How To Make A Green Smoothie

by Sofia @ Fort Langley Colonics

Sat May 24 16:08:24 PDT 2014

    How To Make A Green Smoothie   Green smoothies are quick and easy to make and only require a blender, a sharp knife and cutting board. Making a delicious smoothie with a thick, creamy texture is an art. They are also an amazing preparation for Colon hydrotherapy.  Detox & Cleansing All fruits and vegetables facilitate detox. Be sure to use only organic ingredients in your smoothie recipes, avoid animal products, dried foods and additional sweeteners during your detox and find a workout routine that works for you. When it comes to making the “ultimate” detox green smoothies, I use dandelion greens and citrus such as orange, grapefruit, lemon and lime. If Need Sweetness If you need a little sweetness to make it palatable, try adding a tablespoon of organic raw honey (keep it raw to keep the enzymes and nutrients in tact) or a few organic (pitted) dates. Just be mindful of how much sugar you’re adding. 6-10 drops of liquid stevia will also sweeten it up a bit without adding any extra sugar.

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Roasted Mushroom and Squash Pockets

by Rachel @ The Conscious Dietitian

Fri Dec 20 08:11:09 PST 2013

Christmas is upon us and where there is Christmas, there is feasting. Thinking of a meatless option that even my grandparents would eat can be a challenge. No tofu burgers or nut loaves here. I’ve been sorting through recipes and this one may make the Christmas cut. “Adding squash to your Christmas menu ensures that you are eating with the seasons. Squashes are often harvested before the frost and can last for months in storage. Squash is a great source of potassium, magnesium and folate.” Eating with the seasons can be difficult in winter. It takes some preparation and maybe some sacrifices of our favourite foods. In BC some local winter vegetables include winter squashes, pumpkins, spinach, watercress, shallots, rutabaga, potatoes, radishes, garlic, fennel, eggplant, carrots, beets, arugula, celery and celeriac. And don’t forget, cultivated mushrooms can be enjoyed year round. This recipe was adapted from Joy The Baker. The olive oil crust with seeds is what got my attention. But once you cook these pockets up, it is the filling that takes centre stage. Recipe for Roasted Mushroom and Squash Pockets This is a great dairy-free holiday recipe. The olive oil crust will sure impress your holiday guests.  For […]

Probiotic Yogurts: Effective or Not?

by NOVA Probiotics @ NOVA Probiotics

Tue Sep 23 09:43:51 PDT 2014

  Most yogurts that are sold in supermarkets today are pasteurized, meaning all the live bacteria originally inside were killed through this process. Yogurts that contain probiotics have these probiotics added to them after pasteurization. Make sure these yogurts always say they contain “live and active cultures”, as probiotics are not efficient when dead. Also,...

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Simple Raw Date Fudge Balls {Vegan and Gluten Free}

by Rachel @ The Conscious Dietitian

Wed Mar 27 03:04:58 PDT 2013

Skip the chocolate hangover this Easter and try these delicious and easy Raw Date Fudge Balls! Chocolate eggs and Easter bunny’s have been occupying the supermarket shelves since January. I love my festive holidays as much as the next person but also like to try and keep my distance from the Nestles and Cadbury’s of the world as much as possible. “Although dates are unable to be sourced locally, they are a great alternative to sugar. They are also high in numerous antioxidants, vitamins, minerals and dietary fibre making then a great snack at anytime of the day.” This Easter skip that 200g chocolate bunny that is guaranteed to NOT be fair trade. Think twice about what that palm oil is doing in your chocolate, and if its worth devastating the orangutans rain forest so you can give into your sweet tooth. These Raw Date Fudge Balls are guaranteed to satisfy even the biggest chocoholics and just one of these sweet little treats usually does the trick! [print-me target=”#printrecipe”] Recipe for Raw Date Fudge Balls Makes 8-10 balls Recipe Source: My buddy Sam, APD Time To Finish: 15 minutes Ingredients for Raw Date Fudge Balls 3/4 cup dates, pitted 1/2 […]

Creamy Summer Slaw with a Yogurt Dressing

by Rachel @ The Conscious Dietitian

Sun Aug 13 10:21:59 PDT 2017

The summer markets are bursting with berries, stone fruit and fresh tomatoes. With the overload of delicious blueberries and wild blackberries, e sometimes forget about the more humble harvests. Cabbage springs into season in summer and has a lengthy season lasting over 6 months depending on the climate. Cabbage is also packed full of antioxidants and is an easy addition to summer salads, BBQs and stir-fries. I’m sharing one of my favourite recipes -Creamy Summer Slaw with a Yogurt Dressing, adapted from My New Roots Sarah Brittons’s Cookbook Naturally Nourished. Her version is a beautiful creamy autumn slaw, using seasonal Brussels sprouts and apple. I’ve revamped it to suit the summer months, showcasing one of the most undervalued vegetables on our shelves – cabbage of course. “The impressive amount of antioxidant phytonutrients in cabbage is one key reason why cabbage intake is liked to decreased risk of cardiovascular disease. Red cabbage is especially high in anthocyanin which provides cardiovascular protection.” I see many clients who have a hard time getting enough vegetables into their day. The minimum amount is 2 ½ cups of cooked vegetables per day or 5 cups of salad. Coleslaw is an easy way to switch up […]

Meet BC Dairy Farmers: The Gourlay Family

by @ [BCDairy] News or Article

Thu Jun 22 09:10:46 PDT 2017

Meet Raymond Gourlay and his family, located in Parksville, BC. Raymond and his family are local dairy farmers and cheese-makers dedicated to producing high quality dairy products.

