HoneyColony redefines nutritional energy with a new super superfood called Equilibrium. Our specially formulated raw honey-based blend consists of organic and wildcrafted ingredients—cultivated with the highest standards to bring you energy and superfood yumminess with every serving.
To create this blend, we teamed up with former Bee Panacea formulator, Gosia Reed. Equilibrium is similar to Bee Panacea, but with turbo-boosted ingredients and quality control. Only the finest and most organic ingredients are used for Equilibrium, which we believe is the finest superfood mix available in the market today.
At the core of Equilibrium is raw honey. Eleven other potent superfoods are added—each one organic or wildcrafted, boasting numerous health benefits. The total 12 ingredients bring harmony to a life that faces any stress, toxins, and negative energy.
Equilibirum Superfood is made in small batches to ensure high quality, exact measurements, and consistency in every jar. To ensure our product never loses integrity, we use high-quality Biophotonic jars that only let sunlight in to improve the substances in each formula.
Equilibrium comes in three different flavors and offers three different functions. The first one, Energy, was designed for athletes or anyone who lives an active lifestyle. By naturally stimulating the nervous system, enhancing brain function, supporting muscle relief, and providing anti-inflammation support, each jar will keep you in the active zone. For those of us who who seize life in its whirlwind of activity, Equilibrium Energy offers the support you need for a mental and physical edge.
Phytoplankton – Phyotplankton is rich in trace elements and micro-nutrients, making it one of the most nutrient-dense superfoods on the planet. This helps support cell regeneration, repair DNA, reduce inflammation,boost immune system response, combat free radicals, and support organ, muscle, and joint function.
Double- Directory Adaptogenic Herbs – Adaptogenic herbs rebalance our body when we’re faced with environmental stressors, toxins from the food we eat, or stress from toxic people. They help stimulate the nervous system for a boost of energy without negative stimulant side effects.
ORMUS – Ormus is an element-rich substance that was discovered in 1975. A few of it’s many suggested health benefits include boosting immune function, increasing energy and strength, supporting healthier sleep, enhancing mood, improving brain function and promoting healthy pH balance.
Suggested Use: You only need a teaspoon a day of this super potent superfood blend, preferably on an empty stomach. However you can add it to a smoothie and have a teaspoon pre-workout. One 12 ounce jar should last you a month with a teaspoon per day. Extremely POTENT.
Why We Love It:
Superfood formula comprised of 12 inidvidual superfoods
Provides long-lasting, cellular energy
Increases stamina and endurance
Improves oxygen utilization for enhanced performance
Supports physical adaptability
Boosts electrolytes
Boosts anti-oxidants
Supports DNA and cellular repair
Enhances brain function
Anti-inflammation, anti-bacterial, anti-viral support
All bee products come from family-owned California farms
High quality jar protects from negative influences of light
Each batch receives Certificate of Analysis to ensure highest quality
Non-GMO
All ingredients certified Organic or wild-crfafted
Free of added sugar, gluten, soy, nuts, wheat, herbicides, and pesticides
PACKAGING
To preserve the sublime quality of the our products, we choose the highest quality glass jars. Comparable to the packaging materials available on the market, these innovative jars sufficiently protect the sensitive products from the quality-lessening influences of light. The Biophotonic jars work like natural filters, only letting in the sunlight that protects and improves the substances in each formula, making our products a trustworthy and essential food supplement in every household.
CONSISTENCY
Please note that due to the fact that we work only with raw, wild-crafted bee products and different types of honey, the consistency of the product may vary ( from more liquid to more solid) from jar to jar. It is normal to see some small particles on the top of the jar, these are simply herbs and superfoods. We recommend mixing the product before first use.
CUPON CODE: CLEAN
Burnbrae Farms: EGG Creations – Recipes
French Toast On-The-Go
PREP TIME: 10 min.
MAKES: 2
INGREDIENTS:
1 cup (250 mL) ½-inch diced day-old bread cubes
½ (250 mL) pkg Egg Creations Whole Eggs Original
2 tbsp (30 mL) milk
½ tsp (2 mL) cinnamon
1 tbsp (15 mL) brown sugar
Maple syrup, sliced fruit and berries, whipped cream, to serve (optional)
DIRECTIONS:
1. Pack ½ cup (125 mL) bread cubes into two, 2-cup (500 mL) mason jars. In a bowl whisk together Egg Creations Whole Eggs Original, milk, cinnamon and brown sugar. Pour mixture evenly between jars. Let soak for 5 min.
