Monsanto and our wheat supply

Do you ever find it strange that so many people in the past few years have developed a gluten/wheat intolerance? I can’t help but think back to my childhood, teen years and even 20’s and 30’s, when hardly anybody had an allergy to anything. I don’t even remember hearing the word allergy when I was in school. Granted it was a small, country school, but still. It feels like every other person I chat with today has a sensitivity/allergy/intolerance to something in their diet, or leaky gut, IBS or another illness of the digestive tract. All of this has made me wonder just what is going on in with our health these days. Then I stumbled on an article last week that could explain the problems and issues and ill health that so many of us are currently experiencing. The topic of the article was Glyphosate.

What is glyphosate? It’s a poisonous weed killer that conventional grain crops are now sprayed with a few days before harvest time. In fact 95% of farms in Canada’s prairies are spraying this GMO Monsanto poison…oops, I mean product on their crops.

Why is it sprayed on crops? Because it kills the crops and they dry out and die, making harvesting them easier, faster and more profitable for the farmer. The only problem is that the glyphosate residue is all over the grain and stays there until we eat it. Now I’m not a scientist but, considering how much grain we eat, we are probably being dosed with a Monsanto pesticide almost every day of our lives. Not good. Not good and not natural and a probable explanation for all of the health problems mentioned in the second paragraph.

What crops are sprayed with glyphosate? Here’s a list of conventional crops (organic are okay) to avoid. All of these crops are currently heavily dosed with glyphosate:

  • Lentils
  • Corn
  • Wheat
  • Soybeans
  • Millet
  • Flax
  • Rye and buckwheat
  • Canola
  • Peas

I don’t know about you, but I find that a very depressing list. Not only are some of my favourite foods on the list, but some of the items on the list are in almost all packaged food, meaning this Monsanto pesticide is heavily embedded in our food supply.

When glyphosate is ingested it upsets the all important balance of good bacteria in our gut, probably contributing to a host of health issues and may compromise our immune system as well. 

What can we do to get glyphosate out of our diet?

  • Make sure to only buy organic when it comes the list sprayed crops.
  • Buy local as much as possible as small, organic farms don’t use Monsanto products.
  • Eat rice instead of wheat or rye
  • Don’t use canola oil in cooking or as salad dressing
  • Don’t eat soybeans as all are pretty much GMO or sprayed now-a-days
  • Email this address and tell them that it’s not okay how Monsanto is affecting our food supply

When you’re searching for safe grain products, avoid conventional agriculture and packaged food with suspect ingredients.

 It make take a little effort but your health is so worth it.

Spring flowers and chia pudding

Vancouver is blooming and I just can’t get enough of all of the beautiful blossoms and their sweet scents.

My current favourite activity is leashing up my dog, hitting the beach and breathing in the floral wonderland around me. Nature’s aromatherapy has opened up shop in my hood. The light pink cherry blossoms that were lining our streets have loosened from their stems and glided down to cover the ground in sweet little pink petals. Luckily fushia Azaleas have taken their place, as well as a plethora of other blooms.

I am fully in flower-loving glory.

And what is the perfect food to snack on when admiring the explosion of pink petals?

Chia pudding. Here is a quick and easy recipe:

Banana Peanut Butter Pudding

  • 2 bananas
  • 2 T. peanut butter
  • ¼ cup chia seeds
  • 1 T. flax seeds (optional)
  • 2 cups almond milk (or non-dairy milk of your choice)

Blend ingredients together. Let still overnight. Enjoy.

Beginning a Meditation Practice

I tried meditating once about 7 or 8 years ago. All I remember about the experience is sitting in a candlelit room with a bunch of strangers and having the instructor softly tell us to “empty our minds” over and over again. Every time she instructed us to do this, my teeth clenched a little tighter. You see my mind was full of random thoughts that were ping-ponging all over my brain and refusing to go away, no matter how hard I fought against them. It was a very frustrating experience so I proclaimed myself “bad at meditation” and didn’t try again. Until now. I’m not sure what sparked it but I have become fascinated with meditation recently and I now know that emptying our minds is not necessary, or even necessarily recommended, for a fulfilling meditation practice.

Why have I finally started flirting with meditation? For so many reasons but I guess a few of the main ones are these:

  • The feeling that so many of us live in our heads, cut off from the signals that our bodies are valiantly trying to give us.
  • Sleepwalking through so much of my day, not feeling present and not fully experiencing my life.
  • Internet addiction. The opposite of being mindful and present. Next time  you’re out in public, on transit or just walking down the street, really observe how many people are glued to their phones, missing out on the real world around them.
  • I’ve heard it can be anti-aging (anything to keep the botox and fillers at bay!)

And I’ve been practicing on my own in my little living room. I’ve been lighting candles and playing rainforest music in the background to set the stage. Every time I meditate, I find it easier to sink into my body. Memories of old pain come up once in awhile and I sit with it and accept it and listen to what it has to tell me. Sometimes the pain comes up several times before it goes away. I’m patient and loving and stay with it until it transforms into something else (even if this takes days or weeks).

Also, I’ve recently learned how to do a Loving Kindness Meditation and I’ll like to share it with you:

Loving Kindness Meditation

This practice involves silently repeating phrases that offer good things to yourself and to others.

