Go Organic or Go Home? Not So Fast….

Would you be surprised to find out that your organic fruits and veggies are often grown using pesticides? 

Go Organic or Go Home? Maybe Not So Fast...

It’s true!🤯

🤔So that begs the question – if both organic and conventional produce have pesticides, does it really matter what I buy?

🤷‍♀️ Yes, but also no…sometimes.

While both forms of farming utilize pesticides, organic farmers will utilize other forms of pest protection (like insect traps or predator insects) prior to resorting to pesticides. Prevention is the focus and pesticides/herbicides are used as a last resort, when preventative strategies aren’t working. Most pesticides used in organic farming are “natural” meaning that they are extracted from a natural source, like plants or other living organisms. This means that, in general, pesticides used in organic farming are less toxic than their conventional (synthetic) counterparts.

☠️The less toxins we expose ourselves to the better! When you take in toxins, your body shifts into damage control mode and expends precious energy and nutrients trying to clear those toxins out.

🛒💰That being said, buying solely organic produce isn’t always possible (or affordable!). There are ways to find balance:

1️⃣Utilize the EWG Dirty Dozen/Clean Fifteen Lists

Go Organic or Go Home? Maybe Not So Fast...
* Some of the sweet corn, papaya and summer squash sold in the United States is produced from genetically modified seeds. Buy organic varieties of these crops if you want to avoid genetically modified produce.(Source: www.ewg.org)

These lists determine which produce is likely to be highest in pesticides (Dirty Dozen) and should be bought organic and which fruits and veggies are lower in pesticides (Clean Fifteen), making the choice between organic and conventional less important.

Head on over to the Environmental Working Groups website for a full list. https://www.ewg.org/foodnews/

2️⃣Buy Organic For The Foods You Eat Most Often

If you go through mountains of spinach and heaps of cucumbers in a week, spend your organic budget on these foods. For foods you eat less frequently,  conventional may be ok.

3️⃣Practice Food Safety

Wash those fruits and veg under running water, clean the edible peels of potatoes, carrots, apples etc. with a brush and scrub inedible peels to reduce pesticide residue that can enter food when cut. Discard outer leaves of foods like cabbage.

4️⃣Variety Is Key

Different crops require different pesticides, so eating a varied diet not only provides a wider array of nutrients, but minimizes the risk of overloading on a particular toxin.

5️⃣Get To Know Your Farmer

If you are lucky enough to have Farmers’ Markets near you, introduce yourself to the producers. Ask questions about their product and farming practices.

‼️Most importantly! Don’t stress over it! If you can afford organic – GREAT! If not, remember that what is most important is eating plenty of fruits and vegetables, regardless of their source.

The Environmental Working Group says: 

❝The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure. Eating conventionally grown produce is far better than skipping fruits and vegetables.❞

Do you buy only organic, solely conventional or a balance between the two? 

DAIRY FREE COFFEE ICE CREAM BARS

Dairy Free Coffee Ice Cream Bars

Summer may be winding down, but I wanted to give one last ode to the fastest season by sharing my super creamy, incredibly cooling and extra yummy dairy free ice cream with you! Since today just happens to be National Coffee Ice Cream Day, we’re brewing up a coffee version for you all!

I recently did an MRT food sensitivity test on myself and found out I had both a dairy AND a coconut sensitivity (and several others!). As I have Hashimoto’s, the dairy sensitivity wasn’t a huge surprise (it’s a common sensitivity and autoimmune trigger), but coconut…man, that was a bit of a bummer.

Since I knew I’d be removing these foods for at least 3-4 months, which coincided nicely with our hot summer weather, I wanted to find something I could have for an occasional “the heat is melting my face” treat. I scoured the ice cream aisles to no avail. Even the “cashew” ice cream had coconut milk in it or other ingredients I wasn’t too keen on.

Enter the humble cashew nut. I scoured the ice cream aisles to no avail. Even the “cashew” ice cream had coconut milk in it or other ingredients I wasn’t too keen on. So I had no choice but to go without, or make my own! You know what I chose!

Since I don’t have an ice cream maker, I went with what I did have…popsicle molds and I think they worked perfectly! If you are looking to get your own mold, I have a set similar to this one.

A quick note on the cashew milk. Most store bought brands are going to have extra ingredients, like gums and thickeners, in them. These ingredients can be hard on many people’s digestive systems. Now, you CAN make your own cashew milk. I considered this, but then I found a cashew milk concentrate online!! Just organic cashews, no extra stuff. Your simply blend 1 to 2 tablespoons of the concentrate with a cup of water and voila! Creamy, delicious cashew milk with no funny business. I’m not an affiliate, I just think it’s really cool! You can find it (and other clean nut milk options) HERE.

