Keep That Sweet Tooth in Check!

By Danielle Felip from Body by Nature 

You know what’s scarier than ghouls and ghosts on Halloween?  Fluctuating blood sugar levels!  This is what gives you that afternoon crash that leaves you craving sweet treats.

Have you ever tried to justify to yourself that it’s okay to eat 5 mini chocolates because they practically equal 1 full-size bar?  Or that you’ll stop eating licorice and ju-jubes as soon as the last of the Halloween candy is done?

Keep yourself out of a sugar coma and in check with these sweet tips!

1.      Stay hydrated, you will be less inclined to crave sweets if your body is well-hydrated.  Add lemon, apple or strawberries to your water for flavour.

2.      Sweet fruits like pineapple, bananas and dates are great replacements for sugary candies when you feel that 3pm craving coming along.

3.      Try raw cacao, it’s chocolate before it’s been processed meaning it’s full of valuable nutrients and tastes great.  Add it to a smoothie for a delicious alternative to caffeinated beverages.

4.      Consume complex carbohydrates like sweet potatoes and buckwheat that provide slow burning energy and won’t spike your blood glucose.

5.      And lastly, if you really want the candy bar, have the candy bar.  But limit your intake to 1 or 2 mini chocolates.

Did you know that 20% of the calories Canadians are consuming is from sugar?¹  Most of these calories come from beverages and processed foods.  Avoiding refined sweeteners will keep you feeling great!  Instead choose to use natural sweeteners such as;

Maple syrup – A Canadian favourite!  Maple syrup is the boiled sap from Maple trees and is one of my personal favourites! 

Stevia – This is a plant-based sugar which has very minimal effects on blood glucose levels.  A great substitute for white sugar in baking but has a slight aftertaste.

Coconut sugar – Made from the flowers of the coconut tree.  It is low glycemic and has a slightly caramel flavour.

Sucanat – Comes from whole cane sugar and still contains all of the cane’s natural molasses giving it a nice brown colour.  Is also a source of chromium which helps balance blood sugar.Keep in mind that natural sweeteners are still sugar but are a far better option than white sugar and in moderation are safe. 

Want to learn more about how to use healthy sweeteners to create the most delicious and heavenly guilt-free desserts? Check out Two Girls Cooking Workshops!

References

1.      Canada.  Statistics Canada.  Sugar consumption among Canadians of all ages.  21 Sep 11.  29 Oct.

2.      http://www.statcan.gc.ca/pub/82-003-x/2011003/article/11540-eng.htm
   
      Danielle (Dani) Felip is a Certified Personal Trainer and studying Applied Holistic Nutrition at the Institute of Holistic Nutrition in Toronto, Canada.  She changed her life by changing her diet and lifestyle to a whole-foods, plant-based diet and aims to educate and inspire others to empower themselves to make conscious choices with what they eat and how they live.

Its Organic Week!!

Its time to celebrate and acknowledge all the amazing growers and producers  that make it possible for us to choose food  that is free of toxins and full of nutrients!! Choosing organic supports a vibrant sustainable agriculture ensuring future generations will have access to the rich farmland that exists in Canada. Organic farming is a healthier choice for you and our environment. Mother Nature has given us so much, this is how we can give her something back!!

Organic vs. Conventional

Conventionally grown produce is tainted with pesticides, herbicides, fungicides and may have been genetically modified.  Fortunately there is a healthy alternative!!!!  Certified Organic means that it is grown free of chemicals, antibiotics and GMOs. 

Why is Certified Organic Important?

1.        Protect our children:  The average child is exposed to 4 times more pesticides and at least 8 known cancer-causing pesticides from food than adults. In May 2010, researchers at Harvard University found increased risk for attention deficit-hyperactive disorder among children exposed to typical levels of organophosphates, a common pesticide found on conventionally grown fruits and vegetables. The most sensitive newborn was found to be 65 to 130 times more affected than the least sensitive adult!!!¹

2.        Prevent soil erosion: The Soil Conservation Service estimates that more than three billion tons of topsoil is eroded from the United States croplands each year. Meaning soil is eroding seven times faster than it is naturally able to replenish.  Soil is the foundation of the food chain in organic farming.  In conventional farming the soil is used more as a medium for holding plants in a vertical position so they can be chemically fertilized. As a result, American and Canadian farms are suffering from the worst soil erosion in history.