2. Place mason jars in microwave on low heat. Microwave for 1 – 2 min., on 30 sec., increments until French toast is cooked and egg has set. Keep a close eye on jars as they might bubble up.
3. Top with maple syrup, sliced fruit, berries and whipped cream (if using). Close jars with lids for a breakfast on-the-go.
TIPS:
* Try using egg bread for a sweeter version of French toast on-the-go.
* Add different spices like a pinch of nutmeg or pumpkin pie spice.
* Let bread soak in French toast mixture overnight and microwave in the morning for breakfast.
1 carton (900 mL) CAMPBELL’S® Ready to Use Chicken Broth
1 boneless skinless chicken breast, cubed
1 can (796 mL) diced tomatoes
1 large red bell pepper, diced
1 large piece of dried sea kelp
1 ¼ cups (310 mL) Korean radish (daikon), thinly sliced
½ cup (125 mL) shiitake mushrooms, sliced
1 clove garlic, minced
1 large green onion, chopped
1 tbsp (15 mL) Korean soy sauce
Salt and pepper to taste
Directions:
Add soup kit, broth, chicken, can of diced tomatoes, red bell pepper and sea kelp to a large pot. Stir. Bring to a boil.
Add Korean radish (daikon), and shiitake mushroom to boiling soup.
Reduce heat to low and simmer covered for 20 minutes until chicken is cooked through.
Add garlic, green onion and soy sauce toward the end of cooking.
Season with salt and pepper.
Recipe Tip:
It is important to thinly slice Korean radish (daikon).
Garnish with fresh pecorino or parmesan cheese and sesame oil.
8 Vitamin-packed Foods to include in your Diet for Beautiful Skin
Do you love to have healthy, glowing, beautiful skin?
Well, who doesn’t?
But, the truth is, only people who take very good care of their skin manage to impress others (with their skin). Factors like nutrition, pollution, and stress play an important role in the well-being of the skin of a person.
Even aging does. Did you know that natural aging process for human beings begins in their early 30’s itself? As you grow older, your diet and other external factors will have a big say on the appearance of your skin as well as your physiological functioning.
If you desire to have beautiful skin, then you need to motivate yourself to have nutritious food and exercise every day. Lack of nutrition, in particular, can lead to skin diseases like acne, wrinkles, rosacea, and eczema besides many others. But don’t worry,face creams and masks can help to some extent.
Our body needs vitamins, minerals, proteins, and good fats to function properly. Among these, vitamins are considered the very basic essentials of a healthy body and skin. They help protect the skin from bacteria and also boost the regeneration process. In the rest of the post, you will discover a list of vitamin-rich foods that will help youfix your skin.
Cabbage
Cabbage is one of those vegetables that is abundantly rich in Vitamin B6. It also contains adequate quantities of manganese, folate, collagen, and fiber – all of which are very important for the skin. Additionally, cabbage also consists of calcium which is essential for bone strength, and potassium which helps controls blood pressure.
What’s more, cabbage is also a powerhouse of antioxidants and vitamin K which help improve skin elasticity.
Red bell pepper
Your skin needs plenty of vitamin C on a daily basis and one of the best ways to obtain that is to include red bell pepper in your diet. Having adequate quantities of vitamin C helps regulate moisture in the skin and prevents wrinkles as well.
Avocado
Avocado is known to be a powerful source of vitamin C, vitamin K, vitamin E, Vitamin B6, potassium, folate, and folic acid. Including avocado in your diet can help cure dry skin problem and prevent the breakage of the skin. Vitamin E is known to protect the skin from the sun’s harmful rays. What’s more, avocado also provides the required antioxidants and vitamin C to your skin to help improve its firmness so that you look younger than your normal age.
Pomegranate
People don’t call pomegranate the “fruit of Gods” without reason. It is one of the best sources of antioxidants among all foods – in fact, it has higher antioxidant content than green tea and wine itself.
