A Brush with Health

Dry Skin Brushing is something I learned about last year as I was attending school for Holistic Nutrition. I had never heard of it before then, but the subject surfaced in several of my courses until curiosity got the better of me. Now, dry skin brushing it is part of my daily routine and from this simple act I have seen many positive changes take place…

The skin is the largest organ in the body, and is responsible for one-fourth of the body's detoxification each day, also making it, one of the most important elimination organs. More than one pound of waste products are discharged through the skin every day! Toxins from everyday soaps, cleansers, antiperspirants / deodorants, lotions, cosmetics and synthetic fibers worn next to the skin, can gather beneath the skin's surface and contribute to a variety of skin problems and conditions, as well as prevent the skin from breathing. If the skin becomes inactive with its pores chocked with millions of dead cells and chemical residues, then impurities will remain in the body. The other eliminative organs, mainly the kidneys and liver, will have to increase their labor and will eventually become overworked, thus eventually creating disease.

When you do skin brushing, you help your lymphatic system, responsible for ridding the body of toxins. Skin brushing improves the surface circulation on the skin and keeps the pores of the skin open, encouraging your body's discharge of metabolic wastes, and resulting in an improved ability to combat bacteria, plus helping your skin to look and feel healthier and more resilient!

Dry Skin Brushing Benefits:
• tightens skin.
• helps digestion.
• removes cellulite.
• stimulates circulation.
• increases cell renewal.
• aids lymphatic system in detoxification.
• removes dead skin layers.
• strengthens immune system.


How To Dry Skin Brush:
1 Buy a natural (NOT Synthetic), bristle brush, since it does not scratch the surface of the skin. These are available on-line or at your local health and natural food store.
2 Buy a brush with a long handle so that you're able to get to the areas of your body that are difficult to reach.
3 Skin brush before showering or bathing. It should take you about 5 minutes to do your whole body.
4 Do NOT wet the skin as it will stretch it and not have the same effect.
5 ALWAYS skin brush towards the heart (see diagram above).
6 Do circular counter-clockwise strokes on the abdomen.
7 Do lighter strokes over and around breasts, but do NOT brush the nipples.
8 Brush each part of the body several times vigorously, completely brushing the whole body.
9 Brush the soles of the feet first because the nerve endings there affect the whole body. Next brush the ankles, calves, and thighs, then brush across your stomach and buttocks and lastly brush your hands to the arms.
10 Take a warm bath or shower, which should always be followed by a cool rinse at the end to invigorate blood circulation and stimulate surface warmth.
11 Wash your brush every few weeks in water and let it dry.

Dry Skin Brushing will change the health of your whole body. Circulation, skin softness and quality, skin infections and irritations, whole body freshness, your level of stimulation, the prevention of colds, and you personal rejuvenation are all areas of improvement you can look for, when you make it to a regular habit.

info source: http://healingtools.tripod.com/skinbrush.html
http://www.bestcare-uk.com/skin_brushing.htm
photo: http://daybreaklavenderfarm.com
http://www.bestcare-uk.com/skin_brushing.htm

Quinoa: your New Best Friend

For those of you who aren’t familiar with quinoa, get ready to have your mind blown. This little grain is a staple in my diet for so many reasons.

Quinoa (pronounced keen-wah) is considered to be a “whole grain” but it is actually the seed of a plant that is a relative of leafy green vegetables like spinach and Swiss chard. It is an energy-rich food that delivers heaps of fibre and protein but very little fat and no gluten. The protein quinoa supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake. And because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this grain may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. Pretty groovy eh?

Now I know what you’re thinking: there is no way this stuff could actually taste good – but I assure you I am total convert from white rice. Cooked quinoa seeds are fluffy and creamy, yet slightly crunchy. They have a delicate, somewhat nutty flavor. The best part about quinoa is its versatility. Because its flavour is so subtle, it can be mixed with sweet things like fruit for breakfast, or savory foods for lunch and dinner. You can even find pasta made out of quinoa – about 1000 times better for you than the white stuff! While the most popular type of quinoa is a transparent yellow color, other varieties feature colors such as orange, pink, red, purple or black.

