Beautiful beet and cabbage salad!

  This salad is just as beautiful as it is nutritious. This is a nutrient dense, power house salad that will boost anyone’s energy levels. Beets are known for their beneficial effect on the liver as they increase function of phase 2 detoxification, but they also contain key phytonutrients called betalains which provide antioxidant and anti-inflammatory support. Beets are also rich in folic acid, manganese and fiber. They can also provide a good test of your digestive function, you should see red in your stool within 24 hours of consumption – if not, we may have some work to do! 🙂 Cabbage has anti-cancer properties, cholesterol lowering effects and is alkalizing! It is part of the cruciferous family which are notorious for their cancer fighting phytonutrients. We should be consuming cruciferous veggies at least 1x per day!! Your cruciferous veggie friends are: broccoli, cauliflower, kale, brussel sprouts, cabbage, arugula, bok choy, collard greens, daikon radish, kohlrabi, mustard greens, rutabaga, turnip and watercress. **note: if you have lower thyroid function, be sure to steam this group of veggies. This recipe is from one of my favourite whole food recipe cook books Earthly & Divine.

 {Ingredients for this beauty medley}:

 – 3 medium beets

– 1/2 fennel seeds (optional)

– 2 medium firm, tart apples

– 1/2 bulb fennel weed or 1/2 bunch dill weed

– 3 green onions

– 1/2 cup parsley, dandelion greens, arugula or purslane (I used parsley)

– 1 cup baby bok choy or cabbage (I used cabbage)

– 1/3 cup fresh lemon juice

– 3 tbsp tamari

– 4 tbsp olive oil

– 1/2 -1tsp natural horseradish or 1 pinch of cayenne powder

{Method}:

– Halve the beets and simmer on the stovetop in a wide-bottom saucepan, or bake them in the oven in a casserole dish at 300F, covered and in a little water for appx 1 hour, or until tender. For extra flavour, add fennel seeds at the beginning of cooking. Alternatively, use the beets raw, especially if they’re fresh and tender.

– Strain and cool the beets; slice grate or julienne into a large salad bowl.

– Thinly slice and add the apples.

– Chop and add fennel, green onions, dandelion greens, and bok choy or cabbage.

-Add the lemon juice, tamari, oil and horseradish. Mix well and serve.

 

I served it on a bed of quinoa and topped with pumpkin seeds, but you could just have it as a side dish!

 

Enjoy this one. Stay HAWT and  healthy everyone!

– Jessie

easiest way to de-seed a pomegranate!

I love this time of year because it is pomegranate season! If you’ve never bought a pomegranate before you may be curious as to how to get the seeds out. This is an easy method that removes all the seeds in a time effecient manner :). This fruit is a superfood and rightfully so as it is jam packed with antioxidants which help to remove free radicals from our bodies, helps with cellular repair and boots the immune system. These powerful antioxidants also work to lower LDL cholesterol (the bad guys!) and can even reduce the risk of blood clotting. Pomegranates are rich in vitamins and minerals such as Vitamin C and Vitamin B5 which is great for nourishing adrenal glands.

Okay so here are the tools you will need to get these nutritious little guys out of their shell and into your belly:

 – a big bowl half filled with warm water

 – a strainer

 – a medium sized knife

 – another small bowl

 – cutting board

 – your hands!! 🙂

 

The first thing that you have to do is put the big bowl in the sink and fill it with warm water. I find that warm water helps to loosen up the pomegranates a bit more and is more pleasant when you get your hands in there! The next thing that you have to do is cut off one end of the pomegranate about 1/2 inch – making sure not to cut too far into the seeds.

After you cut off the end, you want to cut 1/4 inch indents into the pomegranate with your knife and draw the line down from the cut end to the uncut end – making sure again not to cut too deep so you dont damage the seeds. Submerge the pomegranate under the water in the bowl and begin to peel away the rhine.

 

You then gently peel apart the seeds from the rhine under water. This helps to reduce any spraying of the seeds which will reduce the risk of staining your clothes! The seeds will float to the bottom and the rhine will float at the top of the water. I put the bigger pieces of rhine in a bowl beside the sink. Once all the seeds are removed I take the strainer and scoop any left over little bits from the top of the water. Throw out the rhine from the bowl and the strainer in the garbage or compost, and then rinse the rest of the seeds in the strainer. There may be some leftover little pieces of rhine that you can pick out at this stage.

