In this FREE health talk you will learn how to empower and protect yourself and your family against the cold & flu by turning on your immune defences using whole foods, lifestyle tips & more.
Saturday November 12th from 11:00am to 12:00pm
18 Robb Blvd., Unit #7 in Orangeville, Ontario
Tea & Snacks provided
Reduce irritability • Reduce Anxiety • De-Stress • Improve Immune
Call • Text • Email to sign up and reserve your spot • Limited seating
519-993-3254 • email@example.com
Pumpkins have a ton of surprising health benefits. Being rich in fibre, which slows digestion, they keep you feeling full longer. There’s 7 grams of fibre in 1 cup (250mL) of canned pumpkin. That’s more than what you get in two slices of whole-grain bread.
Suprisingly, although filling, pumpkin is a low-calorie fruit containing nearly 90 percent water, giving it fewer than 50 calories per serving. The pumpkin’s brilliant orange comes from a super-high supply of the antioxidant beta-carotene, which is converted to vitamin A in your body. This makes it a healthy food for your eyes. A single cup of pumpkin contains over 200 percent of most people’s daily intake of vitamin A, helping your body fight infections and viruses.
For the power required in fighting off the flu and the common cold, give this Pumpkin Power smoothie a try and let me know what you think.
1 cup (250 mL) pure pumpkin puree
1 banana (fresh or frozen)
5 dates, pitted
1 1/2 cups (375 mL) plain almond milk
1/2 cup (124 mL) coconut milk
2 shakes ground cinnamon
2 shakes ground allspice
1 shake ground cloves
4 ice cubes (optional)
1/2 tsp (2 mL) raw hemp hearts, for garnish
Combine pumpkin puree, banana, dates, almond milk, coconut milk, cinnamon, allspice, cloves and ice in a blender. Blend on high speed until smooth. Taste, and adjust if additional sweetness is desired. Garnish with hemp hearts. Enjoy.
(Via Fresh Restaurants)
Caution! Drool zone!
Vegan Mac n' Cheeze
For the cheeze sauce:
1 1/2 cups raw cashews
3 T. fresh lemon juice
3/4 cup water
1 1/2 tsp. sea salt
1/4 cup nutritional yeast
1/2 tsp. chili powder
1/2 clove garlic
pinch of turmeric
pinch of cayenne pepper
1/2 tsp. mustard (dijon or yellow)
For the macaroni n’ cheese casserole:
16 ounces of elbow or shell pasta of choice
freshly ground black pepper
paprika, for garnish
*Optional add-ins: Sautéed broccoli, sautéed mushrooms, spinach (Highly recommended!)
Preheat the oven to 350F (if baking - see ** below) and start boiling some water for your pasta.
While you’re waiting for your pasta to cook, start working on the “cheeze” sauce.
Throw the cheese sauce ingredients into your high-powered blender or food processor, and blend until smooth and creamy,
At this time, you should check your pasta. Once it’s cooked to your liking, drain and rinse it, then return the pasta to the pot to be mixed with the cheese sauce.
If you’re adding sauteed veggies, this would be the time to do it (and hopefully you are!)
**You can serve the hot Mac n’ Cheeze immediately at this point, for a creamy and delicious meal, or you can bake it for a firmer, dryer texture (See below for baking instructions).
Once you’ve mixed everything together, pour the mac n’ cheeze into an 8 x 8 square dish and garnish with a sprinkle of paprika and black pepper.
Bake at 350F for 20 minutes, then let it cool for about 5 minutes before serving.
Taking into account that people will probably go back for second-helpings, this dish should serve 4 happy people.
Inspired By the Detoxinista.
Have you heard?
We've moved! And we want YOU to celebrate with us!
Join Sherri McKnight (your friendly neighbourhood healthcare doc) on Thursday October 27th from 5:00pm to 8:00pm in celebrating the grand opening of her new office at:
18 Robb Blvd, Unit #7 in Orangeville.
A little birdie told us that she'll have some nutritious snacks, and even some giveaways!
Swing by, say hello, and take away some great health tips that will last you your lifetime.