The vitamin C present in pomegranates can help your skin look radiant and look younger. As for the health, this fruit is believed to help minimize the risk of cancer.
Papaya
Papaya is a natural source of iron, vitamin C, and vitamin E. Having enough vitamin E in your body helps keep your skin moisturized, and look soft and smooth. It also prevents the formation of dark spots and stretch marks, which are common among ladies. Studies say that one fresh papaya can supplement 17% of your daily vitamin E requirement.
Lemons and Oranges
No prizes for guessing, lemon and oranges are the go-to fruits for everyone who is looking to get vitamin C in his or her body naturally. In fact, having more vitamin C also helps boost collagen, which plays a major role in the appearance of your skin. People who take collagen regularly are safe from wrinkles and many age-related skin problems.
Mushrooms
Including mushrooms in your diet is a good idea because they are loaded with vitamin B2 and Riboflavin. In particular, vitamin B2 is said to be water-soluble in nature and helps safeguard the cells from regenerative damages. Lack of vitamin B2 can cause wrinkles and other health problems like migraines, cracks, and sore throat. What’s more, mushrooms also contain collagen which is believed to improving the elasticity of the skin.
Kale
Kale is rich in several important vitamins for the skin. It has vitamin A which helps repair the tissues during radical damage. It has vitamin K which is known to prevent dark eye circles and pigmentation problems. Most importantly, it also has vitamin C which is a powerful antioxidant. On the whole, you need kale to get a radiant skin that is free from blemishes and abrasions.
Also, taking kale on a daily basis helps boost cell growth and even prevents dryness.
Conclusion
The foods covered in this post are loaded with the most important vitamins that prevent everything from dryness to acne to age-related problems. What’s even better is that they are also delicious and can be eaten raw or half-cooked. If you have a great cook at your home, then try tossing these foods to make a tasty, health-rich recipe and have a fun way of protecting your skin.
To learn more about the types of vitamins and their benefits, please take a look at this Infographic
Road trips, gas stops, no time for lunch; we’ve all found ourselves at the convenience store for a fast bite on the go. While a bag of chips or chocolate bar may be an option we later regret; there are fast bites that can actually offer some health benefits. Dr. Christopher Calapai a board certified expert in osteopathic medicine specializing in longevity offers some junk food options to consider the next time there’s no time for an actual meal.
Blue M&M’s and Blue Gatorade
Don’t get the blues about all food dyes.From candy to sports drinks, the unnatural colors of foods today can make you cringe at the thought of what’s making them colored. But, not all colored dyes are as bad as you may think. Research done by scientists at the University of Rochester found that Brilliant Blue G (BBG), found in blueM & M’s and blue Gatorade, could help reduce damage from spine injuries. When BBG was injected into lab rats with spinal cord injuries, it sped up their recovery time and ability to walk.
Cheeze Whiz?? No way!!
Fat isn’t always a bad word.The FDA has stated that not only are all trans fats not bad, some are actually good for you. Conjugated Linoleic Acids (CLAs), although high in calories can help fight cancer, weight gain, diabetes and arthritis. It’s hard to believe, but CLAs are found in Cheese Whiz.
Pork Rinds
Just the words pork rinds sound like instant heart attack. However did you know they are a fantastic source of protein? A one-ounce serving of this fried snack has seventeen grams of protein, seven times the amount of found in a serving of potato chips. Plus, 43% of the fat found in pork rinds come from oleic acid, the same healthy fat found in olive oil.
Beer
Some studies have found that beer can actually help increase bone mineral density because it contains silicon, making bones stronger and less likely to fracture. A Harvard University study found that beer could prevent blood clots and reduce the risk of stroke. Italian researchers found that beer can raise HDL, the good cholesterol in your body. Opt for a light beer with fewer calories to avoid that full feeling.
Graham Crackers
They are the next best things to cookies if you’re trying to keep your health in mind. Graham crackers contain much less sugar than regular cookies and are still sweet enough to satisfy a craving. Plus, they are made with flour that undergoes a special milling process, preserving more of the whole wheat than in usual milling.
