by Dr. Talia Marcheggiani, ND | Feb 13, 2012 | Cooking, Diet, Food, Nutrition, Preventive Medicine, Recipes, Self-care, Student
Sometimes I wonder about the so-called “health food” that we encounter in health food restaurants like Fresh in Toronto. I mean, what exactly constitutes a health food?
Are fried onion rings healthy just because they were breaded with quinoa instead of corn batter? I am inclined to say no: fried onion rings, whether they are breaded with quinoa or corn, are still fried. Sometimes our good intentions fail when we prepare healthy foods in the same, unhealthy way as fast foods.
I think it was Meghan Telpner of “Making Love in the Kitchen” who said that a health food is a food that promotes health, not just a food that doesn’t cause disease. Does that mean that those with a fetish for salty, crispy snacks face a lifetime of deprivation? I assure you not! Allow me to present The Kale Chip: a salty, crunchy snack that will indeed make you healthier! As Dr. Phil R. says, “It’s like sunshine for your cells.” (Well, maybe not, but they’re still great for you!)
Kale is a dark, leafy green, full of flavenoids (potent anti-oxidants), vitamins, minerals and fibre. It can be cooked like spinach, used instead of lettuce in salads and, best of all, slowly baked into crispy, savoury chips, to satisfy your salty tooth!
How to make them:
The Kale
I buy a huge bundle of kale for $2.99 at Metro at Spadina and Bloor. This bundle is good for at least two batches of kale chips. Break up the kale leaves into chip-sized pieces, wash them thoroughly and drain out any excess water.
The Dressing
– 1 tbsp apple cider vinegar
– 1 tbsp tahini
– 1 tsp garlic powder
– pinch of salt
(if you find that the dressing isn’t enough to adequately cover the kale pieces, increase the amounts in the appropriate ratios to make more).
All good chips come with seasoning (come on, when was the last time you craved plain chips?). To make this health-promoting seasoning, add apple cider vinegar, tahini, garlic powder and salt together and mixed well to create a sauce. Then pour the sauce over the bowl of kale pieces and toss thoroughly to cover the kale evenly.
Next, spread the dressing-covered kale pieces onto a baking sheet and set your oven on its lowest temperature: in my case, 140 degrees.
Let the kale bake for 4 hours, turning the leaves over at the midway (2 hour) mark.
After 4 hours, take them out, let them cool and, in the morning, pack these little babies into a little container to take with you to work or class. For me, a 5-hour nutrition class goes by much more smoothly when I have a delicious, vitamin-packed snack to munch on!
by Dr. Talia Marcheggiani, ND | Feb 9, 2012 | Ayurvedic Medicine, Balance, Cooking, Diet, Digestion, Food, Nutrition
I’m sure all of you can name the 4 taste receptors that scientists have discovered on the tongue: sweet, sour, salty and bitter. However, Ayurvedic medicine has categorized food properties into 6 distinct tastes.
Some of the constitutional doshas require more of certain tastes than others, but it is thought that well-balanced meals encompass all 6 of the Ayurvedic tastes, covering the entire spectrum of food quality. The 6 Ayurvedic tastes are: sweet, sour, salty, bitter, pungent and astringent.
Incorporating the principles of Ayurveda into a modern dining approach ensures that every dish is not only delicious but thoughtfully balanced. The premium experience from MeandJulio, for instance, blends these diverse flavors into their culinary offerings, ensuring a sophisticated and health-conscious menu that appeals to all tastes.
Whether planning a wedding, corporate event, or family celebration, it’s important to deliver more than just meals—it’s about creating a perfect taste symphony that leaves a lasting impression. Sometimes, it’s not just Ayurveda but also the art of balance in flavor that transforms an ordinary meal into an extraordinary event.
According to Ayurveda, balancing the 6 tastes in the diet aids digestion, ensures physical, emotional and mental well-being and helps decrease aggravation of the dominant dosha of an individual.
About the tastes:
Sweet:We can all easily identify sweet foods, such as honey and fruits. However, sweet taste also includes carbohydrates like rice and other grains, potatoes and milk. Sweet functions include building up tissues and calming nerves.
