Vista issue #118 May/June 2018 by Vista Magazine

May /June 2018

No. 118

How to put a Spring in Your Step p34 Picnic Perfect, Healthy Recipes p51 Spring Cleaning Your Eating Habits p24 Tosca Reno Defends #CleanEating p56

Crave Worthy Vegan Treats Erin Ireland tempts tastebuds to change hearts and minds T HE O R GA NI C ENTR EPRENEU RS

Brothers Making a Splash with Cove Kombucha p28

P R I N T E D I N C A N A DA

C A N N A .MED.ED

Medical Cannabis and Endocannabinoids p32

A DAY IN THE LIF E OF

How Eco-Expert Candice Batista Stays Green p61

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EDITOR’S NOTE

No. 118

Spring has always been my favourite season. I love the smell of wet, thawing earth and seeing the first bits of green push through the muted grey landscape of winter’s end. There’s so much hope for what lies ahead with a new season of warmer days and longer nights and I relish the thought of, finally, wearing shoes without socks. Now we’re packing away our winter clothes, reorganizing our pantries and digging in for that good ole’ Spring Clean. So, we’ve dedicated this issue to a holistic view of Spring Cleaning for the body, mind and spirit. While you declutter your cupboards, how about decluttering your mind (pg. 15)? Maybe the sense of spring renewal inspires you to refresh your skincare routine with green beauty products, we’ve got insider’s tips on pg. 22. You might even rethink your relationship with bagged produce after reading a Day in the Life with eco-expert, Candice Batista (pg. 61 ). And if you’re putting your next Netflix binge on hold in favour of getting more fit, you need to know why it’s actually critical to Put a Spring in Your Step (pg. 34 ). When it comes to seasonal, healthy eats, we’re offering up lots of tasty and Picnic-Ready Recipes (pg. 51). I’m also sharing 4 Shockingly Easy Ways to Spring Clean Your Eating Habits (pg. 24), while special contributor, Tosca Reno, weighs in on the recent backlash against the #CleanEating movement (pg. 56). Spring is also a great time to give your gut a little extra love after those indulgent winter months. I love talking about gut health and the importance of

probiotics and have developed a budding love-affair with Kombucha. That’s why I was so excited to meet the brothers behind Cove Kombucha, who are also from my home province of Nova Scotia! Read about how two young, vibrant brothers became organic entrepreneurs, taking the “booch” biz by storm (pg. 28 ). And, if like many people, you’re aiming to reduce your reliance on animal products, either for health reasons, environmental concerns or on ethical grounds, you can get plenty of crave-worthy inspiration from Erin Ireland who’s on a mission to make vegan foods mouthwateringly mainstream (pg. 41). I’m excited to embrace all of these opportunities for fresh starts along with you this spring. And, also, the no socks part. Excited about that too.

EDITOR IN CHIEF RHN, B. JOURNALISM HONS. Follow me on Instagram  KIMDEONCOM

V I S TA M A G A Z I N E . C A

Add. Stir. Go!

No. 118

May/June 2018 PUBLISHER

Trent Nellis EDITOR-IN-CHIEF

100%

Kim D’Eon

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Eric McBain CONTENT STRATEGIST

Stuart Harries PALEO RECIPE EDITOR

Kirsten Buck VEGETARIAN RECIPE EDITOR

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24 HOLISTIC NUTRITION

Spring Clean Your Eating

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The Making of Cove Kombucha

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Contents NO. 118 MAY/JUNE 2018

FITNESS

Putting a Spring in Your Step

A feet-first approach to springtime fitness.

41 Q+A

Crave Worthy Vegan Treats

Vancouver’s vegan advocate, Erin Ireland, is on a mission.

46 Eating to Energize

Recipes to get you revved up this season: Magic Matcha Balls + Homemade Energy Drink.

51 Picnic Ready Recipes

Waldorf Chicken Salad Wraps, Asparagus & Bacon Quiche and Zingy Pasta Salad.

56 HEALTHY SKIN

In Defence of Eating Clean

Healthy living pioneer, Tosca Reno speaks out for #CleanEating.

61 DAY IN THE LIFE

Pet Peeves and Making Progress

TV producer and Eco-expert, Candice Batista, on creating change.

V I S TA M A G A Z I N E . C A

GET YOUR SMOOTHIE ON!

Enhance every smoothie with powerful superfoods

RECIPE

Probiotic Berry Bowl Ingredients: 2 tbsp Organic Traditions Probiotic Smoothie Mix (Delicious Berry Burst flavour) 1 tbsp Organic Traditions Coconut Milk Powder 1 tsp Organic Traditions Acai Berry Powder 1 cup (160 g) organic frozen mixed berries 1 (100 g) small ripe banana 2-3 tbsp (30-45 ml) water Optional Toppings: 1 tbsp Organic Traditions Hemp Hearts 1 tbsp Organic Traditions Goji Berries Fresh Berries of choice Add frozen berries and banana to a blender and blend on low until small bits remain. Add the water, Coconut Milk Powder, Acai Berry Powder and Probiotic Smoothie Mix. Blend on low again. Scoop into 1-2 serving bowls and add desired toppings. Enjoy!

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BREATHING ROOM

Declutter Your Mind When the sun starts shining, many of us get an itch to clear the clutter away. Here’s how to give your mind the spring clean it deserves.

New season; so much you should be doing…and your Monkey Mind is as busy as ever. Do you feel like your brain is always filled to the brim with worries, memories, complaints, to-do lists, and so on? It may be time for a mental declutter. You know how satisfying it is when you clean up one of your living spaces. Do the same for the space (between your ears) that you carry with you everywhere you go! You can clear away the clutter that takes up precious inner space with three simple techniques.

Journaling

Intentional Information Consumption

Reflection and Release

Journaling gives your Monkey Mind a playground for burning off energy so that it doesn’t turn your every waking moment into a mental jungle. When you journal, give your nagging thoughts, and unshakeable emotions, plenty of space. For example, you could write down lists of things you’re worrying about. Just put whatever occupies the most mental space down on paper.

With the amount of information flowing into our consciousness on a daily basis, it’s no wonder we feel mentally overloaded. Why not do an inventory of the type of information you’re taking in every day and think about whether it adds value to your life? If there are a few information sources you could—or should—be living without, take a break from them for a few days and see how it feels.

To enter the new season without dragging the old season’s challenges behind you, reflect and release. List the experiences, emotions, or thoughts you don’t want to carry any longer. You can then ceremonially destroy the list as an act of conscious release. Just scrunch the list into a tight ball or tear it into tiny pieces. Say, “I let go of the past and choose to stand firm in the present.” V I S TA M A G A Z I N E . C A

WHOLE FOODS

Eating to Energize When springtime arrives, it’s time to shake off wintertime sleepiness and fuel your body for action. Experience a more naturally energetic season with foods that boost your brain, balance your blood sugar levels, and put a little pep in your step.

V I S TA M A G A Z I N E I S S U E N O . 1 1 8

Mint

Among all of these protein-, fibre-, and fat-rich foods, you might not expect an herb to be touted as an energizing heavyweight. Yet, mint provides an instant boost by stimulating the trigeminal nerve with its distinctive aroma. The trigeminal nerve activates the part of the brain responsible for arousal and alertness.

Organic Eggs

Avocados

When a food is high in protein, fibre, and fat, it has everything it needs to provide lasting energy. An avocado has, on average, 24 grams of heart-healthy fat, 14 grams of fibre, and three grams of protein (more than most fruits). This creamy, green fruit is also high in energizing B vitamins.

Quinoa

If you were to evaluate the energizing potential of eggs by looking at their protein and fat content alone, they would get high marks. However, eggs have an extra advantage due to their high levels of leucine, the essential amino acid that aids muscle fueling and recovery.

Quinoa, the grain-like seed that can be cooked into a fluffy, nutty-tasting mash, is a supreme source of sustained energy. That’s because it has twice as much fibre as other grains and all nine amino acids required to be a complete protein. Plus, its high levels of riboflavin and iron support the body’s natural energy metabolism.

Spinach

Almonds

When you need a boost, reach for those leafy greens. The folates in spinach help to convert the other foods you eat into energy, while its high iron content supports your cells in generating energy. Swedish research has even shown that adding spinach to a meal enhances fullness and helps you draw steadier amounts of energy.

When it comes to energy-boosting foods, it’s hard to beat almonds. When you’re in a rush, a small handful of these calorie-dense nuts can give you more power than most other options. About half of their calories come from hearthealthy fat, while the other half is divided into protein and high-fibre carbohydrates, making them ideal energizers.

STATS

The Dirt on Dust

t s oo Bour morning

Dust, the airborne particles that are generated from innumerable sources, is a fact of life. And after reading these seven facts about dust, you’ll be better equipped to manage the impact it can have on your health. Dust can certainly make a living space feel less inviting, but that’s not the only reason to clean it up. Dust, the airborne particles that are generated from just about everything on the planet, from rock erosion to housework, is impossible to avoid. But, exposure to too much of it can take a toll on your health. Bust the dust in your daily life to breathe easier and live better. Read these seven statistics about dust to get started: • As many as 10% of people are sensitive to dust mites (the tiny creatures living in dust) and suffer allergic responses like itchy eyes and runny noses. • About one third of household dust is generated by indoor sources (e.g., carpet fibres, skin cells) and two thirds from outdoor sources (e.g., soil)—that ratio matters if you live near a polluting or toxic site. • Over 100,000 dust mites can live in a single square yard of carpet, so eliminating floor coverings can truly help you to bust the dust. • Ditch your feather duster in favour of a clean, damp cloth—unless yours is made with 100% ostrich feathers, which have been shown to attract dust. • If you use a dehumidifier to keep the relative humidity of your home below 50%, you could reduce your exposure to dust mites. • Exposure to dust is linked with Chronic Obstructive Pulmonary Disease (e.g., bronchitis and emphysema). Sources on VISTAMAGAZINE.CA

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FUNCTIONAL FOODS

Yacon: Sweeten Your Food While Supporting Your Health Yacon is a South American root with a subtle pear-like taste. Although delicious when it’s cooked and served like other tubers, it has special advantages as a natural food sweetener. To harness its phenomenal health benefits, many choose to take their yacon in syrup form. However you enjoy it, yacon is an emerging functional food superstar. Sugar Alternative Yacon is special because it is mostly composed of fructooligosaccharides, an indigestible form of fructose. Its carbohydrate sugars pass through your body harmlessly. That means they can provide a sweet taste without packing a caloric punch.

