YAY!!!!!

You did it!!!  Congratulations on finishing the cleanse!

Thank you for your commitment and hard work!!

I hope you all found this a beneficial experience that helped you to better understand yourself and cultivate a deeper appreciation for yourself and for food. 

As we move out of the cleanse, often the question that comes up is, “What do I eat now?” – and the answer is, anything you like!  There are no bad/good foods, just foods with different properties.  You have already begun developing an understanding of how foods affect you; so how you apply that knowledge is up to you.  Really, the most important thing is to savour what you eat: if you enjoy what you eat, then you will cultivate happiness and nourish yourself with happiness.

If you have any further questions, consider booking a private consultation with me!  One-on-one time is the best way to see how Ayurvedic wisdom can be applied to suit your particular needs.  Send me an email or chat with me for more info!

I also sometimes include Ayurvedic recipes and tidbits in my newsletter, so if you are interested, please join my subscription list!   You’ll also get updates about workshops and retreats (Costa Rica in February 2018!  Hecla in October!!).

Namaste!

what to eat next?

Ayurveda is the study of relationships – opposites balance eachother out; like increases like.  As we continue to explore the relationship between us and our food, let’s start seeing ourselves as a part of the ecosystem, not above it.  Good food cannot be reduced to single ingredients; it requires a web of relationships to support it.

So how do we eat?  Before that, how do we purchase food?

Whether we do it consciously or not, the purchases we make send a message to companies and the government about what we want to see more of in the world.  That means that we vote with our dollar.  So buy the things that you want to see more of: free-range eggs, antibiotic-free meat, local/organic grains and vegetables, raw honey…whatever it is that makes sense to you!  How we eat needs to reflect a whole system of agriculture – not just cherry-picking ingredients that we favour at the moment; let’s start eating in a way that is based on what the landscape and oceans can provide.

Discovering new foods and food producers is so much fun – here is a short list to get you started!


Sourcing Local/Seasonal Food in Winnipeg – A Short List

Bee Project Apiaries
Many of the foods and crops we eat rely on bees to pollinate these plants.  With the global honeybee population on the decline, it is all the more imperative that we look at the relationships in our ecosystem and see what roles we can play in supporting them.  Bee Project Apiaries are the founders of the Urban Pollination Project, which maintains hives within the city of Winnipeg.  Operating like a CSA*, you can host a hive and share in the honey that is harvested!  Another way to do your part is to grow native wildflowers that attract honeybees, avoid the use of pesticides and fertilizers in your garden, and of course, eat honey!  You can find Bee Project Apiaries honey at Little Sister Coffee Maker, Parlour, and farmer’s markets.

Bouchée Boucher
A small bites restaurant AND butchery in St. Boniface!  They also offer courses on butchering and cooking and stock tons of local food products.  An establishment like this makes well-raised meat easily and readily accessible to busy urban folk – so exciting!!

Hearts and Roots
Hearts and Roots is a small-scale, spray-free vegetable farm located 3 km south of Elie, Manitoba, right on the La Salle River. They grow over 100 varieties of fruits and vegetables without the use of synthetic fertilizers, pesticides or herbicides. All of their seed is either organic or untreated and none of the species are GMO. The farm is committed to responsible agriculture and the role it plays in an inspired community. Visit their website to learn more about their CSA program.

Small Farms Manitoba
A directory of small farms, CSA shares, U-pick farms, and farmer’s markets in friendly Manitoba. A great place to get an overview of what’s available in terms of delicious, well-made local food.

Tamarack Farms
Ryan Pengelly and his family grow delicious Manitoban quinoa on their farm close to Erickson, Manitoba. They also raise pastured pigs (Berkshire and Duroc-Large White cross) and chickens, which allows the farm to work towards a sustainable and self-sufficient system of operation. Find awesome quinoa recipes on their website; their quinoa can be bought online and around the city (try Bouchée Boucher). They are also a few short years away from completing their organic certification.

*CSA stands for community supported agriculture. Members sign up for weekly farm shares prior to the growing season. This allows farmers to purchase seed and equipment before planting begins. Members receive boxes of produce for weekly pickup, and in turn, take on some of the risk (and reward!) of farming.

Happy food discovering!

recipe: golden elixir!

This elixir brings together a bunch of Sattvic foods into one delicious and healthy mix!  Composed mostly of raw honey, turmeric and ginger, try it drizzled over granola or stirred into your tea to give your immune system a boost.  Golden Elixir is great to keep on hand all year round to promote healing.  Make it extra special by using local honey, such as Bee Project Apiaries!  They are doing amazing work to promote urban beekeeping and to keep our bee population thriving; find it regularly stocked at Parlour and Little Sister.

This recipe is adapted from Tara O’Brady’s in her cookbook, Seven Spoons: My Favorite Recipes for Any and Every Day.  It is a beautiful book full of gorgeous photos, stories and interesting recipes.

Golden Elixir

makes ~1 cup

¾ cup honey, preferably raw/local
3 tbsp grated fresh ginger
2 tbsp apple cider vinegar, preferably raw and unfiltered
Zest of 1 lemon
1 tbsp plus 1 tsp ground turmeric
1/8 tsp ground cinnamon

Mix everything together in a jar until smooth.  Let it sit for at least 30 minutes before using (to let the flavours marry), and keep it stored in the refrigerator for up to one week.

Feel free to try variations: next time you could replace the cinnamon with nutmeg or cloves!  If you find fresh turmeric root, you could try replacing half of the fresh ginger with it.  Enjoy!

I was gifted dried turmeric root from a student, so I grated that into my latest batch of Golden Elixir (see photo) – but you can use turmeric powder and save yourself from the grating process!

Tara O'Brady's Golden Elixir

food for thought: reawaken!

Michael Stone is one of those rare teachers that is able to bridge traditional wisdom with contemporary living.  I have had the opportunity and joy of practising with him a few times, and his books are an extension of his in-person teachings.  As a yoga/Buddhist teacher and psychotherapist, he writes with clarity and passion, urging us to live fully and with presence.  In one of his books, Awake in the World: Teachings from Yoga and Buddhism for Living an Engaged Life, he relates that contained in the practice of yoga and Buddhism is the continual reminder that we are not discovering wisdom, but recovering it.

“Yoga teachings are not a response to life that stands apart from its movement.  Yoga is a living question that continually points its practitioner back toward his or her own life, back into the body, straight into community.  An ongoing practice recognizes that there is a transcendent mystery beyond the techniques that a practice employs.  Awakening is not the end result of a systematized process.  Reawakening love and intimacy for one’s self and beyond requires practice.  This is not because love is something far away from us but because we forget.  We forget that intimacy is near.  We forget how to relax with others.  We forget we are whole.  Realization is a kind of remembering rather than an achievement or virtuosic accomplishment.  Practice awakens the dormant and often invisible interiors of mind, body, and heart in order to establish a more tender, responsive, creative, and active self.”

How can the way we eat be a facet of responsible living?  Through the act of cooking, sharing food, and nourishing ourselves, we can practise yoga: practise being awake, giving love, taking responsibility, and being in relationship.  How can yoga manifest through our daily actions?