How to Uninvite Mr. Montezuma

Diarrhea or Montezuma's Revenge, can ruin your vacation, keeping you in bed for days on end. Travelers diarrhea is usually caused by bacteria, parasites and viruses. The microscopic bugs at the top of these rather gut wrenching charts are E Coli, the staphylococci, shigella and salmonella species, campylobacter jejune, cryptosporidiosis, and hepatitis A.

Infected food is the biggest culprit, with water coming in second. Ice cream, cocktails served in re-used coconut shells, raw seafood, ice, and food from street vendors are potential risks that can interrupt your adventure with less salacious memories to pass on to family and friends.

If you take a few precautions however and observe some simple guidelines along with having the right remedies in your suitcase, you may be able to avoid a case of Mummy Tummy and enjoy every minute of your vacation.

Tip1

Drink only bottled mineral water when you travel and avoid drinking local tap water even for brushing teeth or ice in your drinks. This is the most important thing you can do to help protect yourself from ingesting organisms that may be in the water wherever you vacation.

Tip 2

Eat only cooked foods. Many raw foods, especially fruits and salads are washed in the local tap water, which may leave deposits on the skin containing organisms that can give you traveler's diarrhea. If you eat fruit, only choose those that can be peeled.

Tip 3

Include hand sanitizer gel and wipes in your suitcase when you travel. Use the wipes before eating or whenever you feel you need a cleanup to prevent the spread of germs while you're out and about.

Tip 4

Watch what you eat. Even cooked foods may contain local products that may be contaminated or merely processed locally, exposing them to organisms native to that environment. If you are not used to eating the local foods, you may get ill.

Tip 5

Take homeopathics and spagyric botanicals such as Colo Chord, Amoeba Chord and Core Olive Leaf from our Energetix product line with you to prevent you from getting sick.

Pineapple Kiwi Colada

The list of ingredients (scroll to the bottom for the list and recipe) is straight forward but contains some great healing properties.

Pineapple:
Pineapples contain a special group of enzymes called bromelain, which function both as a digestive aid and anti-inflammatory compound. Pineapple is also an excellent source of manganese – an essential co-factor in a number of enzymes important in energy production and antioxidant defenses – as well as vitamin C, a powerful antioxidant that protects against oxidative damage to cell structure.


Kiwi:
You may be surprised to hear that Kiwi’s actually contain more vitamin C than an equivalent amount of orange! Their rich concentration of vitamin C, combined with the health promoting carotenoids and flavonoids provide powerful antioxidant protection against the oxidative damage caused by free-radicals.


Lemons and Limes:
As a medicinal agent, lemons and limes are truly remarkable. They have a cooling effect so they are good for fevers. Lemons/limes aid digestion by stimulating the flow of saliva, easing the work of the liver. Their juices act as laxative and diuretic and have antiseptic and antimicrobial properties. Lemons benefit bile formation and therefore support liver function; they improve the absorption of minerals, cleanse the blood and are extremely alkaline.

So how about that Colada? Are you thirsty yet? 


Ingredients:
1 cup of fresh pineapple
1 kiwi
Juice of ½ a lemon
Juice of ½ a lime
Small handful of fresh mint
1 cup of ice
½ cup of coconut milk (we used SoDelicious)
Agave to taste/if at all needed


Preparations:
Put all ingredients in a blender and blend away until smooth.
Serve!

The Heart Truth

Reading the latest statistics on heart disease and stroke truly made me cringe the other day as according to Canada’s Heart and Stroke Foundation heart diseases and stroke take 1 in 3 Canadians before their time.

Believe it or not, cardiovascular diseases are relatively new to human history. Prior to 1910, heart attacks were a rarity. Today however, they have reached epidemic proportions. Over the years, medicine has been improving their ways it can help keep heart patients alive – provided that their first attack is not fatal. Since no one, obviously, wants their heart attack to be fatal how about looking at reducing our exposure to the factors that cause arterial damage such as loading up on daily amounts of supplementary vitamins and minerals that may have cardio protective effects? Or how about looking at making dietary changes to help reduce arterial plaque? Or better yet, how about trying both?

