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Hot topics – Hydration, buying organic, and dealing with allergies

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This past weekend we hosted a tea … and there were quite a few teapots on the go. In the end, there was a little bit of caffeinated Yorkshire Gold left, but also herbal teas – PC Mint Refresher, my own concoction of hibiscus, osmanthus flower and pink rose bud and Bija Double Ginger – which I poured into jars and refrigerated to enjoy later. Herbal tea, hot or cold, can count toward the ideal 8 cups of water that I suggest you drink each day. Having different flavoured herbal tea may help those who just can’t seem to drink the water they need.

 

 

 

 

 

 

 

 

 

 

 

 

These days, food is a popular topic whenever people gather. Occupational “hazard” for me is that I get asked lots of questions. For example, I am often asked by friends (and clients) whether there is benefit in buying organic produce. The answer is yes. Anything we can do to reduce the pesticide load on our bodies (and our environment) is worth doing. But I recognize that it is cost prohibitive, so know that you don’t have to buy EVERYTHING organic.

I refer clients to the Environmental Working Group’s shopping list for the Dirty Dozen (Plus) and the Clean Fifteen.

Dirty dozen plus – these are the fruits and vegetables to always buy organic – apples, strawberries, grapes, celery, peaches, kale/collard greens, spinach, sweet bell peppers (I swear they taste better … and almost everyone that I serve them to, asks where I got the great peppers), hot peppers, nectarines – imported, cucumbers, cherry tomatoes, snap peas – imported and potatoes.

Clean fifteen – A green light for the purchase of avocados, sweet corn, pineapple, cabbage, sweet peas (frozen) asparagus, mangoes, papaya, kiwi, eggplant, cantaloupe, cauliflower and sweet potatoes.

For a handy, printable version of this list:

http://www.ewg.org/foodnews/

 

 

 

 

 

 

 

One of the other tea time topics was common food allergies.

Please raise your hand if you or someone in your family has food allergies or food sensitivities. I will be surprised if most of my readers don’t have their hand(s) way in the air. And if you do have your hand up, you know that making meals to accommodate all the food allergies can be challenging.

With the exception of my sister, I think most people would rather not have to figure out substitutions to recipes they are serving family and friends.

Can you name the most common food allergies?

– dairy, eggs, wheat, soy, peanut, tree nut, seafood, sesame seed … and a new one on the horizon … mustard seed.

It has made us avid label readers and the upside is that it has driven us to prepare whole foods instead of relying on prepared or packaged meals.

Here are two quick and yummy recipes to try that don’t have any of the common food allergens in them.

 

 

 

 

 

 

 

 

 

 

 

Joleen’s Hummus

In a food processor:

2 – 14 oz cans organic chickpeas

3 tbsp freshly squeezed organic lemon juice

¼ cup olive oil

2 cloves garlic

1 tbsp cumin

Process until smooth

sea salt and pepper to taste

Optional add ¼ cup chopped herbs – like basil or dill

 

 

 

 

 

 

 

Blueberry Sponge Cake

This recipe is adapted from Quinoa 365

2 cups frozen blueberries

1/3 cup coconut sugar

1 tbsp ground flax + 2 tbsp water (mix in small bowl, wait for flax to absorb water)

1/3 cup packed brown sugar

1/3 cup melted coconut oil

½ cup non-sweetened coconut milk

1 cup quinoa flour

 

Preheat over to 350. Lightly grease 8 X 8 pan with coconut oil.

Combine blueberries and coconut sugar in small bowl, mix until blueberries are evenly coated. Spoon mixture into bottom of baking dish.

Whisk the flax/water combo and brown sugar in medium bowl. Add coconut oil and coconut milk and stir until well blended. Fold in flour and gently mix until smooth. Pour the batter over the blueberries

Bake on the centre oven rack for 25 minutes (until top is golden) Serve cold.