What’s New at the OG?

During the month of April many new products become available to us – and you!  We’ve been carefully sifting through the new products and we’re excited to bring some pretty spectacular products to you.  Here’s a sneak peek:

New Roots Herbals – have a look through the vitamin section – we’ve brought literally dozens of new products in by this knowledgeable company.  You’ll find them competitively priced; yet New Roots products are often the highest quality and highest potency on the shelf!  Make sure you have a close look at these guys!  Most of their products are on sale this month.

Sisu Children’s Line – we’ve brought is the hugely popular Sisu U-Cube Gummy MultiVitamins, Gummy Cal/Mag for Kids, & Gummy tart Vitamin C.  Your kids are gonna love them – come in and ask for a sample.

Truly Turmeric – wild crafted whole root turmeric & black pepper paste.  This paste is therapeutic grade turmeric with black pepper to enhance the healing properties of the turmeric.  Blended in coconut oil with a twist of lime – we’re super excited about this one!  (Find it next to the therapeutic coconut oils in the grocery section).

Denman Island Grizzly Bars – a tasty way to support our local rain forests this Easter Season.  (We’ve got the bunnies too!)  Take a picture with the bar for your chance to win a trip to Tofino!  #GrizzlyBar

Better Than Pasta Konjac Noodles & Rice alternatives – High in fibre, low in carbs, these tasty noodle and rice alternatives keep you feeling satisfied while keeping your carb intake down.

Flora Health Teas – we’ve brought in several new medicinal teas by Flora Health.  Make sure you stop by the tea section the next time you’re in the store.

Radico Organic Hair Dye – These all natural chemical free hair dyes are permanent and safe to use for the whole family.  Give them a try and let us know what you think!

Genuine Health’s shelf stable probiotics – Our NEW advanced gut health probiotic contains 15 strains that mimic human gut flora in an allergen- and plastic-free delayed-release capsule to deliver our probiotics straight to your gut!  We keep them in the fridge with the other probiotics.

3 Brains Formulas – for over all body health.  These formulations take a holistic approach to brain health and are getting great feed back!  Look for these great products through out our supplement section.

Nirvana Pies – Pot pies made with clean, scrumptious ingredients by a local family in Richmond.  Foods that comfort the soul and brighten the spirit!

There’s so much more that hasn’t yet arrived – but will be here before the end of the month!  Make sure to take some extra time this month to look at all the new stuff!

 

 

 

Joys of Sprouts

In the worship of Demeter, goddess of the harvest, the ancient Greeks beheld the mysteries of life itself in the simplicity of the single grain of wheat. They understood the incredible potential of the tiny seed. In it lies the power to sustain, nourish and satisfy. In the germination and sprouting process is contained the vital energies which transform the seed into a tall strong plant which can ultimately reproduce itself many times over.

And so today we are rediscovering, in our own homes, these very mysteries. Sprouted seeds and legumes are being eaten and enjoyed in unprecedented quantities in the 21st century. Sprouting provides fresh salad ingredients any time of year and is a fun thing to do with even very young children.

Nutritionally, sprouted seeds contain vitamins, minerals, enzymes, oxygen and proteins in an absorbable forms, which the most sophisticated supplement pill could not rival. Starches become simple natural sugars, splitting long-chain amino acids and converting saturated fats into free fatty acids, providing more nutrients gram for gram than any other known natural food.

Sprouting easily satisfies the demands of 21st century sustainability – it’s cheap, it’s fast, it doesn’t take up much space and, hey, it’s even FUN – on top of being so completely good for you! Here are some tips to get you started.

Overnight: soak almonds, hazels, cashews, sunflower seeds, etc.  Then drain & rinse.  Store in the fridge in a sealed container for just a day or two.   This is enough to improve digestibility and flavour; add them to salads or to cooked rice.

Sprout for 3-5 days: following a simple soaking and rinsing system, alfalfa seeds, lentils, beans, wheat germ, will produce succulent shoots, providing a little salad patch in the tiniest corner of your own kitchen.