Let’s assume you took these new statistics to heart and you opened yourself up to making dietary changes and wanted to start adding supplements. What would it take and how would such a change look like?

According to David W. Rowland, PhD., a cardio protective diet relies on a wide variety of natural, unprocessed foods:

•          Emphasize on eating vegetables and fruits (4 cups daily). They provide a number of protective factors, including fibre, folic acid, potassium, saponins, phytosterols, vitamin C and flavonoids.
•      Emphasize on eating oats and whole grains to get adequate dietary fibre. Choose whole wheat, whole rye or whole spelt over refined fibreless grains.
•      Consume fish regularly (twice per week) and favour cold water fish such as Chinook, Norwegian salmon, mackerel, orange roughy and trout.
•      Consume fresh garlic
•      Restrict your total fat intake to 30 per cent of calories. Trim excess fat from meat and favour non-fat cooking methods such as baking and poaching.
•      Avoid cured, smoked or processed meats containing nitrates or nitrites.
•      Minimize alcohol and sugar intake
•     Emphasize monounsaturated fats, especially olive oil.

and the following daily vitamin and mineral supplements:

Vitamin C

Vitamin E

Folic Acid

Vitamin B6 and B12

Calcium

Magnesium

Potassium

Chromium

Selenium

Zinc

Many of these suggested changes seem fairly straight forward to me, don’t you think?

How to Tame the Bulge

New Year’s Eve has always been a time for looking back to the past and more importantly, forward to the coming year. It’s a time to reflect on the changes we want (or need) to make and resolve to follow through on those changes. Incredible as it may seem, water is quite possibly the single most important catalyst in losing weight and keeping it off. Here is why…

Water suppresses the appetite naturally and helps the body metabolize stored fat.
Studies have shown that a decrease in water intake will cause fat deposits to increase, while an increase in water intake can actually reduce fat deposits. Why is that you may ask? The kidneys can’t function properly without enough water. When they don’t work to capacity, some of their load is dumped onto the liver. One of the liver’s primary functions is to metabolize stored fat into usable energy for the body. But, if the liver has to do some of the kidney’s work, it can’t operate at full throttle. As a result it metabolizes less fat hence more fat remains stored in the body and weight loss stops.

Drinking enough water is the best treatment for fluid retention.
When the body gets less water, it perceives this as a threat to survival and begins to hold on to every drop. Water is stored in extracellular spaces (outside the cells). This shows up as swollen feet, legs and hands. Diuretics offer a temporary solution at best. They force out stored water along with some essential nutrients. Again, the body perceives a threat and will replace the lost water at the first opportunity. Thus, the condition quickly returns. The best way to overcome the problem of water retention is to give your body what it needs – plenty of water. Only then will stored water be released.

The overweight person needs more water.
Larger people have larger metabolic loads. Since we know that water is the key to fat metabolism, it makes sense to say that overweight people need more water. Water helps to maintain proper muscle tone by giving muscles their natural ability to contract and by preventing dehydration. It also helps to prevent the sagging skin that usually follows weight loss – shrinking cells are buoyed by water, which plumps the skin and leaves it clear, healthy and resilient.

Water helps rid the body of waste.
During weight loss the body has a lot more waste to get rid of – all that metabolized fat must be shed. Again, adequate water helps flush out the waste.

Water can help relieve constipation.
When the body gets too little water, it siphons what it needs from internal sources. The colon is one primary source. Result? Constipation, being unable to eliminate toxic waste. Constipation is nothing to laugh at really as it is the root cause of most chronic diseases. So don’t forget to drink up for normal bowel function to return.

How much water is enough?
On average a person should drink eight 8-ounce glasses every day. That’s about 2 quarts. However, the overweight person needs one additional glass for every 25 pounds of excess weight. The amount you drink also should be increased if you exercise briskly or if the weather is hot and dry.