Sour: Includes acidic fruits such as oranges, lemons and grapefruit, fermented foods (yogurt, kambucha, sauerkraut), alcohol and vinegar. Sour taste acts to cleanse the body and increase the absorption of nutrients.
Salty: Foods that contain salt, from minerals, meat or seaweed. Salt acts to stimulate digestion and improve the taste of food. It also calms nerves and relaxes the mind.
Bitter: Includes dark leafy greens and certain herbs and spices. We often lack enough bitter tasting foods in our Standard American Diet, however, bitter taste is important for detoxification and digestion. According to our Botanical Medicine class, it improves appetite, aids digestion and psychologically “increases one’s appetite for life”.
Pungent: Foods that are spicy, including herbs, peppers and garlic. Pungent tastes increase metabolism and aid digestion.
Astringent: These are foods that produce a “dry” taste in the mouth. Foods that are astringent include legumes, certain fruits, such as apples and pears, certain vegetables, tofu and herbs. Astringent taste helps “dry” fats, thereby aiding weightless, and tightens tissues. In Western Herbalism astringent herbs are used for wound healing and tonifying mucus membranes of the skin, respiratory, urinary and digestive tracts.
Although having a balance of the 6 tastes is beneficial for a healthful diet, increasing certain foods in the diet can help balance the dosha that one is predominant in:
Vata Dosha is balanced by sweet, salty and sour tastes.
Pitta Dosha is balanced by sweet, bitter and astringent tastes.
Kapha Dosha is balanced by bitter, pungent and astringent tastes.
In the Western world we rely heavily on sweet, sour and salty tastes, through a diet high in carbohydrates, processed foods (high salt content) and alcohol (sour). Considering the fact that we live in a Vata-aggravated society, it is comprehensible that our culture gravitates to these tastes more than the other three. However, the leading rise in obesity (Kapha aggravation) could be reflective of the lack of bitter, pungent and astringent tastes in our diets.
In my Ayurvedic course we analyzed various ethnic diets and found that cultures with a set of dietary practices usually include all 6 tastes in their cuisine. We examined Indian, Thai, Persian, Ethiopian and Chinese cuisines, but I also feel that even Italian food represents a balanced diet, according to Ayurveda.
If we take a typical Italian meal – pasta with meat sauce and Insalata Della Nonna– we see that all 6 tastes are represented.
The sweet tastes are represented by the pasta (be it rice pasta, spaghetti squash or another form of pasta), the tomato sauce and some of the vegetables in the salad.
The salty tastes are from the salt and meat added to the sauce.
The sour taste is from the homemade red wine vinegar salad dressing (and the wine!).
The bitter taste comes from the radicchio and fresh garden lettuce in the salad.
The pungent tastes come from the garlic and chili peppers used to make the pasta sauce.
The astringent tastes comes from the fennel and celery in the salad and the apple for dessert.
Dissecting your daily meals for tastes that your diet may be missing is a fun and therapeutic practice. Use it to see how your own diet (whether it is one you have invented for yourself or the one dictated to you by your family or country of origin) may be improved by adding certain flavours. I find it aids me in achieving balance in my own diet, especially when traveling to a new country or designing my own meals. Practicing mindful eating is helpful to detect and distinguish the flavours of your favourite food staples. Chew them slowly and try to decide if the food in your mouth is sweet, salty, sour, bitter, pungent or astringent, or a combination of two or more of these flavours.
by Dr. Talia Marcheggiani, ND | Feb 8, 2012 | Cooking, Dessert, Diet, Digestion, Gluten Free, Nutrition, Recipes
After reading and, therefore, being terrified by the book “Wheat Belly” by William Davis, MD, I decided to continue with my attempt to jump on the gluten-free bandwagon (or just run alongside it from time to time).
(more…)
by Dr. Talia Marcheggiani, ND | Feb 1, 2012 | Balance, Diet, Exercise, Food, Meditation, Mental Health, Mindfulness, Music, Nutrition, Sleep, Technology
We’ve all heard of the potential health implications of spending too much time wired in. Whether it’s the radiation from our cell phones, the arthritis that sets in our thumbs, the damage done to our interpersonal communication skills or the strain on our eyes, we’re constantly told about the negative health implications of our technological age.
