Treating a cold...the natural way!

Winter time is let's face it, cold and flu season. Although the pretty yellow and pink blossoms are now beginning to emerge and the days are getting longer, it isn't necessarily an indication that we are out of the woods, at least not yet.

When I feel a cold or flu coming on, its no secret. Its the tell-tale tightness in my throat or the tingling in my sinuses that indicate some nasty virus has managed to sneak into my body and make itself at home as a most unwelcome guest. I feel it in the loss of energy and fogginess in my head, the aching in joints and muscles and my craving for oranges and anything citrus.

Easy Sweet and Sour Spare Ribs

Ingredients:
3 lbs pork back rib ends (tails)
1 cup ketchup
1/4 cup tomato paste
2 Tbsp seasoned rice vinegar
2 Tbsp Worchestershire sauce
4 Tbsp soy sauce
1 Tbsp sesame oil
1/2 cup liquid honey
2" piece fresh ginger, peeled and grated
2 cloves garlic, crushed
1 medium onion, sliced
1 green pepper, diced
salt, pepper to taste

Method:
1. Separate the ribs by cutting in between bones into bite-sized riblets.
 Set aside.
2. In mixing bowl, combine ketchup, tomato paste, Worchestershire sauce, soy sauce, sesame oil, honey, ginger and garlic. Blend well. Add salt and pepper to taste.
3. Place riblets, onions and green peppers in Dutch oven (or similar oven proof pot). Add sauce, stirring until well combined. Cover with lid or tinfoil.
4. Place in 325F oven for 2 hours. Serve with steamed rice.
Serves 4-6

Yoga or Aerobics?

When its time for that workout, are you a die-hard aerobics fan, who's enviably coordinated, all jumping jacks and flailing arms, while gasping for that next breath, or do you prefer a slower, more controlled workout, painfully holding poses and tuning in to your Drishty, while having to remind yourself to keep breathing?


I am a glutton for both...ugh - well I have to admit, as far as aerobics, I fit more into the embarrassingly uncoordinated group, who positions herself in the last row in order to follow whoever the keener is in front.

I stopped going to public aerobics classes for that reason, yeah there were too many head-on collisions that could have been avoided if I were just able to get it together. My least favourite combo was the grapevine, a convoluted move requiring great concentration (on my part) crossing over feet and reversing direction, one I bombed on even after a year participating in the same class with the same instructor! And so I felt in the best interest of public safety it was my duty to resign from public fitness classes for good, choosing instead to partake in the comfort and privacy of my own four walls...

Skinny Bitch Fitness are my go-to DVDs for fun, total body workouts, that do sometimes involve coordination, but now only the dog can laugh...

My favourite is Skinny Bitch Body, which is a one hour work-out targeting arms, abs, legs and butt-or ASS... as the two cheeky hosts with the most call it. The workout is literally 'kick-ass' featuring a combination of Yoga moves, Asian and South American Martial Arts. The best part of the workout is that it can be done in the privacy of your own home (so you don't have to be embarrassed if you are feeble at coordination, like me...).
I am totally addicted to the workout, getting that pseudo 'runners high' as it not only makes you feel good about yourself, but gives you the chance to have some fun while you're working out...in this I have learned not to take myself so seriously - imagine yourself doing the SUMO in front of the TV screen - YES in a half-squat, slapping your thighs while chanting Aaa-hiaah!!
Rating: *****/5

Yoga is something I indulge myself in, as it not only gives me the body workout I desire, but the mind and body connection. The poses, or Asanas create great body strength as well as an opportunity the be in the moment and focus on what is going on inside, an important factor in staying balanced. Now this is where I do attend public classes. For me it is just as important to feel the energy from the other Yogis in the studio, as it is to get my workout. I feel much more grounded after a Yoga session, especially when reflecting on gratitude and sending out healing thoughts to those in need.


 I have been part of the same Yoga studio for 8 years. I have my favourite instructors and favourite fellow Yogis, who contribute to the overall good energy in the studio. But, I have recently subscribed to a free on-line Yoga group called Do Yoga with Me, which gives me the opportunity to do Yoga in the comfort of my home, or back yard (weather permitting), on those days when I am just not up to facing the world (we all have our bad days). But taking the time to engage in Yoga always makes me feel much better.
Namaste!

Parsley, Sage, Rosemary and Thyme...

