Individualized Nutrition, Pharmacy and Healthy Living

Diet

  • We're Here to Help You – Introducing Your New Personal Chef

    by Marc Isaacson, President, Village Green Apothecary | November 19, 2014

    chef2It can be frustrating trying to figure out which foods to eat to stay healthy. Which foods should you avoid and which ones are right for you and your family? Do you get in a rut making the same things over and over? It can be taxing just trying to figure out what to prepare. Whether you’re single or a busy parent, it’s the same issue: you need simple, easy-to-make meals that are nutritious. After all, it is true – you are what you eat. If we all ate really well all the time, it is more likely that we would feel fantastic!

    Now, what if you could have your own personal chef, if you had someone to provide daily recipes designed specifically for your needs? We’re all biochemically different and we all have unique nutritional needs. If your chef proposed simple meals that were nutritious, delicious and addressed your unique needs, that might be a load off your mind. It could save you time, and could also fill a huge void in your personal nutrition.

    While it sounds almost too good to be true, we have a new way to serve up this unique solution. Specific to your personal chef, we’ve just introduced a new online program called IQYOU (www.iqyouhealth.com), an online smart tool that can help people create their own individualized nutritional supplement program. An additional benefit is all of the personalized foods and recipes that will be available to you. When you create your unique health profile, IQYOU will offer specific foods and delicious recipes to provide you with the right nutrition. IQYOU is powered by over 30,000 medical and research studies to supply solutions, including integrating with the Worlds Healthiest Foods website to give you a selection of recipes.  Read more

  • Let Your Energy Soar... Using Your IQYOU Food Recommendations

    by Joseph Pizzorno, N.D. | October 29, 2014

    jump-for-joyYou could be preparing personalized nutritious foods matched to your unique needs, using food recommendations created specifically for you.

    IQYOU is the world’s smartest personal health tool, but it’s also an amazing resource for planning what to prepare to eat. My team assisted with the development of George Mateljan’s World’s Healthiest Foods website, and we also integrated the IQYOU Smart Tool to help give you exactly the nutrients your body needs.

    George Mateljan spent many years traveling the world looking for foods that were associated with cultures renowned for their health and longevity. To be added to the list, these foods also had to be nutrient-rich and familiar, readily available and affordable at your local market. And not least of all, they had to taste great!

    Use any of the recipes on this site, especially the ones that are recommended for your specific nutrient needs. People who begin to integrate these foods into their lifestyle find that their energy soars, and they may also notice that they rarely get sick. We all have to eat, so why not select whole, fresh, nutrient-rich World's Healthiest Foods for an easy enjoyable way to vibrant health and energy?  Read more

  • Dinner Tonight: Miso French Onion Soup

    by Paula Gallagher | October 21, 2014

    French-onion-soupI remember the first time I had French onion soup. I was in college and had gone over to a friend's house for dinner. Her mom brought us these handled bowls full of steamy soup, covered in bread and cheese. From that moment on, French onion soup became a favorite.

    As the days turn a little chillier, this soup becomes a staple. The following recipe uses miso paste instead of the traditional beef broth. A staple in Asia for thousands of years, miso is made from soybeans fermented with a grain such as brown rice or barley. The result is a tasty, salty condiment that is live with bacterial culture and excellent for promoting gastrointestinal health. Soybeans also contain lecithin, which provides key ingredients for brain neurotransmitters, an excellent way to boost brain function. The onions provide sulphoraphanes, which increase immunity, counter free-radical damage, and fight cancer.

    French Onion Soup

    1 Tbsp extra-virgin olive oil
    4 yellow onions, thinly sliced
    2 cups water
    3 Tbsp miso paste
    4 slices whole wheat French bread
    4 tsp seeded mustard
    1 cup Swiss or mozzarella cheese or dairy free equivalent, grated

    In a large pot, warm oil over low heat and add onions. Caramelize the onions by cooking them slowly for about 1 1/2 hours, stirring every 20 minutes. I know it is a long time, but definitely worth it to get sweet, delicious onions.  Read more

  • Delicious Fall Recipe for Chai Ginger Apple Cider

    by Paula Gallagher | October 14, 2014

    apple-cider-ginger-chaiChai ginger apple cider is a delicious warming beverage that is the perfect end to a crisp fall day. The ginger is a great digestive aid and the aromas from immune-boosting chai spices will make your whole house smell like you have been baking all day. Chai tea is a traditional Indian tea made from black tea with spices added to it, such as cinnamon. It’s certainly delicious, but make sure when choosing it that you opt for a traditional healthy variety, rather than one with added sweeteners or syrups. Organic tea is best, if you can get it.

    - 6 cups apple cider
    - 2 chai tea bags (regular or decaffeinated)
    - 1 inch slice of fresh ginger, peeled and left whole

    In a small saucepan, bring 1 cup apple cider to a boil, then add the chai tea bags and ginger. Remove from heat, cover, and steep for 45 minutes.

    In a large saucepan, combine remaining 5 cups of apple cider with prepared 1 cup chai tea-infused cider. Bring to a gentle boil. Remove from heat. Serve with a cinnamon stick!

    Recipe care of Hyhope Farms.

    Photo from here, with thanks.

  • Dinner Tonight: Kale Salad with Cranberry Dressing

    by Paula Gallagher | October 7, 2014

    kaleThis coming weekend is always a little bittersweet. Here in Canada, our family celebrates Thanksgiving, but we also close down our cottage for the winter every year at this time. For us, this is the true marker of summer end, and the beginning of cold weather.

    But it is also usually the nicest weekend to be at our cottage. Crisp cool mornings, beautifully colored leaves, no bugs, and the best part... Thanksgiving dinner!

    We have a very rustic, yet fairly traditional Thanksgiving dinner with turkey, stuffing, potatoes, corn, and this year, kale salad with cranberry dressing. I had this at a friend’s house the other night – it was delicious and the perfect complement to a traditional meal.

    Kale is a winter collard and at only 36 calories per cup, it provides a boat-load of nutritional goodness. Every serving of kale provides:

    • Over 10% of our RDA for calcium and copper
    • 25% manganese
    • 88% vitamin C
    • 192% beta carotene
    • A whopping 1,325% vitamin K (required for blood clotting)

    It also offers good levels of B vitamins, vitamin E, potassium, tryptophan, essential fatty acids, dietary fiber, and carotenoids such as lutein, that contribute to eye health.

    Combined with cranberries, which are also nutrient-rich and packed full of disease-fighting antioxidants, this salad is not only super healthy, but also super delicious.

    Kale Salad

    • 6 cups of kale (take off stems and tear into small bite-sized pieces)
    • 1/4 cup roughly chopped pecans

    Dressing

    • 1 cup fresh cranberries
    • 1 cup chopped onion
    • 1 garlic clove, minced
    • 2 Tbsp balsamic vinegar
    • 1 Tbsp maple syrup
    • 1/2 tsp ground black pepper
    • 1/4 tsp cinnamon
    • 1/4 tsp sea salt
    • 2 Tbsp extra-virgin olive oil

    In a medium saucepan over medium-high heat, combine all dressing ingredients, except olive oil. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Transfer mixture to a mini food processor or blender and add olive oil. Pulse to combine, leaving dressing slightly chunky for texture. Cool completely.

    To prepare salad, in a large bowl, gently squeeze the torn kale leaves (this breaks down the fibers, making it easier to eat). Mix in chopped pecans. Toss with 1/2 cup of dressing (or more to taste).

    Enjoy!

    Photo from here, with thanks.

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