Popcorn
This is a snack that gets two thumbs up. Popcorn is packed with fiber and polyphenols, which are antioxidants that help to protect us from heart disease and certain cancers. Surprisingly, popcorn has more iron than eggs and spinach! It is also gluten-free, which makes it an option for those with Celiac Disease and other gluten allergies. Lastly, popcorn is mostly air. This means it fills you up, helping to stave off hunger cravings.
Beef Jerky
Forget about the leather-tasting jerky of years past, today’s gourmet jerky is delicious and can be healthy. Beef Jerky, just like its non-dried version of meat, is high in protein, iron and zinc. It, also, contains heart-healthy monounsaturated fats. Be sure to look for natural beef jerky as the newer gourmet styles that are packed with flavor and free of nitrates.
About the Doctor:
Dr. Christopher Calapai, D.O. is an Osteopathic Physician board certified in family medicine, and anti-aging medicine. Proclaimed the "The Stem Cell Guru" by the New York Daily News, Dr. Calapai is a leader in the field of stem cell therapy in the U.S. His stem cell treatments have achieved remarkable results in clinical trials on patients with conditions as varied as Alzheimer's, arthritis, erectile dysfunction, frailty syndrome, heart, kidney and liver failure, lupus, MS and Parkinson's. He has worked with Mike Tyson, Mickey Rourke, Steven Seagal, and Gotham's, Donal Logue; and as a medical consultant for the New York Rangers. Connect with him via twitter @drcalapai or at www.drcal.net
HIGH-CALIBRE CUISINE TAKES CENTRE STAGE AT EAT TO THE BEAT
TORONTO’S TOP CULINARY FUNDRAISER IN SUPPORT OF CBCF
Tuesday, November 1, 2016 | 7 pm – 10 pm | Roy Thomson Hall
Toronto, Ontario – October 17, 2016 – A mecca for urban foodies to experience the best Ontario’s culinary scene has to offer, the 21st annual Eat to the Beat presented by KitchenAid®is a fundraiser for the Canadian Breast Cancer Foundation (CBCF) and features 60 female chefs supporting people living with breast cancer on Tuesday, November 1 from 7 pm – 10 pm at Roy Thomson Hall (60 Simcoe Street). General Admission Tickets are $189 (a tax receipt will be issued for the maximum allowable amount). For tickets or to see the line-up of chefs and beverage participants, please visit www.eattothebeat.ca or call 1 (800) 387-9816.
Eat to the Beat guests have the opportunity to enjoy specially prepared savoury and sweet dishes at 60 stations, along with wine, beer and a selection of non alcoholic beverages set up around Roy Thomson Hall’s outer lobby.
“We are so grateful to our participating chefs, sponsors and supporters who have helped to make Eat to the Beat Toronto’s must-attend culinary event and fundraiser over the years,” says Cathy Park, co-chair, Eat to the Beat.
In addition to food and drink, colourful and whimsical one-of-a-kind corsets, inspired by food and created and modelled by breast cancer survivors, have become an integral part of Eat to the Beat.
“A fun, colourful and cheeky tradition at Eat to the Beat, breast cancer survivors will be adding class with a bit of sass, modeling original food-inspired corsets that they have created,” adds Joanne Brophy, co-chair, Eat to the Beat.
Started 21 years ago by sisters Lisa and Abby Slater, Eat to the Beat has raised more than $3.9 million since its inception. Funds raised at Eat to the Beat will support the Canadian Breast Cancer Foundation – dedicated to funding relevant and innovative research, supporting and advocating for the breast cancer community, and providing credible, unbiased information to help empower those affected by breast cancer or at increased genetic risk of developing the disease.
“Just like Lisa and Abby, we’re inspired by the strength of breast cancer survivors and those who are affected by this disease,” says Karen Malone, VP, Research & Programs, Canadian Breast Cancer Foundation, “Thanks to fundraising events like Eat to the Beat, we can continue to offer emotional support and information to anyone affected by breast cancer.”
Eat to the Beat at a Glance:
DATE: Tuesday, November 1, 2016
TIME: 7 pm – 10 pm
VENUE: Roy Thomson Hall, 60 Simcoe Street, Toronto (St. Andrew subway station)
COST: Tickets include savoury and sweet dishes at 60 stations along with wine, beer and a selection of non-alcoholic beverages.
