Honey…your so sexy!

The newest addition to my pantry is my trio of NUDE BEE HONEY’s. This line came out in Toronto by two local boys. I love it. What is sexier then two men starting a honey line?

This brand in particular has some fine packaging, with a slick black label. It is a long tall jar, which is thin and elegant. I would take this honey out for a taste any day of the week. I would even love to just spread it, pour it and blend it into anything I create. It would make for a sweet addition that is smooth balanced and rich. That’s my kind of honey!

I should also mention that is honey, is untouched, raw in it’s own virgin state. What can be better than that. It hasn’t lost anything; it’s got everything it needs to give me what I need. Nutrients, enzymes, minerals and an unparalleled flavour.

It is also organic, coming from the purest of sources, no chemicals or strong or smelly aftertastes. It was created to be enjoyed… from bottom to top.

Now don’t get too picky, there are three fine honey’s to choose from:

Star Thistle – Works well with all natural of teas and can dress or top any dessert. This superstar possesses after notes of vanilla and lemon.

Honey Dew – This is a darker richer honey, which means it contains more vitamins and minerals. It is rich and fragrant so get your hands on some and add it to some fruit for a warming compote or natural jam.

Wild– The most versatile of the bunch, blending different local nectar’s. This honey goes both ways, and lends itself well to both raw and cooked recipes.

You can’t go wrong really – they all share similar qualities with subtle differences. I think you will be satisfied, no matter which way you go!

Take your honey a little further and use it to your benefit and create something magical together…. a recipe!

Feel free to pour your honey all over anything and everything that you are eating!

Wild Honey-Lemon Poppy Loaf

4 cups light spelt flour

1 cup Wild Nude Bee Honey

2 tsp baking soda

1 tsp baking powder

1 tsp sea salt

½ cup poppyseeds

zest of 2 lemons

3 lemons, juiced

½ cup vanilla rice milk

½ cup grapeseed oil

1 tsp pure vanilla

½ cup filtered water

1.     oil and flour a 9x 5 inch loaf pan. Set aside.

2.     Stir together spelt flour, baking soda, baking powder, salt poppy seeds and lemon zest. Set aside.

3.     In a small bowl, combine lemon juice, honey with rice milk. Add to the dry ingredients in mixing bowl.

4.     Add grapeseed oil, vanilla and water to dry ingredients. Mix wet and dry ingredients together thoroughly.

5.     Pour the batter into loaf pan.

6.     Bake for 1 hour at 350F or until a toothpick inserted in the center comes out clean.

Photography by Assaf Friedman

Agave: Naughty or Nice?

Guest Blogger: Julia Kirouac, CNP, Holistic Nutritionist, Founder: nud fud

Agave nectar is a sweetener that has been getting a lot of press and gaining in popularity. Many people have jumped on the agave bandwagon without really thinking about what they are putting into their bodies. (At least we are consistent here!!)

Agave nectar is used so much because it is labeled as a “healthy” sugar alternative. It is known as a low glycemic sweetener, it is vegan, and raw foodists use it. It is also three times sweeter than cane sugar. Therefore, you only need 1/3 of the amount of agave as compared to sugar.

Agave is a low glycemic sweetener because of its fructose content. Fructose has to be converted to glucose in the liver. This extra step reduces and delays any sugar spike in the blood stream.

Agave nectar comes from the agave plant, which is the same plant that provides us with tequila. Agave is made by stripping the liquid from the heart of the 7-10 year old agave plant. Then, the liquid is filtered and heated to convert the inulin (plant starch) to fructose and reduce the moisture content to make a thick syrup.

So what’s the big deal?

May not be as low glycemic as we think.

The characteristics of agave can vary greatly depending on the processing. Some agave can contain as little as 55% fructose (the same amount as high fructose corn syrup) This percentage does not help diabetics who are looking for a low glycemic sweetener as the higher the fructose is, the lower the blood glucose will be.

Heavily processed!!

Agave is a manufactured syrup that is stripped from fiber and most nutrients and it would not exist in nature without a human hand. Many commercial agave is made by using genetically modified enzymes, caustic acids and chemicals like activated charcoal, hydrofluoric acid, clarimex, and others.[1]

Also depending on how it is processed, agave may not be raw. Some are processed at high heats instead of using enzymes to break down the inulin to fructose, a similar process to how we convert cornstarch to High Fructose Corn Syrup. Some manufacturers have been known to cut agave with corn syrup to reduce costs.