3.        Protect our water quality and promote bio-diversity: Large amounts of nitrogen and phosphorous from fertilizer runoff can create massive algae blooms that suffocate aquatic life, creating large dead zones in our oceans.³

4.        “Frankenfoods” No Thank you!!!  Conventional food has been irradiated (zapped with gamma rays) and X-rayed to prevent natural sprouting, ripening and moulding processes. Organic food is your only guarantee that you are not eating Genetically Modified Foods (GMO’s)

5.        Keep Chemicals off your plate:  pesticides are poisonous and many have been linked to causing cancer.  The Environmental Working Group (EWG) found 6 different pesticides in a strawberry and peach and 5 in a carrot, grape, pear and lettuce leaf.  About 60% of pesticides currently being used are hormone disruptors!!!⁴

6.        Protect farm workers health:  Farmers exposed to herbicides had a 6-times greater risk of cancer than non-farmers. The World Health Organization estimates that over 200,000 people die every year from pesticide poisoning.

7.        Tastes better and has a higher nutritional value:  Organic farming starts with the nourishment of the soil which reflects in its taste.   Researchers at Rutgers University found the amount of iron in organic spinach was 97% more than the commercial spinach!!!!

Not all of us can to afford to eat 100% organic all the time.  The Environmental Working Group (EWG) offers a solution with its list of the 12 most contaminated fruits and vegetables otherwise known as the “Dirty Dozen”.  According to EWG consumers can reduce their exposure to dangerous pesticides by 80% by avoiding conventional fruits and vegetables on this list.

The Dirty Dozen: a list of produce that contains the highest pesticide content

1.        Nectarines

2.        Celery

3.        Pears

4.        Peaches

5.        Apples

6.        Cherries

7.        Strawberries

8.        Imported grapes

9.        Spinach

10.     Potatoes

11.     Bell Peppers

12.     Red raspberries

Tips and tricks to make organic food more accessible for you and your family:

•            shop at your local farmers’ market, many are open all year  http://tfmn.ca/
•            choose vegetarian meals more often: whole grains like quinoa, tempeh, and legumes are great protein sources
•            buy in bulk – make friends with your farmer or a local food manufacturer, they are great resources
•            grow your own herbs and sprouts all year round!
•        plan your meals ahead so food doesn't go to waste

Two Girls Cooking products are made with the highest quality organic ingredients from local sources, handcrafted in harmony with our earth. Gluten-free, vegan, nut-free, and delicious! All of our workshops also feature organic whole foods!

Sources:

 http://www.ewg.org/foodnews/faq/

Vasil, Adria. Ecoholic. Canada: Vintage Canada, 2007. P.66

Vasil, Adria. Ecoholic. Canada: Vintage Canada, 2007. P63-64

http://www.peta.org/issues/animals-used-for-food/factory-farming.aspx

Applied & Environmental Microbiology, Vol. 67, page 1494 (2001). Also cited in New Scientist magazine, April 21, 2001.

Fruits and Veggies and You!

By Danielle Felip

Study1[1] after study2[2] have shown the positive effects of a plant-based diet and lower rates of heart disease, cancer, high blood pressure  and obesity.3[3]

Not ready to give up meat?  That’s ok!  A plant-based diet does not have to mean eliminating animal products all together.  Reducing your meat and dairy consumption3 and increasing your intake of fruits and vegetables is beneficial to your health and the environment.4[4]

A plant-based diet means more than just iceberg lettuce salads and rice.  If you put it into perspective there are a handful of animal products we consume in North America and literally hundreds of different fruits, vegetables, seeds, nuts and grains to consume.  The possibilities are endless!

So how do you get started?  Here are a few simple tips for adding more plants to your life!

1.      The dinner plate – Ensuring that at least ½ your dinner plate is vegetables.  Try a vibrant salad or lightly steamed veggies.

2.      Blend them up – Adding greens to your smoothie is a great way to get more veggies into your diet.  Try adding spinach or dandelion leaves and you’ll be amazed at how much more energy you have!

3.      A fruit bowl – Keeping a bowl of fruit on your desk will be a visual reminder to eat more fruit and should you have a sugary craving in the afternoon, you’ll have a sweet treat right in front of you without having to hit up the vending machine.

4.      Get nutty – Add nuts and seeds to salads, rice bowls, quinoa to add healthy fats and protein to your meals. 

5.      Quickie snacks – Chop up vegetables as soon as you buy them and store them in single serving containers, that way you can grab and go and they make an easy snack.

     
 It’s easy to find fresh and local produce at Farmer’s Markets and more grocery stores are carrying organic fruits and vegetables as well.

Two Girls Cooking Vegging Out Workshop is all about going a little vegetarian. Vegetarian meals require less energy for the body to digest, they are nutrient dense and help us lighten our caloric load. We'll show you hot to put a creative spin on making vegetarian meals healthy and delicious!! 

