Approved Amber
Nourishing Life
Issue 3 March /April 2015
Metabolic Sabotage:
Four Hormone Imbalances That Can Block Your Weight Loss Efforts
Screaming Brothers they took on the DRAGONS and came out victorious
Chef’s table
Chef de Cuisine Michel Nop
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Approved Nourishing Life
Amber
Amber Approved Magazine March/April 2015
Published By Evolve Media Group Inc. Editor In Chief AMBER ROMANIUK Photography JENNIFER BRAZIL PERRY THOMPSON Staff Editors DONNIE BRYANT CAITLYN KELLY
Graphic Design EVOLVE MEDIA GROUP INC. Guest Contributors PAULA ONYSKO WANDA BAKER STEPHANIE DREYER CRYSTAL BUCHAN WHEAT FREE MOM TRUSHA PATEL KARINE MOULIN TESSA-MAY MARR DR. JULIE MILLER KEVIN SMITH Pulisher DARNELL G. DAVIS CEO EVOLVE MEDIA GROUP INC. Amber Approved Magazine is published by the Evolve Media Group Inc. All rights reserved. Reproduction in part or in full is strictly prohibited. Amber Approved Magazine is a monthly digital publication with limited print copies available in designated markets. Amber Approved Magagzine welcomes all contributions. Amber Appoved Magazine assumes no responsibility for content or advertisement. No representation is made as to the accuracy hereof and is produced subject to errors and omissions.
Questions and feedback: Evolve Media Group Inc. 29 South Law Street - Allentown, PA 18105 Phone: (347) 669 2EVO Email: info@Evomag.co Online: www..Evomag.co
VIEW THE DIGITAL VERSION ON ISSUU.
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In This Edition
13
VeegMama's Skinny Lemonade
24
Chef's table Chef de Cuisine Michel Nop
amber approved Articles
Amber appoved Recipes
6 14 18 20
11 Salsa Picante de Ajonjoli Mason Jar Lentil & Brussel Sprouts 28 Salad with Tuna and Pepitas 29 Chili Chocolate Fudge
Spice Sanctuary Meet Tessa-May Marr The Model Image 5 Metabolism Myths Debunked
from the Editor
Welcome to Amber Approved
Happy Spring Amber Approved readers! I am happy to present to you “The Metabolism and Body Image Edition�. So many of us seek to be leaner, more toned and fit, but can experience road blocks along the way. If we can better understand what our bodies are trying to tell us rather than fight with ourselves, we will see there could be underlying imbalances. Once we can identify these issues and aim for balanced health, it becomes easier to boost metabolism and reach our goals.
During this journey we should have a positive outlook on our bodies, and learn to love them, rather than fight and dislike the way we. When we can love and accept ourselves, the body thrives and will operate with health in mind. Enjoy this edition, Amber Romaniuk Editor-In-Chief
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Spice Sanctuary Trusha Patel
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this fresh or use ground spice versions like paprika, cayenne or smoked paprika, the rule you need to remember is to use the purest form, and, that the hotter it is, the more effective it can be in helping to defy the laws of ageing we all dread.
Another, probably more effective way (according to a study in the British Journal of Nutrition), is to add it to your breakfast regime. After all, this is the most important meal of the day and there’s no better way to kickstart your body.
Many studies support results showing that Capsaicin, the component that gives chilis their The key, of course, lies in the kick, raises body heat, increases types of food we eat as well as perspiration and the rate at which focusing on those that support you burn calories while helping to boosting metabolism and weight suppress hunger and increasing loss. In my world, that translates fat burn during aerobic exercise. to an extra special focus on spices! So, how do you incorporate this more into your daily life? The Quite a few spices are purported good news is that chili pairs well to help increase metabolism, but with most dishes and ingredients, if I had to pick one, it would be the so a good habit is always to have good old chili. Whether you add it right near your salt and pepper.
Aside from adding a pinch of cayenne into your warm lemon water, you can also add this spice to smoothies and juices like Coco Colada, a particular favorite of mine. A combination of other fat burning friendly ingredients like coconut water, pressed pineapple and the right spices and you have yourself a delicious healthy concoction you’ll quickly become addicted to!
s I get older each year, I notice that it gets easier and easier to put on weight but harder and harder to lose it. Sound familiar? While it may be a fact of life that our metabolism slows down as we age, I am a strong believer that dieting and depriving ourselves of food is not the answer.
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 flavor into your foods using the best quality spices, herbs and blends.
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Coco Colada
Lemon Slices or Blueberries to garnish (optional) Instructions:
2 Servings 2 cups Organic Pineapple chunks 2 cups Organic Coconut Water 1/4 Tsp Spice Sanctuary Red Chili/Cayenne 1/4 Tsp Spice Sanctuary True Cinnamon 1/8 Tsp Spice Sanctuary Ginger Powder or fresh ginger, grated 1 Tsp Raw Apple Cider Vinegar
Blend the pineapple chunks and coconut water until smooth. Place a strainer over a bowl and pour the blended pineapple through the strainer. Squeeze the remaining pulp with the back of a spoon to get all the juice out as possible. Add the spices and apple cider vinegar, give it a mix and pop
it back in the blender for a quick whizz. Pour into serving glass and garnish with lemon slices or blueberries or enjoy it straight over some ice. Make a batch of it and take it to work, the gym or even as your designated driver drink!
www.spicesanctuary.com
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Anejo Spicey Spring With Chef Matthew Davidson Photography by Jennifer Brazil
Spring is arriving, and so is the fever for warmer days. Sometimes we can’t jump on a plane to hit hotter weather, so if all you can spare is a daycation, head down to Añejo Restaurant in the Mission area of Calgary. With fresh Mexican-fusion inspired dishes and a warm vibe, you’ll be sure to forget any snowmageddons or spring storms that may dampen your day. Chef Matthew Davidson has a talent for Mexican Cuisine and a great awareness for gluten-free and dairy-free living. The menu at Añejo is great for those with gluten issues as there are less than five items on the menu that are not gluten-free. That is great news for the gluten intolerant and celiacs. “In Mexican cuisine it’s very easy to do and we are gaining
a great reputation for being a well-known restaurant with a lot of gluten-free options, so it’s great,” says Chef Matt, “There are also a lot of items that can be done dairy-free as well, so we can cater to both the dairyfree and gluten-free crowd.” What can we expect for going into the spring and summer for menu changes? Sounds like more light and fresh foods and dishes along with more traditional plates are coming back. Other favorites are sticking around like the guacamole that will never go away. In fact, they go through 1500 avocados a week at Añejo restaurant. There are always a wide variety of tacos including lamb and beef short rib.