How old were you when you knew you wanted to be a dairy farmer?

Choosing this path was quite a process for me  - as a kid I was pretty sure I didn’t want to farm. I went to university to study Christian Ministry but while I was there I worked on a dairy farm and started reconnecting with the industry. In my early 20s I began realizing my passion for agriculture, the local food industry and all the values of living on a farm, working in a family business, etc. My young family and I recently moved back onto the family farm and it’s a dream come true!

What do you love most about being a dairy farmer? Why?

Especially now that I have a son of my own, it doesn’t get any better than working on a family farm and being nearby for him all day. I love contributing to an industry I really believe in and working with family and a great team of employees. In our business, Little Qualicum Cheeseworks, we have the privilege of not only producing milk but turning it into cheese. Having so many different aspects to our operation definitely keeps the work exciting. Artisan cheese is really something that brings people together – our customers buy it for special occasions and to share with loved ones. I count it a privilege to create a product that not only sustains people but fosters those kinds of social connections.

What is the biggest challenge in dairy farming today?

The challenge that comes to mind immediately is the general public’s increased concern and the level of scrutiny applied to the dairy industry today. We feel it acutely as a farm that is open to the public, for free, on a daily basis. People want to know where their food comes from and how it is produced. That challenge is also our biggest opportunity though – we go to great lengths to create a farm that is a welcoming atmosphere to the public and is a genuine and transparent demonstration of modern dairy practices. We’re proud of our farm and our industry and thankful for the ongoing opportunity to show it off.

What’s one thing you wish you could tell consumers about dairy farming?

Happy cows make great milk. For all kinds of reasons, dairy farmers are always looking for ways to make their cows healthier, happier, and to reduce stress in the whole herd. We take animal welfare and milk quality seriously. We believe in our product and our industry and we’re proud of its contribution to our country as a whole.

How many hired staff do you have (part/full time)?

Given that we have a complex cheese-making operation and a tourism destination we have about 15 year-round staff with an additional 8 during the high season.

What family members are involved with your operation, and what are their responsibilities?

My grandparents are great brand advocates in grocery stores and at farmers markets; my Dad is our general manager; my Mom is our cheese plant manager (and president); my brother John is a herdsman, and brother Kevin is in university but working hard on the farm all summer; my wife just graduated from university and goes to markets periodically; and I work in cheese-making, marketing, and sales. It’s a family affair!

What is your primary breed? If it is other than Holstein, why did you choose this breed?

Most of our cows are Holstein but we’ve cross-bred to breeds like Brown Swiss, Guernsey, and Canadienne over the years, so there’s quite a bit of colour in our herd. I’d say there was a grand strategy but the cross-breeding is mostly just for fun!

Are you primarily dairy focused? Do you have any other animals, or are you involved in any other type of agriculture?

We first and foremost are a dairy farm, but my Mom has a thing for horses and our visitors love to see other animals so we keep a collection of animals like miniature donkeys, sheep, goats, rabbits, guinea hens, and more… all “lawn ornaments” as we call them!

What’s your favourite dairy product?

It’s got to be cheese. I always gravitate to the firm alpine-style cheeses made with raw milk – the kinds that have that thick rind and strong smell. We make two Swiss inspired cheeses: Raclette and Rathtrevor (Gruyere) and I could pretty much stick with them for life. I’m also crazy about this super rare Central-Asian beverage called Ayran; it’s a thin yogurt drink but instead of being sweetened it’s flavoured with salt. It sounds odd to our palette but it’s the most refreshing drink I’ve tasted!

Are your kids interested in continuing the family business? If not, what do they “want to be when they grow up”?

We’re at that point now where we’re the kids! We’re excited to continue taking on more responsibility on our farm and ultimately, continue to grow it into a business and a lifestyle that is attractive to our own kids when they grow up. 

Five Ways To A Healthy Gut – Prebiotics, Probiotics and Fermentation

by Rachel @ The Conscious Dietitian

Wed Jan 31 18:08:41 PST 2018

Why do we need to make sure our gut is happy? Our gut is filled with about 100 trillion bacteria, in fact, we have more bacteria cells in our body than human cells! We are only starting to understand all the functions this community of bacteria has– they crack open indigestible food for us, supply our gut with energy, manufacture vitamins, breaks down toxins and medications, and train our immune system. We also know that having a good supply of friendly bacteria can help prevent type 2 diabetes, obesity, anxiety and depression. Here are my top five ways to a healthy gut to help you be your healthiest self. This article was written for Aboriginal Healthy Living Activities run by ISPARC and SportMedBC. 1) Feed Your Friendly Bacteria The Right Food: We know that the good bacteria thrive off fibres, particularly fibres we call prebiotics. Prebiotics are food for the good bacteria or probiotics. Some of the best prebiotics include oats, legumes (beans and lentils), flaxseed, onion, garlic, rye, barley, chicory root, and dandelion root. Two Indigenous foods that are potent prebiotics include wild onion and camas, and these provide some of the oldest evidence of prebiotic food consumption in […]

What’s in Season? Plentiful Summer Season!

by @ [BCDairy] News or Article

Sat Jul 01 08:20:24 PDT 2017

July & August produce such a large variety of foods in BC, check out a few here!

What's in Season this Summer - July & August

The best time of the year for fresh fruits and vegetables are Summer months: July & August! Not only are there plentiful selections in the summer, but buying local always produces the freshest fruits and vegetables any time of the year. Visit our friends at WeHeartLocalBC.ca on their their in-season guide page!