Vegging Out Workshop 3 part workshop series: Jan 17, 24, 31

Here’s a quick and easy smoothie recipe that is good for you and the environment and full of nutrients!

Dani’s Basic Green Smoothie

1 banana, fresh or frozen
1 cup mango
2 generous handfuls spinach
1 scoop protein powder
1 tbsp flax or hemp seed oil
2 cups filtered water

How to make:
Combine all ingredients and blend until relatively smooth (if using a high-powered blender this will take no time at all)

Sources:

---

[1] “The Effect of a Plant-Based Diet on Plasma Lipids.”  Stanford School of Medicine: Nutrition Studies.  2009.  15 Oct 2011. 

[2] Wang, Shirley S.  “Study: Foods To Lower Cholesterol.”  The Wall Street Journal.  24 Aug 2011.  15 Oct 2011. 

[3] Barnard, N.D., A. Nicholson, and J.L. Howard. 1995. The medical costs attributed to meat consumption. Preventative Medicine 24: 646-55; Segasothy, M., and P.A. Phillips. 1999. Vegetarian diet: panacea for modern lifestyle disease? QJM 92 (9):531-44.

[4] Hamerschlag, Kari.  “The Meat Eater’s Guide to Climate Change + Health.”  Environmental Working Group. July 2011.  15 Oct 2011.  < http://static.ewg.org/reports/2011/meateaters/pdf/report_ewg_meat_eaters_guide_to_health_and_climate_2011.pdf>   

Fall in Love with Farmers' Markets

Toronto’s vibrant community-based farmers’ markets are the most wonderful places to shop. The Ontario produce is bursting with flavour and nutrients along with homemade goodies, beautiful flowers and even a treat for your four legged friend. The friendly farmers and vendors are full of great advice and interesting tips on how to use their products in new and inspiring dishes.

The benefits markets bring to our city are numerous for health, community and the environment. I have had the opportunity, with Two Girls Cooking, to participate in a local farmers’ market and I know what a tremendous amount of effort is involved. The early mornings, loading and unloading the trucks, the long drive, setting up and cleaning up at the market. Our farmers are some of the most dedicated and hard working people with a common goal to deliver the most nutritious and highest quality products, while being kind to our earth. Supporting local producers helps to develop awareness around where our food comes from and builds a moral economy. 

Please show your support and lets all enjoy the benefits of farmers markets!! Mayor Ford wants to increase user fees across Toronto for many important services and programs, including Farmers' Markets. Help your local farmers and artisans by signing the petition to stop increase in fees:

www.ipetitions.com/petition/torontofarmersmarkets/

Most markets around the city run anywhere from May until early November but some are open all year:

Dufferin Grove Organic Farmers’ Market, Evergreen Brick Works Farmers’ Market, St. Lawrence North Farmers’ Market, and  The Stop’s Green Barn Farmers’ Market

The lovely Hanna from Matchbox Garden and Seed Co. with colourful

 watermelon radishes and green zebra tomatoes

This week’s trip to the market:

I picked up some bountiful things at the Trinity Bellwoods Farmers Market on Tuesday. It’s amazing how much you can learn when you take the time to say hello to all the lovely vendors and get to know the abundant variety of vegetables and fruit Ontario has to offer. From green zebra tomatoes and watermelon radish from to beautiful golden beets!!!  Add some savvy to your next salad with some interesting lettuce varieties. Mizuna lettuce is a fantastic spicy green alternative for arugula or mustard greens. Wonderful squashes, beets, apples and cider await you!! Below is a delicious and beautiful salad filled with antioxidants, fibre and nutrients!

The amazing Helin from Woolerdale Farm with golden beets

Mizuna Cranberry and Golden Beet Salad

1 bunch of Mizuna lettuce, sliced thinly (arugula works too!)

2-3 golden beets, sliced with a Mandela

¼ red onion, thinly sliced

1 medium carrot, shredded

2 radishes, thinly sliced

1 small tomato, sliced

1 handful on cranberries

Lemony Dill Dressing

¼ c. Olive oil

1/8 c. Apple cider vinegar

1/8 c. Of filtered water

2 tbsp of honey garlic mustard

1 garlic clove

Juice of ½ lemon

Handful of fresh dill

Pinch of sea salt

Pinch of cayenne pepper

How to make:

Put all dressing ingredients into a blender and buzz until smooth. Combine all salad ingredients and drizzle with dressing. Goes well with Mr.Rutabaga Smith crisps and homemade hummus!

Makes enough for 2 to enjoy!

Two Girls Cooking organic vegetable snacks are produced with local produce from Pfennnings Organic Farms.

Post and recipes by: Annaliisa Kapp