Prebiotic Benefits The yacon’s fructooligosaccharides provide more than low-calorie sweetness. According to clinical research, the yacon’s fruit sugars supports healthy gut bacteria, while reducing harmful bacteria in the body. This “prebiotic” benefit leads to better digestion and overall health.

V I S TA M A G A Z I N E I S S U E N O . 1 1 8

Balances Blood Sugar When the yacon’s fructooligosaccharides ferment, they reduce glygemic levels in the blood stream. Blood sugar balance helps you to enjoy (among other benefits) sustained energy levels and reduced food cravings.

Supports Weight Loss

It appears that yacon syrup could be responsible for helping some people to lose weight. This is in part due to this multi-functional root’s tendency to increase defecation and feelings of fullness after a meal. Participants in one study experienced weight loss and reduced waistlines after taking yacon syrup for 120 days.

Reduces Colon Cancer Risk The benefits of yacon’s unusual amount of fructooligosaccharides go on. Incredibly, as the brokendown fruit sugars work to reduce glycemic levels and unhealthy bacteria, they also lower your risk of colon cancer. As the third most commonly diagnosed cancer— and one that is largely linked to lifestyle—it’s worth taking steps to reduce its risk.

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FRESH MAGAZINE

WHOLE HOME

The Top Air Purifying Plants for Your Home If, like most people, you spend a full 90% of your time indoors, ensuring the air quality of the spaces you inhabit is key. Fortunately, nature provides us with one of the most effective ways to filter your breathing air: houseplants. These six plants are air purification champions.

Weeping Fig

The weeping fig is a Southeast Asian tree that can grow between two to ten feet when it is kept indoors. And when you do, you can be assured that it is successfully filtering toxins like benzene, formaldehyde, and trichloroethylene out of your breathing air.

Bamboo Palm

Like the weeping fig, the bamboo palm is a statement plant that can grow as tall as four to 12 feet high in your home. If it is kept in bright sunlight, it will thrive, breaking down benzene, formaldehyde, and trichloroethylene as it does.

English Ivy

This evergreen climbing vine is traditionally seen growing on the outside of buildings, but it packs serious benefits as an indoor plant. According to research presented to the American College of Allergy, Asthma & Immunology, it can significantly reduce the amount of mold in your home’s air.

V I S TA M A G A Z I N E I S S U E N O . 1 1 8

Peace Lily

This tropical plant blooms with distinctive white flowers all summer. And all year long, it filters air with tremendous efficiency for its relatively small size. It is capable of breaking down dangerous gases like formaldehyde, carbon monoxide, and benzene.

Spider Plants

Spider plants, with their long spiky leaves, look beautiful in hanging baskets. But they aren’t just ornamental—these hardy perennial flowering plants are also capable of clearing formaldehyde and xylene from your air.

Dracaenas

These common foliage plants have long leaves and distinctive stripes. Attractive and relatively easy to care for, they work to eliminate formaldehyde, xylene, toluene, benzene, and trichloroethylene from the air inside your home. Sources on VISTAMAGAZINE.CA

W O M E N S E N S E®

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WHAT ARE XENOESTROGENS? Xenoestrogens are chemicals also known as endocrine disruptors that may interfere with our natural hormone balance. Xenoestrogens are found in many personal care products such as lotions, shampoos, and perfumes in the chemical forms (parabens, sulfates, phthalates, propylene glycol, petrochemicals, and silicones). WomenSense Clean Body Care products are xenoestrogen free, nourishing your skin and body from head to toe. Our products are vegan friendly and not animal tested.

W O M E N S E N S E. C O M

How to Refresh Your Beauty Routine Ditch the chemicals and go green this season to look radiant, naturally. BY JACLYN IRWIN, CNP

Since spring is a natural time of renewal, it’s the ideal time to refresh our skin and beauty routine. If you’re in the market for gorgeous, glowing and sun-kissed skin, look no further! I’m sharing my top three ways to clean up your beauty routine easily and effectively with some of my favourite green beauty products. When cleaning up your beauty routine, it’s important to use highquality, truly natural products to help reduce your exposure to toxins, chemicals and other harmful ingredients found in many commercial skin-care products. You see, what we put on our skin is just as important as what we put in our body since our skin is our largest organ and absorbs approximately 70% of what we put on it. As a Holistic Nutritionist and clean beauty expert, I’ve been on a mission to seek out and experiment with the safest, cleanest products possible. I’ve done the work so that you don’t have to and I’m excited to share my fave finds to help you look fresh and fabulous this spring!

V I S TA M A G A Z I N E I S S U E N O . 1 1 8

Holistic Nutritionist, Jaclyn Irwin, aims to help women end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle website filled with delicious and nutritious recipes, realistic and practical plans and green beauty inspiration, she is creating a space for women to discover their inner holistic foodie. Learn to love food again by following her on Instagram (  HOLISTIC.FOODIE) and be sure to check out all the goods at HOLISTICFOODIE.COM and download her FREE eBook, Get The Glow at holisticfoodie.com/ebook.

HEALTHY SKIN

What about Exfoliating? If we truly want hydrated and glowing skin, exfoliating is key. Exfoliating regularly is important because it not only helps with hydration but also makes your skin look smoother, which in turn helps your other skincare products work better (and really helps your makeup look even and radiant!). Exfoliating helps to remove dead skin cells, leaving room for the healthy, new cells to show. It also helps to keep your pores clean and helps with lines and wrinkles too.

Jaclyn’s Personal Faves May Lindstrom, The Clean Dirt I love this formula as it contains a high dose of vitamin C, which is only activated when used, helping the skin look brighter and smoother instantly and it lasts a LONG time. Tata Harper, Resurfacing Mask Although this is more like a peel, it works great at giving your skin a beautiful glow while also improving the texture of your skin.

Why Choosing a Cleaner SPF is Important?

How to Get that Golden Glow Harmlessly:

Many sunscreens out there contain ingredients that are highly questionable - some are even carcinogenic. So, if we’re concerned with the amount of sun exposure we’re getting, we should also be concerned with the products we are slathering on ourselves as well. Make it a point to look at the ingredients in your sunscreen to ensure they do not contain harmful ingredients. One of the best resources to find out this type of information is the Environmental Working Group (or EWG). I also highly suggest using an app, such as Think Dirty, to easily scan and research ingredients and products.

If you’re anything like me, you may not tan so easily and may need to fake it a little. Since I generally try to avoid getting sun on my face, I have to rely on products to help me get that golden glow. If you want your skin to look a little sun-kissed during spring and summer, without the nasty chemicals found in some tanning creams or bronzers, then these next two green products can do the trick without harm.

Jaclyn’s Personal Faves Suntegrity, “5-in-1” Face Sunscreen I love this product as it is loaded with antioxidants and has an SPF of 30, plus the tint provides a little bit of coverage which is light but great for spring if you don’t feel like wearing makeup. Coola, Sport SPF 30 I like the way this one goes on the skin and it helps to keep me protected when I am out and about or in the water.

Jaclyn’s Personal Faves Chocolate Sun, Cocoa Glow Sunless Tanner I love this product - it smells like chocolate (WIN!) and it goes on beautifully, leaving your skin looking sun-kissed and never orange. It’s my favourite sunless tanning product that is created using a blend of organically grown, wild-crafted botanicals and herbs, to truly nurture and hydrate your skin. Alima Pure, Bronzer This loose mineral bronzer is buildable to your preference and very lightweight, which is perfect for summer. I love that it doesn’t have too much shimmer in it either. Now, go get glowing! V I S TA M A G A Z I N E . C A

HOLISTIC NUTRITION

4 Shockingly Easy Ways to Spring Clean Your Eating Habits KIM D’EON is an award-winning television host and wellness advocate. With a broadcasting career spanning over 15 years on national TV, she now merges her journalistic background with her passion and expertise

This is the season where many of us are looking to get a fresh start. Despite the urge to find that next quick fix or think about making drastic changes to your diet, you can have a more substantial and sustainable impact by making minor changes that create big momentum.

as a holistic nutritionist to empower others

BY KIM D’EON RHN, B. JOURNALISM, HONS.

to take charge of their health and eat more real food. She appears regularly on television as a nutrition expert and is the Editor in Chief of Vista Magazine! KIMDEON.COM  KIMDEONCOM

Birds are chirping, flowers are budding and we’re delighted to, finally, be able to get our daily dose of vitamin D from those extra rays of glorious sunshine. We’re replacing our winter boots for sneakers and rethinking our months-long love affair with comfort foods and the couch to embrace the promise of springtime renewal. Though it may be tempting to turn to quick fix schemes, fad diet advice or restrictive fasting cleanses, these approaches are not sustainable and can seriously mess with your metabolism. Instead, I’m offering up four shockingly easy and effective ways to rethink your eating habits to set you up for a fresh start this spring and beyond!

V I S TA M A G A Z I N E I S S U E N O . 1 1 8

2. Drink more Water

1. Cook from Scratch One of the first things you should be thinking about when it comes to spring cleaning your eating habits and resetting your health is getting into your kitchen and cooking more often. Don’t be overly concerned with what you’re cooking, just do it from scratch. When you cook from scratch, you don’t add artificial colourings, artificial flavourings or strange chemical additives to your foods (I hope). And since shelf life isn’t a concern, you’re not adding gobs of preservatives either. When you cook at home, you’re using ingredients that you can identify and pronounce and I bet chemicals like Butylated Hydroxyanisole or Potassium Bromate aren’t on your grocery list. Yes, cooking takes time. Eating healthier takes effort. But, this is a perfect season to make lasting lifestyle shifts.