The recipe can’t be much easier. Add all the ingredients to your blender, blend until smooth, fill your popsicle molds and freeze! A couple of things though…you may want to wait and add the maple syrup and coffee after the first blending. This way you can add a bit, blend it up, taste it and add more depending on how sweet you want it and how strong you like your coffee!! I like a less sweet, stronger brew!

The second thing is that I fill the mold, cover it and freeze it for about 30-45 minutes. Then I remove it from the freezer and insert the popsicle sticks. This is supposed to keep them centred in place better (according to my mold instructions!). It’s not wrong to just throw the sticks in right away and forget about it – you just might end up with some wonky sticks. The treat will taste so good, though, no one will really care!

Get your summer vibes while you can and give these a try. If you aren’t a coffee person (I know you’re out there!), swap the coffee out for more cashew milk, maybe adding some cocoa powder to make fudgcicles…mmm lots of options. Play around!

Dairy Free Coffee Ice Cream

shannon.flood
A super easy and incredibly creamy sweet treat!
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 ice cream bars

Equipment

  • Blender
  • Silicon Popsicle Mold
  • Measuring Cups and Measuring Spoons
  • Popsicle Sticks

Ingredients
  

  • 8 oz Smooth, Organic Cashew Butter
  • 1/2 cup Cashew Milk (or other dairy free milk)
  • 1/2 cup Coffee, cold strongly brewed, I use decaf!
  • 1/4 cup Maple Syrup
  • 1/2 tsp Vanilla Extract
  • 1-2 tbsp Coffee Grounds, coarse optional
  • 1 pinch Unrefined Sea Salt

Instructions
 

  • Add all ingredients, except maple syrup, to blender and blend until combined (approx 2 min)
  • Pour mixture into silicon popsicle mold, filling to approx. 3/4 full. Cover
  • Place mold in freezer for 30 to 45 minutes.
  • Remove mold from freezer and add popsicle sticks to the bars.
  • Return to freezer and freeze for 4 to 6 hours.
  • Storage: Keeps well in freezer for about 2 weeks before turning icy.

Notes

If you have an ice cream maker, make the base as described and follow the instructions for your model of ice cream maker.
For non-coffee lovers, replace the coffee with nut milk or other liquid flavouring. 
 
Keyword cashew, dairy free, ice cream

The RESTART® Program

The RESTART® Program - Start your journey to better health now!

It’s hard to believe summer is soon coming to an end. As much as I’ll hate to see the Pacific Northwest rain clouds replace the summer sunshine, I do love autumn. The colourful leaves, crisp air on morning walks, cozy sweaters and swapping out grilled foods for some comforting, slow cooked fare – all are great reasons to embrace the change of the season!

As the weather changes outside, it’s also a great time to check in with our internal environment and how we are feeling. Tuning into our bodies and the subtle messages they send us is something most of us need to work on. Our lifestyles and responsibilities keep us focused on, and prioritizing, pretty much everything but ourselves! We take our cars in for regular inspections (or, um, we should), so we should definitely be doing regular “mileage” inspections on the state of our well-being!

Check-in With Yourself

Take a few minutes during your day. Find someplace quiet and free of distractions. Drop out of your stressed, fight and flight state by taking several slow, deep belly breaths. Now – what are you noticing? Some questions you might ask yourself are:

How’s my energy level? Are you dragging yourself through the day, fuelled on caffeine and sugar? Do you need to snack to make it through to your next meal?

How am I sleeping? Are you getting 7-8 hours of quality sleep? Do you wake up during the night and can’t fall back asleep? Do you wake up tired or refreshed?

How’s my digestion? Symptoms like heartburn, bloating, constipation, diarrhea, abdominal pains, stools that float or are light coloured, or undigested food in the stool are all warning lights that require some attention.

Am I nourished? Feeding ourselves regularly doesn’t necessarily mean we are nourishing ourselves. Relying on packaged and processed foods, hitting the drive thru on the reg and consuming foods high in sugar might fill the belly, but they aren’t fuelling your body with the nutrients it needs to work optimally.

What other things are showing up that aren’t “normal”? – Headaches? Joint Pain? Anxiety? Skin rashes? We often get so used to these type of symptoms that they become our status quo. They may be common, but they aren’t NORMAL. Symptoms are your body’s warning lights and it’s way of telling you something isn’t right!!

Now that you’ve run through your checklist, what have you discovered?

It could be you realize summer ice creams have become a daily occurrence or you completely Hulk out on anyone in your vicinity when you miss your between meal snack. Maybe you can’t remember the last time you slept through the night or perhaps the drive-thru guy knows you by name. You might realize your bathroom has become your second home or, you can’t pinpoint exactly what is wrong, but you know you just don’t feel your best. If any of these things hit home, it may be time for a RESTART®.

What is RESTART®?

