To subscribe to this magazine, please visit http://www.AmberApproved.ca
Issue 12 Fall 2016
In This Edition THREE SCENARIOS THAT CAN PRESENT AS ADRENAL FATIGUE
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DR.MELINA ROBERTS
NONSPECIFIC BACK PAIN
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PREVENTION AND MANAGEMENT
Q & A - BASIC ROOTS
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RAW - VEGAN - YUMMY
6 FALL & WINTER ESSENTIALS
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BRITTANY BRANDER
15 GLUTEN FREE TREATS FOR HALLOWEEN
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GLUTEN FREE CALGARY
LOWEN’S NATURAL SKIN CARE
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WHEN YOU STRUGGLE TO ASK FOR HELP
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PAULA ONYSKO
MARKET 17
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WILD THINGS ORGANIC BABY FOOD
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FALL BRUNCH FEAST
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WHEAT FREE MOM
THE YYC CELIAC FALL RECIPES
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SPICE SANCTUARY
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FALL IN LOVE WITH STAR ANISE
@AmberApproved www.AmberApproved.ca
Cover Shot: Jennifer Brazil Graphic Design: Fierce Web Designs Stock Photos from ShutterStock
Welcome to fall 2016. It’s my favorite season. The leaves are turning color, scarves and mitts are coming out and summer is on it’s way out. I find this is a time when people want to get more focused on health and self-care again. In this fall edition we have prepared a mouthwatering brunch feast and many other tips, tricks and recipes that will be sure to leave you spending more time in the kitchen with smells of cinnamon and spice filling your house. Enjoy fall, and this new edition.
Amber Approved Magazine is a bimonthly digital publication with limited print copies available in designated markets. Amber Approved Magazine welcomes all contributions. Amber Approved Magazine assumes no resonsibility for content or advertisement. No representation is made as to the accuract hereof and is produced subject to errors and omissions.
Copyright Š 2016 Amber Approved
THREE Scenarios that can Present as Adrenal Fatigue The adrenal glands are about the size of a walnut and sit on top of the kidneys. These glands release the body’s stress hormones, cortisol and adrenaline. Any time the body is under any type of stress, the adrenals release hormones to combat that stress. The three things that the body perceives as stress are:
1. Mental/emotional stress 2. Chronic inflammation 3. Chronic infections These are three things that would drain the adrenals and overtime would effective the proper function of the adrenals. When the adrenals are drained and unable to function properly, we can see signs of adrenal fatigue. Signs of adrenal fatigue can include feeling extremely exhausted and fatigued, doesn’t recover well, feels tired even with a good night sleep, insomnia, chronic infections, depression, feeling overwhelmed, joint pain, brain fog, extreme tiredness after exercise, low libido, slow metabolism.
Dr. Melina Roberts (@drmelinaroberts) is a Naturopathic Doctor, Author of Building a Healthy Child and Clinic Director of Advanced Naturopathic Medical Centre in Calgary. She is a leading authority in the field of naturopathic medicine specializing in European Biological Medicine effectively treating digestive issues, chronic disease and cancer.
Adrenal fatigue is defined as low functioning adrenal glands, but there are actually three different scenarios that can present as adrenal fatigue:
SCENARIO #1 Adrenal gland is functioning at a low level and cannot produce enough adrenal hormones to keep up with the demand leading to signs and symptoms of adrenal fatigue. This is the classic scenario that most people associate with adrenal fatigue.
SCENARIO #2 Adrenals are functioning adequately and producing enough adrenal hormones but the adrenal hormones are not being transported into the cells, therefore it is not being utilized by the cells, similar to insulin resistance. The adrenal hormones are building up in the extracellular space but not able to get into the cells. If the hormone is unable to get into the cells then it cannot manage the body’s stress.
SCENARIO #3 The adrenals are functioning adequately but the demand for adrenal hormones is so high that the adrenals are unable to keep up with the production. This is when there is an overload of inflammation in the body, similar to a wild fire burning out of control, and the body cannot produce enough adrenal hormones to handle the demand and effectively manage the stress. These three scenarios may look symptomatically similar, but the way we would approach and treat them would be different. The first scenario, we need to work on improving the adrenal function, we can do this with adrenal support such as vitamin C and B-vitamins and botanicals such as Rhodiola or Ashwaganda. In the second scenario, we need to change the terrain of the extracellular space, and we can do that with alkalinizing powder or trace mineral supplements, as well as by balancing the microbiome of the digestive tract. In the third scenario, we need to identify and remove the causes of the inflammation which can include food intolerances, infections, heavy metal toxicity or environmental toxic overload. Adrenal fatigue can be challenging to treat and recover from. Many people are not getting the positive results simply because their approach is wrong, but if we have the right approach, then we can help people regain control of their health and start living fully engaged lives again.
Everyone knows somebody with a bad back. Everyone has also probably experienced back pain to some extend, ranging from mere stiffness to crippling pain. Low back pain is one of the biggest public health epidemics in the western world. As much as 84% of people will experience back pain in their lifetime, and about 25% of people will experience chronic back pain. Over 10% of the population will have back pain so bad they will be disabled by it for some time. These are startling figures, showing that it will probably happen to you sooner or later, and that spine and back health is incredibly important. Funny enough most back pain doesn’t have a specific reason for starting up, or cannot be pin pointed to an exact cause. This is defined as “Nonspecific Low Back Pain�. This can sometimes make treating these injuries difficult. However, there is something that has been shown numerous times to not only help fix the pain, but also prevent it from happening in the first place.
