A Burning Question

I was at a health food store with a friend the other day, cruising the aisles when he asked: “Hey Sarah, why do beeswax candles cost so much more than regular candles?” Well, I had to admit that he had me stumped there. I had heard that beeswax candles were better to burn than their paraffin counterparts, but I didn’t know why exactly. Oohhh so exciting - I couldn’t wait to get to the bottom of this one! With a little research I found some truly shocking information that was certainly blog-worthy…
Before I explain why beeswax candles are totally awesome, first I will give you the low-down on the evils of the alternative.

…Paraffin origin…
Most candles we buy are made from paraffin wax. Paraffin is a petroleum by-product, the grayish-black sludge that oozes out of the backside of the petroleum refineries. It is the substance left over after producing many of the other common petroleum products such as gas, oils, pavement, etc.
This crud is then bleached with 100% strength bleach creating dioxins, which are toxic, and then is processed into ‘solid’ paraffin using various carcinogenic, solidifying chemicals.
Candle companies purchase paraffin wax and then add various other ‘texturizing’ chemicals, artificial dyes for colour and synthetic fragrances.

…Synthetic Fragrances…
When synthetic fragrances are burned, they produce toxic fluoro-carbons and other polluting by-products. Inhaling these fluoro-carbons damages the receptors in our nasal passages that detect scent, and long-term, diminishes the overall abilities of your olfactory senses by ‘wearing them out’, one of the reasons why many people seem to ‘require’ increasingly stronger smelling candles (or Glade air freshener), etc., to experience any enjoyable aromas at all!

…Your Precious Lungs…
Last, but certainly not least, is the indirect cost of burning a fuel like paraffin in your home, which emits black soot that coats your walls, household furnishings and curtains, not to mention your lungs and skin. It is a proven fact that paraffin, with its associated synthetic scents and other additives, causes headaches, allergic reactions and difficulties with sinuses and lungs. Anyone with respiratory problems should not burn paraffin candles, nor should those that want to prevent them.

Now that you are convinced to never burn a Dollarama candle again, let me introduce you to beeswax, and the incredible properties it has to offer.

…Beautiful Beeswax…
Burning beeswax produces negative ions. Now, without getting too new age-y or scientific on you, I will just say that that negative ions are a positive thing, since they actually attract pollutants, in much the same way that a magnet attracts iron fillings. Negative ions attach to positively charged ions that hold in dust, dander, molds and other air borne contaminants. Once attached, the positive ions are weighted down and this drops both the ions and the contaminants to the ground surface to be swept up or vacuumed away. Bottom line: burning beeswax will actually clean your air.

You can burn beeswax in an unventilated room without fear of pollution. In fact, many people report that burning a candle in the bedroom for 30 minutes or so before falling asleep produces a more restful sleep.

…Overall Cost…
And to answer my friend’s question: while the initial cost may seem higher than paraffin candles, beeswax burns for much longer, and with many more benefits. Beeswax has a much higher melting point than paraffin and so it burns far more slowly. Costing only pennies an hour to burn, beeswax is much more economical than paraffin over time. Held in high esteem, beeswax has been used since ancient times, by Egyptian kings and Greek and Roman empires.

You can purchase beeswax candles at health food stores and some farmer’s markets. Beware of imitations! Look for 100% pure cappings beeswax, which is the wax that comes from the seal around each cell in the honeycomb. Also, make sure the wick is made of a natural fiber and that there aren’t any artificial scents added. Pure beeswax should smell like honey, naturally.
Burn, baby. Burn.

Eat your Heart Out

Valentine’s day is silly – I should get flowers every day of the year. But I recognize that giving back to my loved ones is also important, so I got into the spirit of Valentine’s the only way I know how to show true love: food. I baked again, and with a vengeance. The recipe for these insanely delicious cookies comes from Caroline Dupont’s book “Enlightened Eating” (same as the muffin recipe). They are healthier than your typical chocolate chip cookies, and even contain fiber and healthy fats! They can be made vegan too. Some of the ingredients may require you to take a trip to the health-food aisle of your grocer, or natural food store, but unless this is the first time you’re reading my blog, you’ve probably noticed that I’m not the biggest supporter of white flour. Get into the alternative whole-grain flours people; they actually have flavour and (gasp!) nutritional value.

And you may not have heard of Sucanat, but it is minimally processed sugar cane that contains the vitamins, minerals and trace elements found in the original sugar cane plant. It has a rich molasses flavour and can be used 1:1 in all recipes that call for sugar. It’s also great for sweetening coffee, tea, warm breakfast cereals, like oats, but the possibilities are endless. It is still sugar, which I would encourage anyone to reduce or eliminate from their diet, but it is better than the dreaded white stuff that is just empty calories.