“What people really love about the feeling is the vibe of the restaurant. It definitely takes your mind off the cold weather. We get that comment a lot.” In the kitchen for prep with gluten intolerance and celiac, they do it with flour in the morning and then wash everything to prevent contamination. Gluten has been eliminated from the menu largely. Chef Matt always encourages clientele to share the severity of their allergy or intolerance so they can take the appropriate precautions to make sure nothing gets contaminated. All of the salsas and sauces are also made in-house, so you can expect everything to always be fresh.
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Peppers In correspondence to peppers, Chef Matt made some unique and simple salsa recipes to share for the magazine. These are great, delicious and freshnot to mention a great boost of benefits for circulation and metabolism which is fitting for this edition.
Regarding his penchant for salsa, Chef Matt says, “The love comes from when I started the Mexican cuisine here at Añejo. It’s such a versatile food item.” Peppers that are regularly used for salsas are: Arbol pepper: Spiciest dry chili they have, used for snapper tacos, seasoning, can use as a spicy chilli powder
Guajillo: Used the most, had a nice flavor that isn’t necessarily spicy, it can be also about flavor. Has a smokiness to it with a tang and some spice Jalapeno: We used fresh jalapenos in the guacamole, garnish and it’s a very midrange chili, not too spicy but not too mild
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Serrano: Pretty spicy, mid-to high spice range level. One of the spiciest at Anejo Ancho Chili: dried poblano pepper used for flavoring. It’s more of a subtle smoked flavor Poblano Chili: least spicy of these 6 chili’s only a few steps above a green pepper Chef Matt’s Three Basic Tips for Making Simple Salsa Spice level first and foremost especially if you are trying a new chili; try a bit of it before making the salsa
The need to have an acid in there as it will release more of the capsicum which helps support metabolism. Lime juice or lemon juice are good options Then you want to balance out the acid you do put in. You want it to be balanced in spice, acid and sweetness. Using yellow onion has a good amount of natural sweetness to bring the acid level back a bit
Milk is still by far the best for calming down a spicy mouth If you get it on your skin nothing works If you get it in your eyes keep blinking and it will go away in about four minutes Thanks for the tips Chef Matt. And check out Añejo for one of the best Mexican-inspired experiences in Calgary.
Best Remedies to Calm Too Spicy of a Mouth or Skin A cold liquid is a must; never something hot
Spicy Salsa Recipes by Chef Matt Davidson "Salsa Picante de Ajonjoli" (Spicy Sesame Seed Sauce) 5 Serrano chilies, stem removed 7 tbsp. sesame seeds, toasted 3 roma tomatoes, dry roasted 2 tbsp. chopped cilantro Sea salt to taste Combine all ingredients in a food processor until desired thickness. Para la Mesa Salsa (Salsa for the Table, Made Tableside) 2 roma tomatoes, cored and cut in half, dry roasted 4 cloves roasted garlic 2 tbsp. small diced white onion 1 dry roasted jalapeño, stem removed 1 tsp sea salt 1/2 lime, grilled 1 tbsp. chopped cilantro leaves Combine all ingredients except lime in a mortar, then use a pestle to crush them together. Once desired consistency is achieved, squeeze the lime into the salsa and mix briefly. Best if mixed right before serving. Serve with chips or tortillas. Salsa Brasera (Jalapeño Salsa) 5 jalapeño chilies, stem and seeds removed 2 cloves of fresh garlic 1/2 white onion, peeled 1 tsp sea salt Juice of three limes Combine all ingredients in food processor until thoroughly combined. Serve with meat, fish or with tacos.
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Stephanie Dreyer
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s a busy mom of three small children, I always need more energy! Managing all the factors that affect how our metabolism stores and uses energy is critical. From exercise and food to sleep and stress, there is lots to manage with our metabolism. That is a lot to take care of, especially with little ones to look after and feed. With the following boosters, a healthy metabolism is simple for this busy mama. Try them for yourself!
me: think a 20 minute interval run, versus a 45 minute steady jog.
Exercise in bursts.
Plan to eat.
Intervals are short boosts of intensified activity during your workout. With them, you use more oxygen, causing your body to work harder to burn energy, which revs up your metabolism.
Eating small snacks throughout the day as you are hungry keeps your blood sugar levels steady, which keep your metabolism running. To make sure I have healthy snacks and meals at the ready for me and my family, I do all of my meal planning and shopping once a week. This takes the guesswork out of “What’s for Dinner?” It also saves me multiple trips to the
When you exercise like this, you can burn more calories in less time more efficiently, which is great news for a busy mom like
Stay hydrated. Your metabolism can slow down if you are dehydrated. To get the water I need, I carry a reusable water bottle with me wherever I go and fill it up as soon as it is empty. I am already doing this for my kids, so it’s just another water bottle to fill. I also snack on fresh fruits and veggies along with the kids, which have lots of water.
grocery store (a time suck), and allows me to wash and prep all of my veggies and fruits when I get home– making snack time that much easier to prep. Maintain some rituals. Stress can release hormones that interfere with the metabolism, so it is important to manage stress levels daily. As a multi-tasking mom, I am no stranger to stress, so I use rituals to manage mine. In the morning, I wake up an hour before my family and use the time to meditate, journal, and read. This begins my day with a calm outlook. Each evening after the kids are in bed, I wind down with a cup of green tea (which can be a metabolism booster) and my gratitude journal. Both of these rituals are great for stress management and get me in and out of bed restfully, which is important since sleep can also be a factor in managing our metabolism.
Stephanie Dreyer, is the founder of VeegMama, a lifestyle blog sharing new approaches to healthy living and eating. She encourages her readers to live their best life every day through food, wellness, and personal fulfillment. Stephanie was most recently featured on KCAL 9 in Los Angeles and Chickpea Magazine. Her new ebook, VeegMama’s Guide To Going Vegan
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While you are trying these boosters, make this “lemonade” recipe. It has cayenne pepper, which can rev the metabolism. VeegMama’s Skinny Lemonade Ingredients: Juice of 2 lemons 3 cups of water Dash of cayenne pepper Handful of ice 1 teaspoon real maple syrup (optional) Directions: Combine all ingredients. Shake and serve.
www.veegmama.com
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Meet Tessa-May Marr.