Cooking with everyday garden herbs not only adds that special boost of flavour we all crave, but using herbs has great medicinal value, which is just plain smart! Look no further than your vegetable patch or decorative planter for those little green Titans commonly known as basil, oregano or parsley, to name a few. Herbs have been used by civilizations since the prehistoric times as the go to remedy for countless ailments.

Here are some examples of herbs and how to use them medicinally:

Basil
Basil is rich in flavonoids which keep cells healthy and functioning properly. As a good source of vitamin K, it also helps promote blood clotting to heal cuts and abrasions. Eat basil to sooth menstrual cramps and slow heavy flow and to ease sore muscles; basil also contains eugenol, an anti-inflammatory agent that works in a similar way to aspirin.

Mint
Mint is a great digestive and anti-nausea aid. The menthol activates digestive enzymes, which relaxes the intestine for smooth digestion. The rosmarinic acid in mint shows great promise in aiding respiratory disorders and promoting good oral health. Some studies show that peppermint oil contains a phytonutrient that may inhibit the growth of mammary, liver and pancreatic tumours.

Parsley
Rich in myristicin, parsley contains chemoprotective qualities which may inhibit growth of certain tumours and neutralize carcinogens in grilled foods. It is also rich in disease fighting vitamins C and A, which boost our immune systems to help battle colds. It has been used traditionally to help cleanse blood and tissues in the kidney, liver and bladder. Eat a sprig of parsley after garlic to freshen your breath!

Rosemary
Soothing in aroma, rosemary also stimulates the immune system and keeps blood flowing to ensure a healthy nervous system. Fragrant sprigs contain anti-inflammatory properties useful in quelling asthma attacks and bringing relief to headaches. Adding a few drops of rosemary oil to a hot bath works as an internal cleanser, helping expel toxins through sweating.

Sage
Sage contains rosmarinic acid, a powerful antioxidant that stimulates the nervous system and protects against cell damage. Its anti-inflammatory properties may help soothe asthma and rheumatoid arthritis pain. Sage also contains phytosterols that may help alleviate cramps and provide relief for menopausal hot flashes.

Oregano
Anti-fungal and antiviral properties are found in oregano oil as well as a high amount of fibre, which when digested, helps break down unhealthy cholesterol. It's also rich in vitamin C and calcium to help keep bones strong. In traditional Chinese medicine (TCM), oregano is often used to help bring down a fever, treat jaundice and relieve diarrhea.

Dill
Similar to parsley, dill contains chemoprotective compounds and antioxidants that destroy cell-damaging free radicals. Dill is often used as a digestive aid (relieves gas) and is a good source of fibre and magnesium, a nerve and muscle relaxant.

Thyme
Known for its help with respiratory problems, thyme is used to soothe coughs, chest congestion and bronchitis. As an antiseptic and digestive aid, it soothes sore throats and coughs. Thyme is also a good source of omega-3 fatty acids, linked to keeping the brain, kidney and heart healthy.

I love to use herbs, especially when I can just trim a bunch fresh out of my garden patch or planter. Herbs are great flavour enhancers for many savoury recipes. The usual suspects like basil and oregano are wonderful when used in Italian or Greek dishes, while dill and tarragon marry well with fish and seafood. I recently started broadening my repetoire using herbs to heighten the flavours of my sweet recipes. Think basil paired with licorice over strawberries, or rosemary to complement the taste of chocolate. Using herbs in desserts may seem somewhat unconventional, but it gives your dish that unexpected twist and with amazing results...

Here is a quick and easy recipe for a yummy dessert using rosemary. This herb imparts a similar flavour as mint, but is deeper and earthier. 


Deep Dark Chocolate and Rosemary Pudding

Ingredients:
1 cup milk
1 cup whipping cream
2 large sprigs of chopped fresh rosemary (about 3 Tbsp)
2/3 cup organic cane sugar or coconut sugar
1/3 cup Dutch cocoa powder
2 1/2 Tbsp tapioca starch (or corn starch)
Pinch of sea salt
3 1/2 oz 70% cocoa Belgian chocolate chunks
1 Tbsp pure vanilla extract

1. In saucepan bring milk, cream and rosemary just to a boil. Remove from heat and let stand 15-20 minutes to infuse. Strain out the rosemary leaves.
2. In a mixing bowl, combine sugar, cocoa, tapioca starch and salt. Bring milk and cream back to a boil. Whisk in sugar mixture. Reduce heat to medium, whisking continuously until pudding begins to thicken. Just before it boils, remove from heat, then stir in chocolate chunks and vanilla until smooth.
3. Pour into 4 decorative glasses and refrigerate until chilled. Garnish with a fresh rosemary sprig.
Serves 4


credit: Jennifer Danter/Alive magazine

The Evil Twins: Wheat and Gluten

I had been feeling the ill effects from Fibromyalgia for just over a decade and was long on the hunt for the elusive pain reliever for this frustrating condition, as conventional pain medications unfortunately do not work for Fibro-related pain.  Its one thing to just suck it up and try and ignore the aches and pains in those tell-tale 18 body target points, but eventually the constant inflammation and pain signals alerting the brain that things are not right begin to manifest in your body in other, not so pleasant ways. 


