Harvard Medical School just published a great article showing several studies exploring how our gut microbes affect our heart.
"You're probably well aware that what you eat plays a role in your heart’s health. Now, scientists are learning more about how the trillions of bacteria dwelling deep inside your digestive tract can affect your risk of cardiovascular disease.
Collectively known as the gut microbiota, these microbes assist with digestion, but also make certain vitamins, break down toxins, and train your immune system. Over the past decade, scientists have uncovered compelling connections between different types of gut microbes and the development of obesity and diabetes — two factors closely tied to a higher risk of heart disease. Recently, several studies have explored how our gut microbes interact with the food we eat to spur artery-damaging inflammation and narrowing. "
Read the full article here.
Dr. Melina Roberts is a Naturopathic Doctor, Author of Building a Healthy Child and Clinic Director and Founder of Advanced Naturopathic Medical Centre.
Have you ever wondered if you could prevent allergies or other childhood illnesses in your child? Have you ever wondering if it was possible to build long-term health in your child, so they could avoid chronic disease as adults?
Dr. Roberts has developed a revolutionary food introduction program that:
This program is different than any other program out there because it takes into consideration 3 major concepts which are ignored in all other standard food introduction programs. These 3 major concepts are:
The whole family can enjoy delicious, rich cone flavors in a choice of shapes (cone or bowl) with an infinite variety of fillings, from ice cream or sorbet to fresh fruit and whipped cream. Cones can even be dipped in chocolate and sprinkles…just like the ice cream parlor!
The Chef’sChoice® WaffleCone Express comes equipped with a cone rolling form for easy, uniform shaping. It recovers its’ temperature instantly so it is always ready to bake. The non-stick baking surface and overflow channel insure easy clean up. The color control dial adjusts for desired texture and color. The WaffleCone Express features “Baking” and “Ready” lights for added convenience. Enjoy Your Summer!
Check out this great Vegetarian Pizza Recipe that includes Jarlsberg Cheese. Enjoy!
Start with the dough. Add the yeast, salt, olive oil in a bowl before adding the lukewarm water. Mix everything by hand or preferably by using a dough kneader. Add flour gradually until you get an elastic and not too soft dough. Cover the dough with a cloth and let it rest for about 60 minutes. To make the tomato sauce, add all the ingredients in a bowl and mix using a hand blender. When the dough is ready, shape it into a thin round or square shape. Preheat the oven with the baking tray inside at 250ºC. Add tomato sauce, grated Jarlsberg® cheese and finally the artichokes (cut in large strips). Bake in oven at 250ºC for 15 minutes. While waiting for the pizza to be done, roast the pine nuts in a dry pan. Finally, add the roasted pine nuts and basil leaves and enjoy.
Recipe Credit: Jarlsberg
Mother Earth News Almanac: A Guide for All Seasons is a new and updated version of the 1970’s long-out-of-print best seller, and just like the original, it’s a compendium of wisdom and inspiration on how to live simply, healthy and sustainably.
More people than ever before are looking for ways to simplify their lives and to live more practically - and they’re looking for the tools to make that a reality.
The information in the book is timeless - there’s organic growing and gardening techniques and info, money-saving tips, weather wisdom, crafts, kitchen know-how, home repair skills and so much more. It’s organized by season, with each chapter containing advice, instructions and more. In addition, there’s over thirty charts and tables for measurements, conversions and schedules such as a Planting Table for Family Gardening, Common Garden Pests and Their Natural Controls and recommended storage periods for fruits and vegetables. This book is a GREAT Resource!
July is National Blueberry Month, and Veronica Bosgraaf, Pure Food author and founder of Pure Organic has a great Wild Blueberry Pure Bar packed with organic blueberries. She also has a Blueberry Buckwheat with Hazelnut recipe that is a great option for a healthy blueberry breakfast. Enjoy!