It’s not as sexy as a green juice cleanse, but most of us simply aren’t getting enough water. Being properly hydrated is one of the most important things you can do for your body. We’re mostly water (60-70% in fact) so getting enough is critical to your health. When properly hydrated, your skin will be plumper and clearer, you’ll eliminate toxins more efficiently (think more urine and better bowel movements), your immune system will be more effective and all of this can help you store less fat and have more energy. In fact, many times, those hunger pangs are just your body calling out for water. There’s no set amount of cups or glasses you should drink a day. Your unique hydration needs depend on many different factors. The best way to tell if you’re properly hydrated is to check your urine through the day. It should be a light shade of “straw” or pino grigio :). It shouldn’t smell strong. TIP If you have a hard time remembering to

TIP Don’t leave meal planning until the last minute. (65% of Canadians decide

drink water through the day, I recommend

what to eat for dinner about an hour before they need to cook it.) Weekends are a

scheduling reminders on your phone. Keep

great time to think up three easy recipes and make sure you do a grocery shop that

a full glass on your bedside table and drink

includes everything you’ll need for those three meals. You’d be surprised how a

it as soon as you wake up. Bring a portable

little prep goes a long way.

water bottle with you every day. Add slices of your favourite fruits: citrus, berries and mint. Herbal teas count too! V I S TA M A G A Z I N E . C A

HOLISTIC NUTRITION

3. Get Sober about Sugar You may be trying to eat healthy, but are being sabotaged by sneaky excess sugar in some of your favourite convenience foods. Even “healthy” packaged goods can contain staggering amounts of sugar. In fact, one container of fat free, fruit flavoured yogurt can contain twice as much sugar as a Krispy Kreme glazed donut. By now, we know the health dangers of consuming excess sugar. It’s been linked to all the major chronic illnesses like diabetes, cardiovascular conditions and obesity. The World Health Organization recommends no more than 6 teaspoons of added sugar for women and 9 teaspoons per day for men. But, on average, most of us are consuming 22 added teaspoons of sugar daily. Most of it is coming from packaged foods and not the spoonful you add to your coffee!

4. Focus on Veggies Most Canadians are falling short of Health Canada’s recommendation of eight-ten servings of fruit and vegetables. Fruit and vegetables have been shown to reduce cholesterol levels, blood pressure, and to boost the health of our blood vessels and immune system, yet many of us forget to make veggies the star of our meals. Since spring brings fresh crops of tasty veggies, it’s a great time to experiment and make progress on your produce intake. By eating more produce, you’re increasing your intake of vitamins and minerals as well as fibre, antioxidants and beneficial enzymes. Experiment with adding veggies to what you’re cooking already.

TIP This spring, I’m suggesting you learn

TIP Scrambled eggs for breakfast? Add broccoli, spinach, peppers or mushrooms. Pasta for

to do some sugar math. It’s easy. You

dinner? Add some kale.

just have to remember that 4 grams =

Consider getting on the Meatless Monday bandwagon. Grated zucchini, cauliflower

1 teaspoon of sugar. As long as you can

rice or spaghetti squash make great a great base for dinner. Once you see how easy it is,

divide, you’re set. Simply scan the nutrition

perhaps you’ll expand your veg-forward meals to other days of the week.

label for the sugar listing (which is in grams) and divide by 4 to figure how many teaspoons of sugar are in the packaged food. It’s sobering and will help you make

These four basic principles can help you spring clean your eating habits, build the foundation for lasting health and set you on your way to expanding your nutritional horizons.

wiser decisions. I’m not saying you have to banish every granule of sugar, but

Find out more about Kim’s fresh start approach to eating at KIMDEON.COM or

knowledge is power.

FRESHSTARTKITCHEN.CA

V I S TA M A G A Z I N E I S S U E N O . 1 1 8

PURE SOURCE FOR VISTA SPECIAL PROMOTION

Beauty Product Awareness Every day millions of women’s daily routines include washing, shampooing, moisturizing, applying makeup and perfumes, without a second thought about what they are putting on their skin. Many of the cleaning and beauty products that women are using every day could be subjecting your body to a cocktail of harmful chemicals.

A study conducted by a natural deodorant company called Bionsen in the UK, claims that the average woman applies more than 500 chemicals to her body every day during her beauty routine. And new research by the University of California, Berkeley, found that lipsticks can contain as many as nine different metals.

Why should you be concerned?

DR. MARITA SCHAUCH, BSC, ND

Chemicals such as parabens (a synthetic preservative in everything from toothpaste to shampoo) and phthalates (a class of chemicals that are found in many “fragranced” beauty products such as lotions, perfumes and deodorants) are classified as xenoestrogens. Xenoestrogens are a category of chemicals that disrupt the normal function of hormones. Normally, our endocrine system releases hormones that give certain tissues or glands a signal telling them what to do. However, when chemicals from the outside get into our bodies, they have the ability to mimic our natural hormones, specifically estrogen. Estrogen naturally produced in the body is important for bone growth, blood clotting and reproduction in both men and women. The body will regulate the amount needed through very complicated and intricate biochemical pathways. Xenoestrogens, because they mimic our natural estrogens, create hormone chaos, increasing the total amount of

estrogen and resulting in a condition called estrogen dominance. Estrogen dominance has been implicated in many conditions including: breast and prostate cancer, obesity, infertility, endometriosis, uterine fibroids, early onset puberty and PMS. The liver acts as a hormone processor, manufacturing and/or regulating some hormone levels, and directing various hormones to perform their proper function in other parts of the body. When the liver becomes overburdened, it cannot detoxify and process the body’s hormones optimally. Eventually this can lead to hormone pathways becoming imbalanced, resulting in estrogen dominance. Therefore, maintaining liver health is central to maintaining healthy hormone balance. I recommend choosing personal care and make-up products wisely. Look for products that are free of parabens, xenoestrogens, phthalates, fragrances and toxins. Ideally, they will also not be tested on animals. WomenSense Clean Body Care is one line of products you should check out. A comprehensive liver detoxifier like EstroSense, that gently supports the elimination of harmful environmental toxins, helps to bring back hormone synergy. Milk thistle is one of the most researched herbs when it comes to liver detoxification and liver cell regeneration. Curcumin is a powerful anti-oxidant and anti-inflammatory that prevents free radical damage, is cancer preventative and protects the brain and cognitive function. Key compounds such as indole-3-carbinol, sulforaphane, and calcium-dglucarate are found in kale and broccoli and are very important for restoring hormone balance because they remove those bad estrogen mimickers from our environment. During the detoxification process, we always want to ensure adequate antioxidant support to bind onto any harmful by-products to prevent further inflammation or free radical damage. Green tea extract, lycopene and rosemary extract are all very effective antioxidants for the job! So, starting now, read labels and stay informed. Check out The Environmental Working Group website ewg.org as well as Campaign for Safe Cosmetics safecosmetics.org for more information about how you can protect yourself. V I S TA M A G A Z I N E . C A

ORGANIC ENTREPRENEUR

Cove Kombucha owners, John and Ryan MacLellan

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Brothers in the “Booch” Business Q+A WITH RYAN AND JOHN MACLELLAN OF COVE KOMBUCHA

A family’s love of fermentation is in full swing from a small-town in Nova Scotia with Cove Kombucha. Brothers John and Ryan MacLellan have created a super tasty brand of kombucha with unique flavour combinations, ethical sourcing and full transparency. They tell us how their product is a unique brew of passion, entrepreneurial savvy and a generous sprinkling of motherly advice. Q: So it all started with Ryan making kombucha at home in Malignant Cove, Nova Scotia. First off, what inspired a second-year university student to start making homemade booch? In university, I started dabbling in the kitchen, and a passion for cooking and baking developed. This led me toward my curiosity of fermented foods. At first, I was fermenting vegetables and sourdough. Then a friend

introduced me to kombucha and gave me my first kombucha SCOBY. I instantly fell in love with brewing kombucha and have been fermenting and experimenting with flavours ever since! Q: Your mom came up with your brand name: Cove Kombucha. She must be so proud of your success. Does she continue to lend her creative talents? The creation of our company name was a huge foundation for

our brand. The name Cove means so much to us because of our strong connection to our family cottage/home. “The Cove,” as everyone back home calls it, is actually a small community in Antigonish County, Nova Scotia, called Malignant Cove. It’s a beautiful, peaceful place that allows us to easily reconnect with our family on a regular basis. When we visit our parents, our mom loves to give us insight, and she’s often pretty spot-on with her advice! Mom knows best! V I S TA M A G A Z I N E . C A

ORGANIC ENTREPRENEUR

Q: As brothers, had you ever talked about getting into business together before Cove Kombucha was born?

Q: You use only organic, ethically sourced teas in all of your kombucha. Why is this so important to you?

It had never crossed our minds. John was always interested in business and being his own boss. When we were younger he always had that entrepreneurial spirit, starting up businesses around the neighbourhood like snow shoveling, lawn mowing etc., but it was always with his friends. The day I gave him his first taste of my kombucha was the day we started a business together. I began making label designs for our bottle and he started filling in paperwork to attend the Halifax Seaport Farmer’s Market.

It wouldn’t feel right to have it any other way! We drink our kombucha every day and know that lots of other people are drinking it too. We want our customers to know they are getting the healthiest and most responsibly produced tea possible. There has been a big shift in consumers wanting to know from where their products are originating and how they’re being produced. We want to provide them with full transparency and let them know that what they’re putting into their body is the best product we can give them.

“The day I gave him his first taste of my kombucha was the day we started a business together.” Q: What are the unique challenges of working so closely together as family members? I think the biggest challenge for us is that we can’t stop talking about Cove Kombucha! We realize not everyone wants to hear about it 24/7 so we’re working on that! We really love each other and have a lot of respect for what one another does to make our business successful, but that’s not to say we don’t get a little moody from time to time ... but we get over it pretty quickly!

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Q: Kombucha is a living thing. It must be hard to regulate and control how each batch turns out. How do you make sure each booch retains the same flavour and amount of carbonation? We take quality control very seriously. Each batch is tested for different things throughout fermentation. These stats help us understand when a batch is going to be ready. Before we fill the bottles, I personally taste test each batch. I’m a real stickler when it comes to the flavour being just right. Q: You’ve got some interesting flavour combinations like Mango Turmeric and Blueberry Pomegranate. How did you arrive at your unique pairings? I love experimenting with unique flavour combos! I’m often in the kitchen playing around, mixing and matching different flavour profiles. It’s so fun. When I hit a winner, I know right away!