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downtown kind of girl, who can’t sit still, she travels the globe (for business and pleasure) almost constantly. She is an entrepreneur at heart, and back in 2012, she cofounded what she called Gluten Free Calgary—an online resource centre for people living gluten-free in YYC (andbeyond). Originally a sort of “test project” for her interest and impending career aspirations insocial media, the whole concept began as a Twitter account. The account was used to create a gluten-free community and within it share recipes, restaurant recommendations and other relevant information to those living without gluten. Within a year, that little gluten-free community had grown substantially, and accounts on Facebook, Instagram and
Pinterest were created, along with a website with a blog that featured product and restaurant reviews, recipes, and events and workshops relevant to the community. ! ! “Everyone always comments on how difficult it must be to be gluten-free, and it is really difficult at first. You’re not sure where you can eat, what you can buy, what to cook—not that I know anything about cooking—and where gluten is hiding. It’s overwhelming. And a lot of the time, you’re met with ridicule from your so-called friends and social circle. What we wanted to do was create a space for all these people living with the same diet, to share. If there were people doingthis everywhere, someone knew these answers. We were never the experts, and I’m still no
expert even today, but we thought if we shared all of our ideas, experiences and research collectively, we could all be so much more well informed, and it would be so much easier!” ! ! That’s what Gluten Free Calgary has done. Two years into it’s lifespan, it has a community of over 4000 people connected through all four social networks, as well as the website. There is a program called the Voice of GFYYC, that allows community members to curate the accounts for a week’s time, sharing their meals and experiences, as well as a resident recipe blogger who posts something tasty every Wednesday. ! !
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You can often find GFYYC volunteers (or Tessa herself) at local events and tradeshows, either tweeting live (sharing with everyone who couldn’t attend) or set up at a booth getting the word out about the organization (and enjoying the delicious samples from nearby booths who are always so eager to share). GFYYC also supports restaurants who cater to those with gluten sensitivities by offering free giveaways to encourage our local community to get out and go dine. Some of our local food trucks even proudly sport a GFYYC bumper sticker if they offer alternatives we can enjoy. ! ! The best part about this rganization, is it’s totally community-powered. ! ! “This isn’t a money-making venture. It never has been. We rely on this passionate community to make it run smoothly. Our bloggers are all volunteers, and the girls rocking our GFYYC shirts at events, spreading the word. And we love when people offer to be the Voice of GFYYC for a week! Different perspectives and tonnes of information are what makes this thing powerful and successful, and above all, super valuable.”! ! Tessa has recently added another volunteer activity to her schedule, as the newest member of the Calgary Chapter of the Canadian Celiac Association Board (CCA). ! ! “I’m so excited and honoured to be able to partner our organizations together. Each of our captive audiences are very different in terms of target markets, and we know that if we can combine what Gluten Free Calgary has been able to do, and the style in which we do it, with the years of experience and
credibility and incredible resources the CCA has, we’ll be able to increase the value to our entire community—those we’ve reached and those we haven’t yet.”! ! So what does this girl do to keep her afloat? Tessa has officially launched her dream business, Mad Media, earlier this year. Her experience with social media (a lot of which she gained working with Gluten Free Calgary) along with her passion for marketing, technology and entrepreneurial spirit have led her to running her own social media and graphic design agency. (www. mad-media.ca)! !
“I’m so thrilled and impressed with what we’ve been able to do with GFYYC, and I wanted to find a way to show businesses how to tap into the power of social media and leverage it within their own businesses.”! ! Follow Tessa on Twitter at @ tessamaymarr and of course, connect and follow all the Gluten Free Calgary accounts as well. ! ! Twitter: @gfyyc! Facebook: www.facebook.com/gfyyc/! Instagram: @gfyyc! Pinterest: @gfyyc ! Website: www.gfyyc.com! !
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crystal buchan
The Model Image Past memories bring contemplation
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modeled for many designers in my youth. I never went overseas like some of the other girls I knew, but stayed instead in Vancouver. I saw them come back though, with their rib cages exposed and their flesh indented between each rib. How could such an extreme be considered beautiful? Unhealthy was more like it! In my memories as a model, one of my favorite designer runway shows as a participant was Tommy Hilfiger’s runway show at B.C. Place during the Snow Show. I loved the catwalk; I loved clothes! I loved the music that played and the choreography we practiced, that came to life when we set foot on the catwalk in front of a crowd! What I didn’t love were the jobs I didn’t get because my hips were too big; my bones were too large. Yes, I was too big for designer clothes; I’d have to get surgery to reduce my hip size. I
never did get surgery; I never would have. I wasn’t large or too skinny. In fact, I had an athletic build with broad shoulders. I weighed 135-145 pounds at 5’9”. My measurements made, or broke me, for a job. It wasn’t your face they looked at, or your catwalk, as much as your size. Yes, I had a killer catwalk, but without fitting the clothes, what was I to them? For the countless size judges, what was more important, fitting the clothes, or showing them off with confidence? I felt confidence; they thought size. Flash forward… It was my sixteenth birthday, and my tall, reedthin model friend had decided to attend my birthday BBQ. She’d had just one hotdog and in less than 15 minutes later she left the room. I knew what was to come next. I stopped at the staircase to see if she was having a problem. She could be heard making odd heaving noises. Through the stained-glass door, I saw her
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“Let’s put the focus on balance and healthy eating. Let’s educate our youth on how foods work and why all food nutrients have their place on our plates” -crystal buchan
silhouette, slender and bent, leaning over a toilet. It is an image that has stuck with me for years. Yes, she had a problem: body image. Truth… The current model image is still very unnatural and highly overrated. What is underrated in our society: being a woman of balance and health who loves herself, eats healthy foods, and treats herself compassionately, not rigidly. True fact, our society is obsessed with numbers as markers. Calorie counting, certain sizes to be a certain type of model, your salary… We judge ourselves on numbers too easily, and in so doing, limit our freedom to be ourselves.
How is the body image of women evolving? Ideally, if as a society we decide the skinny model is out and healthy model is in, the power of those “skinny judges” gets taken away. A more healthy size for models can then become the norm, where women do not have to starve themselves or reach unrealistic sizes. Let’s put the focus on balance and healthy eating. Let’s educate our youth on how foods work and why all food nutrients have their place on our plates. It’s time to each them about a healthy body image and how to maintain it.