Warm Blueberry Buckwheat with Hazelnuts
· 1 cup whole-grain buckwheat cereal
· ¼ teaspoon sea salt
· ⅛ teaspoon grated nutmeg
· ⅓ cup honey
· ⅓ cup fresh blueberries
· ¼ cup chopped hazelnuts
· ½ cup almond milk, homemade or store-bought
1. Put 3 cups of water in a medium saucepan and bring to a boil over high heat. Stir in the buckwheat, salt, and nutmeg. Cover the pan, reduce the heat to low, and simmer until the liquid is absorbed and the buckwheat is soft, about 10 minutes. Drain any excess water from the cooked buckwheat
2. Spoon the buckwheat into serving bowls. Stir in the honey, blueberries, and hazelnuts. Serve hot with the almond milk poured over the top.
We had the most amazing dinner at Tratto, a newly opened casually chic offering exquisite and rustic Italian fare with sharable aperitivo style dishes using the freshest seasonal farmer’s market ingredients.
Executive Chef Kevin Scott brings more than a decade of culinary experience both as a chef and as a food stylist to create an array of dishes such as house-made pastas, pizza, seasonal vegetables, and entrees. The Desserts are delicious, and Cynthia Tran’s Italian cocktail and house-made limoncello selection is a must-try. The restaurant also features line art of muralist Amos Goldbaum. 501 Geary St., San Francisco.
See our photos below which include:
Cocktail: Tyrol Italian Punch (Lairds Apple Brandy, Calvados, Pineapple Gum Syrup, Ginger Beer (Sparkling)
Small Plates: Warm Marinated Olives, Eggplant Carponata/Grilled Bread
Salad: Grilled Little Gem Lettuce, Avocado, Green Goddess, Breadcrumbs
Pasta: Paparadelle, Tomato, Parmesan
Pizza: Tomato Mozzarella, Basil; Mushrooms, Fontina, Basil Pesto
Gratitude Gourmet has been a fan of the Carrington Farms Flax Paks for a while! Now there are Flax/Chia, Flax/Hemp, and Coconut Oil Paks you can take with you to work or on the go!
COCONUT “ on-the-go” OIL PAKS are pure, unrefined, and cold-pressed coconut oil used instead of butter or fat when sautéing vegetables, roasting sweet potatoes, and even in baked goods.
FLAX/CHIA PAKS are a combination of Organic Milled Flax Seeds and Chia Seeds and are rich in Omega-3’s, Fiber, Antioxidants, and Protein and an excellent source of energy and nutrients for lasting heart health and boosted metabolism.
FLAX/HEMP PAKS are a flavorful combination of Organic Milled Flax Seeds and Hulled Hemp Seeds.
Are you looking for a snack to bring on a hike? Check out TrueNorth nut clusters available in three flavors: Cashew Crunch, Chocolate Nut Crunch and Almond Pecan Crunch.
- Cashews: 10% of your daily value of iron in a single serving
- Pecans: Rich in beta-sitosterol, which helps to lower cholesterol
- Almonds: More fiber and calcium than any other nut, lower-cal than others and an excellent source of Vitamin E
Are you looking for a way to heat your lunch or breakfast without using a microwave? Check out the Hot Logic Mini which can cook meals from scratch, reheat leftovers or frozen dinners, and keep food piping hot for hours. It’s fully automatic (no buttons, dials, settings or timers).
Here's a great hot healthy breakfast recipe for you to try:
Vanilla Bean Steel Cut Oats
Add all ingredients to your Hot Logic, stir. Cook, go to bed and wake up to a delicious Hot Logic breakfast
Optional Toppings: Bananas or Berries - Pecans, almonds or nut butter - Maple syrup or brown sugar (swoon) - Greek yogurt - Chocolate!
This recipe was adapted for the Hot Logic from - http://thenutritiouskitchen.com/slow-cooker-vanilla-bean-steel-cut-oats/
Coco-Roons snacks that are gluten free, vegan and paleo friendly and made from organic, non-GMO, nutrient rich ingredients.
Perfect for on-the-go healthy snacking, Coco-Roons are sweetened with the finest vitamin and mineral packed unfiltered organic Vermont maple syrup, and made with organic coconut that gives these delectable treats natural fats that stimulate the metabolism.