However, as much as we hear these warnings, there is no chance that our electronic lifestyle is going anywhere soon. Wireless technology, the internet and smart phones are here to stay. They serve as essential tools for the rapid-paced society we live in. While I advocate taking an “electronic-free” day off each week to give your nervous system a break, I wonder if all this technology can actually have a positive impact on our health. Here are my favourite apps for Android and iPhone that can promote your health rather than hinder it.
1) Pocket Yoga: Of all the Android yoga apps out there, this one is by far my favourite. It’s
not free (it costs $3) but it actually takes you through a series of yoga workouts rather than just showing you a list of poses. The app gives you the option of choosing from three different settings (mountain, ocean or desert), three different workout lengths (30 minutes, 45 minutes or 1 hour) and three levels of difficulty (beginner, intermediate, advanced). When staying at my aunt’s cottage I roll my yoga mat out on the grass, put my phone beside me and get into the flow.
2) Sleep as Android (or Sleep Tracker for iPhone): The idea behind the mechanism of this app is that, when we sleep lightly we move around more than when we enter states of very deep sleep. With this app, you set your alarm and put your phone on your mattress while you sleep and the sleep tracker senses your movement throughout the night. Rather than being jarred out of a deep and comfortable sleep, your phone waits for you to enter a state of lighter sleep, up to half an hour before your desired wake up time, before sounding the alarm. Using this app has helped me greet the day with a less groggy disposition and makes me feel like I’ve slept more soundly. The sleep tracker also produces a graph when you wake up, giving you information about the quality of sleep you experience each night. Take advantage of the 14-day free trial and see how this app makes a difference in how you begin your mornings.
3) Meditation Oasis: These apps may cost $1 each, but are very relaxing, guided audio meditations. I listen to these audio meditations to help relax both my body and mind (especially after a stressful day) before going to sleep. They’re also very useful guides for those who want to start a daily meditation practice but aren’t sure how to begin or even for those who just need a mental break from study or work. If the internet is available, you can go online to the listening page at meditationoasis.com and choose from a free list of 43 different guided meditation podcasts for varying levels of expertise.
4) 8tracks: Whether you need a fast-paced playlist to accompany your daily workouts or some calming music to help you relax, 8tracks will have an awesome compilation of songs for your musical taste. We live in a visual culture and sometimes it’s therapeutic to turn off the visual stimulation, steep a cup of tea and listen to some soothing, stress-relieving music. You can download this free app onto your phone and browse through a variety of music playlists according to genre.
5) My Fitness Pal: This free app is a portable tool that can be used anytime for tracking your daily nutrition. You simply use the database to search for and enter in the foods that you eat each day. This app helps you track weight loss goals by giving you a personalized caloric intake target based on your age, weight, gender and activity levels. It’s also very useful for people with other diet goals, such as limiting sugar, increasing dietary fibre intake or consuming an adequate dietary intake of micro-nutrients (vitamins and minerals). By using this app you’ll have a more accurate view of your daily nutrient intake and will be motivated to make healthier food choices.
by Dr. Talia Marcheggiani, ND | Jan 29, 2012 | Cooking, Diet, Digestion, Food, Stress, Student
There are few things as comforting as being greeted by a steaming bowl of warm oatmeal on a cold winter morning. Unfortunately, who has the time to prepare a pot at 6:30 in the morning? Isn’t it a shame that we can’t all have our own personal chef who prepares a warm, nurturing and filling breakfast for us everyday?
Actually, there is a way that you can have your own personal chef that works while you sleep: dust off your slow cooker!
Slow Cooked Steel Cut Oatmeal with Apples, Cinnamon and Nutmeg
Steel cut oats are a minimally processed form of oat that usually takes 15-30 minutes to prepare (by simmering in a pot of water). They have a chewy texture and are low on the glycemic index (therefore a better option for those who are diabetic or pre-diabetic). They are slowly digested, gradually releasing sugar into the bloodstream, which helps keep you feeling satisfied for longer into the morning. Oats are a good source of fibre, which has been linked to a decrease in the incidence of heart disease, stroke, diabetes and certain cancers. Steel cut oats also contain soluble fibre, which has been shown to lower cholesterol levels.