High in fructose!

Wait, wasn’t this what was good about agave and made it lower glycemic? Yes but, it gives you high blood fructose instead of high blood glucose, which some argue as being even worse. If you aren’t a diabetic, you don’t need to monitor your blood glucose. We need glucose to live! It is an important energy source for our cells and our brain.

Some suggest that high blood fructose is related to high blood pressure and interferes with a healthy metabolism and with appetite control mechanisms allowing you to consume more food than normal. Some also suggest that it contributes to weight gain, increases insulin resistance, and may hurt the liver. Fructose is thought to be damaging in amounts over 25g/day. This is equivalent to only one tablespoon of agave nectar.

Agave is not much different than any other fructose syrup for our bodies. We are all pretty aware of the fact that high fructose corn syrup is bad for us. Agave has up to 35% more fructose than high fructose corn syrup!

Dr. Ingrid Kohlstadt, from the American College of Nutrition and John Hopkins School of Public Health, agrees agave is not the healthy alternative we may think, “Agave is almost all fructose, a highly processed sugar with great marketing.”

Not environmentally-friendly.

Agave is not produced locally. The agave plant is grown in desert-like climates and therefore comes from very far distances to get to our grocery stores and our plates. This means agave has a large carbon footprint, making it the less environmentally-friendly choice as a sweetener. The actual plant has to be “killed” in order to make this product, so it is not sustainable either.

What should you use as a substitute?

Keep it simple and as close to nature as possible.

I love to use organic, unsulphured, unsweetened dried fruit. This way, you are still getting sweetness with the added benefit of fiber, minerals and vitamins. Fruits have fructose in them, however unlike with agave, it comes packaged with other nutrients and in lower amounts. Did I mention that fiber also helps to reduce the glycemic index of foods as it increases the time it takes for your body to break it down and assimilate the nutrients, reducing sugar spikes. If the fruit is soaked and blended, you can incorporate it into recipes easily. These are also less processed and local (depending on the fruit).

Organic, raw, green, unprocessed stevia is another great substitute to use in moderation. It is an herb that is not metabolized so it is also low in calories.

Honey and maple syrup involve less processing, are found locally, and contain more nutrients than agave.

Before you feel like something else has been ruined and must be taken from your diet, or you lose faith in the health world and “health” products, remember education and moderation are always a key to healthy living J

Vegan Chocolate Cake

Julia Kirouac CNP, Founder nūd fūd

Ingredients;

1 ½ c organic spelt flour

½ c cocoa powder

½ tsp baking powder

½ tsp sea salt

1 c dates (soaked in 1 c water)

½ c organic olive oil

2 tsp vanilla

2 tbsp organic apple cider vinegar

1 tsp good quality instant coffee (optional to enhance chocolate flavour)

Method:

1. Preheat oven to 375F
2. Oil and cover pan with parchment paper
3. Sift together flour, cocoa powder, salt, baking powder
4. Blend the soaked dates in a blender until a smooth consistency
5. Add vanilla, coffee (if using), oil, to date mixture
6. Add the wet ingredients to the dry ingredients and mix
7. Add in the apple cider vinegar, stir briefly, pale swirls will appear
8. Quickly pour batter into prepared pans
9. Bake for 35-40 min.  Makes quite a moist cake from the dates.

Healthy Chocolate Icing

Ingredients:

½ ripe avocado

¼-½ banana

6 pitted medjool dates

4 tbsp cacao

2 tbsp virgin coconut oil

1 tbsp maple syrup or raw honey

Method:

1. Blend everything in a high speed blender or food processor until smooth
2. Pour over cake and enjoy J Will harden more in fridge

Thank You Julia for making this more clear. Everyone seems to be so confused about Agave recently and the more information we read the more people can come to their own conclusions!

What are your thoughts on Agave?

What sweetener do you use?

[1] http://www.patentstorm.us/patents/5846333/fulltext.html, producing fructose syrup from agave plants

Refreshing Strawberry Facial Sensation!

My garden is bursting with strawberries. Which is amazing, so I have had to come up with some creative ways to use them up.  Especially the ones that are a bit mushy. It’s funny, often people don’t realize that food makes the best cleansing, nourishing and replenishing tonics for the body and face. I have always known this, I just sometimes don’t practice it as often as I should. That being said, all of the products that I do buy are 100% natural and organic made with food grade essential oils and other carriers like almond oil, shea butter, coconut oil etc…

But it doesn’t get much better than making your own concoctions from scratch. There are many online resources and natural books that can guide you with recipes and ideas. But sometimes if you just think logically- the foods with the most nutrients, colour and vitamins are the best ones to put directly on your body!