Sure to satisfy any sweet tooth, Coco-Roons are a delightful, good-for-you indulgence. Made with organic coconut, organic almond flour and sweetened with a touch of pure Vermont maple syrup, they are a great source of energy, making them a perfect afternoon snack. They come in six delectable flavors, including Brownie, Strawberry Almond, Lemon Pie, Vanilla Maple, Cacao Nib and Orange Dreamsicle.
In Pure Food: Eat Clean with Seasonal, Plant-Based Recipes Veronica shares her easy vegetarian recipes—many of which are vegan and gluten-free, too—and tips for "cleaning" one's kitchen and lifestyle, from removing processed foods from the shopping cart at the supermarket to getting rid of chemical cleaners. Organized by month of the year, the recipes make use of whole grains, fresh produce, and other unprocessed ingredients, steering clear of refined sugar and grains and hydrogenated fats. Pure Food shows the simple steps busy home cooks can take to make their cooking more healthful—and delicious.
Hummus Pizza with Arugula and Wild Mushrooms
¾ cup almond milk, homemade (page 34) or store brought
1 ½ teaspoons grapeseed oil, plus more for bowl
1 ½ teaspoon organic cane sugar
1 cup white whole-wheat flour, plus more for kneading
1 (1/4-ounce) package rapid rise dry yeast
½ teaspoon sea salt
¾ cup whole-wheat flour
2 tablespoons grapeseed oil
4 cups sliced mixed wild mushrooms
1 cup of fresh lemon juice
Sea salt and freshly ground black pepper
½ cup hummus, homemade (page 37) or store-bought
2 cups of loosely packed arugula
¾ cup sliced cherry tomatoes
1. For the dough, heat the almond milk and oil in small saucepan set over medium heat and set aside.
2. In the bowl of a food processor, pulse the sugar until it is finely ground. Add the white whole-wheat flour, yeast, and salt and pulse two or three times to combine. With the machine running, slowly put the hot almond milk through the feed tube. Add the whole-wheat flour ¼ cup at a time, pulsing until the dough pulls away from the sides of the bowl.
3. Transfer the dough to a floured work surface. Knead for 4 to 5 minutes, and then shape into a ball. Put the dough in a large oiled bowl and cover loosely with plastic wrap. Let it rise in a warm place until doubled in size, 1 to 1 ½ hours.
4. Preheat the oven to 425 F. Dust 2 baking sheets lightly with flour and set aside.
5. Punch down the dough and divide it into 4 equal pieces. Lightly dust a cutting board with flour and roll each piece out into a circle that is 1/8 inch thick. Transfer 2 crust to each of the prepared baking sheets and prick the surfaces all over with a fork. Let it rest for 10 minutes.
6. Bake the crusts until golden brown, 12 to 15 minutes. Set aside.
7. For the toppings, heat the oil in a large skillet set over medium-high heat. Add the mushrooms and cook, stirring, until golden brown, about 4 minutes. Remove the pan from the heat and stir in the lemon juice and season to taste with salt and pepper.
8. Assemble the pizzas by spreading the hummus over the crusts and arranging the arugula, mushrooms, and tomatoes on top.
Gaea, authentic Greek natural foods brand, unveiled a number of products this year including:
ORGANIC SNACK OLIVES (fall 2016 launch): As olives are often susceptible to pests like the olive fly, it is sometimes hard to find a 100% organic olive product, but Gaea's New Organic Olive Snack Packs are USDA organic certified and a convenient way to enjoy healthy olives on the go! Two varieties are available: Halkidiki Green Olives and Kalamata Olives.
"Love is our first ingredient, we hope you can tell." - Viki's Granola.
Viki's Granola is made with 100% all natural ingredients, gluten-free, and available in both 12 oz. bags and on-the-go packs (1.5 oz.) in the following flavors: Original, Blueberry Almond, Maple Cranberry, Banana Walnut and Apple Cinnamon. It's great to enjoy on its own or with your favorite yogurt!