Exercise. Yes, exercise. You know, that thing you should be doing several times per week? Exercise therapy has been show to be more effective than stress management, insoles, ergonomics, back supports or reduced lifting programs at preventing low back pain. It is also effective at improving pain and function in chronic back pain sufferers. But why is this? When looking at spinal anatomy, the vertebrae and hip bones are intricately stabilized and supported by numerous muscles, tendons, ligaments and sheets of fascia. This means a whole host of things can be causing that persistent back pain.
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It could be anything from a strength imbalance or weakness, poor posture, improper muscle firing patterns, misalignment of bones, the list can go on. The worst thing you can do with chronic back pain is bed rest. This will cause further weakness and tightness in the back, not solving the issue and can potentially exacerbate the issue. Physical activity and exercise help in reducing pain by improving your backs overall function. Especially if the issue is a lack of strength, poor posture or a coordination deficit. Improving your strength and muscle function (i.e. through monitored strength training) will keep the spine and hips in much better positions. As your strength improves your muscular endurance will also improve. This will help you from fatiguing too quickly throughout the day, which can place excess stress on certain areas of your back. As your strength, muscular endurance and posture continue to improve, the inflamed and painful areas of your back can calm down and stop being a problem. This increase will also keep recurrent back problems at bay. So you don’t always need to know the exact cause of your problem, what you do need is to be on a consistent and progressive exercise routine. The biggest bang for your buck will be monitored and coached strength training, ensuring proper form and correct muscle activation, which will keep your strength and muscle function high. Even cardiovascular exercise like walking or recreational sports will be beneficial for back health.
So put down the quick fixes, pills and snake oils for back pain, and get moving!
Nick is a Strength and Conditioning Coach at The Athlete Factory in Calgary, Alberta. Obsessive with human performance, he has begun his Professional Masters of Elite Performance in the hopes of changes the world of Sports Science. Besides coaching athletes and clients, Nick enjoys lifting heavy things and putting them back down again, anything coffee related or a nice glass of scotch‌neat.
Q&A What inspired the Basic Roots brand? Please share your story: In a nutshell, I read one of David Wolfe’s raw food books, and then I read everything I could get my hands on. At the time, there were only a few commercial raw food products available in the USA so I ordered them. I was pretty disappointed, and they had cost a lot of money. After that, I ordered a bunch of raw materials from David’s company and I got lost in the rabbit hole of raw foods. My mission was to make raw food that had an appeal to everyone, not just raw foodists. In the midst of the creating and playing with the raw foods, I witnessed some incredible healing, which inspired me to keep moving forward. I attended a few raw food potlucks, met some amazing people who were on the same path. One of those people happened to be Malcolm from The Light Cellar who asked if I would be interested in putting product in his store, and that was the beginning of going commercial. We were then approached by Community Natural Foods, who also just gave us so much love, help and support.So that is when I said, OK, I guess I’m going into the raw food business full time! I went into it fully committed and haven’t looked back since.
Why dehydrated snacks and food products? The main reason for dehydrating is to keep the natural enzymes in foods alive, which in turn keeps us alive. Enzymes are referred to as “The spark of Life”. There is an excellent book by Dr. Edward Howell that goes into much more detailed information about enzymes.
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What are some of your key/favorite ingredients you like to use in your products? Personally I am a huge fan of cacao, I love chocolate!! I know there is a lot of controversy, but for me it works well. There are also so many healing properties in raw chocolate. I also love the brazil nuts, they make our crackers and raspberry buttons so light and allow all the other flavours to come through. They are so nutritionally dense and are a great source of daily selenium. Lastly, our in-house made vanilla extract. We literally jam our bottles with organic vanilla beans and dilute - or not - as needed. Can’t get enough of that yummy smell.
Who is Basic Roots’ ideal clientele? Honestly, everyone! We are *gluten free, dairy free, vegan and make products from sweet to savory. We tell people, just put it out on the plate, and “don’t tell them it’s raw”. We rarely serve other foods and go into the details, aside from addressing allergens for some individuals.
(WE ARE IN THE PROCESS OF GULTEN FREE CERTIFICATION)
Where can we find Basic Roots products around Calgary? We have a complete list on our website: www.basicroots.ca
Please explain the quality of the ingredients you source, the extra time you’ve put into that and why you have done this? There is nothing worse than thinking you are buying a truly raw healthy product and finding out that there have been compromises. We pay good money for this food. Just as an example, we used to get almonds from California. They passed a law a few years ago that all almonds must be pasteurized, meaning that the almonds are no longer raw and enzymes have been destroyed. We now pay anywhere from double to triple to get almonds from either Italy or Spain to get unpasteurized raw almonds. By law the almonds from California can still be called raw and natural, even in nut butter. As a consumer you are entitled to check with your food producer. We request the C of A (certificate of analysis) periodically from suppliers to make sure our raw materials are meeting the standards we demand for our ingredients.
You recently went from Agave to Coconut palm nectar in some of your products. What inspired the change, and why is coconut nectar so much better? We waited it out during all the controversy over the agave issue. It has a low glycemic index but the fructose level is incredibly high, not a good thing, kind of comparable to corn syrup. We had already began looking for the alternative, which we found in the coconut nectar. It then took awhile to find a reliable, sustainable consistent source which also included a consistent flavour profile. The hardest partof the switch was then to incorporate it into existing products that used agave. It was a huge challenge to try and find the right proportions to reconfigure recipes without drastically changing other ingredients and flavours of products that were already known to so many people. It took months, but we feel it was worth it in order to provide a healthier product. Coconut nectar has a better nutritional profile, much lower fructose level, and a low glycemic index. It is a denser syrup than the agave which meant that we could use less than the agave and again lower the sugar level in most of the products.