...How to Select and Store...
You can find quinoa at most health / natural food stores in prepackaged containers as well as bulk bins. Some supermarkets are now selling it, but I’ve noticed it’s rather expensive. I prefer to buy it in bulk because it’s much cheaper and because I go through it so quickly! Wherever you buy it, make sure there is no evidence of moisture – it should be very dry.
Store quinoa in an airtight container. It will keep for a longer period of time, approximately three to six months, if stored in the refrigerator.


...Cooking...
First, it is important to rinse the grain; skipping this step will make the quinoa taste bitter. I like to measure the desired amount in a large measuring cup, fill the rest with water and swish it around, rubbing the seeds together. Then strain out the water and repeat until the water runs clear, usually 2-3 times.

To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. I add a dash of good quality sea salt if I know I will be using for a savory dish. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail.

...Eating...
For a change, try using quinoa instead of rice as a bed for stir-fry’s and stews, or add it to your favorite soups.

Like I mentioned above, quinoa is a great breakfast food. I sometimes combine it with apples and pumpkin seeds, or mash up a very ripe banana and mix it in the quinoa with unsweetened coconut flakes and raw cashews. YUM!

Quinoa is also great cold - combine cooked, chilled quinoa with pinto beans, pumpkin seeds, scallions and coriander. Season to taste and enjoy this south-of-the-border inspired salad.

So if you’re not convinced after my very long testimonial, just go out and get some. Quinoa is so delicious, easy to make, versatile and of course, a totally healthy super-food! And you shouldn’t accept anything else from the food you put in that beautiful body of yours…here’s to quinoa, your new best friend.

info source: worldshealthiestfoods.com
photo: banlieusardises.com

Giving Thanks for Local Goodness

This weekend is Canadian Thanksgiving and I feel that is necessary to be giving thanks not only for the food we are so fortunate to receive, but also to the thousands of dedicated farmers that make it possible for us to eat everyday.

This is my favorite time of year in Ontario because we finally get to eat all of the delicious food that has been growing along the sides of country roads we drove along all summer. I am always amazed at the variety of produce that pops up in our markets and how delicious it is!

Eating locally is possible no matter where you live in the world. Of course, every place has a different climate and growing season, so it does take a little work to find out exactly what is in season at what time of year and where we can get it. Taking advantage of local food is important for several reasons: one, it supports local industry and keeps our money circulating in our own country. Two, eating local food reduces the amount of fossil fuels required to transport the food from farm to table, making it a more sustainable choice. And three, food that is fresh maintains more of its nutrients. An apple grown in California (even an organic one!) has less nutritional value by the time it reaches us, than an apple conventionally grown here in Ontario.

Since I live in a big city, my favorite pastime is driving out into the country and finding the best roadside stands with the friendliest farmers. My friends and I went to an apple orchard the other day to pick some tart and crispy treats. It is a great opportunity to learn where our food is coming from and how it’s grown.

This recipe for Apple Cider Cabbage uses food that is in season right now. It’s bursting with flavour and would be a great addition to your thanksgiving feast. It can be served over a grain, like brown rice or quinoa. Serve with other heart-warming delights (pictured above is roasted acorn squash and garlic on rye sourdough toasts with green onions and broccoli sprouts).


Apple Cider Cabbage

Ingredients:
1 head red cabbage, chopped
1 medium onion, chopped
1 tart apple, chopped
3 Tbsp. olive oil
1 -2 cups fresh apple cider (or red wine, but you know what’s better for you)
3 tbsp apple cider vinegar (or to taste)
honey

Spices:
1 tsp. crushed mustard seeds
1 Tbsp. black peppercorns
1 cinnamon stick
1 tsp. caraway seeds
1 tsp. coriander seeds
5 bay leaves
chili flakes (to taste)

Directions:
Heat oil in a large pot, add onions and cook for 5 minutes. Stir in all spices until the scent fills the room. Add chopped cabbage and apple and cook until the cabbage begins to wilt. Add 1 cup apple cider and vinegar. This should cook on very low heat for about 2 hours (the longer, the better as the flavours deepen). Keep adding the cider as it gets absorbed – don’t let the mixture get too dry! Add honey right at the end. Share with loved ones.