We have a new flavour coming out for spring 2018 called Strawberry Sunrise. I hope people love it as much as I do. We always aim for a light and refreshing balance of tastes to appeal to all palates, making sure to get that relationship between sweet and tangy with each flavour combination. Q: Until recently, Cove Kombucha was only available across Nova Scotia, but you’re making big moves now. Tell us about getting your product into Costco. John is always working hard behind the scenes to get connected with various buyers. It happened to be the right timing for kombucha

to be listed and Costco was very interested in our brand. We both got invited to meet at the Costco head office in Ottawa, so we hit the road in our ‘booch mobile’ and ended up striking a deal! Q: You both seem to have such a sense of humour and levity (according to your social media anyway). Where does that come from? We’re both pretty light-hearted by nature! We also like to surround ourselves with kind people who know how to have a good laugh. It makes it way easier to enjoy life when you have great support like that. I take most of our Instagram photos and I’m glad those vibes shine through.

Q: What’s next? Our plan is to always be growing and never standing still. We would really like to take Cove Kombucha across the nation! Our shortterm goal is to have a successful launch into Quebec and Ontario. We believe if we continue to put positive energy into our product, our customers’ voices will help to bring us into new markets. We are a proudly Nova Scotian company who wants to also be known as a proudly Canadian company with which people from across the country can connect. We want kombucha to be mainstream and not just looked at as a health drink. We’re proud to contribute to that cause.

RYAN MACLELLAN has a physics degree and was studying to become a teacher. JOHN MACLELLAN has his Chartered Accountant designation and was a manager at Ernst & Young. Ryan started fermenting kombucha and John knew he could sell it locally. Today they are both working full-time at Cove Kombucha, and all in the first year of business. Cove can be found in all Atlantic Canada Sobeys and Costco locations with western expansion around the corner. Cove Kombucha is certified Canadian organic, NON-GMO verified and also a member of 1% for the Planet. Find out more about Ryan and John and their “booch” at COVEKOMBUCHA.COM V I S TA M A G A Z I N E . C A

An Inside Look at Medical Cannabis Therapy How Understanding Our Endocannabinoid System Could be the Key to Unlocking Medical Cannabis Therapy BY MIKA UNTERMAN

The most commonly used illicit drug in the world is finding its legal right as a potential path to wellness. It’s proven to provide relief from an ever-growing list of physical ailments and medical concerns. And times are changing. Medical cannabis prescription and personal medicinal use is now legal in at least 29 States and all across Canada.

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The Growing Need for Medical Cannabis Education As cannabis becomes more normalized, through legalization initiatives, the hunger for information and research on the topic is growing tremendously. But, despite this escalating need, there is a lack of easy-to-understand resources on medical cannabis and how it can contribute to our everyday wellness. With recreational legalization of cannabis arriving soon in Canada, a wave of curiosity in cannabis is expected. It’s important that potential patients are adequately educated to avoid incorrectly selfmedicating with recreational pot. The Canadian medical and recreational markets are two very different entities. The medical cannabis realm is filled with a wide range of specialty products tailored to heal, rather than impair, while recreational cannabis may consist of curious users who may not be seeking the appropriate medicinal benefits. If you, or someone you know, is on a journey to becoming a medical cannabis patient, it’s increasingly important to have clinically-validated resources at your fingertips. This information is necessary to make informed decisions and avoid any deliberate or unintended cannabis misinformation.

CANNA.MED.ED

list of therapeutic effects including pain relief, the mediation of seizures attributed to epilepsy, spasticity from multiple sclerosis, and the management of many different mood disorders. Interestingly enough, these cannabinoid receptors have the ability to interact with, and receive, chemicals that already exist in our bodies (in other words, chemicals that are created endogenously). While cannabinoids found in cannabis, like THC and CBD, are aptly named phytocannabinoids (chemicals that come from plants), the cannabinoidlike chemicals produced in our bodies are called endocannabinoids (meaning: made within the body). The two known endocannabinoids are called Anandamide and 2-arachidonoylglycerol.

Finding Balance and Wellness

Unlocking the Therapeutic Benefits of Cannabis While cannabis and wellness is a big topic to dive into, the best place to begin learning about the therapeutic benefits of cannabis is by developing a basic understanding of the endocannabinoid system. Like a system of locks and keys, the endocannabinoid system is the reason why cannabis works. We wouldn’t feel the effects of cannabis and take advantage of its therapeutic benefits without the endocannabinoid system, a natural system in our body named closely after the drug that led to its discovery. It’s how our bodies are able to interact with the cannabinoids within cannabis, the most well known cannabinoids being THC and CBD.

Here’s the Basic Science The man behind the discovery of THC, Raphael Mechoulam, discovered a receptor in the brain that interacts with THC. He appropriately named the receptor Cannabis Receptor 1, or CB1. Over time, a second receptor was discovered in our nervous system, now called the CB2 receptor. These receptors in our bodies bind with the many cannabinoids in cannabis, producing a long

For new and existing patients, it’s best to understand the endocannabinoid system as an integral part of homeostasis, or our state of wellbeing. When we are balanced and in a state of wellness we respond much better to colds, stress, and even injury. When life gets tough, or we feel extreme stress in our lives, we can develop an endocannabinoid deficiency and our own state of wellbeing can be thrown off. This is where we start to see the benefits of supplementing with phytocannabinoids or Medical Cannabis Therapy. With the right information and treatment, it’s possible to find our state of balance with medical cannabis, and cannabinoids like THC and CBD, that interact with our endocannabinoid system.

MIKA UNTERMAN is a cannabis educator, Community Manager at Sail Cannabis, and tech evangelist. Before shifting her career into the

Starting Your Medical Cannabis Journey

cannabis sector, Mika worked in start-ups driving

Understanding the endocannabinoid system is the key to unlocking the therapeutic potentials of cannabis. This education is the starting point for patients who are looking to properly medicate serious conditions like chronic pain, seizures, or muscle spasticity.

education and engagement for SaaS products. Now, she uses those skills to empower

Keep in mind

cannabis patients. She is passionate

As a non-traditional medicine, cannabis falls into a category that is often misunderstood, or even avoided, by medical doctors. Yet, doctors are often the gatekeepers of medical cannabis. Maybe it’s time to have patients handing their physicians clinically validated, double-blind placebo case studies, in an attempt to persuade them to properly prescribe cannabis as a legal medicine. Education is the clear first step and as a society we’ve come along way - but there’s still a lot to learn.

about using technology to help patients along their cannabis journey and helping them find the best products to help with their condition with SAILCANNABIS.CO.

V I S TA M A G A Z I N E . C A

Put Spring In Your Step Tis’ the season to trade those winter boots for sneakers, sandals and flip-flops. It also means a lot more walking and running. But, before you set out for that 5k run or slip on your sandals, read how you can keep your feet supported to put a healthy spring in your step. MARGOT MCKINNON B.ED., M.ED.

Let’s start with your feet and how they work. The entire structure of the human foot allows it to function like a spring that stretches and contracts with every step. On an average day of walking (about 10,000 steps), the total forces on your feet can reach up to a tonne – the equivalent weight of a fully loaded cement

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truck. The hard-working foot springs need to be elastic and resilient in order to create a proper foundation to walk, run, jump, and climb. Feet get neglected until they hurt. But, it’s critically important to make your feet a priority because healthy, functioning feet help take care of your entire body. Feet set

the equilibrium of the body from the ground up. When they are misaligned, or their ability to move properly is compromised in some way, there will be a ripple effect up the chain. It’s common to track issues in the knee, hip and back to faulty foot function. What are signs that your foot springs aren’t serving you well? One typical scenario is pronated feet. Pronation is an essential flattening action of feet that should happen with every step. With pronated feet, however, arches stay flat, the spring system weakens, and an efficient push off the ground efficiently becomes impossible. Another faulty pattern called supination occurs when feet remain arched and never flatten out. In both cases, the foot spring gets compromised; discomfort can become commonplace, and the stage set for injury. How your foot takes a step

FITNESS

FOOT FACTS • A human foot contains 26 bones, 33 joints and more than 100 muscles, tendons and ligaments. • The average person takes 8,000 to 10,000 steps a day, or 115,000 miles in a lifetime – more than 4X the circumference of the globe. • About 60% of all adult foot and ankle injuries are ankle strains/sprains. • Women are 4X more likely to have foot issues – most from footwear. • A 2 ½ inch heel can increase the load into the forefoot by 75%. • Walking is the best exercise for our feet! We’ve posted three easy exercises on VISTAMAGAZINE.CA to improve your ankle mobility and foot springs, so that you can add more pep in your step. Go have a look!

also contributes to a faulty spring system. Ideally, the back outer corner of your heel strikes the ground, followed by a series of serpentine motions through the mid-foot and a strong push off from your big toe. All too often, push-off happens from the ball of the foot or the baby toes rather than the big toe. When this happens, hip flexor muscles can be overworked and lead to stiffness in your hip joints and lower back. Dorsiflexion (bending the ankle upwards towards the shin) plays a role in how your foot moves too. When dorsiflexion is insufficient, your foot, knee and hip mechanics become altered, and this can translate into knee issues.

Unfortunately, summer footwear can also wreak havoc on your feet. A cushioned shoe, for example, can contribute to the flattening of your arches. The added external support means your foot muscles work less and rely on the shoes more. Slip-ons and flip-flops are no good either. You unconsciously flex your toes to grab the loose-fitting shoes to keep them securely on your feet. This toe flexing effectively shuts down the foot’s spring system and makes your hips and legs work harder with every step. When you consider all this, plus the fact that you transfer a cement mixer worth of weight through your feet every day, it makes sense

to rethink footwear choices and condition your feet for optimal foot mechanics. Opt for harder shoes like Converse or Keds runners rather than super-cushioned sneakers, and make sure your sandals have a strap around the ankle. It goes without saying that high heels should be avoided as much as possible, but if you must, go for a low, wedged heel to keep your body weight more evenly distributed front to back. Taking a few minutes a day to work on your feet will also make a world of difference. Your feet will feel alive, supported, and adequately springy which will positively affect all other body mechanics.

