, sliced Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed. In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts, and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture. Toss…

Lentil Dal Soup

1 tbsp butter 1 onion, diced 1 clove garlic, minced 1 1/2 tsp curry powder 1/2 tsp ground cumin 1 large carrot, diced 1 stalk celery, diced 1 cup red lentils 4 cups chicken stock or vegetable stock 1/4 cup finely chopped fresh parsley 1 tbsp lemon juice 1/2 tsp salt 1/4 tsp black pepper Naan or whole-wheat pita bread In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, for 5 minutes or until softened. Stir in curry powder and cumin; cook for 2 minutes. Add carrot, celery, lentils and chicken stock; bring to a boil. Reduce heat and simmer, partially covered and stirring occasionally, for 15 to 20 minutes or until soup…

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