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.

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 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.

I 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.

Nice Cream

I’m loving the raw food recipes I’ve been sampling as I continue with my nutrition course.

You can’t be perfect though, and sometimes I just want to leave the uber-healthy green smoothies behind and indulge in a messy, gooey, rich and delicious dessert. But a dessert that won’t make me feel unhealthy and bloated and give me a sugar rush. Well, The raw food recipes I’ve been experimenting with have got that covered too.

Let me introduce you to Nice Cream.

Nice Cream

  • 3 frozen bananas cubed
  • Splash of maple syrup
  • One T coconut cream
  • Two T raw cacao for chocolate (strawberries, raspberries, blueberries etc. for other flavours)

Blend all ingredients together and indulge in this rich, delicious ice cream-like dessert that is actually good for you!

Homemade Raspberry Vinaigrette

My MSG free journey is coming along pretty well. Of course there have been a few surprises along the way. One of the surprises was the realization of just how much MSG has infiltrated our lives by being in almost every prepared product on the shelves of the grocery store. This annoying little toxin is in so many every day items that you really have to re-think almost everything that goes into your mouth. An example is that I had to toss out my minty fresh, flavour enhanced toothpaste and am now brushing my teeth with a coconut oil/baking soda mixture. Oddly enough, I’m finding that I have fresher breath with this natural cleanser. I can’t wait until my next trip to the dentist for a cleaning to see what the verdict is on my new found oral hygiene. But I digress.

What I really want to talk about is salad dressing. Do you know that it’s pretty much impossible to buy a commercial salad dressing without a liberal dose of MSG added? I’ve looked and looked and haven’t been able to find one (If anyone out there knows of one please leave the brand name in the comments section below). So, I’ve been making my own dressing at home…much like I’ve been making my own everything on this journey. The TV show Little House on the Prairie that I used to watch as a teenager has been popping into my mind as I make all of my meals from scratch in my little galley kitchen. I used to love watching the show and all of the homesteading that was just part of life back then. Oops, digressing again.

tossed salad with raspberry vinaigretteSo salad dressing! I’ve concocted what I think is a winner.

Such a winner that as I eat my delicious, wholesome salad, I wonder why I ever bought that preservative filled, MSG laden store-bought dressing in the first place.

Here it is:

Raspberry Vinaigrette

  • 1 cup fresh raspberries
  • 2/3 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 tablespoon maple syrup

Drizzle this over a salad of mixed greens, pecans, goat cheese and fresh raspberries for a big plate of yum!

Snowfall & Soaked Oats

Our unusually snowy Vancouver winter continues, giving me beautiful photo ops like this..

and also making me crave some good, wholesome, stick-to-your-ribs breakfasts to start the day before putting on my winter boots and trudging through the snow.

Luckily I’ve been Pinteresting and found out about soaked oats. Soaked oats are amazing! Tasty, healthy and wholesome. Top with fruit and nuts and you’ve got a hearty breakfast that will power you through the toughest Canadian winter morning.

Banana Pecan Soaked Oats

  • 2 cups steel cut oats
  • 2 cups almond milk
  • 2 T full fat yogurt
  • 2 T shredded coconut flakes

Top with Sliced banana, pecans and drizzle with pure Canadian maple syrup.

soaked oats with banana

MSG Free

I’ve been learning a lot about MSG lately and none of it is good. Did you know that MSG is an excito-toxin that does a bunch of terrible things to our bodies? First, it contributes to ADD, mood disorders and the “dumbing down” of our society by causing neurons in our brain to fire too quickly. It also exacerbates Alzheimer’s disease when eaten in excess (and, since it’s in everything, it’s very easy to unknowingly eat in excess). And, as an explanation of why North Americans are getting bigger and bigger as time goes on, it suppresses the mechanism in our brain that tells us when we’ve had enough food. Oh, and to top it all off, this cheap little flavour enhancer is addictive too. Clearly big food corporations aren’t interested in our health and well-being – only their profits – by adding MSG to literally every processed item in our food supply.

So, after reading all of this, I’ve decided to eliminate MSG from my diet and I’m discovering that it’s literally everywhere, hidden behind some very sneaky labeling in a lot of cases. It was even in my toothpaste, vitamins, vegan protein powder and “healthy” granola. Basically, if a food is processed and packaged, it’s got MSG in it. So I’ve realized that the only way to avoid this nasty little toxin is to make my own food for every meal.

I’ve been doing just that and it’s been a wonderful experience the past few days. Time consuming for sure, but the food I end up with is wholesome, yummy and, most importantly, real. It tastes like the food I ate as a child when we picked our own veggies out of the garden, added butter and salt and chowed down. No health-robbing chemicals needed.

I’m looking forward to sharing all of my healthiest and prettiest raw, MSG free recipes here as well as any changes I notice as I go along.

There’s nothing more important than nourishing our bodies with delicious, healthy food made with love. I’m excited to be on this journey and to share it with you.

Happy Valentines Day ❤

Chocolate & Blueberry Chia Pudding a Deux

chia puddingAre you looking for something sweet, dark and delicious to serve your Valentine in a few days?

How about a delicious chia pudding to share?

This easy parfait consists of the following two recipes layered with frozen blueberries and a little dusting of coconut flakes to top things off. It’s a yummy, healthy and energizing dish. Perfect for Valentines. 

Blueberry Chia Pudding

  • 2 cups almond milk
  • 1 bananas
  • 1/2 cup chia seeds
  • ½ cup blueberries, fresh or frozen

Chocolate Chia Pudding

  • 2 cups almond milk
  • 2 bananas
  • 1/2 cup chia seeds
  • ½ cup organic nut butter
  • 3 T raw cacao

chia pudding

Here’s to a happy, healthy Valentine’s Day xo