MARGOT MCKINNON, M.ED., is a Pilates and Movement Specialist, founder of Body Harmonics movement and health centres in Toronto and London, ON, and is the creator of an internationally recognized Pilates & Movement Teacher Training program. Margot has been at the forefront of helping people move well, teach well and be well since 1998, and has helped thousands of people transform their lives and careers through Body Harmonics’ unique whole-person approach to movement, health and well-being. Find out more at BODYHARMONICS.COM V I S TA M A G A Z I N E . C A

NORDIC NATURALS FOR VISTA SPECIAL PROMOTION

When You Get Outside, Stay Covered on the Inside with Omega-3S This year, I’ve felt pretty inspired to get outside. I’m STILL riding the wave of the majesty of the Winter Olympics; it’s had a huge effect on me. In terms of motivation, Olympic aspirations are an excellent reason to get out and enjoy the elements, but really, any reason is good enough. When you do get outside, here is why it’s good to stay covered on the inside with adequate omega-3 nutrition.

NICK NOLOBOFF Nick is a Senior Writer at Nordic Naturals and an Adjunct Instructor in the Humanities at Flagler College. He has studied psychology, writing, and the humanities for over 20 years, and combines these interests to educate individuals on trends and new research in the areas of natural health and wellness.

It’s hard to imagine a better nutrient to help promote activity throughout life than omega-3s. The benefits of these essential fatty acids touch virtually every cell in the body, and that’s true no matter what your age or stage of life. The crux of why omega-3s are so beneficial has to do with the composition of our cells, and how that cellular make up gets used to facilitate vital functions like cognition, circulation, vision, exercise recovery, and the all-important immune response. Without getting too deep into the science, imagine a spherical cell with a covering, kind of like the peel of an orange. That covering is the cell membrane, and it’s comprised of dietary fats—including omegas 3 and 6—that the cell draws on to activate signaling functions as different physiological needs arise.

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These microscopic repositories of fat might seem pretty insignificant until you consider just how many cells there are in the human body—about 60 trillion. Consuming enough omega-3s means that your cells will have the ability to address some of the major demands of physical activity, including the need for a healthy heart, arguably the most well-known benefit of omega-3s. Specific benefits for the heart include good circulation and blood vessel function, healthy triglyceride levels, and normal blood pressure. It’s no wonder that Dietitians of Canada and the World Health Organization recognize and advocate for the need to consume enough hearthealthy omega-3s. Physical activity also puts additional demands on cognition, focus, and vision. Think of just

about any sport you saw during these past winter games— ski racing, bobsled, hockey, snowboarding, curling—you did watch the curling, right? You’ll likely recall split-second decisions that took your breath away. Omega-3s play crucial roles in these functions too. Just one fat, omega-3 DHA, comprises nearly 20% of all the essential fats in the cerebral cortex, the brain’s centre for thought and action, where it promotes cell-to-cell communication. Even higher percentages of DHA are found within the retina of the eye. Finally, omega-3s help with one of the most overlooked aspects of any physical activity— recovery from exercise-induced inflammation. Within cells, omega-3s and omega-6 are each utilized to help the body respond to injury and stressors as part of a normal immune response. While exercise is a certainly good thing, adequate omega-3s intake can help the body recover quicker from the challenges you put it though. For all these active-lifestyle benefits, and so many others for growing kids, new moms, seniors, and anyone who wants to be healthy, staying covered with daily omega-3s is a very smart move.

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PURESOURCE FOR VISTA SPECIAL PROMOTION

Calming down with amino acids.

Amino Acids and Mood Neurotransmitters and our brain.

Neurotransmitters are vital for communication between cells. In the brain they are essential to our experiencing emotions and our ability to perform tasks requiring focus and memory. Imbalances in neurotransmitters may contribute to impairments such as anxiety, ADHD (AttentionDeficit Hyperactivity Disorder) or dementia. Many pharmacological drugs are designed to target various neurotransmitters. Natural therapies like amino acids can also be used for the same purpose.

Amino acids and our brain. Amino acids

DR. THALIA CHARNEY, MA NATUROPATHIC DOCTOR

are more than just building blocks for protein. In fact, some neurotransmitters are synthesized from amino acids while others are amino acids themselves. We can use specific amino acids, as well as our current understanding of neurotransmitter pathways, for therapeutic purposes. The following eight amino acids are currently used in complementary medicine to assist with a range of issues, including memory, focus, stress and depression: GABA, Taurine, Glycine, L-Theanine, Tyrosine, Phenylalanine, 5-HTP and Tryptophan.

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There are four readily available amino acids that are generally known for their calming effects. GABA is particularly popular, because it is our brain’s primary inhibitory neurotransmitter. It is fast-acting and often found in a chewable form for as-needed relief of temporary stress or stress-related insomnia. Other amino acids, such as taurine, glycine and l-theanine (from green tea) have similar effects to GABA. L-theanine is ideal for performance anxiety, because it helps us to relax and focus without sedating. This can be very helpful for students.

Getting motivated with amino acids.

If you are feeling unmotivated or unfocused, you may be low in dopamine and/or norepinephrine, two neurotransmitters known as catecholamines, or CATS for short. Norepinephrine helps us with focus and attention and stabilizes our mood. Dopamine raises our sense of pleasure and satisfaction. Addictive behaviours and chemical stimulants temporarily raise our CATS, but ultimately deplete them. L-tyrosine and l-phenylalanine are two amino acids that are precursors to (meaning they help manufacture) our CATS, thereby assisting with attention, focus and mood.

Treating the blues with amino acids.

Many people trying to avoid the side effects of antidepressant drugs turn to amino acid therapies such as 5-hydroxytryptophan (5-HTP) and tryptophan. Tryptophan converts to 5-HTP, which is the immediate precursor to serotonin, or our “happy hormone”. Not only can these amino acids potentially improve one’s mood by raising serotonin, but they can also aid with sleep, since serotonin ultimately converts into melatonin, an important hormone to regulate our sleepwake cycles. Tryptophan and 5-HTP may have some important advantages over prescription medications. For example, SSRIs, by preventing the breakdown of serotonin, can disrupt the production of important metabolites further down the pathway such as melatonin. This might explain why SSRIs disrupt sleep.

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Crave Worthy Vegan Treats

Q+A

PHOTOS BY LIZ ROSA

Q + A WITH ERIN IRELAND

Challenging the status quo and tempting taste buds is all in a day’s work for food reporter and bakery owner, Erin Ireland. This busy food activist, and momto-one, has a knack for making vegan meals magnificently mouthwatering. Founder and editor of itstodiefor.ca, she’s on a mission to change hearts and minds about plant-based eating and has amassed a loyal tribe of followers with her crave-inducing recipes. Those same recipes have also successfully sustained her pregnancy and helped bring up her baby on real, whole foods. Here, she tells us why this lifestyle is important to her and how it’s helping her and her family thrive. V I S TA M A G A Z I N E . C A

Q: You’ve been running a successful food site and a gourmet bakery company for years now. Your Instagram feed is, literally, to die for. What is your mission with the kind of food reporting you do? I’m passionate about raising awareness of the importance of plant-based eating because going vegan has changed my life (and life around me) in so many amazing ways. Specifically, the mission of my food reporting is to prove that plant-based eating is no compromise...it’s just as delicious (or more so), it’s easier and its benefits are never-ending. Everything that I do with the bakery, my Instagram feed and business in general, is geared towards this one goal, which has really helped me find focus and clarity in my life. If any given task or job is not helping ‘the mission’, I don’t put my energy towards it. It’s really helped me say “no” to opportunities that used to stress me out - because they were good causes and I felt compelled to do them. But you can’t do it all and I’ve come to realize this. Q: What motivated the switch from vegetarian to strictly plant-based eating a few years ago? The switch began when I watched Forks Over Knives. I couldn’t deny the science behind a plant-based diet. It was so clear that food really is medicine, and that

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certain superfoods can have the power to prevent diseases like cancers, heart disease and diabetes - and potentially even reverse them. I kept watching the documentaries (Cowspiracy, Earthlings, Eating You Alive, What The Health) and came to the conclusion that I couldn’t support an industry that contributes heavily to greenhouse gas emissions and harms so many creatures (100 billion land and sea animals per year). I’m anti-violence, and eating meat and dairy meant that I was not eating in alignment with my values. Q: You gave a compelling TEDx talk about the bias our food media gives to meat and animal products and suggested that celebrity chefs and food entertainment shows have a responsibility to include more plants. What were you hoping to achieve with that talk? I was really hoping that everyone from the new food blogger to the accomplished newspaper columnist would realize that everything they put out there has an impact - and that impact is either positive or negative. It’s one thing to consume food in private - but when we display our food choices in any form of media, that influence is being innumerably magnified. I hope my colleagues consider this impact and get to know the industries they’re supporting before advertising to their fellow citizens.

Q+A Erin Ireland with daughter, Roen.

“I couldn’t deny the science behind a plant-based diet. It was so clear that food really is medicine, and that certain superfoods can have the power to prevent diseases like cancers, heart disease and diabetes and potentially even reverse them.” Q: What kind of changes have you noticed in your health since becoming vegan? I’ve never had the kind of energy that I have now as a 34-year-old. In university, I was on a meat-heavy diet (I often tried to consume nothing BUT animal protein because, as an athlete, I’d been mislead to believe that this is what my body needed) and constantly felt hungry and tired. Getting up for morning volleyball practice was something I dreaded. I started drinking coffee in these years because I felt desperate for more energy - I even resorted to energy drinks at times. Nowadays, I jump out of bed at 6am and feel amazing. I also used to be a bottomless pit when it came to food. I couldn’t imagine feeling full. I think the whole time my body was lacking nutrients that I’m now getting in abundance on a plant-based diet.

None of the health professionals did during my entire journey. In fact, when I shared my story online, I was flooded with messages from other moms who raved about their experiences being pregnant on a plant-based diet. I ended up having an amazing pregnancy and birth experience...who knows, maybe the plant-based diet helped! To new vegans who are looking for diet information, I recommend reaching out to a plant-based dietician or nutritionist in your area. Doctors don’t have much nutrition training, so they aren’t the ones to ask. If you need help finding someone, head to your area’s local vegan Facebook group (I think most cities have one) and I bet someone can help point you in the right direction! Q: A lot of parents have fussy young eaters, have you run into any of those kinds of challenges with Roen?

Q: Since having your baby girl, Roen, over a year ago, you’ve been very transparent about eating a plant-based diet as an expectant mother and now raising your young daughter on that diet. What kind of guidance did you have through those stages and how are you making it work?