…………………and voila!! you have your beautiful little seeds that you can snack on, add to your breakfast porridges, smoothies or whatever else you can think of. 🙂

[pesky parasites]

 “eww gross!” That is the usual response from my clients when I speak to them about parasites. “But don’t you only get them from drinking unclean water?”.. no, not necessarily. Parasites can come from many different sources and can create many different symptoms in the body. Parasites are more common than people think, about 80% of the population has parasites in their body. In my work, Live Blood Cell Analysis, I would say the number of clients I see with parasites is 70-80%. In most people, the degree of infection is not severe, so there are few if any symptoms, and the parasitic infection does not affect the person very much, but left untreated coud have long term consequences.

Parasites also thrive in sick bodies, because they can only survive in a toxic, low oxygenated environment. They also feed off of sugars, this is why we commonly see parasites accompanied by candida albicans. If we detoxify the body and renourish with plenty of nutrients we can eventually rid the body.

Symptoms of parasites: chronic diarrhea, pain, constipation, bloating, gas, unexplained weight loss, fatigue, unexplained fever, coughing, itching, rashes, bloody stools, abdominal cramping, joint and muscle aches, IBS, anemia, allergy, nervousness, teeth grinding, chronic fatigue, poor immune response and sleep disturbances.

Sources of parasites: animals/pets, cleaning litter box without proper hand washing, walking barefoot outdoors, eating sushi and other raw/undercooked meat dishes, unclean water (even regular tap water), gardening, unwashed fruits and vegetables, travelling, coming into contact with someone with parasites 

Recently, references in the scientific literature suggest that parasites may be the primary cause of allergies. Allergies are on the constant rise and I believe that an underlying parasite issue could be at the root cause for many people. Parasites cause damage to the lining of the digestive tract, which allows large molecules to enter the bloodstream. This can provoke an antigenic response. Although it may seem impossible to eliminate all sources of parasites, we need to keep this in mind and try to reduce possible infection at all times. We can do so by washing our hands often if we have pets, after gardening and after handling raw meats. Ensure we are drinking clean, pure water at all times.

Foods to help kill off these pesky brats:

Garlic– it is a powerful vermifuge, which means it expels parasites. You can take about 15 large garlic cloves, peel them and place them whole in about 2 cups of water.  Boil for about 35 minutes, and eat as a soup.  Eat the garlic cloves and drink the water. This may not be the most pleasant, but beneficial for someone with a more serious infection. Increasing your raw garlic intake everyday will also help.

Pumpkin seeds – Eating pumpkin seeds is reported effective against parasites. Eat 1/2 cup a day.

Apple cider vinegar –  Works to control and eliminate parasites. Take 1 tbsp with 1 tbsp of water 3x/day on empty stomach.

Papaya seeds – have anti-helminthic and anti-amoebic properties, meaning they kill intestinal worms and other parasites in our digestive system. Handful of seeds per day – can crush or make a smoothie with them.

Coconut oil – the lauric acid in coconuts is converted to the compound monolaurin in the digestive tract, which can help rid the body of protozea, ringworm and giardia parasites. Take 2 tbsp’s per day.

Herbs that help: wormwood, blackwalnut, cloves

In health,

Jessie

*You contact me via email: jessie.la.hawthorn@gmail.com if you are interested in having your blood analyzed for possible parasites and many other things.

{feline friends: good for your heart & your health}

I started to think about this topic when I was in school at IHN where we had to do an ‘Object Talk’ in front of the class. The object had to be something personally related to your own health and wellness. This was my speech…

“I had a difficult time choosing one object for this speech, I was looking around my house and there was a lot of things I could have chosen, but nothing that I was really passionate about, and then my cat jumped up on my lap and started purring.

   Cats have had a great history, originating in Egypt, where they were seen as demi-gods. Only the pharaoh had a high enough status to own a cat, therefore all the cats were under the guardianship of the pharaoh and harming a cat was treason. These cats maintained the rat population and even worked with the Egyptian people to hunt and were seen as very important members of society. All cats, domesticated and wild, were known as “miu” which is translated into he or she that mews.

We all know that cats are now overpopulated and are in need of homes. Their demi-god status is not quite what it used to be, but anyone who owns a cat can say that they are fascinating, smart and have distinct personalities.