This may also be a good opportunity to try carob, which has been coined the “healthy alternative to chocolate”. Carob is free from the stimulants caffeine and theobromine found in chocolate. It is also naturally sweet, so carob products generally contain substantially less sugar than their chocolate counterparts. Carob powder can be substituted for cocoa powder in any recipe and carob chips can replace chocolate chips. Carob has less fat and fewer calories than chocolate, but of course, those are the things that make chocolate taste better. Choose what suits you best.

Fudgy Multigrain Cookies
Ingredients
1 cup quick oats
2/3 cup spelt flour or whole grain whole-wheat flour
1/3 cup hemp, barley or soy flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup nut butter (organic natural peanut, cashew, soy or almond butter)
2 Tbsp. soft butter or coconut oil
1 cup Sucanat
1/2 cup milk (soy, almond, or dairy)
2 tsp. pure vanilla extract
2/3 cup semi-sweet chocolate chips or carob chips
1/3 cup coarsely chopped walnuts (optional, but SO delicious!!!)

Directions
1. Preheat oven to 325F. Grease several large baking sheets
2. In a large bowl, mix oats, flours, baking soda and salt.
3. In a small bowl, mix nut butter and butter until well blended. Stir in sucanat, milk, and vanilla until combined.
4. Add wet to dry ingredients and stir with a wooden spoon just until combined. Gently fold in chocolate or carob chips and walnuts. For tender cookies, do not over mix the dough!
5. Drop dough by large spoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake 13 to 15 minutes, until set and tops look dry. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.

I somehow managed to mold the warm cookies into cute, little heart shapes, but don’t bother doing this. Considering the time it takes, you can kiss your social life goodbye.
Happy baking.

There is something magical about a weekend winter morning. I find that the early hours of the day are steeped in a particular slowness that doesn’t accompany the other seasons. I can sleep in, go for a long walk in the snow to build up some appetite and then move onto my favorite thing: an artful meal.

Like I mentioned a couple posts ago, our hurried lives don’t often allow us the time to eat “properly”. We tend to see it as another thing to check off the to-do list, instead of a privilege and an opportunity to nurture ourselves both physically and spiritually. And especially when we are cooking for ourselves, we will settle for a fast and pathetic meal of microwave popcorn (admit it, you’ve done it).

Eating is an art, and every meal can be a masterpiece. All it takes is a couple more minutes of dedication and the results are a truly astounding. When I allow myself the time to prepare food well and beautifully, it’s like I’ve just given myself a gift.

Meals that tempt the eyes are more likely to tempt the taste buds. That's why, as a health-conscious cook, it’s important to make nutritious foods look their best. When a meal is appealingly presented, you and your family are more likely to eat and enjoy it - making it easier to stick to a healthful diet.

Creating a beautiful meal doesn’t take a lot of work, just a little know-how. Here are some tips to taking that hum-drum dinner to restaurant worthy fare:

1. Pack as much colour on the plate as you can. There’s nothing inspiring about a plate of all one-colour food, so include a rainbow of vegetables, herbs and spices.
2. Pay attention to form. Experiment with cutting foods into a variety of shapes and sizes. You can cut peppers in elegant strips, festive rings or small triangles. Slice carrots, celery and zucchini on the diagonal for change. You can vary shapes and sizes within a dish as well. For instance, make a fruit salad with melon balls, pineapple chunks, kiwi slices and orange sections.
3. Texture matters. Use long stands of beets, or ribbons of cucumber for added crunch on salad or a swirl of high-quality olive oil for added smoothness in a soup.
4. Add a garnish. Herbs work well, just select one based on the dish’s ingredients. Some of my favorites are cilantro, Italian parsley, fresh basil and mint - these really perk up a meal with their fresh flavours, bright colours and nutritional goodness.

Pictured above is one of my favorite winter breakfasts, rolled oats with a buffet of toppings. I like to stir in wild, frozen blueberries about a minute before serving so they thaw, but don’t overcook. These turn the bland-coloured oats into a deep purple indulgence. Then I arrange sliced apples and chopped nuts on top. The apples are cool and crispy in contrast to the warm, soft oats and the nuts are rich and add crunch. I keep the extra garnishes on the side to add as I go – the whole experience makes me feel special.

Over the next few Saturdays or Sundays, give yourself the chance to create something beautiful with your food to enjoy alone or with friends and family. It may even become a priority…and suddenly life will be full of an unexplained richness that feels like you’ve just won the lottery and tastes like heaven only hopes.