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Dr. Julie Miller
Metabolic Sabotage: Four Hormone Imbalances That Can Block Your Weight Loss Efforts
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s your weight stuck even though you are eating a healthy diet and exercising on a regular basis? If so, you’re not alone in your frustration. Although diet and exercise are essential elements of any weight loss strategy, many people find they are not enough to achieve successful and sustainable fat loss. Weight loss is far more complex than looking at calories taken in versus calorie burned and is profoundly influenced by hormonal factors in the body. In this article, I will be discussing four common hormonal imbalances that not only thwart your weight loss goals but
impact your overall wellbeing. Insulin Overload The main role of insulin, a hormone secreted by the pancreas in response to a rise in blood sugar, is to allow your cells to use glucose as immediate energy or to store it for later. Consuming too many refined carbohydrates, sugars and insufficient protein, fat, and fiber along with chronic stress and lack of exercise can cause insulin levels to skyrocket. Not only does high insulin encourage the body to store unused glucose as fat, but it also blocks the use of stored fat as an energy source and over time leads to insulin resistance,
a major risk factor for diabetes and heart disease. A healthy diet high in protein, good fats and fiber and lower in carbs, combined with regular strength training, is the best strategy to reduce insulin. Elevated Cortisol Any time our body is under stress—whether physical, mental, emotional, or environmental—cortisol is released from a pair of small glands that sit on top of the kidneys, called the adrenal glands. Cortisol is an essential hormone that helps us manage short term stress, but chronically high levels due to
Dr Julie is a licensed Naturopathic Doctor and a member of the College of Naturopathic Doctors of Alberta. She is passionate about educating her patients about their health and facilitating their empowerment to make positive changes in their bodies and lives. Through her expertise in neuroendocrine balance and mind-body medicine, Dr Julie has helped many women and men improve their physical and emotional wellbeing through hormonal optimization and healthy stress management.
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unrelenting stress wreak havoc on our metabolism by elevating blood sugar, breaking down muscle, boosting abdominal fat storage, interfering with thyroid hormones, disrupting sex hormones, and negatively impacting sleep and growth hormone production. Taking steps to reduce sources of stress and learning techniques to calm the body, such as deep abdominal breathing, can go a long way in supporting fat loss and optimal health. Vitamins C and B, especially B5, help support adrenal function and adaptogenic herbs such as holy basil and ashwagandha and have been shown to promote balanced cortisol levels. Estrogen Excess Researchers have identified that for both men and women, excess estrogen is as significant a risk factor for obesity as lack of exercise and poor diet. Excess estrogen accumulates in the body either from increased production or exposure to estrogenmimicking substances, called xenoestrogens, from
our environment and food. These xenoestrogens include growth hormones, pesticides, herbicides, and plastics. A healthy liver and digestive tract are essential to detoxify excess estrogen from the body. In premenopausal women, excess estrogen contributes to weight accumulation around the hips and thighs as well as hormonal complaints such as PMS, heavy or painful menses, and ovarian cysts. Men with high estrogen often have low testosterone as well and struggle with low libido, depression, loss of muscle mass, and increased abdominal weight gain. Sluggish Thyroid Low-functioning thyroid, or hypothyroidism, is a very common cause of impaired metabolism and an inability to lose weight, especially in women. Thyroid hormones regulate our metabolic rate and influence every cell, tissue, and organ in the body. Declining levels lead to dry skin and hair, constipation, irregular menses and infertility, cold intolerance,
poor memory, depression, fatigue, weight gain, hair loss, and muscle and joint pain. Numerous factors can contribute to thyroid dysfunction including gluten intolerance, excess consumption of soy-based foods, environmental toxicity from chemicals and heavy metals, nutrient deficiencies such as zinc, selenium, and iodine, and hormonal imbalances including excess cortisol and estrogen. In order to accurately assess your thyroid function, both symptoms and blood work measuring TSH, free T3, free T4 and thyroid antibodies should be considered. When weight loss becomes a struggle despite your best efforts at healthy eating and exercise, it is important to consider underlying hormonal imbalances. A naturopathic doctor can assist in the individualized assessment and treatment of these imbalances so that your metabolism can be restored and healthy fat loss achieved.
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Kevin Smith, CPT, CSCS
5 Metabolism Myths Debunked W
hat is metabolism? Simply put, it is the process by which our bodies break down and convert the calories we consume into energy. People have always wanted that extra edge to increase their metabolisms and will look to television, magazines, and social media for the latest and best way to give them that boost. But can they? Can they find that boost? Let’s look at 5 debunked metabolism myths: Energy drinks boost metabolism. Caffeine in energy drinks may provide a preworkout boost or spike but it will not burn off the added sugars, sweeteners and empty calories contained in those drinks. Another downside to this is just as you felt that temporary spike, there will be a crash soon to follow.
Metabolism is genetic and can’t be changed. False. We all have the ability to break down food in order to create energy. In this sense, metabolism can be genetic when metabolism is “fast” or “slow” is determined by metabolic rate, called basal metabolic rate, or BMR, which is the amount of calories one burns while at rest. Someone with a low BMR will burn fewer calories while at rest, while someone with a high BMR will burn more calories while at rest.
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Men and women have the same metabolism no matter the age.
I have low energy in the afternoon, I must have a slow metabolism.
This is not true based on the BMR. Traditionally, men have more muscle, more lean mass and will burn more calories at rest than women.
In all likelihood it’s not your metabolism but what you had for lunch. Lunches that have refined carbs can increase levels of serotonin which produces a sluggish feeling. Try instead a lunch packed with protein, fiber and essentially fatty acids.
Heavy sweating means a fast metabolism. Metabolism can’t be measured in pools of sweat. There are many reasons why you may sweat a lot: it’s hot in the gym, you don’t have gym clothes that wick sweat, etc.
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Ashley Myers
The Simple Cycle Keys to a great Metabolism
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he term “Metabolism” refers to the amount of chemical energy a person frees from their body per unit time. Chemical energy is something that is measured in calories, or the amount of energy that will be burned from the body over the course of a twenty-four hour period. A healthy metabolism leads to a vibrant and refreshed body on a daily basis supplied with the energy for all activities. Time and time again I see many people out there following their daily, weekly, and monthly training regime hoping to make a difference in their metabolism by simply following their training plans. Many, however, miss out on either one or both of the other two elements in the “Cycle of Change” and corrupt many of their hard efforts to make change toward their healthy metabolism. Simply put, they place all their time and energy into focusing on exercise or the stress element alone, but really miss out
on the nutrition or recovery portions of the equation. A lack of attention to all three elements in the Cycle of Change, in effect, tosses all of their great efforts out the window…. Why do people let this happen? Well, perhaps there are many out there who just don’t know what the Cycle of Change is, and how looking at all three elements can make the difference in achieving a healthy metabolic rate.