JULY

AUGUST

Summer is perfect for BBQ's and dining el fresco! Try our Tandoori Chicken and Fresh Confetti Quinoa Salad recipes during the hot summer months.

Are you a Kindergarten/Grade 1 teacher in Vancouver or Surrey interested in healthy eating?

by @ [BCDairy] News or Article

Thu Aug 10 09:15:44 PDT 2017

If you teach in Vancouver or Surrey, you have the opportunity to take part in an exciting study! Researchers at UBC are studying the impact of the Food Explorers program on children’s willingness to try new foods.

Are you a Kindergarten/Grade 1 teacher interested in healthy eating? We have an exciting study to share with you. Researchers at the University of British Columbia are studying the impact of the Food Explorers program on children’s willingness to try new foods. If you take part in the study, you will receive a $100 mini food grant to teach the program, with no need to apply for a grant. 

What's required from the teacher

• Be willing to start the Food Explorers program in the Fall 2017 (shortly after receiving the mini food grant
• Complete online questionnaires at the beginning (Fall 2017) and end (Spring 2018) of the Food Explorers program on your experience teaching the program
• Help us send and collect consent forms and questionnaires for parents to complete at the beginning and end of the program
• Help coordinate two in-school assessments of diet in children in your class (~1 hour each time). Assessments will be conducted by researchers with minimal disruption to classroom activities.

To participate or for more information, please contact the research team at 604-822-1397 or email Gaya Murthy at food.explorers@ubc.ca

If you have taught the program in the past and choose not to in the 2017-2018 school year, you could participate as a control group. Control group teachers will receive $100 to be used for classroom resources.

Japanese Miso and Soba Noodle Soup

by Rachel @ The Conscious Dietitian

Mon May 13 13:41:27 PDT 2013

This is a regular dish in our household. Its super easy and adaptable. You can usually find some sort of vegetable in your fridge that would work perfectly with this dish. Miso is a little bit of a ‘superfood’, I use Genmai Miso as its made of brown rice rather than white, so it still contains the bran making it even more nutritious. None-the-less, miso is a great alternative to stock as the fermentation process undergone to make miso helps to create probiotics making our guts a happy place. “Miso is a great alternative to store bought stock. It has about half of the sodium content and the added benefits of the fermentation process.” The addition of seaweed (vitamin B12, zinc, iron, iodine and more) and sesame seeds (magnesium copper, selenium) also packs this soup full of nutrition and flavour. Serves 2. Adapted from Rebar Cookbook Ingredients for Japanese Miso and Soba Noodle Soup 4 cups water 1 tbsp mirin 2 tbsp soy sauce or tamari (optional) 75g organic soba noodles dry (1/3 of a pack) 1-2 carrots 3 shallots (green onions) diced 1 cup chopped kale or spinach 4 tbsp Genmai Miso 1 tbsp lightly toasted sesame seeds 1 […]

Milk Run BC 2018

by @ [BCDairy] News or Article

Thu Jan 11 14:43:18 PST 2018

Run, walk, wheel, or skate to promote school spirit, healthy lifestyles, and community involvement!

Milk Run is a 3 km run, walk, wheel, or skate promoting school spirit, healthy lifestyles, and community involvement. Schools are encouraged to use Milk Run as a fundraising opportunity for the school or a local charity. This year, Milk Run will be held Wednesday 25th April 2018.

Milk Run is organized by BC School Sports and supported by BC Dairy Association. BC Dairy Association supports Milk Run coordinators by providing a variety of prizes that are available at the time of asking (first come, first served). These items can be awarded to students and volunteers.

School registration will open on Thursday January 11 20167 until Wednesday 8th March 2018. Please use the online registration form to register your school for Milk Run 2018.

Vegetarian Kefir and Mushroom Stroganoff with Wild Rice

by Rachel @ The Conscious Dietitian

Mon Mar 03 13:36:02 PST 2014

Vegetarian Kefir and Mushroom Stroganoff. You have made it to this page either because you are intrigued, or confused. Yes Kefir in stroganoff! It’s really happening! Let me tell you all about it. “Kefir is a probiotic wonderland often containing 2-3 times more probiotic cultures than yogurt. Probiotics are important for good digestive health, and can also help to support your immune system.” If kefir is something you are not familiar with, here is a short intro. Kefir is a fermented milk ‘drink’ made from ‘grains’. I say ‘drink’ because the consistency is halfway between milk and yogurt. I say ‘grains’ because it is actually a symbiotic culture of yeast and bacteria. Sounds tasty right? To make it at home, you must obtain the ‘grains’ from a friend or a reputable source. Add milk and let it sit in a dark place and let the magic happens. Kefir has been around for centuries and is popular in Eastern and Northern Europe. It has also been consumed in Latin American countries such as Chili for over a century. It tastes much like yogurt and can be tangy, sour or effervescent. Most often it is used as a drink, but I prefer […]