General Admission Ticket: $189 (a tax receipt will be issued for the maximum allowable amount)
Participating chefs and select menu items that will be featured at this year’s Eat to the Beat include:
Sandra Abballe, Succulent Chocolates and Sweets
Vanessa Baudanza and Isabelle Loiacono, The Rolling Pin
Wanda Beaver, Wanda's Pie in the Sky- Grand Marnier Nanaimo bars
Renee Bellefeuille, Art Gallery of Ontario- cured whitefish, rye toast, tarragon crème fraiche and pickled caperberry goat cheese and artichoke puff
Cathy Beneway, CreativeCatering by Cathy
Emma Beqaj, Emma's Eatery Catering- lobster grilled cheese
Arvinda Chauhan and Preena Chauhan, Arvinda’s -spicy curry leaf infused chick pea dip with tomato purée served on cucumber and zucchini rounds and garnished with savoury noodles and curry leaf
Tiiu Christie and Tysa Christie, Marigolds and Onions
Felicia Derose Colette Grand Café
Donna Dooher and Michael Leary, Mildred's Temple Kitchen
Kyla Eaglesham, Madeleines
Rossy Earle, SupiCucu
Michelle Edgar, TheSweet Escape Patisserie
Alison Ferland, Byblos
Mali Fernandez, Xola Mexican Food
Alexandra Feswick, The Drake Hotel- Adobo pulled pork steam buns with daikon pickle
Trish Gill, The Emmet Ray
Bonnie Gordon, Bonnie Gordon College of Confectionary Arts- Macaron in a variety of flavours, homemade chocolates, and langues de chat
Tamara Green, The Living Kitchen
Kimberly Humby, East & Main Bistro
Anna Janes, Cocomira Confections
Vanessa Le Page, Cake Lady - Edible Art - The Shortbread
Tara Lee, Bar Hop- mini pork and ricotta meatballs with a tomato cream sauce
Jacqueline Lo, Ruelo Patisserie
Erin Marcus, Ace Bakery
Lynn Mendelson, Lynn Mendelson Catering- million $ bars
Joan Monfaredi, Park Hyatt Hotel- tuna tartar wonton tacos with pea shoots, chili rice vinegar and scallion
Jennifer Mooers and Chris Brown, Citizen Catering
Lauren Mozer, Elle Cuisine
Catherine O’Donnell, WillowCakes and Pastries
Christine Ostiguy, YorkshirePudding Catering
Angela Panigas, The Sultan's Tent & Café Moroc
Chef Véronique Perez, Crêpes à GoGo Spadinaand Limonana
Jennifer Perusini, BerBer Social
Andrea Poirier, Inn on the Twenty
Karen Rachlin, Bite Catering
Regular Nuit, Pai Northern Thai Kitchen, Sabai Sabai Kitchen and Bar and Sukhothai Restaurant - "Mee kra ti" – stir fried rice vermicelli with coconut milk and tofu
Caroline Reid, Scaramouche- house-cured duck pastrami with celery root salad, hazelnut purée and vincotto
Emily Richards, Professional Home Economist- balsamic roasted pear wedges wrapped in prosciutto with gorgonzola dip
Dufflet Rosenberg, Dufflet Pastries- cookie bar
Barbara Rotberg, Lollicakes
Gauravi Shah, Tilde- chorizo meatballs with lime aioli and grilled pineapple salsa, bean vegballs with roasted tomato salsa and cilantro gremolata
Trista Sheen, Bar Begonia
Alida Solomon, Tutti Matti
Lili Sullivan, Waupoos Winery- cider braised lamb in a filo cup with spiked apple
Meghan Van Horne, Public Schoolhouse @ Jackson’s Falls- polenta crisp with smoked trout, chèvre, wild spinach and walnut pesto
Karen Viva-Haynes, VivaTastings
Elaine Wong, The Omni King Edward Hotel
Winlai Wong, The Badminton and Racquet Club of Toronto
Jeanne Da Silva, George Brown College Chef School- edamame falafels with a cultured vegetable slaw on whole wheat tortilla cups and vegetarian BLT with coconut bacon, roasted tomatoes and a spicy avocado purée on whole grain baguette
Vanessa Yeung, Aphrodite Cooks
Eden Hertzog, New Moon Kitchen
Leyla Kizilirmak, Art Square Gallery and Café- organic and fair trade dark chocolate boobs
Carmen Jeffrey, President’s Choice Cooking School
About the Canadian Breast Cancer Foundation:
The Canadian Breast Cancer Foundation (CBCF) is a national community-driven charity. As the largest charitable funder of breast cancer research in Canada, CBCF’s vision is to create a future without breast cancer. Since its inception in 1986, the Foundation has invested over $360 million in breast cancer research, funding more than 1,400 scientific and community grants. CBCF’s investments in vital research, education, health promotion, support and information programs have led to progress in breast cancer prevention, diagnosis, treatment and care. For more information, visit cbcf.org.