What are the top three most favorite Basic Roots products? All of the Cashew Cheeses, Crackers, All flavors of the Mini Moons.
Any plans to create any new products? We have a few ideas we are working on, but they need to stay on the back burner for just a bit while we go through our current growth phase.
Any plans for Basic Roots expansion that you can talk about? Currently, we are carefully moving product into some other provinces. We are working with an amazing team that is helping us to grow organically, and without compromise.
FINAL WORDS We are so proud to be a Calgary based company, and are so grateful to all of the businesses who took a chance on supplying their customers with our raw food products. Tons of love and gratitude to all of you who eat our food, tweet, Instagram, and email us so much love. Thank you Amber for inviting us to share, and all of the energy you put into educate the public and get the truth out!
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FALL & WINTER ESSENTIALS BY BRITTANY BRANDER
STORY Ahhh, fall. From the crisp air to fluffy blankets to the endless lattes, fall is one of my favorite seasons! Here are my six favorite essentials to make this your comfiest fall yet!
REFRESHING BATH SALTS Sometimes there’s nothing better than coming home and letting the stress and the chill in your bones melt away with a hot bath. I love using the entire line of bath products from Mint & Daisy to relax after a chilly day. Her products are 100% natural, free of synthetics and available on her website. (www.mintanddaisy.com)
CHUNKY SCARF Fall and scarves go together like peanut butter and jelly. I love the chunky knit scarves from Knitatude, a local knitter and entrepreneur. In addition to her scarves, she creates the most adorable toques and blankets. And if you are into knitting at all, she hosts a Knit Night every Thursday. (www.etsy.com/ca/shop/Knitatude)
FUN SOCKS When the mercury drops, don’t let your toes get a chill. Designed and made by a local entrepreneur, these fun, mismatched socks from Friday Sock Co. will keep your toes warm and cozy. These guys also offer a monthly subscription, which makes a great Christmas gift (if you’ve started shopping already!). And, they donate a portion of the proceeds to charity. (www.fridaysock.co)
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CERAMIC MUG Whether you prefer coffee, tea or even hot chocolate, a ceramic mug is a must have for fall. One of my favorite ceramic artists in Calgary creates these incredible dishes, including these gorgeous mugs. She focuses on simple and beautiful design, perfect for fall. All you need is some good tea from YYC Tea Wagon! (www.as-ceramics.ca)
CRYSTAL CANDLES When the weather starts to get frightful, one of my favorite things to do is light a couple candles, grab my favorite book and read the afternoon away. I love the crystal candles from Salt Water Tea, a local jewelry designer and candle maker. These soy candles are hand poured, scented with essential oils and contain a lovely gemstone. She has five varieties and are available on her website. (www.saltawatertea.com)
THROW PILLOWS Fall is all about comfort for me. Comfy boots, chunky scarves, warm lattes and soft pillows. I love piling up the pillows on the bed, snuggling under the covers and curling up with a good movie when things get a little blustery outside. I love local artisan, Elle Bee Tree, who makes these beautiful custom throw pillows. You can find her line of beautiful, hand-sewn products on Etsy. (www.etsy.com/ca/shop/ellebeetree)
Brittany is a social media consultant by day and lifestyle blogger at night. When she is not busy managing social media for her clients, she is sourcing the best health and wellness advice for her lifestyle blog Bourbon & Honey. A self-proclaimed sweet tooth, you can find Brittany developing healthier versions of some of her favorite baking recipes. Follow her on Twitter and Instagram.
15 Gluten-Free Treats For Kiddies This Halloween Halloween is nearly upon us once again—a time of spooky decorations, elaborate costumes and of course, candies, chocolate and treats of all kinds. For kids with diagnosed Celiac disease or those with sensitivity to gluten, this can be a tough time of year, where their friends are feverishly unwrapping candy bars, one after another, and they are waiting for Mom to read the labels to see what’s safe enough for them to enjoy. Hmph! (And this isn’t exclusive to kids. Let’s be honest—we adult-folk like to enjoy the treats of the season as well. And we have sensitivities too!)
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So, what can you do to make life easier for the more sensitive trick-or-treaters? Well, I’m glad you asked. There are lots of tasty treats that are easy to find in local grocery stores that are gluten-free and safe for Celiacs. Here is a handy-dandy list that you can take shopping with you when you stock up for Halloween night.
1. Canada Sweet Shop (our personal favourite) – Want to support a local YYC business and get something unique, tasty and that you know is safe? Head to www.canadasweetshop.com and order up as much candy as you want. Trust us, you’re going to love it. And so will your trick-or-treaters. 2. Hershey’s Chocolate Bars – Not all, but most, so read the labels to be sure. 3. Hershey’s Kisses – But just stick with the original flavour, as not all varieties are safe.
9. M&M’s – Stick with the plain flavour as we know those are safe, while different seasonal varieties may have different ingredients. 10. Reese’s Pieces – Just beware of the Reese’s Pieces Eggs, as those are a different story! 11. Jelly Belly – These guys also make Jelly Belly Candy Corn for Halloween that is gluten-free as well.
4. Butterfinger Bars – Only the original flavour.
12. Mike & Ike – Double check the labels though, as some of the new varieties and flavours have a “may contain wheat” warning that you’ll want to avoid.