The RESTART® program is a 5 week, online, group program that combines loads of nutritional education and a 3 week sugar detox. When you add in the element of group support, it’s a powerful (and fun!) combination.

Who should RESTART®?

Whether you have been dabbling in healthy eating for awhile or don’t know your kale from your kohlrabi, RESTART® is for you! It’s the perfect combination of education and action that teaches you, not only how food affects us, but lets you experience how powerful real food can be. RESTART® is great for individuals, couples or families. You can join with a friend to have an accountability buddy or make pals in class or the free Facebook group.

Since the classes are conducted via Zoom, you can join from the comfort of home, no matter where in the world you are located!

Why RESTART®?

Maybe the question should be “Why NOT RESTART®”? Let’s face it, most of us need to do a better job of putting ourselves, and our health, first. Self-care isn’t selfish! To paraphrase a quote from Katie Reed, self care allows you to give the world the best of you, instead of what’s left of you!

Everybody gets a little something different out of the RESTART® program. Below is a list of some of the benefits RESTART® participants have experienced.

Benefits of the RESTART® Program

Where and When is RESTART®?

I’m super excited to be offering THREE different class times this fall! All classes are conducted live on Zoom.

How can I register for RESTART®?

If you think you could use a RESTART®, you can register for class by clicking HERE.

If you have more questions about RESTART®, visit the RESTART® page on this website or send me a message HERE. I’d love to chat with you about it!

Oh! One last thing! If you don’t see a class time that fits your schedule, contact me. I’m happy schedule additional group classes (minimum of 4 participants) at a date and time that works for everyone!

What are you waiting for? Go on! Get (RE)STARTED!!

Egg Nutrition – Peeking Beneath the Shell

Egg Nutrition - Peeking Beneath the Shell

Ah, the incredible, edible egg. In this final post in my triple header on eggs, I’m cracking open the shell to discover the nutritional benefits of eggs. If you missed the first two posts in the series, you can click here to read up on what egg carton labels really mean and here to dispel some common misconceptions about eggs. Now on to nutrition!

Eggs are not only delicious, they are an amazing, cost effective source of a whole host of nutrients. In fact, they are the MOST cost effective food for delivering protein and choline (important for many things, including our cell membrane health, mood, memory and fat metabolism), the second most cost effective dietary source for Vitamin A and the third for Vitamins D and E (1).

Nutrients found in egg yolks

A large egg has about 7 grams of protein that is almost evenly divided between the white and the yolk. (4 grams in the white and 3 grams in the yolk). Protein is really the end of the road, nutrient wise, for egg whites. The yolks, on the other hand, are nutrient gold! Besides a decent amount of protein, yolks contain a wide variety of minerals, water soluble vitamins (B vitamins) and fat soluble vitamins like Vitamin A, D and E (and the fat needed to let you absorb those fat soluble vitamins). On top of this, egg yolks also contain two phytonutrients, lutein and zeaxantin. These are important nutrients for eye health and can help prevent cataracts and macular degeneration.

Pasture raised Vs Conventional – Is there a difference?

The amount of protein in a pasture raised egg versus a conventional egg does not differ to any great degree. Where we start to see differences is in the nutrient density of the egg yolks. Studies have shown that the amount of fat soluble vitamins contained in the yolk, like Vitamins A, E and D, is highly dependent on the hen’s diet and sun exposure.

In a 2010 study, it was found that pasture raised eggs have twice as much vitamin E, two and a half times more Omega 3 fatty acids and a much better Omega 3 to Omega 6 fatty acid ratio (important for inflammation management). The concentration of Vitamin A in pasture raised eggs was found to be 38% higher than in conventional eggs (2).

In another study, the Vitamin D in egg yolks was found to be 3 to 4 times higher in the eggs of hen’s who get to spend some time sunbathing (pasture raised or free range). The more sunlight the hen’s were exposed to, the higher the vitamin D content (3).

You can check out my yummy homemade mayo recipe by clicking here!!

Just Yolkin’ Around

The colour of yolk can range from pale yellow to a bright, almost reddish orange. This is dependent on the diet of the hen. The more colourful and varied the hen’s diet, the more colourful the yolk will be. The vividness of the yolk is largely due to the amount of carotenoids (lutein and zeaxanthin) it contains. Carotenoids are phytonutrients with potent antioxidant properties. In general, the more colorful a food is, the more nutrient dense it is! (Unless we’re talking Skittles…this only applies to REAL food folks!)

GET CRACKIN’!!!

Eggs are jam packed full of nutrients our bodies need to stay healthy and function optimally. While we all have different budgets, I think spending a little bit more on pasture raised eggs is worth it, not only for the added nutrient density, but ethically and morally. Chickens should be allowed to be chickens, free to forage for bugs and enjoy fresh air and sunshine!

