Nutritional fitness - five tips for holistic health

By Tricia Sedgwick, RHN

Every now and then I enter a world outside of the one I have created filled with holistic nutrition lectures, committed nutrition clients, an organic youth gardening project and spouted whole grain cookies . . . and on and on it goes . . .

I was recently talking with my friend’s highly intelligent 12-year-old daughter who mentioned her regular use of cooking spray. I was shocked! As I turned to lovingly express my thoughts on the subject, I forgot that outside of my world these spray oils are quite common. I do believe there are much healthier alternatives. My initial comments sparked a conversation with others in the room to discuss butter versus margarine, processed versus natural, genetically modified canola and soy, and highly refined oils as well as organic and local foods. I am happy to report that all but one person believed in natural GMO free, unrefined oil and butter.

A week later, my friend, who is an exceptional parent, raising two teenage girls on his own, asked me what five things he could do to be healthier when it came to GMOs, organics and health. As a holistic nutritionist, who recognizes everything as interdependent, such a concrete answer is difficult. I sometimes forget that those initial stepping stones were the necessary foundation for reclaiming my health. And so I fast tracked back to the beginning of this 12-year journey. A combination of where I started and what I think is important to get on the path of achieving holistic health is listed below:

Top five picks

Fresh is best so eat organic fresh produce and avoid the canned, the boxed and the bagged (due to processing chemicals and preservatives) more often. Sign up for organic home delivery if it is not readily available. I made the original switch by signing up with SPUD, but today there are also buying clubs like NOW BC and Community Supported Agriculture programs (CSA).

Read your labels and do not be fooled by “healthy” marketing. For instance, MSG is disguised with terms such as “hydrolyzed protein.” If you don’t know what it is or you wouldn’t dream of having it in your food cupboard, such as propane is in cooking sprays or TSP in Cheerios, chances are it shouldn’t be in there. I recently heard someone say he doesn’t eat packaged food that contains more than six ingredients.

Avoid irradiated and genetically modified ingredients and foods when you buy organic. There are no labeling requirements in GMO foods and they are adding new chemically altered foods to your grocery store shelves all the time. This includes simple items such as brown rice.

Grow something. You can make it as simple as sprouts and herbs in your kitchen but nothing is better than sweet, warm and fresh heirloom tomatoes from your porch in the summer. For organic seed sources, visit www.saltspringseeds.com and www.westcoastseeds.com.

Get out to a sustainable or organic farm and talk to the farmer, buy some produce and do a tour. You will have a whole new appreciation, understanding and a sense of gratitude for where your food comes from and the people who grow it. Besides, it’s a great way to take a break, slow down and enjoy an afternoon.

One of my favorite things - Lentil Coconut Curry

Ingredients

1 onion, chopped
3 stalks of celery, chopped
2 large apples, cut and cubed
3 cloves garlic, minced
3 Tbsp coconut oil
2 cups organic green, brown or red lentils
2 tbsp curry powder
1-2 cups of water or vegetable stock
1 can of coconut milk
1 lime
Unrefined sea salt to taste

Directions

In a pot, sweat the onion, garlic and celery in coconut oil on med. Heat for about 15 minutes.
Add the apples and sweat for another 10 minutes, stirring constantly.
Stir in curry powder and 150 ml of water or stock and continue cooking for another 10 minutes.
Add lentils and remaining liquid. Bring to a boil stirring constantly. Reduce heat and simmer for about 20 minutes.
Once the lentils are cooked add the coconut milk.6. Squeeze in lime and add salt to taste.

Note: To maximize the nutritional availability of the lentils, soak the lentils in water for 4-8 hours before cooking.

Tricia Sedgwick is a Registered Holistic Nutritionist (RHN) in Vancouver, BC. She spearheaded the multicultural edible garden project called “The World In A Garden,” which connects community to the roots of their food. Tricia is an instructor at the Canadian School of Natural Nutrition and the creator of Seeds of Plenty - organic baked goods with a sprouted twist! Additionally, she is available for nutritional consulting with a focus on integrative wellness. For more information please visit www.seedsofplenty.com or contact her by e-mail tricia@seedsofplenty.com.

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