5. O’Henry! Bars
13. Wonka Lik-M-Aid Fun Dip
6. Snicker’s Bars
14. Welch’s Fruit Snacks
7. 3 Musketeers Bars
15. Tootsie Rolls – These are also peanut and nut-free as well, and a classic choice for any Halloween.
8. Skor Bars
Now that you’ve got your shopping done and you’re ready to start with the Halloween decorations, there’s one other thing you need to do. You need to let the hordes of glutenfree trick-or-treaters know that the candy you’ve got is safe for their salivating selves. Houses offering allergen free treats have started painting one of their pumpkins turquoise as a symbol that they’re safe spots to stop in—and we love this idea! (Especially since it aligns oh so perfectly with our brand colours—what a charming coincidence!) So this Halloween, pick up some paint while you’re doing you’re shopping, and proudly place your turquoise pumpkin out front of your house on the 31st. Then suit up in your best spooky disguise and wait patiently for all the excited witches and goblins (who are we kidding, they’re all going to be Pokeman this year I’m sure) to arrive as the sun starts to set on Halloween night. And on behalf of GFYYC, we just want to say thank you to all of the homes out there that take the time to do this for the gluten-free kids out there. We know it means the world to them and to our community as well.
Chad - Developer of Lowen’s line of natural products
In the time since my last article, I’ve been reflecting on what I want to share. Should I be promoting my business and telling you about our products? Should I be establishing myself as an expert in the cosmetic field? Should I be sharing personal stories about myself and my business? The honest truth is that I would most prefer to do the latter and get a little personal. You may be able to relate to what I write and maybe you won’t. Either way, my desire is that you to get know the person behind the brand and gain a better understanding of Lowen’s Natural Skincare. About me: As long as I can remember, I have been enchanted by the idea of owning a business. I am fascinated by the thought of creating something from nothing, increasing the value and bring that to market. Those of you that are familiar with our story know that Lowen’s originated when I developed a natural diaper balm for our daughter to treat her diaper rash. That’s the elevator pitch. However, there is far more to that story. I say that Lowen’s came to be in 2010, the year of her birth. True, I was working away developing unique skincare products in our basement… a useful and rewarding hobby. Setting up the company satisfied my entrepreneurial drive and things were going along very merrily. Then there was a period of setbacks. When I say setbacks, I don’t mean the typical challenges of any start-up business. We had and still have of those. This was different. In the summer of 2012, I was diagnosed with severe ulcerative colitis (UC) and later hospitalized. For those of you that are not familiar with UC, essentially your body’s immune system attacks your colon. As if that wasn’t bad enough, I later learned that I have a particular aggressive form of UC, where my body was also attacking my liver. Autoimmune hepatitis was my second diagnosis coming, in the spring of 2013. I was put on an aggressive treat-
ment regimen of steroids, biologic agents, and chemotherapy. My UC went into remission and my liver healed but I started having incredible pain in my muscles and joints. After further investigation we learned that I had developed lupus. After some time and more treatment, this too is now in remission. Still even with all of these conditions in remission, I became and remain incredibly fatigued. Again after a ton of bellyaching on my part and more investigation the result was a diagnosis of chronic pain/fibromyalgia. Throughout all of these challenges, I also developed depression. Reading this, you may be thinking that I am exaggerating. If I were you, I’d feel the same way. Even writing this down I question the believability of it all. Perhaps you are empathetic to what happened to me and to my family but honestly, why should you care? Here’s why. To me, Lowen’s is more than a just a company that pumps out skincare products. To me, it is a purpose. When I was feeling miserable and worthless, there was always the business. It gave me a constructive outlet to be creative, connect with and help people and give back to the community. Without this little business combined with the unconditional love of my wife, children and the support of my extended family and friends, I honestly don’t know that I would still be here. Lowen’s is an extension of all the best parts of me and I put that into the products I manufacture. That is why I spend so much time investigating formulations for safety and effectiveness and why I use some pretty unusual ingredients. This is why our products work so well and why they are so very different than most of the products in the market place. Lowen’s is driven by an alternate purpose. I hope you feel the same way.
Chad is a registered pharmacist in Alberta with 15 plus years of experience in the industry. He created Lowen’s natural skincare in response to his daughter’s skin issues and a lack of effective products to treat them – Seeing the need at home, he developed Lowen’s line of natural products using novel, high quality, local ingredients.
When You Struggle to Ask for Help
Written by: Paula Onysko Paula Onysko is a Money, Empowerment and Business Coach who specializes in helping women embrace their worth and wealth. She coaches entrepreneurs and leaders to leap to their next level of success without burn-out or selling their soul. Visit www.paulaonysko.com
Here are some tips to help you: Ever feel like you need to do everything yourself? Or that asking for help is a sign of weakness? Or that even when you ask for help, people can’t do it how you would? So, you end up doing it yourself, because it’s faster and then you know it will be done right? This is a common pattern with women – and one that can leave you feeling overworked, unsupported and resentful. It can happen at home or at work. But thankfully, it doesn’t need to continue this way.
As women, we are being called to see that asking for help is a sign of strength and wisdom. We live in an interconnected world and are meant to support each other. We each have a zone of genius, and our greatest joy and energy will be found the more we stay in that and ask for help in all areas that aren’t our zones of genius.
You can’t do everything, nor are you meant to. If you are not used to asking for help, it may feel awkward at first.
Ask Without Apology Often women start asking for help by saying, “I’m sorry to bother you, but…” Apologizing before you ask diminishes your request. Omit the apology and stand proudly in your request.
Open to Receive Before you make a request, consciously open to receive help. Too often we can be asking for something that we are simultaneously blocking in our energy. Opening can be as simple as saying to yourself, “I am open to receiving help with this task.” Or “I am ready to have the perfect person help me.” You can stand with your arms open to the side, filling your heart centre with gratitude in advance.