  1. You can start by thinking about your own goodness—remembering things you have done out of good-heartedness and celebrating the potential for goodness we all share.
  2. Silently repeat phrases that reflect what we wish most deeply for ourselves (and others). Traditional phrases are:
    • May I live in safety.
    • May I have peace and joy in my life.
    • May I have good health and freedom from pain.
    • May I live with ease.
  3. Say the phrases with enough space and silence between so they fall into a rhythm that feels natural to you.
  4. Each time you notice your attention has wandered, be kind to yourself. Notice the distraction and either let it go or realize that it is here for you to stay with and, think about. When you’re ready, come back to repeating the phrases without any judgement toward yourself.
  5. After some time, visualize yourself in the center of a circle composed of those who have been kind to you, or have inspired you because of their love and guidance. They are your circle. As you visualize yourself in the center of it, experience yourself as the recipient of their love and attention. Keep gently repeating the phrases of loving kindness for yourself.
  6. To close the session, let go of the visualization, and simply keep repeating the phrases for a few more minutes. Each time you do so, you are transforming your old, hurtful relationship to yourself, and are moving forward, to a presence full of love.

And that is it. A simple, loving-kindness meditation. If you try it, please let me know how it goes in the comment section. Namaste xo

The perfect yoga pose

A friend and I took a break in our Sunday beach run to do a few yoga stretches today. Here is one of the pics.

When I look at this photo I see a woman being goofy, maybe dancing in the rain, but what I’m actually doing is falling out of a yoga pose. A pose that I couldn’t quite master, no matter how hard or how many times I tried. I remember thinking, after failing again and again, that I had two options, get angry with myself or laugh at the situation. Clearly I chose the latter.

Thinking back to when I started practicing yoga about 15 years ago, I approached my practice with a humourless quest for perfection ~ hyper-extending my legs and frequently checking my neighbors with a sideways glance to see if I was doing better than them. I couldn’t have been more misguided if I tried. It took years for me to realize that yoga wasn’t at all about perfection or even form sometimes. It was about showing up regularly and making a commitment to starting a journey with myself. It was about relaxing into and accepting myself ~ my body, my limitations ~ and even laughing at and learning to love myself. And when I realized this, that is when my yoga practice finally opened up and became a source of joy for me. So here’s to falling out of crooked, imperfect yoga poses and loving it because every stumble is an important part of the journey. Your journey. Namaste.

Farm Fresh Greens

One of the basic philosophies of the raw food movement is that since humans evolved from primates, our most natural and health giving diet consists mainly of fruit. I love that philosophy…in theory.

Fruit is sweet and luscious and so delicious that I wholeheartedly embraced this way of eating  for the past few months. I embraced it until I noticed that I began severely lacking in energy and I kept getting sick (three times this winter compared to my usual one), and my skin wasn’t looking better, as all the raw food lessons, books and articles said it would. In fact it was looking a little worse. And I was craving protein. Even as I was studying my “Peak Performance” lesson which stated that protein was over-rated, I was severely craving protein…Something had to give. And so it did.

One day the image of a succulent, savoury piece of salmon wouldn’t leave my mind. No matter what I did or how I tried to lead my thoughts down another path, a path filled with raw carrots and bananas and mangoes, I couldn’t stop thinking about salmon. So, after much deliberation, I did what I had to do. I had to be real with myself and admit that the 80 -100% raw vegan life is not for me. Then I went out a bought the biggest wild salmon steak I could find. I jogged home with it, ripped my coat off, raced to the kitchen and covered my fish in lemon and capers and a thin layer of mayo. Then I proceeded to slow cook it at 180 degrees. The aroma was heavenly.

A little later as I was eating my succulent salmon, I remembered my love of fresh, local food and how energized and awesome I feel when eating food that isn’t pumped full of preservatives and has travelled halfway around the world to get to my kitchen.

I also really loved eating all of the recipes filled with sweet tropical fruit, honey and maple syrup but clearly I was consuming a bit more sugar, even if it was natural sugar, than my body could handle. So, as much as I like the ‘gorilla food’ theory there is also a theory that you should be eating food that is natural to your environment. So, if you’re living in the Yukon it would not be natural for you to be chowing down on kiwis and pineapple and if you’re living in Vancouver, eating wild salmon and greens and fruit that is indigenous to your environment would be the healthiest fare. Makes sense to me.

So, after a visit to the local farmer’s market, where I found the freshest greens and spouts I’ve tasted in a while, I have a farm fresh salad to share with you.  Enjoy.

Farm Fresh Greens

  • 1 cup fresh organic spinach or greens of your choice
  • 1 heirloom tomato
  • 1/4 cup minced scallions
  • 1/4 cup various sprouts
  • sprinkle of Manitoba Harvest hemp seeds
  • Dressing of olive oil, apple cider vinegar, mixed herbs and fresh apple (all ingredients to taste, blended together)

Nothing beats the taste of home.

Thai Prawn Curry

It’s a lazy, rainy Sunday in Vancity.

So instead of the epic walk on the beach with my dog I had planned, I’m spending the afternoon in the kitchen making something to help me feel warm, cozy and content this afternoon.

I’ve avoided making curry in the past as the ingredient list seemed way too daunting. But I finally decided to take the plunge, and creating a delicious curry was not at all as complicated as I had thought it would be. This is my own recipe (with my neighbor Cecilia’s help) and it’s pretty yummy, especially on a cold, rainy day.

Thai Prawn Curry

  • 1/2 cup prawns
  • 1/2 cup medium firm tofu
  • 1 cup Thai Kitchen full-fat coconut milk
  • 1 T curry powder
  • 1 T minced ginger
  • 1 T sweet chili sauce
  • 1/2 cup cubed onions
  • 1 clove garlic, minced
  • 1/2 cup cilantro
  • 1/4 cup Thai basil
  • 1 cup thinly sliced red bell peppers
  • 1 cup chunked sweet potato
  • 1 T olive oil

Toss everything in a saucepan and sautee until sweet potatoes are soft, add prawns and basil at the very end. Pile on top of rice and you’re done.

It always smelled like it was raining outside, even if it wasn’t, and you were in the only nice, dry, cosy place in the world.

J.D. Salinger