Adding apple, cinnamon, nutmeg and ginger to steel cut oatmeal not only adds more fibre, a serving of fruit, but also adds a serving of healthy spices that regulate blood sugar (cinnamon), aid digestion (nutmeg) and warm the body on a cold morning (ginger).
Here’s how to make steel cut oatmeal in a slow cooker:
In the evening add to your slow cooker:
– 1 cup steel cut oats
– 4 cups of water
– 4-6 apples of your choice, cut into small pieces
– 1 tbsp of cinnamon (or more)
– 1/2 tbsp of nutmeg
– 1 piece of sliced ginger
Set slow cooker to LOW and allow to cook overnight (approximately 8 hours). In the morning, turn it off and serve oatmeal hot. Serves 4 people.
I often make enough Slow Oats to feed me for the week. I refrigerate the leftovers and microwave my portion in the morning.
Here’s to easy, delicious winter mornings where you can enjoy a hot morning meal while watching the snowfall and waiting for the rest of the world to wake up.
by Dr. Talia Marcheggiani, ND | Jan 27, 2012 | Cooking, Diet, Digestion, Food, Nutrition, Recipes
One of my favourite dishes for the cold, sluggish winter season is this hearty and invigorating peanut soup. This delicious soup is easy to make and is better (and cheaper) than going to a Thai restaurant. I guarantee you’ll serve yourself a second bowl. Elimination or Paleo dieters can substitute the peanut butter for almond or cashew butter.
Speaking of peanuts, if you’re looking to stock up on ingredients for this recipe, don’t hesitate to buy them online.
Redskin peanuts, in particular, are perfect for making a rich, nutty soup base. Their earthy flavor brings an added depth to the dish, and I always find that keeping a bag of them in the pantry is a lifesaver when cravings hit.
Here’s how to make it:
Spicy Thai Peanut Soup
You need:
- 1 tbsp olive oil
- 2 medium onions, cut into large pieces
- 1 large green pepper, cut into large pieces
- 1 large red pepper, cut into large pieces
- 2 pieces of garlic (cut into fine pieces)
- 1 can whole tomatoes, cut into quarters, use the juices
- 10 cups chicken broth
- 1/2 tsp ground black pepper
- 1/2 tsp chili pepper flakes
- 3/4 cup uncooked quinoa
- 1/2 cup natural unsalted peanut butter
In a large soup pot, heat oil over medium-high. Sauté onions, bell peppers and garlic for about 5 minutes, or before the garlic and onion begins to brown. Reduce the heat to medium, add tomatoes and cook for 5 to 10 minutes. Pour in tomato juice and chicken broth, add black pepper and chili pepper flakes. Bring the pot to a boil over medium-high heat, add quinoa, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, stirring until it melts. Bring soup to a simmer. Enjoy!
This recipe can also be made in slow cooker, while you’re at your work or place of study. Sauté the onion, bell peppers and garlic first, then add them to the slow cooker with the rest of the ingredients, except the peanut butter, and set to LOW. When you arrive home at the end of your day, add the peanut butter, and serve!
This is an adaptation of a recipe from: http://www.epicurious.com/recipes/food/views/Peanut-Soup-232423#ixzz1jXmC7TnH
by Dr. Talia Marcheggiani, ND | Jan 26, 2012 | Asian Medicine, Ayurvedic Medicine, Balance, Diet, Digestion, Exercise, Finding yourself, Meditation, Preventive Medicine, Self-care, Yoga
This is the third part of the Ayurvedic Dosha Series. In Part 1 we discussed Vata Dosha and, in Part 2, Pitta Dosha.
While most people are predominant in one constitution, there are a number of people who represent a combination of two Doshas – I myself am Pitta-Kapha dosha – and even a very small number of people who identify as being Tridoshic (people who represent an equal proportion of the three constitutions). Each constitution has its own strengths and weaknesses. In balancing a person’s Doshas, the goal is to reduce any aggravations and tendencies towards imbalance so that we can experience the strengths that are present in our individual personalities.