Be Clear with Expectations Be clear on how you would like something done, especially when you are leading others. Communicate your requests in a way that sets the other person up for success. They aren’t a mind-reader. For example, I taught my daughter how I wanted the towels folded so they fit nicely in the linen closet. Now does this mean you micro-manage someone? No. Decide which tasks must be done a certain way and which you can be open to seeing how others complete them.
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Ask, Don’t Tell or Complain Particularly when you get frustrated, you can find yourself telling someone what to do instead of asking. Or you may complain to them… which again, isn’t asking. If you want someone to help you, the goal is to create “yes energy” so that they want to help you.
Seek Agreement Many misunderstandings happen because there was no agreement formed between the two parties. One person had an expectation of the other, which was never communicated or agreed upon. To mitigate this, long before you reach any point of frustration or breakdown, seek agreement so that you and the other person are on the same page. This can be achieved by asking, “Are you willing to help me with this?”, “Can we agree on how this will be done?” or “Can I count on you to do this?”
So today, begin. Ask for help. You might be surprised how people do indeed want to support you. ~ Paula Onysko
Let Go of Fear Asking for help can feel vulnerable, especially if you’ve received any sort of messages growing up that you shouldn’t ask for help, and that you should be strong or smart enough to do things on your own. Honestly, this is the old way of thinking. Today’s world IS about interconnectedness. It IS about supporting each other. You can absolutely let go of the fear that there is anything wrong with asking. If for some reason it feels unsafe to ask for help, ask yourself, why? What’s behind that fear that might be holding you back? And what if that fear weren’t true?
www.paulaonysko.com
Sencha Naturals Chai Green Tea latte with organic matcha This is a rare dairy- free latte mix! And it’s amazing! Switch from coffee to green tea? Horrors! Matcha is a particular type of green tea that is renowned for its mega- antioxidants. It blows everything else out of the water. Its mild caffine (30g, or about one third of your cup of coffee) provides energy and mental clarity. Sencha Naturals has created several creamy latte mixes that are gluten free and vegan. There’s no milk needed – just add hot or cold water. I love the chai variety, which smells heavenly. You get grassy floral notes of green tea spiked with cinnamon, cardamon, fennel and vanilla. It’s the coconut oil and algae flour that add creaminess. This mix has no “diglyerides, hydrongentated oils or milk derivitives”. You only have to shake it with water and the powder dissolves with no grit. It’s sweetened with low glycemic organic coconut sugar.
Bonus points to Sencha Naturals for their cool packaging. What a minimal eco- friendly cardboard tube!
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Farmhouse Culture Gut Shots These are so fun! How about a round of shots to kick off a party in your body? Fermented foods are teeming with probiotics. Those little guys aid digestion and boost your immune system. Farmhouse Culture ferments organic vegetables and then presses them to release effervescent juices brimming with live active cultures. I’d describe their five flavours as savoury, spicy and potent -- one ounce’ll do you. I’ve knocked back a Gut Shot as part of my daily regimen, but I’ve also successfully experimented with the “Kimchi” flavour in an Asian soup. I think the “Ginger and Beet” one would be a real benefit to athletes (beets are great for endurance and recovery), and an ounce of the fiery “Smoked Jalapeno” into a classic Caesar drink would add a hot kick!
The Good Bean chickpea snacks Hey there, bored of almonds? Here’s your saviour! These roasted chickpeas are a healthy snack with protein and crunch. The Good Bean has perfected a light and crispy chickpea that’s not dry and chalky. Nor are they hard on your teeth. Chickpeas (aka garbanzo beans) are a good source of protein without the fat that is prevalent in nuts. These are deliciously spiced. I love the “Thai Coconut Lemongrass” flavour, but “Sea Salt” would be the most versatile. I relish a handful as a soup-topper or as a crunch in a kale salad. They have the same effect as a crouton, but better for you. High protein, high fibre, low-fat and nut free (school snack approved!), these chickpeas are also GMO-free, gluten-free and corn-free. Whew!
…Loved by babies everywhere…no more fights in the high chair!
We are very excited to introduce ourselves: we’re two sisters from Calgary, Alberta, who are thrilled to present Wild Things Baby Food, a scrumptious, healthy, and awesome organic food choice for parents! The idea for creating and selling delicious certified organic baby food actually originated back when we were babies ourselves. Our mother made our food from scratch, turning locally grown produce into delicious puréed baby food, then freezing it into small portions for future use. Mom wasn’t a big fan of the baby food available at the time; she thought it tasted bland, and was concerned that the vitamins and minerals were being processed out of the product.
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The Wild Things Baby Food brand had its’ inception in 2013, when Shauna—(big sister)--purchased a kiosk in the Calgary Farmer’s Market and started a fledgling company named “Wild Things Baby Stuff.” Danie—(little sister)—was soon brought on board, and together, we began the brainstorming process of recreating our mom’s original baby food recipes. It’s been an amazing adventure, with lots of hard work and experimentation, and loads of fun as well. From finding a local certified organic wholesaler to leasing space in a professional kitchen, every day is exciting and different! From our table to yours, we’re proud to bring you Wild Things Baby Food. We choose only the purest, freshest organic produce and blend it to perfection, recreating the recipes that mom used to make. All of these are available in several delicious flavours such as Goji Rainbow and Broc-a-Bye-Baby, and contain no preservatives. Freshly made with care and love, these tasty blends are then frozen into either jars or small cubes—perfectly-sized portions for wee ones with various appetites! There are so many rewards for the long hours we spend cooking up the Wild Things brand--with generous dashes of love and care as primary ingredients!--in our downtown commercial kitchen. Nothing is more thrilling than having parents return to the store to
restock on our baby food. It’s so gratifying to hear comments such as: “It’s the only food she’ll eat!” or: “He loves it!” And when parents send us photos of their wild things—with bibs securely in place--enjoying “We Got the Beet” or “Blueberry Kisses”, it’s an amazing feeling! Many of these parents who have already experienced our products are raving about our unique baby food brand. We know that they want their babies to have the best possible nutrition, enabling a healthy, active, and happy little one. Our vision is to give you, the parents, the nutritional tools you need to help make this happen in a way that is easy and delicious. Our motto? No more fights in the high chair!
