NEW PRODUCT – Fermented Greek Yogurt Protiens by Genuine Health

 CLEAN, GRASS FED PROTEIN!

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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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SHOUT OUT TO DAVE!

Dave Chhoker is a customer of ours who blows our mind with the humanitarian work he does!  He’s quietly doing so much good  – we thought everyone should know about it!  So we asked our Leslie 2 to interview Dave and write us a quick article about what he does and why he does it.

We hope that this will bring some interesting farming alternatives to your attention, and that you’ll be inspired by a single person making a world of difference in many people’s lives.

Way to go Dave!

Dave Chhoker uses new/ancient farming techniques to improve farming in India

“It’s called Rishi Krishi,” Surrey’s Dave Chhoker says of an irrigation system that originated in ancient India from one of the four parts of the Veda—ancient scripture that deals with agriculture—once farmed by sages and saints. According to Chhoker, farmers would scrape the soil from under a Banyan tree—an extremely large and holy tree.  “There are these hanging roots ,” Chhoker says, describing how they drip hormones and enzymes into the soil creating a substance known as Angara or holy ash.

It takes 15 kilograms of Angara to be sprinkled upon one acre of field, which is then flooded with water to irrigate it. “It works like a yogurt culture,” Chhoker explains, “starting the growth of micro-organisms in the soil. The healthier the micro-organisms, the healthier the crop.”

Chhoker himself has six acres in India and uses his farm as a tool to teach other farmers how to go back to the ancient and self-sustaining methods of farming, using his own successes as an example. Rishi Krishi is just one of them. Another is what is known as the Sulab system which takes human waste and through the use of two separate pits (customized to fit the size of the farm and family) allows one pit to fill with excreta and other human waste while the other filled pit is sealed with cement slabs and allowed to compost or “percolate” for two full years.

The pathogens are eaten up by bacteria in the soil, leaving behind “a nice smelling manure.”  A manure loaded with natural nutrients. “It is very successful, very cheap, very practical.”

A nectar comprised of honey, ghee, cow dung and water is used while the crops are growing which enhances the growth of micro-organisms in the soil. Whatever is put in the ground provides the activation. It is, Chhokar states, a self-sustaining system. “You are not dependent on anyone.”

Chhokar describes modern India as having turned away from these ancient forms of farming in favour of chemicals and genetically modified seeds (GMO). He laments the plight of modern farmers who have been “victimized” by the lure of an easy crop with little to no weeding, only to lose everything to drought. The farmers—now in debt to the chemical companies—must sell whatever crops survived to the pay the bills. Any GMO crops that are kept to feed their families are engineered to be sterile so the farmers have no choice but to buy more of this seed for next year’s crop. When the farmers can no longer pay the chemical and GMO seed corporations, they lose their farms.

“The dependence on chemical agriculture in India is creating a lot of farmers and their families to commit suicide, jumping into their wells,” Chhokar says, adding that most farms have been in the family for generations and it is an “honour” issue, a “losing face,” when the farms are lost.

“It is a huge problem in India.”

by Leslie MacFarlane
Leslie 2  (L2 for short!) is a writer and she also provides exceptional customer care at the back end of the store.  Feel free to ask her for help whenever you see her – she’s happy to help you.

Tempeh Satay Rolls

Like all fermented foods, tempeh contains live enzymes and probiotics so consuming it unheated keeps all the good digestive bacteria alive. Marinate tempeh up to a day ahead for maximum flavour.

Prep time: 15 minutes

Total time: 30 minutes

Yields: 4 rolls

Coconut Satay Sauce:

1/4 cup (60ml) coconut milk

2 tbsp (30ml) soy sauce

1 tbsp (15ml) red curry paste

3 tbsp (45ml) coconut palm sugar or brown sugar

1 tbsp (15ml) lime juice

Tempeh Satay Rolls:

250g tempeh

4 sheets rice paper

2 cups (500ml) shredded kale

1 cup (250ml) julienned mixed peppers

1 cup (250ml) julienned asian pear

1 cup (250ml) pea or radish sprouts

1/2 cup (125ml) sprouted beans

1/2 cup (125ml) enoki mushrooms

Directions:

  1. In a large shallow bowl, whisk together coconut milk, soy sauce, red curry paste, palm sugar and lime juice. Slice tempeh into 16 equal pieces and gently toss with sauce. Let marinate for 15 minutes.
  1. Dip 1 sheet rice paper in hot water and lay on damp tea towel. Layer 1/4 portion each kale, peppers, pear, sprouts, beans, mushrooms, tempeh and some sauce across centre of rice paper. With wet fingers, roll up firmly leaving ends open. Slice into 3 pieces. Repeat steps for remaining 3 rolls.Tempeh Satay Rolls

Nutritional analysis per roll:

Calories: 286 kcal

Protein: 16 grams
Fat: 10 grams
Carbohydrate: 35 grams
Fibre: 4 grams
Sodium : 495 mg

Kimchi and Zucchini Pad Thai

The sweet and sour tamarind sauce balances perfectly with spicy kimchi and smoked tofu. If you don’t have a spiralizer, run a peeler along length of zucchini to make large ribbons and slice into strands with a knife to resemble noodles. Alternatively, try using a julienne peeler available at kitchen stores.