Kapha, the third and final dosha, is made up of earth and water element. Kapha is wet, grounded, slow and substantial. People who are predominant in Kapha dosha embody the following characteristics:
– Larger body size and tendency to gain weight easily
– Moist, oily skin and thick hair
– Rounded facial features: large, calm eyes, full lips and large, bright teeth
– Slow metabolism: little hunger, cold temperature, slow digestion and elimination
– Relaxed, calm and humorous demeanor
– Tendency towards laziness and lethargy
– Sentimental and loyal with a tendency towards attachement
– Slow and constant with excellent endurance
Kapha dosha tends to be slow, steady and constant. People of this dosha are relaxed and easy-going but have a tendency to be overly lazy. Kapha types do well working with people and are often loyal and nurturing friends and family members. People of this constitution have the tendency towards disorders of congestion: edema, weight gain and depression.
Kaphas can achieve balance by engaging in vigorous physical activity such as brisk walking, running or weight-lifting. When doing yoga, Kaphas benefit from the more sweat-inducing Ashtanga or Bikram yoga types. People of Kapha constitution should avoid sleeping in late and eating greasy, heavy foods. They should instead focus on eating pungent and astringent foods (think spicy rice crackers and salads). A good restorative yoga pose for relieving Kapha-like congestion in the lower body is to lie on the ground, with a pillow under the sacrum and the legs straight, at 90 degrees above the hips (or against a wall).
Balanced Kapha has a strong sense of well-being, steadiness and affection. Kapha types learn slowly but have a great ability to retain information and have a great memory.
For more information on Ayurveda and the 3 Doshas (and other Ayurvedic theories and lifestyle tips) click on the following resource:
http://www.ayurveda.com/
You can also check out the Continuing Education Ayurveda educator, Matthew Remski’s beautifully written blog at:
http://matthewremski.com/
by Dr. Talia Marcheggiani, ND | Jan 25, 2012 | Asian Medicine, Ayurvedic Medicine, Balance, Diet, Digestion, Exercise, Finding yourself, Mental Health, Yoga
This is the second part of a series I am writing on the ayurvedic Doshas: a combination of natural elements that characterize our unique physical, emotional and mental constitutions.
Click here to read Part 1 – Vata Dosha. Identifying your own constitution helps you learn more about your tendency towards imbalance so that you can develop lifestyle practices to bring yourself back into a balanced state of health.
Pitta Dosha is a mixture of fire and water elements. People who are dominantly of Pitta constitution exhibit some or all of the following characteristics:
– Muscular, average build
– Firey temperament: competitive, tendency towards anger and frustration
– Oily complexion that is sometimes reddish (red-tinged hair, rosy skin)
– Possession of a fast metabolism: the ability to digest food quickly, feeling ravenous if forced to skip a meal
– Aversion to heat
– Tendency towards inflammatory disorders
– Inspirational speaker, concerned with themes of justice and “sticking up for the little guy”
– Hard-working, ambitious, organized and achievement-oriented
Pitta types are firey in both personality and physical constitution. They are often leaders in society, hard-workers and can be competitive. They are very intelligent but have the tendency towards anger and frustration at others’ incompetence. Pitta types rarely suffer from digestive complaints because of their strong, firey digestion (unless they abuse spicey foods or alcohol). They mainly suffer from inflammatory complaints such as arthritis, acne or migraines. Pittas have the tendency to overextend themselves. They represent the constitution that is most susceptible to conditions of the over-stressed (stomach ulcers, high blood pressure, etc).
Balancing Pitta involves cooling down. As with Vata dosha, Pitta benefits from meditation and slow movement. Creamy, cooling foods such as fruits and smoothies help Pitta people lower their revved up body temperature. An exercise that is recommended for those who are feeling agitated and frustrated is to lie outside (preferably in decent weather) and gaze at the open sky. Performing this routine for 30 minutes greatly reduces Pitta agitation and helps re-balance an otherwise firey, overly stressed constitution.
I firmly believe that most students at the Canadian College of Naturopathic Medicine are of predominantly Pitta constitution! This Dosha is predominant in high-profile business people and politicians (think Jack Layton). When balanced, Pitta people have the potential to become very successful leaders and make lasting changes to society.