After soaking seeds or grains to grow shoots, make sure to keep the water. It now contains enzymes, vitamins and minerals that can benefit your houseplants.BANNER-Joys of sprouts-300x250

If you’re interested in starting your own kitchen garden we’ve got what you need to get started.  BioSnacky produces a small
jar with a screw-on mesh lid and integral stand, so that you can easily drain off water. There is also a 3-tiered set of trays, which allows you to sprout several varieties of seed without any extra effort.  BioSnacky also offers a nice selection of organic seeds for growing at home, and we’ve got other grains and seeds in the bulk section that are viable for sprouting too!

Come in and ask a customer service consultant for tips!

Article provided by A.Vogel

NEW PRODUCT – Fermented Greek Yogurt Protiens by Genuine Health

 CLEAN, GRASS FED PROTEIN!

 Opa key benNew Bars

The milk for fermented GREEK YOGURT proteins+, is sourced from a California Dairy farm that is highly conscious of, and committed to ethical and sustainable practices.  The cows are raised, pastured and farmed in California, producing the milk used to make fermented GREEK YOGURT proteins+, a grass fed dairy, free from: Gluten, Soy , GMO’s, hormones, and antibiotics.

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What Makes Grass-Fed Beef Different?

Do you know…

the difference between grain-finished and grass-finished beef? Typically most cows have eaten grass for the majority of their lives, however the last 90-160 days of the animals’ diet may have a greater impact than you may think…

– Grain-finished beef –

Typically the cattle will start their first 7-9 months on a diet of forage (grass, legumes and other forage) however, in the last 90- 160 days the cattle will be transferred onto a high energy ration so they gain weight in preparation of going to market. During this time several of the important nutrients in beef decline heavily due to the grain diet, such as omega-3 and CLA (conjugated linoleic acid).

Consumers are generally more accustomed to purchasing grain-finished beef products available in most supermarkets. It can be distinguished by the bright red meat with white marbling.

– Grass-finished beef –

Cattle is fed nothing outside of their natural diet of grass and other forage items that their digestive system is used to. However, as the grass-finished cattle does not grow as large as the grain-finished, the price tends to be higher due to less yield per animal, as well as the additional time out at pasture for the animals to grow to a marketable size. The meat is less marbled and often described as tasting ‘grassy’ and typically has a chewier texture. The nutritional value is much higher, however due to its texture, people often reject the meat as poor quality compared to the industry standard.

– Certified Organic Beef from Hills Food –

Grazing on grass for the majority of its life, the beef we carry from Hills Foods cattle are switched to a certified organic grain diet for only the last 60 days. This short time is not long enough to cause the same health problems found in conventional grain-finished beef so this beef retains some of the good omega 3 and CLA nutrients. As well, this diet allows the beef to contain excellent marbling of fat which gives consumers the juicy flavourful meat they desire!

 

Thanks to Hills Foods for this article

Have You Considered Kangaroo Meat as an Eco-Friendly Meat Alternative?

Aussies told: save the planet – eat more ‘roo

Thanks to the great people at Hills Foods for sharing this article with us!

Greenpeace claims Australians can dramatically reduce their nation’s carbon footprint by cutting down on beef

“Throw another ‘roo on the barbie, we’re saving the planet tonight.” These are the words Greenpeace hope will

soon be echoing around Australian backyards as the nation responds to the latest suggestion of how it might

reduce its carbon footprint: eat less beef and more of the local wildlife.

This is not good news for Skippy. In the last five years drought has halved the kangaroo population to 25 million,

and already about 10 per cent of these are harvested every year for their skin and meat. Nevertheless,

Greenpeace is serious in urging Australians to eat their national emblem.

They base their case on a report that says that cutting beef consumption by 20 per cent and substituting it with

kangaroo steaks would reduce the nation’s greenhouse gas emissions by 15 megatonnes within 12 years.

The reduction, says the report’s author Dr Mark Diesendorf, comes from less land clearing and, especially, fewer

flatulent cattle releasing methane.