All babies have their fussy moments with food, Roen included. I think the important thing is to start them on the healthy types of foods you want them to be eating later on in life, like green smoothies. That way, green things will be normal to them and not some weird healthy food they’re unfamiliar with. I also try to feed Roen the same things we’re eating, minus the salt.

I think it’s easier than one might think. My older family doctor (who is not vegan) didn’t flinch when I told her I was vegan, and would be vegan, for the pregnancy.

Q: Everything you post is 100% drool-worthy and really shows off your creative flare in the kitchen. What advice do you give to other home cooks who V I S TA M A G A Z I N E . C A

are looking to go more plant-based, but are stuck in their routines? Thank you! I think it’s important to have a database of recipe blogs you can turn to for information and inspiration. I have a list of my favourites on my website if you’re interested. Also, fill your Instagram feed with the stuff you want to eat! Follow the recipe developers who are sharing amazing plant-based recipes and you’ll never be short of inspiration. Q: What are some of your favourite plant-based alternatives to animal products?

“My older family doctor (who is not vegan) didn’t flinch when I told her I was vegan, and would be vegan, for the pregnancy. None of the health professionals did during my entire journey.“

Oh gosh, the list is long! First of all, almond milk instead of dairy has changed my life. I went off dairy at age 19 to help reduce my constant stuffy nose and my adult acne - it helped tremendously. Nowadays, I make my own almond milk and it is truly the most delicious thing I consume on a daily basis. It’s nothing like the mass-produced boxed almond milks out there, so if that’s all you’ve tried, be open to the homemade version! It is unbelievably flavorful, creamy and actually tastes like almonds...not water! I have a recipe on my site if you’re interested. Also, cheese. There are so many great ones on the market these days. I’m obsessed with VioLife Parmesan cheese. It grates, looks, smells and tastes JUST like parm and it’s available across the country. Black Sheep Vegan Cheeze also has a ridiculously delicious ‘vouda’ (vegan gouda) that I just can’t get enough of. If you’re in Vancouver, make a point of getting your hands on some! Q: New veggie food trend you’re totally crushing on at the moment? Carrot lox! I’m blown away that cooked, marinated carrots can taste so much like smoked salmon. I’ve only ever enjoyed carrot lox on toast (at Roots + Fruits and TurF here in Vancouver) and it’s served traditionally with ‘cream cheese’, capers and red onion. Roots + Fruits really nails that fishy taste by adding shredded nori. As you go to take your first bite, you get a whiff of the ocean, which really makes it feel like you’re eating salmon.

ERIN IRELAND is a food reporter for a variety of outlets, including her site itstodiefor.ca, which serves to connect Vancouverites with the best, most ethicallyproduced food in the city. To Die For Fine Foods, an artisan baking company specializing in gourmet banana bread and lemon loaf, is the other half of Erin’s career that began four years ago in her home kitchen. In a past life, she lived in South Carolina and played four years of NCAA volleyball while earning a degree in broadcasting. Find Erin on Instagram @ERINIRELAND and prepare to drool.

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Q+A

Vegan Blueberry Cheesecake

Ingredients For the crust* • ½ cup soft pitted dates • ½ cup almonds • 1 tsp vanilla • ¼ tsp sea salt For the filling • 1 ½ cup raw cashews** • 4 tbsp fresh lemon juice • ½ cup melted coconut oil • ½ cup coconut cream • ½ cup maple syrup • cup frozen or fresh blueberries (divided) • ¾ tsp sea salt

Instructions 1 For the crust: add dates to a food processor and blend until a ball forms. Remove the date ball and process nuts the nuts until fine. Gradually re-introduce the blended dates to the dry mixture and add vanilla and salt. The crust mixture should stick together when you pinch it. 2 Line your springform pan (mine is 4" x 4.75") with parchment paper. For extra easy removal, add parchment paper "pull tabs" by cutting long thin strips of paper and placing them at the bottom of the pan and up along the inside of your pan. With your hands, press crust firmly into the bottom of your pan. Depending on the size of your pan, you may need to double the crust ingredients -- use your discretion. Aim for a 3/4" high crust. 3 For the filling, place all ingredients and 1/3 cup of the blueberries in a blender and combine. Pour filling into your springform pan. Tap the edges of the pan with a spoon to burst any air bubbles that will appear in the filling. Place cheesecake in fridge overnight to set. The shorter / shallower your cake, the less time it will take to set. Once firm, garnish with more blueberries (I used frozen). Enjoy!

Notes 1 If you're using a wider springform pan, double the crust recipe 2 If you're not using a high-powered blender, soak your cashew in hot water for one hour.

Banana Beet Nice Cream see the video for this recipe on VISTAMAGAZINE.CA

Adapted from MINIMALISTBAKER.COM V I S TA M A G A Z I N E . C A

FITFORTWOTV

MARTA & BROCK PICKEN are plantbased vloggers and parents of two littles from Guelph, Ontario. Their shared passion for health and

Recipes for Your Energy Fix! BY BROCK AND MARTA PICKEN

fitness resulted in the creation of “Fit For Two TV” on YouTube, where you’ll find almost 500 videos of healthy

These Magic Matcha Balls provide a great pick-me-up at any point in the day.

inspiration! Their mission has always been to inspire others to lead healthy and happy lives. You’ll find vegan recipes, home workouts, lifestyle tips, and more on their channel.  FITFORTWOTV

The naturally occurring sugar in the dates gives some quick energy, but the fat from the coconut oil allows for some sustained energy. The matcha gives a slowrelease of caffeine, while the theanine in the matcha improves focus and mental alertness. All of the ingredients blend well for a creamy texture, with a nice balance of sweet and bitter! The recipe can be made in a few minutes, and eaten immediately, although the balls firm up if given an hour in the fridge. Store them in an airtight container for up to one week, or freeze them for up to one month.

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Magic Matcha Balls Makes 25-30 balls

Ingredients • 16 dates • 2 tbsp hemp hearts • 2 tsp coconut oil • 2 tbsp cacao powder • 2 tsp vanilla extract (alcohol-free) • 2-3 tbsp matcha powder (for dusting the balls)

Instructions 1 Blend all of the above ingredients (except the matcha) in a food processor. 2 Roll into ping-pong sized balls, and then roll each ball in a plate of matcha powder to “dust” them.

Tangy Homemade Energy Drink Makes 3 ½ cups or 2 servings

Ingredients • ½ lemon • ½ lime • ½ orange • 2 cups coconut water • 1 tsp MCT coconut oil • ¼ tsp sea salt

Instructions 1 Using a manual citrus juicer, juice half a lemon, lime, and orange into a bowl. Remove any seeds. Add the coconut water, coconut oil and sea salt, and stir until mixed well. Who needs commercial energy drinks loaded with questionable, artificial ingredients when you can make your own delicious energy drink right at home, in minutes? This drink provides the perfect quick energy boost before a workout, and provides sustained energy from utilizing the fat from the coconut oil for energy during activity. Plus, with the electrolyte replacement from the salt and coconut water, it’s also perfect for post-exercise. The coconut water helps you to hydrate and is great at quenching your thirst! Mix it in minutes and take it with you in your reusable water bottle on your next family hike or bike ride. V I S TA M A G A Z I N E . C A

AMBASSADORS

If you're looking for inspiration on how to incorporate the latest health foods and supplements into your wellness lifestyle, you'll love our Vista Brand Ambassadors! These amazing IGers review cool products, make delicious recipes and offer their personal advice for being the healthiest you! Find it all on Instagram; just follow @vistamagcanada and #vistamagcanada. 48

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LEIGH MCSWAN is a certified Holistic Nutritionist. She’s the owner of Holistic Little Sprouts, a business that was created because her second son was a terrible eater! She dove deep into research and began studying picky eaters. Her son overcame his pickiness and is now a phenomenal eater. Leigh has been working with families ever since, taking kids from picky eaters to foodies, stress-free. Her online course, The Picky Eater Program launches this summer. 

HOLISTICLITTLESPROUTS

ANGELA WALLACE is a Registered Dietitian and a certified personal trainer who practices in Ontario. Angela runs her private practice nutrition and fitness consulting business and works part-time for the Guelph Family Health Study as an intervention coordinator. Angela is passionate about her profession and enjoys mentoring students as well as for the Dietitian’s of Canada's consulting dietitian's network. Angela loves sharing her passion for nutrition, fitness and food with others. 

EATRIGHT_RD

DELANEY HOLLEY is a 26- year- old, international model from the Ottawa Valley! Whether she’s bouncing between Toronto and Montreal, walking the runway in Germany, shooting photos in Italy or fitting garments in Portugal, Delaney strives to maintain a balance of professionalism, confidence and positivity, while focusing on physical well-being, work, education and volunteering. With her action-packed schedule, this former Miss Canada challenges herself each day to stay active and healthy no matter where she is. Cooking and baking nutritious and delicious recipes is something that compliments Delaney's lifestyle and fuels her body! 

DELANEYHOLLEY V I S TA M A G A Z I N E . C A

AMBASSADORS

A lifelong fascination with different cuisines, a thirst for knowledge, and an education from chefs around the world has translated into the Secret Chef’s thriving culinary enterprise. Infusing a creative edge into the simplicity of traditional meals, Chef MICHAEL DICKSON adds variety to the culinary landscape and satisfies every palette - from the most traditional of tastes, to the most adventurous foodies. From private cooking lessons to catering for Fortune 500 companies, Secret Chef serves up an unparalleled and memorable dining experience that keeps clients coming back for seconds. 

SECRETCHEFYYC

REBECCA COLEMAN is a food blogger and the author of "Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba," a vegan cookbook. Her blog is Cooking by Laptop: and it is about culinary experimentation, travel and Rebecca's passion for food and fresh ingredients. She has loads of cool videos on her Youtube channel CookingByLaptop. Check it out! 

REBECCACOLEMAN

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PALEO RECIPES

Waldorf Chicken Salad Collard Green Wraps Makes: 4 wraps

Ingredients

Picnic Ready

Recipes Celebrate spring with these seasonal, fresh recipes! BY KIRSTEN BUCK, RHN

Spring has sprung and you know what that means ... PICNIC season is here! There’s something so wonderful about being able to sit and eat outside in the sunshine. Whether you’re going to a community picnic or just gathering with a few close friends, it’s always nice to have options that are healthy, tasty and easy to prepare!