 I have always been an animal lover but over the years I have developed a love for cats. I’ve worked at a vet clinic and volunteered some time at the humane society. They were always a part of my family growing up, Sammy and Shadow are still with my parents, and now that I have moved out I have two of my own named Helmet and Cash. I love cats because they always seem to be there when you need them. If you’re upset, they gravitate towards you and cuddle up as if they knew you needed support and a friend. Although I always knew this and thought they were just caring creatures, I have done a little research and have found that science has shown that the cat’s purr is much more than just relaxing. It’s not just the sound of the purring that’s important but more the tremor or vibration it produces. It has been shown that vibrations at specific levels or frequencies cause healing changes in the body for example bone fractures healing faster and weakened bones begin to strengthen and rebuild. Also, in higher frequency ranges, the production of the body’s own natural anti-inflammatory compounds increases. Purring takes energy and cats not only purr when all is well but also when the cat is giving birth, hurt or scared. There must be a good reason for the energy expenditure to produce purring, especially when the cat is physically stressed or sick. Therefore, research has shown that nature has provided all kinds of felines with an evolutionary healing advantage in the simple act of purring.  In one study, chickens were placed daily on a vibrating plate for 20 minutes which resulted in stronger bone growth. There is also substantial documentation that low frequency vibration induces pain relief and healing of tendons and muscles, and cats purr at those very same frequencies. Cats survive conditions that normally kill other animals, such as falls from heights, they also suffer less complications from surgeries and respiratory problems associated with heart disease. There are ongoing studies regarding tissue exposure to frequencies, and a study discovered that such exposure can increase bone density and therefore may be useful in osteoporosis or healing after a surgery. It’s not just the vibrational healing energy that intrigues me, but more of the “healing by association” that I find interesting. Cats help cure illnesses in people by simply just being around them. Studies have also shown that owners, especially senior citizens, who have cats, have lower blood pressure and can live longer than people with no pets. So I suggest to get a cat, keep it happy and purring and you both might increase your chances of living a long healthy life, plus you’ll gain a great friend who will always be there when you need them.”

I love all the kitties that have been in my life, are in my life currently, and the ones that one day will be in my life. They really do make me feel better and never fail to make me laugh and smile every day.

 

{Dedicated to my one and only “Sammy”. I love you always buddy and miss you so much. Thank you for all your purr’s over the past 16 years. This was my last picture taken with my Sam a couple weeks ago. Even when he was feeling so sick, all he wanted to do was comfort me by sitting on my legs (his favourite spot), and purr so loud.}

 

 

                                                                                                                                  xoxo.

{lentil & brown rice soup}

Yum yum yum! This is a recipe I found on Vega’s website. It is a delicious, filling soup with just the right amount of spiciness. Love it and will definitely be making this one again!  

 {Soup Ingredients}

 1 tsp coconut oil

 1/2 onion, diced

 2 cloves garlic, minced

 2 cups cooked lentils (I used my fav French Lentils)

 2 cups brown basmati rice

                                                                            2 tsp hot sauce

                                                                           3 tbsp dijon

                                                                           4 cups of vegetable broth

                                                                           S & P to taste

 

{Corn Salsa}

 1 cup corn

 1/4 onion, diced

 1/4-1/2 jalapeno, minced (depending on size of pepper and your taste buds 🙂

 10 mint leaves (or more to taste.. I added a bit more)

 S & P to taste

 

 

 

{Method}:

– Cook the lentils and brown rice ahead of time – give at least one hour for both to cook

– Saute the onion and garlic in the coconut oil in a large pot

– Puree 1/2 the lentils and 1/4 the rice with the onion, garlic, coconut oil mixture in a blender or food processor. Add water if needed.

– While blending, add the vegetable broth to the large pot and then add all the remaning ingredients including the blended mixture into the pot.

– The longer you cook the soup the thicker it will get.

– Once all heated and mixed serve and garnish with two heaping tbsp’s of the corn salsa!

I had my soup with a side salad consisting of chopped green peppers, tomatoes, avocado, onion and cilantro. I topped it with a dressing that I whipped up in a bowl – olive oil, balsamic vinegar, cumin, oregano and S&P!

 

 

 

 

 

 

 

 

 

 

Enjoy this yummy meal guys!

– Jessie

 

{protein pancakes}

Good Morning everyone! This is a simple gluten free recipe for pancakes but with some added protein. Adding more protein to your breakfast will help boost metabolism, curb hunger cravings by keeping your full longer and will make you strong! Adding lots of colourful fruit not only makes it look pretty, but will add extra fiber and antioxidants. I always add coconut oil to my pancakes for some healthy fat and for the medium chain triglycerides, which get absorbed quickly by the body and give you quick energy! This is a great recipe for pre workout or just for a lazy sunday 🙂 Enjoy!