Our favourite flavours? Shauna’s is Strawberry Fields, which layers various delicious organic fruits and vegetables to create Neapolitan ice cream-like layers, while Danie loves Sweet Beet—a recipe of her own making, which blends butternut squash, beets, and strawberries. At Wild Things Baby Stuff, both parents and babies have the opportunity to sample each and every one of our many tasty, nutrient-packed blends before purchasing. Your wild thing will love the great selection that we offer! There’s a quote that says: “Do what you love... love what you do.” We’re very happy to be doing just that. We’ll be looking forward to seeing you and your wild thing at the Calgary Farmer’s Market soon.
(Wild Things Baby Food is a division of Wild Things Baby Stuff Inc.)
Fashion Calgary Portrait Campaign is featuring Calgary’s TOP 30 Ambassadors who are shaping the cultural scene of our city, our province and our country Fashion Calgary Portrait Campaign 2016, will celebrate this year’s campaign with a gala event on Friday, November 4th, 2016 at the Aloft Calgary University 2359 Banff Trail NW, Calgary, AB T2M 4L2 Fashion Calgary’s Portrait Campaign is an initiative spearheaded by Fashion Calgary’s Founders, Ania Basak and Rafal Wegiel, which features cultural leaders in our community. Funds raised at the gala will support Kids Cancer Care Foundation of Alberta. For more information please visit www.fashioncalgary.ca/portrait-campaign-2016/ Champagne Reception Sponsored by Taittinger Champagne Extraordinary Hor’s D Oeuvres by few of the Calgary’s TOP Chefs&Restaurants – Chef ROGELLIO HERRERA (Alloy), Chef DUNCAN LY (Foreign Concept), Chef Ravi Kumar (Aloft Calgary University) as well as delicious desserts&French patisserie by Chef Yann Blanchard (Yann Haute Patisserie) paired with Taylor Floodgate best ports. Dress Code - “ Dress to Impress” WHEN Friday, 4 November 2016 from 7:00 PM to 11:30 PM (MDT) WHERE Aloft Calgary University - 2359 Banff Trail Northwest, Calgary, AB T2M 4L2
Sweet Potato Toast Eggs Benedict with Pork Serves 4-6 1 large sweet potato 1 small bag of fresh spinach 1 pkg ground pork 1 tsp thyme 1 tsp minced garlic 1 tsp fennel seed 1/2 - 1 tsp chile flakes
Bottom Layer 1
1 tsp ground sage 1 tsp paprika 6 large eggs 3 large egg yolks 3/4 cup melted vegan butter 1/4 tsp cayenne Juice from 1/2 lemon
Layer 3
Top spinach leaves with cooked pork patty.
Sweet Potato Toast
Layer 2
Top each sweet potato toast with 4-5 fresh spinach leaves.
Layer 4
Top pork patty with a poached or fried egg.
Top layer 5
Top poached egg with hollandaise sauce.
Sweet Potato toast Cut large sweet potato into 1/4 inch slices. Add 2 sweet potato slices into toaster and toast. May take 2-3 times in toaster before sweet potato is browned.
keep patties warm until you are ready to assemble dish.
Poached or Fried Eggs
Poach or fry the 6 eggs once the pork patties are finished cooking.
Pork Breakfast Patties Add all ingredients into a medium bowl and mix very well. Turn heat on frying pan to medium. Form pork meat into patties and add to hot frying pan. Cook pork until cooked through and brown about 5-6 minutes per side. Turn heat to low to
Hollandaise Sauce
In a small blender add the egg yolks, melted vegan butter and cayenne pepper. Blend until very smooth. Add the lemon juice and blend again. Assemble sweet potato stacks and then pour sauce over the eggs.
Pumpkin Waffles with Sautéed Apples and Pears For Waffles 1 cup Enjoy Life All Purpose gluten free flour 1 cup canned organic pumpkin purée 1/4 cup coconut sugar 1 tsp cinnamon 1/2 tsp cloves
1/2 tsp ginger 2 large eggs 2 large egg whites 1/4 cup coconut oil, melted 1 tsp baking powder
In a glass bowl whip up the egg whites until soft peaks are formed. Set aside. In a stand mixer mix the pumpkin purée, coconut sugar, eggs and melted coconut oil on low speed. In a small bowl whisk the gluten free flour, spices and baking powder. Add the dry ingredients to the wet and mix on medium speed until smooth. Fold in the egg whites. Pour onto hot waffle iron and cook until brown. Top cooked waffles with sautéed apples and pears.
For Sautéed Apples and Pears 3-4 apples, cored, peeled and sliced 2 pears, cored and sliced 1 Tbsp coconut oil
2 Tbsp yacon syrup 1 tsp cinnamon
In a large frying pan on low heat add the coconut oil, Apple and pear slices. Add the cinnamon and stir. Stir occasionally but let mixture slowly cook for 2025 minutes until the apples are nice and tender. Add the yacon syrup and stir. Remove from heat and serve with the waffles.