If you are looking for ways to enjoy those beautiful eggs, check out my upcoming recipe for Devilled Eggs!

ONE LAST THING

Eggs are a great, nutrient rich food to include in your healthy diet, UNLESS you are sensitive or allergic to them! If you have a true egg allergy, you must not consume eggs. An intolerance or sensitivity to eggs is different than an allergy. Eggs are one of the more common food sensitivities (along with things like gluten, dairy, soy and corn). All of the great nutrition they contain won’t do you much good if they are also causing inflammation! If you suspect you may be sensitive, try eliminating eggs for a period of time and then re-introducing them and monitor for any reaction. If you want to know more about identifying food sensitivities, a Nutritional Therapy Practitioner (like me!) can help you out!

SOURCES

  1. Papanikolaou, Y., Fulgoni, V.L.. 3rd (2020). Eggs Are Cost Efficient in Delivering Several Shortfall Nutrients in the American Diet: A Cost-Analysis in Children and Adults. Nutrients, 12(8), 2406. https://doi.org/10.3390/nu12082406
  2. Karsten, H., Patterson, P., Stout, R., & Crews, G. (2010). Vitamins A, E and fatty acid composition of the eggs of caged hens and pastured hens. Renewable Agriculture and Food Systems, 25(1), 45-54. https://doi.org/10.1017/S1742170509990214
  3. Kühn J, Schutkowski A, Kluge H, Hirche F, Stangl GI. Free-range farming: a natural alternative to produce vitamin D-enriched eggs. Nutrition. 2014 Apr;30(4):481-4. https://doi.org/10.1016/j.nut.2013.10.002
  4. Réhault-Godbert S, Guyot N, Nys Y. The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health. Nutrients. 2019; 11(3):684. https://doi.org/10.3390/nu11030684

Egg Myths and Misconception

Eggs - Myths & Misconceptions

This is the second in a three post series on the “Incredible, edible EGG”. In part one, we took a tour of the grocery store and deciphered just what all those different labels on the egg cartons mean. If you missed it, you can check it out here. Today we’re going to look at a couple of common misconceptions surrounding eggs.

DON’T JUDGE AN EGG BY ITS COVER

A common misconception is that brown shelled eggs are healthier or more natural than their white shelled counterparts. The truth is that shell colour has nothing to do with nutrition, but is simply dictated by the breed of hen that laid that egg.

Who else just found out today that chickens have ear lobes?!

Consuming Eggs Will Raise Your Cholesterol Level

Eggs have gotten a bad wrap because of the cholesterol contained in their yolks. Many people have been led to believe that eggs should be avoided, or strictly limited, particularly if you have high cholesterol levels. 

Cholesterol is often seen as a “bad guy”. In actuality, cholesterol plays a vital role in our health. We need cholesterol to make healthy cell membranes. It is also necessary for the production of steroid hormones like cortisol, estrogen and testosterone. Cholesterol is also the main building block for Vitamin D (for more about the importance of adequate Vitamin D, check out this blog post).

Because of all the important roles played by cholesterol, the body works to ensure that there is always adequate cholesterol present. Cholesterol is produced in the body by the liver. When we take in more cholesterol through our diet, the liver decreases the amount of cholesterol it produces to keep levels within normal range. If we are eating less cholesterol, the liver revs up the cholesterol making machine. When we understand this, we can see that a healthy body will maintain fairly consistent cholesterol levels. The source of the cholesterol (dietary or self-made) may change, but the levels remain fairly constant.

In short, consuming eggs regularly does not impact blood cholesterol levels to any significant degree. (1)

Ok – if all that is true, how come my cholesterol levels are high?

You may be surprised to hear that cholesterol is a healing agent in the body and acts as an antioxidant. So when our cholesterol levels are high, it means that the body is recruiting this healing cholesterol to try and deal with some kind of inflammation or damage. Identifying and removing the cause of this inflammation (say by working with a Nutritional Therapy Practitioner) should be the goal, instead of immediately attacking the cholesterol levels with pharmaceuticals.(2)

I could go on and on about cholesterol and it’s role in keeping us healthy. If you are interested in learning more, I highly recommend the book Put Your Heart In Your Mouth by Dr. Natasha Campbell-Mcbride.

In the last post of this three part “Eggstavaganza”, we are finally going to dig into the nutrient value of the humble egg. Stay tuned!

SOURCES

  1. Kim, J.E.; Campbell, W.W. Dietary Cholesterol Contained in Whole Eggs Is Not Well Absorbed and Does Not Acutely Affect Plasma Total Cholesterol Concentration in Men and Women: Results from 2 Randomized Controlled Crossover Studies. Nutrients 2018, 10, 1272.
  2. Campbell-McBride MD, N. (2016). Put Your Heart In Your Mouth. Mediform Publishing.