So far, we’ve discovered some remarkable truths about water and weight loss, don’t you think? I showed you that water may be the only true “magic potion” for permanent weight loss when battling the bulge. But what about the psychological aspect of being overweight? According to Louise L. Hay, metaphysical teacher and lecturer, “overweight” represents a need for protection. In her opinion we seek protection from hurts, slights, criticism, abuse, sexuality and sexual advances; from a fear of life in general and also specifically. Take your choice.

To help with your weight loss goal it is important to be persistent and stay focused. I am including an affirmation in this article that you can practice daily. Stand in front of a mirror and read it out load once or twice a day. This, together with your increase in water intake will assure you to stay on track so you can embrace the changes you see in yourself and become the new you!

Daily affirmation:I am willing to release the pattern in me that created these conditions.
I am in the process of positive changes.
I have a happy, slender body.
I experience love wherever I go.
I appreciate all that I do.
I love and approve of myself.
I trust the process of life to bring me my highest good.
I deserve the best and I accept it now.

Fireside Fennel and Dill Salmon

Mmmmh, what could possibly be better than spending a day at the beach building sand castles, soaking up some Vitamin D while reading a good magazine followed by frequent, refreshing dips in one of Canada's finest lakes. I know, I know. You are probably thinking that nothing could possibly top that, right?
What would you say if I told you that M. and I added to our already perfect day by having a fireside beach BBQ while watching a gorgeous sunset...

... and enjoying delicious fennel and dill salmon.

I love fennel due to it's volatile, aromatic oils. If you know fennel already you will know what I'm talking about...the lovely aroma of anise a.k.a licorice. Science has discovered that fennel contains many health promoting antioxidant phytonutrients, such as quercetin, kaempferol and rutin, which protect cells from oxidative damage and the already mentioned aromatic volatile oils contribute to fennel's anti-inflammatory compounds.

With it's sweet and spicy notes, fennel is a warming herb that tonifies the bladder, kidneys, spleen, stomach and liver. So, when shopping for this recipe select unblemished bulbs, which look crisp and have soft, fragrant blue-green leaves. The bulb should be medium size and pearly white. Because fennel does not store well make sure that you use within a couple of days.

Ingredients:

• 1 whole, organic salmon fillet
• 1 cedar plank, soaked in water for 6-8 hours
• 1 bulb fennel, diced
• 1 handful dill, finely chopped
• 2 tbsp. olive oil
• 4 tbsp. black sesame seeds
• Juice of 1/2 a lemon
• Sea salt and black pepper

Preparation:
Wash the salmon and pat it dry with paper towel.
Put the salmon on top of the soaked cedar plank add sea salt and pepper and set aside.
In a bowl add the diced fennel, chopped dill, olive oil and lemon juice.
Add sea salt and black pepper to taste
Grill the salmon until it is firm all the way through.

With the sun setting right before our eyes we sat next to our fire, surrounded by smells of cedar, fennel and dill.

Slurpable Sunscreen - The Blueberry Antioxidant Smoothie

Gosh, this summer so far has been hot, hot, hot!
M. and I have made it a point of spending us much time as possible with the rest of our family. We've visited my mom and dad overseas, have gone up North for some well deserved rest and relaxation and were experimenting in our kitchen where we came up with this new delish Super Antioxidant Blueberry Smootie.

So, what's in it you may ask and how could we possibly call it a "Slurpable Sunscreen"?? Well, dear paper bag kitchen readers here are some facts surrounding antioxidants in blueberries and acai berry powder, free radical absorbency and the ORAC scale.

Blueberries: 

Blueberries have been ranked with some of the strongest antioxidant activity. Antioxidants are nutrients (vitamins and minerals) as well as enzymes (proteins in your body that assist in chemical reactions). They are believed to play a role in preventing the development of such chronic diseases as cancer, heart disease, stroke, Alzheimer's disease, Rheumatoid arthritis, and cataracts. Some of the most powerful antioxidants found in blueberries are the anthocyanidins also known as their blue-red flavonoid pigments. Antioxidants slow down the oxidative process and protect us against free radicals caused by sun exposure.