Charitable Registration No. 12799 3608 RR0001
I was luck enough to attend an event put on by Clif Bar for National Organic Week. It was a launch dinner at Café Belong restaurant, located at Evergreen Brick Works in Toronto.
There was a great group of people with diverse backgrounds who attended. I had the chance to meet some wonderful people in the community. Renowned Chef and Food Network star, Brad Long designed a special local and organic menu. COTA provided guests with the latest news about their important work and the organic industry in Canada, including a preview of new national data about Canadian organic consumers. Clif Bar’s Matthew Dillon was n hand to share Clif Bar’s organic journey and the important role of organic farming in helping create a healthier, more just and sustainable food system.
Even though I had to leave a bit early I still walked away with lots of information on Organics in Canada and how Clif Bar works with Organics. I also got a cool swag back with seeds and a shovel to plant my own organics. And a few yummy clif bars to enjoy! Thanks for having me Clif and I can't wait to attend more of your events!
Banish Boring in the Morning with Breakfast Recipes to Celebrate Organic Week
September 17 to 25, 2016, marks this year’s National Organic Week, the largest annual celebration of organic food, farming and products across the country. With hundreds of events and thousands of retail promotions taking place across Canada, Organic Week showcases the benefits of organic agriculture and its positive impact on the environment, animal welfare, as well as our well-being. Supported by regional partners and coordinated by the Canada Organic Trade Association(COTA), Canadian Organic Growers (COG), and the Canadian Health Food Association (CHFA), Organic Week shines a spotlight on why Canadians should choose to think before they eat.
“With the number of organic products on the market continuously growing, it’s easier than ever to go organic,” says Rochelle Eisen, president of COG. Many of Canada’s top organic farms, wineries, retailers and restaurants take part in Organic Week, offering Canadians the perfect opportunity to experience firsthand the bounty of Canada’s organic harvest. “Whether it’s hosting a potluck picnic for friends or sampling organic wine and beer, we encourage Canadians to help spread the word about how choosing organic means supporting sustainability and promoting animal welfare.”
Some new and exciting trends have been revealed thanks to the Canada Organic Trade Association’s second national consumer survey to be released later this year. The study aimed to understand consumers’ awareness of the benefits of organic agriculture, uncover consumers’ organic purchasing habits and gauge the level of trust Canadians have in organic and non-organic claims.
Key findings from the study show:
The face of organic is changing as more “millennials” are shifting towards organic in Canada; one in five (twenty-one per cent) shoppers from 18 to 34 years say they are buying more organic, while shoppers in older age groups are holding steady.
Eighty-six percent of Canadians expect to increase or maintain their organic spending in the near future.
The number of consumers that are regularly buying organic in the country is around 20 million (fifty-six per cent of Canadians).
“Governments are following in the footsteps of consumer trends,” says Tia Loftsgard, Executive Director of COTA. “Federal investment in the organic sector and provincial initiatives supporting farmers to transition to organic show how consumer-led efforts can truly make a difference. We’re proud to be involved in the continued growth of the organic movement alongside its passionate ambassadors this September.”
More and more Canadians are looking to reduce their exposure to synthetic chemicals and genetically engineered (GMO) ingredients with the aim of taking better care of themselves, their families, and the environment. Coast-to-coast Organic Week events range in scale, from smaller organic farm tours to community-wide organic festivals. Hundreds of health food stores, farmer’s markets and grocery chains will be showcasing organic products and educating consumers.