And, Dr Diesendorf adds, kangaroo meat is a healthy alternative to beef, being low in fat and high in protein, iron

and zinc. It may, in short, put a spring in your step.

While eating kangaroo on an industrial scale may be a novel idea, trying them as a tasty change from lamb or

beef is not.

Kangaroos are commercially farmed and about 30m kilos of meat is produced each year. Australians eat about

10m kilos of it a year, as opposed to 70m kilos of beef. And there is a growing export market, sending about 20m

kilos overseas. It is sold in a few British outlets, France, Belgium and Germany all import it, but the main market

is in Russia, which consumes as much kangaroo meat as Australia itself.

Australians’ attitudes to kangaroo meat range from the horrified to the enthusiastic. One blogger, called

“Aussiehog”, rated it as “dog food”. While “Andy of Dandenong” wrote: “Roo is a beautiful meat … very tender, a

little gamey, very lean, kangaroo steak seared with a garlic and tomato sauce over the top … mmm.”

Some southern hemisphere gourmands swear by it, and there are websites with recipes for kangaroo hot-pot,

kangaroo tail soup, and, from celebrity chef Benjamin Christie, kangaroo lasagne with bush tomato chutney and

lemon myrtle.

Nearly all say that kangaroo meat is best served rare or medium rare, and praise its low-fat content.

And if Australia does expand its taste for unusual meat, then there are lots of other potential meals flying, walking,

running and even swimming around the Outback. Anyone for possum pie or kookaburra fricassee?

From Australia’s “The Independent”

Article by Tom McTague and Will Dowling

Published: 21 October 2007

Palm oil vs. the orangutan: Let’s act responsibly!

by Sonia Chartier, on 14 September 2015
co-written by Marie-Claude Coupal,  
Food Manager at A.Vogel 

Gleaned from A.Vogel’s Blog

Did you know that every time you wash your hands with soap, spread margarine on a piece of bread, snack on cookies, apply lipstick or light a candle, you are jeopardizing the survival of the orangutan?

All of these products contain palm oil, which is widely used in the food and cosmetic industries due to its many qualities:

  • It does not increase blood cholesterol levels.
  • Its semi-solid texture at room temperature adds an oiliness to food.
  • It is stable when heated.
  • It is not expensive and its yield per cultivated area is very high.Orangatang

Unfortunately, demand for palm oil is so high that huge swaths of tropical forest are cut to make way for palm tree plantations, causing major environmental damage, especially to orangutan habitat:

  • 83% of palm oil production and 89% of exports come from orangutan habitat.
  • Over 90% of orangutan habitat has been destroyed.
  • It is estimated that, currently, approximately 5,000 orangutans die each year from the effects of deforestation

What can we do to help?

Simply replacing palm oil in our food products wouldn’t necessarily be the best solution.  For one thing there are many products for which it would be difficult to substitute this oil because it provides a particular texture to food.  As it stands, the food industry has very few options for reproducing the desired texture using a different vegetable oil.

But mainly, given that oil palms provide a very high yield, less land has to be cleared than for other oil-bearing crops (e.g. soy, canola or sunflower) to produce the same quantity of vegetable oil.

Palm oil can also be cultivated in a sustainable, socially responsible way—it all depends on the method used. What causes a lot of the environmental damage is the large-scale production methods currently used by many of the agro-industrial players. If oil palms are cultivated on a fair-trade basis, there is a low environmental impact thanks to their high yield.  This tree also has a strong diversification potential and can be cultivated profitably by small farmers as well.

Given the urgent need for environment-friendly palm oil production that is respectful of local communities, the RSPO (Roundtable on Sustainable Palm Oil)—a group of organizations striving to protect the environment, including the WWF (World Wild Fund for Nature)—and the palm oil industry developed environmental and social standards allowing for the production of fair-trade palm oil.  RSPO fair trade certification assures the consumer that the palm oil has been produced using an environmentally friendly method that is respectful of the workers.

And we can do our part by insisting that common consumer goods be clearly labelled so that we can choose products that don’t contain palm oil from high-risk plantations.

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