This week’s idea is all about WATER: why we need it, how much we should aim for, and when to have it but also when not to have it. Read up, should you be wishing for good digestion.Read More
This past weekend, I had the good fortune of participating in our city’s first Fermentation Festival. What a brilliant way to spend a weekend day, hanging out with fellow Gut Geeks to talk nerdy about the microbiome. It really felt like a celebration of all things I love - culture, community and the power of good food.
This blog post delves into ways to customize your own Beet Kvass Brew and targeting specific organs or health concerns you may have on the go. Click on the image for the full run down of ideas and inspiration.Read More
The heat is coming back to the prairies this week. I'm sure it's close to cranking up where you are at as well, dear friend. When the thermostat starts going up, it's time to increase the water intake, mon amie. This is to replenish those fluids lost in sweating, in order to keep our temperature in the safe zone. Never mind the heatwave, water is just all-round good for you. But sometimes plain water just doesn't cut it. Today's #mondayhealthbasics post explores good alternatives to plain-jane-water in order to wake up those tastebuds and inspire you to guzzle the good stuff.Read More
Ah yes, the birds are chirping, the bees have been busy, and the yellow fields have been greening up as spring is here upon us in the prairies and foothills. Hooray for spring! In Traditional Chinese Medicine, spring is the season best associated with the liver, as TCM practitioner Efrem Korngold states,
“The organ that shares the character of this season is the Liver, tasked in Chinese medicine with the job of instigating movement and arousing the mind by allowing tension and pressure to build. As spring signals the rising of sap in the trees, so the Liver lifts the blood upward and spreads it outward. Alternately gathering and releasing our rivers of blood, the Liver modulates the intensity and force of all body movement and process. “
I like to think of tea and herbal brews as necessary (and delicious!) tools in one's medicine chest. And so, in the spirit of the season, we will look at some liver loving brews you can add to your food arsenal, in order to best support this hard working organ. This is the perfect time of the year to do so.Read More
I am not going to lie to you. I love coffee. I love my morning cuppa. I look forward to it, I relish it, I miss it when it isn't in my routine. We often travel with our thermos-like french press, ready to make good java on the road at any point in time. I really really love my cuppa joe come morning time. I love the heat of the mug, the creaminess of the cream, the chocolate-y tones to the darker roast. I love how satisfying this mug of goodness is. I love my coffee so much that whenever we go on holidays, it is one of the first things we do when in a new town: we scope the place for the best cup of joe. We're not afraid to ask around. Two of the best cups of coffee I've ever had in my life were in Madison Wisconsin at a little cafe off the beaten path, and the other in Bath, England at a little corner cafe, where the cool stone benches were a welcome respite from the sweltering summer heat, a few blocks from the historic Roman Baths. I love me some good coffee.
For today's Monday post, I aim to go over some things to think about if you love your cup of joe as much as I do. If you're looking for optimal health, that is.Read More