Acai Berry Powder:

Acai powder comes from Central and South America and is loaded with antioxidants, essential amino acids and packed with monounsaturated and polyunsaturated fatty acids. Acai is an excellent source of vitamin C and contains many micro-nutrients including ployphenols and flavonoids. Last but not least, Acai berries score just as high as blueberries on the ORAC (oxygen radical absorbency capacity) scale protecting us also from free radical damage.

So, how do you feel about our slurpable sunscreen now? M. sure approved of our latest creation.

Ingredients:

• 1 pint of blueberries
• 1 tsp. of chia seeds
• 1 rounded tsp. of acai berry powder (we used Navitas)
• 1 tbsp. of protein powder (we used Sunwarrior vanilla flavoured rice protein)
• 1 cup Coconut milk (we used SoDelicious)
• Agave Nectar to taste

Preparations:

Put all ingredients in a blender and blend well.
Serve and consume immediately.

HAPPY SUMMER!

Honey Cake with Raspberry Cashew Cream

Today's recipe, it's gluten and egg free by the way, is dedicated to all of the honeybees and honeybee lovers out there. Just recently M. and I watched a very disturbing documentary called Vanishing of the Bees. It talks about a disease called Collony Collapse Disorder which is a rapid loss of the adult bee population and has started to affect many bee keepers in North America. It is a powerful documentary that everyone should watch as without bees our population can not survive!
M. and I have always supported local honey bee farmers who believe in organic honey bee keeping. So, the honey used in this recipe comes from a farm that takes pride in their product and believes in a holistic approach when it comes to the health and safety of their honey bees.

Amongst the many health benefits of honey, what is most impressive to M. and I  – it can be a powerful immune system booster. Honey’s antioxidant and anti-bacterial properties can help improve the digestive system and help you stay healthy and fight disease. Start every brand new day with this cleansing tonic: before breakfast, mix a spoonful of honey and lemon juice from half a lemon into a cup of warm water and drink it. It will help to get your digestive juices flowing and will increase enzyme production so you can better digest your food. How about that,eh?

So without further ado, here's our beloved gluten free, egg free well loved Honey Cake with Raspberry Cashew Cream.

Ingredients:

Cake:

• 4 oz. organic semisweet chocolate, melted in a double boiler
• 1 1/3 cups of organic sucanat
• 1 cup (2 sticks) of organic butter
• 1/2 cup organic honey
• 2 tbsp. ground flax mixed with 6 tbs. of warm water
• 1 1/2 cups of gluten free all purpose flour (we use Bob's Red Mill)
• 1 tsp. aluminum free baking soda
• 1 tbsp. organic raw cocoa powder
• 1 cup boiling water

Raspberry Cashew Cream:

• 2 cups raw cashews
• 1 cup coconut milk (we use SoDelicious)
• 1/3 cup organic honey
• 1 pint of fresh organic raspberries plus extra for decorating the cake

Preheat the oven to 350 degrees F.
Butter a 9-inch springform.
Beat together the sucanat and soft butter until creamy.
Add the honey
Add the flax seed mixture and fold in the melted chocolate
Then slowly add the flower and baking soda and cocoa
Lastly, add in the hot cup of water
Pour the batter into the buttered springform
Bake for up to 1 1/2 hours but check frequently after 45 minutes.
If it is getting dark on the outside but still not cooked in the center, cover with some aluminum foil and keep checking every 15 minutes.

Once the cake is baked and cooling down, get ready to prepare the Raspberry Cashew Cream.

In a blender (we used a vitamix) add cashews, coconut milk, honey and pint of raspberries and blend until commpletely smooth and creamy.
Once the cake has cooled down apply the Raspberry Cashew Cream and decorate with some more raspberries.

 

While enjoying a slice of Honeycake M. and I listend to Debussi: http://www.youtube.com/watch?v=17UmmI7t7Y8