What does good balance look like? The following are some guidelines for making a change for the better:
So, what are the elements of this cycle? 1. Stress (mechanical and psychological hardships placed on the body, good or bad) 2. Nutrition (whole foods, hydration, and supplements) 3. Recovery (sleep and rest)In theory, it’s easy to get these right, but not enough people pay attention to these elements, and just one of them out of balance can lead to a sluggish metabolism.
Stress– The first thing to understand is that the human body does not differentiate internally between mechanical stress (caused by training) and psychological stress (environmental challenges) and releases the same hormone, cortisol into the body, which it must work to eliminate. Aside from the cortisol release, it is important to stress the body with an adequate challenge for change to occur and allow for the building of a healthier body on a daily, weekly, or monthly basis. I
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f you are challenged to put together a great program for training with proper stress loads, do consult with a certified trainer. With regard to the psychological stress, it is healthy to challenge the mind with breaking through new barriers. If, however, you have big stresses like losing a job, a death in the family, or other challenges that keep your mind engaged for long periods, understand that this level of stress combined with training is often enough to send you over the edge and cause the body to break down rather than build up. 2. Nutrition– Feeding the body the right foods and in the right quantities is important. Often too little of the right stuff will not provide us with the building blocks to create stronger muscles, energy systems, and supportive tissues to take the body to the next level. An over abundance is detrimental as well, as large doses of carbohydrates can lead to insulin spikes preventing us from assimilating the right food to build the necessary tissues to make us perform better. If you are challenged with knowing the right amounts and foods that make great impact to changing your body towards a better metabolism, spend some time with a nutritionist, as it will pay you huge dividends. Planning for good nutrition takes practice and is important before, during, and after good mechanical and psychological stress. Recovery– Without good recovery the body just simply will not develop a healthy metabolism, and, if
neglected long enough will result in a complete shut down. Recovery is important, as it is a time when the body can take on the nutrition and make the necessary changes to the body’s stress on tissues and psychological state by rebuilding them and create a healthier you! If you don’t allow for recovery you quite simply do not get the benefits from all your hard and mindful work. Make sure you get the time to be physically and mentally idle and more importantly sleep a minimum of 6-8 hours so that sound building can occur. Each and every day this cycle repeats itself (STRESS, NUTRITION, RECOVERY), until you reach that very healthier you. If you want to get there faster, make better choices with these three elements and understand that more is not always the key but balance is essential. Be strong and metabolically healthy, always keep the cycle of change in mind.
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Chef’s table with amber romaniuk
Chef’s table Chef de Cuisine – Michel Nop
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orn and raised Parisian, Chef Michel learned his love for cooking when he was a little boy, hanging out in his parents Asian-fusion restaurant in Paris. When Michel was done from school for the day, he’d be at the restaurant helping both the front and back of house. His parents tried to talk him out of proceeding with a career in culinary, but Michel knew his passion for cooking at a young age so he decided to go to cooking school when he was fourteen years old. For the next 4 years, he continued cooking school and obtained his CAP, BEP and a Baccalauréat Professional while working at restaurants as a prep cook including a couple well-known places such as Le Train Bleu and Letoupary. After school, Michel moved to Sidemouth (Devon, England) for a year where he was Chef
de Partie for the Belmont Hotel. He then moved to Calgary and worked as Chef de Partie at Teatro under a well-known Calgary chef Dominique Moussu. His working VISA was up after two years when he moved back to France to work side-by-side a Michelin Star Chef, Alain Ducasse. Most of his time was spent at Ducasse’s restaurant Spoon but he did get exposure to working at some of Duncasse’s Parisian restaurants.
serving French bistro cuisine. Before making the move over Chef’s Table, Michel has had the opportunity to work at Model Milk, Cuisine & Chateaux as well as Catch where he was Sous Chef under Chef Kyle Groves.
After two years working with an internationally known chef, Michel got the opportunity to work as Chef de Partie with another internationally known chef, Alain Senderrens (3 stars Michelin in the Lucas Carton building). After 2 years with Senderens, Michel got his permanent residence for Canada and he was asked to be the opening chef for Cassis Bistro in Calgary, a restaurant
Michel is thrilled to work at the small, 40-seat Relais & Chateaux property with an incredibly skilled team where they are able to make the food perfect every time and interact with guests in the open kitchen concept. He loves simple food as much as French fine dining and his favourite thing to make on the menu currently is Frog legs – “a French classic” says Michel.
Michel started at Chef’s Table in August 2013 where he quickly moved his way up to Chef de Cuisine. Working under the direction of Executive Chef Duncan Ly, Chef
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What inspired you to want to be a chef? My parents had a restaurant before and growing up I was inspired. It was a no brainer, I will be a chef or I will be nothing. My parents didn’t really like it, but I knew it was what I wanted to do. When you grow up in the same industry as your parents you know sometimes that’s what you want to do. How long have you been at Chef’s Table? It’s been almost 2 years and before that I was at Catch and then Cassis and before that in Paris. I went to school in Paris when I was 18. I was 14 when I decided that I wanted to be a chef. Do you think there is a big difference in the way chefs are taught in school in Paris versus here in Canada? Yes there is because it’s more old school cooking there. You start with the basics and focus more on the taste of the food first over the presentation of the plating. The creativity comes
down the road there. Versus here it’s a mix and match of creative plating also mixed with trying to get the basic flavors. Do you have any chefs that inspire you? Yes there are a lot. Inspiration comes from everywhere to me. From every chef you can take some ideas. I don’t want to be a copycat though. My mother was a huge inspiration for me. That was the food I was eating every day. It would be maybe twice in the year that she would order pizza but most of the time she would cook. The menu at Chef’s Table, what is the theme of the menu? We are trying to go more with a French style of food. But at the same time with my background we add a French technique with Asian ingredients. There are a lot more chefs supporting local and sustainable food and produce, where does that stand with Chef’s Table?