Recently I visited a new Naturopath (I 'fired' my old one for reasons of 'induced paranoia'), who tested my body (among other things) for areas of inflammation. The results were quite astounding. It turns out my overall life force was weakened by several things I have been eating and the result was severe inflammation. The main culprit: wheat and gluten. I have long heard stories of these evil twins, but tried to ignore the fact that ingesting them was the cause of my pain. The thought of giving up baguettes and bagels was enough for me to have a breakdown and send me into therapy...


Not only was I experiencing pain in my joints and muscles, but I was increasingly gaining weight, something I attributed to what I endearingly call LOW-E (low estrogen, or early on-set menopause which I presumed was the result of  medication I had taken for breast cancer treatment... that is another story I will share with you later). Over the course of 8 months I packed on a total of ten pounds, which on my small frame had to be more than the result of indulging in all things gluten. I began to diet and at times ate only half of my daily calories, just to fit back into those jeans I wore one year earlier. 


After having some blood work done upon my Gynaecologist's recommendation,  it was revealed that I was still as fertile as a young maiden and thus the weight gain had absolutely no correlation to a decrease in hormones...Ugh!  


It was around the same time that a friend of mine mentioned a book she was reading called Wheat Belly, written by Dr. William Davis. On my next trip to the book store, I found it on one of the centre displays labelled New York Times Bestsellers. I read the back jacket and Eureka!...it had me at Reduction of inflammation and rheumatoid arthritis pain!! In addition I was intrigued by another comment: Did you know that eating two slices of whole wheat bread can increase your blood sugar more than 2 tablespoons of pure sugar can?

I have been off wheat and gluten for 3 months now. I feel so much better; I have way more energy, no more brain fog, no more bloating - yes that was a huge issue for me - and the pain in my joints and muscles has improved tremendously - and guess what...? I have lost those 10 pounds I was unable to shed before (and I am back in my favourite jeans again!!)


I can highly recommend this read for anyone who cares enough about their health - it is a very important documentation of the direction our diets are going (and that's not necessarily a good thing...)
Rating: *****/5 


P.S. My friend Jeanine has an awesome web-site called The Baking Beauties, featuring all things gluten free. Her recipes are amazing and the photos of her delicious creations are gorgeous!


This is a recipe I came up with to help me get through those busy days when I'm on the go and can't find a sensible wheat free snack...anywhere.


Yummy Wheat Free Energy Bars

Ingredients:
1 cup oats ( I used the quick variety)
2 cups gluten free cereal (rice or corn crisps )
1 cup nut mixture (chopped walnuts, almonds, and pecans,  pumpkin, sunflower seeds)
plus 1/2 cup ground nuts (almond or walnut)
1 cup dried fruit mixture (raisins, apricots, currants, berries, apple...)
1/4 tsp salt
1/4 cup sesame seeds 
1/4 cup ground flax seeds
3 Tbsps chia seeds
1/2 cup shredded unsweetened coconut


Place nut mixture (except ground nuts) in a skillet. Toast on medium heat for about 5 minutes, or until slightly brown. Add salt and toss to coat. Set aside to cool. Chop any of the larger dried fruits, such as apple or apricots, so they are similar in size to the berries/raisins.


Blend ingredients in a large bowl and set aside.


1/3 cup coconut oil
2/3 cup coconut sugar ( or any unrefined sugar)
1/4 cup pomegranate molasses (available at Middle-Eastern shops)
1/4 cup pure unpasteurized honey


Combine ingredients in a saucepan and bring to a boil. Boil for 5 minutes. Remove from heat and pour into dry mixture. Stir until the mixture is well combined. Press firmly into 2 -  9" x 13" cookie sheets (or 1 cookie sheet for thicker bars). Bake at 350F for 10-15 minutes. Let cool 15 minutes, then cut into bars. 
** Optional; add 1/2 cup mini chocolate chips to dry mixture for extra sweetness ( I usually make 1 pan of each).