So as I said, I have strawberries coming out of my ears (not to brag or anything) but I am putting them to good use. Last night I took a huge handful of them, mashed them up, added in some healing Manuka Honey and smothered it onto my face. I turned red, but I could feel the sweet red juice penetrating my skin and nourishing every cell. It felt so good! If you have every applied Manuka Honey topically, (stickiness aside) I am sure you know the feeling! After about a half hour, I rinsed it off, and my skin was smoothly, supple and nurtured. I loved it!

There is something particularly magical about strawberries when it comes to a facial mask. It is not only loaded with Vitamin C which helps to repair skin damage, a make collagen and since vitamin C is an antioxidant it also helps to protect the skin from free radicals. The alpha hydroxy acid in strawberries help to slough off dead skin cells – which instantly reveals smoother skin. I assure you, you must try this!

Scrumptious Strawberry Mask

1/2 cup fresh strawberries, mashed

1 tbsp Manuka Honey

Mix all ingredients together in a bowl and apply directly onto face. Chunks and all!

—To make this mask into an EXFOLIATION SCRUB -  add 2 tbsp almond meal (left over from making almond milk) -

I kind of look like and Umpa-Loopa – but who cares, it works!

Question: Have you ever made a home-made food based mask?

Milking it…for what it’s worth!

If you didn’t know this already, I am not an advocate for cow’s milk. I can write a whole blog post about this or I can simply just tell you that it is not conducive to human health. It does not build our immune systems, it suppresses it, it does not help with digestion, it hinders it – and most conventional types are loaded with pesticides, hormones and antibiotics. Do you want this in your body or in your child’s body? I think not. Have a look here on more on the Dangers of Cow’s Milk. I know this can be frightening for many, as the Dairy industry dictates so much of the information about dairy that we have grown to believe. More than you even know. We are brought up in schools that push the four food groups (with Dairy being in it’s own category), milk and chocolate milk are available everywhere, they have so much money that they pay off companies to promote to the public that it is healthy, bone building and ESSENTIAL for health. But those who have already made the transition, swear by the differences in their health – as far as allergies, immunity and over all well being – who can attest to this (please comment below)?

So that I don’t leave you hanging, I want to set you with the alternatives, the other possibilities that are out there to complete your smoothies, breakfasts cereals, granola, latte’s, baking ingredients and even ice cream etc… there are many such solutions.

First off you can go to the store and buy all kinds of milk substitutes. Of course soy is one of them – but I am going to steer clear from that one, again, there are alternatives. There is rice milk (Rice Dream, Ryza), Almond Milk (Almond Breeze), Hemp Milk (Living Harvest and Hemp Bliss) – even Oat Milk can be found in the markets. These are convenient and easy choices for most people. I am not completely opposed to them as people need to find things that are available to make this an easy and smooth transition.  Just be sure to look at the side panel for the amount of sugars or other additives. (FYI – added oils, and sugars are not necessary). You can buy unsweetened versions and just sweeten them yourself! Again, this is a safe easy bet for most people.

Now if you want to take it one step further, make your own milk. Sounds complicated, but really it isn’t. This works best mostly with either nuts or seeds – as making rice milk at home is not so simple! So once you have decided on your base – almonds, cashews, brazil nuts, sesame seeds, or hempseeds – all you need is water and other additions of your choice. You will also need a blender and some kind of contraption to strain your milk with. However with seeds, you can just blend and drink (you can with nuts too, it just depends whether you want a smooth creamy milk, similar to what you are used to!).

For straining you can use a fine mesh colander, cheesecloth or the funny looking device I have hear (which is actually a Jelly Strainer). But it works wonders for making nut milk. It is so easy to use and makes perfect milk every time. You actually get to “milk it” as if you were milking a cow, by squeezing down on the bag – you want to extract every last drop of liquid. It is rather fun! In fact I am going to give one away – depending on and how many times and how you respond to this post! The winner will be announced in one week! So if you want to know how to make the perfect “milk” then see the recipe below. Otherwise I encourage you to explore some of the other options that are out there, they are tasty, delicious and make the perfect substitution for milk.