We try to get as much local food as we can. Sometimes with Calgary that can be difficult with the winters, as they say there are two seasons here, winter and construction season. With local we go into British Columbia as well. We have to import some things but work with Alberta meat suppliers. You can feel the love in the food. We try to also use some seasonal food. How often does the menu change? About 4 times a year. Sometimes we have to bring the season where we are even though it can be hard in Calgary with the weather. I can see Calgary moving slowly. People want more variety, so sometimes I step outside of local to provide more variety for the customers. Are you quite able to accommodate customers with food allergies and sensitivities? Yes for sure, and I have learned a lot more since I have been here. Back home I never had that kind of thing.
There were rarely people back home where I had to deal with allergies but here is two a night. I try to use more fresh ingredients, dairy-free and gluten-free. The Monk Fish on the menu was a dish created that is more of an item that is dairy-free and gluten-free. It is recommended because it’s a coconut milk sauce with no flour and lots of great flavor. I tried to move some of the dessert as well to gluten-free. There are also better quality gluten-free products like flours now. It costs more but if there is a higher demand on that, that is my job to answer to that demand. In this industry if you don’t want to change anything in the dish because it will change the dish or plating, you are better off the change your job because there are more allergies now that need to be accommodated. Here we know how important it is to please the customers. We make it an experience to come to chefs table.
If anyone does have an issue with an allergy sometimes we recommend other dishes to prevent risk of a reaction. We have a staff that has a passion for cooking and accommodating people so it’s a great team to work with. We have to go beyond what people expect because we are Calgary’s only Relaix Chateau What would you say is the healthiest menu item right now? The Monk Fish. It’s pan seared with curry rub that’s made in-house. The veggies are steamed. We let the produce speak by itself. The sauce has a coconut milk base. When you pay more for great produce I don’t want to add other ingredients to take away from the produce.
Where do you see the restaurant trend going in the next 3-5 years in Calgary? I think supporting local will come more. I love to talk with the farmers and suppliers who know more about the produce. I think more natural food, more gluten-free and dairy-free cooking. You are seeing more glutenfree bakeries as well. You see more menus labelled with gluten-free friendly items. It’s important for me to answer to the demands and changes with the customers in this industry. Even with dealing with other stores that do organic and have products, Market 17 is great because they really care about what they are selling. They have the best quality products and healthier options for even things like pop. They have high quality products that are healthier. This kind of food will change the whole scene. Even just small details like one organic ingredient can change a dish and add some freshness
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Curried Monkfish With Combava Sauce and caviar Chef de Cuisine – Michel Nop
Combava Sauce 2 Shallot 20ml of white wine 150ml of coconut milk 1 Combava 1 Lime Sweat the shallot in grappeseed oil for about 3to5 min deglazed with the wine then let it reduce until dry. Add the coconut milk with the lime zest inside and simmer for 15 min. Strain the sauce then off the heat, add the combava zest to it with some lime juice.
Celerie root puree 1 shallot ½ celerie root Veg stock 10ml coconut milk Garnish Fennel Purple cauliflower Romanesco Baby corn Steam all those vegetables in salted boiling water 150gr of monkfish /person Curry powder In a hot skillet, heat up some grapeseed oil. Rub the monkfish with the curry powder then Sear each face of the fish for about 3 minute
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Amber Approved
Chili Chocolate Fudge Ingredients
1 tbsp Maca 1 cup coconut butter 1 cup coconut oil 4 tbsp raw cacao powder 1/3 cup raw organic unpasteurized honey 1 tbsp organic vanilla extract 2 tbsp lucuma powder 1 tsp cayenne pepper
Instructions
Tear a large piece of parchment and put into a 9Ă—9 baking dish Add coconut oil and butter to a medium size pan on medium heat until melted Add honey, cayenne, vanilla, lucuma powder and cacao powder and whisk until smooth and creamy Pour over parchment paper in baking dish and freeze for 1-2 hours Pull off parchment and cut into desired serving sizes
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wanda baker | www.bakersbeans.ca
To make the Lentil, Brussel Sprouts & Chickpea Salad combine lentils, brussel sprouts, chickpeas and parsley, first set aside.
Mason Jar Lentil & Brussel Sprouts Salad with Tuna and Pepitas
Whisk together olive oil, red wine vinegar, dijon mustard, lime or lemon juice and a sprinkle of salt & pepper. Pour 2 tbsp of dressing on lentil salad mixing to combine. In a separate bowl toss together tuna with pepitas and grated carrots. Assemble your salad:
Lentil & Brussel Sprouts Salad 1 cup cooked lentils 2-3 Brussel Sprouts halved and sliced into shreds 1 cup roasted or regular canned chickpeas 2 tbsp chopped parsley 1/2 cup olive oil 1/4 cup red wine vinegar 2 tbsp dijon mustard
1/2 lime or lemon, juiced Salt & pepper to taste 1 cup sliced zucchini 1-2 cans chunk light tuna packed water 1/2 cup pepitas 1 carrot, peeled & grated Package spinach
Equally distribute the rest of the dressing amongst 4 mason jars Add 1/4 cup of sliced zucchini Add 1/2 cup lentil salad Divide your tuna mixture between all jars. Stuff the rest of the mason jar with spinach. Put your lid on and store in the refrigerator until ready to eat.
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Chef Karine Moulin | Pastry Chef for Hotel Arts
Gluten Free Organic Carrot Cake Yield : servings 8-10 Ingredients : 2 cups Gluten-free all-purpose flour 2tsp Baking powder 1.5tsp Baking soda 1tsp Salt 1tbsp organic ground cinnamon 4 organic eggs 1 ½ cup vegetable oil 2 cups organic coconut palm sugar 3 cups grated organic carrots ½ fresh organic pineapple (pureed in a blender, or finely chopped), drain the juice and save for the topping 1 cup oven roasted walnut pieces 1 cup unsweetened, oven toasted coconut
7. Bake at 350 degrees Celsius for about 25-30 minutes, check using a wooden skewer to see if once it is placed in the centre of the cake that once it is removed, that it comes out with ease and free of any batte ICING: 1 ½ cup ¼ cup 2tbsp 2tbsp 1tbsp
cashews pineapple juice fresh lemon juice maple syrup water (optional)
Method: 1. Place the cashews in a container and fully cover with filtered water for 24 hours. 2. Remove the cashews from the water and discard. Method: 3. Place in a blender and blend until smooth like 1. In a medium size mixing bowl, stir the gluten free flour, baking powder, baking soda, salt, and peanut butter, if needed, add the pineapple juice to achieve this consistency. ground cinnamon together. Follow by the fresh lemon juice and maple 2. In another bowl, mix the eggs, oil and coconut 4. syrup. palm sugar together. 3. Add the grated carrots, and pineapple to the 5. If the mixture is too thick to spread, add the egg mixture. water to thin the mixture out. 6. Spread the cashew spread over the carrot cake 4. Fold the dry ingredients to the egg mixture. and enjoy! 5. Lastly, fold in the coconut and walnuts. 6. Pour into a brownie pan 11” by 7”
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wheat free mom | wheatfreemom.com
Carrot and Apricot Jar Cakes In a small bowl pour boiling water over apricots. Let sit for at least 20 minutes. Drain water. In a food processor add the drained apricots and carrots and process. Process until all is finely chopped. Add the applesauce, honey, eggs and melted coconut oil and process until blended.