Coriander Pesto Atta Wraps with Mushrooms, Feta, Capsicum and Fresh Salsa

by Rachel @ The Conscious Dietitian

Wed Mar 20 20:21:45 PDT 2013

The theme for this month’s Recipe Redux was Green With Herb Envy – with an aim to use a fresh green herbs in a nontraditional way. I choose cilantro to get a bit crazy with. This pesto recipe was inspired by the Rebar Cookbook which is hands down the best vegetarian cook book coming from Victoria, B.C. “Pepita’s, also known as pumpkin seeds, are popular in Mexican cuisine. Just 1/4 cup of pepitas provides you with 185mg of Magnesium. That’s almost 50% of your RDI” Coriander in place of basil is not the only twist. This recipe uses pepita’s (pumpkin seeds) in place of pine nuts for a solid crunch and a good squeeze of lime juice for some tang. I used parmesan cheese but if you wish to exclude dairy, a white miso paste is a good alternative. Any wrap or tortilla could be used but I chose to make Atta Flour wraps because it is a whole-wheat flour and they are super easy to make. [print-me target=”#printrecipe”] Recipe for Coriander Pesto Atta Wraps with Mushrooms, Feta, Capsicum and Fresh Salsa Serves 4 Recipe By Rachel and Rebar Cookbook Total Cook Time: 45 minutes Ingredients for Coriander Pesto Atta […]

Healing Leaky Gut Syndrome With Probiotics

by NOVA Probiotics @ NOVA Probiotics

Thu Oct 30 13:04:03 PDT 2014

  The intestinal lining is responsible for this common gastrointestinal disorder. Leaky Gut happens when the intestinal lining is more porous than normal, when large spaces appear in the gut wall allowing substances to leak out of the gut and into the blood stream. In such cases, substances like bacteria, fungi, parasites and partially digested molecules might dissipate through...

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Breakfast Bircher Muesli with Cinnamon, Honey and Grapes

by Rachel @ The Conscious Dietitian

Thu Sep 12 09:39:11 PDT 2013

If your like me and give the snooze button a workout before rolling out of bed in the morning, then listen up. There is a way to enjoy a delicious breakfast in the morning, without having to do ANYTHING. And by anything, I mean anything in the morning…. By putting away 5 minutes of your time the night before, whether it be between TV commercial breaks, facebook profile creeps, or ab crunches it will be well worth it come morning time. “Grapes of all colors – red, black and green – are a natural source of beneficial antioxidants and otherpolyphenols. One serving of grapes contains only 90 calories and is a good source of potassium and vitamin K.” Muesli is my usual go to in the morning, see recipe for Toasted Muesli with Nuts, Seeds and Dates, though Bircher muesli is great to keep things interesting. To make Bircher muesli you could use any muesli and soak it in yoghurt and milk/milk alternative overnight, but sometimes…. the muesli runs out. So grab your oats and get making. [print-me target=”#printrecipe”] Recipe for Breakfast Bircher Muesli with Cinnamon, Honey and Grapes Serves 1 tired human Recipe by Rachel Prep Time: 5 minutes […]

Probiotics For Diarrhea

by NOVA Probiotics @ NOVA Probiotics

Tue Sep 02 11:52:58 PDT 2014

  Probiotics to save you from the discomfort and embarrassment of diarrhea   Diarrhea is an extremely common illness, and everyone usually gets it about once a year. Diarrhea can be caused by many different things, the main one being intestinal imbalance. When the bacteria inside your intestines that digest your food are unbalanced, meaning...

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NOVA Probiotics, Now Available In 7 Pure Integrative Pharmacy Locations In Vancouver.

by NOVA Probiotics @ NOVA Probiotics

Thu Aug 07 19:37:34 PDT 2014

    Across Greater Vancouver and Victoria, Pure Integrative Pharmacy is probably the best place to find your prescription drugs, vitamins and supplements, your favorite personal care products and last, but not least, to get good advice from highly qualified employees working there. Like the founder and owner, Bob Mehr, said few weeks ago in...

The post NOVA Probiotics, Now Available In 7 Pure Integrative Pharmacy Locations In Vancouver. appeared first on NOVA Probiotics.

Blueberry Kefir Post-Workout Snack

by Rachel @ The Conscious Dietitian

Mon Oct 16 10:05:03 PDT 2017

Every day there is new research emerging on the importance of our gut and resident microbes. From influencing the risk of diabetes to obesity, and anxiety to depression, we know that our tiny little microbes rule our world and we are just starting to understand how to keep them happy. Kefir is a fermented milk drink which contains a large number of beneficial bacteria; aiming for at least one fermented food a day is a good habit to get into and helps ensure a healthy colony of good bacteria is residing in our gut. Alongside the beneficial bacteria, this Blueberry Kefir Post-Workout Snack also has the perfect ratio of carbohydrates and proteins for a post-workout snack. By offering a quick refuel and a load of beneficial bacterial this post-workout snack really can be, and should, enjoyed at any time of the day. “Kefir typically contains three times the amount of probiotic cultures than yogurt and uses 10 to 20 different types of probiotic bacteria and yeasts while most yogurts use only a few. Kefir offers around 40 billion probiotic organisms per half cup.” Diet plays a huge role in making sure our beneficial bacteria are thriving, and the food that […]

Roasted Vegetable Buddha Bowl with Kale Pesto, Lentils and Barley

by Rachel @ The Conscious Dietitian

Sun Mar 22 10:45:19 PDT 2015

Ever thought about what’s in season in March? There is no question that Spring has arrived- the flowers are out in full force and the winter jackets are back in storage. But even though the cherry blossoms are in bloom, not much is being harvested from the veggie gardens at this time of year. Luckily, last years parsnips, carrots and beets have been kept cold in cellars for us all winter so we can still enjoy last seasons bounty while we wait for the new years crop. This Roasted Vegetable Buddha Bowl with Kale Pesto, Lentils and Barley is a great versatile dish, and an easy way to use up excess produce in your fridge. “Root vegetables such as carrots, beets, parsnips, turnips, potato and onion can be stored all winter long and are great nutrient-packed additions to any winter or early spring dish.” I love this guide from Get Local BC which shows what produce is in season by month. It even extends to seasonal seafood and meat and dairy. Lucky for us kale and mushrooms are pretty much always in season. To create this dish, choose your favourite seasonal root vegetables, roast them and serve on top of […]

