Jul 6
You’ve probably seen or experienced a huge increase in nut and seed consumption over the last few years, because more people are recognizing how delicious and healthy they can be.
At the same time nut and seed allergies are also on the rise. Why? My favourite go to holistic nutritionist Sondi Bruner offers her enlightening responses in today’s interview.
I’ve also included two of her tempting allergen-friendly snack/dessert recipes below. Read more
Written in collaboration with Galloway’s Foods.
Before I say more, the good news is that it is now easy to mill your own grains (including rice, lentils, dry beans and spices) with some excellent grain grinders available at Galloway’s Foods.
I watched a demonstration of their in-store KoMo Duett Grain Grinder and Flaker and was enthralled to see the quinoa grains become fine flour in just seconds. Read more
I’ve always liked eggs, but lately I’ve fallen in love with them, especially when I cracked three fresh eggs into my date walnut loaf last week.
It turned out to be more eggy than loafy but got me thinking about the whole debate around whether eggs are good for you or not.
I intuitively feel they are fantastic little gems but just to be sure I thought it wise to get local expert Sondi Bruner’s view on the issue. Read more
the smart foodie 