I am pleased to announce the Goods is approved by the Darou Wellness Program for the month of July. The integrated team at Darou Wellness not only supports their patients but also local, like-minded businesses in the Toronto wellness community.
I have a wonderful history with the founder Dr. Shauna Darou, she was my first naturopathic doctor and a guiding light in the early days of my transition to a plant based diet. I still follow much of her direction years later and I feel honoured that her program has approved the Goods as a healthy business in the city.
If you’re looking to take your health to the next level, see a naturopathic doctor. It’ll be worth it, they are experts in natural health and wellness.
We’re pretty pumped, the Goods was voted Best Salad In Toronto on BlogTO this weekend. After the high fiving subsided an exuberant discussion followed about how excited we are that the vast majority of the restaurants voted are focused on real, vegan food or at least strict vegetarian with a host of other dietary options.
We’re not talking caesar or cobb salad here, most everyone are making their dressings in-house and prepping plants to make it happen without the unnecessary addition of meats or dairy. Pretty cool people, looks like Toronto is getting the hang of this conscious eating thing.
With so many options for healthy takeout, greasy food is no longer the only easy takeaway option after a long exhausting day. And who knows you might find you liked tossing a salad a lot more than a pizza…
A big thanks to everyone who voted, you make us happy.
Let’s discuss fiber shall we? Did you know that most people need upwards of 32 grams of fiber a day? And quite frankly, we just don’t eat enough with a typical Western diet.Fiber plays an essential role in your digestive, heart, and skin health, and may even improve blood sugar control and weight management. Loads of things are full of fiber but if you want the best (like the Dom Perignon of fibers) go for vegetables, nuts, and seeds as they are the most healthful source.
Why care about fiber? “If we don’t eat enough soluble fiber, our bile, instead of being ushered out of the body and then replaced with fresh bile produced by the liver, is repeatedly recirculated in our system. In the process, it becomes more concentrated with toxins, which, in turn, can lead to all sorts of inflammatory diseases such as gallbladder disease, intestinal inflammation, and even skin conditions like acne, eczema and psoriasis.” Wait what? Ewwwwwwww.
And this is why we’re all about full blend juices, by not extracting the fiber from your smoothie you get all the good stuff… lots of magic smoothie recipes here
The amazing maca, super loaded with over 60 micronutrients.
It’s 40% potassium, 10% zinc (which is a great cold-buster), high in iron, phosphorus, magnesium and silica. It has vitamin A, B, C, D, E, B12, B1, 2 and 3 and contains 18 amino acids. So in a nutshell, this plant will rock you.
It’s the strongest root on earth and has been around for over 10,000 years. Listen, it the Inca used it, it’s gotta be good. Then again they also partook in some bizarre rituals so maybe they’re not a great example.
It’s a potent plant*, so use sparingly, ideally mixed with sweet treats like cacao desserts or fruit shakes.
*do we need to remind you it’s for oral consumption only?
Let’s mix it up and pull the greens out of our green smoothies.
Keep in mind leafy greens are essential but it’s important to mix it up, variety is what really allows us to thrive on a plant based diet.
This smoothie is loaded with veggies, it’s delicious and a nice change.
2 cups water
3 ice cubes
1/2 red beet
1/2 organic apple, fuji or gala
1 organic oranges
1 organic carrot
1″ ginger, peeled
1 tbsp hemp
Peel the oranges, but leave the skin on everything else. Blend smooth and down all that veggie love.
Thanks Gosi for the inspiration, as always.
In the blink of an eye we’ll be complaining about how hot it is… until then let’s cook something.
Amaranth grain is gluten-free, packed with protein, a great source of magnesium and iron and is very filling. It can be challenging to cook, easily turning to a glue like consistency.
Quinoa is everywhere and for good reason, it’s a fantastic plant source protein, a gluten-free seed often assumed to be a grain that’s packed with fiber.
Cooking quinoa and amaranth together gives you the fluffiness of quinoa with the added nutty flavour of amaranth. The combo goes well with flavourful sauces, seasonings and of course added to a salads.
Quinoa Amaranth Combo
1/2 cup organic quinoa
1/2 cup amaranth
1-2/3 cups filtered water
mineral salt to taste
Place water, grains and spices in a pan, bring to a boil then turn down to a high simmer for approximately 20 minutes or until grains reach desired consistency.
Special request for my Basi, she’s been smoothie’ing and loving it and now she wants to try a healthy pasta sauce her hubby will eat… apparently he likes red sauce and she likes white. I tried to throw a green her way (see pesto) but have yet to hear back on that “compromise”.
Here is a quick, delicious, good for you marinara sauce, thanks to Elaina Love for allowing me to share:
Marinara Sauce aka Red Sauce
2 cups sun-dried tomatoes, cover with water for 2 hours
2 cloves garlic, minced
2 tbsp red onion, chopped
6 basil leaves
1-1/4 cup tomatoes OR red/yellow peppers, chopped
1 tsp Himalayan pink salt
1/8 tsp dried oregano
Blend all ingredients, including soaking water from sun-dried tomatoes in blender or food processor. Use as pasta sauce for zucchini, squash noodles, kelp noodles or all three! Feel free to add black olives and mushrooms to the mix. This is a great, no cook meal with lots of versatility.