Probiotics and Weight Loss – A Quick Tip

by NOVA Probiotics @ NOVA Probiotics

Mon Jan 05 17:43:03 PST 2015

Probiotics, Weight loss and Candida Going on a diet isn’t easy, and many people suffer from unwanted and uncomfortable symptoms such as gas, bloating, and abdominal discomfort. Even when successful, people usually have a hard time getting rid of their persistent midsection fat, and have intense cravings for sugary foods, breads, pasta and sometimes even alcohol. Most...

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Celebrating World Oceans Day With BC’s Spot Prawns

by Rachel @ The Conscious Dietitian

Sat Jun 08 09:01:54 PDT 2013

You may remember a few months ago I discussed sustainable seafood options in Australia in Seafood: The good, the bad, and the ugly. Prawn lovers may have been upset to find that prawns where an unsustainable seafood choice due to their destructive fishing methods. This is unfortunate news for a prawn loving nation and for many dietitians who often recommend them as a healthier alternative to high fat meats. A Different Story For Prawns in Canada Imagine my surprise when coming over to Canada and seeing BC’s very own Spot Prawns on Environmental Scientist and Activist David Suzuki’s Top 10 Sustainable Seafood Picks. After some more investigating I found that SeaChoice, Canada, gave them a green light or “Best Choice” in terms of sustainability. This assessment is based on based on the five sustainability criteria used for fisheries assessments: inherent vulnerability to fishing pressure; status of wild stocks; nature and extent of discarded bycatch; effect of fishing practices on habitats and ecosystems; and effectiveness of the management regime. The Sustainable Story Behind BC Spot Prawns What makes BC Spot Prawns so different from other prawn species is the method of fishing used. Instead of big trawlers digging up the oceans […]

Do the New BC Food Safety Regulations affect your business?

by Walter @ Food Label Consulting

Wed Jan 13 17:54:54 PST 2016

The Government of British Columbia enacted regulations in 2014 to enhance food safety in BC’s food processing industry. These regulatory changes require that as a food processor, you will need to develop, maintain and follow a written Hazard Analysis Critical Control Point – (HACCP) based food safety plan, as well as a sanitation plan. The…

Breakfast Popsicle With Honey Banana and Oats

by Rachel @ The Conscious Dietitian

Sun Jun 16 18:17:36 PDT 2013

Ok last popsicle recipe I promise. This is what I get for buying yoghurt by the litre… popsicles falling out of my freezer door as you can see from Zesty Honey Iced Tea Popsicles with Ginger and Mango Honey Lassi Popsicle With Ginger And Chia Seeds. This ones pretty tasty as well, and the best bit… you can eat it for breakfast! I’ve been enjoying counting the ways Canada and Australia differ, in culture, environment and language. One of the most difficult things to get used to is the fact that MUESLI doesn’t exist in Canada?!! Sure we have granola, but that’s loaded with sugar and fats. If I was back in Australia these popsicles would definitely be called Breakfast Popsicle With Honey Banana and Muesli…. Its unfortunate to downgrade muesli to just… oats, but I can’t think of a suitable alternative so I’m stuck with it. “If you love honey as much as I do, I recommend going down to your local farmers market and talking to the producers. Alternatively, look for the Local Food Plus (LFP) logo which identifies and supports local and sustainable food such as honey.” A common theme has been honey. Its just so gosh […]

Healthy Traveling Tips

by NOVA Probiotics @ NOVA Probiotics

Tue Mar 10 20:07:02 PDT 2015

How to Stay Healthy While Traveling Why travel if you’re not going to eat all the food? The world is sometimes literally your oyster, and one that your stomach isn’t familiar with how to digest. Other times, it can be a matter of someone using the local tap water to rinse your veggies. Whoever is...

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Kefir, Probiotics and Weight Loss

by Kefir Nurse @ Kefir Canada

Wed Mar 12 06:29:05 PDT 2014

Kefir Canada - Water Kefir and Milk Kefir Grains

Kefir and Weight Loss Can kefir Help Me Lose Weight? If you search the internet you are going to find many websites that claim Kefir is a weight loss food. In fact, you may even find information about a "Kefir Diet" ! So underneath all the hoopla and hype, is there any scientific proof that … Continue reading "Kefir, Probiotics and Weight Loss"

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Chanterelle Barley Risotto with Kale and Mung Beans

by Rachel @ The Conscious Dietitian

Tue Oct 04 22:04:08 PDT 2016

This week I am doing the Welfare Challenge to bring awareness to the inadequacy of welfare rates in BC. Here in our beautiful province, a person on welfare receives only $610 per month. When this is broken down and basic accommodation, phone and personal hygiene are accounted for only $18 per week is left for food. World Food Day is just around the corner on October 16th, making this a good time for us to take on the challenge and experience how difficult living off a strict food budget can be. I’m only on Day 2 and can only imagine the stress and weight that someone trying to feed themselves or a family may feel. I am fortunate enough to have the background and education to be able to make healthy and smart food choices on a budget and already I feel better equipped to help those that may not be. With the help of some foraging, this Chanterelle Barley Risotto with Kale and Mung Beans can be prepared for just under $0.45 per serving. “Mung beans are an inexpensive source of protein, as well as dietary fibre, magnesium, potassium, zinc, folate and other B-vitamins” Getting to spend the weekend […]