 

Prep time: 20 minutes

Cook time: N/A

Yields: 4 servings

 

Tamarind Sauce:

3 tbsp (45ml) almond butter

2 tbsp (30ml) tamarind paste

2 tbsp (30ml) maple syrup

2 tbsp (30ml) apple cider vinegar

1 tbsp (15ml) fish sauce

2 large zucchini, spiralized (about 4 cups, 1L)

1-1/2 (375ml) cups kimchi, chopped

1 cup (250ml) diced smoked tofu

1/4 cup (60ml) cilantro leaves

1/4 cup (60ml) bean sprouts

2 tbsp (30ml) crushed peanuts

2 lime wedges

Directions:

In a bowl, whisk together almond butter, tamarind paste, maple syrup, apple cider vinegar, and fish sauce. Toss with zucchini, kimchi and tofu. Divide between two plates and garnish with cilantro, bean sprouts, peanuts and lime wedges. Serve immediately.

Nutritional analysis per serving:

Calories:  206 kcal

Protein:  9 grams
Fat:  10 grams
Carbohydrate: 21.5 grams
Fibre: 5 grams
Sodium : 764.5  mg

 

Pad Thai

Key Lime Kefir Pudding

Avocado and chia meal flour make healthy fibre rich alternatives to conventional starch and eggs in puddings. If chia meal flour is not available, simply blend chia seeds in a high powered blender or spice grinder to a flour texture. Find coconut chips in the healthy snack aisle of the health food store.

 

Prep time: 10 minutes

Total time: 30 minutes

Yields: 6 servings

 

3 (750ml) cups kefir

1 medium avocado, chopped (about 1 cup, 250ml)

1/4 cup (60ml) lime juice

1/4 cup (60ml) honey

Key Lime Kefir

1 tbsp (15ml) chia meal flour

1 tsp (5ml) lime zest

2 tbsp (30ml) coconut chips

2 tbsp (30ml) roasted almonds

 

Coconut whipped cream (optional)

 

Directions:

In a blender, combine kefir, avocado, lime juice, honey, chia flour and lime zest and blend to a smooth texture. Pour into 6 glasses or bowls and chill covered for 20 minutes to set. Crush or process coconut chips and almonds together to a coarse crumb. Top puddings with coconut whipped cream and coconut almond crumbs to serve.

 

Nutritional analysis per serving:

Calories: 192 kcal

Protein: 6 grams
Fat: 10 grams
Carbohydrate: 21 grams
Fibre: 3 grams
Sodium: 60 mg

Healthy and Green in 2015

To kickstart your New Year’s health regime, we have compiled the top new trends for natural living in 2015. This year’s exciting new approaches to natural health will span from multi-functional and integrative products like oils and fermented foods, to high-quality supplements and effective certifications.

Here are the key trends shaking up the market this year:

New and interesting oils offering health benefits
The war on fat has taken a crucial turn and Canadians increasingly appreciate the role that certain healthy fats play in boosting our health. In 2015, look forward to seeing a growing number of healthy oil options taking Canada by storm.

Natural health products with a focus on digestion
Leaky gut… It’s a nasty name and although this concept, officially termed “intestinal permeability”, is still in its infancy, it is quickly becoming a buzz word with implications ranging from digestion to brain health.

Fermentation goes mainstream
The trend of supporting digestion and immunity is also extending to fermented foods, which are no longer limited to last year’s trendy kimchi, tempeh and sauerkraut. This year, natural health lovers will begin to find a wider variety of new foods in different fermented forms.

Pumpkin – not just for autumn decor
Natural health experts are in agreement that there is a new superfood to look out for in 2015: pumpkin. From pumpkin seeds to oil, this nutrient-rich superfood will earn its name among natural health lovers for its benefits in healthy reproduction, immune system support, and vision.

Product Certifications – Organic and GMO-free
Canadians consistently support labelling of foods containing Genetically Modified Organisms (GMOs), citing consumers’ right to know where food comes from and the impact its production has on the environment. While the debate surrounding GMO foods continues, suppliers are increasingly stepping up to the plate and offering certified organic products, which is an assurance that foods are produced without the use of GMOs. This trend will continue throughout 2015 in response to consumers’ demand to know what is in their food, and increased labelling activism in Canada.

 

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