“With events taking place in communities all over the country, there are so many ways Canadians can support and get involved in the Organic Week celebration,” says CHFA president, Helen Long. “Last year, we saw everything from pickling workshops and farm tours to recipe contests and organic food and drink tastings. These happenings represent the creative ways Canadians are choosing to go organic and how they are making a conscious decision to protect their bodies and the environment, all while supporting local farmers.”
To find out more about Organic Week events or promotions being offered near you, please visit organicweek.ca.
Organic Week was made possible this year by champion sponsors UNFI Canada, Sobeys Inc., Manitoba Harvest Hemp Foods, Nature’s Path Foods, Clif Bar & Company, alive Publishing Group Inc, PC Organics, Mike and Mike’s Organics, Cal-Organics Farms, Yorkshire Valley Farm, Green Organic Vegetables, Field Farm Marketing Ltd., DOM International Limited, Canadian School of Natural Nutrition, Earthbound Farm Organic, Wholesome!, True Organic Juice, DeeBee’s SpecialTea Foods, Mumm’s Sprouting Seeds, Ecocert Canada, Organic Meadow, Pacific Organic Seafood Association, Organic Garage, The Homemade Organics Company, Fromagerie L’Ancêtre, Pro-Cert Organic, Patience Fruit & Co, The Big Carrot, Hippie Foods, Ethical Bean Coffee, Quality Assurance International, and Fairtrade Canada.
Savoury Egg Pancakes
These easy and satisfying savoury pancakes are quick to reheat in the toaster and are packed with protein, fibre and omega-3 fatty acids. Try it in a wrap or with a salad for a light lunch.
Prep time: 10 minutes
Place all ingredients in a large bowl and stir to combine. Dollop 1/4 cup (60 mL) portions of mix onto a large parchment lined baking sheet and spread into 3-inch circles spaced 1-inch apart. Bake at 375F for 15 minutes or until bottoms are light golden brown. Let cool completely and layer with wax paper in between each pancake; freeze in an airtight container for up to 2 weeks. Reheat pancakes in a toaster or microwave. Serve with fresh salsa, hot sauce, hummus or avocado slices.
Tip: You can also cook these savoury delights in a cast iron skillet. Just reduce the cooking time by five minutes and make sure you add a little oil to the skillet before pouring in the pancake mixture.
How to rehydrate sundried tomatoes*: Combine the 1/2 cup (125 mL) sundried tomatoes with 1-1/2 cups (375 mL) water. Soak for one to eight hours.
I had the chance to sit down with nutritionist Jessica Tong. The registered dietitian that works with Zespri Kiwifruit. At the time I was very inspired by the Olympics so a lot of my questions have to do with training nutrition. I hope you all can take away a bit of new knowledge about how great Kiwifruit is from the questions that I asked her.
If I am planning a tough training day when is the best time to have my fruit like a kiwi?
The best time to have kiwifruit is prior to a tough workout. Packed with potassium, vitamin C, vitamin E, antioxidants, and natural sugars, Zespri SunGolds are a nutrient-dense snack of choice to fuel your body, optimize immune function, and ensure proper muscle function during your workout.
What major nutrients are in a kiwi that will contribute to my health?
Zespri SunGold kiwifruits are excellent sources of vitamin C. They contain 2 times more vitamin C than oranges, which is important for immune function and the growth and repair of bones and tissues. Zespri SunGolds are also a good source of vitamin E, a natural antioxidant. Potassium is crucial for heart function and plays a key role in muscle contraction. One serving of Zespri SunGolds provides as much potassium as a medium banana. Vitamin C, vitamin E, and potassium are all essential micronutrients that are especially important when you are training.
What is a good go-to recipe for kiwis?
Zespri SunGold kiwifruits can be blended into shakes for a juicy, tropical taste. Or, they can be cut up into smoothie bowls or yogurt. This Sunrise Smoothie Bowl is an excellent recipe rich in fibre, heart-healthy fats, and protein that can be enjoyed for breakfast, snack, or dessert! http://www.zesprikiwi.com/kiwifruit-recipes/breakfast-recipes/sunrise-smoothie-bowl/
Are kiwis high in sugar? What is the glycemic rating?
