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Archive for April, 2010

We have an exciting event coming up this Thursday (4/15/10) that we’re excited to spread the word about.  Eating for Evolution’s creator, Tiffany Pollard, Kathryn Flynn, author of Cooking for Fertility and Lorne Brown, founder and clinical director of Acubalance Wellness Centre, are coming together for a delightful live webcast on Eating for Fertility.  Over the course of this event filled hour, you will not only witness the creation of a beautiful, fertility enhancing meal, you will also learn to how to embrace a way of relating to food and eating that is utterly life affirming and pro-creative! Discover the healing benefits and “energetic” properties of these tasty dishes and learn why certain foods are thought to boost fertility.

They will be preparing our colorful and mouth watering Northwest Salad, filled with hearty green veggies, a wild salmon dish that is succulent beyond belief, and a Quinoa Pilaf with our “secret” fertility supportive ingredients.  As a bonus they’ll show how to make your very own Cultured Veggies. Filled with local probiotics, cultured veggies are an amazing way to boost immunity, decrease inflammation and help you absorb all of the precious nutrients from your food.

EVENT DETAILS

Thursday 4/15 at 7-8 pm PDT

Click here to register

If you can’t attend the event don’t worry about it soon to be released is the Cooking for Fertility DVD and website  cookingforfertility.com.  Stay posted for more details!

Here’s some tidbits about the speakers…

Tiffany Pollard MS, L.Ac., Tiffany has been deeply involved in the study and education of nutrition for many years. At a young age, she realized the incredible healing power of food, and how the environment and emotional states affect our entire being, directly influencing every aspect of who we are as individuals and as a collective whole. From acupuncture, to the chemistry of food, and the health and care of the heart and spirit, she is deeply committed to supporting self-growth and well-being of the whole person.
She teaches classes and creates instructional and inspirational videos about gluten free cooking and achieving optimal health.

Kathryn Flynn, author of Cooking for Fertility: Foods to Nourish Your Fertile Soul, studied with Paul Pitchford, author of Healing with Whole Foods and has worked extensively with Dr. Randine Lewis, author of The Infertility Cure and The Way of the Fertile Soul, to develop the Fertile Soul’s integrative nutrition program for reproductive health. For the past five years, she has led group lectures in nutrition education, five-element phase diagnosis, self-treatment through acupressure and fertility yoga. She provides individual nutritional counseling to men and women worldwide, with the intention of enhancing reproductive capacity naturally through a holistic approach that includes lifestyle changes, relaxation techniques, exercise and healing foods. Kathryn is the founder of Fertile Foods a website intended to educate men and women about food and lifestyle habits to support a healthy pregnancy.   


Lorne Brown B.Sc, Dr.TCM, FABORM, founder and clinical director of Acubalance Wellness Centre, Lorne actually has no cooking experience but he does possess a strong passion for community outreach and creating a healthy community.   He initiated the Acubalance Fertility Diet which is based on the Harvard Nurses Study.  Nutritionists were involved throughout the entire process , especially in creating recipes from locally grown foods.

 Bonus!  To download a free Acubalance Fertility Diet book click here

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I was at our local PCC Market recently and noticed some lovely black cod that was sustainably caught (standards given by the Monterey Bay Aquarium).

Boy I wanted to enjoy that lovely fish for dinner, but was not sure how I might prepare it. When I saw the first grapefruits of the season in the produce section an excellent recipe idea sprang into my head! I’m excited to share it with you, and please, let me know what you think (you can leave comments below).

Steamed Black Cod with Grapefruit Ponzu Sauce

Cook time: 15 minutes
Serves 4

Ponzu is a Japanese sauce made with citrus, rice vinegar and sometimes soy sauce. In my version below I make use of wheat free tamari and a beautiful, fresh grapefruit. This dish is SO delicious and super simple to make. Enjoy!

Sauce

1/3 cup fresh grapefruit juice
1/4 cup wheat free, low sodium Tamari
1/4 cup rice wine vinegar
1/8 cup Mirin (sweet rice cooking wine)

Simmer all ingredients uncovered for about 8 to 10 minutes.

Fish

8 to 10 leaves of Collards or Chard washed with large stem pieces removed
16 to 20 ounces of fresh black cod
Chopped spring onions (scallions)
Sea salt and pepper to taste
Lemon

Place the greens in the bottom of a steamer basket, place fish, skin side down, on top. Add a few inches of water to the bottom of your pot, place steamer insert in, cover and steam for about 10 minutes. Note: Start timing once you see the steam arise. Fish is done when it flakes with a fork.

Take out fish and set aside. Remove greens (careful, they’ll be hot!) and use a utensil to roll them up, and then cut them into strips. Lay the greens on each plate, squeeze lemon juice over the top and a pinch of salt and pepper if you like.

Lay a piece of the steamed cod on top the greens, top with some Ponzu Sauce, and green onions for a garnish. Delicious!

-Tif

PS- For those of you on the 28 day Elimination and Detoxification Diet, this recipe would be great at the end of phase 2 or in phase 3

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