• 8 collard green leaves • 1 tbsp mayonnaise • 1 tbsp plain unsweetened coconut yogurt • 1 tbsp fresh lemon juice • 1 tbsp dijon mustard • salt and pepper to taste • 2 cups cooked chicken, shredded or chopped • 2 sticks celery, chopped fine • ½ cup red seedless grapes, halved • 1 apple, chopped • ½ cup walnuts, chopped

Instructions 1 Trim the stems off of the collard greens so it’s flush with the leaf. 2 Blanch collard green leaves (optional). Bring a large shallow pan with water to a slow boil. Add one leaf for 30-60 seconds then place the leaf in the ice bath for ten seconds. Repeat for every leaf. Set each aside on paper towel. 3 In a large bowl, mix mayonnaise, coconut yogurt, fresh lemon juice and Dijon mustard. Season with salt and pepper to taste. 4 To the bowl, add cooked chicken, celery, grapes, apple and walnuts. Stir until everything is coated and combined. 5 Stack two leaves on top of each other, fill with 3/4 cup of chicken salad mixture. Fold the bottom up over the filling, fold the sides in, and then roll tightly from the bottom up. Cut each wrap in half if desired. Wrap in brown paper and secure with ties if you’re taking them on the go. V I S TA M A G A Z I N E . C A

PALEO RECIPES

Seasonal spring produce is starting to pop up at farmers markets, making it the perfect time to utilize all of the freshest ingredients and I couldn’t be more excited. This time of the year you’ll find a variety of leafy greens, asparagus, herbs, radishes, sweet potatoes, rhubarb, spring onions and mushrooms! One of my go-to’s for a brunch picnic is my GrainFree Asparagus & Bacon Quiche! The filling consists of fresh, sautéed asparagus, sweet onion and bacon. I think it’s the perfect flavour combination. Traditional quiche can be time-consuming to prepare because of the crust. But, the crust in my grain-free quiche is simply made with layered, thinly-sliced sweet potato! Not only does this save on time, but it adds a subtle sweetness to compliment the saltiness of the bacon. This dish can easily be made the night before serving. It keeps well covered in the fridge and reheats wonderfully for breakfast. It also makes a nice, light dinner paired with lots of leafy greens. It’s even great served cold! If you’re looking for a grain-free lunch idea, try my Waldorf Chicken Salad Collard Wraps on the previous page! Collard greens are in season and using them as a wrap makes it easy to get those extra greens in! These wraps are perfect for packing up and taking on-the-go. The creamy, slightly tangy dressing, mixed with savoury roasted chicken breast and sweet grapes, makes for the perfect sweet and savoury combination. Adding walnuts, celery and crisp apple gives the salad a satisfying crunch as well! I was lucky to find very tender collard greens. If yours are more on the tough side, simply blanche them in boiling water for one minute and then dip them into an ice bath! Lightly blanching will help make the collard greens more tender, and also makes them easier to wrap!

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Grain-Free Asparagus & Bacon Quiche Serves: 3-4

Ingredients • 1 tbsp ghee • 1 small sweet potato, thinly sliced on a mandolin • 4 slices bacon • ½ small onion, chopped • 1 clove garlic, minced • 1 lb asparagus, chopped • ¼ cup coconut milk • 6 large eggs • 1 tsp dried thyme • 2 tbsp nutritional yeast (optional) • black pepper to taste

Instructions KIRSTEN BUCK

1 Preheat oven to 375 degrees F.

is a Winnipeg based Holistic

2 Heat ghee in a large skillet over medium-low heat. Add thinly sliced sweet potatoes and season with salt and pepper. Cook, stirring frequently, until slightly softened but still undercooked - about ten minutes. Overlap sweet potato slices around the base and up the sides of a 9” baking dish. Set aside.

Nutritionist, food lover, and founder of the popular blog and social media platform Buck Naked Paleo. She focuses on a nutrient dense,

3 In the same skillet, over medium heat, add bacon and cook until crispy. Remove cooked bacon and drain excess fat if necessary, leaving a small amount in the pan for the onion to cook in.

paleo approach to eating. Her contributions can also be seen on popular websites

4 Add onion and cook until softened and translucent - about five minutes. Add garlic and asparagus and cook for an additional two minutes. Add onion and asparagus mixture on top of the overlapped sweet potato slices.

such as The FeedFeed, Joyous Health, and The Food Network Canada. She is passionate about creating

5 In a large bowl, whisk together coconut milk, eggs, dried thyme, nutritional yeast, and a pinch of black pepper. Once combined, pour egg mixture into the pan and top with crumbled bacon.

delicious recipes using fresh seasonal food that inspire others to make healthy choices and

6 Bake until edges have puffed up slightly and top is just set with no liquid egg remaining, about 30-40 minutes. Let cool before slicing.

find confidence in the kitchen.  BUCKNAKEDKITCHEN

V I S TA M A G A Z I N E . C A

VEGGIE-FRIENDLY RECIPES

Easy, Zingy Pasta Salad BY BRITTNEY DESROSIERS, B.Sc. (HNS)

BRITTNEY

Spend less time in the kitchen and more time outside enjoying the spring weather with this quick and delicious pasta salad!

DESROSIERS is a health food blogger from Winnipeg, who is dedicated to sharing quick and easy recipes. Her interest in food and science led her to pursue a degree in Human Nutritional Sciences at the University of Manitoba. During her last semester, she created an Instagram account, Exploring Healthy Foods, to share her passion for nutrition and recipe creation. This quickly evolved into a blog where you will find many healthy recipes, videos and nutrition resources.

Spring means longer days, warmer temperatures and swapping out the winter produce for fresh, spring vegetables that shine brightly in my Easy, Zingy Pasta Salad. This nutritious, zesty pasta salad takes minimal time in the kitchen, allowing you more time outside, enjoying the beautiful spring sunshine. Asparagus and endive are in abundance this time of year. In this recipe, asparagus is boiled in the same pot as the pasta. This saves on time and cleanup, and also softens the texture to add a mild, fresh taste to the dish. This stalky green veggie is abundant in micronutrients like vitamin E, an important antioxidant that can help protect our skin and leave it looking bright and fresh this season. Endive is a delicate, leafy vegetable that has a crisp and slightly bitter taste. It offers a soft crunch in this recipe. Although mild in flavour, this spring vegetable is a powerhouse of nutrients. It’s full of vitamin C

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and fibre, which helps keep our digestion on track so we can enjoy lots of energy on these longer, spring days. And, of course, a pasta salad wouldn’t be complete without the pasta! Choose good quality, organic pasta that fits your dietary needs (gluten free, etc.) in the fusilli shape for a traditional pasta salad look. Enjoying quality pasta such as brown rice pasta, quinoa pasta and organic whole-wheat can be a part of a healthy lifestyle when eaten in moderation (like everything else!). Whole grain pastas are high in fibre, helping to keep you full and fuelled for an afternoon of fun. Frozen peas are added to this dish for a sweet flavour. They will thaw once added to the recipe but provide a cool and firm texture. Fresh peas can be used instead of frozen, if desired. A refreshing lemon dressing tops off this pasta salad for a light and fresh taste. This dish travels well in an airtight container and can easily be brought to a spring gathering, potluck or picnic!

Easy, Zingy Pasta Salad Serves 5-8

Ingredients • 3 cups uncooked organic rice fusilli pasta • 10 asparagus spears, each cut into thirds • 1 cup frozen peas • 1 endive, sliced into thin shreds • ½ cup cherry tomatoes, sliced • 2 tbsp basil, chopped Dressing • ½ cup apple cider vinegar • ¼cup extra virgin olive oil • 4 tbsp lemon juice • 2 tsp maple syrup • 1 garlic clove, minced • 1 tsp Dijon mustard • 1 tsp salt • 1 tsp pepper

Instructions 1 Bring water to boil and add pasta. Cook for approximately 8 minutes then add asparagus for an additional 2-3 minutes. Drain pasta and asparagus then run under cold water until it has cooled. 2 In a small bowl whisk together dressing ingredients. 3 In a large bowl add all pasta ingredients then add dressing. Gently mix everything together. Serve. V I S TA M A G A Z I N E . C A

GUEST CONTRIBUTOR

Eating Clean® Pioneer, Tosca Reno

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In Defence of Eating “Clean” BY TOSCA RENO, NEW YORK TIMES BEST SELLING AUTHOR, GEMINI AWARD WINNER, FOUNDER OF EATING CLEAN ®

Eating Clean pioneer, Tosca Reno, responds to the media backlash against “clean eating” and offers her balanced approach to the global discussion of dietary wellness. Lately, some media reports are simply confused about what it means to eat clean. So it’s time to draw the lines in the sand about an eating revolution founded with balance in mind and highlight what it is not - a global dieting phenomenon gone wrong. First, let’s get clear on what eating “clean” is really about. Eating Clean, a movement and way of life that I cemented in the minds of millions over 17 years ago, is best defined as a lifestyle to manage weight and wellness. It’s based on consuming whole, nutrient dense, well sourced, properly prepared, minimally processed foods. It is not about starvation, counting calories or trends, eating only raw, or avoiding entire food groups (unless you mean nutrient-devoid, engineered foods - those I wholeheartedly avoid). At its core, clean eating is about viewing every meal as an opportunity to flood the body with the nutrients it needs for optimal wellness. Specifically, the principles I set out to educate on include: • Eat five-six smaller meals each day. • Space these meals at 2½ - 3-hour intervals. • Base every meal on the macronutrients - protein, fat and complex carbs - for maximum wellness. • Avoid processed foods including refined sugars and flours.