Snickerdoodle Muffins 1/3 cup melted coconut oil 1 1/2 cups Bob’s Red Mill 1 to 1 Baking Flour (gluten free) 1/2 cup coconut milk 1 tsp apple cider vinegar 1 ripe banana 1 large egg 1/2 cup unsweetened applesauce
1/2 cup coconut sugar 1 tsp baking powder 1 tsp baking soda Pinch of salt 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cardamon
Preheat oven to 350 degrees. Line a 12 hole muffin pan with paper liners. In a stand mixer combine the ripe banana, applesauce and egg and mix on medium speed until smooth. In a small bowl whisk the glutenfree flour, baking powder, baking soda, salt and spices. Add the coconut milk and apple cider vinegar to the wet batter and mix on medium speed. Turn speed to low, add the dry ingredients and mix. Drop batter into the lined muffin cups. Sprinkle a tiny bit of coconut sugar and cinnamon on top of each muffin before they go in the oven. Bake for 20 minutes. Remove and cool.
Paleo Granola with Stewed Fruit and Coconut Yogurt Paleo Granola 1/3 cup coconut oil, melted 1/2 cup coconut sugar 1 tsp cinnamon 1/2 tsp cardamon 1/2 tsp nutmeg 2 cups Only Oats gluten free oats 1/2 cup unsweetened coconut flakes
1 cup quinoa puffs 1/4 cup hemp seeds 1/4 cup raw pistachios 1/2 cup dried cranberries 1/4 cup raw almonds, chopped 1/2 cup buckwheat groats 1/2 cup raw walnuts 1 Tbsp chia seeds
Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. In a large bowl add all ingredients and stir well to combine. Spread granola mixer onto the lined cookie sheet and bake in oven for 30-35 minutes, stirring mixture every 10 minutes. Remove from oven and cool. For Stewed Fruit 1 package(8 oz) frozen berries 1 Tbsp yacon syrup 1/4 cup water Combine all ingredients into a small saucepan and cook on low heat for 1012 minutes. In a small bowl mix 1 Tbsp arrowroot starch with 3 Tbsp water. Add the slurry to the fruit mixture and stir. Increase heat to medium and stirring occasionally until mixture starts to thicken. Once thicken remove from heat and cool. To make parfaits alternatively layer the granola, stewed fruit and coconut yogurt in a medium glass.
Acai Coconut Smoothie
1 banana 1 individual pkg frozen acai concentrate 1 cup frozen chopped zucchini 1 cup frozen berries 1 - 1 1/2 cup coconut water In a blender add all ingredients and process until smooth. Pour into a pitcher to serve or into individual 4-6 small glasses
FALL RECIPES The recipes brought to you today were simply inspired by fall colors and flavors, which can seem so clichĂŠ to say but how could you not be captivated by the bold colors and spicy aromatics one typically associates with the fall season? Through out each recipe you will find the same spice profile throughout served together or separate all of these recipes will bring some warmth when the crisp air of fall begins.
Chelsea Moffat is a celiac focused food blogger, born and raised in Calgary, Alberta and has been providing Calgarian’s and those beyond with gluten-free recipes, insights and restaurant experiences since November of 2013. Since then, Chelsea has strived to find high quality, gluten-free foods as well as building relationships within her community through food.
CINNAMON ROLL CAKE SERVES ABOUT 9
Missing that warm, soft, cinnamon flavor of fresh cinnamon rolls? This cake will satisfy that need, no rising, kneading or rolling needed! FOR THE CAKE 1-½ cups of Bobs Red Mill Gluten-Free All Purpose Flour (if using a flour blend that has xanthan gum added in already, omit the xanthan gum in this recipe)
1 teaspoon of sea salt ¾ cup of almond milk (or coconut would work fine)
1 ½ teaspoons of xanthan gum
¼ cup of pure pumpkin puree
½ cup of coconut sugar
1 teaspoon of pure vanilla extract
1 egg
2 teaspoons of baking powder
FOR THE CINNAMON SWIRL ½ cup of coconut sugar ¼ cup of coconut oil (melted) ¼ cup of pure pumpkin puree 2 ½ teaspoons of pumpkin pie spice or chai baking spice (I like the Silk Road Spice Merchants blend)
COCONUT SUGAR GLAZE (optional if you like a little extra richness, and that cinnamon bun feel) ¼ cup of powdered coconut sugar (do this by taking your coconut sugar and putting it in a high speed blender or coffee grinder)
½ tablespoon of almond or coconut milk ½ teaspoon of pure vanilla extract
1. With a little melted coconut oil, grease a 8x8 square baking dish and preheat oven to 350 degrees Celsius 2. In a large mixing bowl, combine gluten free all purpose flour, xanthan gum (if using), coconut sugar, salt, and baking powder. 3. In a smaller mixing bowl, combine all wet ingredients, almond milk, egg, pumpkin puree, and vanilla, whisk to combine. 4. Add in wet ingredients to the dry and stir until just combined (over mixing this will cause the cake to be dense) 5. Pour batter into the baking dish and smooth over with a spatula to ensure it is evenly distributed. 6. Combine all ingredients in a bowl for the cinnamon swirl mixing until combined, and drop spoonful’s over the cake and with a butter knife, drag it through the swirl and the cake to combine it and “swirl� it through out the cake 7. Put in your preheated oven and bake for about 30-35 minutes or until a toothpick comes out clean 8. While your cake is baking, combine powdered coconut sugar, almond milk and vanilla in a bowl, once cake is done, pour the coconut sugar glaze over the cake and serve warm out of the oven.
CHAI SPICE HOT CHOCOLATE WITH COCONUT WHIPPED CREAM THIS RECIPE IS A SINGLE SERVE
1 cup of unsweetened almond milk 1.5 tablespoons of raw cacao powder 1 tablespoon of pure dark maple syrup (the darkest grade you can find) 1.5 tablespoons of semi sweet dairy free chocolate chips (I prefer enjoy life foods brand).