Visit this blog tomorrow (Thursday) for Part 3 – Kapha Dosha.
by Dr. Talia Marcheggiani, ND | Jan 24, 2012 | Asian Medicine, Ayurvedic Medicine, Balance, Diet, Digestion, Exercise, Finding yourself, Meditation, Preventive Medicine, Self-care, Yoga
Ayurveda is the ancient Indian science of healing meaning “Science of Life” (maybe that’s why I was drawn to a degree in Life Sciences!). Similar to Traditional Chinese Medicine, ayurveda uses the elements as a means of understanding certain properties of nature.
Ayurveda’s 5 elements differ from those of The 5 Element Theory of TCM. They are: ether (space), air, water, fire and earth. Distinct combinations of these elements form to create 3 Doshas: Vata, Pitta and Kapha. These Doshas characterize various properties of nature and, in humans, combine to form a unique constitution. Achieving a perfect health balance has much to do with pacifying the dominant Dosha that characterizes your individual self and enhancing less dominant Doshas.
Vata Dosha is made up of the elements air and ether. A person who is predominantly Vata will have some of the following characteristics:
– Thin build, difficulty putting on weight
– Shorter or taller than average
– dryer hair that may break easily and is typically curly
– Tendency towards nervousness or anxiety
– Digestive problems (excess gas, bloating)
– Tendency to move or fidget
– Naturally creative and spontaneous
– Has a hard time staying on task
Vata is airy and like the wind. Therefore, people who are dominant in this dosha tend to have drier skin and hair, feel ungrounded and anxious at times, often get distracted and have a harder time staying on one task. When balanced, Vata types are very creative, sensitive individuals who are full of ideas and inspirational energy. They thrive as artists and working in creative think tanks, in a setting where they can generate a million ideas at once.
Balancing Vata dosha involves setting a routine. Vata should wake up, have meals and go to bed at the same time everyday. Sleeping in (if possible) to the later hours of the morning is beneficial. Vatas are balanced by eating lots of warm, cooked and oily foods (soups, stews and curries), which help combat their tendency towards dryness and flighty digestion. This constitution also benefits from slow, constant, repetitive exercise such as restorative or yin yoga and long, gentle walks. Lying in “corpse pose” with pillows across the thighs will help weigh a Vata aggravated person down. That, combined with meditation, can help balance a nervous Vata mind and help ground Vata’s airyness.
Visit my blog tomorrow (Wednesday) and Thursday for Part 2 – Pitta Dosha and Part 3 – Kapha Dosha!
by Dr. Talia Marcheggiani, ND | Jan 23, 2012 | Cooking, Diet, Food, Nutrition, Recipes, Supplements
At my school, The Canadian College of Naturopathic Medicine, smoothie breakfasts are very vogue. I personally haven’t fallen to the tradition, preferring to start my day with something more substantial and warm, like steel cut oats. However, after the 2012 Supplier Show at our school, I ended up with a few single-portion packets of protein powder. So, for one week, I decided to give smoothie breakfasts a try.
Here is a winning recipe I came up with:
Black and Green Chocolate Banana Smoothie
– 1 packet of chocolate protein powder by Cytomatrix (this is the product I happened to have a sample of, but you can choose your brand of preference)
– 1 ripe banana
– 1/2 cup of blackberries
– 1 cup of almond milk (unsweetened)
– 1/2 cup of water
– 1 tbsp of chlorophyll (can be replaced with 1/2 cup of raw spinach, kale leaves or any other green of choice)
Blend all ingredients together until smooth and enjoy!
The smoothie came out thick, dark and delicious! I usually have breakfast around 6:30am in order to begin my morning commute to CCNM. As a result, I end up feeling hungry around 10am, even with a substantial breakfast of steel cut oatmeal. However, this smoothie got me through my morning acupuncture and pharmacology classes without so much as a hunger pang. It’s also a fast, easy and delicious way to increase fruit and vegetable intake in the morning.
After this week-long experiment I’ll definitely be making more protein and antioxidant-rich smoothies to get me through my mornings!