 Ingredients: 

7 ounces gluten free flour of choice (mine was brown rice today)
1 ounce ground flaxseed

1 scoop of protein powder of choice (I used sprouted vanilla brown rice protein)
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon cinnamon
8 ounces almond/rice/coconut milk (I love coconut)
¼ teaspoon almond extract
2 large eggs/ or egg replacer
1 tbsp extra virgin organic coconut oil

 

butter or coconut oil for the skillet

Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.

Combining the wet ingredients. Whisk together the milk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the coconut oil and stir until the pancake batter is entirely combined.

Making the pancakes:

Set a cast-iron skillet over medium-high heat. Grease the pan liberally (and by liberally, I mean a lot) of butter or coconut oil. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more.

Continue this until you have cooked all the pancakes.

Garnish with the most colourful berries and fruit of choice! yum!

 

Live Blood Cell Analysis: what it can show you about your health

By: Jessie Hawthorn B.A, CNP, ROHP    Holistic Nutritionist, Live Blood Cell Analyst

 

When I first learned about Live Blood Cell Analysis I was so intrigued.  I knew it was something I wanted to incorporate into my nutritional practice. Viewing your own blood cells live during the appointment is fascinating! Being a visual learner myself, I really enjoy and appreciate the education it delivers for the client and the practitioner about the client’s health. I find that it also provides clients with a powerful motivational tool to make the correct changes needed to improve their health. Over a period of time positive changes can be seen in the blood and this gives the client a visual confirmation (and additional motivation) that their efforts have paid off.

Your blood serves as a predictor of your health and provides an indication of illness well before symptoms appear, thus making live blood cell analysis an early detection tool. At times the blood may show many abnormalities, yet the patient feels terrific, therefore we are being forewarned by the blood to make some life changes before disease conditions occur. Some of these conditions include: vitamin and mineral deficiencies; toxicity; poor circulation and oxygenation; abnormal blood-clotting; abnormal liver function; arteriosclerosis; allergic reactions; abnormal immune system function; abnormalitites related to hormonal imbalances; pathogenic microorganisms (bacteria, parasites, fungi, yeast); acid/alkaline balance; and digestive enzyme and hydrochloric acid deficiencies.

 

 

 Healthy Blood – showing great RBC size and similarity, great oxygenation and great overall    digestion among other things.

 

 

 

 

 

 

  

 

Congested blood – showing poor digestion and oxygenation, possible parasitic activity, and acidity, among other things

 

 

 

 

Clients need and want education regarding preventative health, something that I personally believe the current medical world is not providing. Live blood analysis is an amazing educational tool because it is an interactive process. The client and the practitioner are both viewing the live blood sample during the appointment. Analysis is provided immediately; there is no need to wait for lab results.

To book your appointment I can be contacted by email at jessie.la.hawthorn@gmail.com or by phone at 647-882-5891.

lucuma fudge

yum yum yum! I found this delicious recipe in a superfood handbook from one of my favourite organic food companies – Organic Traditions. If you haven’t bought their food before its all delicious, nutritious and organic. They carry a lot of the superfoods, like lucuma, maca, maqui and sacha inchi seeds, some of my favs 🙂 which can be hard to find. I wanted to try a lot of the recipes in the handbook but I already had all of the ingredients for this recipe, so voila! They actually refer to this recipe as “Luscious Lucuma White Chocolate” but I didnt reaaaally find it all that vanilla-y, I personally felt it tasted more like maple fudge, the lucuma powder has a maple taste to it.  This is a great alternative to regular fudge which is basically all processed sugar.. i know i know, it is delicious and every once and a while its okay to have some, but this is a great snack you can keep in the freezer and whip out whenever you feel that sweet tooth coming on. It is packed with superfoods making this a very healthy alternative! It takes only a few minutes to make, so super easy, and all you have to do is let it sit in the freezer to harden! Enjoy this healthy treat 🙂

Ingredients:

1 cup organic coconut oil

2 tbsp chia seeds

6 tbsp lucuma powder

1 tbsp maca powder

1 tbsp HoneyPro*  (this is a honey that has maca in it)

1/2 tsp of vanilla powder

pinch of himalayan salt

Preparation:

Melt the coconut oil over very low heat into a liquid. I added the honey into the coconut oil when it was liquid just so it would blend a bit better. Transfer to a bowl and blend in the rest of the ingredients. Taste and adjust the flavours. Pour the liquid into molds or an ice cube tray and place in the freezer to set. Store in a tightly covered container in the freezer or refrigerator.

ps* Organic Traditions can be found at most health food stores, and I believe Whole Foods carries it as well

mash it up!