1 teaspoon of Chai Spice (I really love The Silk Road Spice Merchant’s blend but any other garam masala will do here if you liked to make your own chai spice take 1 teaspoon each of cardamom, all spice, ground cinnamon, cloves and 2 teaspoons ginger)
1. Take a small sauce pan and start to heat your almond milk over medium low heat 2. After about 1-2 minutes add in your cacao powder, maple syrup and chai spice 3. Whisking constantly to ensure the chocolate chips, cacao powder, maple syrup and chai spice have dissolved and the chips have melted and are well incorporated, continue heating and whisking until you’ve reached your ideal temperature. 4. Once heated to your liking, remove pot from heat, and pour into a mug, top with coconut whipped cream and a sprinkle of chai spice or cacao powder if desired (while not necessary the coconut whipped cream melts into the hot chocolate, making it even richer and creamier than before.)
COCONUT WHIPPED CREAM Makes about 1-1.5 cups of whipped cream *This recipe should be started a day in advance to accommodate the chill time of the coconut milk.
1 14-ounce can of full fat coconut milk (low fat will not do) Ÿ cup of powdered coconut sugar (powdering your own coconut sugar is super easy, just toss it into a high speed blender or coffee grinder) ½ teaspoon of pure organic vanilla extract 1. Chill coconut milk overnight or for at least 8 hours prior, ensuring not to shake or tip the can to encourage the separation of the cream from the liquid. 2. Chill a large bowl (stainless steel works best) for 10-15 minutes prior to making your whipped cream. 3. Remove coconut milk from the fridge, being careful not to shake or tip your can and once the lid is removed, with a spoon, scrape the cream from the top of the can, into your bowl, leaving the liquid behind. 4. With an electric mixer, start whipping your coconut cream at high speed, after about 30 seconds add in your powdered coconut sugar and vanilla, and continue whipping for another 2-3 minutes or until the cream has thickened, and soft peaks have started to form. 5. Spoon over your hot chocolate or any other dessert or beverage your fancy. This will keep for up to 3 days in a sealed container in the fridge.
www.spicesanctuary.com @spicesanctuary
FALL IN LOVE WITH STAR ANISE When we think of spices for the Fall, we often think of cinnamon, cloves and nutmeg but star anise is actually such a wonderful Fall spice which, when the quality is right, is a beautiful and versatile spice for the changing of seasons and colder nights. Plus it has the wonderful anti bacterial and antioxidant properties to boot!
Trusha Patel, known as Canada’s Spice Queen™, is a former investment banking lawyer turned organic spice purveyor. As founder of the Spice Sanctuary, Canada’s most premium organic spice company, Trusha has quickly become one of Canada’s foremost spice experts and a respected resource in the culinary and healthy living markets, offering advice and recipes on how to integrate good flavour into your foods using the best quality spices, herbs and blends. Trusha is a regularly featured expert on CTV Morning Show and Global Morning and has been a guest on The Social. She shares her ongoing passion and deeprooted knowledge through her blog ‘Living a Life of Spices’ and as a guest writer for blogs and magazines.
5 Things You Need to Know About Star Anise 1. Star Anise is NOT the same as Star Aniseed. They are two different plants with two different flavours and uses. 2. Star Anise is often graded by the size of the pods, whether all eight segment of the star are in tact and of course volatile oil content. AAA grade is the best you can buy on all counts. 3. Star Anise is harvested twice a year: once in the spring and then in autumn. The spring star anise is often lighter in colour and less aromatic and sharper to taste than the autumn one which is considered more superior‌no wonder it makes for a great
Because of its sweet licorice and pungent warming spice notes, star anise can be used in so many different ways and pairs really well with poached fruits, chocolate (of course!), Asian inspired dishes, hot drinks like mulled wine, hot chocolate and coffee and infusing into soups and stocks too. Since it’s Fall, why not use it in a classic cranberry sauce to spice it up!
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Fall and winter spice! 4. You can tell the quality of star anise by breaking off a segment of the pods, squeezing it in between your finger and thumb and sniffing for a distinct aroma. 5. While most whole spices have an average shelf life of around 2 years, star anise can go 3-5 years if it is fresh when bought and then stored properly (ie away from heat light and humidity). Like cloves, the volatile oil in star anise is so fragile that it is best to grind the pods when you need them rather than buy the spice pre-ground.
Spiced Cranberry Sauce 175ml water
1 Tbsp Chia seeds
4 Spice Sanctuary Whole Cloves
1.5 tsp Spice Sanctuary Sweet Delight Spice Blend (an award winning blend of ginger, nutmeg, true cinnamon, coorg bold cardamom and fennel).
2 Spice Sanctuary AAA Star Anise Pods 1 cup cranberries (fresh or frozen) 3 Tbsp maple syrup
1. Heat the water in a heavy based saucepan on medium heat. As soon as it starts boiling, add in the cloves and star anise. Remember, whole spices are fabulous for infusing dishes at the beginning of dishes! 2. Bring the water to a boil and add in the cranberries. Be sure to cover the pan and allow the cranberries to ‘pop’. When most of them have popped, carefully lift the lid and add in the maple syrup, chia seeds and remaining spices. Mix together, cover the pan again and simmer. 3. Once the sauce starts to thicken to resemble a warm jam consistency, turn off the heat and remove the lid and allow the sauce to cool. Once completely cool, transfer into mason jar and chill completely before serving. The sauce will continue to thicken as it chills.
www.spicesanctuary.com @spicesanctuary