1 1/4 cup dried apricots 1 cup boiling water 1/2 cup shredded carrots 2 large eggs 1/2 cup unsweetened applesauce 2 Tbsp melted coconut oil 1/2 cup honey 1 1/4 cup gluten free flour blend (I use Compliments blend but feel free to use your favorite gluten free flour blend) 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves 1/2 tsp cardamon optional whipped coconut cream to top cakes when serving
n a small bowl whisk the gluten free flour, baking soda, baking powder, spices and salt. Add the dry ingredients to the wet and process until batter is smooth. Lightly grease 6-8 500 ml canning jars or large ramekins with coconut oil. Pour 1 tsp of honey on bottom of each jar. Fill canning jars about 2/3 full with the batter. Place the canning jars in a large 9 x 13 baking pan. Pour boiling water slowly into pan to about half way up the jars. You are making a bath for the cakes to cook in. Place in oven and bake for 30-35 minutes. Remove from oven and cool. Top with whipped coconut cream.
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Carrot and Beet Salad Dressing 3 Tbsp pomegranate molasses 1 Tbsp rice vinegar 1 Tbsp olive oil 1 Tbsp honey juice from 1 lime 1 tsp orange, lemon and lime zest Salad 1/4 red cabbage finely chopped or about 2 cups 1 cup shredded carrots 1 1/4 cup shredded raw beets 2 green onions, finely chopped 2-3 Tbsp fresh mint, chopped 1/4 cup toasted sunflower seeds 1/4 cup pumpkin seeds 1/2 tsp cumin seeds optional 2-3 cups arugula added to salad in the end In a large bowl whisk the dressing ingredients. Add the remaining salad ingredients and toss to combine. Season with salt if you like. This salad is great packed in jars too. Add the arugula on the top of the salad before placing in the refrigerator. This salad is gluten free, dairy free, soy free, refined sugar free and corn free.
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MACARONS & TEA CALGARY
March/April 2015 35
Tea by Ollia is a new, small batch, premium loose leaf tea blender in Calgary, Alberta. Before we started our first batch we knew our philosophy: every cup of tea was going to be the best possible by selecting pure, natural ingredients grown with organic processes. Tea today is enjoying a wave of popularity in North America, but with that wave, artificial sweetening and flavouring blends have come appealing to the masses. In
our opinion, there’s no reason for this as teas done right can have so much character, body, and even natural sweetness. For example, our most popular herbal tea is called “Summer in Paris.” It’s a mix of hibiscus flowers, lemongrass, rosehips, and pink peppercorn. A bright and fruitInfusion, it gives an energizing boost and it’s full of minerals and vitamins. We had a long, dark winter in mind when we were creating it and we wanted something that would feed our souls and our bodies.
Our goal is to continue to develop a line of teas that are not only delicious, but are truly good for you. We hope that more blenders and tea houses catch on for people who really do want the best cup of tea possible.
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Screaming Brothers they took on the DRAGONS and came out victorious
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T
he Screamin Brothers’ story grew in Canada but was born of tragedy. In January 2010, the aftermath of the earthquake in Haiti was not far from the oldest of the Screamin Brothers’ thoughts. One of Founder J.R. Wikkerink’s brothers had arrived home from Haiti only weeks before, and his youngest brother was now stuck in the wake of the devastationorphanage destroyed, living in a tent. J.R. knew he couldn’t just stand by idly so he took his love of creating with food and began selling his dairy free frozen treats to raise money to help.
It didn’t take long for these delicious products to become so popular that J.R.’s brothers offered to help with the business. The boys could see that the more frozen treats they sold, the more children they could help both locally and internationally!
seen a huge success from their product, which happens to be on the Amber Approved food product list of must-haves for healthy indulgence.
I sat down with the boys to interview them about their successes and chat frozen Today, the Screamin Brothers are treats before the cover shoot. determined to make a difference They are kind, smart and humble with the world’s greatest natural boys who have a huge passion for both supporting charity and resource… children! providing delicious treats for Fifteen-year-old J.R. Wikkerink those who have allergies as well and fourteen-year-old Dawson as those who are looking for a are the creators of Screamin satisfyingly sweet alternative to Brother’s Frozen Treats: gluten- ice cream. free, dairy-free products also free of the top 10 most common food allergens. They hail from Lethbridge, Alberta and have
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What made you want to apply for the television show Dragon’s Den? Dawson: The whole family was involved and after the first year starting retail we thought about being on Dragons. We drove down to Medicine hat and auditioned in February last year and I believe it was early March that we got a call from the producers to go on in Toronto. What was it like to get the phone call that you were going to be on the show? Dawson: I was at school on my lunch break and I was sitting in the gym and it was really loud, and they tried to call me over the loud speaker and it was finally the third time over the intercom that I heard I had a phone call and I went to the office. There was a note from my parents and the secretary gave it to me and then I read it about three times and thought “This is amazing!” JR: I was ecstatic; it’s an once-ina-lifetime opportunity and I was so thankful that I got to go.
JR: Favorite part of being on the show was that once-in-a-lifetime experience again; they were great to talk to. We were both nervous but the Dragons are great. We were in for about 40 minutes and it takes about 20 minutes to warm up to the fact you are in front of the Dragons.
JR: I came up with the idea, I really love fruit especially fruit like strawberries and raspberries. Vegetables and fruits are known to be really healthy and I have something that doesn’t have added sugar. It’s great for diabetics because there is no added sugar. We can give a product to another portion of people.