Kiwifruits are relatively low in sugar, especially Zespri SunGold Kiwifruits. They are low on the glycemic index (Zespri Green: 39, Zespri SunGold 38) and are appropriate for people with diabetes or impaired blood sugar control.
How many kiwis are one serving size?
One serving of Zespri SunGold is 162 g or 2 kiwifruits.
How much more vitamin C does a Kiwi have than an orange?
Based on 100 g, Zespri SunGolds contain 2 times more vitamin C than oranges.
What is the PH balance of a kiwi and how can it help my athletic performance?
Acid-base balance, or pH balance, affects the body’s metabolic process. It is important that blood pH stays within the range of 7.35 and 7.45, which is on the basic/alkaline side. When blood pH levels become too acidic, an environment is created for bacteria or viruses to enter and to thrive, leading to illness, aches, and lack of energy. This can worsen muscle soreness, create a feeling of fatigue, and compromise athletic performance.
Depending on its ripeness, the pH value of a kiwifruit varies between 3.1 and 3.96, classifying it as a “high-acid” food. However, while kiwis are naturally acidic, they become alkaline after digestion, promoting alkaline balance. Also, kiwifruits are not acid-forming. When acid-forming food is consumed, such as artificial sweeteners, meat, and alcohol, all of which are common in the North American diet, it produces toxins that impact the pH balance of the body and makes the blood more acidic.
We know that fibre is important and especially with muscle. How much fibre does a kiwi have and how does it help my fitness goals?
1 serving (2 kiwifruits) contain 4 g of fibre. Fibre is slow to digest so it keeps you fuller for longer. This is crucial if you are trying to control calories. Fibre also prevents a blood sugar spike as it causes glucose (sugar) to enter your bloodstream in a slow, controlled manner. This helps to stabilize energy levels and prevent a “sugar crash”. Fibre is also important to promote digestive health and regularity.
Is there anything else you would like to share? Where can we find more information about you?
Kiwifruit is considered a superfood/superfruit. It is a versatile fruit that is nutritionally superior to apples, oranges, and bananas.
Please feel free to reach Jessica via www.jessicatongrd.com and to learn more about Zespri check out there website HERE.
Larabar Lemon - Add Zest To Your Life
What's Larabar?
Larabar was founded by Lara Merriken in May of 2000. She believed that food should be fun, enjoyable and good for you. She tinkered with recipes an d made her own Larabar bars. She discovered how natural foods enlivened her mind, body and spirit and wanted to share that with the world.
Trends have changed over the years and Larabar has become even more popular because people are actively seeking out foods that are not derived from artificial flavours, sugar or high sodium while they are still looking for great taste. The Lara bars are also gluten free, non-geo, dairy free, vegan and kosher! Each bar contains no more than 9 ingredients and they are minimally processes and as close to their natural state as possible.
I came home last week and to my surprise there was not 1 but 2 packages at my door. I was lucky enough to receive not only the new special edition flavour of Larabar Lemon, but a sample box of flavours including cashew, peanut butter, apple, coconut cream, peanut butter chocolate chip, cocoa coconut chew, chocolate chip, chocolate brownie and blueberry. On top of the samples I also got my very own lemons and tree! This was a little confusing. There also was a bag of dates, cashews and almonds in the box.
Why were all these things included in my package? Why to make my own bars! Thats how little additive ingredients there are in Larabars that I can literally make my own lemon bar with just a food processor, parchment paper, rolling pin and a knife! How cool is that!
There was a little instruction card telling me to place all of the ingredients provided in a food processor and pulse until blended. Once the dough is formed put it into a disc with my hands and roll out between two pieces of parchment paper to my desired thickness. Then cut off excess edges and slice them into bars!
Thank you Larabar for sending me this amazing package. My lemon tree is now soaking up the sun in my living room window and my boyfriend and I are going to enjoy the delicious bars and our homemade zesty lemon bars!
The lemon is available for a limited time only in local grocery stores and online. To find out more about Larabar visit www.larabar.ca
TRAIN IT RIGHT NEWSLETTER
Sign Up and get a free 7 day Train it Right HIIT Program!