Benefits of Kefir

by Kefir Nurse @ Kefir Canada

Tue Mar 11 00:42:17 PDT 2014

Kefir Canada - Water Kefir and Milk Kefir Grains

Benefits of Kefir Bacteria- We Need Them To Live- Probiotic Benefits There is a term that scientists use to describe the microscopic community that lives on our skin and hair, in our mouth, nose, intestines, and anywhere else that we naturally have bacteria. The term is "Human Microbiome" or "Human Microbiota". They include bacteria, yeast … Continue reading "Benefits of Kefir"

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Wild Blackberries and A Conscious Jam Recipe

by Rachel @ The Conscious Dietitian

Tue Oct 01 19:12:37 PDT 2013

This season was my first blackberry season. Growing up in northern BC we had salmonberries, blueberries and huckleberries… but nothing that grows as feverishly as wild blackberries. After my fair share of thorns and bloody arms I had enough berries to make jam… but what sugar to use? Honey had taken main stage on my shelves but that wouldn’t do for jam. Are there environmental and ethical factors to consider when buying sugar? What To Consider When Buying Sugar Say no to sugar beets – All of the sugar beets produced in Canada are genetically modified to be resistant to glycophosate ie Roundup Ready. In Canada 10% of our sugar consumed is from beet sugar; the USA is at 50%. Initial approval of GMO sugar beets by the USDA was revoked by a federal judge for violating the law by failing to perform a full environmental impact statement for the crop. Unfortunately GMO sugar beets had crowded out the market and the USDA defied the judges order GMO sugar beets were planted galore. Make sure it’s labeled cane sugar – If it is not labelled cane sugar that means it is probably coming from beet sugar. Look for the Fair […]

Top 10 Non-Dairy Sources of Calcium [Vegan]

by Rachel @ The Conscious Dietitian

Sun Nov 02 09:16:27 PST 2014

We all know that calcium is essential for good bone health. Since our kinder years, it has been drilled into us that calcium comes from cows, and I’m sure we can all recite the 3 recommended servings of dairy per day. The problem with this recommendations is that it doesn’t take into account the fact that dairy, alongside beef, is one of the largest contributors to greenhouse gas emissions (see Flexitarian – Sustainable Choices). Don’t get me wrong, I love my yogurt and kefir, and I do feel that dairy can have an important role in nutrition. But if you are like me, and struggle to get in your ‘three recommended serves of dairy’, then maybe its time to start looking at other non-dairy sources of calcium to ensure we are meeting the recommended targets for bone health. Top 10 Surprisingly Non-Dairy Sources of Calcium For the general adult population, we should be aiming for 1000mg of calcium per day. For reference sake, a glass of dairy milk has ~300mg of calcium. Here are my top 10 surprisingly non-dairy source of calcium. Soybeans, cooked 1 cup – 175mg Figs, 5 – 88-137mg Navy Beans, cooked 1 cup – 127mg Collard […]

Baklava Bites

by Louise Van Blyderveen, CNP @ Genuine Health

Wed Apr 27 11:12:45 PDT 2016

Ingredients: 2 scoops fermented GREEK YOGURT proteins+ vanilla 3 cups walnuts, ground 2 tsp cinnamon 2 tbsp ground flax seed 2 tbsp […]

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Creamy Colada Smoothie

by Louise Van Blyderveen, CNP @ Genuine Health

Mon May 02 09:05:03 PDT 2016

Ingredients: 1 cup full fat canned coconut milk 2 cups fresh pineapple 2 scoops fermented GREEK YOGURT proteins+ vanilla 2 tbsp […]

The post Creamy Colada Smoothie appeared first on Genuine Health.

Victoria Event: Introducing Dr Thierry Vrain – Genetic Engineer Gone Anti-GMO Activist

by Rachel @ The Conscious Dietitian

Sun Nov 03 08:22:22 PST 2013

Thing feel like they are heating up around here, with the Washington initiative I-522 about to be put to the voters and the UBCM passing the resolution asking for BC to be a GE (genetically engineered) free zone. Here in Victoria we are planning something very exciting. On November 18th, Dr. Thierry Vrain, a retired soil biologist and genetic engineer who has retired from a 30-year career with Agriculture Canada, is going to tell us the truth about GMO technology. Who Is Dr Theirry Vrain? Born in France, Vrain studied plant physiology in the USA before moving to Canada to teach in the area at Université du Québec in Montréal. He then worked for 30 years as a research scientist for the Canadian government in Québec and British Columbia where he con­ducted research on genetically modified potatoes, among other projects. He was also the director of the biotechnology department at the Pacific Agri-Food Research Centre in Summerland, BC. Since his retirement Vrain has become an advocate for organic gardening and a passionate speaker on the detrimental effects of GMO’s. For more information on Dr. Theirry Vrain see his Ted Talk The Gene Revolution, The Future of Agriculture here, or scroll […]

2016 - 2017 BC Dairy Association Annual Report

by @ [BCDairy] News or Article

Wed Jan 10 10:38:51 PST 2018

BC Dairy Association's 2016-2017 annual report is available for download.

Please find attached the 2016 - 2017 BC Dairy Association Annual Report (PDF, 4.3MB). The annual report provides insight into some of the projects and work conducted at BC Dairy Association in the 2015/2016 fiscal year.