• Drink three litres of water per day. • Don’t bother with counting calories - they don’t matter as much as nutrition and satiation does. • So, why has there been a mounting backlash in mainstream media about “clean eating”? Some say it attaches a moralistic attitude to food. Others say it encourages eating disorders and an unnatural fixation on nutrients to the detriment of people’s health, and some point to the movement as simply being a passing fad. I’d like to take a moment to address some of these sentiments. British food writer, Bee Wilson, in her article “Why we fell for clean eating” for The Guardian says, “clean eating could be considered a dysfunctional response to a still more dysfunctional food supply”. She’s right about the dysfunctional food supply, but not about the response. In her article, she concludes that clean eating is a movement whose premise is that normal food is unhealthy and has now muddied the waters of healthy eating for everyone else by planting the idea that a good diet is one founded on absolutes. Eating Clean, as I envisioned it, was never about absolutes, counting calories or avoiding entire food groups, as writer Olivia Blair implies in her Independent article “Is the Clean Eating Revolution V I S TA M A G A Z I N E . C A

GUEST CONTRIBUTOR

“Eating Clean, as I envisioned it, was never about absolutes, counting calories or avoiding entire food groups.” 58

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Over?” when she says, “Isolating and excluding food groups, I think, often does more harm than good”. Let me begin with the idea that isolating and excluding certain foods groups is harmful. Remember when mainstream science criminalized fat; blaming it for causing heart disease because the AMHA told us fat was bad for our hearts? So, we stopped eating fat - that’s an entire food group. Instead we were lead to believe that eating engineered fats, like margarine (loaded with hydrogenated fats), were supposed to be better for us. Rates of heart disease went up steadily. According to government statistics, heart disease is the number one killer of persons of all ages, races and ethnicities. “This idea that dietary saturated fats build up in the coronary arteries is complete unscientific nonsense,” states Dr. Aseem Malhotra, consultant cardiologist at London’s Lister Hospital. The Eat Clean lifestyle advocates eating fat, and plenty of it. In fact, the lifestyle advocates eating all healthy macronutrients. There is no starving or malnourishment encouraged. Yet, Blair calls eating clean “a recipe for an eating disorder”. In fact, many of the misinformed articles cite experts who associate the #cleaneating and #eatclean movement with eating disorders like “orthorexia”. Need a definition for that term? You won’t find one. It’s an invented term to describe people who have an unhealthy obsession with eating healthfully. In her article, Blair goes on to say, “I believe if people want to lose weight, exercise is far better for the body and soul.” This is just factually incorrect. There has never been a time that one could outrun the damage of a poor diet. Exercise is not the panacea for weight loss; it’s a component of it. Managing weight requires appropriate nutrition, sufficient movement and a healthy attitude towards food and life in general. Eating Clean has always been about lasting results. It’s a lifestyle, not a fad. Using the term “eating clean” is not intended as a moralistic strike against any groups of foods. Rather, eating clean foods, with an eye to understanding their value in the body and more practically speaking, in your health. This lifestyle has helped hundreds of thousands become well; this includes eating disordered people, who have appreciated the principle

of eating more to achieve a healthy weight. Many who have used food as a self care tool, through following the Eat Clean lifestyle, appreciate learning how to nourish themselves with what ultimately is a readily available, relatively inexpensive, medium - food. Ultimately, I’m happy for the discussions around Clean Eating that the recent media attention has sparked. If there are so-called wellness experts telling people to eat in a way that diminishes health, they should be called out. Thankfully this is not what’s happening by and large, since most wellness experts have helped thousands of people rethink a poor diet. The informed intention behind clean eating or eating clean should always prevail. Sometimes calling out the bad can highlight the good. Eating clean, for me, was the ultimate healing tool - a response to my poisoned lifestyle. I had become obese and ill through my own ignorance and overeating habits, consuming vast quantities of processed foods. Unwilling to address my emotions, I did the only “reasonable” thing at the time, eat myself to oblivion. It worked - for a while - until the scale revealed that I was obese and I was flirting dangerously with Type II diabetes and heart disease. I had become ill and depressed. Eating Clean was originally adapted from the preparations that bodybuilders and physique competitors undergo to get lean and ripped. I learned about eating lean protein, complex carbs from veggies and healthy fats (essentially a well rounded diet), and it worked! My body dumped 85 pounds of fat, packed on 20 pounds of muscle and I got shredded. I knew I had to share my experiences with the world. I modified the Eat Clean revolution to a growing audience of mostly women who wanted to lose weight and look and feel fabulous, no matter what their age. And, with my guidance, they did - in droves. The Eat Clean series of books is sold internationally, helping millions achieve wellness. Eating Clean has always been a lifestyle way of eating that embraces the best, nutritionally dense foods have to offer. We can find this nutritional density in properly prepared foods like bone broths, fermented foods, soaked and fermented grains, nuts and seeds. It is abundant in plants. Foods that deliver

the nutrients needed by the trillions of cells in the body to function optimally are the best foods for you. Eating clean is not an all-or-nothing ethos; if I want to eat cake, I do. If I want to drink a glass of wine, I do. It’s a way of approaching food as a defence against our current way of eating that, as Wilson accurately states, “is slowly poisoning us”. Eating Clean® and the Eat Clean Diet® are movements, books, words and intentions that have been built and nurtured, to this day, with a goal to heal ourselves through consuming whole foods. They are my life’s work. They are brands and trademarks that I strive to protect. They are part of the growing revolution of people seeking to educate themselves, take action and feel better. They are my voice and my intention every day and the way I choose to serve at my highest and best. V I S TA M A G A Z I N E . C A

CLARITY RADIO FOR VISTA SPONSORED CONTENT

Moving Forward Scientist and inventor, Bryan Farnum, outlines how his cutting edge technologies are working to help fight environmental cancers and save lives.

BRYAN FARNUM

Bryan recognizes that taking supplements is not the only answer. Unfortunately, many people will inherit genes through their bloodline that will not bring them good fortune with respect to health, not to mention environmentally triggered diseases that are on the rise, particularly when we speak of environmental cancers. This is becoming more and more of a problem each and every day. It’s really important for all of us to become more active in seeking knowledge on how to eat and exercise correctly and how to make wise choices in life. Some choices in life cannot be avoided, such as firefighters who work with chemicals to put out fires, only to end up one day with an environmental cancer. Bryan is at the completion stage of developing a compound that he believes will cure up to 95% of all environmental cancers. The technology for this cure stems from thinking outside the box. At

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first, when most scientists look at the mechanics with respect to chemical synthesis, they will say: “That is not possible!” only to be shown by Bryan that it is possible. Bryan has a 100% success track record to date with respect to all of his patent filings. He knows that his cure for environmental cancer patent will be approved and will be shown to be very unique. In prior Vista Magazine articles, Bryan has mentioned that he has developed, and fully patented, a very unique urine cancerscreening test. This test will have the capability of screening for early cancer detection, earlier than all other tests currently available. This test will show, on a yoctomolecular level (10-24), whether or not there is any type of active cancer anywhere in the human body. This very simple test interacts with a certain group of gases that are released into the urine when cancer is coming into the body. Oncologists will also be able to use this test to determine if their patients’ cancers are in

remission and also to determine if their cancer treatments are working. This test detects a positive charge in the urine with the presence of certain gases. Bryan says cancer is the only disease that is capable of turning urine into a positive charge. In addition, Bryan has also developed a separate, patented chemical sensitivity test to show whether or not drugs and/or supplements are generally safe for human consumption. Bryan suggests that we all live a life of not worrying about the future, but to embrace your beliefs that bring harmony to oneself and to others. He reminds everyone that the best way to detoxify one’s body is by exercise; there is no better way. And he encourages everyone to join him Sundays on clarityradio.com, when he speaks of cutting edge ideas and technologies. To learn more about Bryan visit CLARITYRADIO.COM or email your questions to WFOFFICE999@GMAIL.COM

Candice Batista

A DAY IN THE LIFE

Environmental journalist and TV producer, Candice Batista, has been bringing green to the mainstream for the past 15+ years. As a wellness lifestyle producer and eco-expert for Canada’s Marilyn Denis Show and founder of TheEcoHub.com, she’s always on the hunt for people, products and stories that help Canadians reduce their eco footprint. Q: You’re on a mission to empowering people to shift habits and live more mindfully. What’s the one daily habit you’ve adopted over the years that you believe to have the biggest positive impact on the environment? I think overall the biggest impact is the fact that I don’t use plastic in the kitchen at all. I use silicone bags for food storage (in the fridge and the freezer), and to keep foods fresher longer, I use beeswax wraps. Both are non-toxic, easy to find and have a major impact on the amount of waste we generate in our homes. I also have lots of reusable bags. I use these in place of plastic shopping bags and I take smaller ones to the grocery store to pack things like tomatoes and avocados. When I see people using plastic bags to bag bananas, I want to scream! Why are you bagging bananas? They come in a hard skin. Those plastic bags the grocery stores provide are my BIGGEST pet peeve. They have a life span in your home of about 12 minutes. You bag your bananas, bring them home, take them out of the bag and then toss the bag in the garbage. It’s the worst. We are so programmed to believe that we need these items, when in fact we really don’t. Q: You lead a busy life as TV producer and resident eco-expert on the Marilyn Denis Show, as well as running your own digital media company called The Eco Hub. How do you make the time to keep both of these professional passions alive and well?

I am not going to lie; it’s tough! My day job is very demanding; we are on super tight deadlines and work in a high stress environment. But, I work with the best in the biz, so it helps. To work in TV you need to have a passion for it! It’s a tough gig, but it can also be a very rewarding one. When it comes to The Eco Hub, it’s a labour of love. It’s a LOT of work. A LOT! But it’s worth it. I’ve always been an eco advocate, even as a small child, so it’s a very natural fit for me. Q: What’s the most rewarding part of your role as an environmental journalist? When I give a talk and see someone have an “AHA!” moment. Changing even one person’s mind is very rewarding! Q: What’s on your nightstand? • Tata Harper Body Oil (it smells like heaven) • Province Apothecary Sex Oil (well, just because) • My Kindle • The Five-Minute Journal (if you haven’t heard of it, it’s an essential) For a list of some of Candice’s favourite DIY Spring Cleaning Solutions, visit VISTAMAGAZINE.CA

CANDICE BATISTA is an award winning Environmental Journalist and one of Canada’s leading eco advocates. Her career spans national and international media outlets, where she has used her background in environmental studies and media & communications to produce and report on various environmental and climate issues for primarily television and digital audiences including Huffington Post, The Globe & Mail, The Weather Network, CityTV, Rogers Television, The Pet Network, iChannel, and CTV, where she is currently the National Eco Expert for the stations number 1 daytime talk show, The Marilyn Denis Show. Learn more about Candice and her mission at THEECOHUB.COM V I S TA M A G A Z I N E . C A

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