This is a delicious and simple recipe that I found in my newest treasured book “Meals  that Heal Inflammation” by Julie Daniluk. It combines sweet potatoes and home-made pesto to create a very yummy side dish. I absolutlely love pesto and always seem to find myself mixing into different rice or quinoa recipes to add that extra bit of flavour. Sweet potatoes are a very high source of Vitamin A & E, while also providing tryptophan and B vitamins which are important for stress reduction. They also contain beneficial antioxidants and anti-inflammtory properties. Boiling sweet potatoes seems to be the most effective way of retaining these important health properties, specifically mainting the Vitamin A content and has a more favourable impact on blood sugar metabolism. Sweet potatoes differ from white potatoes as they are not part of the nightshade family, which means that they do not create inflammation. Basil is anti-bacterial, anti-inflammatory, contains flavonoids which protect our cells against oxygen-based damage and contains nutrients to protect the heart. It is also a very good source of Vitamin K which helps keep our bones strong, and is also packed with iron, calcium and vitamin A.

Now down to business. Here’s how to prepare this scrumptious treat:

Ingredients:

2 lb sweet potatoes or yams, diced into 1/2 inch cubes

4 garlic cloves, peeled and chopped

1/2 cup dairy and nut free pesto (or store bought, see recipe below)

1/4 tsp grey sea salt or himlayan salt

Directions:

1. Put the sweet potatoes and garlic in a large saucepan and add cold water to just cover

2. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, covered, for 20-25 minutes, until potatoes are tender. Drain off the cooking water (storing it in a glass jar for sweet vegetable broth later)

3. Mash roughly with potato masher, then stir in the pesto and salt.

Dairy-free Pesto Ingredients:

2 cups fresh basil leaves

3/4 cup EVOO

1/2 cup raw sunflower seeds

2-6 cloves garlic (depending on size of cloves and your preference)

1/2 tsp himilayan salt

2 tsp lemon juice

Directions:

1. Combine all ingredients in a blender or food processor, blend until smooth and add to mash.

 

SERVE AND ENJOY!! 🙂

Chipotle BBQ Kale Chips!

A lot of people suffer from “the inability to put the chip bag down” syndrome, and unfortunately, I too succumb to this from time to time. I also live with a chip monster who’s ultimate fav is BBQ chips. When I saw this recipe in “Whole Foods to Thrive”, I knew I had to make it for my special guy. This is an easy recipe that will fill that craving for the overloaded sodium hydrogenated potato chip. Kale is a powerhouse of vitamins and minerals, provides high antioxidants, anti-inflammatory nutrients, and has anti-cancer properties. Kale also helps out your friendly little liver in the detoxification process (phase 1 & 2), by helping to deal with toxin exposure – environmental and/or from our food. Add this superfood into your diet today – and try out this recipe! Maybe you wont be needing those Lays after all 🙂

Ingredients

1 bunch organic kale

1 cup red bell pepper, chopped

1/2 cup water

1 tbsp olive oil

1/2 cup sunflower seeds

1/4 tsp sea salt/himalayan salt

1/2 tsp chipotle powder

1 1/2 tsp onion powder

1/4 tsp garlic powder

2 tbsp raisins

– Wash and strip the kale leaves into a bowl, discarding the stems. Tear up any large pieces and set aside. Combine all ingredients except the kale into a food processor/blender, and process until smooth, stopping the machine and scraping down the sides if needed. Pour the blended mixture on top of the kale, using a small spatula or spoon to remove it from the food processor/blender. Using clean hands, massage the mixture into the kale for 1 minute to evenly coat the leaves.

Dehydrator method: warm the dehydrator to 115F. Spread out the kale onto 4 mesh dehydrator sheets, and dehydrate for 10-12 hours, or until crispy (time may vary depending on relative humidity).

Oven method: heat oven to 200F. Place a piece of parchment paper on top of a baking sheep, and spread the kale chips over the surface, as evenly as possibl, to ensure even cooking time. Bake for about 75-100 minutes or until kale as dried out and is crispy. For best results, toss the kale several times. Keep a close eye on the kale at the end of its cooking process to make sure it doesn’t burn.

Enjoy immediately or keep in an airtight container for up to 2 weeks!