Protein Rich Zucchini Noodle Lasagna with Cottage Cheese

by Rachel @ The Conscious Dietitian

Tue Aug 18 10:40:10 PDT 2015

When your roommate is intolerant to lentils, vegetarian sources of protein are limited. We have had more than our fair share of Summer Tofu Salad Bowl and Vegetable Packed Crustless Quiche with Feta but there are only so many egg and tofu dishes you can stomach in a week. So I turned to protein-rich cottage cheese to help square out our vegetarian dinners. Using our high supply of zucchini from our weekly veggie box and my motivation to get some protein versatility into our diets, I came up with this Zucchini Noodle Lasagna with Cottage Cheese. Not only is this vegetarian dish high in protein, it is also great for those looking for a low carbohydrate meal. And the best part is… it’s easy! “Cottage cheese has triple the amount of protein than most yogurt does, and can be enjoyed in both sweet and savoury dishes.” When I first heard about zucchini lasagna, I made the subconscious decision to leave that dish for worth the extra effort occasions. Traditional lasagna is no easy task, so surely one using a vegetable as the noodle would be even more difficult. Not true! This version may even be simpler AND packed full of […]

Prebiotics and Probiotics, Good Allies!

by NOVA Probiotics @ NOVA Probiotics

Sat Jun 14 18:55:23 PDT 2014

  Prebiotics are non-digestible soluble fibers that stimulate the growth and multiplication of the beneficial bacteria in the gut. They are mainly used to fuel the probiotics and ease bowel movements. However, prebiotics have many other good characteristics, which explains why NOVA has prebiotic included in each of its formula:   They work as anti-carcinogens: When...

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True or False: Should Adults Drink Milk?

by @ [BCDairy] News or Article

Tue May 16 13:10:39 PDT 2017

We’ve all heard the milk myth that adults shouldn’t be drinking milk and wondered, is drinking milk in adulthood actually good for you?

Let us help YOU answer these questions.  

History of Milk

It is estimated that humans have consumed dairy products from cows, sheep and goats for at least 10,000 years. 

Archaeological evidence from as far back as the Neolithic revolution (8000 BCE), points to the use of milk in Europe, the Middle East, Africa and Asia.

Humans are a successful species because we’ve learned how to use, create and invent from what we find around us. We still use milk to this day because it has proved to be positive for both our nutrition and our longevity. It’s interesting—and somewhat remarkable—that scientists have already discovered four separate instances of human’s genetic evolution to digest milk.

 Science of Milk 

The rapid rise of these genes attests to the value milk brings to the people who drink it, or in the words of geneticists, “strong selective pressure”. It’s a dominant gene, and the ability to digest lactose continues to spread with globalization. If you are able to drink milk—and most of us are—the truth about milk is that drinking it provides a big advantage. And it’s healthy.  

Not only is milk loaded with nutrients from protein to vitamins and minerals, but exciting new research continues to point to its many health benefits. 

• Drinking milk is associated with reducing risk for chronic diseases such as diabetes and cardiovascular disease

• Heated milk can play a role as a prebiotic to feed healthy gut bacteria to help reduce the risk for chronic diseases. 

 So to answer your question, should adults drink milk? YES. 

Drinking milk made sense 10,000 years ago and it still makes sense today. 

Have more questions about milk? Click on the links below for more info. 

Is Cows Milk Really Only for Calves?

Lactose Introlerance Summary

What is the Different Between Lactose Maldigestion and Milk Allergy

Can Lactose Maldigesters Eventually Adapt to Enjoy Milk or Dairy Foods?

Our New e-Store Is Live!

by NOVA Probiotics @ NOVA Probiotics

Tue Nov 11 14:15:34 PST 2014

  A Brand New Version Of Our e-Store Has Just Launched! Tell Us What You Think!   We are very pleased to announce that our new e-Store is live and ready for the world to surf. We have completely redesigned the layout with simplicity, ease of use, security and accessibility in mind. We hope you...

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Which Sustainable and Seasonal Fish To Enjoy This Summer

by Rachel @ The Conscious Dietitian

Sun Jul 13 17:38:26 PDT 2014

Last month I shared my thoughts on Five Steps to Becoming a Sustainable Seafood Foodie. Last week in my inbox, the Centre for Food Safety sent me their thoughts on The Best Sustainable Fish To Eat In The Summer. Coincidentally, their article also included their top 5 tips on sustainable seafood eating. It was nice to see that both posts had a focus on choosing wild, local seafood that is not farmed or caught by unsustainable fishing methods. Both also made mention that seafood is seasonal, which is something that is not always taken into consideration when choosing which protein to have for dinner. While I encouraged Spot Prawns as a great seasonal choice from May-July, The Centre for Food Safety included a comprehensive list of which fish to enjoy this summer. Although their list is American, much of it can apply to us up here in Canada. I have included the most relevant to BC below. See their post for East Coast choices. Which Sustainable West Coast Fish To Enjoy This Summer Albacore Tuna (troll, pole), Dungeness Crab, Pacific Cod (hook & line, longline & trap), Pacific Halibut Sablefish (also known as Black Cod or Butterfish) (Alaska wild) Salmon […]

Children’s Most Common Illnesses: Colic, Colds & Flu.

by NOVA Probiotics @ NOVA Probiotics

Tue Oct 07 09:01:34 PDT 2014

Colic: Colic refers to a very common condition in infants and a great source of stress for parents. Young children with colic may cry for episodes of three hours or more, at least three days in a week. During these fits, the child will be perfectly healthy, he will not be hungry, need changing or want...