For those of you who are wondering where you get your calcium and protein from without milk – let me assure you that even though the dairy industry would disagree, but you can get plenty of calcium from almonds, hemp seeds and sesame seeds! As for rice milk, you would look to other areas of your diet to boost these nutrients. Not everything has to come from a cow

P.S. FOR THE MILK TOLERANT PEOPLE – I want to just mention that Raw or Organic Cow’s Milk, Goat’s Milk and Sheep’s Milk are all suitable options!

Nut Milk Recipe

1 cup almonds, brazil nuts or hempseeds (soaked overnight)

4 cups of water

1 tbsp coconut oil (optional)

2 tbsp honey or maple syrup – you can even use 1-2 dates

1 tsp vanilla bean powder (or extract)

Simple and Delicious! Enjoy

THE CONTEST- for the Nut Milk Bag Contraption- this way you can make your own homemade Milk and provide your family with delicious nutrients and a yummy creamy milk, made by you!

Ways you can win!

Do one of the following:

Comment Below: Have you made the switch from cow’s milk? What have you noticed?

Comment Below: What type of alternative milk do you use – how do you use it?

Post this blog and follow me on TWITTER – and share it here to let me know!

Share on Facebook and become a Fan - and post a comment here to let me know!

Share this post on YOUR Blog and post the link below!

Super Foods for Super Health!

Superfoods are the super-powered heroes of the plant world and they have magical properties. They are healing, rejuvenating and immune boosting. They are loaded with nutrients that truly make you super happy and super healthy. I promise! If you have never tried them you may just have a chance to win one of them free…read on!

I can’t emphasize enough how important it is to add these yummy foods into your diet, whether it is hemp, goji, acai, cacao, coconut – they all taste amazing and make you feel great!

I have written many a blog post on superfoods. There are various recipes and articles on these foods right here on my blog. That way I can provide you with as much information and ideas of how to use and consume these foods. Superfoods is such a buzz word these days, and it is important to understand why, when and how to use these foods. But the bottom line is to just get them in!

In David Wolfe’s Superfoods book he goes into detail on each of these superfoods (and so much more). So I encourage you to pick up a copy! It is a really comprehensive book as it gives you a detailed outline of how to use these foods, which are “the most nutritious foods on the planet!” David Wolfe.

Here is a mini outline of some of the top ones…

Goji Berries: Goji berries are the most nutritionally rich berry fruit on the planet. They taste delicious and are well balanced for nearly all body types. They are a complete protein source and contain nineteen different amino acids, trace minerals and vitamins. (also great for vision, libido, hormones and an incredible source of antioxidants)

Cacao: The best natural source of antioxidants, magnesium, iron, vitamin C, omega 6 – and chocolate just tastes good!

Spirulina: ancient blue-green algae that is power packed with protein and chlorophyll.

Hempseed: contain all the essential amino acids and fatty acids to maintain human life. Enough said!

Coconuts: The health benefits of coconuts is immense, that I can’t even begin to list them all in one line – but in one sentence as quoted by David Wolfe “Coconut water is the breast milk of mother earth”. That should give you an idea!  (Click here for More info!)

Honey: unprocessed honey is natures richest source of live healing enzymes and one of natures sweetest treats!

Superfoods may be new to you, or they  may already be a staple in your diet….either way:

Tell me which Superfoods you use, how you use them and why you love them!

If I like what you write, you may just WIN! The best answer will get a pack of Goji Berries – compliments of me!

1. Please Post A Comment Below

2. Post it in on Twitter and Link To this Blog Post

3. Share it on Facebook and Link this Blog Post

4. Share on Your Blog and Link Back to My Blog

RAW WALDORF SALAD

Ingredients:

1-4 cups of arugula or mixed greens

¼ cup peeled jicama

3 stalks celery diced or cucumber chunks

1 apple, diced – I like granny smiths

1 cup sunflower sprouts

½ cup walnuts, chopped

1 tbsp hemp seeds

1 tbsp goji berries

1/4 avocado, sliced

Waldorf Dressing – makes over 1 cup

¼ cup hemp oil

2 tbsp raw tahini

2 tbsp lemon juice

2 tablespoon apple cider vinegar

1 tablespoon raw honey

2 tablespoon tamari

2 tbsp – ¼ cup freshly squeezed orange juice

Filtered water (add slowly only if needed without hemp oil)

1. Combine the dressing ingredients in a blender and blend until smooth.
2. Pour over salad ingredients and toss until well coated.

Naturally and Nutritionally Sweet!

Date Almond Pudding