Switching gears a bit to chat about the product, which is my The frozen treats were all about favorite. Where do you get the giving something to people with Was it difficult to keep it a secret honey you use in the ice cream? allergens. It’s really a great feeling to provide another product with the once you knew you were going JR: The honey comes from here Rhythm pops since it’s just fruits to be on the show? in Southern Alberta. We have a and vegetables. We take all of our JR: We had to keep a secret with number of farms that supply the fruits and vegetables, normally the deal; every day I was like I honey. It’s raw, unpasteurized fresh, and vitamix them, then put want to tell them, but I couldn’t. honey and gives our product a them in bar machine to create the It was certainly one of the most natural sweetener. It’s a privilege rhythm pops. challenging parts of being on to be able to use. One of the other inspirations is it’s Dragon’s Den. Tell me more about your new a pretty infamous thing that kids What was your favorite part fruit and veggie juice bars that don’t eat their vegetables and so with the bars, it’s a great thing you have come out with. about being on the show?
That’s the main goal is to help kids in developing countries. It’s really awesome that you can sell a product that puts a smile on people’s faces and they haven’t had ice cream in a long time and can have a frozen treat. And helping Do you guys have a favorite What is your most high-demand kids in developing countries, that’s a privilege. We just signed on with flavor of the frozen treats? flavor? Whole Foods, also Thrifty Foods; JR: We have the raspberry in bars we are trying to expand out, but it’s JR: Berry Blues but it’s hard to make in the pints hard. It takes time when you are because it’s hard on the machinery dealing with bigger companies. Dawson: Juicy Jazz because of the seeds. A lot of Now let’s chat dairy-free frozen people who try the bars love it, What do you guys do for fun treats. When do you decide but maybe that is one of the new when you aren’t doing business? flavors down the road that could be when to bring a new flavor? JR: We go to the gym in a potential. Lethbridge, Crossfit Lethbridge. I Dawson: We brought blackberry play volleyball; Dawson really likes in as our newest flavor, which is So what’s next for you boys? curling. In our spare time we do going over really well. JR: When it’s time to come up with JR: We will keep things going, business as well. If your passionate a new flavor, or try something new and are currently branching out about what you do it’s not difficult it ends up working out and we get into Quebec. I’d also like to see to find time for the things you love. some people to taste test and get the product in the Maritimes and You want to get up and go to work help as many kids as we can. and you want to help kids. to see the parents see their kids their feedback. With the blackberry eating fruits and vegetables in a we got huge feedback of people asking where they could purchase fun way. it. It’s one of those things that we The three flavors are: Rock N Roll want to feel out the review and see Red, Berry Blues, and Juicy Jazz. what people want.
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Paula Onysko | www.paulaonysko.com
Does Your Body Determine your Bank Account? T
here is an interesting dynamic that few women talk about. And that is how your weight affects your felt self-worth and therefore, net worth. I’m careful to say “felt” self-worth, because the truth is you are absolutely worthy, but not always do women feel that way.
For many women, how you feel about yourself and your body affects your sense of selfworth. This will in turn impact the opportunities you go after, the salary or rates you will claim for yourself, and therefore, the money flow you invite into your life. Your self-worth impacts who you allow into your world in terms of partners and friends, the trips you take, the car you drive, the
quality of food you nourish your body with, the clothes and other material possessions you buy, and the experiences you partake in. That’s how self-worth connects to net worth. There isn’t a day that goes by where your selfworth isn’t impacting your financial picture.
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body that you are proud of can grow your confidence, which in turns drives your self-worth. Time spent on self-care can actually fuel long-term success and wealth creation because you are more open to opportunities when you feel fabulous in your body. Your mind is alert, your body is energized and your heart is at peace within yourself. These qualities attract the perfect opportunities, relationships, jobs or clients. To help discover where you are at, I invite you to pull out a journal and answer these 4 questions:
Some women block success because they don’t feel they deserve it if they aren’t a certain size. They may not even realize it at a conscious level. But underneath the surface a belief is playing out that says, “I need to be a certain size to be worthy of this success.”
success because they prioritize work tasks over self-care. They become successful but notice they are 10, 20, or 30 lbs heavier, which can make them incredibly unhappy on the inside despite outward success.
1. How do you feel about your body overall – its health, strength, appearance and beauty? 2. What is the story you are telling yourself about your body? That is, is it supporting or sabotaging what you desire in your life? 3. If you could choose a new, more empowering story about your body, what would it be? 4. What one action step can you take this week to support your new empowering story?
Market Place
Can you relate? Where have you held yourself back because of your weight?
Other women will let their body go as they try and pursue
Is this you? What self-care habits have you forgone in order to pursue success?
In between these two extremes is a beautiful middle path I guide my clients to take. I call it happy, healthy money flow. A healthy
Whatever size you are, offer your body deep compassion and gratitude for being there for you. The more you love the body you live in, the more that self-love comes pouring out and attracts the abundance you desire.
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www.ocanadasoapworks.com
O'Canada Soap Works
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L
ee Ann Decoteau is the owner of O’Canada Soap Works in Canmore, Alberta. They have many amazing products, from soaps to lip balms, bath salts and lotions. The products are all natural, gentle that are people and environmentally friendly, biodegradable and free of waxes, sulphates, fixatives, fillers and binders.
They have something for everyone, a scent to please every season and even a Men’s line of products. Decoteau has helped to change her customers lives including helping them see skin issues clear up, which is life-changing for those people.
The products are all only tested on humans and the packaging is minimal and recyclable whenever possible. All of the You won’t find any hidden products are gluten-free as well ingredients and every recipe which is a bonus for celiacs and was created and crafted by those who are allergic to gluten Decoteau herself, who has a looking for high-quality skin care. vast knowledge of skincare and all of the harmful ingredients that Not only are the products topcan be put into our skin care notch, but the building that products. Knowing that within houses O’ Canada Soap Works about twenty-five seconds those is a landmark of itself. Decoteau ingredients are absorbed from takes pride in protecting this the skin into the bloodstream, local landmark house which there can be quite a toxic load was owned by a coal miner. “It’s that can be taken on by the body about preserving this history from the ingredients in poor that is priceless,” she says. quality skin care.
The house has such a beautiful and rustic theme which makes you really feel like you are in another time, going back to basics, which is what the skin care products are all about as well. If you haven’t been, the next time you are in the Canmore area, make sure to stop in and check out O’Canada Soap Works for quite the experience and to smell and purchase some of the best quality, natural skin care you will find yourself getting your hands on.
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CREATIVITY EXPERIENCE THE DIFFERENT SIDES OF CHEF DUNCAN LY, GOLD MEDALIST, AWARD WINNING CHEF