The post Children’s Most Common Illnesses: Colic, Colds & Flu. appeared first on NOVA Probiotics.

Two-Ingredient Gluten-Free Cheesecake [Labna Cheesecake]

by Rachel @ The Conscious Dietitian

Wed Nov 22 10:46:05 PST 2017

Tis the season for endless treats. There is no escaping them – at work, a holiday potlatch, a thoughtful edible gift. A small amount of [ideally natural] sugar enjoyed in the company of friends and loved ones is an important part of social relationships and our food culture. We know that when we do have something sweet, balancing it out with a good source of protein or healthy fat can help dampen the effect on our blood glucose (sugar) levels. This helps us to avoid the post-dessert sugar spikes and corresponding drops and for this I am sharing my new favourite go-to healthy dessert. Labna, or yogurt cheese, is high in protein and good fats and makes the base for this two-ingredient gluten-free cheesecake. Labna is simple to make at home and what this high-protein dessert lacks in difficulty, it makes up for in taste. “Combining a good source of protein or healthy fats with your carbohydrates or sugars helps to stabilize blood glucose levels and decrease the post-dessert sugar spikes, and corresponding drops. Try adding Greek yogurt, nuts or seeds, or nut butters to your desserts for stable blood glucose levels.” Labna is traditionally eaten in Middle Eastern countries, […]

Probiotics for Healthy Skin

by NOVA Probiotics @ NOVA Probiotics

Mon Jan 19 10:40:02 PST 2015

Get a clear complexion with probiotics! Eczema is an inflammatory skin disorder, it appears by forming blisters of crust like chunks or patch-like scaly rashes that itch. Thickened and dry or red skin, scaling, and blisters are among the common symptoms. There is no cure yet, but luckily, symptoms come and go. Probiotics can help reduce...

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Mango Honey Lassi Popsicle With Ginger And Chia Seeds

by Rachel @ The Conscious Dietitian

Sun Jun 09 12:59:43 PDT 2013

So turns out the city of Victoria, Canada is sunny. Very sunny! Three weeks in a row of crazy beach worthy days which last until 10pm. I definitely wasn’t prepared for this and my soup recipes have taken a back seat. “Honey is a good alternative to sugar with a low GI value that won’t spike your blood glucose levels. Honey can also often be sourced locally making it a more sustainable option and supports your local community.” Popsicles are the perfect snack in this weather, but none of those prepackaged ones that are full of sugar, additives and artificial colours. The best ones are the ones made in your own kitchen. I took up this Recipe Redux challenge to use the ingredient honey in a new and interesting way. Honey is a great way to sweeten popsicles naturally making this a healthy, low calorie snack. [print-me target=”#printrecipe”] Recipe for Mango Honey Lassi Popsicle With Ginger And Chia Seeds Makes 8 Recipe by Rachel Prep Time: 10 minutes Total Time To Finish: 4 hours and 10 minutes Ingredients for Mango Honey Lassi Popsicle With Ginger And Chia Seeds 1.5 cups organic natural yoghurt 1 mango, flesh removed 1/4 cup honey, […]

Are there antibiotics and growth hormones in Canadian milk?

by @ [BCDairy] News or Article

Tue May 16 14:29:05 PDT 2017

No. 100% No. Canadian milk does not contain artificial growth hormones or antibiotics.

Maybe you’re hedging your bets and substituting alternative beverages on occasion. Well, you might be relieved to know that

• Canadian dairy farmers do not use growth hormones and

• They always ensure their milk is free of antibiotics.

While the administration of growth hormones (known as rBST or rBGH) is allowed in US dairy livestock, it is illegal in Canada and therefore not permitted for use with any dairy cows.

Antibiotics

As for antibiotics, BC has some of the highest standards for milk production in the world with zero tolerance for antibiotic residue in both organic and conventionally produced milk. Farmers continually monitor their cows’ health in order to ensure their well-being. Cows need to be healthy and content in order to produce optimal amounts of high quality milk. When cows are sick and require antibiotic treatment, the milk they produce is discarded for a regulated period of time to ensure the milk collected at the farm is free of antibiotic residue.  

Antibiotic Testing

Every, and we mean every, truckload of milk is tested before being unloaded at the processing plant. Milk samples are taken at every farm. If the sample contains antibiotics (because let’s face it no one is 100% perfect all the time), then the entire load is discarded and the farmer who contaminated the load is heavily penalized. 

So, what kind of growth hormones and antibiotics are in milk?

NONE. Canadian milk has no artificial growth hormones and antibiotics. It is also nutritious—and chock-full of vitamins and minerals.

Extensive quality checks and testing ensure that BC—and Canadian—consumers purchase high quality, safe and nutritious dairy products.  For more details about milk production standards, check out the brochure “The Importance of Quality Milk”.

 In Short, Canadian Milk is Pure. Have more questions about milk? Click on the links below for more info. 

Top 5 Facts about Canada's Dairy Industry

Does Pasteurization Destroy Nutrients in Milk

Where Can I Buy Raw Milk?

Why is Raw Milk Unsafe?

Kefir, Probiotics and Weight Loss | Kefir Canada

by @ Kefir Canada

Tue Apr 04 17:12:50 PDT 2017

Type 2 Diabetes May Be Caused By Probiotic Imbalance | Kefir Canada

by @ Kefir Canada

Tue Apr 04 17:25:06 PDT 2017